Restaurant LA Esperanza
Passed most recently but 2 prior failures on record
2016-03-17 Pass Canvass 3 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED 2 POTS NOT ABLE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. INSTRUCTED TO ONLY USE EQUIPMENT THAT WILL BE ABLE TO SUBMERGE IN THE 3 COMPARTMENT SINK AND MAINTAIN. OBSERVED STAINED CUTTING BOARDS WITH DEEP ...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FLOORS UNDER THE 3 COMPARTMENT SINK AND UNDER UNUSED DISH MACHINE ARE IN NEED OF CLEANING ALONG THE WALL AND IN ALL CORNERS TO REMOVE DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED MOP HEADS BEING STORED IN THE MOP SINK. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.
2015-09-03 Pass Complaint Re-Inspection 3 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED FOOD STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED MANAGER THAT FOOD CAN NOT BE STORED IN GROCERY BAGS, MUST USE PROPER FOOD STORAGE BAGS OR CONTAINERS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED WATER STAINED CEILING TILES IN THE CUSTOMER DINING ROOM. INSTRUCTED MANAGER TO REPLACE. OBSERVED DUST AND GREASE BUILD-UP ON HOOD FILTERS OVER THE GRILL. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
OBSERVED DIRTY RAGS STORED ON FOOD COUNTER TOPS. INSTRUCTED MANAGER THAT DIRTY TOWELS MUST BE STORED IN A SANITIZER BUCKET AT ALL TIMES.
2015-07-14 Pass w/ Conditions Complaint CRITICAL 7 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
OBSERVED PREP COOLER 60.2F AND WALK-IN COOLER 53.8F NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER TO REPAIR. COOLERS REMAINED TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATI...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED COLD POTENTIALLY HAZARDOUS FOOD STORED IN PREP AND WALK-IN COOLERS. RAW BEEF 62.6F, CHORIZO 61.2F, PORK 65.1F, EGGS 61.9F, HAM 60.8F, SOUR CREAM 58.6F, SLICED TOMATOES 58.5F STORED IN PREP COOLER. COOKED BEANS 52.6F, COOKED CHICKEN 52.9F, 20...
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
OBSERVED EMPLOYEE WASHING MULTI-USE FOOD EQUIPMENT, POTS, ETC IN 3-COMPARTMENT SINK WITH NO SANITIZER, SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS IN 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-3...
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED MANAGER ON DUTY WHEN COOKED RICE 165.6F AND CHICKEN 163.5F PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE PRESENT AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SERIOUS VIOLATION 7-38-012A CERTIFIED MANAGER ARRIVED...
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED FOOD STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED MANAGER THAT FOOD CAN NOT BE STORED IN GROCERY BAGS, MUST USE PROPER FOOD STORAGE BAGS OR CONTAINERS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED WATER STAINED CEILING TILES IN THE CUSTOMER DINING ROOM. INSTRUCTED MANAGER TO REPLACE. OBSERVED DUST AND GREASE BUILD-UP ON HOOD FILTERS OVER THE GRILL. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
OBSERVED DIRTY RAGS STORED ON FOOD COUNTER TOPS. INSTRUCTED MANAGER THAT DIRTY TOWELS MUST BE STORED IN A SANITIZER BUCKET AT ALL TIMES.
2015-06-23 Pass w/ Conditions Canvass CRITICAL 6 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
OBSERVED REACH IN COOLER IN PREP AREA AT IMPROPER TEMPERATURE, 62.7F. INSTRUCTED MANAGER TO DISCARD FOOD, AND THAT POTENTIALLY HAZARDOUS COLD FOODS MUST BE HELD AT 40 DEGREES F OR BELOW.COOLER TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REI...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE IN REACH IN COOLER IN THE PREP AREA. RAW BEEF 66.2F, CHICKEN 52.7F, GUACOMOLE 58.1F. HAM 59.3F, CHORIZO 59.3F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 20LBS, ITEMS VALUED AT $175. CRIT...
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED FOOD STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED MANAGER THAT FOOD CAN NOT BE STORED IN GROCERY BAGS, MUST USE PROPER FOOD STORAGE BAGS OR CONTAINERS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED WATER STAINED CEILING TILES IN THE CUSTOMER DINING ROOM. INSTRUCTED MANAGER TO REPLACE. OBSERVED DUST AND GREASE BUILD-UP ON HOOD FILTERS OVER THE GRILL. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
OBSERVED DIRTY RAGS STORED ON FOOD COUNTER TOPS. INSTRUCTED MANAGER THAT DIRTY TOWELS MUST BE STORED IN A SANITIZER BUCKET AT ALL TIMES.
FOOD HANDLER REQUIREMENTS MET
OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ONSITE. INFORMED MANAGER ON HOW TO OBTAIN CERTIIFCATIONS AND PROVIDED HER WITH CLASS INFROMATION.
2014-11-19 Pass Canvass 6 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL AND DATE ALL COOKED FOODS IN WALK-IN AND REACH-IN COOLERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH AND MAINTAIN. REPAIR DOOR TO LARGE ICE MACHINE BEHIND BAR AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS AND EXTERIORS OF FRYERS TO REMOVE GREASE OBSERVED,CLEAN EXTERIOR OF STOVE AND GRILL,CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE ALSO INTERIOR SURFACE OF CANOPY ABOVE COOKING EQUIPMENT. CLEAN BOTTOM...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS UNDER ALL COOKING EQUIPMENT TO REMOVE GREASE AND FOOD DEBRIS, CLEAN FLOORS INSIDE OF WALK-IN COOLER AND FREEZER. CLEAN FLOOR UNDER DISHMACHINE. CLEAN ALL FLOOR DRAINS (AT FOUR COMP, ICE MACHINE AND THREE COMP)BAR AND MAINTAIN.CLEAN FLOO...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REMOVE DUST FROM VENTILATION FANS INSIDE TOILET ROOMS AND MAINTAIN. CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE FOOD PREP AREAS AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
STOCK ITEMS STORED IN BASEMENT MUST BE PROPERLY STORED 6" OFF THE FLOOR AND AWAY FROM WALL,EMPLOYEE PERSONAL ITEMS MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVING AT REAR,ALSO OUTSIDE NEAR REAR EXIT DOOR MUST BE PROPERLY MAIN...
2014-06-17 Pass Canvass Re-Inspection 1 ▾
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CORRECTED; CEILING VENTS ARE CLEAN.
2014-06-05 Pass w/ Conditions Canvass CRITICAL 3 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
COLD HOLD UNIT , PREP AREA, NOT MAINTAINING PROPER TEMPERATURE (60F). COLD HOLD UNIT TAGGED . OPERATOR IS TO REPAIR TAGGED COLD HOLD UNIT. CRITICAL VIOLATION # 7-38-005(A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD DO NOT MEETS TEMPERATURE REQUIREMENT DURING STORAGE:47SAUSAGE 47F, HOT DOGS 49F, BACON 49F, HAM 49.7F, STEAK 47F, MARINATED STEAK 47F. OPERATOR DISCARDS AND DENATURES TEMPERATURE ABUSED FOODS.APPROXIMATELY 15 POUNDS ; COST...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CEILING VENTS THUR-OUT PREMISES HAS BUILD UP OF DUST. MUST DETAIL CLEAN.
2013-01-17 Pass Canvass 7 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL AND DATE ALL COOKED FOODS IN WALK-IN AND REACH-IN COOLERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CLEAN ALL SHELVES INSIDE OF REFRIGERATION UNITS AND MAINTAIN. REPAIR DOOR TO LARGE ICE MACHINE BEHIND BAR.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS AND EXTERIORS OF FRYERS TO REMOVE GREASE OBSERVED. CLEAN EXTERIOR OF STOVE AND GRILL. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND FROM LIGHT SHIELDS IN THAT AREA, ALSO INTERIOR SURFACE OF CA...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS UNDER ALL COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES, CLEAN FLOORS INSIDE OF WALK-IN COOLER AND FREEZER. CLEAN FLOOR UNDER DISHMACHINE. CLEAN ALL FLOOR DRAINS (AT FOUR COMP, ICE MACHINE AND THREE COMP) AND MAINTAIN. CLEAN F...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN WALLS BEHIND COOKING EQUIPMENT AND PREP TABLES. REMOVE DUST FROM VENTILATION FANS IN BOTH MEN AND WOMENS WASHROOMS IN MIDDLE OF RESTAURANT. REATTACH FANS TO CEILING WHERE LOOSE. CLEAN CEILING TILES IN DISHWASHING AREA OR REPLACE; TILES DISCO...
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
CLEAN AND PAINT EXTERIOR OF GREASE TRAP IN BASEMENT.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ORGANIZE MOP SINK REMOVE UNNECESSARY ITEMS. RECOMMENDED INSTALLING A MOP RACK FOR PROPER STORAGE OF WET MOP.
2011-12-20 Pass Canvass 3 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN BOTH GRILLS,STOVE AND PREP TABLES HAS FOOD DEBRIS ALL OVER THEM.
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 THE FLOORS IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP. ALSO CLEAN ALL THE FLOOR DRAINS THROUGHOUT PREMISES...
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...
2011-03-01 Pass Canvass 3 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN COOKING EQUIPMENT, HOOD AND FILTERS ABOVE DISH WASHING EQUIPMENT AND STORAGE SHELVES. INSTRUCTED TO CLEAN SAME.
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. THE FLOOR IN THE BASEMENT NOT CLEAN ALONG THE WALLS AND IN THE CORNERS AND UNDER THE HEAVY EQUIPMENT IN THE PREP AREA 1ST FLOOR. INSTRUC...
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 THE WALL BEHIND THE COOKING EQUIPMENT HAS GREASE BUILDUP.
2010-09-17 Pass License Re-Inspection ▾
No violations found.
2010-08-02 Fail License Re-Inspection CRITICAL 4 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
WALK-IN COOLER RUNNING AT 50 DEGREES, WALK-IN FREEZER RUNNING AT 40 DEGREES-MUST HAVE BOTH UNITS SERVICED. WALK-IN FREEZER MIST BE CAPABLE OF MAINTAINING 0 DEGREES OR BELOW /- 2 DEGREES AND WALK-INN COOLER MUST BE 40 DEGREES OR BELOW /- 2 DEGREES. ...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
EGGS-49.1 BEANS-48.9 BEEF-50.1 COOKED CHICKEN-50.1 THAWED SHRIMP-40 BEEF-47.8-INSTRUCTED TO DISCARD ALL POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES-CITATION ISSUED-CRITICAL(40 LB DISCARDED VALUED AT 110.00)
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
SEAL ALL HOLES IN BRICK WALLS IN DINING AREA, ALL WALLS MUST WELL CONSTRUCTED, SMOOTH AND EASILY CLEANABLE. PAINT WALL IN REAR BY WASHROOM. SEAL HOLES IN PAINTED WALLS IN DINING ROOM ALSO. CLEAN WALL ALONG SIDE COOKING EQUIPMENT IN FOOD PREP AREA
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE UNNECESSARY ARTICLES FROM BASEMENT AREA
2010-07-26 Fail License CRITICAL 4 ▾
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
NO PEST CONTROL LOG BOOK OR RECEIPTS OF SERVICE ON PREMISES AT TIME OF INVESTIGATION-CITATION ISSUED-SERIOUS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN HOOD & FILTERS ABOVE COOKING EQUIPMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
SEAL ALL HOLES IN BRICK WALLS IN DINING AREA, ALL WALLS MUST WELL CONSTRUCTED, SMOOTH AND EASILY CLEANABLE. PAINT WALL IN REAR BY WASHROOM. SEAL HOLES IN PAINTED WALLS IN DINING ROOM ALSO. CLEAN WALL ALONG SIDE COOKING EQUIPMENT IN FOOD PREP AREA.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE UNNECESSARY ARTICLES FROM BASEMENT AREA.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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