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Mixteco Mexican Grill
December 14, 2017 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings4
- critical findings1
Failed findings
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water/temperature at the sink offcriticalOfficial wording: Water Source: Safe, Hot & Cold Under City PressureInspector note: OBSERVED NO HOT WATER IN FACILITY AT TIME OF INSPECTION. NOTED HOT WATER AT ALL SINKS TO BE 68-70 DEGREES F. INSTRUCTED THAT FACILITY MUST PROVIDE HOT WATER FOR HANDWASHING (MINIMUM 85 DEGREES F) AND WAREWASHING (MINIMUM 110 DEGREES F) AT ALL TIMES. BY END OF INSPECTION, HOT WATER HEATER RECHARGED AND PROVIDED HOT WATER OF 110 DEGREES F. CRITICAL VIOLATION: 7-38-030
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MUST NOT STORE FOOD PACKAGING SUPPLIES UNDERNEATH EXPOSED SEWER LINES IN BASEMENT DRY STORAGE. MUST PROVIDE SHIELD ON EXPOSED LINES OR RELOCATE FOOD ITEMS SO THEY ARE NOT DIRECTLY UNDER THE LINES.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: MUST CLEAN DUST FROM FAN COVERS IN WALK IN COOLER. MUST CLEAN FOOD RESIDUE FROM EXTERIOR OF OVEN MITTS.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: MUST CLEAN FOOD SPLATTERS FROM CEILING IN BASEMENT PREP AREA.
What changed since the previous inspection?
Compared with Pass on April 27, 2017: 3 findings appeared for the first time. 1 finding 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.