4 - Caminos
Last inspected: Mar 16, 2011
70
Score
Public records show three inspections at 4 - Caminos stretching back to 2010. The most recent report on file is from Mar 16, 2011. When a facility lands in medium risk territory, it usually means a mixed inspection result. The file hasn't been updated since Mar 16, 2011, so take the current picture with that in mind.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to two violations before.
Restaurants in Chicago average 81, so 4 - Caminos trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Mar 16, 2011
Complaint
7 minor violations.
View 7 violations
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 FOOD STORAGE RACKS INSIDE WALK-IN COOLER IN THE BASEMENT.
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 ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT, AND 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 CLEAN AND MAINTAIN WALLS WITH DRIED FOOD DEBRIS ACCUMULATION NEXT TO EXPOSED HAND SINK IN REAR FOOD PREP AREA.--------MUST REPLACE HEAVY WATER STAINED CEILING TILES ABOVE DINING AREA.
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. LIGHTS MUST BE SHIELDED ABOVE MEAT SLICER IN REAR FOOD PREP 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 PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK. NOTED PLASTIC BAG USED TO HOLD THE WATER.---------MUST REPAIR LEAKY DRAINPIPE UNDER EXPOSED HAND SINK IN FRONT FOOD PREP AREA AND LEAKY DRAINPIPE UNDER MOPSINK IN THE BASEMENT.
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.
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 REMOVE ALL UNNECESSARY ARTICLES STORED IN THE BASEMENT AND IN REAR OUTSIDE AREA (UNUSED COOKING EQUIPMENT) TO PREVENT RODENT AND INSECT HARBORAGE.
41
70
Oct 8, 2010
Reinspection
No violations found.
100
Oct 5, 2010
License
4 minor violations.
View 4 violations
* 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. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISE. INSTRUCTED TO PROVIDE. A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED.
21
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 REPLACE MISSING FLOOR BASEBOARD TILES IN REAR PREP AREA.
34
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. LIGHTS MUST BE SHIELDED ABOVE FOOD PREP TABLE IN REAR PREP 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 REPAIR LEAKY FAUCET NECK AT MOP SINK.
38
82
Frequently Asked Questions
When was 4 - Caminos last inspected?
The most recent health inspection at 4 - Caminos on file is from Mar 16, 2011. The public record contains three inspections in total.
Has 4 - Caminos' inspection record improved over time?
No. Recent inspections at 4 - Caminos have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 4 - Caminos means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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