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PEPE'S MEXICAN RESTAURANTS

954 W 87TH ST, CHICAGO, IL 60620 · Restaurant

Inspection summary

PEPE'S MEXICAN RESTAURANTS has been inspected 12 times by Chicago Department of Public Health since March 16, 2010. The most recent inspection, on August 31, 2018, found no infractions.

2 of 12 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 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.

  • 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 once on January 5, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on September 9, 2011. 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 19 times across 8 separate inspections, most recently on October 3, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 6 times across 5 separate inspections, most recently on October 3, 2017. 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 once on January 21, 2014. 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.

12 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CHIPPED SHELVES WITH FOOD DEBRIS INSIDE REACH-IN COOLER. INSTRUCTED TO CLEAN AND REPAIR/REPAINT SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DUSTY FLOOR UNDER THE RACKS IN ATTIC. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Short Form Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD LINING SHELVING UNDER COOKING EQUIPMENT WITH ACCUMULATED GREASE. INSTRUCTED TO REMOVE CARDBOARD FROM SHELVING UNDER COOKING EQUIPMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE GASKETS TORN AND WITH DUCT TAPE ON THE 2 DOOR PREP COOLER ON THE COOKLINE. INSTRUCTED TO REPLACE AND MAINTAIN GASKETS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FAUCET BASES LEAKING AT THE 1 COMPARTMENT SINK AND THE 3 COMPARTMENT SINKS. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE GASKETS TORN AND WITH DUCT TAPE ON THE 2 DOOR PREP COOLER ON THE COOKLINE. INSTRUCTED TO REPLACE AND MAINTAIN GASKETS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD LINING SHELVING UNDER COOKING EQUIPMENT WITH ACCUMULATED GREASE. INSTRUCTED TO REMOVE CARDBOARD FROM SHELVING UNDER COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FAUCET BASES LEAKING AT THE 1 COMPARTMENT SINK AND THE 3 COMPARTMENT SINKS. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE PREP AREA,BEHIND COOKING EQUIPMENT AND UPSTAIRS STORAGE AREA,ALONG WALL BASE AND CORNERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER INSIDE PREP COOLER IN THE FOOD PREP AREA
  7. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOOD HANDLER ON DUTY HAS EXPIRED CITY OF CHICAGO FOOD SANITATION CERTIFICATE LICENSE POSTED THAT WAS PROVIDED DURING INSPECTION.NO VALID PROOF PROVIDED ON PREMISES OF ENROLLMENT AT THIS TIME OF INSPECTION.SERIOUS CITATION 7-38-012
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR OF FOOD SPILLS ON SECOND FLOOR DRY FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT ON WALL ABOVE CAN GOODS STORAGE RACK,AND SPIDER WEB IN SAME AREA. MUST REMOVE PEELING PAINT AND SPIDER WEB.
  9. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN CAN OPENER AND HOLSTER ON PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR BEHIND ICE MACHINE AND UNDERNEATH PALETS ON SECOND FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A BARRIER ON MOP SINK TO PREVENT SPLASH FROM MOP WATER INTO EXPOSED HAND SINK. REPAIR LEAKY FAUCET AT MOP SINK.
  10. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE GASKET AROUND DOOR TO WALK-IN FREEZER, BOTTOM SECTION IS IN POOR REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND/OR REPLACE INTERIOR OF ICE MACHINE, SOME OF THE FILTERS ABOVE THE COOKING EQUIPMENT, EXTERIOR OF STORAGE BIN AND STORAGE SHELVES WHERE NEEDED ON SECOND FLOOR, AND GASKET AROUND DOOR TO SMALL REACH-IN FREEZER IN FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR CEILING BY WASHROOM, AND REPLACE MISSING LIGHT SHIELD IN FOOD PREP AREA. SEAL LOWER CENTER PART OF REAR SCREEN DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT UTILITY SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED TO MINIMIZE BARE HAND CONTACT IN FOOD PREP AREA, MUST USE UTENSILS WHENEVER POSSIBLE.
  11. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY STORAGE SHELVES INSIDE WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN RUST-LIKE DEPOSITS FROM INTERIOR OF ICE MACHINE. CLEAN CAN OPENER BASE ON PREP TABLE. CLEAN ONION STORAGE SHELF ON SECOND FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR IN UPSTAIRS STORAGE AREA ALONG WALL BASES AND IN CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR HOLES IN WALL IN UPSTAIRS STORAGE AREA. CLEAN WALL BEHIND POP/CO2 TANKS BY ICE MACHINE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST STORE PERSONAL ITEMS SEPARATELY FROM FOOD.
  12. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR OR REPLACE UPPER PANEL OF ICE MACHINE IN POOR REPAIR . Also must provide lid for prepped carrot bin.
    • 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 CLEAN/SANITIZE UPPER AREA /TOP OF COOLER WHERE FOOD EQUIPMENT IS STORED.

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