Pepe'S Mexican Food
Passed most recently but 4 prior failures on record
2016-03-17 Pass Canvass Re-Inspection 3 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE COOKING EQUIPMENT AND THE VENTILATION HOOD,REFRIGERATION UNITS, THE SLICER AND PREP TABLES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS UNDER SINKS AND COOKING EQUIPMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN WALLS UNDER SINKS AND BEHIND THE COOKING EQUIPMENT.
2016-03-15 Fail Canvass Re-Inspection CRITICAL 4 ▾
PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
CONTINUED NON-COMPLIANCE. PREVIOUS SERIOUS VIOLATION FROM REPORT # 1632700 ON 03/04/2016 NOT CORRECTED. (24)DISH WASHING FACILITIES IN POOR REPAIR. NOTED WASTE WATER BACKING UP AT THE THREE COMPARTMENT SINK. NOTED WASTE WATER BACKING UP FROM THE MI...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE COOKING EQUIPMENT AND THE VENTILATION HOOD,REFRIGERATION UNITS, THE SLICER AND PREP TABLES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS UNDER SINKS AND COOKING EQUIPMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN WALLS UNDER SINKS AND BEHIND THE COOKING EQUIPMENT.
2016-03-04 Fail Canvass 4 ▾
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
DISH WASHING FACILITIES IN POOR REPAIR. NOTED WASTE WATER BACKING UP AT THE THREE COMPARTMENT SINK. NOTED WASTE WATER HEAVILY BACKING UP FROM THE MIDDLE COMPARTMENT INTO THE THIRD COMPARTMENT WHEN WATER DRAINED FROM THE SINK BASIN. MUST REPAIR. S...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE COOKING EQUIPMENT AND THE VENTILATION HOOD,REFRIGERATION UNITS, THE SLICER AND PREP TABLES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS UNDER SINKS AND COOKING EQUIPMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN WALLS UNDER SINKS AND BEHIND THE COOKING EQUIPMENT.
2015-06-15 Pass Canvass Re-Inspection 6 ▾
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Inspector Comments: MUST INVERT PLATES ON OVERHEAD SHELVING UNIT.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Inspector Comments: MUST REPAIR OR REPLACE EXTERIOR TRIM ON WALK IN COOLER AND FREEZER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM MEAT SLICER,FRYERS,GRILL TABLE,PREP TABLE,SODA & ICE DISPENSER,WALK IN COOLER SHELVING UNITS,WHEELBASES,PIPES OF EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Inspector Comments: MUST CLEAN FLOOR UNDER,AROUND,ALONG WALLBASES AND FLOOR DRAINS THROUGHOUT PREMISES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Inspector Comments: MUST CLEAN FILTERS AT HOOD,LIGHT SHIELDS,CEILING TILES & VENTS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Inspector Comments: MUST REMOVE CLUTTER FROM LOWER SHELVES AT FRONT SERVICE COUNTER.
2015-06-05 Fail Canvass 7 ▾
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
OBSERVED NO CHEMICAL TEST KIT FOR SANITIZING AT THE 3- COMPARTMENT SINK.MANAGER WAS PREVIOUSLY TOLD TO PROVIDE TEST KIT.MUST PROVIDE AND MAINTAIN.(SERIOUS 7-38-030)
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
MUST INVERT PLATES ON OVERHEAD SHELVING UNIT.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPAIR OR REPLACE EXTERIOR TRIM ON WALK IN COOLER AND FREEZER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN GREASE AND FOOD DEBRI FROM MEAT SLICER,FRYERS,GRILL TABLE,PREP TABLE,SODA & ICE DISPENSER,WALK IN COOLER SHELVING UNITS,WHEELBASES,PIPES OF EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN FLOOR UNDER,AROUND,ALONG WALLBASES AND FLOOR DRAINS THROUGHOUT PREMISES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN FILTERS AT HOOD,LIGHT SHIELDS,CEILING TILES & VENTS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE CLUTTER FROM LOWER SHELVES AT FRONT SERVICE COUNTER.
2014-10-31 Pass Canvass 3 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CAN OPENER BLADE AND SLEEVE ON REAR PREP TABLE VERY RUSTY; CLEAN OR REPLACE BOTH.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN AND MAINTAIN THE FOLLOWING: MEAT SLICER ON REAR PREP TABLE, EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED THE NECK OF ONE FAUCET AT THE THREE COMP SINK LEAKING; REPAIR LEAKING FAUCET NECK.
2014-03-27 Pass w/ Conditions Canvass 5 ▾
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
UPPER AND LOWER INTERIOR OF ICE MACHINE NEEDS CLEANING. OBSERVED A MOLD LIKE SUBSTANCE ON UPPER AND LOWER INTERIORS; MUST CLEAN AND MAINTAIN. ICE MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME. SERIOUS VIOLATION 7-38-005A.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT (STEAMTABLE, FRYERS, GRILL), INTERIOR SURFACES OF REFRIGERATION UNITS, INTERIOR BOTTOM OF FRYERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN AND MAINTAIN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN CEILING AND WALL VENTS TO REMOVE DUST OBSERVED. CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
THERMOMETER NEEDED FOR FRONT PREP COOLER AT END OF PREP COUNTER, A WORKING THERMOMETER IS NEEDED FOR THE OTHER PREP COOLER AT FRONT PREP COUNTER; PROVIDE THERMOMETERS FOR BOTH UNITS.
2013-01-14 Pass Canvass 4 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REMOVE RUST FROM CAN OPENER OR REPLACE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE INTERIOR OF THE FRYERS AND REMOVE FOOD DEBRIS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
2012-03-08 Pass w/ Conditions Canvass CRITICAL 5 ▾
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
POOR HYGIENIC PRACTICES OBSERVED FOOD HANDLER WIPING PREP TABLE WITH SOILED TOWEL AND PREPARING FOOD WITHOUT WASHING HANDS. HANDS MUST BE WASHED BETWEEN TASKS, BEFORE AND AFTER CHANGING GLOVES. OBSERVED SHREDDED LETTUCE AND PLASTIC CUP INSIDE FRONT E...
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
STORE CLEAN POTS, PANS, CONTAINERS OFF FLOOR.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, GRILL, FRYERS, PREP TABLES.
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.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
STORE WASH CLOTHS IN SANITIZING SOLUTION.
2011-03-04 Pass Complaint 5 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
DEFROST LARGE ICE UNIT FREEZER WITH ICE BUILDUP. PROVIDE SPLASH GUARD AT HAND WASH SINK AND DRAIN BOARD AT THREE COMPARTMENT SINK.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN AND SANITIZE THE FOLLOWING: COMPRESSOR AT PREP COOLER, UNDER AROUND THREE COMPARTMENT SINK, STORAGE RACKS, INTERIOR OF ICE MACHINE, AND CUTTING BOARDS.
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. DETAIL CLEAN AND SANITZE FLOORS THROUGHOUT PREMISES TO REMOVE BLACK STAINS AND FOOD DEBRIS. REGROUT SOME FLOOR SECTIONS BY ICE MACHINE. ADJ...
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. CLEAN WALLS AND CEILING TO REMOVE DUST BUILDUP AT REAR. CLEAN DISCOLORED, STAINED CEILING PANELS AT PREP AREAS. CAULK AROUND WASH BOWL IN TOILET ROOM.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PROVIDE DIPPER WELL WITH COLD RUNNING WATER FOR HAND DIPPED ICE CREAM AND OR REMOVE ICE CREAM FROM PREMISES.
2010-10-22 Pass Tag Removal 3 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN FRYERS AND OTHER COOKING EQUIPMENT AND THE HOOD OVER COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN SHELVING RACKS AND PREP TABLES AND REMOVE FOOD DEBRIS AND GREASE BUILD UP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS UNDERNEATH PREP TABLES,ICE MACHINES,STORAGE RACKS,SINKS,UNDER COOKING EQUIPMENT AND THROUHOUT AND REMOVE FOOD DEBRIS AND GREASE BUILD UP.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE MISSING WALLS TILES OVER WALK IN COOLER. MUST ALSO DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT AND STORAGE RACKS.
2010-10-05 Pass w/ Conditions Canvass Re-Inspection CRITICAL 5 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REFRIGERATED FOOD STORAGE AT IMPROPER TEMPERATURES. FOUND PREP COOLER PREVIOUSLY HELD TAGGED FOR IN...
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. FOUND POTENTIALLY HAZAZRDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 8 LBS OF BEEF,GUACAMOLE,AND CHEESE AT IMPROPER TEMPERATURES RANGING BETWEEN 47-55 DEGREES F. MUST MAI...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN FRYERS AND OTHER COOKING EQUIPMENT AND THE HOOD OVER COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN SHELVING RACKS AND PREP TABLES AND REMOVE FOOD DEBRIS AND GREASE BUILD UP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS UNDERNEATH PREP TABLES,ICE MACHINES,STORAGE RACKS,SINKS,UNDER COOKING EQUIPMENT AND THROUHOUT AND REMOVE FOOD DEBRIS AND GREASE BUILD UP.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE MISSING WALLS TILES OVER WALK IN COOLER. MUST ALSO DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT AND STORAGE RACKS.
2010-09-22 Fail Canvass CRITICAL 6 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 47-48 DEGREES F. MUST REPAIR OR ADJUST COOLER ...
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. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 12.5 LBS OF CHEESE,SOUR CREAM,SLICED TOMATOES,PORK TAMALES AND GUACAMOLE AT IMPROPER TEMPERATURES RANGI...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FO...
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 DETAIL CLEAN FRYERS AND OTHER COOKING EQUIPMENT AND THE HOOD OVER COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN SH...
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 DETAIL CLEAN FLOORS UNDERNEATH PREP TABLES,ICE MACHINES,STORAGE RACKS,SINKS,UNDER COOKING EQUIPMENT AND THROUHOUT AND REMOVE FOOD DE...
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 REPLACE MISSING WALLS TILES OVER WALK IN COOLER. MUST ALSO DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT AND STORAGE RACKS.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.