El Mezcal
Last inspected: Jan 19, 2012
100
Score
Inspectors have visited El Mezcal eight times, with records going back to 2010. The latest inspection on file is from Jan 19, 2012. Diners can read the low risk label as a sign that recent inspections have gone well. El Mezcal's record stops at Jan 19, 2012, more than two years back, so current conditions may differ.
The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly three violations earlier in the record.
Looking across the full record, “food and non-food contact equipment utensils clean” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 19, 2012
Consultation
No violations found.
100
Oct 28, 2011
Complaint
No violations found.
100
Sep 20, 2011
Reinspection
No violations found.
100
Sep 14, 2011
Suspected Food Poisoning
5 minor violations.
View 5 violations
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FOUND SEWER WASTE WATER ON THE FLOOR IN THE BASEMENT BY THE DRAIN PIPE.WATER IS OVER FLOWING FROM THE FLOOR DRAIN INSTRUCTED TO CALL A PLUMBER TO COME HERE TO TAKE CARE OF THIS PROBLEM. MUST CLEAN AND SANITIZED AFFECTED AREAS.CRITICAL CITATION GIVEN 7-38-030
10
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. CLEAN FILTERS AND COOKING EQUIPMENT THICK WITH GREASE BUILD-UP.
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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. CLEAN AND SANITIZE THE FLOOR IN THE BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Use dustless cleaning methods. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS ON IT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NO DRAIN STOPPERS AT 3-COMPARTMENT SINK. MJST PROVIDE.
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78
Apr 6, 2011
Routine
3 minor violations.
View 3 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. THE LARGE CONTAINERS HOLDING THE FLOUR, DRIED PEPPERS ECT. NOT LABELED. INSTRUCTED TO LABEL SAME.
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. CLEAN THE FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP AND DEFROST AND CLEAN THE REACHIN FREEZERS PREP AREA HAS ICE BUILDUP.
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. CLEAN THE FLOORS IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS DUST AND DIRT ON THEM.
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86
Apr 23, 2010
Reinspection
No violations found.
100
Apr 16, 2010
Reinspection
4 minor violations.
View 4 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. INSTRUCTED TO PROVIDE ADEQUATE NUMBER OF COMMERCIAL REFRIGERATION UNITS TO SUPPORT MENU. CRITICAL 7-38-005(A) NO CITATION ISSUED. BUSINESS NOT OPEN AT THIS TIME. INADEQUATE REFRIGERATION.
2
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. INSTRUCTED TO PAINT RUSTED CHEST FREEZER INTERIOR AND DEFROST CHEST FREEZERS. INSTRUCTED TO REPAIR INTERIOR LID AT CHEST FREEZER ON 1ST. FLOOR WITH EXPOSED INSULATION.
32
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. CLEAN FLOOR THROUGH OUT BASEMENT AND REMOCE STANDING WATER.
34
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. INSTRUCTED TO REMOVE UNUSED ITEMS FROM BASEMENT, CLEAN YARD NEXT TO REAR EXIT DOOR/REMOVE LARGE AREA OF STANDING WATER,AND REMOVE LARGE POTS THAT ARE UNABLE TO FIT INSIDE THREE COMPARTMENT SINK.
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82
Mar 19, 2010
License
8 minor violations.
View 8 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. AT LICENSE RE INSPECTION ALL COOLERS MUST BE CONNECTED AND HAVE AIR TEMPS OF 40 DEGREES OR BELOW AND ALL FREEZERS MUST BE 0 DEGREES OR BELOW-NO CITATION ISSUED.
2
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. APPROXIMATELY MICE DROPPINGS NOTED SCATTERED ALONG THE BASES OF THE WALLS BEHIND REFRIGERATION UNITS & FREEZERS-MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, REPAIR BOTH REAR(2) & FRONT EXIT DOORS MAKING THEM ALL TIGHT-FITTING TO PREVENT RODENT ENTRY-NO CITATION ISSUED
18
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dish washing 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. ATTACH A METAL DRAINBOARD TO THE 3 COMPARTMENT SINK. MUST MAKE SURE NO UNAPPROVED SUBSTANCE WAS USED TO SEAL SECTIONS OF 3 COMPARTMENT SINK, ONLY WELDING IS ALLOWED. NEED TO REPLACE METAL SPRAYER WITH A FAUCET THAT EXTENDS INTO ALL 3 SECTIONS OF 3 COMP SINK-NO CITATION ISSUED
24
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. DEFROST DEEP FREEZER WITH EXCCESSIVE ICE BUILD-UP IN IT AND ANY OTHER UNCLEAN SURFACES.
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. REPAIR & REPLACE CURRENT FLOOR SURFACE INSIDE & RIGHT OUTSIDE OF WASHROOM IN DINING AREA(WOMEN'S). SEAL/MAKE LEVEL ALL FLOORING IN DINING ROOM AREA AND RE-PAINT SECTIONS OF SAME WHERE PAINT HAS WORE AWAY. DETAIL CLEAN ALL FLOORS THROUGHOUT UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT(INCLUDING ALL COOLERS & FREEZERS) ALONG ALL WALL BASES AND IN CORNERS. CLEAN FLOOR IN 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. REMOVE ALL CHIPPING PAINT FROM WALLS & BASEBOARDS, SMOOTH AREAS & RE-PAINT SAME. REMOVE TRACES OF PAINT FROM WALLS IN WASHROOM
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDERNEATH THE EXHAUST HOOD IN FOOD PREP AREA. PLACE A BARRIER AT MOP SINK IN REAR TO PREVENT CONTAMINATION OF EQUIPMENT AT 3 COMPARTMENT
38
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. ELIMINATE CLUTTERED AREAS IN BASEMENT.
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Frequently Asked Questions
When was El Mezcal last inspected?
The most recent health inspection at El Mezcal on file is from Jan 19, 2012. The public record contains eight inspections in total.
What is the most common violation at El Mezcal?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited three times, more than any other issue at El Mezcal.
Has El Mezcal's inspection record improved over time?
Yes. Recent inspections at El Mezcal have averaged around zero violations per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at El Mezcal 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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