✕

Maravillas Restaurant

January 24, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings7
critical findings1

Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLERS WASHING HANDS IN 3-COMP SINK WITH NO SOAP AND WIPING HANDS ON DIRTY APRON. FOOD HANDLERS SWEEPING FLOOR, HANDLING DIRTY UTENSILS AND PREPARING FOOD WITHOUT WASHING HANDS BETWEEN TASKS. OBSERVED KNIVES AND UTENSILS INSIDE EXPOSED SINK. INSTRUCTED MANAGER TO REMOVE. EXPOSED HAND SINK IS FOR HAND WASHING ONLY. HAND WASHING IN 3-COMP SINK IS PROHIBITED. CRITICAL VIOLATION 7-38-010A CITATION ISSUED
code 6Priority
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. NO HOT WATER AT SINK IN MEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE HOT WATER AT WASHBOWL FOR PROPER HAND WASHING. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
code 26
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. REMOVE MILK CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING FOR STORAGE IN REAR PREP AREA.
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. CLEAN ALL COOLERS, FREEZERS, MICROWAVE, HOLDING UNITS, COOKING EQUIPMENT, SINKS.
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. CLEAN FLOORS IN PREP AREA UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND UTILITY CLOSET AREAS.
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. REMOVE PEELING PAINT ON WALLS NEAR KITCHEN ENTRANCE. REPLACE MISSING BASEBOARDS IN ALL AREAS.
code 35
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROPERLY STORE ICE SCOOP IN SEPARATE SANITARY CONTAINER TO MINIMIZE BARE HAND CONTACT. STORE WASH CLOTHS IN SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on August 16, 2011: 6 findings appeared for the first time. 1 finding recurred. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in Hyde Park

See every restaurant in Hyde Park →

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.