La Condesa

January 27, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings1

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND NO SHELLFISH TAGS ON OPENED BOX OF OYSTERS HELD INSIDE THE CHEST FREEZER IN BASEMENT AREA.CRITICAL VIOLATION 7-38-005(B).APPROXIMATELY 10#'S,TOTAL DOLLAR VALUE$ 50.00.
code 1Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND INTERIOR OF ICE MACHINE WITH BLACK MOLD AT COMPARTMENT WERE ICE IS BEING MADE.TAGGED HELD FOR INSPECTION.MUST NOT USE UNTIL IS DETAILED CLEANED,SANITIZED BY PROFESSIONAL TECHNICIAN AND NOTIFY THE CDPH 312-746-4240 FOR TAG REMOVAL.SERIOUS VIOLATION 7-38-005(A).
code 16
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. FOUND FOOD ESTABLISHMENT NOT RODENT PROOFED SOUTH SIDE DOOR 1/4" MODE OF ENTRY AND FRUIT FLY ACTIVITY AT BAR AREA APPROXIMATELY 8 LIVE FRUIT FLIES SAME AREA ALSO MICE DROPPINGS APPROXIMATELY 10 BENEATH CLUTTERED STAIRCASE LEADING TO BASEMENT.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,RODENT PROOF SAID DOOR,PEST CONTROL SERVICE NOW RECCOMENDED.SERIOUS VIOLATION 7-38-020.
code 18
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. NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
code 21
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#579996 DATED:3/28/11. 35 The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/REPAIR WALL SURFACE, AND REPLACE STAINED CEILING TILE VARIOUS AREAS THROUGHOUT 06/28/2011 36 Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD ABOVE PREP TABLE IN KITCHEN AREA 06/28/2011 38 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 PROVIDE 3 SINK STOPPERS FOR 3 COMPARTMENT, A DRAIN COVER FOR BASEMENT FLOOR DRAIN AND CLEAN GREASE TRAP BASEMENT AREA 06/28/2011 MUST CORRECT ALL NOTED VIOLATIONS.SERIOUS VIOLATION 7-42-090.
code 29
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 REMOVE ROTTED- OUT WOOD ABOVE THE 3 COMP SINK AREA,REMOVE ALL ALUMINUM FOILS FROM SHELVINGS THROUGHOUT THE KITCHEN AREAS.
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 KITCHEN COOKING EQUIPMENTS,COOLERS,FOOD PREP TABLES,SHELVINGS,INTERIOR OF MICROWAVE IN KITCHEN AREAS,DRY STORAGE SHELVINGS IN BASEMENT AREAS.
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. FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING AND REPLACE BROKEN FLOOR TILES BEHIND BAR AREA.
code 34
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. DETAIL CLEAN,ORGANIZE ALL STORAGE ROOMS AND REMOVE UNNECESSARY ARTICLES,PIECES OF UNUSED/UNCLEAN KITCHEN EQUIPMENTS IN BASEMENT DUE TO POTENTIAL PEST HARBORAGE.
code 41

What changed since the previous inspection?

Compared with Pass on April 4, 2011: 9 findings appeared for the first time. 3 previous findings 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.