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SWEET PEPPER VENEZUELAN FOOD BAR

2604 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

SWEET PEPPER VENEZUELAN FOOD BAR has been inspected 6 times by Chicago Department of Public Health since May 29, 2018. The most recent inspection, on June 3, 2021, found no infractions.

3 of 6 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: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 times across 2 separate inspections, most recently on November 6, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times across 2 separate inspections, most recently on November 6, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times on June 5, 2019. 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 2 times on June 5, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 June 5, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED REAR ENTRANCE DOOR TO THE BUILDING NOT RODENT PROOF WITH GAP AT THE BOTTOM OF DOOR (ABOUT 1/4 INCH) AND SIDE DOOR ENTRANCE INTO THE BAR AREA OFF THE BROADWAY ENTRANCE. INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE SHELVES INSIDE THE 2 DOOR REFRIGERATION UNIT WITH DIRT, DENTED SURFACES AND FOOD PARTICLES AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • -205.15(B) NOTED LEAKAGE AT THE BOTTOM PIPPING OF THE KITCHEN HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOM ON PREMISE WITH GARBAGE RECEPTACLES AND NO LID. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOM AND UNISEX WASH ROOMS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS.
  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    16 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TCS FOODS (CHICKEN,PORK) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS ON SITE (SLICED TOMATOES, BEEF, CHICKEN AND ASSORTED DELI MEATS) WITH NO DATE MARKING. INSTRUCTED TO PROVIDE PROPER LABELING ON ALL TCS FOODS HELD FOR MORE THAN 24 HOURS WITH A 7 DAY DISCARD DATE. (PRIORITY VIOLATION NO CITATION ISSUED) 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD PREPACKAGED WITH NO LABEL, PREPACKAGED FOOD ITEMS ARE MADE ON SITE AND CONTAINS MILK. INSTRUCTED THE MANAGER TO PROVIDE THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD UNLESS THE FOOD SOURCE IS ALREADY PART OF THE COMMON OR USUAL NAME OF THE RESPECTIVE INGREDIENT. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED OVER 20 MOUSE DROPPING ON FLOORS AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. MUST ALSO ELIMINATE PEST CONTROL UPON BEING RE-INSPECTED. PRIORITY FOUNDATION #7-38-020(A) CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX. 1-2" OPENING UNDER BASEMENT REAR DOOR ENTRANCE.MUST MAKE DOOR TIGHT FITTING.
    • 40. PERSONAL CLEANLINESS
      • MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN AND MAINTAIN CLEAN NON FOOD SLICER CONTACT SERVICES AFTER SLICER IS USED TO VOID BUILD UP OF FOOD DEBRIS.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED THAT FACILITY WATER HEATER DOESN'T PROVIDE ENOUGH HOT WATER FOR FACILITY. TEMPERATURE OF WATER IN MOMENT OF INSPECTION IS 81 F.WATER HEATER NOT PROVIDE ENOUGH WATER FOR FILL UP 3 COMPARTMENT SINK.PRIORITY VIOLATION CITATION 7-38-030(C) CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED THE FOLLOWING-FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, INCLUDING DEAD INSECTS. AND IN BASEMENT UNDER STAIRS RODENT DROPPINGS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ESPECIALLY AREAS WITH RESIDUA OF PEST ACTIVITY, CLEAN AND MAINTAIN WALLS FLOORS. MUST UPGRADE HOUSEKEEPING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FLOORS UNDER EQUIPMENT AND REPLACE DAMAGED FLOOR TILES
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN/CRACKED FLOOR TILES IN THE PREP AREA. MUST REPAIR/REPLACE FLOOR TILES AND MAINTAIN. MISSING COVING(BASEBOARD) ON THE BACK OF THE STOVE AND ON THE RIGHT SIDE OF THE 2 DOOR REACH IN COOLER. MUST REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPAIR NON WORKING LIGHTS IN FRONT FOOD PREP AREA
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  6. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL A SPLASH GUARD ON THE RIGHT AND LEFT SIDE OF THE MOP SINK SINCE IT IS TOO CLOSE TO THE HAND SINK AND THE 3 COMPT SINK. INSTALL A METAL DRAIN BOARD ON THE 3 COMP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN/CRACKED FLOOR TILES IN THE PREP AREA. MUST REPAIR/REPLACE FLOOR TILES AND MAINTAIN. MISSING COVING(BASEBOARD) ON THE BACK OF THE STOVE AND ON THE RIGHT SIDE OF THE 2 DOOR REACH IN COOLER. MUST REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING PLASTIC LIGHT SHIELD AND END CAPS ON THE LIGHT BULBS ABOVE THE 2 DOOR REACH IN COOLER. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION IN THE EMPLOYEE'S WASHROOM LOCATED IN THE BASEMENT. MUST INSTALL. INSTALL A BACK FLOW PREVENTER DEVICE ON THE MOP SINK FAUCET.

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