Dos Picantes Mexican Restaurant
Last inspected: Sep 19, 2011
90
Score
Dos Picantes Mexican Restaurant appears in inspection records four times, starting in 2010. The latest inspection on file is from Sep 19, 2011. A low risk tier reflects an inspection that turned up minimal issues. Public records show no inspections at Dos Picantes Mexican Restaurant since Sep 19, 2011, so this file may not reflect current conditions.
Things are looking better lately, with recent visits averaging around two violations compared to roughly six violations earlier on.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 19, 2011
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKET ON PREP REACH IN COOLER DOOR.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES, SEAL OPENINGS ON WALLS AND CEILING IN BASEMENT, AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN KITCHEN.
35
90
Sep 12, 2011
Routine
11 minor violations.
View 11 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 PREP REACH IN COOLER AT IMPROPER TEMPERATURE OF 51.5F. INADEQUATE FOOD PROTECTION. INSTRUCTED OWNER, COOLER MUST BE KEPT AT 40F OR BELOW. MUST REPAIR COOLER, HELD FOR INSPECTION TAG PLACED ON COOLER, WHEN REPAIRED FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
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 PONTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 7LBS. COOKED BEEF AT 52.5F, 3LBS. CHICKEN 52.9F, 2LBS. SAUSAGE 48.9F, 1LBS CKD. PORK 49.6F, 2LBS CHEESE 51.9F, AND 2LBS SLICE TOMATOES 48.9F. INADEQUATE FOOD PROTECTION. COLD FOODS MUST BE KEPT AT 40F OR BELOW. FOOD ITEMS DISCARDED, V=$140. CRITICAL CITATION ISSUED 7-38-005(A).
3
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. OBSERVED EVIDENCE OF RAT ACTIVITY ON FLOOR, ALONG WALLS IN BASEMENT, OVER 70 RAT DROPPINGS NOTED. ALSO FRONT DOOR NOT RODENT PROOFED, GAP UNDER DOOR. MUST CLEAN/SANITIZE THRU-OUT BASEMENT, SEAL BOTTOM AREA OF FRONT DOOR AND OPENINGS THRU-OUT BASEMENT TO PREVENT PEST ENTRY. ADVICED TO CALL PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED, 7-38-020.
18
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 REPLACE BROKEN GASKET ON PREP REACH IN COOLER DOOR.
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, CHEST FREEZERS IN BASEMENT, MOP SINK, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, STORAGE SHELVES, AND EXTERIOR OF ICE MACHINE.
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. EXCESSIVE GREASE BUILD-UP UNDER COOKING EQUIPMENT AND DEBRIS THRU-OUT PREMISES; MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, INCLUDING THRU-OUT 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. MUST REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES, SEAL OPENINGS ON WALLS AND CEILING IN BASEMENT, AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN KITCHEN.
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 REPLACE MISSING LIGHT SHIELDS ABOVE PREP TABLES IN PREP AREA AND PROVIDE ADEQUATE LIGHTING IN BASEMENT.
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 PROVIDE ADEQUATE HOT WATER PRESSURE FOR EXPOSED HAND SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: EXCESSIVE CLUTTER THRU-OUT PREMISES, INCLUDING BASEMENT; MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: CLEANING TOWELS MUST BE PROPERLY STORED.
43
58
Nov 22, 2010
Reinspection
No violations found.
100
Nov 17, 2010
License
9 minor violations.
View 9 violations
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 WAST WATER BACKING UP INTO 1ST & 3RD SINK WHEN RELISE FROM MIDDLE SINK
24
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 INVERT ALL PLATES IN PREP AREA.
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 IN INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & 3COMP SINK IN PREP AREA./REPAINT BOTTOM OF GRILL TABLE IN KITCHEN AREA.
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.//INTERIOR OF DEEP FIRER.
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 REPAIR FLOOR BEHIND FRONT COUNTER IN COURNER TILE.
34
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.//MUST REPLACE LIGHT IN RESTROOM IN REAR/REPLACE LIGHT COVER ON LIGHT IN RESTROOM.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.//MUST HAVE SELF CLOSEING DOOR ON RESTROOMS 1 & 2.
37
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 HAVE THERMOMETERS IN ALL COOLERS ON PREMISES.
40
No smoking regulations
Inspector notes: Smoking shall be prohibited in all public places except in designated smoking areas.//MUST HAVE NO SMOKING SIGNS POSTED ON SITE
70
64
Frequently Asked Questions
When was Dos Picantes Mexican Restaurant last inspected?
The most recent health inspection at Dos Picantes Mexican Restaurant on file is from Sep 19, 2011. The public record contains four inspections in total.
What is the most common violation at Dos Picantes Mexican Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Dos Picantes Mexican Restaurant.
Has Dos Picantes Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Dos Picantes Mexican Restaurant have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Dos Picantes Mexican Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants