El Lindo Palmar

March 25, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings13
critical findings2

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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. MAINTAIN PROPER TEMPERATURES IN ALL REFRIGERATION UNITS AND WARMING UNITS.
code 2Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. HAVE HOT AND COLD RUNNING WATER AVAILABLE THROUGHOUT PREMISES.
code 9Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. REPAIR GAP ON LEFT SIDE OF FRONT DOOR. MUST PROVIDE PEST CONTROL LOG BOOK ON PREMISES WITH MAP OF PREMISES AND BAIT STATION LOCATIONS.
code 18
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. PROVIDE DUMPSTER PRIOR TO INSPECTION.
code 19
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. MUST HAVE CITY OF CHICAGO CERTIFIED FOOD SAFETY MANAGER ON SITE WITH CERTIFICATE POSTED.
code 21
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. MOVE SMALL REFRIGERATOR SO DOOR WILL CLOSE IN PREP AREA. REPLACE WOOD USED TO HOLD UP RACK IN REFRIGERATOR ACROSS FROM STOVE.
code 32
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. DETAIL CLEAN ALL EQUIPEMENT INSIDE AND OUT THROUGHOUT PREMISES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT PREMISES, BEHIND AND UNDER EQUIPMENT AND ALONG WALLS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. SEAL HOLE IN WALL AROUND FURNACE IN DINING AREA AND IN CEILING IN SAME AREA. HOLES SCATTERED THROUGHOUT PREMISES IN WALLS AND ON CEILINGS. MUST SEAL THROUGHOUT. DETAIL CLEAN VENT, INSIDE AND OUT OF FURNACE NEAR DINING AREA. REMOVE ALL CONTACT PAPER ON FOOD PREP TABLES THROUGHOUT.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE SHATTERPROOF LIGHTING IN PREP AREAS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR/OPERATE HOOD VENT IN MAIN PREP AREA. PROVIDE OR INSTALL A MOP SINK. PROVIDE DRAIN COVER FOR FLOOR DRAIN IN BASEMENT. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE INTERNAL REFRIGERATOR THERMOMETERS AND METAL STEM THERMOMETERS AS NEEDED.
code 40
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. REMOVE CLUTTER FROM OUTSIDE REAR DOOR AND FROM BASEMENT. STORE ALL ITEMS AT LEAST 6" OFF FLOOR.
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.