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PHAT BURRITO INC.

2554 E 79TH ST, CHICAGO, IL 60649 · Restaurant

Inspection summary

PHAT BURRITO INC. has been inspected 5 times by Chicago Department of Public Health since April 20, 2010. The most recent inspection, on August 19, 2014, found no infractions.

4 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.

The last 4 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.

  • 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 April 20, 2010. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 4 times on April 20, 2010. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 April 20, 2010. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 once on April 20, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 20, 2010. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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

    0 infractions

  3. Short Form Complaint

    0 infractions

  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    8 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. ESTABLISHMENT HAS NO HOT RUNNING WATER AT SINKS AT THIS TIME. MUST PROVIDE AND MAINTAIN HOT WATER AT ALL SINKS AT ALL TIMES. ALL HOT WATER VALVES AT ALL SINKS WERE SHUT OFF. WATER WAS COMING OUT OF THE COLD WATER SIDES ONLY. OWNER STATED THAT THERE WAS A PROBLEM WITH THE BOILER IN THE BASEMENT. BOILER HAS NOT BEEN REPLACED AS OWNER HAS REQUESTED BY SERVICEMAN. IT WAS LEAKING AND SHUT OFF BY SERVICEMAN. OWNER STATES THAT THIS PROBLEM HAS BEEN IN EXISTENCE FOR SEVERAL DAYS. HE HAS NO ACCESS TO BASEMENT AT THIS TIME.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED 90 0R MORE (RODENT) MOUSE DROPPINGS THROUGHOUT PREP AREA. THERE IS NO BARRIER BETWEEN FRONT AND REAR OF PREP AREA. OWNER STATED HE SAW A LIVE MOUSE ENTER REAR OF ESTABLISHMENT AND CALLED THE EXTERMINATOR. THIS OCCURRED DURING FIRST WEEK OF MARCH AND LAST INVOICE FROM PEST CONTROL IS DATED MARCH 15, 2010. DROPPINGS OBSERVED ON FLOOR BEHIND COOLERS, STORAGE AND VARIOUS OTHER KITCHEN EQUIPMENT, ON BOTTOM OF PREP TABLE IN REAR AND IN WASHROOM. MUST CLEAN ALL AFFECTED AREAS WHERE DROPPINGS NOTED. HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT PRIOR TO REINSPECTION. MUST REMOVE ALL BOXES AND CRATES AND OTHER CLUTTER FROM BEHIND REAR OF PREMISES INSIDE AND OUTSIDE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AT TIME OF INSPECTION AS REQUIRED WHILE COOKING AND SERVING FOOD. MUST BE ON PREMISES AT ALL TIMES FOOD IS BEING HANDLED. STRONGLY RECOMMENDED ADDITIONAL PERSONS GET CERTIFIED.
    • 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 CLEAN INTERIORS OF COOLERS AND FREEZERS. CLEAN ALL PREP TABLES, SHELVES, ETC.
    • 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 UNDERNEATH GRILL, CLEAN BOTTOM CABINETS OF FRYERS TO REMOVE GREASE, CLEAN EXTERIOR OF ALL COOKING EQUIPMENT.
    • 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 CLEAN FLOORS UNDER, AROUND AND BEHIND ALL EQUIPMENT AND IN WASHROOM WHERE DROPPINGS NOTED. FLOOR TILES CRACKED UNDER SOME EQUIPMENT; MUST REPAIR. MUST REPLACE MISSING FLOOR TILE AT FRONT ENTRANCE DOOR. ELEVATE ALL STOCK FROM FLOOR SIX INCHES.
    • 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. WALLS MUST BE CLEANED BEHIND COOKING EQUIPMENT. SEAL HOLE IN WINDOW SEAL WHERE NOTED IN FRONT WINDOW; POSSIBLE RODENT ENTRY POINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INTERIOR OF TOILET COMMODE IN WASHROOM IS CRACKED LEAVING A LARGE HOLE. TOILET DOES WORK BUT MUST BE REPLACED DUE TO CRACKED INTERIOR. MUST CLEAN INTERIOR BASIN OF UTILITY SINK AND MOP BUCKET.

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