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La Perla Mixteca Restaurant

April 13, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
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 3LBS OF COOKED BEANS AT 89.07F, AND 10LBS. OF COOKED PORK AT 67.09F, BOTH CONTAINERS ON TOP OF PREP TABLE. MUST KEEP COLD FOODS AT 40F OF BELOW. INADEQUATE FOOD PROTECTION. FOODS DISCARDED BY MANAGER. V=$150.00. 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, RINSING MULTI-USE UTENSILS IN FRONT PREP AREA 3PART SINK, BUT NOT SANITIZING THEM. INADEQUATED UTENSILS SANITATION. DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION USING 100PPM OF CHLORINE. CITATION ISSUED 7-38-030 CRITICAL.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
code 31
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, ALL COOKING EQUIPMENT THRU-OUT BOTH COOKING AREAS, MOP SINK, SLICERS, BOTTOM PANELS OF ALL PREP TABLES, AND ALL STORAGE SHELVES THRU-OUT.
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. EXCESSIVE GREASE AND FOOD DEBRIS THRU-OUT, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS. ALSO MUST SEAL FLOOR THRU-OUT MAIN KITCHEN.
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 SEAL OPENING ON WEST WALL IN MAIN KITCHEN, CLEAN AND PAINT WALLS WHERE NEEDED, AND CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENTS AT BOTH COOKING AREAS.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: EXCESSIVE CLUTTER THRU-OUT, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
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.