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Restaurant Vizcaya

May 4, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings3

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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: Adequate and convenient hand washing facilities shall be provided for all employees. NO SANITARY HAND DRYING DEVICE/PAPER TOWELS AT EXPOSED SINK OR WASHROOM HAND BOWL. MUST PROVIDE PAPER TOWELS AT ALL TIMES. EMPLOYEE WENT TO BUY PAPER TOWELS. CITATION ISSUED 7-38-030 CRITICAL.
code 12Priority
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. FACILITY NOT MAINTAINING PROPER TEMPERATURE, PREP REACH IN COOLER AT 54.9F, INADEQUATE FOOD PROTECTION. MUST KEEP COOLER AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT, WHEN REPAIRED FAX LETTER REQUESTING TAG REMOVAL. CITATION ISSUED 7-38-005[A] CRITICAL.
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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE COOLER, 11 LBS. OF CKD. BEEF 61.8F, 2 LBS. CKD. POTATOES 56.8, 3 LBS. SAUSAGES 50.8F, 1 LB. CKD. PORK 51.2F, 2 LBS. CUT TOMATOES 56.4F, 1 LB. HAM 50.2F, 1 LB. CHEESE 54.6F; INADEQUATE FOOD PROTECTION. FOOD DISCARDED. V=$150.00. COLD FOOD MUST BE AT 40F OR BELOW. CITATION ISSUED 7-38-005[A] 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. DRIED FOOD STORAGE CONTAINERS MUST BE LABELED.
code 30
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, FREEZERS, GRILL, AND CABINET UNDER WASHROOM BOWL.
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 CLEAN FLOORS AT CORNERS, AND ALONG WALLS THRU-OUT KITCHEN.
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 CEILING PANELS THRU-OUT PREMISES.
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 MOP SINK FAUCET.
code 38

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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.