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SPANGLISH MEXICAN KITCHEN INC.

555 S STATE ST, CHICAGO, IL 60605 · Restaurant

Inspection summary

SPANGLISH MEXICAN KITCHEN INC. has been inspected 4 times by Chicago Department of Public Health since February 13, 2019. The most recent inspection, on August 15, 2022, found no infractions.

1 of 4 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, Food source, labelling and allergens and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on January 9, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 9, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 January 9, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 February 13, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 February 13, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED A PROCEDURE ON PREMISES AND SPILL ABSORBANT FOR VOMIT. INSTRUCTED THE PERSON IN CHARGE OF ADDITIONAL ITEMS NEEDED FOR HIS VOMIT AND DIARRHEA CLEAN UP KIT. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED THE PERSON IN CHARGE TO LABEL THE BULK STORAGE CONTAINERS IN KITCHEN WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE GASKETS AT THE TWO DOOR PREP COOLER IN POOR REPAIR; REPAIR OR REPLACE GASKETS AT COOLER DOORS. OBSERVED THE TOP COVER TO THE ICE MACHINE IN THE KITCHEN IN POOR REPAIR; REPAIR OR REPLACE TOP TO ICE MACHINE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT WHERE NEEDED IN KITCHEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS AROUND AND BEHIND KITCHEN EQUIPMENT AND IN STORAGE CLOSET INSIDE OF KITCHEN. INSTRUCTED TO CLEAN THE LIGHT SHIELDS IN KITCHEN WHERE NEEDED TO REMOVE DUST, CLEAN CEILING TILE IN KITCHEN WHERE NEEDED TO REMOVE DUST AND TO CLEAN THE VENTILATIN FAN ON THE WASHROOM CEILING TO REMOVE DUST.
  3. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
  4. License

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED FACILITY MISSING THERMOMETERS FOR WALK IN COOLERS AND REACH IN COOLER THROUGHOUT FACILITY. MUST OBTAIN AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED FACILITY NOT MEETING PEST CONTROL REQUIREMENTS. FACILITY WITHOUT LICENSE PEST CONTROL LOG BOOK ONSITE FOR REVIEW OR LICENSE PEST CONTROL PROVIDER FOR FACILITY. INFORMED PERSON IN CHARGE FACILITY MUST OBTAIN AND MAINTAIN PEST CONTROL AND LOG BOOK. PRIORITY FOUNDATION VIOLATION 7-38-020(C) NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED TOILET FACILITY UTILIZED AS FOOD STORAGE (DEEP FREEZER WITH FOOD INSIDE) AND ARTICLES (SINGLE USE ARTICLES)STORAGE. INFORMED PERSON IN CHARGE WATER CLOSET/ TOILET ROOMS ARE PROHIBITED FOR FOOD STORAGE. MUST REMOVE ALL ITEMS AND REPAIR TOILET FACILITY AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED TOILET FACILITY IN DISREPAIR, UTILIZED AS FOOD STORAGE AND ARTICLES STORAGE. INFORMED PERSON IN CHARGE WATER CLOSET/ TOILET ROOMS ARE PROHIBITED FOR FOOD STORAGE. MUST REMOVE ALL ITEMS AND REPAIR TOILET FACILITY AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED RACKS AND OIL STORED OUTSIDE OF FACILITY IN REAR HALLWAY. MUST MOVED ITEMS FOR FACILITY INSIDE AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HOOD IN FACILITY WITH ACCUMULATION OF GREASE AND DEBRIS. MUST DETAIL CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT IN RESTROOM IN DISREPAIR( WONT STAY ON). MUST REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.

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