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PEREJIL RESTAURANT, INC.

3835 W FULLERTON AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

PEREJIL RESTAURANT, INC. has been inspected 4 times by Chicago Department of Public Health since October 22, 2012. The most recent inspection, on November 25, 2014, found no infractions.

1 of 4 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 source, labelling and allergens, 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 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 August 11, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 August 11, 2014. 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 January 18, 2013. 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 9 times across 3 separate inspections, most recently on August 11, 2014. 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 4 times across 3 separate inspections, most recently on August 11, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND NO HOT WATER AT BASEMENT EXPOSED HANDSINK. OPERATOR HAD SHUT OFF VALVE TO SINK TO PREVENT LEAKING. OPERATOR RESTORED HOT WATER DURING INSPECTION. INSTRUCTED FACILITY THAT HOT AND COLD WATER, UNDER CITY PRESSURE, MUST ALWAYS BE MAINTAINED AT HANDSINKS. CRITICAL CITATION ISSUED 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED FACILITY TO LABEL ALL BULK FOODS AND TO MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND TORN GASKETS ON REACH IN COOLER IN KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SLIGHT DIRT BUILDUP ON UPPER, INTERIOR PORTION OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND EXPOSED CONCRETE ON BASEMENT FLOOR. INSTRUCTED TO SEAL ALL EXPOSED CONCRETE AND TO MAINTAIN SO FLOOR IS SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED FACILITY TO SHIELD LIGHTS IN BASEMENT (NEAR 2 COMPARTMENT SINK) AND KITCHEN (ABOVE 3 COMPARTMENT SINK) AND TO MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED FACILITY TO OBTAIN AND MAINTAIN ADDITIONAL THERMOMETERS TO ENSURE ALL REFRIGERATION UNITS HAVE THERMOMETERS.
  3. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (BEANS,RICE ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MULTI-USE UTENSILS/KNIFES MUST BE STORED IN A SANITARY MANNER NOT IN BETWEEN THE FOOD PREP COOLER AND FOOD PREP TABLE AND CUTTING BOARDS WITH DEEP CUTS MUST BE REPLACED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE KITCHEN COOKING EQUIPMENTS STOVES,GRILL,FAN COVERS AND SHELVINGS IN THE WALK-IN-COOLER REQUIRE A DETAIL CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE BASEMENT FOOD PREP AREA MUST BE SMOOTH,EASILY CLEANABLE AND SEAL OPENINGS ON EAST SIDE OF THE WALK-IN-COOLER SAME AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNUSED KITCHEN EQUIPMENTS MUST BE REMOVED FROM THE BASEMENT FOOD PREP AREA AND PROPERLY STORE ITEMS 6" OFF FLOOR FOR EASIER CLEANING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS WHEN WORKING AROUND OPEN FOODS.
  4. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAINT RAW WOOD CHIPPING SHELVES INSIDE WALK-IN COOLER IN BASEMENT AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, CUTTING BOARDS AND VENTS ABOVE COOKING
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD NEEDED ON LIGHT IN BASEMENT PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER IN BASEMENT AREA CLEAN, AND BETTER ORGANIZE

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