Davila's Restaurant
Last inspected: Jun 25, 2010
70
Score
Davila's Restaurant, located at 3614-3616 W 26th St in Chicago, IL, had a moderate risk inspection on June 25, 2010. This inspection resulted in a score of 70 and noted seven minor violations. Among the violations observed were issues related to the sanitizing rinse for equipment and utensils, as well as the design and maintenance of food and non-food contact surfaces.
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Inspections
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Critical latest
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Major latest
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Minor latest
Inspection History
Jun 25, 2010
Routine
7 minor violations.
70
Violations — Jun 25, 2010 Inspection
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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; FOUND 30LBS. OF COOKED BEANS AT 64.7F IN LARGE CONTAINER, INSIDE WALK IN COOLER, COOK STATED BEANS CKD YESTERDAY. ALSO FOUND SMALL CONTAINER 2LBS. OF CKD. BEEF NEAR GRILL AT 47.2F, AND 3LBS. OF CKD. PORK AT 55.4F. MUST KEEP COLD FOODS AT 40F OR BELOW. FOOD DISCARDED BY OWNER. V=$100.OO. INADEQUATE FOOD PROTECTION. CITATION ISSUED, 7-38-005[A]CRITICAL.
3
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. OBSERVED DISH WASHER, WASHING AND RINSING MULTI USE UTENSILS IN BASEMENT 3PART SINK, BUT NOT SANITIZING. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK WITH 100PPM CHLORINE. CITATION ISSUED 7-38-030 CRITICAL.
8
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. MUST PROVIDE DIPPING WELL FOR ICE CREAM CHEST FREEZER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, ALL COOKING EQUIPMENT IN BOTH COOKING AREAS, EXTERIOR OF ICE MACHINE, BOTTOM PANELS OF PREP TABLES, SHELVES, MOP SINK, WALK IN COOLER SHELVES, AND EXTERIOR OF DRIED FOOD STORAGE CONTAINERS.
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 CLEAN FLOORS, UNDER, BEHIND, EQUIPMENT AT CORNERS AND ALONG WALLS, THRU-OUT PREMISES.
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. MUST REPAIR NORTH WALL NEAR PREP REACH IN COOLER FRONT PREP AREA, AND CLEAN CEILING AND WALLS THRU-OUT BASEMENT PREP AREA.
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. MUST REPAIR 3PART SINK FAUCET AT 1ST FLOOR REAR DISH WASHING AREA, AND PIPES UNDER BASEMENT 3PART SINK.
38
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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