JUN 7
2018
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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GET OFF THE COUCH CATERING: DIA DE LOS TAMALES.
EAT. 86/100
939 W 18TH ST · PILSEN, CHICAGO
Last inspected June 7, 2018 · passed
10 of 15 inspections passed, with 7 critical violations on file.
THE NUMBERS
INSPECTIONS
15
10 passed · 4 w/ conditions · 1 failed
VIOLATIONS
38
includes 7 critical
RECORDS COVER
5 YEARS
since Apr 2013
INSPECTION HISTORY
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
PROERLY STORE DISPENSING UTENSILS(CLEANED/SANITIZED) AFTER USE TO PREVENT CONTAMINATION FROM PLACING ON CONTACT SURFACES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR ALONG WALLBASE AT REAR PREP AREA OF DEBRIS. RE-ATTACH OR REPLACE LOOSE DAMAGED COVING AT REAR PREP/DISH ROOM AREA WHERE NEEDED.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
OBSERVED SEVERAL WASH CLOTHS LAYING ON TABLES, MUST PROPERLY STORE IN SANITIZING SOLUTON WHEN NOT IN USE.
FEB 162018PASSED2 violationsDETAILS
FEB 16
2018
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN EXTERIOR OF BULK CONTAINERS AT REAR PREP AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR AT REAR PREP AREA OF FOOD DEBRIS AND IN OUTSIDE WALK-IN FREEZER UNDER SHELVES.
NOV 72017PASS W/ CONDITIONS1 violationDETAILS
NOV 7
2017
PASS W/ CONDITIONS
1 violationDETAILS
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
OBSERVED FOOD NOT PROTECTED. OBSERVED PASTRIES STORED WITHOUT PROTECTION IN FRONT OF THE REGISTER IN THE CUSTOMER SERVICE AREA. OBSERVED SNEEZE GUARDS NOT ADEQUATE FOR HOT HOLDING AND COLD HOLDING FOOD PREP AREA. INSTRUCTED TO INSTALL ADEQUATE SNEEZE GUARDS AT LEAST 60" FROM THE GROUND AND MAINTAIN. MANAGER REMOVED OPEN PASTRIES DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005(A)
show all 15 inspections →
NOV 32017PASS W/ CONDITIONS1 violation1 CRITICALDETAILS
NOV 3
2017
PASS W/ CONDITIONS
1 violation1 CRITICALDETAILS
WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
OBSERVED THE WASH TEMPERATURE OF THE LOW TEMPERATURE DISHMACHINE AT 100-112F. MANAGEMENT INSTRUCTED TO REPAIR DISHMACHINE AND MAINTAIN A WASH TEMPERATURE OF AT LEAST 120F. CRITICAL VIOLATION 7-38-030.
OCT 312017FAILED4 violationsDETAILS
OCT 31
2017
FAILED
4 violationsDETAILS
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
OBSERVED FOOD NOT PROTECTED. OBSERVED PASTRIES STORED WITHOUT PROTECTION IN FRONT OF THE REGISTER IN THE CUSTOMER SERVICE AREA. OBSERVED SNEEZE GUARDS NOT ADEQUATE FOR HOT HOLDING AND COLD HOLDING FOOD PREP AREA. INSTRUCTED TO INSTALL ADEQUATE SNEEZE GUARDS AT LEAST 60" FROM THE GROUND AND MAINTAIN. MANAGER REMOVED OPEN PASTRIES DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005(A)
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
OBSERVED HEALTH INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. INSTRUCTED TO DISPLAY INSPECTION REPORT SUMMARY AT ALL TIMES AND MAINTAIN. SERIOUS VIOLATION 7-42-010(B)
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED NO HOT OR COLD RUNNING WATER TO THE ICE CREAM MACHINE. INSTRUCTED TO PROVIDE.
FOOD HANDLER REQUIREMENTS MET
OBSERVED NO FOOD HANDLER'S CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE.
DEC 62016PASS W/ CONDITIONS7 violations2 CRITICALDETAILS
DEC 6
2016
PASS W/ CONDITIONS
7 violations2 CRITICALDETAILS
WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
OBSERVED HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK 84F DURING INSPECTION. HOT WATER WAS AT 100.0F AT THE END OF INSPECTION DUE TO FACILITY NOT RUNNING HOT WATER FOR 20 MINUTES. INSTRUCTED TO MAINTAIN HOT WATER AT THE 3 COMPARTMENT SINK AT 110F AT ALL TIMES FACILITY IS OPEN AND OPERATING. MANAGER CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-030.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
OBSERVED DISH MACHINE NOT SANITIZING PROPERLY AND READING 0PPM WHEN DISH MACHINE WAS OPERATED 3 TIMES. MANAGER CORRECTED DURING INSPECTION AND SANITIZER WAS AT 100PPM BY THE END OF INSPECTION. INSTRUCTED TO TEST DISH MACHINE DAILY IN ORDER TO ENSURE PROPER SANITATION. CRITICAL VIOLATION 7-38-030.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED A BROWNISH SUBSTANCE ON THE ICE MACHINE PANEL. INSTRUCTED TO CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED ACCUMULATED FOOD DEBRIS UNDER THE DISH MACHINE. OBSERVED MINOR FOOD DEBRIS IN THE WALK IN COOLER. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED WALLS BEHIND THE DISH MACHINE WITH ACCUMULATED FOOD DEBRIS. OBSERVED ACCUMULATED DUST ON THE FAN LOCATED IN THE WASHROOM. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED CLUTTER IN THE UTILITY ROOM. INSTRUCTED TO ORGANIZE AND MAINTAIN.
FOOD HANDLER REQUIREMENTS MET
OBSERVED EMPLOYEES WITHOUT FOOD HANDLER'S CERTIFICATES. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
JUL 102015PASS W/ CONDITIONS9 violations4 CRITICALDETAILS
JUL 10
2015
PASS W/ CONDITIONS
9 violations4 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED CHILI DISPLAYED FOR SERVICE ON STEAM TABLE AT IMPROPER TEMPERATURE 118.4F. INSTRUCTED MANAGER TO DISCARD. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
OBSERVED EMPLOYEES WIPING HANDS ON DIRTY APRONS, CLEANING PREP TABLES, AND PREPARING TAMALES WITHOUT WASHING HANDS BETWEEN TASKS. INSTRUCTED MANAGER TO MONITOR EMPLOYEE HAND WASHING. HANDS MUST BE WASHING BETWEEN TASKS, BEFORE AND AFTER CHANGING GLOVES. CRITICAL VIOLATION 7-38-010A
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
OBSERVED EMPLOYEE WASHING MULTI-USE UTENSILS AND EQUIPMENT WITH NO SANITIZER IN LOW TEMPERATURE DISH MACHINE. LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING, CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN 100PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS IN 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
FRONT EXPOSED HAND SINK NOT ACCESSIBLE. OBSERVED SANITIZER BUCKET AND KNIFE STORED INSIDE EXPOSED SINK. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINK. EXPOSED SINK IS FOR HAND WASHING ONLY. CRITICAL VIOLATION 7-38-030
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REMOVE CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE MISSING CEILING TILES IN SOUTHWEST CORNER OF REAR PREP AREA. REMOVE MOLD AND STAINS ON WALLS ABOVE 3-COMPARTMENT SINK AND NEAR DISH MACHINE. CLEAN ALL CEILING VENTS AND LIGHT SHIELDS IN REAR PREP AREA(DUST BUILDUP).
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR LEAKING FAUCET ON SCRAPE SINK NEAR DISH MACHINE AND REAR EXPOSED SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ORGANIZE STORAGE AREA NEAR OFFICE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
APR 172015PASSED3 violationsDETAILS
APR 17
2015
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR PANEL OF ICE MACHINE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ORGANIZE STORAGE AREA NEAR OFFICE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLER CERTIFICATES AVAILABLE. FOOD HANDLER CERTIFICATES MUST BE PROVIDED.
OCT 242014PASSED3 violationsDETAILS
OCT 24
2014
PASSED
3 violationsDETAILS
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REMOVE FOOD DEBRIS SPLASHED ON WALLS IN KITCHEN AREAS AND SEAL OPENING ON SOUTH WALL MUST BE SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ELEVATE STORED ARTICLES ON KITCHEN FLOORS AT LEAST 6" OFF FLOOR AND WALL FOR EASIER CLEANING AND MOP SINK MUST BE ACCESSIBLE AT ALL TIMES FOR LIQUID WASTE DISPOSAL AND MAINTAIN.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOOD HANDLERS AT FRONT FOOD SERVICE AREA WITH NO HAIR RESTRAINTS.INSTRUCTED TO PROVIDE,MAINTAIN WHEN WORKING AROUND OPEN FOODS.
MAR 112014PASSED3 violationsDETAILS
MAR 11
2014
PASSED
3 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
MULTI USE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY (EX. HANDLE UP).
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
RAW WOOD STORAGE UNIT ON SITE. INSTD TO SEAL/PAINT RAW WOOD SURFACE TO BE A SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PROVIDE SPLASHGUARD INBETWEEN PREP SINK AND EXPOSED HANDSINK.
APR 122013PASSED2 violationsDETAILS
APR 12
2013
PASSED
2 violationsDETAILS
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
SEAL HOLES AROUND ALL PIPES LEADING INTO THE CEILING. (METER ROOM NEXT TO OFFICE, REAR KITCHEN ABOVE FUSE BOX).
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INSTALL A BACKFLOW DEVICE AT UTILITY SINK IN CLOSET.
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 →