Fogo to Go
Last inspected: Jul 28, 2015
95
Score
Going back to 2010, Fogo to Go has 11 inspections in the public record. The newest entry in the record is dated Jul 28, 2015. A low risk tier reflects an inspection that turned up minimal issues. Fogo to Go's record stops at Jul 28, 2015, more than two years back, so current conditions may differ.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “walls, ceilings, attached equipment constructed per code” is the recurring theme, flagged seven times.
Compared to the broader Chicago restaurant scene, where the average is 81, this is a stronger showing. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jul 28, 2015
Reinspection
1 minor violation.
View 1 violation
Food handler requirements met
Inspector notes: MUST SHOW PROOF OF THE FOOD HANDLER'S CERTIFICATE NEXT ROUTINE INSPECTION.
45
95
Jul 21, 2015
Routine
6 minor violations.
View 6 violations
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1491194 DATED 7/31/14. #33-MUST CLEAN AND SANITIZE THE FOLLOWING: PORTABLE DEEP FRYER, LIDS OF THE GARBAGE CAN IN THE PREP AREA, DOOR AND INSIDE OF THE HOT HOLDING UNIT, CHOPPING BOARD AND MAINTAIN. 34- MUST CLEAN THE FLOOR ALONG THE WALL BASE,ALL CORNER THROUGHOUT THE PREP/ KITCHEN AND DISWASHING AREA AND MAINTAIN. 35- MUST CLEAN THE WALLS BEHIND THE STOVE AND GRILL, WITH GREASE SPLATTERED AND MAINTAIN. MUST CLEAN THE VENT COVER INSIDE THE WASHROOM (WITH DUST ACCUMULATED) AND MAINTAIN. HOOD AND FILTER WITH HEAVY GREASE BUILD-UP. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RE CAULK AROUND THE MOP SINK AND MAINTAIN,(CAULK WORN OUT).
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN IN DETAIL AND SANITIZE THE FOLLOWING: GREASE TRAP BOX (WITH HEAVY GREASE BUILD-UP); EXPOSED HAND SINK,INTERIOR OF THE COOLER THAT IS NOT WORKING BEING USED AS A STORAGE, AND THE INTERIOR UPPER COMPARTMENT OF THE ICE MACHINE AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS BEHIND AND UNDER THE 3 COMPARTMENT SINK WITH FOOD AND GREASE SPLATTERED ALL OVER THE WALLS. MUST CLEAN IN DETAIL AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHT BULBS ARE SHIELDED INSIDE THE WALK IN COOLER AND ON THE HOOD/CANOPY BY THE COOKLINE. MUST PROVIDE LIGHT SHIELD.
36
Food handler requirements met
Inspector notes: MUST SHOW PROOF OF THE FOOD HANDLER'S CERTIFICATE NEXT ROUTINE INSPECTION.
45
74
Jul 31, 2014
Complaint
6 minor violations.
View 6 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE WALK IN COOLER AND PREP COOLER. HAM AT 46.9F, MARINATED CHICKEN AT 47.9F, CHICKEN AT 47.7F, MEATBALLS AT 60.0F, COOLERS TEMPERATURE AT 40.9F AND 41,0F. MANAGER VOLUNTARILY DISCARDED THE SAID PRODUCT WORTH $110.00 TOTAL LBS 45. CITATION ISSUED CRITICAL 7-38-005(A)
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS SAUSAGE PIZZA, MEATBALLS, BAKED CHICKEN, STEAMED RICE, BAKED BEANS. THREE CHICAGO CERTIFICATE OF SANITATION POSTED ON THE WALLS,BUT THE SAID THREE PERSONS ARE NOT ON SITE. CITATION ISSUED SERIOUS 7-38-012(A).
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN AND SANITIZE THE FOLLOWING: PORTABLE DEEP FRYER, LIDS OF THE GARBAGE CAN IN THE PREP AREA, DOOR AND INSIDE OF THE HOT HOLDING UNIT, CHOPPING BOARD AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN THE FLOOR ALONG THE WALL BASE,ALL CORNER THROUGHOUT THE PREP/ KITCHEN AND DISWASHING AREA AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN THE WALLS BEHIND THE STOVE AND GRILL, WITH GREASE SPLATTERED AND MAINTAIN. MUST CLEAN THE VENT COVER INSIDE THE WASHROOM (WITH DUST ACCUMULATED) AND MAINTAIN. HOOD AND FILTER WITH HEAVY GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: BURNED OUT LIGHT BULBS ON THE HOOD. MUST REPLACE.
36
74
Oct 24, 2013
Reinspection
2 minor violations.
View 2 violations
Facilities to maintain proper temperature
Inspector notes: HOT HOLDING UNIT INTERNAL TEMPERATURE AT 132.6F. UNIT REMAINS TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL INTERNAL TEMPERATURE MAINTAINS A TEMPERATURE OF 140F IN ALL AREAS OF HOT HOLDING UNIT AND C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL.
2
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK AT NOZZLES OF THREE COMPARTMENT AND FRONT EXPOSED HAND SINKS. HOT WATER DOES NOT SHUT COMPLETELY OFF AT THREE COMPARTMENT SINK. BACK FLOW PREVENTER BROKEN OFF FROM NOZZLE OF UTILITY MOP SINK WITH LEAKING WATER FROM BROKEN NOZZLE. MUST REPAIR ALL.
38
90
Oct 3, 2013
Complaint
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. HOT HOLDING UNIT FOUND AT 121.5F WITH FOODS SUCH AS COOKED CHICKEN IN IT AT 119F. PIZZA PREP COOLER FOUND AT TEMPERATURE OF 55.7F WITH COOKED MEAT BALLS AT 51.4F. BOTH EQUIPMENT TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS PROPER TEMPERATURE AND C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: THE FOLLOWING FOODS FOUND HELD IN THE ABOVE MENTIONED HOT HOLDING UNIT AND PIZZA PREP COOLER AT IMPROPER TEMPERATURES. COOKED CHICKEN RANGING BETWEEN 119F TO 125.5F, COOKED RICE AT 103.2F, CORN AT 120.7F, MASHED POTATOES AT 127.2F, HAM AT 47.4F, PEPPERONI AT 45.8F, MEAT BALLS AT 51.4F, SAUSAGE AT 47.3F, OTHER ASSORTED CHEESES AT 47F. ALL FOODS DISCARDED. MANAGEMENT STATES TOTAL ESTIMATED POUNDS TO BE 30 LBS WITH AN ESTIMATED VALUE TO BE $300.00. CRITICAL CITATION ISSUED 7-38-005(A).
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT. BROKEN/CRACKEN PLASTIC DOORS ON HOT HOLDING UNIT MUST BE REPLACED.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS UNDER REAR DRY STORAGE WITH DEBRIS. MUST CLEAN AND MAINTAIN.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK AT NOZZLES OF THREE COMPARTMENT AND FRONT EXPOSED HAND SINKS. HOT WATER DOES NOT SHUT COMPLETELY OFF AT THREE COMPARTMENT SINK. BACK FLOW PREVENTER BROKEN OFF FROM NOZZLE OF UTILITY MOP SINK WITH LEAKING WATER FROM BROKEN NOZZLE. MUST REPAIR ALL.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
43
74
Jan 18, 2013
Reinspection
1 minor violation.
View 1 violation
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: TWO BASEBOARD WALL TILES MISSING ALONG WALL OF WALK-IN COOLER. MUST REPLACE.
35
95
Jan 11, 2013
Routine
10 minor violations.
View 10 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 10 LBS COOKED CHICKEN BEING HELD ON GRILL THAT WAS TURNED NOT ON. RANGING IN TEMPERATURES BETWEEN 76F AND 77.6F. TWO CHICKEN PIZZAS, APPROXIMATELY 3LBS, BEING HELD UNDER HEAT LAMPS AT 119.5F AND 130.1F. ALL ABOVE FOODS DISCARDED. INSTRUCTED MUST HOLD ALL HOT FOODS AT 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).
3
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: OBSERVED CROSS CONTAMINATION OF DIRTY PIZZA PAN BEING WASHED INSIDE UTILITY MOP SINK. INSTRUCTED ALL WASHING OF DISHES MUST BE DONE BY WASHING, RINSING AND SANITIZING AT THE THREE COMPARTMENT SINK ONLY. CRITICAL CITATION ISSUED. 7-38-005(A).
4
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: NO HOT WATER AT REAR PREP EXPOSED HAND SINK. HOT WATER AVAILABLE AT FRONT EXPOSED HAND SINK AND ALL OTHER SINKS. NO AVAILABLE PAPER TOWELS AT REAR EXPOSED HAND SINK AND SINK NOT ACCESSIBLE FOR USE. SINK FOUND BLOCKED BY METAL STORAGE RACKS STORING PIZZA TRAYS, PANS AND CUTTING BOARDS. MANAGEMENT MADE ACCESSIBLE AND PROVIDED PAPER TOWELS. MUST PROVIDE HOT AND COLD RUNNING WATER AT SINK.SERIOUS CITATION ISSUED. 7-38-030.
26
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS FROM 2-27-12 NOT CORRECTED. #32- DOOR OF THE CHEST FREEZER IS IN DISREPAIR. MUST REPAIR OR REPLACE THE DOOR..#33-DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP AND CONNECTING DRAIN LINES.#34-DETAIL CLEAN THE FLOOR OF THE PREP AREAS.#35-MUST REPLACE THE MISSING BASEBOARD FROM THE WALLS OF THE PREP AREAS. SERIOUS CITATION ISSUED 7-42-090.
29
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST NOT USE PLASTIC CUP AS SCOOP FOR PREPARED FOODS IN WALK-IN COOLER. FOOD SCOOPS MUST HAVE HANDLES NOT TO BE SUBMERGED IN FOOD. KNIVES MUST NOT BE STORED BETWEEN WALL AND PREP TABLE IN REAR PREP.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MISSING DOOR HANDLE ON WALK-IN COOLER. MUST REPLACE WITH CLEANABLE DOOR HANDLE, NOT CLOTH STRING.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: ALL STORED ITEMS THROUGHOUT REAR PREP IE: TO GO CONTAINERS, MUST BE STORED ELEVATED FROM THE FLOOR 6" OR ABOVE.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELD IN WALK-IN COOLER.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE AN INTERNAL THERMOMETER FOR WALK-IN COOLER.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.
42
61
Feb 27, 2012
Reinspection
4 minor violations.
View 4 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. DOOR OF THE CHEST FREEZER IS IN DISREPAIR. MUST REPAIR OR REPLACE THE DOOR.
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. DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP AND CONNECTING DRAIN LINES AND THE VENTILATION HOOD AND FILTERS.
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. DETAIL CLEAN THE FLOOR OF THE PREP AREAS.
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 THE MISSING BASEBOARD FROM THE WALLS OF THE PREP AREAS. DETAIL CLEAN THE RESTROOM WALLS AND THE WALLS OF THE REAR PREP AREA. REPAINT THE DOOR TO THE EMPLOYEE RESTROOM.
35
82
Feb 14, 2012
Routine
7 minor violations.
View 7 violations
* 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 MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (PIZZA AND CHICKEN) IS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
21
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 VIOLATION FROM REPORT #154589 ON 10/25/10 NOT CORRECTED: 35/01 - The walls and ceilings shall be in good repair and easily cleaned. DAMAGED BASEBOARD AROUND MOP SINK MUST REPAIR, SEAL ALL OPEN CREVICES. SERIOUS VIOLATION 7-42-090.
29
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. DOOR OF THE CHEST FREEZER IS IN DISREPAIR. MUST REPAIR OR REPLACE THE DOOR.
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. DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP AND CONNECTING DRAIN LINES AND THE VENTILATION HOOD AND FILTERS.
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. DETAIL CLEAN THE FLOOR OF THE PREP AREAS.
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 THE MISSING BASEBOARD FROM THE WALLS OF THE PREP AREAS. DETAIL CLEAN THE RESTROOM WALLS AND THE WALLS OF THE REAR PREP AREA. REPAINT THE DOOR TO THE EMPLOYEE RESTROOM.
35
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. HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
42
70
Oct 25, 2010
Reinspection
4 minor violations.
View 4 violations
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. TABLE TOP CAN OPENER ON WALK-IN COOLER PREP TABLE MUST CLEAN AFTER EACH USE.
31
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. DAMAGED BASEBOARD AROUND MOP SINK MUST REPAIR, SEAL ALL OPEN CREVICES. RAW WOODEN DOORWAY AT REAR EXIT DOOR MUST PAINT OR SEAL.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST HAVE SELF CLOSING DEVICE ON EMPLOYEE WASHROOM DOOR.
37
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. CUSTOMER WASHROOM TOILET MUST CLEAN.
38
82
Oct 18, 2010
Routine
11 minor violations.
View 11 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All hot food shall be stored at a temperature of 140F or higher. OBSERVED 6 COOKED CHICKENS BEING HELD HOT ON LOW TEMPERATURE GRILL AT TEMPERATURES RANGING BETWEEN 88F. TO 114F. CHICKENS WERE COOKED AND READY TO SERVE. ALL DISCARDED. MANAGEMENT STATES THE 20 LBS OF CHICKEN APPROXIMATE VALUE WAS $25.00.
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. APPROXIMATELY OVER 50 DRAIN FLIES THROUGHOUT REAR AT DRY STORAGE, THREE COMPARTMENT AND MOP SINK AND IN EMPLOYEE WASHROOM. INSTRUCTED MUST HAVE PEST CO. SERVICE ESTABLISHMENT FOR FLIES TO ELIMINATE AND/OR MINIMIZE ACTIVITY. LAST PEST SERVICE DATED 9-13-10 WITH NO ACTIVITY NOTED.
18
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. TABLE TOP CAN OPENER IN WALK-IN COOLER WITH ACCUMULATED FOOD DEBRIS, MUST CLEAN AFTER EACH USE. MUST PROVIDE A DIPPER WELL FOR ICE CREAM SCOOP WITH RUNNING CLEAN WATER OR USE A CLEAN SCOOP FOR EACH USE.
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. WALK-IN COOLER PREP TABLE CUTTING BOARD DIRTY. MUST CLEAN. SHELVING THROUGHOUT FRONT PREP AREA MUST CLEAN AND MAINTAIN.
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 EXHAUST HOOD WITH EXCESSIVE GREASE, MUST CLEAN.
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. FLOORS THROUGHOUT ENTIRE ESTABLISHMENT WITH DIRT, GREASE AND FOOD DEBRIS. ESPECIALLY UNDER COOKS LINE AND THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
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. WALLS BEHIND COOKS LINE AND AT MOP SINK WITH EXCESSIVE GREASE AND FOOD SPLATTER, MUST CLEAN. HOLE IN WALL UNDER REAR EXPOSED HAND SINK. DAMAGED/MISSING WALL BASEBOARD ALONG REAR OF WALK-IN COOLER AND AROUND MOP SINK. MUST REPAIR ALL. MUST NOT STORE CLEAN POTS/PANS ON FLOOR. RAW WOODEN DOORWAY AT REAR EXIT DOOR MUST PAINT/SEAL.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF-CLOSING DEVICE FOR EMPLOYEE WASHROOM DOOR.
37
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. BOTH TOILETS MUST CLEAN. MOP SINK EXTREMELY DIRTY, MUST CLEAN.
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. MUST PROVIDE FOR WALK-IN 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. ALL ITEMS STORED THROUGHOUT REAR MUST BE ELEVATED, ORGANIZED AND ALL UNNECESSARY ITEMS REMOVED.
41
58
Frequently Asked Questions
When was Fogo to Go last inspected?
The most recent health inspection at Fogo to Go on file is from Jul 28, 2015. The public record contains 11 inspections in total.
What is the most common violation at Fogo to Go?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited seven times, more than any other issue at Fogo to Go.
Has Fogo to Go's inspection record improved over time?
Results have been roughly steady. Inspections at Fogo to Go have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fogo to Go 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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