✓!

Barbacoa El Perico

July 7, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeSuspected Food Poisoning
failed findings7
critical findings2

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.REACH IN COOLER MAINTAINING IMPROPER COLD TEMPERATURE OF 44.1F. GASKETS ALONG DOOR IN POOR REPAIR,RIGHT SIDE OF COOLER DOOR BROKEN WHICH KEEPS THE DOOR FROM CLOSING COMPLETELY. COOLER LOSING TEMPERATURE. COOLER HELD FOR INSPECTION/TAGGED. MUST NOT USE . MUST USE ANOTHER COOLER THAT MAINTAINS 40F OR LESS FOR STORING FOODS. CDI- CRITICAL 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. FOUND LARGE POT OF BLACK BEANS IN COOLER AT 48.8F,(20LBS)COOKED POTATO-(1-LBS)AT 44.5F,GABANZO BEANS IN POT-(10LBS) AT 47.9F,COOKED STEAK 48.9F,BEEF TRIPE (2LBS)AT 49F,COOKED RICE-(2LBS) AT 44.5F.ALL FOOD WAS DISPOSED OF BY MANAGER AT COST OF APPROX $50.00. MAINTAIN AT 40F OR BELOW. CRITICAL CITATION ISSUED
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. OR PERSON WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE. SERIOUS CITATION ISSUED
code 21
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.MUST LABEL/DATE NAME OF FOODS NOT IN ORIGINAL CONTAINER IN COOLERS,FREEZERS.
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.MUST CLEAN AND PROPERLY STORE ALL UNUSED DISHES,POTS UTENSILS ON BASEMENT SHELVES.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUSTSEAL/PAINT RAW WOOD SHELVES IN BASEMENT.
code 32
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.ONE OF THE TOILETS IN WOMENS WASHROOM NOT WORKING,MUST REPAIR. ALSO REPAIRLEAKY PIPE UNDER FRONT EXPOSED BOWL BEHIND COUNTER.
code 38

What changed since the previous inspection?

Compared with Pass on April 15, 2011: 3 findings appeared for the first time. 4 findings recurred. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in New City

See every restaurant in New City →

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.