Pepe's Mexican Food

September 22, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 47-48 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
code 2Priority
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. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 12.5 LBS OF CHEESE,SOUR CREAM,SLICED TOMATOES,PORK TAMALES AND GUACAMOLE AT IMPROPER TEMPERATURES RANGING BETWEEN 47-58 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND EVIDENCE OF INSECTS ON SITE. FOUND 2 LIVE SMALL FLIES IN FRONT PREP AREA AND APPROXIMATELY 8-10 LIVE SMALL FLIES IN REAR AROUND MOP SINK AND WALK IN COOLER. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.
code 18
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. MUST DETAIL CLEAN FRYERS AND OTHER COOKING EQUIPMENT AND THE HOOD OVER COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN SHELVING RACKS AND PREP TABLES AND REMOVE FOOD DEBRIS AND GREASE BUILD UP.
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 DETAIL CLEAN FLOORS UNDERNEATH PREP TABLES,ICE MACHINES,STORAGE RACKS,SINKS,UNDER COOKING EQUIPMENT AND THROUHOUT AND REMOVE FOOD DEBRIS AND GREASE BUILD UP.
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 MISSING WALLS TILES OVER WALK IN COOLER. MUST ALSO DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT AND STORAGE RACKS.
code 35

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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.