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Pepe's Mexican Restaurant

1901 W 79TH ST, CHICAGO, IL 60620 · Restaurant

Inspection summary

Pepe's Mexican Restaurant has been inspected 14 times by Chicago Department of Public Health since July 20, 2010. The most recent inspection, on March 27, 2017, found no infractions.

2 of 14 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, Handwashing and staff hygiene and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on February 6, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 April 27, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 27, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 6, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 14, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Complaint

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, STEAK, CHICKEN, SOUR CREAM, GUACAMOLE, CHEESE, ETC) WERE BEING PREPARED/SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED/SERVED. SERIOUS VIOLATION 7-38-012
  3. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER THE FRONT DRY STORAGE SHELVING WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE PLUMBING LEAKING AT THE WASTE PIPE UNDER THE RIGHT BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  4. Complaint Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVER LOOSE IN TOILET ROOM. REPAIR.
  5. Complaint

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP AT EXPOSED HANDSINK OR IN EMPLOYEE TOILET ROOM. INSDT TO PROVIDE AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED CONDENSOR LINE LEAKING ONTO CONTAINERS OF SOUR CREAM AND BOXES OF BEEF. INSTD TO RE LOCATE PRODUCT AND DO NOT STORE UNDERNEATH LEAKING CONDENSOR. INSTD TO REPAIR CONDENSOR LINE. CITATION ISSUED 7-38-005A SERIOUS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CAN OPENER NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVER LOOSE IN TOILET ROOM. REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. STORE IN DESIGNATED AREA.
  6. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN TABLE IN THE REAR OF PREMISES OF FOOD DEBRIS
  7. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT SHIELDS IN PREP AREA CEILING NOT CLEAN.MUST CLEAN.ALSO MISSING VENT COVER IN DINING ROOM.MUST INSTALL.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED DEEP CONTAINERS OF COOKED GROUND BEEF RANGING FROM TEMPERATURES OF 45.4F-46.2F IN WALK-IN COOLER. INSTRUCTED MANAGER ON PROPER COOLING WITHIN 6 HR PERIOD TO 40F AND USING SHALLOW PANS. ALL COOKED GROUND BEEF DISCARDED AND DENATURED AT THIS TIME. CITATION ISSUED 7-38-005A CRITICAL. APPROX 5LBS, $2.89 Value.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 17 SMALL FLYING INSECTS AT REAR ON STORAGE RACKS, BOXES AND HANGING GARMENTS. RECOMMENED CONTACTING PEST CONTROL OPERATOR. SERIOUS VIOLATION, 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AROUND AND UNDER PREP TABLE AT REAR. MUST CLEAN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROPERLY STORE WASH CLOTHS IN BUCKET WITH SANTIZING SOLUTION WHEN NOT IN USE.
  10. Complaint

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDERNEATH AND AROUND HOT WATER TANK IN REAR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING GLOBE FOR LIGHT UNDERNEATH CANOPY ABOVE COOKING EQUIPMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOP IN ICE BIN UNDER POP DISPENSING STATION WITH HANDLE OR KEEP IN CLEAN CONTAINER WITH SANITARY SOLUTION.
  11. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 4 PRE-PACKAGED UN-LABELED BAGS OF GROUND BEEF SITTING IN A METAL PAN ON THE SHELF UNDERNEATH THE PREP TABLE IN FOOD PREP AREA AT 105F-107.1F. WHEN COOKED OR REHEATED FOODS ARE BEING COOLED, THE PRODUCT MUST BE LABELED WITH THE TIME THE COOLING PROCESS BEGAN. THE FOLLOWING GUIDELINES MUST BE USED WHEN COOLING COOKED OR RE-HEATED FOODS: PRODUCT MUST BE COOLED WITHIN 6 HOURS(140F-70F IN 2 HOURS AND FROM 70F-40F IN 4 HOURS)-CITATION ISSUED-CRITICAL 7-38-005(A). PRODUCT VOLUNTARILY DISCARDED(40LB)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND RE-HEATED FOODS BEING COOLED MUST BE PROPERLY LABELED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES BEHIND HEAVY EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE BRIGHTER LIGHTING IN WALK-IN COOLER, VERY DARK IN REAR SECTION OF UNIT
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS MUST MINIMIZE BARE HAND CONTACT WITH READY TO EAT FOODS AND USE CLEAN UTENSILS WHEREVER POSSIBLE.
  12. Complaint

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN GASKETS AROUND DOORS TO WALK-IN COOLER & FREEZER. CLEAN OR REPLACE CAN OPENER.
  13. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND/OR REPLACE CAN OPENER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE BROKEN CEILING TILES IN DINING AREA. CLEAN LIGHT SHIELD(S) IN WASHROOM(S).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WASTELINE PIPE FOR WALK-IN COOLER NOT LONG ENOUGH TO GO DIRECTLY INTO FLOOR DRAIN - MUST REPAIR
  14. Suspected Food Poisoning

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED DEEP CONTAINERS OF COOKED BEANS RANGING FROM TEMPERATURES OF 48.1F-55.1F IN WALK-IN COOLER (DATED 7/19). INSTD MGR ON PROPER COOLING WITHIN 6 HR PERIOD TO 40F AND USING SHALLOW PANS. ALL BEANS DISCARDED AND DENATURED AT THIS TIME. CITATION ISSUED 7-38-005A CRITICAL. APPROX 20LBS $100 Value.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • UNCLEAN KNIVES IN KNIFE RACK. INSTD TO KEEP CLEAN/STORE PROPERLY.

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