JUN 26
2012
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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VALLEJO @ ESTRADA CORP.
YOUR CALL. 62/100
7021 N CLARK ST · ROGERS PARK, CHICAGO
Last inspected June 26, 2012 · passed with conditions
2 of 5 inspections passed, 2 failed, 1 passed with conditions. 3 critical violations across the record.
THE NUMBERS
INSPECTIONS
5
2 passed · 1 w/ conditions · 2 failed
VIOLATIONS
11
includes 3 critical
RECORDS COVER
2 YEARS
since Jun 2010
INSPECTION HISTORY
SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
SOURCE SOUND CONDITION. FOUND 100 EACH BLUE POINT FRESH OYSTERS STORED INSIDE THE REFRIGERATOR WITHOUT SHELLFISH TAG. PRODUCTS DISCARDED AND DENATURED. INSTRUCTED TO KEEP TAG WITH PRODUCTS UNTIL IS FINISHED, THAN SAVE SHELLFISH TAG FOR 90 DAYS. CRITICAL VIOLATION:7-38-005(B2)
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS TO STORE FOOD
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR LEAKING WATER PIPE UNDER THE THREE COMPARTMENT SINK(MIDDLE COMPARTMENT).
NOV 72011PASSED2 violations1 CRITICALDETAILS
NOV 7
2011
PASSED
2 violations1 CRITICALDETAILS
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 RESURFACE CUTTING BOARD ON TOP OF CHEF PREP COOLER IN KITCHEN WITH DEEP CUTTS AND STAINS.
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. MUST REMOVE CLUTTER OUTSIDE REAR EXIT DOOR FOR PREVENTION OF RODENT HABORAGE, MAINTAIN LITTER FREE.
JUN 212010FAILED6 violations1 CRITICALDETAILS
JUN 21
2010
FAILED
6 violations1 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//ALL COOLERS AIR TEMP MUST BE AT 40F OR BELOW
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.//MUST INVERT ALL POTS, PANS & PLATES IN STORAGE AREA
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 INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & 3 COMP. SINK IN PREP AREA/REPLACE GASKET ON COOLER IN FRONT OF GRILL
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.//INSIDE BOTTOM OF DEEP FRYER
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.//MUST INSTALL SELF CLOSEING DOOR ON RESTROOM
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.//MUST INSTAILL EXPOSE HAND BOWL IN FRONT PREP AREA/VENTILATION IN RESTROOM TO PULL AIR OUT/MUST REMOVE THREADS OFF FAUCET ON MOP SINK IN REAR
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 →