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SPANGLISH MEXICAN KITCHEN

555 S STATE ST, CHICAGO, IL 60605 · Restaurant

13 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/ DIARRHEA CLEANUP PROCEDURE ON SITE, INSTRUCTED TO OBTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • DAMAGED RUBBER DOOR GASKET FOR PREP COOLER NEXT TO GRILL, INSTRUCTED TO REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.
  3. Canvass Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (TAMALES, BEEF) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATES LOCATED IN THE REACH IN FREEZER, REFRIGERATOR AND FREEZER, PREP COOLER AND WALK IN COOLER. INSTRUCTED TO PROPERLY LABEL ALL POTENTIALLY HAZARDOUS FOOD THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD BEING RE-USED AS A SHELF LINER ON THE BOTTOM SHELVES OF THE PREP TABLES. INSTRUCTED TO NOT RE-USE CARD BOARD AS A SHELF LINER, ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE. OBSERVED GROCERY BAGS BEING USED AS FOOD STORAGE BAGS LOCATED IN THE FREEZER. INSTRUCTED NOT TO USE GROCERY BAGS, ONLY USE FOOD GRADE STORAGE BAGS FOR FOOD STORAGE AND MAINTAIN. OBSERVED A MINOR LEAK ON THE CONDENSER LOCATED IN THE WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUST ON THE FAN OF THE WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED DIRT AND FOOD DEBRIS ON THE FLOOR OF THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A BLACK SUBSTANCE ON THE WALL BY THE 3 COMPARTMENT SINK. OBSERVED MINOR DUST ACCUMULATION ON THE VENTS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
  4. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED PREP COOLER, WITH POTENTIALLY HAZARDOUS FOODS (BEEF, FISH) INSIDE AT AN AMBIENT AIR TEMPERATURE OF 52F. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLD UNITS AT 40F OR BELOW AT ALL TIMES. PREP COOLER UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, FISH) AT IMPROPER COLD HOLDING TEMPERATURES; 1/2 LB OF SLICED TOMATOES AT 54.9F, 1 LB OF CHOPPED LETTUCE AT 53.4F, 2 LBS OF SOUR CREAM AT 55F, 2 DOZEN EGGS AT 62.6F, 4 LBS OF GUACAMOLE AT 57F, 4 LBS OF POTATO AND CHORIZO MIXTURE AT 56F, 3 LBS OF RAW FISH AT 66F, 3 LBS OF CHORIZO AT 57F, AND 7 LBS OF COOKED STEAK AT 62F. ALL POTENTIALLY HAZARDOUS FOODS DISCARDED WORTH $100. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED NO UP TO DATE PEST CONTROL LOG BOOK AND SERVICE REPORTS ON SITE NOR AVAILABLE FOR INSPECTOR REVIEW. INSTRUCTED TO HAVE A UP TO DATE PEST CONTROL LOG BOOK AND SERVICE REPORTS ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (TAMALES, BEEF) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATES LOCATED IN THE REACH IN FREEZER, REFRIGERATOR AND FREEZER, PREP COOLER AND WALK IN COOLER. INSTRUCTED TO PROPERLY LABEL ALL POTENTIALLY HAZARDOUS FOOD THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD BEING RE-USED AS A SHELF LINER ON THE BOTTOM SHELVES OF THE PREP TABLES. INSTRUCTED TO NOT RE-USE CARD BOARD AS A SHELF LINER, ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE. OBSERVED GROCERY BAGS BEING USED AS FOOD STORAGE BAGS LOCATED IN THE FREEZER. INSTRUCTED NOT TO USE GROCERY BAGS, ONLY USE FOOD GRADE STORAGE BAGS FOR FOOD STORAGE AND MAINTAIN. OBSERVED A MINOR LEAK ON THE CONDENSER LOCATED IN THE WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUST ON THE FAN OF THE WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED DIRT AND FOOD DEBRIS ON THE FLOOR OF THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A BLACK SUBSTANCE ON THE WALL BY THE 3 COMPARTMENT SINK. OBSERVED MINOR DUST ACCUMULATION ON THE VENTS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
  5. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND FOOD THAT WAS PREPARED/COOKED STORED IN CONTAINERS INSIDE THE WALK IN COOLERS WITH NO LABELS. INSTRUCTED TO PROPERLY DATE AND LABEL PRODUCT. MAINTAIN SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE CUTTING BOARDS IN THE FOOD PREPARATION AREA HAVE DEEP, DARK GROOVES. INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS. ALSO, FOUND CARD BOARD ON THE LOWER SHELF OF THE PREPARATION TABLES NEXT TO THE GRILLS. INSTRUCTED TO REMOVE. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE WHITE INTERIOR PANEL OF THE ICE MACHINE WITH PINKISH LOOKING SUBSTANCE ON IT, STORAGE RACKS INSIDE THE WALK IN COOLER AND IN THE FOOD PREPARATION AREA NEEDS TO BE CLEANED. ALSO, MUST CLEAN THE LOWER SURFACE OF THE FOOD PREPARATION TABLES NEXT TO THE GRILL. INSTRUCTED TO REMOVE DIRT, GREASE AND FOOD BUILD UP. MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS AND UNDER/AROUND THE SINKS AND HEAVY EQUIPMENT WITH BUILD UP OF FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND THE FILTERS ON THE VENTILATION HOOD, WALLS AND CEILING TILES IN THE REAR ABOVE/BEHIND THE 3-COMPARTMENT SINK, ICE MACHINE AND COOKING EQUIPMENT WITH FOOD SPILLS AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THERE IS A LARGE POT STORED ON THE STORAGE RACKS IN THE FOOD PREPARATION AREA THAT IS TOO BIG TO BE PROPERLY WASHED IN THE 3-COMPARTMENT SINK. INSTRUCTED TO EITHER GET A 3-COMPARTMENT SINK BIG ENOUGH TO PROPERLY WASH IT OR REMOVE IT FROM THE PREMISES.
  6. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No certified food and sanitation mgr on site while handling and serving potentially hazardous foods ( beef, chicken...) instructed to obtain. serious citation issued 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • missing a drop ceiling panel in kitchen prep area, instructed to install.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • leak under ice maker noted,weak hot water pressure at prep area hand sink, instructed to provide under city pressure,
  7. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND GROCERY BAGS USED FOR FOOD STORAGE. INSTRUCTED TO USE FOOD GRADE BAGS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CONDENSATION LINE IN WALK-IN COOLER DRAINS IN A BUCKET INSIDE. INSTRUCTED TO RE-ROUT LINE TO A SEWER LINE.
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE LEFT DOOR OF THE 3 DOOR PREP COOLER FALLING OFF OF THE PREP COOLER INSIDE OF THE MAIN KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN THE DOORS OF THE PREP COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED A WET MOP STORED ON THE FLOOR BETWEEN THE MOP SINK AND HOT WATER HEATER. INSTRUCTED TO STORE ALL WET MOPS HANGING OR INVERTED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WET WIPING CLOTHS STORED ON COUNTERS. INSTRUCTED TO STORE IN SANITIZER.
  9. Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR PERSON WITH CERTIFICATE ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS FOOD ITEMS. CHICKEN, STEAK, PORK ETC.. SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO CERTIFIED MANAGER ON SITE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • CAN NOT USE GROCERY BAGS TO STORE FOOD ITEMS, MUST USE FOOD GRADE BAGS. CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF WALK IN AND REACH IN COOLERS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FOOD MUST BE UP OFF FLOOR 6 INCHES. CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENT IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  10. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 5 GALLON BUCKETS THAT ARE BEING USED TO STORE FOOD MUST BE OF FOOD GRADE. MAY NOT INTERMIX BUCKET USE WITH FOOD AND CHEMICALS. MUST DISCARD ALL BUCKETS THAT ARE NOT FOOD GRADE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEEDED AT ALL PREP AREAS, WORN, DISCOLORED AND WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF ALL REACH IN COOLERS, AND ICE MACHINE. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING IN WALK IN COOLER IN CORNERS AND UNDER SHELVING UNITS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING AREA IN NEED OF CLEANINNG TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  11. Short Form Complaint

    0 infractions

  12. Canvass

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFICATE OR CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, PORK, CHEESE, ETC.) INSTRUCTED TO HAVE BOTH ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND KEEP FLOORS DRY UNDER/AROUND THE ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE FOOD SPLATTERS FROM WALL AROUND THE STORAGE RACKS IN THE REAR PREP AREA (RIGHT SIDE OF THE ICE MACHINE, BEHIND THE DOOR.)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE CLUTTER AND ORGANIZE AREA IN SIDE STORAGE AREA IN FRONT OF KITCHEN'S ENTRANCE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOPS IN A CLEAN BIN/CONTAINER OR IN ICE HANDLES UP.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  13. License

    0 infractions