MAR 9
2011
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
BURRITO GRANDE PEREZ, INC..
YOUR CALL. 75/100
5108 S ARCHER AVE · BRIGHTON PARK, CHICAGO
Last inspected March 9, 2011 · passed
2 of 3 inspections passed, 1 failed. 2 critical violations across the record.
THE NUMBERS
INSPECTIONS
3
2 passed · 1 failed
VIOLATIONS
11
includes 2 critical
RECORDS COVER
7 MONTHS
since Aug 2010
INSPECTION HISTORY
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE ALL MISSING STAINED CEILING TILES THRU-OUT.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
LIGHTSHIELDS AND ENDCAPS MISSING ON LIGHTS IN PREP AREA. PROVIDE SAME.
AUG 92010FAILED9 violations2 CRITICALDETAILS
AUG 9
2010
FAILED
9 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER AT 53.4 F. WITH FOOD STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE COLD HOLDING AT 40 OR BELOW.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURE OF COOKED FOODS STORED IN 2- DOOR PREP COOLER PORK 51.6 F,CHICKEN 50.5 F. PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX. 3.5 LBS. $15
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.OBSERVED 3- COMPARTMENT SINK NOT MAINTAINED .OBSERVED A HOLE IN UNDERSIDE OF FAR RIGHT COMPARTMENT OF SINK WHERE WATER IS DRAINING FROM SINK ONTO FLOOR.MUST WELD SINK,MAINTAIN & REPAIR.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE COOKED FOODS IN COOLER.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM LID OF GREASE TRAP AT REAR 3- COMPARTMENT SINK,PREP TABLE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN MICROWAVE,FILTERS AT HOOD,WHEEL BASES OF EQUIPMENT,LIGHT SHIELDS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR ALONG WALL BASES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AROUND PIPES.MUST REPAIR OR REPLACE DOOR SWEEP ON FRONT DOOR.MUST CLEAN WALLS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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.PROBE & REFRIGERATOR.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →