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RESTAURANTE FINA ESTAMPA

2916 W MONTROSE AVE, CHICAGO, IL 60618 · Restaurant

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP AREA 4-DOOR REACH IN COOLER RUBBER DOOR GASKETS RIPPED. INSTRUCTED MANAGER TO REPLACE/REPAIR DAMAGED COOLER DOOR RUBBER GASKETS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED REAR PREP AREA CEILING TILES DARK SMOKED STAINED THROUGHOUT. MUST REPLACE/REPAINT CEILING THROUGHOUT REAR PREP AREA, CEILING MUST BE LIGHT COLORED.
  3. Suspected Food Poisoning

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BLUE CORN DESSERT AT THE COCA-COLA 2-SLIDING DOOR COOLER NOT DATED AND LABELED. MUST PROVIDE AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE INTERIOR EXHAUST HOOD CANOPY AND FILTERS ABOVE THE OVEN AREA TO REMOVE GRIME ACCUMULATION.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A WORKING THERMOMETER FOR THE SMALL WHITE REFRIGERATOR LOCATED AT THE FRONT SERVICE COUNTER AREA ACROSS FROM THE CASH REGISTER.FOUND NO THERMOMETER AT ABOVE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE IDPH FOOD HANDLER'S CERTIFICATE FOR THE SERVERS AT ALL TIMES.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE AND LABEL ALL PREPARED AND COOKED FOOD PRODUCTS NOT FOUND IN THE IR ORIGINAL CONTAINERS. ALL COOKED AND PREPARED FOODS MUST BE DATED AND LABELED AT ALL TIMES.FOUND ABOVE ITEMS NOT DATED OR LABELED AT THE 4DR-REACH-IN REFRIGERATOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST AND REMOVE ICE/FROST BUILD-UP AT THE SMALL INTERIOR FREEZER PORTION OF THE SMALL FRIDGE AT THE FRONT SERVICE COUNTER AS WELL AS AT THE SMALL SILVER FRIDGE LOCATED IN THE REAR KITCHEN AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • AT THE CLOSET STORAGE AREA NEXT TO THE OFFICE ROOM MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.FOUND MAY ITEMS ON THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN INTERIOR CEILING PANELS, WALLS AND FILTERS AT THE EXHAUST HOOD CANOPY TO REMOVE GREASE BUILD-UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE EXCESSIVE ACCUMULATION OF LARGE WHITE PLASTIC PAINT CONTAINERS BEING STORED INSIDE THE MOP CLOSET AREA.
  5. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE,INVERT ALL CLEAN MULTI-USE UTENSILS,DISHWARE IN KITCHEN AREAS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN AND MAINTAIN THE FOLLOWING: OVEN GREASE TRAYS, HOOD/FILTERS ABOVE COOKING EQUIMENT, AND INTERIOR REFRIGERATION COOLERS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE DAMAGED CEILING TILES IN KITCHEN AREAS AND REMOVE DUSTS ACCUMULATIONS ON VENTILATION COVERS IN KITCHEN AREA,TOILET ROOMS AND DINING ROOM MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STOCK ITEMS MUST BE STORED AT LEAST 6" OFF THE FLOOR AND AWAY FROM THE WALL AND REMOVE CLUTTERED CONDITIONS IN FRONT OF THE MOP SINK AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE AND MAINTAIN COPIES OF FOOD HANDLER CERTIFICATES FROM ANSI APPROVED COURSE FOR ALL FOOD HANDLERS.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESEAL RUSTY WIRE SHELVING INSIDE REACH-IN COOLER,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF COOKING FRYER, AND BOTTOM INTERIOR COOLERS SHELVES,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CHANGE SMOKE STAINED CEILING TILE IN KITCHEN AREA,
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • HOLD HOLDING UNIT NOT ABLE TO MAINTAIN PROPER TEMPERATURES OF 140F OR ABOVE. AMBIENT TEMPERATURE WAS 110F BY MY THERMOMETER AND 112F BY THE EXTERIOR THERMOMETER ATTACHED TO THE UNIT. INSTRUCTED TO HAVE THE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE INSPECTION BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-8040 OR EMAIL US AT [email protected] CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED 2 ROTISSERIE CHICKENS INSIDE THE REACH-IN COOLER AT 65.7F. OBSERVED 19 ROTISSERIE CHICKENS INSIDE THE HOT HOLDING UNIT AT 112.7F. MANAGEMENT VOLUNTARILY DISCARDED 120# OF CHICKEN WORTH $350. CRITICAL VIOLATION 7-38-005 (A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GROCERY BAGS USED TO STORE MEAT IN THE REACH-IN COOLER/FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO STORE FOODS PROPERLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN AND MAINTAIN THE FOLLOWING: OVEN GREASE TRAYS, HOOD VENTS ABOVE COOKING EQUIMENT, AND INTERIOR REFRIGERATION COOLERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING FOR REAR KITCHEN AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REMOVE PERSONAL ITEMS FROM REAR KITCHEN AREA. STORE PERSONAL ITEMS IN DESIGNATED AREA NEATLY AWAY FROM FOOD PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER FROM REAR KITCHEN AREA AND REORGANIZE.
  9. Canvass Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND THE GRILL, DEEP FRYER, AND STOVE WITH GREASE BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON THE WALLS IN BOTH WASHROOMS. MUST SCRAPE PEELING PAINT AND REPAINT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST RE ADJUST SELF CLOSING DEVICE ON BOTH WASHROOMS DOOR.(NOT CLOSING ALL THE WAY).
  10. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EXIT DOOR WITH OVER 1/2 AN INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR. CITATION ISSUED SERIOUS 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE DUMPSTER LID OPEN WITH OVERFLOWING GARBAGE. INSTRUCTED MANAGER THAT OUTSIDE DUMPSTER MUST BE MAINTAINED,LID HAS TO BE CLOSED ALL THE TIMES. CITATION ISSUED SERIOUS 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CHEST FREEZERS(X2) WITH HEAVY ICE BUILD-UP. INSTRUCTED TO DEFROST AND MAINTAIN. PROVIDE LID FOR THE BULK CONTAINERS WITH SUGAR AND FLOUR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND SANITIZE INSIDE INTERIOR BOTTOM SHELVE OF THE REACH IN FREEZER,REACH IN COOLER,(WITH FOOD SPILLED AND STAINED)AND BOTTOM SHELVE OF THE PREP TABLE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER THE GRILL,OVEN AND DEEP FRYER,WITH GREASE BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON THE WALLS IN BOTH WASHROOMS. MUST SCRAPE PEELING PAINT AND REPAINT. FILTER AND HOOD WITH HEAVY GREASE ACCUMULATED. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST RE ADJUST THE SELF CLOSING FOR BOTH WASH]ROOMS. NOT CLOSING ALL THE WAY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE WASH CLOTH USED FOR CLEANING THE DINING TABLES ,COUNTER, AND PREP TABLES, IN A BUCKET WITH SANITIZING SOLUTION.
  11. License Re-Inspection

    0 infractions

  12. License

    10 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. NO COLD RUNNING WATER FOR FRONT PREP AREA EXPOSED SINK, MUST PROVIDE COLD WATER UNDER CITY PRESSURE.
    • 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 CERTIFIED FOOD MANAGER CITY CERTIFICATE AVAILABLE, MUST PROVIDE CITY CERTIFICATE OR ENROLLMENT LETTER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED.
    • 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 REPLACE BROKEN GASKET ON UP RIGHT FREEZER DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITZE; FRONT AREA STORAGE SHELVES, COOKING EQUIPMENT, COOLERS, FREEZERS AND MOP SINK.
    • 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 EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN.
    • 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. INSTRUCTED TO REPAIR NORTH WALL NEAR FRONT PREP AREA EXPOSED SINK AND NORTH WALL UNDER EXPOSED SINK IN KITCHEN AND REPAINT, SEAL OPENINGS AROUND PIPES IN KITCHEN AND CLEAN LIGHT SHIELDS THRU-OUT KITCHEN.
    • 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. INTRUCTED TO REPAIR LEAKING PIPES UNDER 3PART SINK IN KITCHEN AND SEAL RUSTY GREASE TRAP FOR SAME SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES AT FRONT PREP AREA UNDER SERVING COUNTER, CLEAN AND ORGANIZE.