AUG 27
2013
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
RESTAURANT BUEN GUSTO.
BEAT. 37/100
1636 W HOWARD ST · ROGERS PARK, CHICAGO
Last inspected August 27, 2013 · passed
Failed 4 of 8 inspections. 5 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
8
3 passed · 1 w/ conditions · 4 failed
VIOLATIONS
32
includes 5 critical
RECORDS COVER
2 YEARS
since Oct 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REMOVE CLEAN UTENSILS FROM ABOVE THE THREE COMPARTMENT SINKS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
GREASY UTENSILS STORED ABOVE THE THREE COMPARTMENT SINKS MUST BE CLEANED AND SANITIZE, AND PROPERLY STORED AWAY FROM POSSIBLE CONTAMINATION.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO VENTILATION PROVIDED AT STAFF WASHROOM INSTRUCTED TO PROVIDE
AUG 152013FAILED7 violations3 CRITICALDETAILS
AUG 15
2013
FAILED
7 violations3 CRITICALDETAILS
PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 1-18-2012, REPORT #519344 #21- NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED, COOKED AND SERVED.(REFRIED BEANS,RICE,CHICKEN TAMALES ETC.).INSTRUCTED EMPLOYEE TO ENROLL TO SANITATION CLASS,AND KEPT LETTER OF REGISTRATION ON PREMISES. SERIOUS VIOLATION:7-38-012(a) H000076649-16 STILL TODAY NO CERTIFIED FOOD HANDLER ON PREMISE WHEN POTENTIALLY HAZARDOUS FOOD ARE BEING HANDLED. CERTIFIED FOOD HANDLER REPORTED ON PREMISES AT 3:15PM AFTER EMPLOYEE CALLED HIM.INSTRUCTED TO ENROLL ADDITIONAL EMPLOYEE TO SANITATION CLASS CRITICAL VIOLATION:7-42-090
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
MICE DROPPINGS (OVER TWENTY)ON PREMISES REAR STORAGE /PREP AREA:ALONG THE EAST WALL BEHIND THE PREP TABLE, AND SOUTH WEST CORNER OF THE PREMISES.OUTER OPENING NOT PROTECTED: FRONT DOOR NOT RODENT / INSECT PROOFED,A GAP OF 1/2" TO 1"AT BOTTOM OF SAID DOOR.INSTRUCTED TO REMOVE DROPPINGS,CLEAN AND SANITIZE AREA AND RODENT/INSECT PROOF FRONT DOOR. SERIOUS VIOLATION:7-38-020
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED: A LAYER OF SOLID GREASE ON TOP THE CONTAINER LID,INSTRUCTED TO CLEAN CONTAINER AND MAINTAIN TO MINIMIZE INSECT/RODENT ACTIVITIES. SERIOUS VIOLATION:7-38-020
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
VIOLATION UP GRADED TO A CRITICAL VIOLATION #14,CDI
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REMOVE CLEAN UTENSILS FROM ABOVE THE THREE COMPARTMENT SINKS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
GREASY UTENSILS STORED ABOVE THE THREE COMPARTMENT SINKS MUST BE CLEANED AND SANITIZE, AND PROPERLY STORED AWAY FROM POSSIBLE CONTAMINATION.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO VENTILATION PROVIDED AT STAFF WASHROOM INSTRUCTED TO PROVIDE
JAN 182012PASS W/ CONDITIONS4 violationsDETAILS
JAN 18
2012
PASS W/ CONDITIONS
4 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 HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED, COOKED AND SERVED.(REFRIED BEANS,RICE,CHICKEN TAMALES ETC.).INSTRUCTED EMPLOYEE TO ENROLL TO SANITATION CLASS,AND KEPT LETTER OF REGISTRATION ON PREMISES. SERIOUS VIOLATION:7-38-012(a) H000076649-16
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. REPAIR BROKEN SCREEN AT SCREEN REAR DOOR OR REMOVE IT.
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.CLEAN INTERIOR OF DEEP FRYER, BUILD-UP GREASE.CLEAN UNDER THE PREP COUNTER,DEBRIS BUILD-UP
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. SWEEP FLOOR THROUGHOUT THE PREMISES,INCLUDING UNDER THE SHELVES IN REAR STORAGE AREA.
AUG 222011PASSED8 violationsDETAILS
AUG 22
2011
PASSED
8 violationsDETAILS
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 BADLY WORNEN OUT CUTTING BOARDS ON SHELF,AND RESURFACE THE ONE ON TOP OF CHEF PREP COOLER WITH STAINS AND CUTS.
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. INSTRUCTED TO CLEAN STAINS ON EXPOSE HAND WASH SINK,AND ON TOILET BOWL ,BASE TOP AND LID COVER, ALSO DRY FOOD CONTAINER STORAGE LID.
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. CLEAN DEBRIS ON FLOORS IN REAR STORAGE BY HOT WATER TANK AREA, AND BEHIND COOKING EQUIPMENTS UNDER HOOD.
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. INSTRUCTED TO REPAIR PEELING ON WINDOW BASE WALL ,AND DAMAGED CAULKING ON MOP SINK WALL.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST REPAIR DISLOCATED SELF CLOSING DEVICE ON RESTROOM DOOR.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPAIR SLOW DRAINING ON EXPOSE HAND WASH SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE OR REPAIR AND CLEAN UNUSED DEEPFRYER AT REAR STORAGE AND CLEAN GREASE DRIPPED FROM IT.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. OBSERVEDOWNER'S WIFE HANDLING FOODS WITHOUT HAIR RESTRAINT,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE HANDLING FOOD,AT ALL TIMES.
show all 8 inspections →
NOV 242010FAILED3 violationsDETAILS
NOV 24
2010
FAILED
3 violationsDETAILS
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION #428232 DATED 10.28.10.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION #428232 DATED 10.28.10.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION #428232 DATED 10.28.10.
NOV 152010FAILED7 violations2 CRITICALDETAILS
NOV 15
2010
FAILED
7 violations2 CRITICALDETAILS
SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. REPAIR 3 COMPARTMENT SINK. WHEN 1 COMPARTMENT IS DRAINING, WATER IS BACKING UP IN NEXT 2 COMPARTMENTS.
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. SEAL GAP ABOVE REAR DOOR.
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. REPAIR FLOOR OF 3 DOOR COOLER AND DAMAGED INTERIOR OF CHEST FREEZER IN FRONT SERVICE 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. REPAIR AND SEAL BASEBOARD LEFT OF HOODVENT AND UNDER HAND SINK IN PREP AREA. SEAL ALL GAPS IN WALLS AND CEILINGS THROUGHOUT PREMISES.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INADEQUATE LIGHTING ABOVE PREP AREA. PROVIDE SHIELDING LIGHTING FOR SAME. PROVIDE LIGHT SHIELD FOR REAR STORAGE AREA.
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. MOVE STOVE UNDER HOODVENT TO ENSURE PROPER VENTILATION. NO BACKFLOW PREVENTION DEVICE ON MOP SINK. INSTALL DEVICE OR REMOVE THREADS TO PREVENT HOSE USE. REPAIR DAMAGED INTERIOR OF THE HAND SINK IN PREP AREA. PROVIDE A SMOOTH, NON-POROUS, CLEANABLE SURFACE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE LEAVES AND PAPER ETC FROM OUTSIDE REAR DOOR AND MAINTAIN.
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 →