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Arturos Mexican Food

July 14, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 47.1F COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF SOUR CREAM 50.3F, STEAK 47.6F, CHORIZO 47.3F, RICE 47.1F STORED IN PREP COOLER, RAW EGGS 98.6F STORED UNDER MICROWAVE. INSTRUCTED MANAGER TO DISCARD ALL FOOD IN PREP COOLER APPROXIMATELY $70. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEES WASHING HANDS IN 3-COMP SINK WITH NO SOAP, WIPING HANDS ON APRON AND CUTTING TORTILLAS. NO PAPER TOWELS IN WOMEN WASHROOM. INSTRUCTED MANAGER TO MONITOR EMPLOYEES HAND WASHING. ALL EMPLOYEES MUST WASH HANDS IN AN APPROVED HAND WASHING FACILITY USING WARM WATER, SUITABLE SOAP, RINSING AND DRYING WITH SANITARY TOWELING OR AN APPROVED DRYING DEVICE. THE WASHING OF HANDS IN A UTENSIL-WASHING SINK IS PROHIBITED. CRITICAL VIOLATION 7-38-010 CITATION ISSUED.
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. LABEL RICE AND COVER BULK SUGAR IN REAR STORAGE.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF FRYER CABINETS, CUTTING BOARDS, TOP OF PREP FREEZER UNDER SHAKE MACHINE, BEVERAGE MACHINES, CAN OPENER, ETC
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR LEAK UNDER EXPOSED SINK.
code 38

What changed since the previous inspection?

Compared with Pass on April 26, 2011: 5 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.