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Los Mangos

May 3, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings1

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: MISSING HANDWASH SIGNAGE AT HANDWASH SINK IN PREP AREA. INSTD TO PROVIDE AND MAINTAIN.
code 10Priority
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION WHEN NOT IN USE.
code 41
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: UNABLE TO LOCATE BACKFLOW DEVICE ON ICE MACHINE. INSTD TO BE ABLE TO LOCATE OR INSTALL FOR SERVICE AND MAINTAINENCE.
code 51
All Food Employees Have Food Handler Training

Inspector note: FOOD HANDLER MISSING FOOD HANDLDER TRAINING. INSTD TO OBTAIN AND MAINTAIN VERIFICATION.
code 57
allergen training missing

Official wording: Allergen Training As Required
Inspector note: SEE VIOLATION 60
code 58
Previous Core Violation Corrected

Inspector note: PREVIOUS CORE VIOLATION FROM 8/8/18 REPORT 2200648 NOT CORRECTED: 37 3-602.11 (A) (B 1-3, 4-7): (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (7) For any salmonid FISH containing canthaxanthin or astaxanthin as a COLOR ADDITIVE, the labeling of the bulk FISH container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. NO LABELS PROVIDED ON PALETAS OFFERED FOR SALE. MUST PROVIDE PROPER LABELS FOR PALETAS. 58 PA 100-0367: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO ALLERGEN FOOD CERTIFICATION.MUST PROVIDE AND MAINTAIN. PRIROITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
code 60

What changed since the previous inspection?

Compared with Pass w/ Conditions on August 8, 2018: 5 findings appeared for the first time. 1 finding recurred. 5 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.