Los Dos Primos
Last inspected: Apr 28, 2014
52
Score
Los Dos Primos, located at 3552-3554 N Pulaski Rd in Chicago, IL, had a high-risk inspection on April 28, 2014, with a score of 52. This inspection identified 13 minor violations, including issues with maintaining proper food temperatures and ensuring accessible handwashing facilities. Prior to this, Los Dos Primos had a history of mostly low-risk inspections.
4
Inspections
0
Critical latest
0
Major latest
13
Minor latest
Inspection History
Apr 28, 2014
Routine
13 minor violations.
52
May 15, 2013
Routine
8 minor violations.
67
Mar 14, 2011
Routine
5 minor violations.
78
Jun 30, 2010
License
No violations found.
100
Violations — Apr 28, 2014 Inspection
Facilities to maintain proper temperature
Inspector notes: FOUND PREP COOLER (IN FRONT PREP/COOKING AREA) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE WITH AN AIR TEMPERATURE OF 49.9F. MUST REPAIR. INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F. THE SAID COOLER WAS TAGGED 'HELD FOR INSPECTION'. WHEN FIXED, MUST FAX A REQUEST FOR RE INSPECTION AT 312-746-8040 OR EMAIL FORM TO CDPHFOOD@CITYOFCHICAGO.ORG TO PROPERLY ENSURE THE THE SAID EQUIPMENT IS REPAIRED AND THE 'HELD FOR INSPECTION' TAG CAN BE REMOVED. (MANAGER ADJUST THE THERMOSTAT SETTING. AIR TEMPERATURE NOW AT 40.1F. CORRECTED DURING INSPECTION). CRITICAL VIOLATION ISSUED 7-38-005 (A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND PREPARATION. NOTED HOT DOG INTERNAL TEMPERATURE OF 52.8F, COOKED GROUND BEEF AT 50.6F, GYRO SAUCE AT 48.3F, SOUR CREAM AT 47.8F, MAYONNAISE AT 48.9F, DICED TOMATOES AT 49.4F, SHREDDED LETTUCE AT 50.1F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 25.00, TOTAL WEIGHT 5 LBS. CRITICAL VIOLATION ISSUED 7-38-005 (A)
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: FOUND NO SOAP AVAILABLE AT (3) EXPOSED HAND SINK IN FRONT AND IN REAR PREP AREA. NO SOAP AVAILABLE IN REAR EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE. (MANAGER PROVIDED SOAP - CORRECTED DURING INSPECTION) CRITICAL VIOLATION ISSUED 7-38-030
12
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOTED PREPACKAGED PEANUTS AND SEEDS ON PREMISES FOR SALE WITHOUT LABEL. INSTRUCTED TO PROVIDE PROPER LABELING.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO REPAIR OR REPLACE BROKEN RUBBER GASKET AROUND PREP COOLER DOOR IN FRONT PREP/COOKING LINE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS, STORAGE SHELVES AND COUNTER SHELVES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH HEAVY GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT FRONT AND INN REAR PREP AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT AND UNDER COOLERS AND FREEZERS.---------MUST RESEAL UNSEALED FLOOR BASEBOARD AROUND REAR PREP AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS THROUGHOUT FRONT AND REAR PREP AREA.-------MUST CLEAN AND MAINTAIN LIGHT SHIELDS THROUGHOUT.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHTS MUST BE SHIELDED ABOVE REAR PREP AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.--------MUST REPAIR STRIPPED (HOT) FAUCET HANDLE AT HANDSINK INSIDE 2ND WASHROOM.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.---------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO CLEAN, MAINTAIN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER IN REAR PREP AREA AND INSIDE UNUSED WALK-IN COOLER IN REAR AREA TO PREVENT PEST HARBORAGE.-------MUST REORGANIZE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
41
Only authorized personnel in the food-prep area
Inspector notes: NO CUSTOMER ALLOWED TO USE WASHROOMS IN REAR PREP AREA.
44
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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