El Fandango
Last inspected: Oct 7, 2010
90
Score
Public records show three inspections at El Fandango stretching back to 2010. On Oct 7, 2010, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately. El Fandango's record stops at Oct 7, 2010, more than two years back, so current conditions may differ.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
Across the inspection history, “food in original container, properly labeled” is the issue that surfaces most often, recorded two times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. The full picture is one of consistent compliance.
3
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 7, 2010
Reinspection
2 minor violations.
View 2 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. Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Inspector Comments: 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.
31
90
Sep 29, 2010
Routine
6 minor violations.
View 6 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. OBSERVED FOOD HANDLER NOT SANITIZING MULTI-USE UTENSILS, ONLY WASHING AND RINSING, 0 PPM IN WATER. INSTRUCTED PROPER SET UP OF 3PART SINK FOR WASHING, RINSING AND SANITIZING WITH 100 PPM CHLORINE. CITATION ISSUED 7-38-030 CRITICAL.
8
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #63248, DATED 2-3-2010. VIOLATIONS 32,33,34,35,41. 32-MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS. 33-MUST CLEAN-SANITIZE; COOKING EQUIPMENT, FREEZERS AND COOLERS. 34-MUST CLEAN FLOORS THRU-OUT BASEMENT AND 2ND FLOOR BAR AREA. 35-MUST REPAIR BASEMENT CEILING, AND CLEAN FILTERS AND HOODS ABOVE COOKING EQUIPMENT. 41-MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, MOVE ARTICLES AWAY FROM WALLS OFF FLOORS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. CITATION ISSUED 7-42-090 SERIOUS.
29
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 PREP FOODS INSIDE STORAGE COOLERS.
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.
31
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN FLOOR DRAINS THRU-OUT.
34
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. FOOD HANDLER MUST WEAT HAIR RESTRAINT.
42
74
Feb 3, 2010
Routine
7 minor violations.
View 7 violations
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 GASKETS ON PREP REACH IN COOLER DOORS.
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; COOKING EQUIPMENT, FREEZERS, AND 1ST FLOOR MOP SINK.
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 FLOOR THRU-OUT BASEMENT, AND 2ND FLOOR BAR AREA.
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 WEST WALL AT DINING AREA AND BASEMENT CEILING, AND CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT.
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. 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 PROVIDE ADEQUATE LIGHTING THRU-OUT 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 REPAIR 3PART IN FAUCET IN BASEMENT, AND 2ND FLOOR EXPOSED SINK PIPES.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, INCLUDING BASEMENT, MOVE ARTICLES AWAY FROM WALLS OFF FLOORS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
41
70
Frequently Asked Questions
When was El Fandango last inspected?
The most recent health inspection at El Fandango on file is from Oct 7, 2010. The public record contains three inspections in total.
What is the most common violation at El Fandango?
Across the inspection record, “food in original container, properly labeled” has been cited two times, more than any other issue at El Fandango.
Has El Fandango's inspection record improved over time?
Yes. Recent inspections at El Fandango 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 El Fandango 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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