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Borinquen Lounge

August 15, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings10
critical findings2

Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED POOR HYGIENIC PRACTICES; BOTH FOOD HANDLERS WEARING GLOVES, CLEANING EQUIPMENT, REMOVING SOILED UTENSILS, STORING RAW MEAT AND RETURNING TO PREPARE POTENTIALLY HAZARDOUS FOODS WITHOUT REMOVING GLOVES OR WASHING THEIR HANDS. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP; BEFORE AND AFTER CHANGING GLOVES. CRITICAL CITATION ISSUED, 7-38-010(A).
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET-UP OF 3PART SINK, FOR WASHING, RINSING, AND SANITIZING WITH 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: PREP FOODS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, BOTTOM PANEL OF PREP TABLES, BANANA GRINDER, DRIED FOOD STORAGE CONTAINERS, HOT HOLDING UNIT, STEAM TABLES, MICROWAVE OVEN, EQUIPMENT THRU-OUT THE KITCHEN, AND EXTERIOR OF ICE MACHINE AND STORAGE SHELVED THRU-OUT THE BASEMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER KITCHEN EQUIPMENT; INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT, INCLUDING BAR AREA AND BASEMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO REPLACE BASEBOARDS AT BOTTOM OF WALLS, CLEAN WALLS, SEAL OPENINGS THRU-OUT THE KITCHEN. ALSO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, SAME AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST CLEAN LIGHT SHIELDS THRU-OUT THE KITCHEN.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPAIR 3PART SINK FAUCET IN THE KITCHEN.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE STORAGE AREA NEAR THE WASHROOMS, UTILITY CLOSET AND BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: INSTRUCTED TO PROPERLY STORED CLEANING TOWELS.
code 43

What changed since the previous inspection?

Compared with Pass on January 23, 2012: 6 findings appeared for the first time. 4 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.