4 Banderas
Last inspected: Jun 1, 2010
58
Score
4 Banderas has a thin inspection record, with only two visits on file so far. The most recent report on file is from Jun 1, 2010. The medium risk tier sits in the middle: not spotless, but not alarming either. Public records show no inspections at 4 Banderas since Jun 1, 2010, so this file may not reflect current conditions.
Violation counts have held steady across recent visits, averaging around 10 violations each.
The pattern that stands out is “* certified food manager on site”, which has been cited two times.
By comparison, the average Chicago facility scores 81, putting 4 Banderas on the weaker side. The full record sits in fairly typical territory for a working restaurant.
2
Inspections
0
Critical latest
0
Major latest
11
Minor latest
Inspection History
Jun 1, 2010
Complaint
11 minor violations.
View 11 violations
Water source: safe, hot & cold under city pressure
Inspector notes: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO HOT RUNNING WATER THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE. CRITICAL CITATION ISSUED 7-38-030
9
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: 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. FOUND SEWAGE AND WASTE WATER BACKING UP IN THE BASEMENT. INSTRUCTED TO FIX. CRITICAL CITATION ISSUED 7-38-030
10
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD PERSON WHEN POTENTIALLY HAZARDOUS FOOD (EG BEEF, CHICKEN, COOKED RICE, REFRIED BEANS, SANDWICHES ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED CUTTING BOARDS ON TOP OF PREP TABLE IN POOR REPAIR WITH DEEP SEAMS. INSTRUCTED TO REPLACE.----- MUST DEFROST HEAVY ICE BUILD-UP INSIDE REACH-IN FREEZER (IN REAR KITCHEN).
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, EXPOSED HAND SINK, STORAGE CABINETS, PREP SHELVES, STORAGE SHELVES, AND STORAGE RACKS INSIDE WALK-IN COOLER
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT FOOD PREP AREA ESPECIALLY ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOKING EQUIPMENT, UNDER AND AROUND COOLERS AND FREEZERS (NOTED GREASE BUILD-UP AND DRIED FOOD ACCUMULATION) ALSO FLOORS THROUGHOUT BASEMENT
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO REPLACE HEAVY WATER STAINED CEILING TILES ABOVE REAR PREP AREA, REAR STORAGE AREA AND IN LADIES WASHROOM.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: INSTRUCTED TO PROVIDE LIGHT SHIELD ABOVE COOKING AREA
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO FIX LEAKY FAUCET NECK AT 3 COMPARTMENT SINK (WITH SPRAYER).
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: NSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS. ALSO MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD INTERNAL TEMP OF FOOD.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED INSIDE CABINETS NEXT TO DINING, AND IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.
41
58
Mar 22, 2010
Routine
10 minor violations.
View 10 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER. NOTED (RAW) CHICKEN AT 47.9F, (RAW) BEEF AT 46.8F/47.7F, AL PASTOR (PORK) AT 46.9F. INSTRUCTED ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. NOTED PREP COOLER AIR TEMPERATURE OF 41.8F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 4 LBS, TOTAL AMOUNT $25.00. CRITICAL CITATION ISSUED 7-38-005(A)
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (IE BEEF, CHICKEN, COOKED RICE, REFRIED BEANS ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED CUTTING BOARDS ON TOP OF PREP TABLE IN POOR REPAIR WITH DEEP SEAMS. INSTRUCTED TO REPLACE.----- MUST DEFROST HEAVY ICE BUID-UP INSIDE REACH-IN FREEZER (IN REAR KITCHEN).
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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 COOKING EQUIPMENT, COOLERS, EXPOSED HAND SINK, STORAGE CABINETS, PREP SHELVES, STORAGE SHELVES, AND STORAGE RACKS INSIDE WALK-IN COOLER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT FOOD PREP AREA ESPECIALLY ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOKING EQUIPMENT, UNDER AND AROUND COOLERS AND FREEZERS (NOTED GREASE BUILD-UP AND DRIED FOOD ACCUMULATION) ALSO FLOORS THROUGHOUT BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE HEAVY WATER STAINED CEILING TILES ABOVE REAR PREP AREA, REAR STORAGE AREA AND IN LADIES WASHROOM.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELD ABOVE COOKING AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 LEAKY FAUCET NECK AT 3 COMPARTMENT SINK (WITH SPRAYER).
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS. ALSO MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD INTERNAL TEMP OF FOOD.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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 CLEAN AND REMOVE UNNECESSARY ARTICLES STORED INSIDE CABINETS NEXT TO DINING, AND IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.
41
61
Frequently Asked Questions
When was 4 Banderas last inspected?
The most recent health inspection at 4 Banderas on file is from Jun 1, 2010. The public record contains two inspections in total.
What is the most common violation at 4 Banderas?
Across the inspection record, “* certified food manager on site” has been cited two times, more than any other issue at 4 Banderas.
Has 4 Banderas' inspection record improved over time?
Results have been roughly steady. Inspections at 4 Banderas have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at 4 Banderas means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
Nearby Restaurants