Los Dos Laredos Restaurant
Last inspected: May 19, 2011
58
Score
There aren't many inspections to draw from yet: just two so far. Los Dos Laredos Restaurant was last inspected on May 19, 2011. A medium risk score generally means inspectors found things to fix, though most weren't urgent. Los Dos Laredos Restaurant's record stops at May 19, 2011, more than two years back, so current conditions may differ.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to seven violations before.
Looking across the full record, “food in original container, properly labeled” is the recurring theme, flagged two times.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
2
Inspections
0
Critical latest
0
Major latest
11
Minor latest
Inspection History
May 19, 2011
Routine
11 minor violations.
View 11 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.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.
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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.
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58
Mar 12, 2010
Routine
7 minor violations.
View 7 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. MUST LABEL DRIED FOOD STORAGE CONTAINERS THRU-OUT KITCHEN.
30
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 CUTTING BOARDS AND REPLACE BROKEN GASKETS ON BOTH PREP REACH IN COOLERS DOORS AT BOTH PREP AREAS.
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; FRYERS, BOTTOM PANELS OF PREP TABLES AND CHEST FREEZERS THRU-OUT BASEMENT.
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 FLOORS THRU-OUT PREMISES UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS INCLUDING BASEMENT AND SMALL STORAGE AREA NEAR BASEMENT STAIRWAY. ALSO MUST SEAL SOME AREAS OF KITCHEN FLOOR.
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 SEAL OPENINGS ON WALLS AT SMALL STORAGE AREA NEAR BASEMENT STAIRWAY.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.
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. CLEANING TOWELS MUST BE PROPERLY STORED.
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Frequently Asked Questions
When was Los Dos Laredos Restaurant last inspected?
The most recent health inspection at Los Dos Laredos Restaurant on file is from May 19, 2011. The public record contains two inspections in total.
What is the most common violation at Los Dos Laredos Restaurant?
Across the inspection record, “food in original container, properly labeled” has been cited two times, more than any other issue at Los Dos Laredos Restaurant.
Has Los Dos Laredos Restaurant's inspection record improved over time?
No. Recent inspections at Los Dos Laredos Restaurant have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Los Dos Laredos Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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