Restaurante Buen Sabor

May 6, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings8
critical findings1

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.//FAUCET UNABLE TO REACH THE 1ST & 3RD SINK ON THE 3COMP. SINK IN KITCHEN AREA
code 8Priority
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.//INVERT ALL POTS,PANS,PLATES
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 STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA/NEED LIDS FOR ALL GARBAGE CANS ON SITE/REMOVE RUST FROM INSIDE STOVE
code 32
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 REPAIR HOLES IN CEILING THROUGHOUT PREMISES(REAR STORAGE AREA,PREP AREA,DINNING AREA/INSTALL BASE BOAREDS ALONE THE WALLS IN (KITCHEN AREA ,REAR STORAGE/REPAIR THE HOLE AROUND CEILING FAN IN RESTROOM
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST INSTALL LIGHT SHIELDS ON ALL LIGHTS OVER FOOD PREP AREA
code 36
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.//NEED SELF-CLOSING DOOR ON RESTROOM
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST IN STALL FILTERS UNDER HOOD OVER COOKING RANGE
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//MUST REMOVE ALLUNNECESSARY ARTICLES OFF PREMISES
code 41

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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.