FEB 17
2015
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
RESTO PINOY.
EAT. 78/100
3536 W LAWRENCE AVE · LINCOLN SQUARE, CHICAGO
Last inspected February 17, 2015 · passed
5 of 8 inspections passed, with 2 critical violations on file.
THE NUMBERS
INSPECTIONS
8
5 passed · 1 w/ conditions · 2 failed
VIOLATIONS
32
includes 2 critical
RECORDS COVER
4 YEARS
since Dec 2010
INSPECTION HISTORY
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR ALONG WALL BASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
CLUTTER THRU-OUT KITCHEN AND STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, TO PREVENT PEST HARBORAGE, CLEAN AND BETTER MAINTAIN ALL AREAS,
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
OCT 242014PASS W/ CONDITIONS7 violationsDETAILS
OCT 24
2014
PASS W/ CONDITIONS
7 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED OR PREPARED-PORK AT 138.0 F. INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. SERIOUS CITATION ISSUED 7-38-012
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
FOODS INISDE COOLER NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT SILVERWARE TO PREVENT CONTAMINATION BEFORE USE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
EXHAUST HOOD, FILTERS, DEEP FRYER CABINETS, STORAGE SHELVES, PREP COUNTER, SINKS, COOKING EQUIPMENT AND UTENSILS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR ALONG WALLBASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
VENTILATION COVERS IN PREP AREA AND CEILING TILE AROUND VENTS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE DUST.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
ICE SCOOP NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZE HOLDER OR CONTAINER.
FEB 32014PASSED4 violationsDETAILS
FEB 3
2014
PASSED
4 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Exhaust hood, filters, sinks, storage shelves and exterior between cooking equipment not cleaned. Instructed to detail clean and sanitize.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floors behind equipment and along wallbase not cleaned. Instructed to detail clean daily.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Ventilation covers in prep area not cleaned. Instructed to detail clean and remove dust built-up.
JAN 72013PASSED5 violationsDETAILS
JAN 7
2013
PASSED
5 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO SEAL/PAINT RAW/BARE WOOD STORAGE SHELVES AT FRONT SERVING AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
GREASE BUILD-UP AND DUST ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, MICROWAVE OVEN, COOLERS IN THE KITCHEN AND STORAGE SHELVES AT FRONT SERVING AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS, INSIDE FURNACE CLOSET AND REAR STORAGE AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO CLEAN VENT COVERS INSIDE BOTH WASHROOMS, CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT AND REPLACE DAMAGED CEILING PANELS BY WASHROOMS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE THERMOMETERS FOR INSIDE THE COOLERS.
DEC 82011PASSED9 violationsDETAILS
DEC 8
2011
PASSED
9 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAINE.
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
MUST PROVIDE COVERS/LIDS FOR INSIDE GARBAGE CONTAINERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPLACE CUTTING BOARDS.
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, MUST CLEAN/SANITIZE; COOLERS, FREEZER, COOKING EQUIPMENT, MICROWAVE OVEN, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, CABINETS UNDER HAND BOWLS IN WASHROOMS, EXTERIOR OF ICE MACHINE, ALL EQUIPMENT THRU-OUT KITCHEN AND FRONT SERVING AREA.
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. EXCESSIVE GREASE BUILD-UP AND DEBRIS THRU-OUT KITCHEN, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
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 WALLS THRU-OUT KITCHEN, CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, REPLACE DAMAGED CEILING PANELS WHERE NEEDED, AND REPLACE BASEBOARDS AT REAR AREA NEAR EXIT DOOR AT BOTTOM OF WALLS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN, AND MOP SINK TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
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.
show all 8 inspections →
DEC 132010FAILED2 violations2 CRITICALDETAILS
DEC 13
2010
FAILED
2 violations2 CRITICALDETAILS
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.//REAR DOOR NOT RODENT PROOF 1/2" GAP AT BOTTOM OF DOOR REAR & FRONT AREA DOOR BOTTOM 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.//NEED TO INSTALL GRIDE IN FLOOR IN REAR CLOSET AREA DRAIN LINE OF ICE MACHINE./FAUCET UNABLE TO REACH ALL 3COMP. SINK IN 3COMP.SINK IN KITCHEN/LEAKING WATER UNDER 3COMP. SINK IN KITCHEN AREA. MOP SINK IN THE REAR AREA NEEDS TO OPEN GAP FROM FROM THE DRAIN LINE TO PREVENT BACKUP IN THE WATER SYSTEM. NOTE A FOWL SMELL OF SEWAGE IN THE MENS BATHROOM WHEN WATER IS RUNNING FROM THE 3 COMPARTMENT SINK.
DEC 12010FAILED2 violationsDETAILS
DEC 1
2010
FAILED
2 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.//NEED STOPERS FOR 3COMP. SINK IN KITCHEN AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//INSTRUCTED MGMT TO INSTALL MISSING AIR FILTERS UNDER HOOD OVER COOKING RANGE/NEED AIR GAP ON WASTE LINE FROM MOP SINK DRAIN LINE IN CLOSET.
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 →