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El Tepache

June 25, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; FOUND 30LBS. OF COOKED BEANS AT 64.7F IN LARGE CONTAINER, INSIDE WALK IN COOLER, COOK STATED BEANS CKD YESTERDAY. ALSO FOUND SMALL CONTAINER 2LBS. OF CKD. BEEF NEAR GRILL AT 47.2F, AND 3LBS. OF CKD. PORK AT 55.4F. MUST KEEP COLD FOODS AT 40F OR BELOW. FOOD DISCARDED BY OWNER. V=$100.OO. INADEQUATE FOOD PROTECTION. CITATION ISSUED, 7-38-005[A]CRITICAL.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED DISH WASHER, WASHING AND RINSING MULTI USE UTENSILS IN BASEMENT 3PART SINK, BUT NOT SANITIZING. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK WITH 100PPM CHLORINE. CITATION ISSUED 7-38-030 CRITICAL.
code 8Priority
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. MUST PROVIDE DIPPING WELL FOR ICE CREAM CHEST FREEZER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, ALL COOKING EQUIPMENT IN BOTH COOKING AREAS, EXTERIOR OF ICE MACHINE, BOTTOM PANELS OF PREP TABLES, SHELVES, MOP SINK, WALK IN COOLER SHELVES, AND EXTERIOR OF DRIED FOOD STORAGE CONTAINERS.
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. MUST CLEAN FLOORS, UNDER, BEHIND, EQUIPMENT AT CORNERS AND ALONG WALLS, THRU-OUT PREMISES.
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. MUST REPAIR NORTH WALL NEAR PREP REACH IN COOLER FRONT PREP AREA, AND CLEAN CEILING AND WALLS THRU-OUT BASEMENT PREP AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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. MUST REPAIR 3PART SINK FAUCET AT 1ST FLOOR REAR DISH WASHING AREA, AND PIPES UNDER BASEMENT 3PART SINK.
code 38

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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.