4 Banderas

• resultFail
• critical violations2
• last inspectedJune 1, 2010
• address4758 W Fullerton Ave Bldg, Chicago 60639

Is 4 Banderas clean?

4 Banderas is currently Fail from Chicago Department of Public Health, from an inspection on June 1, 2010. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at 4 Banderas?

These are the violations recorded at the most recent inspection on June 1, 2010, in plain English, with the city's own wording underneath.

• 🚿water/temperature at the sink offcritical
  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. FOUND NO HOT RUNNING WATER THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE. CRITICAL CITATION ISSUED 7-38-030
• 🚰handwashing sink blocked or barecritical
  Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FOUND SEWAGE AND WASTE WATER BACKING UP IN THE BASEMENT. INSTRUCTED TO FIX. CRITICAL CITATION ISSUED 7-38-030
• 🌡️hot/cold holding temps off
  * 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. FOUND NO CERTIFIED FOOD PERSON WHEN POTENTIALLY HAZARDOUS FOOD (EG BEEF, CHICKEN, COOKED RICE, REFRIED BEANS, SANDWICHES ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED CUTTING BOARDS ON TOP OF PREP TABLE IN POOR REPAIR WITH DEEP SEAMS. INSTRUCTED TO REPLACE.----- MUST DEFROST HEAVY ICE BUILD-UP INSIDE REACH-IN FREEZER (IN REAR KITCHEN).
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED CUTTING BOARDS ON TOP OF PREP TABLE IN POOR REPAIR WITH DEEP SEAMS. INSTRUCTED TO REPLACE.----- MUST DEFROST HEAVY ICE BUILD-UP INSIDE REACH-IN FREEZER (IN REAR KITCHEN).
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, EXPOSED HAND SINK, STORAGE CABINETS, PREP SHELVES, STORAGE SHELVES, AND STORAGE RACKS INSIDE WALK-IN COOLER
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT FOOD PREP AREA ESPECIALLY ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOKING EQUIPMENT, UNDER AND AROUND COOLERS AND FREEZERS (NOTED GREASE BUILD-UP AND DRIED FOOD ACCUMULATION) ALSO FLOORS THROUGHOUT BASEMENT
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT FOOD PREP AREA ESPECIALLY ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOKING EQUIPMENT, UNDER AND AROUND COOLERS AND FREEZERS (NOTED GREASE BUILD-UP AND DRIED FOOD ACCUMULATION) ALSO FLOORS THROUGHOUT BASEMENT
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • INSTRUCTED TO REPLACE HEAVY WATER STAINED CEILING TILES ABOVE REAR PREP AREA, REAR STORAGE AREA AND IN LADIES WASHROOM.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • INSTRUCTED TO REPLACE HEAVY WATER STAINED CEILING TILES ABOVE REAR PREP AREA, REAR STORAGE AREA AND IN LADIES WASHROOM.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • INSTRUCTED TO PROVIDE LIGHT SHIELD ABOVE COOKING AREA
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • INSTRUCTED TO FIX LEAKY FAUCET NECK AT 3 COMPARTMENT SINK (WITH SPRAYER).
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • NSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS. ALSO MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD INTERNAL TEMP OF FOOD.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • NSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS. ALSO MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD INTERNAL TEMP OF FOOD.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED INSIDE CABINETS NEXT TO DINING, AND IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.

When was 4 Banderas last inspected?

4 Banderas has 3 inspections on record going back to March 22, 2010.

4 Banderas vs Hermosa

Hermosa runs 65% clean across 816 tracked restaurants — 527 clean, 160 mid, 127 cooked.

Against the 816 spots Cooked tracks in Hermosa, this one comes out cleaner than 13% of them.

Other spots in Hermosa

• ✓ Mr. Gee's
  clean · May 2, 2013
• ✓ Marathon
  clean · April 30, 2010
• ? San Luis Freeze Inc
  cooked · August 9, 2011
• ? San Luis Freeze Inc
  cooked · August 9, 2011
• ? San Luis Freeze Inc
  cooked · August 9, 2011
• ? San Luis Freeze Inc
  cooked · August 9, 2011

See every restaurant inspection in Hermosa →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated June 1, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.