Davila's Restaurant — El Tepache
Last inspected: May 17, 2011
58
Score
Davila's Restaurant — El Tepache has been inspected three times since 2010. The most recent report on file is from May 17, 2011. When a facility lands in medium risk territory, it usually means a mixed inspection result. No fresh inspection data is available: the latest entry for Davila's Restaurant — El Tepache dates to May 17, 2011.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to 11 violations per visit.
“Food and non-food contact surfaces properly designed” accounts for the largest share of issues, appearing two times across the record.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
3
Inspections
0
Critical latest
0
Major latest
11
Minor latest
Inspection History
May 17, 2011
Routine
11 minor violations.
View 11 violations
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.MUST LABEL DESSERTS(NAME,ADDRESS,PHONE NUMBER,INGREDIENTS),BULK FOOD STORAGE CONTAINERS.
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.MUST STORE KNIFES FROM IN BETWEEN EQUIPMENT.
31
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 REMOVE RUST FROM LID OF 1ST FL. GREASE TRAP AT 3- COMPARTMENT SINK IN REAR AREA,WALK IN COOLER SHELVING UNIT.MUST REPAIR OR REPLACE WORN DOOR GASKET ON FRUIT PREP COOLER,LID ON CHEST FREEZER IN POOR REPAIR,WORN CUTTING BOARD,VANITY DOOR IN POOR REPAIR IN WOMEN'S TOILET ROOM.MUST PROVIDE SNEEZE GUARD AT HOT HOLDING UNIT,SPLASH GUARD IN BETWEEN 3- COMPARTMENT SINK & HAND SINK IN BASEMENT,SINK STOPPERS FOR 3- COMPARTMENT SINKS.
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.MUST CLEAN FILTERS,DEEP FRYER,WALL VENTS.
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 REMOVE WATER FROM BASEMENT FLOOR & KEEP DRY.
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 OR REPLACE DAMAGED WALL BASE IN FRONT PREP AREA,STAINED CEILING TILES LEADING INTO BASEMENT,CEILING IN POOR REPAIR IN MEN'S TOILET ROOM.MUST SEAL OPENINGS IN UPPER WALL IN VESTIBUL & 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.MUST PROVIDE SHATTER PROOF BULBS OR LIGHT SHIELD IN FRUIT 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.MUST REPAIR OR REPLACE BASEMENT PREP AREA HAND SINK IN POOR REPAIR,LEAKY PIPE AT 1ST FL. REAR PREP 3- COMPARTMENT SINK.
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.CHEST FREEZER & FRONT PREP COOLER.
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.MUST REMOVE & ORGANIZE UNUSED EQUIPMENT FROM REAR YARD.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST STORE ICE SCOOP IN CLEAN CONTAINER.
43
58
Aug 11, 2010
License
No violations found.
100
Jun 25, 2010
Routine
7 minor violations.
View 7 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. 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
70
Frequently Asked Questions
When was Davila's Restaurant — El Tepache last inspected?
The most recent health inspection at Davila's Restaurant — El Tepache on file is from May 17, 2011. The public record contains three inspections in total.
What is the most common violation at Davila's Restaurant — El Tepache?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited two times, more than any other issue at Davila's Restaurant — El Tepache.
Has Davila's Restaurant — El Tepache's inspection record improved over time?
No. Recent inspections at Davila's Restaurant — El Tepache have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Davila's Restaurant — El Tepache 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