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NUESTRO MEXICO LINDO RESTAURANT INC.

4224 W 31ST ST, CHICAGO, IL 60623 · Restaurant

Inspection summary

NUESTRO MEXICO LINDO RESTAURANT INC. has been inspected 6 times by Chicago Department of Public Health since February 18, 2016. The most recent inspection, on September 22, 2017, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on February 18, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 18, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 3 separate inspections, most recently on December 6, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on December 6, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on December 6, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1976579 DATE 12-06-2016(32)MUST INSTALL AND PROPERLY SEAL A WASHABLE SPLASH GUARD TO EXPOSED HAND SINK RIGHT NEXT TO DRAINBOARD CONNECTED TO THE 3 COMPARTMENT SINK,INSTRUCTED TO CORRECT VIOLATION,CRITICAL VIOLATION 7-42-090
  4. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED SUCH AS BEANS AND STEAK,SERIOUS VIOLATION 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1632213 DATE 02-25-2016 (32)MUST INSTALL AND PROPERLY SEAL A WASHABLE SPLASH GAURD TO EXPOSED HAND SINK RIGHT NEXT TO DRAINBOARD CONNECTED TO THE 3 COMPARTMENT SINK,INSTRUCTED TO CORRECT VIOLATION,SERIOUS VIOLATION 7-42-090
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN BASEMENT AREA,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE WALL VENT IN THE CUSTOMER DINNING AREA.HAS ACCUMLICATION OF DUST BUIL-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
  5. License Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL AND PROPERLY SEAL A WASHABLE SPLASH GAURD TO EXPOSED HAND SINK RIGHT NEXT TO DRAINBOARD CONNECTED TO THE 3 COMPARTMENT SINK. MUST ALSO INSTALL A PROTECTIVE BARRIER IN FRONT OF STEAM TABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SMOOTH AND RE-PAINT CHIPPED PAINT SURFACES IN DINING ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS IN DISH WASHING/PREP AREA.
  6. License

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 10LB COOKED PORK VALUED AT $30 IN A DEEP CONTAINER SITTING SITTING OUT AT ROOM TEMPERATURE AT 97.1F. ALL COOKED FOODS MUST BE HELD AT 140 DEGREES OR ABOVE HOT, STORED AT 40 DEGREES OR BELOW COLD, OR MUST BE COOLED WITHIN 6 HOURS IN SHALLOW CONTAINERS. PRODUCT DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASH AND RINSE MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK. ALL MULTI-USE EQUIPMENT MUST ALSO BE SANITIZED. INSTRUCTED ON PROPER PROCEDURE FOR SANITIZING ALL MULTI-USE EQUIPMENT.CRITICAL VIOLATION 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • IMPROPER PEST CONTROL NOTED ON PREMISES. 20 MICE DROPPINGS FOUND INSIDE FURNAC CLOSET. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ANY OPENINGS FOUND AND REQUIRE PEST CONTROL COMPANY TO SERVICE AREA. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR ON PREMISES OR VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS( BEANS, PORK, RICE, BEANS) WERE BEING PREPARED AND/OR SERVED. SERIOUS VIOLATION 7-38-012(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL AND PROPERLY SEAL A WASHABLE SPLASH GAURD TO EXPOSED HAND SINK RIGHT NEXT TO DRAINBOARD CONNECTED TO THE 3 COMPARTMENT SINK. MUST ALSO INSTALL A PROTECTIVE BARRIER IN FRONT OF STEAM TABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SMOOTH AND RE-PAINT CHIPPED PAINT SURFACES IN DINING ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS IN DISH WASHING/PREP AREA.

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