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RESTAURANTE SABOR MEXICO

3515 W 26TH ST, CHICAGO, IL 60623 · Restaurant

5 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    5 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. CLEAN EXTERIOR OF BULK STORAGE CONTAINERS. PROVIDE LIDS FOR BULK CONTAINERS WHERE MISSING. REPAIR OR REPLACE WORN GASKET AT DRAWER OF REACH-IN COOLER CLOSEST TO STOVE. MUST PROVIDE A BARRIER IN GALLY AREA OF WAIT STAFF THAT LEADS TO MENS TOILET ROOM TO PROTECT SOME FOOD ITEMS.
    • 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. CLEAN INTERIOR BOTTOM OF FRYER, CLEAN UNDERNEATH GRILL IN FOOD PREP AREA. CLEAN WHEELS AND PIPES ATTACHED TO COOKING EQUIPMENT TO REMOVE GREASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL FREEZERS, REFRIGERATION UNITS AND ICE MACHINE IN REAR STORAGE ROOM. ALSO CLEAN IN WALK-IN COOLER UNDER SHELVES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ODOR NOTED IN BASEMENT FROM SUB PUMP; ADVISED TO HAVE SERVICED. NO EVIDENCE OF BACK UP AT THIS TIME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE AND MAINTAIN REAR STORAGE ROOM OF DRY STORAGE PANTRY.
  3. Canvass

    5 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. CLEAN EXTERIOR OF BULK STORAGE CONTAINERS. PROVIDE LIDS FOR BULK CONTAINERS WHERE MISSING. REPAIR OR REPLACE WORN GASKET AT DRAWER OF REACH-IN COOLER CLOSEST TO STOVE. MUST PROVIDE A BARRIER IN GALLY AREA OF WAIT STAFF THAT LEADS TO MENS TOILET ROOM TO PROTECT SOME FOOD ITEMS.
    • 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. CLEAN INTERIOR BOTTOM OF FRYER, CLEAN UNDERNEATH GRILL IN FOOD PREP AREA. CLEAN WHEELS AND PIPES ATTACHED TO COOKING EQUIPMENT TO REMOVE GREASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL FREEZERS, REFRIGERATION UNITS AND ICE MACHINE IN REAR STORAGE ROOM. ALSO CLEAN IN WALK-IN COOLER UNDER SHELVES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ODOR NOTED IN BASEMENT FROM SUB PUMP; ADVISED TO HAVE SERVICED. NO EVIDENCE OF BACK UP AT THIS TIME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE AND MAINTAIN REAR STORAGE ROOM OF DRY STORAGE PANTRY.
  4. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINERS.
    • 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 REMOVE FOIL FROM SURFACES.MUST REPAIR OR REPLACE FRONT PREP DRAWER WORN DOOR GASKETS,WALK IN COOLER GASKETS,DAMAGED FOOD STORAGE CONTAINERS LIDS,TORN BOOTH SEATS,REAR PREP TABLE TRIM & UNDER SIDE OF SAME TABLE IN POOR REPAIR,WORN CUTTING BOARD.MUST REMOVE RUST FROM LEGS OF REAR PREP TABLE,RUSTY SHELVES IN REAR 2-DOOR PREP COOLER,INTERIOR PANEL OF ICE MACHINE RUSTY.MUST PROVIDE BARRIER IN GALLY PREP AREA LEADING TO MEN'S TOILET ROOM TO PROTECT FOOD.
    • 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 HOOD,GRILL TABLE,DISH RACKS,NOZZLES & HANDLES ON SODA MACHINE,FLOOR MIXER,MEAT SLICER,CAN OPENER BLADE,BASEMENT SHELVING UNITS,VENTILATION VENT .
    • 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 REPAIR OR REPLACE LOOSE FLOOR TILES IN FRONT PREP AREA,MISSING FLOOR DRAIN COVER IN LIQOUR STORAGE.MUST REMOVE WATER FROM BASEMENT FLOOR & KEEP DRY.
    • 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.MUST SCRAPE & PAINT PEELING PAINT ON CEILING IN REAR PREP NEAR VENTILATION VENT.MUST REPLACE MISSING UPPER WALL TILES IN DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT BULB IN REAR DRY FOOD STORAGE.
    • 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.MUST PROVIDE EXTENSION ON DRAIN LINE HOSE ON ICE MACHINE TO FLOOR DRAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL COLD HOLDING UNITS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST REPLACE DAMAGED ICE SCOOP .
  5. Canvass

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED DISH WASHER WASHING AND RINSING LARGE MULTI USE UTENSILS INSIDE A TWO PART SINK, BUT NOT SANITIZING. MUST SANITIZE ALL UTENSILS AT 3PART SINK WITH 100PPM CHLORINE OR THRU DISH MACHINE. CITATION ISSUED 7-38-030 CRITICAL
    • 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 GASKETS AT FRONT PREP REACH IN COOLER DOORS, AND UP RIGHT TWO DOORS FREEZER DOORS, AT REAR PREP AREA.
    • 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-SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, UPPER INTERIOR PANEL OF ICE MACHINE, AND EXTERIOR OF ALL DRIED FOOD STORAGE CONTAINERS.
    • 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 REPAIR FLOOR THRU-OUT DISH WASHING AREA, AND CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 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. MUST CLEAN HOODS ABOVE COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE MISSING LIGHT SHIELD ABOVE PREP TABLE AT FRONT KITCHEN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF-CLOSING DEVICES FOR BOTH WASHROOM DOORS.
    • 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. MUST REPAIR DISH MACHINE SPRAYER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOPS AND CLEANING TOWELS MUST BE PROPERLY STORED.