✓!

Nuevo Leon Restaurant

March 31, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings2

← Back to the current restaurant page

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND WASHING SINK NOT ACCESSIBLE FOR HAND WASHING; OBSERVED MULTI-USE UTENSILS IN SINK AND A STOVE BLOCKING HAND SINK. INSTRUCTED TO REMOVE UTENSILS AND STOVE FOR PROPER HAND WASHING. CITIATION ISSUED 7-38-030 CRITICAL.
code 11Priority
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 LARGE CONTAINER WITH COOKED BEANS AT 48.7F AND ANOTHER LARGE CONTAINER WITH COOKED BEEF AT 51.2. MANAGER STATED, FOOD WAS COOKED YESTERDAY. MUST KEEP COLD FOODS AT 40F OR BELOW. ADVISED TO BREAK DOWN FOOD INTO SMALLER STORAGE CONTAINER. 35LBS.=$150.00. FOODS DISCARDED BY MANAGER. CITIATION ISSUED 7-38-005A, CRITICAL.
code 3Priority
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 WALK IN COOLER.
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 IN KITCHEN.
code 31
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. MUST REPLACE DOOR HANDLES ON PREP REACH IN COOLER, AND REPLACE BROKEN GLASS DOOR FOR 2 DOORS COOLER IN KITCHEN. MUST PROVIDE SPLASH GUARD FOR 3PART SINK FROM JUICE BAR AREA.
code 32
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, CHEST FREEZERS, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE AND COOKING EQUIPMENT.
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. MUST REPLACE MISSING AND BROKEN FLOOR TILES THRU-OUT DISH WASHING AREA, AND CLEAN FLOORS THRU-OUT PREMISES.
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 REPLACE DAMAGED AND MISSING CEILING PANELS THRU-OUT PREMISES, REPAIR WALLS AT DISH WASHING ROOM AND SEAL OPENINGS WHERE NEEDED AT DISH WASHING ROOM AND STORAGE ROOM.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR PIPES UNDER KTCHEN'S 3PART SINK AND SEAL GREASE TRAPS UNDER 3PART SINK AND DISH MACHINE.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: EXCESSIVE CLUTTER IN STORAGE ROOM, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
code 41
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. CLEANING TOWELS MUST BE PROPERLY STORED.
code 43

Browse this restaurant's inspections

More restaurants in South Lawndale

See every restaurant in South Lawndale →

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.