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RESTAURANT VENENO DE NAYARIT

1514 W 18TH ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

RESTAURANT VENENO DE NAYARIT has been inspected 8 times by Chicago Department of Public Health since April 25, 2013. The most recent inspection, on September 29, 2015, found no infractions.

3 of 8 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: Handwashing and staff hygiene, Pests and Food temperature control.

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.

  • 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 April 16, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 16, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 April 16, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on May 3, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 12 times across 5 separate inspections, most recently on November 28, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN HOOD/FILTERS ABOVE THE COOKING EQUIPMNTS,FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,MANUAL CAN OPENER AND HOUSING ATTACHED TO PREP TABLE ETC.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED CEILING TILES AT CUSTOMER DINING AREA NEAR THE TOILET ROOMS AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF CLOSING DEVICE AT WOMENS TOILET ROOM DOOR.MUST PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE STORED ARTICLES IN REAR STORAGE ROOM AT LEAST 6" OFF FLOOR AND AWAY FROM WALL FOR EASIER CLEANING AND REMOVE PIECES OF UNUSED FOOD EQUIPMENT FROM BASEMENT AREA DUE TO POTENTIAL PEST HARBORAGE.
  3. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HANDSINK IN BAR AREA. PROVIDE SAME.
  4. Canvass

    0 infractions

  5. Canvass

    10 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • STANDING BROWN/BLACK SEWAGE WATER WITH FOUL SMELL IN BASEMENT. INSTD TO REPAIR SAME. CITATION ISSUED 7-38-030 CRITICAL.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SANITARY HAND DRYING DEVICE AT EXPOSED HANDSINK, USING COMMON TOWEL. INSTD TO HAVE SANITARY HAND DRYING DEVICE AT EXPOSED HANDSINK. CITATION ISSUED 7-38-030 CRITICAL.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • RAT DROPPINGS (0VER 50) NOTED IN BASEMENT. INSTD TO CLEAN ALL AFFECTED AREAS, REMOVE ALL DROPPINGS AND CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (FISH, SHRIMP, RICE). INSTD TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR BOTTOM OF PREP COOLER WITH STANDING WATER. INSTD TO CLEAN AND KEEP DRY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BASEMENT FLOOR NOT CLEAN OR DRY. INSTD TO KEEP CLEAN AND DRY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT OUT ABOVE BY 3-COMPARTMENT SINK. REPLACE SAME AND PROVIDE ENDCAPS ON LIGHTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE SPLASHGUARD AT EXPOSED HANDSINK AND 2-COMPARTMENT SINK. NO EXPOSED HANDSINK IN BAR AREA. PROVIDE SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER FOR FOOD HANDLERS. PROVIDE SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN BASEMENT. INSTD TO REMOVE CLUTTER AND ORGANIZE AREA.
  6. License Re-Inspection

    0 infractions

  7. License Re-Inspection

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • AT THIS TIME THE THREE COMP SINK IS NOT CONNECTED TO A PLUMBING LINE UNDER SINK AS REQUIRED NOR DOES IT HAVE A GREASE RECEPTOR CONNECTED TO IT AS REQUIRED; MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE VENTILATION HOOD INTERIOR IS GREASY, CLEAN THE HOOD.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE THE WET, WATER DAMAGED BOXES OF DEBRIS FROM THE BASEMENT.
  8. License

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • (34) CLEAN FLOOR UNDER COOKING EQUIPMENT AND UNDER THREE COMP SINK. (36) : SOME LIGHTS IN KITCHEN HAVE NO LIGHT SHIELDS AND SOME WITH SHIELDS HAVE NO END CAPS; MUST PROVIDE SHIELDS AND CAPS WHERE NEEDED FOR ALL LIGHTS IN FOOD PREP AREA. (38) THREE COMP SINK FAUCET NECK NOT MAINTAINED; LEAKING AND HAS PLASTIC AROUND NECK; REPAIR. ALSO PIPE UNDERNEATH SINK (OPEN DRAIN) NOT MAINTAINED; CLEAN DRAIN. CLEAN AND REPAIR THE SINK/DRAIN IN THE THREE COMPARTMENT SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE WOODEN SHELVES IN THE WALK IN COOLER AND NEXT TO THE TWO COMPARTMENT SINK ARE DIRTY WOOD, CLEAN AND RESEAL THE SHELVING OR REMOVE IT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE BASEMENT FLOOR IS WET AND DIRTY FROM THE RECENT RAINS; CLEAN AND SANITIZE THE BASEMENT IN DETAIL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE VENTILATION HOOD INTERIOR IS GREASY, CLEAN THE HOOD.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE THE WET, WATER DAMAGED BOXES OF DEBRIS FROM THE BASEMENT.

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