Los Dos Laredos Restaurant
Last inspected: May 19, 2011
58
Score
Los Dos Laredos Restaurant, located at 3120 W 26th St in Chicago, IL, underwent a moderate-risk inspection on May 19, 2011. This inspection resulted in a score of 58 and noted 11 minor violations related to food labeling, utensil storage, and surface maintenance. Previous inspections for Los Dos Laredos Restaurant have also primarily fallen into the medium-risk category.
2
Inspections
0
Critical latest
0
Major latest
11
Minor latest
Inspection History
May 19, 2011
Routine
11 minor violations.
58
Mar 12, 2010
Routine
7 minor violations.
70
Violations — May 19, 2011 Inspection
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 BULK FOOD STORAGE CONTAINER.
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.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
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 REMOVE CARDBOARD FROM LOWER SHELVES OF PREP TABLES,RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE MISSING VENTILATION COVER IN REAR PREP AREA,MISSING CEILING OUTLET COVERS.
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.MUST CLEAN WALK IN COOLER SHELVING UNITS,FANGUARD COVERS,DEEP FRYER,GRILL TABLE,MEAT SLICER.
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 OR REPLACE DAMAGED FLOOR TILES IN WALK IN COOLER.MUST CLEAN FLOOR IN UNUSED WALK IN COOLER IN BASEMENT,UNDER COOKING EQUIPMENT,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 CLEAN WALL BEHIND SODA MACHINE.MUST REPAIR OR REPLACE MISSING & DAMAGED WALL TILE IN PREP AREA,TOILET ROOM,DINING AREA,STAINED & MISSING CEILING TILES IN DINING AREA .MUST REMOVE GRAFITTY IN MEN'S TOILET ROOM.
35
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 MISSING LIGHT SHIELD IN BAR AREA & REAR 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.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK IN BAR AREA.
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.CHEST 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.MUST ELEVATE ARTICLES FROM UNDER BASEMENT STAIRS.
41
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. STORE ICE SCOOP IN CLEAN CONTAINER.
43
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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