TAINAYRI'S BODEGA.

Chicago Health Dept

2525 N LARAMIE AVE · BELMONT CRAGIN, CHICAGO

Last inspected 2011.

2 inspections on record since 2011 · Last inspected Oct 2011.

Last inspected Oct 2011. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

OCT 2011

INSPECTION HISTORY

OCT 27

2011

PASS W/ CONDITIONS 5 violations 1 CRITICAL

Critical Food Temperature

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. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE. NOTED CHICKEN SOUP AT 88.2F, COOKED RICE AT 80.8F, COOKED BLACK BEANS AT 94.3F, PORK STEW AT 89.6F, REFRIED BEANS AT 98.9F, CHICKEN AT 86.2F. THE SAID FOOD PRODUCTS ARE STORED ON TOP OF STOVE. INSTRUCTED MANAGER HOT FOODS MUST MAINTAIN HOT HOLDING TEMPERATURE OF 140F OR HIGHER AND COLD HOLDING TEMPERATURE OF 40F OR LESS. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 100.00, TOTAL WEIGHT 20 LBS. CRITICAL CITATION ISSUED 7-38-005 (A)

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO CLEAN AND REPAINT COUNTER SHELVES AT FOOD PREP AREA.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO FIX OR REPLACE BROKEN FLOOR TILES BEHIND FRONT DISPLAY COUNTER.

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTER PROOFED LIGHT BULB ABOVE FOOD PREP AREA.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER 3 COMPARTMENT SINK.------MUST PROVIDE VENTILATION INSIDE WASHROOM.

JAN 5

2011

PASS 6 violations 1 CRITICAL

Minor Sanitation

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. INSTRUCTED TO RE CAULK WORN OUT CAULKING AROUND HAND SINK INSIDE WASHROOM.

Minor Sanitation

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 AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS WITH DRIED FOOD DEBRIS AND GREASE BUILD-UP, COUNTER SHELVES, INTERIOR AND EXTERIOR SURFACES OF MOP SINK.

Minor Sanitation

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. INSTRUCTED TO CLEAN FLOORS ALON THE WALLS AND IN ALL CORNERS THROUGHOUT FOOD PREP AREA AND IN BASEMENT.

Minor Sanitation

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 REMOVE/SCRAPE PEELING PAINT ON CEILING ABOVE FOOD PREP AREA AND PEELING PAINT BY WINDOW SILL IN DINING AREA INCLUDING WALLS INSIDE WASHROOM AND REPAINT.

Minor Plumbing & Waste

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. INSTRUCTED TO FIX LOOSE FAUCET AT EXPOSED HANDSINK.

Critical Pest Activity

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 ALL UNNECESSARY ARTICLES (WOOD,,UNUSED EQUIPMENT, FLOOR TILES ETC.) STORED IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.--------MUST CLEAN AND REMOVE UNUSED ITEMS STORED IN FOOD PREP AREA.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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