AUG 11
2014
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
PEREJIL RESTAURANT, INC..
YOUR CALL. 72/100
3835 W FULLERTON AVE · LOGAN SQUARE, CHICAGO
Last inspected August 11, 2014 · passed with conditions
1 of 3 inspections passed, 2 passed with conditions. 1 critical violation across the record.
THE NUMBERS
INSPECTIONS
3
1 passed · 2 w/ conditions
VIOLATIONS
18
includes 1 critical
RECORDS COVER
1 YEAR
since Oct 2012
INSPECTION HISTORY
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
FOUND NO HOT WATER AT BASEMENT EXPOSED HANDSINK. OPERATOR HAD SHUT OFF VALVE TO SINK TO PREVENT LEAKING. OPERATOR RESTORED HOT WATER DURING INSPECTION. INSTRUCTED FACILITY THAT HOT AND COLD WATER, UNDER CITY PRESSURE, MUST ALWAYS BE MAINTAINED AT HANDSINKS. CRITICAL CITATION ISSUED 7-38-030.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
INSTRUCTED FACILITY TO LABEL ALL BULK FOODS AND TO MAINTAIN.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND TORN GASKETS ON REACH IN COOLER IN KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOUND SLIGHT DIRT BUILDUP ON UPPER, INTERIOR PORTION OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND EXPOSED CONCRETE ON BASEMENT FLOOR. INSTRUCTED TO SEAL ALL EXPOSED CONCRETE AND TO MAINTAIN SO FLOOR IS SMOOTH AND EASILY CLEANABLE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
INSTRUCTED FACILITY TO SHIELD LIGHTS IN BASEMENT (NEAR 2 COMPARTMENT SINK) AND KITCHEN (ABOVE 3 COMPARTMENT SINK) AND TO MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
INSTRUCTED FACILITY TO OBTAIN AND MAINTAIN ADDITIONAL THERMOMETERS TO ENSURE ALL REFRIGERATION UNITS HAVE THERMOMETERS.
JAN 182013PASS W/ CONDITIONS7 violationsDETAILS
JAN 18
2013
PASS W/ CONDITIONS
7 violationsDETAILS
* 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 (BEANS,RICE 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
CLEAN SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MULTI-USE UTENSILS/KNIFES MUST BE STORED IN A SANITARY MANNER NOT IN BETWEEN THE FOOD PREP COOLER AND FOOD PREP TABLE AND CUTTING BOARDS WITH DEEP CUTS MUST BE REPLACED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE KITCHEN COOKING EQUIPMENTS STOVES,GRILL,FAN COVERS AND SHELVINGS IN THE WALK-IN-COOLER REQUIRE A DETAIL CLEANING.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS IN THE BASEMENT FOOD PREP AREA MUST BE SMOOTH,EASILY CLEANABLE AND SEAL OPENINGS ON EAST SIDE OF THE WALK-IN-COOLER SAME AREA.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
UNUSED KITCHEN EQUIPMENTS MUST BE REMOVED FROM THE BASEMENT FOOD PREP AREA AND PROPERLY STORE ITEMS 6" OFF FLOOR FOR EASIER CLEANING.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS WHEN WORKING AROUND OPEN FOODS.
OCT 222012PASSED4 violationsDETAILS
OCT 22
2012
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPAINT RAW WOOD CHIPPING SHELVES INSIDE WALK-IN COOLER IN BASEMENT AREA
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, CUTTING BOARDS AND VENTS ABOVE COOKING
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
LIGHT SHIELD NEEDED ON LIGHT IN BASEMENT PREP AREA
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE CLUTTER IN BASEMENT AREA CLEAN, AND BETTER ORGANIZE
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 →