Caminito Argentinean Grill
Last inspected: Aug 27, 2013
67
Score
Caminito Argentinean Grill has been inspected six times since 2010. The latest inspection on file is from Aug 27, 2013. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. Note that Caminito Argentinean Grill's inspection history hasn't been updated since Aug 27, 2013; current conditions may have shifted from what the file shows.
The trend has not been favorable: recent inspections average around six violations each, up from closer to three violations before.
“Food and non-food contact surfaces properly designed” accounts for the largest share of issues, appearing three times across the record.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Aug 27, 2013
Complaint
8 minor violations.
View 8 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL PREPARED FOODS MUST BE LABELED AND DATED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: TABLE TOP CAN OPENER DIRTY AND RUSTY. MUST CLEAN AFTER EACH USE, REMOVE RUST OR REPLACE.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INTERIOR GARBAGE CANS WITH DIRT, FOOD DEBRIS. MUST CLEAN AND MAINTAIN BEFORE INSTALLING PLASTIC LINERS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR AND EXTERIOR OF ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN. DIRTY DISHES WITH FOOD DEBRIS IN BUS PAN AT DISH AREA LEFT FROM PREVIOUS DAYS SERVICE TWO DAYS EARLIER. MUST CLEAN AND SANITIZE AT DAYS SERVICE TO PREVENT INSECT OR RODENT ATTRACTION.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS IN THE FOLLOWING AREAS WITH DIRT AND DEBRIS. THROUGHOUT BAR, UNDER KITCHEN THREE COMPARTMENT SINK. UNDER AND AROUND GREASE TRAP WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL. ALL ARTICLES STORED IN REAR KITCHEN CLOSET MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CEILING ABOVE KITCHEN THREE COMPARTMENT SINK WITH PEELING PAINT. MUST REPAIR/REMOVE PAINT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE STOPPERS/PLUGS FOR ALL THREE COMPARTMENTS OF THE THREE COMPARTMENT SINK. BROKEN VENTILATION IN MENS WASHROOM. MUST REPAIR.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF MACHINE.
43
67
May 1, 2012
License
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED GROCERY BAGS USED TO STORE FROZEN SAUSAGE. MUST STORE MEATS IN FOOD GRADE STORAGE BAGS.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT.
35
90
Jun 22, 2011
Routine
8 minor violations.
View 8 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. THREE COMPARTMENT SINK NOZZLE TOO SHORT. DOES NOT REACH ALL THREE COMPARTMENTS TO PROPERLY WASH, RINSE AND SANITIZE. NO OTHER MEANS TO ADEQUATELY WASH ON PREMISES. MANAGEMENT PURCHASED AND INSTALLED A NEW NOZZLE THAT REACHES ALL THREE COMPARTMENTS DURING INSPECTION.
8
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED EMPANADAS IN BOX FREEZERS MUST BE LABELED AND DATED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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. EXPOSED TABLEWARES MUST BE COVERED OR WRAPPED.
31
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. ALL CHEMICALS AND OTHER STORED ITEMS IN REAR KITCHEN CLOSET MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.
34
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. LEAK ON NOZZLES OF BOTH MENS AND LADIES WASHROOM HOT WATER HANDLES. MUST REPAIR.
38
Linen: clean and soiled properly stored
Inspector notes: Soiled and clean linens, coats, and aprons shall be properly stored. DIRTY LINENS MUST NOT BE STORED IN OPEN CONTAINER ON OUTSIDE PATIO.
39
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. MUST PROVIDE METAL STEM.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: UNUSED OVEN IN REAR OF KITCHEN MUST BE REMOVED FROM PREMISES.
41
67
Oct 19, 2010
Reinspection
No violations found.
100
Oct 14, 2010
License
10 minor violations.
View 10 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. MUST PROVIDE EITHER CHLORINE OR QUATERNARY SANITIZER WITH PROPER TEST STRIPS.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. SOAP AND PAPER TOWELS AT BAR EXPOSED HAND SINK.
12
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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 KITCHEN EXIT DOOR WITH OPEN 1/4 INCH GAPS ON BOTTOM AND SIDE OF DOOR SEAL. MUST MAKE TIGHT FITTING ON ALL SIDES. ALSO SIDE DOOR TO UPSTAIRS APARTMENTS AND BUILDINGS EXIT DOOR MUST HAVE TIGHT FITTING SEAL ON BOTTOM.
18
* 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 CERTIFICATES ON SITE.
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. MISSING GROUT BETWEEN TILES AT BAR EXPOSED HAND SINK. MUST PROVIDE SPLASH GUARD ON KITCHEN EXPOSED HAND SINK NEXT TO COOKS LINE.
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. COOKS LINE HOOD MUST CLEAN.
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. MUST PROVIDE FLOOR DRAIN COVER UNDER BAR THREE COMPARTMENT SINK. FLOOR UNDER COOKS LINE MUST CLEAN.
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. WALL BEHIND COOKS LINE MUST CLEAN. HOLE IN BASEBOARD WALL BEHIND ICE MACHINE, MUST SEAL.
35
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. INTERIOR AND EXTERIOR GREASE TRAP, MUST CLEAN.
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. PROVIDE FOR FREEZER.
40
61
Sep 27, 2010
License
No violations found.
100
Frequently Asked Questions
When was Caminito Argentinean Grill last inspected?
The most recent health inspection at Caminito Argentinean Grill on file is from Aug 27, 2013. The public record contains six inspections in total.
What is the most common violation at Caminito Argentinean Grill?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Caminito Argentinean Grill.
Has Caminito Argentinean Grill's inspection record improved over time?
No. Recent inspections at Caminito Argentinean Grill have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Caminito Argentinean Grill 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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