Isabel's Restaurant
Last inspected: Feb 13, 2013
100
Score
Isabel's Restaurant appears in inspection records 10 times, starting in 2010. The most recent visit was on Feb 13, 2013. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Public records show no inspections at Isabel's Restaurant since Feb 13, 2013, so this file may not reflect current conditions.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about six violations before that.
Across the inspection history, “clean multi-use utensils and single service articles properly stored” is the issue that surfaces most often, recorded six times.
Restaurants in Chicago average 81, so Isabel's Restaurant is doing better than most peers. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 13, 2013
Consultation
No violations found.
100
Feb 7, 2013
Reinspection
No violations found.
100
Jan 29, 2013
Routine
6 minor violations.
View 6 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO PAPER TOWELS AT COOKS LINE EXPOSED HAND SINK WHILE COOK WAS PREPARING FOODS. MUST PROVIDE AT ALL TIMES. ALSO OBSERVED COOK ON COOKS LINE NOT WASHING HANDS BETWEEN CLEANING TASKS, PREPARING FOODS, RETRIEVING FOODS FROM WALK-IN COOLER AND NOT CHANGING PLASTIC GLOVES BEING WORN DURING THAT TIME. CRITICAL CITATION ISSUED 7-38-030.
12
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NO PEST CONTROL LOG BOOK ON PREMISES OR DOCUMENTATION AVAILABLE DURING THE INSPECTION. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES OR CERTIFIED MANAGER PRESENT DURING THE INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012.
21
* inspection report summary displayed and visible to all customers
Inspector notes: NO SUMMARY REPORT POSTED FROM PREVIOUS COMPLAINT RE-INSPECTION MADE ON 8-15-12. GIVEN TODAYS SUMMARY REPORT AND POSTED AT THIS TIME. SERIOUS CITATION ISSUED 7-42-010(B).
28
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: EXPOSED TABLEWARES IN DINING ROOM MUST BE COVERED OR WRAPPED.
31
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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74
Sep 26, 2012
Complaint
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: OBSERVED STYROFOAM TAKE-OUT CONTAINERS STORED IMPROPERLY. MUST INVERT TO PROTECT INTERIOR CONTACT SURFACE FROM CONTAMINATION.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, ESPECIALLY THE BROILER AND STOVES, FOOD STORAGE RACKS IN THE DRY FOOD STORAGE AREA AND IN THE WALK-IN COOLER, DIRTY PLATE STORAGE RACKS NEAR THE DISHMACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN ALL DEAD INSECTS FROM THE FLOORS OF THE PREP AREA. DETAIL CLEAN FLOOR OF DRY STORAGE AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN DEAD INSECTS FROM THE WALLS OF THE REAR PREP AREA. REPAIR THE OPENING IN THE WALL IN THE DRY STORAGE AREA.
35
78
Aug 15, 2012
Reinspection
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: OBSERVED STYROFOAM TAKE-OUT CONTAINERS STORED IMPROPERLY. MUST INVERT TO PROTECT INTERIOR CONTACT SURFACE FROM CONTAMINATION.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, ESPECIALLY THE BROILER AND STOVES, FOOD STORAGE RACKS IN THE DRY FOOD STORAGE AREA AND IN THE WALK-IN COOLER, DIRTY PLATE STORAGE RACKS NEAR THE DISHMACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN ALL DEAD INSECTS FROM THE FLOORS OF THE PREP AREA. DETAIL CLEAN FLOOR OF DRY STORAGE AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN DEAD INSECTS FROM THE WALLS OF THE REAR PREP AREA. REPAIR THE OPENING IN THE WALL IN THE DRY STORAGE AREA.
35
78
Aug 8, 2012
Complaint
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED HOLLANDAISE SAUCE AT 131.0F ON THE STEAM TABLE, SAUSAGE GRAVY AT 129.9F ON THE STEAM TABLE, COOKED SAUSAGES AT 78.4F ON THE STEAM TABLE, EGGS AT 46.7F IN THE COOLER. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005A.
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED LIVE COCKROACHES AND LIVE FRUIT FLIES IN THE FOOD PREP AREA AND BEHIND THE FRONT SEATING COUNTER. OBSERVED 3 LIVE COCKROACHES ON THE FLOOR UNDER AND AROUND THE DISHWASHING MACHINE. ALSO OBSERVED 10 LIVE FRUIT FLIES ON THE WALLS AND EQUIPMENT BEHIND THE FRONT SERVICE COUNTER AND IN THE PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: OBSERVED STYROFOAM TAKE-OUT CONTAINERS STORED IMPROPERLY. MUST INVERT TO PROTECT INTERIOR CONTACT SURFACE FROM CONTAMINATION.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, ESPECIALLY THE BROILER AND STOVES, FOOD STORAGE RACKS IN THE DRY FOOD STORAGE AREA AND IN THE WALK-IN COOLER, DIRTY PLATE STORAGE RACKS NEAR THE DISHMACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR OF THE COOK'S LINE UNDER THE COOKING EQUIPMENT WITH A BUILDUP OF GREASE AND FLOOR OF DRY STORAGE. DETAIL CLEAN ALL DEAD INSECTS FROM THE FLOORS OF THE PREP AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN DEAD INSECTS FROM THE WALLS OF THE REAR PREP AREA. PATCH AND REPAIR WALLS AND COLUMNS IN THE REAR PREP AREA. DETAIL CLEAN WALLS OF THE PREP AREA THROUGHOUT.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE THE BROKEN LIGHT SHIELD ABOVE THE COOK'S PREP LINE.
36
67
Nov 10, 2011
Reinspection
7 minor violations.
View 7 violations
* inspection report summary displayed and visible to all customers
Inspector notes: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. SUMMARY REPORT GIVEN ON 11-2-11 FROM REPORT #517600 AND WAS INSTRUCTED TO POST IN THAT REPORT, NOT POSTED UPON RE-INSPECTION AT THIS TIME.
28
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: TWO TALL REACH-IN COOLERS ON COOKS LINE WITH BROKEN DOOR HANDLES AND REPAIRED WITH DUCT TAPE. MUST REPLACE OR REPAIR WITH CLEANABLE SURFACE
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXTERIOR COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE, SHELVING UNDER FLAT GRILL WITH FOOD DEBRIS AND GREASE. EXHAUST HOOD WITH DRIPPING GREASE. MUST CLEAN ALL. FLOOR MOUNTED FOOD MIXER DIRTY WITH ENCRUSTED FOOD. MUST CLEAN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS IN THE FOLLOWING MUST CLEAN, REMOVE FOOD DEBRIS AND MAINTAIN. UNDER COOKS LINE EQUIPMENT, UNDER REAR STORED ONION AND POTATOES, UNDER THREE COMPARTMENT SINK.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REMOVE DEAD INSECTS FROM LIGHT SHIELDS IN SERVER STATION/PREP AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NO HOT WATER AT ONE COMPARTMENT PREP SINK. MUST PROVIDE. LEAK INTO BUS PAN ON FLOOR UNDER THREE COMPARTMENT SINK. MUST REPAIR. MUST PROVIDE NOZZLE TO REACH ALL THREE COMPARTMENTS OF THREE COMPARTMENT SINK, NOT A SPRAY ARM FOR ANY COMPARTMENTS ONLY. SPRAY ARM AT DISH WASHING MACHINE SLOP SINK NOT PROPERLY MOUNTED AND REPAIRED WITH DUCT TAPE. MUST MOUNT AS NOT TO SUBMERGE INTO SINK AND REMOVE DUCT TAPE AND PROPERLY REPAIR.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: DIRTY WIPING CLOTHS ON COOK LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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70
Nov 2, 2011
Routine
12 minor violations.
View 12 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. THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURE ON REAR PREP STOVE TOP THAT WAS TURNED OFF. VEGETABLE SOUP AT 102.2F, CHICKEN SOUP AT 92.8F, BEEF GRAVY AT 91.2F, CABBAGE SOUP AT 97.8F. ALL SOUPS DISCARDED. APPROXIMATELY 6 GAL.
3
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE RECEPTACLE LID WITH LARGE OPEN HOLE IN PLASTIC APPROXIMATELY 1 FT. X 1 FT. MUST REPLACE WITH TIGHT FITTING LID.
19
* 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 CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION.
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 9-1-10 NOT CORRECTED. #32-MUST INSTALL SPLASH GUARD AT SERVER STATION EXPOSED HAND SINK.
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. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED AND ALL BULK FOOD CONTAINERS LABELED.
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. KNIVES IMPROPERLY STORED ON METAL RACK SHELVING UNDER TOASTER AND OTHER SHELVED EQUIPMENT. MUST PROVIDE PROPER KNIFE HOLDER.
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 INSTALL SPLASH GUARD BETWEEN COOKS LINE EXPOSED HAND SINK AND METAL FOOD CART WITH WAFFLE IRON. TWO TALL REACH-IN COOLERS ON COOKS LINE WITH BROKEN DOOR HANDLES AND REPAIRED WITH DUCT TAPE. MUST REPLACE OR REPAIR WITH CLEANABLE SURFACE.
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. EXTERIOR COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE, SHELVING UNDER FLAT GRILL WITH FOOD DEBRIS AND GREASE. EXHAUST HOOD WITH DRIPPING GREASE. MUST CLEAN ALL. UNUSED DEEP FRYER AND WAFFLE IRON STORED DIRTY IN REAR STORAGE. MUST STORE CLEAN. INTERIOR ICE MACHINE DIRTY, MUST CLEAN. TABLE TOP CAN OPENER AND FLOOR MOUNTED FOOD MIXER DIRTY WITH ENCRUSTED FOOD. 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 IN THE FOLLOWING MUST CLEAN, REMOVE FOOD DEBRIS AND MAINTAIN. UNDER COOKS LINE EQUIPMENT, UNDER REAR STORED ONION AND POTATOES, UNDER THREE COMPARTMENT SINK.
34
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 REMOVE DEAD INSECTS FROM LIGHT SHIELDS IN SERVER STATION/PREP AREA.
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. NO HOT WATER AT ONE COMPARTMENT PREP SINK. MUST PROVIDE. LEAK INTO BUS PAN ON FLOOR UNDER THREE COMPARTMENT SINK. MUST REPAIR. MUST PROVIDE NOZZLE TO REACH ALL THREE COMPARTMENTS OF THREE COMPARTMENT SINK, NOT A SPRAY ARM FOR ANY COMPARTMENTS ONLY. SPRAY ARM AT DISH WASHING MACHINE SLOP SINK NOT PROPERLY MOUNTED AND REPAIRED WITH DUCT TAPE. MUST MOUNT AS NOT TO SUBMERGE INTO SINK AND REMOVE DUCT TAPE AND PROPERLY REPAIR.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. DIRTY WIPING CLOTHS ON COOK LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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55
Sep 1, 2010
Reinspection
3 minor violations.
View 3 violations
Facilities to maintain proper temperature
Inspector notes: SERVER STATION COOLER REMAINS TAGGED. FOUND AT 55F.
2
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST INSTALL SPLASH GUARD AT SERVER STATION EXPOSED HAND SINK.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR VENTILATION IN LADIES WASHROOM.
38
86
Aug 25, 2010
Routine
10 minor violations.
View 10 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. FOUND TWO DISPLAY PREP COOLERS AT IMPROPER TEMPERATURE(PREP COOLER IN KITCHEN MAINTAIN TEMP OF 47.7F TO 48,2F;DISPLAY COOLER IN WAITRESS STATION AT TEMP OF 47.1F TO 50F) TAGGED BOTH UNIT"HELD FOR INSPECTION" DO NOT USE. POTENTIALLY HAZARDOUS FOOD WERE STORED IN BOTH UNITS(COLESLAW, CUCUMBER DRESSING, BLUE CHEESE ETC.)FAX A LETTER WHEN UNITS MAINTAINS TEMP OF 40F AND BELOW(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO62674-18
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. All hot food shall be stored at a temperature of 140F or higher. FOUND COOKED FOOD STORED IN STEAM TABLE AT IMPROPER TEMPERATURE:WHITE RICE AT TEMP OF 110F TO 112F; SPANISH RICE AT TEMP OF 117F TO 120F; CHILI AT TEMP OF 109F; COLD FOOD STORED INSIDE THE DISPLAY PREP COOLERS:COLESLAWS AT TEMP OF 46.2F, HOME MADE RANCH DRESSING AT TEMP OF 47.1F, BLUE CHEESE AT TEMP OF 53.6F;CUT FRUIT AT TEMP OF 47F, SLICED TOMATOES AT TEMP OF 53.4F, CORNED BEEF HASH AT TEMP OF 53.6F,MILK AT TEMP OF 46.8F, GUACAMOLE AT TEMP OF 46.7F TO 48.6F;RICE PUDDING AT TEMP OF 46.9F.POUNDS 10 VALUE20.CRITICAL VIOLATION:7-38-005(A) HOOOO62674-18
3
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE OIL CONTAINER AND GROUND NOT MAINTAINED.OBSERVED LID OF WAST OIL CONTAINER WITH LAYERS OF GREASE BUILD UP,GROUND HAS BUILD-UP OF GREASE WHICH IS PARTIALLY COVERED WITH PEBBLES AND DIRT,EXCESSIVE FLIES ON TOP AND AROUND THE CONTAINER AND AREA.INSTRUCTED TO KEEP LID AND AREA CLEAN AT ALL TIME TO MINIMIZE INSECT ACTIVITIES.SERIUOS VIOLATION:7-38-020 HOOOO62675-10
19
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 10-02-2010,REPORT #1701 #30.OBSERVED PREPARED FOODS WITHOUT A LABEL OF NAME OF CONTENTS AND DATE PREPARED.MUST LABEL AND DATE ALL FOODS. #33.DETAIL CLEAN THE FOLLOWING:PREP TABLE, FOOD AND EQUIPMENT,FOOD THE FLOOR DRY UNDER THREE COMPARTMENT SINK AND DISH MACHINE.RE GROUT THE FLOOR IN FRONT OF THE DISH MACHINE. #35. RE GLUE THE BASEBOARD WALLS AROUND THE DISH MACHINE AND THE EXPOSED HAND SINK IN THE FRONT PREP AREA.DETAIL CLEAN WALLS OF ALL PREP AREAS. SERIOUS VIOLATION:7-42-090 HOOOO62675-10
29
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.PROVIDE UTENSILS WITH HANDLE TO PICK UP DRY FOO INGREDIENT.
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. PROVIDE A KNIFE RACK FOR KITCHEN AREA,DO NOT STORE KNIFE ON TOP SERVING COUNTER.PROVIDE SPLASH GUARD AT EXPOSED HANDSINK (BETWEEN SINK AND PREP COUNTER) IN WAITRESS PREP AREA.
32
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 CARDBOARD FROM WALL ABOVE THE GAS PANEL, PROVIDE A SURFACE THAT IS SMOOTH ,CLEANABLE AND NON ABSORBENT MATERIAL.REMOVE EXCESS FOAM FROM IT.
35
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.PROVIDE VENTILATION IN WOMEN'S WASHROOM.WATER PIPE UNDER THE THREE COMPARTMENT SINK IN LEAKING,INSTRUCTED TO REPAIR.
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. PROVIDE THERMOMETERS FOR ALL COOLERS AND FREEZERS.
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. UNABLE TO CHECK STORAGE NEXT TO EXIT DOOR, DUE TO TOO MUCH CLUTTER, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES,ELEVATE ITEMS NEEDED.
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Frequently Asked Questions
When was Isabel's Restaurant last inspected?
The most recent health inspection at Isabel's Restaurant on file is from Feb 13, 2013. The public record contains 10 inspections in total.
What is the most common violation at Isabel's Restaurant?
Across the inspection record, “clean multi-use utensils and single service articles properly stored” has been cited six times, more than any other issue at Isabel's Restaurant.
Has Isabel's Restaurant's inspection record improved over time?
Yes. Recent inspections at Isabel's 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 Isabel's 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.
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