✓!

El Nuevo Boriquen

April 13, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. OBSERVED AIR TEMPERATURE INSIDE 3-DOOR FRONT PREP COOLER AT 67.5F. INSTRUCTED TO REPAIR, ADJUST AND MAINTAIN TEMPERATURE AT 40.0F OR BELOW. UNIT TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED MAINTAINS PROPER TEMPERATURE OF 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVE POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE 3-DOOR REACH-IN COOLER AT FRONT PREP AREA AT IMPROPER TEMPERATURES. OBSERVED RAW BEEF AT 62.6F AMERICAN CHEESE AT 63.1F, AND EGGS AT 64.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS. APPROXIMATELY 18LBS OF FOOD VALUE OF 48.40. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER NOR CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SUCH AS RICE, CHICKEN,FRIED CHICKEN, ROASTED PORK,ETC.INSTRUCTED TO ENROLL PROVIDE CITY OF CHICAGO CERTIFICATE.INSTRUCTED TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012(a).
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE REAR FOOD PREPARTION COOLERS. MUST LABEL ALL BULK STORAGE CONTAINERS IN REAR FOOD PREP AREA.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE REAR FREEZERS. INSTRUCTED TO USE A FOOD GRADE STORAGE BAGS. OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES MUST BE SENDED/BLEACHED OR REPLACED.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED GRASE BUID-UP AT FRONT VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN/MAINTAIN.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED PEELING PAINT ON WALL BEHIND 3-COMPARTMENT SINK IN FRONT FOOD PREP AREA. MUST REPAINT/MAINTAIN.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE VISIBLE AND WORKING THERMOMETERS AT FRONT/REAR PREP COOLERS.
code 40

What changed since the previous inspection?

Compared with Pass on October 10, 2014: 8 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Logan Square

See every restaurant in Logan Square →

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.