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PALETERIA REYNA DEL SUR

3719 E 106TH ST, CHICAGO, IL 60617 · Restaurant

Inspection summary

PALETERIA REYNA DEL SUR has been inspected 5 times by Chicago Department of Public Health since August 26, 2010. The most recent inspection, on July 11, 2014, found no infractions.

1 of 5 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: Pests and Handwashing and staff hygiene.

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.

  • 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 2 times across 2 separate inspections, most recently on May 24, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on September 9, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 8 times across 4 separate inspections, most recently on May 31, 2013. 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 4 times across 2 separate inspections, most recently on September 9, 2010. 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 May 31, 2013. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED IE COOKED CORN,ICECREAM ETC,WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE AT THIS TIME OF INSPECTION.SERIOUS CITATION ISSUED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OPENINGS IN WALLS INSIDE FURNANCE ROOM.MUST SEAL.ALSO STAIN/SOILED CEILING TILES ON PREMISES MUST REPLACE FRONT/REAR AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO WATER AT DIP WELL FOR HAND PACK ICE DREAM.MUST REPAIR PLUMBING.NO PLUMBING OVER TOP LOADER ICE CREAM MACHINE.MUST INSTALL TO CITY PLUMBING (HOT/COLD)WATER
  3. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES.26-RODENT MICE DROPPINGS ON REAR DRY FOOD STORAGE SHELF,8-UNDER SHELF ON FLOOR,9-ON TOP OF STORAGE PALLET,AND 4-INSIDE FURNANCE ROOM FLOOR.MUST CLEA/SANITIZE ALL AREAS.CONTACT PEST CO FOR TREATMENT.ALSO 2-REAR DOORS NOT RODENT PROOFED AT BOTTOM AREAS APPROX 1/4 INCH AT BOTTOM AREAS.MUST REPAIR TOP AREA OF DOOR TO BE TIGHT FITTING.NO PEST CONTROL LOG BOOK PROVIDED AT THIS TIME OF INSPECTION.MUST PROVIDE AT NEXT INSPECTION.SERIOUS CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,IE (COOKED CORN,ICE CREAM).ALSO NO VALID CITY OF CHGO FOOD SANITATION CERTIFICATE POSTED.SERIOUS CITATION ISSUED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OPENINGS IN WALLS INSIDE FURNANCE ROOM.MUST SEAL.ALSO STAIN/SOILED CEILING TILES ON PREMISES MUST REPLACE FRONT/REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO WATER AT DIP WELL FOR HAND PACK ICE DREAM.MUST REPAIR PLUMBING.NO PLUMBING OVER TOP LOADER ICE CREAM MACHINE.MUST INSTALL TO CITY PLUMBING (HOT/COLD)WATER.
  4. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST STILL DETAIL CLEAN AND MAINTAIN ALL REACH IN FREEZERS- REMOVE EXCESS ICE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST STILL CLEAN/MAINTAIN INTERIOR/EXTERIOR OF ALL FLOOR DRAINS AND FLOORS IN REAR STORAGE / PREP,UNDER, AROUND ALL EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. MUST STILL REPLACE ALL WATER STAINED CEILING TILES IN FRONT AND REAR. SEAL AROUND ALL PIPES/CONDUITS AND DETAIL CLEAN VENTS WALLS IN FRONT AREA. REMOVE SPIDER WEBS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE ADEQUATE LIGHTING TO WALK IN FREEZER IN REAR PREP AREA AND LIGHT SHIELDS IN REAR PREP THATS STAINED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. FRONT FOOD HANDLER/ CASHIER MUST WEAR HAIR RESTRAINT WHEN HANDLING FOOD.
  5. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 20 LIVE SMALL FLIES IN THE TOILET ROOM, 5 IN THE REAR PREP AND 20 IN THE FRONT PREP AREA. INSTRUCTED TO ELIMINATE FLIES, SANITIZE ALL AFFECTED AREAS AND CONTACT PEST CONTROL FOR SERVICES. CITATION #64671-17 ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN ALL REACH IN FREEZERS-REMOVE EXCESS ICE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN AND MAINTAIN INTERIOR/EXTERIOR OF ALL FLOOR DRAINS AND FLOORS IN REAR STORAGE/PREP AND FRONT PREP-UNDER/AROUND ALL HEAVY EQUIPMENTS AND IN ALL CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE ALL WATER STAINED CEILING TILES IN REAR/FRONT, SEAL AROUND ALL PIPES/CONDUITS AND DETAIL CLEAN VENTS/WALLS IN FRONT AREA-REMOVE SPIDER WEBS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE ADEQUATE LIGHTING TO WALK-IN FREEZER IN REAR PREP AREA AND CLEAN LIGHT SHIELD(S) IN REAR PREP THAT'S STAINED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. FRONT FOOD HANDLER/CASHIER MUST WEAR A HAIR RESTRAINT WHEN HANDLING FOOD.

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