JUN 12
2015
PASSED
0 violationsSANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
MOJO BAR AND GRILL.
BEAT. 39/100
2958 W IRVING PARK RD · NORTH CENTER, CHICAGO
Last inspected June 12, 2015 · passed
Failed 2 of 8 inspections. 3 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
8
3 passed · 3 w/ conditions · 2 failed
VIOLATIONS
38
includes 3 critical
RECORDS COVER
4 YEARS
since Aug 2010
INSPECTION HISTORY
JUN 112015FAILED3 violations1 CRITICALDETAILS
JUN 11
2015
FAILED
3 violations1 CRITICALDETAILS
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
AT THIS TIME OF INSPECTION;FOUND NO HOT RUNNING WATER IN MULTIPLE SINKS THROUGHOUT THE FOOD ESTABLISHMENT.MUST PROVIDE AND MAINTAIN AT ALL TIMES AS REQUIRED..CRITICAL VIOLATION 7-38-030.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. AT THIS TIME OF INSPECTION,WE CONTINUE TO OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).
FOOD HANDLER REQUIREMENTS MET
FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AND MAINTAIN.
JUN 92015FAILED9 violations1 CRITICALDETAILS
JUN 9
2015
FAILED
9 violations1 CRITICALDETAILS
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
FOUND NO HOT RUNNING WATER IN MULTIPLE SINKS THROUGHOUT THE FOOD ESTABLISHMENT.INSTRUCTED TO PROVIDE AND MAINTAIN HOT RUNNING WATER AND MAINTAIN CONSTANT HOT WATER.WATER TEMPERATURE 70.2F AT THIS TIME.CRITICAL VIOLATION 7-38-030.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (HAMBURGERS,SANDWICHES,QUESADILLAS, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
ALL MULTI-USE UTENSILS,SAUCE PANS MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.(HANDLES-UP).
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE FOLLOWING NOT CLEAN HOOD/FILTERS ABOVE HOT COOKING EQUIPMENTS,TOPS/SIDES OF COOKING EQUIPMENTS,DEEP FRYERS,PREP TABLE CUTTING BOARDS,BAR COOLERS,BAR GUNS AND HOUSINGS ATTACHED,KITCHEN SHELVINGS ETC.INSTRUCTED TO CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS ALONG WALLS AND IN ALL CORNERS IN NEED FOR A DETAIL CLEANING AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS IN KITCHEN AREA AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO REPAIR OR REMOVE UNUSED DISHMACHINE FOUND AT THE REAR NEXT TO KITCHEN 3 COMPARTMENT SINK AND MAINTAIN.
FOOD HANDLER REQUIREMENTS MET
FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AND MAINTAIN.
JUL 302014PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
JUL 30
2014
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
NO SOAP OR PAPER TOWELS AT EXPOSED HAND SINKS IN KITCHEN PREP, BAR AREA, AND DISH WASHING AREAS, NO SOAP OR PAPER TOWELS DISPENSER, MUST HAVE INSTALLED AND PROVIDE AT ALL TIMES, CRITICAL CITATION ISSUED: 7-38-030
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, NO CITY CERTIFICATE POSTED OR AVAILABLE AT THIS TIME, INSTRUCTED THAT A CERTIFIED FOOD MANAGER WITH A CITY CERTIFICATE, OR PROOF OF ENROLLMENT MUST BE ON DUTY AT ALL TIMES, FOODS ARE COOKED AND SERVED, SERIOUS CITATION ISSUED, 7-38-012
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK,
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REPAIR OR REMOVED UNUSED EQUIPMENT IN KITCHEN AREA,
JUN 112013PASSED4 violationsDETAILS
JUN 11
2013
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CAULKING AROUND THE EXPOSED HAND SINK IN THE PREP/KITCHEN AREA,WORN OUT. INSTRUCTED TO RE CAULK AND MAINTAIN. INSTRUCTED TO INSTALL A SPLASHED AROUND THE EXPOSED HAND SINK IN THE PREP/KITCHEN AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR OF THE DOOR OF THE DEEP FRYER AND ONE OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
STAINED CEILING TILES AND DAMAGED CEILING TILES ON THE HALLWAY GOING TO THE WASHROOMS. INSTRUCTED TO REPLACE. FILTER AND HOOD AND LIGHT SHIELD ON THE HOOD, WITH HEAVY GREASE BUILD-UP. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. DAMAGED WALLS ON THE LEFT SIDE OF THE STOVE. INSTRUCTED TO REPAIR AND MAINTAIN.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
NO SELF CLOSING DEVICE ON THE DOORS OF THE TWO WASHROOMS. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
show all 8 inspections →
SEP 132011PASS W/ CONDITIONS8 violationsDETAILS
SEP 13
2011
PASS W/ CONDITIONS
8 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER WITH A CITY CERTIFICATE MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED, 7-38-012.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Inspector Comments: 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.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON 3 REACH IN COOLER DOORS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOKING EQUIPMENT AND EXTERIOR OF ICE MACHINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER EQUIPMENT AND AT CORNERS AND ALONG WALLS IN KITCHEN, BAR AND DISH WASHING AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Inspector Comments: 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 LEAKING PIPES UNDER 3PART SINK AT DISH WASHING AREA AND SEAL RUSTY GREASE TRAP UNDER SAME 3PART SINK.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Inspector Comments: 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.
AUG 242011PASS W/ CONDITIONS8 violationsDETAILS
AUG 24
2011
PASS W/ CONDITIONS
8 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, NO CITY CERTIFICATE. INSTRUCTED A CERTIFIED FOOD MANAGER WITH A CITY CERTIFICATE MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED, 7-38-012.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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.
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 REPLACE BROKEN GASKETS ON 3 REACH IN COOLER DOORS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOKING EQUIPMENT AND EXTERIOR OF ICE MACHINE.
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 FLOORS, UNDER EQUIPMENT AND AT CORNERS AND ALONG WALLS IN KITCHEN, BAR AND DISH WASHING AREA.
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 CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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 LEAKING PIPES UNDER 3PART SINK AT DISH WASHING AREA AND SEAL RUSTY GREASE TRAP UNDER SAME 3PART SINK.
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.
AUG 32010PASSED2 violationsDETAILS
AUG 3
2010
PASSED
2 violationsDETAILS
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.OBSERVED THE FOLLOWING NOT CLEAN STOVE TOP, INTERIOR FRYER DOOR, INSTRUCTED TO CLEAN.
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.OBSERVED STANDING WATER IN REAR PREP AREA, INSTRUCTED TO DRY MOP TO REMOVE STANDING WATER.
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 →