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Mercadito Chicago

June 6, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings4

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: OBSERVED JUICING STATION IN BASEMENT WITH EXPOSED HAND SINK INACCESSIBLE BY GARBAGE CAN. OBSERVED STRAINER FOR JUICE PULP INSIDE ONLY EXPOSED HAND SINK FOR THE PREP AREA MAKING IT INCONVEINIENT TO USE. OBSERVED NO SOAP OR PAPER TOWELS AT ONLY EXPOSED HAND WASHING SINK FOR FOOD PREP AREA. CRITICAL VIOLATION 7-38-030
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED REFRIGERATION UNIT CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING SHRIMP, LOBSTER AND CHICKEN AT IMPROPER AMBIENT AIR TEMPERATURE OF 52.5F. CRITICAL VIOLATION 7-38-005 (A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD WITHIN REFRIGERATION UNIT: 1.5 LBS OF AVACADO AT 57.6F VALUED AT $10, 4LBS OF CHEESE AT 49.5F VALUED AT $25, 3 LBS OF COOKED MUSHROOMS VALUED AT $5 AT 46.0F, 6 LBS OF COOKED SHRIMP AT 53.1F VALUED AT $50, 5 LBS OF LOBSTER AT 46.4F VALUED AT $50, 4 LBS OF COOKED POTATO AT 47.8F VALUED AT $8, 6 LBS OF COOKED SHRIMP AT 48.9F VALUED AT $40, 1.5 LBS OF COOKED PEPPERS AT 44.6F VALUED AT $20, 3LBS OF SHRIMP ENCHILADAS AT 52.1F VALUED AT $30, 2LBS OF CHICKEN VALUED AT 54.3F VALUED AT $10. OBSERVED 5 LBS OF CEVICHE AT 55.4F VALUED AT $25 AND 5 LBS OF OCTOPUS VALUED AT $15 AT 67.4F. ALL FOOD WAS VOLUNTARILY DISCARDED AND DESTROYED. CRITICAL VIOALTION 7-38-005 (A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED POOR HYGEINIC PRACTICES OF FOOD HANDLER WORKING AT CEVICHE STATION BEHIND BAR. OBSEVED FOOD HANDLER USING ONLY EXPOSED HAND WASHING SINK AT STATION TO RINSE BOWLS AND TO ADD WATER FROM HAND SINK TO OCTOPUS BEING PREPPPED. MANAGER WAS INFORMED THAT EXPOSED HAND SINK MUST BE USED FOR HAND WASHING ONLY. NOT FOR DISH WASHING OR ANY KIND AND NOT FOR FOOD PREP OF ANY KIND.MANAGEMENT WAS INFORMED OF ALL BAD PRACTICES AND THEY WERE ADDRESSED DURING INSPECTION. CRITCAL VIOLATION 7-38-010 (A
code 6Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED SPLASH GUARDS NEED TO BE INSTALLED ON EXPOSED HAND SINK BEHIND MAIN BAR NEAR CEVICHE STATION.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED INTERIOR OF KEG COOLER BEHIND MAIN BAR UNCLEAN. CLEAN INTERIOR OF KEG COOLER AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED FLOORS UNCLEAN UNDER AND BEHIND ALL HEAVY EQUIPMENT. MUST PULL ALL HEAVY EQUIPMENT AWAY FROM WALLS AND CLEAN ALL FLOORS IN CORNERS AND ALONG WALLS.. REMOVE ALL STANDING WATER AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED CEILING TILE MISSING IN JUICING FOOD PREP AREA IN BASEMENT. REPLACE AND MAINTAIN
code 35
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: OBSERVED HANDLED ICE SCOOPS NEED TO BE USED BY BARTENDERS AT ALL TIMES. HANDLES NEED TO BE KEPT OUT OF ICE SO THAT ICE IS PRTECTED FROM CONTAMINATION.
code 43

What changed since the previous inspection?

Compared with Pass on April 29, 2016: 5 findings appeared for the first time. 4 findings recurred. 1 previous finding 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.