El Chubasco

February 15, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings9
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: There is no exposed hand sink in the basement prep area and dish room. Adequate and convenient hand washing facilities shall be provided for all employees with sanitary soap and towels.
code 12Priority
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. Turn on all refrigeration so it can be checked for adequate temperature.
code 2Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: No certified manager present during inspection. Have a certified manager affiliated with the business present so violations can be shown to someone connected to the business.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: the 3-compartment sink sprayer has no valve. Install a valve or sprayer head of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.
code 24
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. The equipment, sinks, utensils and serving area is dirty; clean, rinse and sanitize everything so the business may be inspected in ready to operate condition.
code 32
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The exposed metal portion ceiling above the 3-comp sink is damaged and unsanitary. The walls and ceilings shall be in good repair and easily cleaned.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: Toilet rooms shall have self closing doors.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The fresh air vent covers in the cooking hood are dirty, remove the covers and clean out dirty deposits.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Clean and maintain the dusty used equipment and furnishings throughout the premises.
code 41

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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.