Don Beto Grill
Last inspected: Apr 29, 2010
100
Score
Going back to 2010, Don Beto Grill has four inspections in the public record. Don Beto Grill was last inspected on Apr 29, 2010. Low risk indicates the latest report didn't flag anything that would worry the average customer. Public records show no inspections at Don Beto Grill since Apr 29, 2010, so this file may not reflect current conditions.
Recent visits have produced comparable findings, with counts hovering near zero violations per visit.
Among Chicago restaurants, the typical score is 81; Don Beto Grill is comfortably above that bar. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 29, 2010
Routine
No violations found.
100
Mar 6, 2010
Complaint
No violations found.
100
Feb 19, 2010
Reinspection
No violations found.
100
Feb 5, 2010
Routine
13 minor violations.
View 13 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 2-DOOR &2-DRAWER COOLER AT 51.3 F.WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE COLD HOLDING AT 40 OR BELOW.
2
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.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED INSIDE OF COOLER.RICE 63.5 F,BEANS 47.6 F,CHICKEN 70.3 F.PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED. APPX 6 LBS. VALUED $12.
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.NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW.
21
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.OBSERVED 1- COMPARTMENT SINK DRAIN PIPE OVER FLOWING WHEN WATER IS RELEASED FROM SINK.MUST REPAIR AND MAINTAIN.
24
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.
30
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.
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.
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.CEILING IN FURNANCE ROOM IN POOR REPAIR.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.
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.LEAKY PIPE AT MOP 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.
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.FURNANCE ROOM.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair.
42
52
Frequently Asked Questions
When was Don Beto Grill last inspected?
The most recent health inspection at Don Beto Grill on file is from Apr 29, 2010. The public record contains four inspections in total.
Has Don Beto Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Don Beto Grill have averaged around zero violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Don Beto Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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