Old Pueblo Cantina
Last inspected: May 4, 2020
100
Score
Across the available record, Old Pueblo Cantina has 11 inspections on file, the first dated 2010. The most recent report on file is from May 4, 2020. Low risk means the most recent visit produced few or no significant findings. No fresh inspection data is available: the latest entry for Old Pueblo Cantina dates to May 4, 2020.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Across the inspection history, “food and non-food contact surfaces properly designed” is the issue that surfaces most often, recorded seven times.
Restaurants in Chicago average 81, so Old Pueblo Cantina is doing better than most peers. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 4, 2020
Reinspection
No violations found.
100
Apr 27, 2020
Routine
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Proper cold holding temperatures
Inspector notes: FOUND 40 POUNDS OF COOKED RED BEANS STORED INSIDE THE TWO DOOR COOLER AT TEMP OF 56.3F(PRODUCTS WAS COOKED ON 4-29-2020). COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.FOOD DISCARDED AND DENATURED. POUNDS 40 VALUE 28. PRIORITY VIOLATION:7-38-005
22
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED FAUCET AT THREE COMPARTMENT SINK UNABLE TO REACH ALL 3 COMPARTENTS. MUST REPLACE FAUCET SO THAT IT REACHES AND CAN FILL ALL 3 COMPARTMENTS IN ORDER TO PROPERLY WASH RINSE AND SANITIZE EQUIPMENT AND UTENSILS. PRIORITY FOUNDATION VIOLATION 7-38-025
48
Proper date marking and disposition
Inspector notes: MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
23
Consumer advisory provided for raw/undercooked food
Inspector notes: MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR EGGS,STEAKS(CARNE ASADA), ETC. PRIORITY FOUNDATION VIOLATION:7-38-005, -
25
Plumbing installed; proper backflow devices
Inspector notes: NO BACK FLOW PREVENTION DEVICE PROVIDED AT WATER LINE ICE MACHINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN. UNABLE TO IDENTIFY BACKFLOW PREVENTION DEVICE ON COFFEE MAKER IN REAR BEVERAGE STATION, INSTRUCTED TO INSTALL AND MAINTAIN.
51
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: NO LIDS PROVIDED AT RECEPTACLES IN ALL WASHROOMS,INSTRUCTED TO PROVIDE
53
Garbage & refuse properly disposed; facilities maintained
Inspector notes: OUTDOOR ENCLOSURE FOR WASTE OIL CONTAINER NOT MAINTAIN EXCESS GREASE ON CEMENT FLOOR BY THE BASEMENT PREP DOOR
54
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED BRICK WALLS IN VARIOUS BASEMENT FOOD STORAGE AREAS IN NOT EASILY CLEANABLE. MUST SEAL ALL HOLES, CRACKS, CREVICES AND OPENINGS OF SAID WALLS TO MAKE SMOOTH AND CLEANABLE. INCLUDED WINE AND POTS STORAGE AREA.
55
Insects, rodents, & animals not present
Inspector notes: OUTER OPENINGS NOT PROTECTED GAP ON THE BOTTOM OF THE REAR DOOR BY THE WASHROOM. SEAL AND MAINTAIN
38
Contamination prevented during food preparation, storage & display
Inspector notes: OBSERVED POTS STORED ON TOP AND BELOW WASTE PIPE IN BASEMENT STORAGE AREA.SAID PIPE MUST BE ENCASED,OR RELOCATE POTS .SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE -
39
Wiping cloths: properly used & stored
Inspector notes: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN. -
41
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. -
47
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: Over-sized utensils too large for 3 compartment sink. Must provide alternate manual warewashing equipment, install larger 3 compartment sink or remove all over-sized items. Or provide a written procedure for washing rinsing and sanitize said pots
48
41
Dec 20, 2019
Routine
2 major violations. 6 minor violations.
View 8 violations
Proper date marking and disposition
Inspector notes: MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
23
Consumer advisory provided for raw/undercooked food
Inspector notes: MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW AND UNDERCOOKED FOODS (STEAK). INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
25
Adequate handwashing sinks properly supplied and accessible
Inspector notes: MUST POST HANDWASHING SIGNAGE AT ALL HAND SINKS IN PREP AREAS AND TOILET ROOMS. INSTRUCTED TO MAINTAIN.
10
Food properly labeled; original container
Inspector notes: MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
37
Personal cleanliness
Inspector notes: OBSERVED EMPLOYEE PREPARING FOOD IN PREP AREA WITH OUT A HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN PREPARING FOOD. INSTRUCTED TO MAINTAIN.
40
Plumbing installed; proper backflow devices
Inspector notes: UNABLE TO IDENTIFY BACKFLOW PREVENTER DEVICE ON COFFEE MAKER IN REAR BEVERAGE STATION, INSTRUCTED TO INSTALL AND MAINTAIN.
51
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED LARGE FLAT GRILL NOT STORED UNDER HOOD FOR PROPER VENTILATION IN 1ST FLOOR PREP AREA, INSTRUCTED TO RE-ARRANGE EQUIPMENT TO COMPLY AND MAINTAIN.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: MUST INSTALL MISSING PROTECTIVE SHIELD OVER LIGHTS IN BASEMENT PREP AREA, INSTRUCTED TO MiNTiN.
56
61
Jun 1, 2018
Reinspection
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED INSIDE PREP COOLERS AND WALK-IN COOLER. MUST LABEL ITEM WITH PRODUCT NAME PREPARED BY DATE AND OR USE BY DATE.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SPLASHGUARD NEEDED AT THE EXPOSED HAND WASHING SINK LOCATED NEXT TO 3-COMPARTMENT SINK IN BASEMENT. MUST PROVIDE AND MAINTAIN. OBSERVED RUSTY STORE SHELVING INN BASEMENT. MUST REPAINT OR REPLACE.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DUST BUILD UP ON VENTILATION VENTS INSIDE ALL WASHROOMS. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALL BEHIND DISH MACHINE AND UNDERNEATH 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN. OBSERVED PEELING PAINT ON CEILING ABOVE 3-COMPARTMENT SINK IN BASEMENT. MUST REPAINT AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MISSING LIGHT SHIELDS COVERS IN REAR OF KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
36
82
May 25, 2018
Routine
10 minor violations.
View 10 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: OBSERVED CHEMICAL DISHWASHING MACHINES IN KITCHEN PREP AREA AND FRONT BAR AREA NOT PROPERLY SANITIZING READING 0PPM CHLORINE FOUND AFTER SEVERAL ATTEMPTS WHILE DISHES BEING WASHED. MACHINE TAGGED HELD FOR INSPECTION INSTRUCTED NOT TO USE UNTIL REPAIRED AND PROPERLY DISPENSES CHLORINE TO 100PPM.INSTRUCTED TO USE 3-COMPARTMENT SINK TO WASH RINSE AND SANITIZE MULTI-USE UTENSILS, DISHES AND GLASSWARE CRITICLA VIOLATION 7-38-030.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: OBSERVED INADEQUATE HAND WASHING FACILITIES NO PAPER TOWELS AT ALL EXPOSED HAND SINKS, IN FOOD PREP AREAS, DISHWASHING AREA, BAR AREA AND HANDWASHING SINKS IN TOILET ROOMS DURING INSPECTION. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HANDSINK AT ALL TIMES. MANAGER WENT TO THE STORE TO BUY PAPER TOWELS AND PROVIDED IN ALL HAND SINKS. CRITICAL VIOLATION 7-38-030.
12
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: OBSERVED 3-COMPARTMENT SINK NOT MAINTAINED IN BASEMENT DISHWASHING AREA AT THIS TIME OF INSPECTION. WHEN FILING LEFT COMPARTMENT SINK AND RELEASED CLEAR WATER BACKING UP FROM MIDDLE SINK COMPARTMENT. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOATION. 7-38-030
24
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED INSIDE PREP COOLERS AND WALK-IN COOLER. MUST LABEL ITEM WITH PRODUCT NAME PREPARED BY DATE AND OR USED BY DATE.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SPLASHGUARD NEEDED AT THE EXPOSED HAND WASHING SINK LOCATED NEXT TO 3-COMPARTMENT SINK IN BASEMENT. MUST PROVIDE AND MAINTAIN. OBSERVED RUSTY STORE SHELVING INN BASEMENT. MUST REPAINT OR REPLACE.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DUST BUILD UP ON VENTILATION VENTS INSIDE ALL WASHROOMS. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALL BEHIND DISH MACHINE AND UNDERNEATH 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN. OBSERVED PEELING PAINT ON CEILING ABOVE 3-COMPARTMENT SINK IN BASEMENT. MUST REPAINT AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MISSING LIGHT SHIELDS COVERS IN REAR OF KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: STOPPERS NEEDED AT YHE 3-COMPARTMENT SINK IN BASEMENT. MUST PROVIDE AND MAINTAIN.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: VISIBLE AND WORKING THERMOIMETER NEEDED AT THE FRONT SERVICE MILK COOLER. MUST PROVIDE AND MAINTAIN
40
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED ICE SCOOPS IMPROPERLY STORE IN FRONT BAR AREA. MUST PROPERLY STORE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
43
61
Sep 7, 2017
Routine
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS INSIDE AT AN IMPROPER TEMPERATURE OF 49.7F. INSTRUCTED TO REPAIR COOLER. COOLER MUST MAINTAIN A TEMPERATURE OF 40F OF BELOW. CRITICAL VIOLATION 7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS IN THE ABOVE-MENTIONED PREP COOLER, AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 45F TO 68F. 5 LBS OF RAW PORK RIBS, 68F, VALUED AT $40. 3 LBS OF RAW HAMBURGER, 47F, VALUED AT $9. 6 LBS OF RAW BEEF, 49F, VALUED AT $25. 4 LBS OF OCTOPUS, 47F, VALUED AT $40. 3 LBS OF SLICED TOMATOES, 52F, VALUED AT $2. 1 LBS OF CHICKEN SALAD, 49F, VALUED AT $2. 1 LBS OF COOKED MUSHROOMS, 49F, VALUED AT $4. .5 LBS OF HUMMUS, 48F, VALUED AT $5. 1.5 LBS OF CREAM CHEESE, 46F, VALUED AT $5. 1.5 LBS OF PASTA, 60F, VALUED AT $5. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED THAT POTENTIALLY HAZARDOUS COLD FOODS MUST BE HELD AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A)
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INSPECTION, WHILE POTENTIALLY HAZARDOUS FOODS; BEEF, CHICKEN, FISH, ETC., ARE BEING PREPARED OR SERVED. INSTRUCTED O HAVE A CERTIFIED MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION. 7-38-012
21
* inspection report summary displayed and visible to all customers
Inspector notes: PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE FROM LAST INSPECTION DATED 8/29/2013. INSTRUCTED TO DISPLAY SUMMARY REPORT AT ALL TIMES. SERIOUS VIOLATION 7-42-010 (B)
28
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST DETAIL CLEAN EXCESSIVE GREASE AND DIRT ACCUMULATION FROM WHEEL CASTERS ON HEAVY EQUIPMENT. REPAIR BROKEN LID AND HANDLES ON PREP COOLER IN PREP AREA. REPLACE ALL CUTTING BOARDS IN PREP AREA, BLACK GROOVES PRESENT. REMOVE RUST FROM GREASE TRAPS IN 1ST FLOOR AND BASEMENT PREP AREAS, AND REMOVE RUST FROM STORAGE RACKS IN WALK IN COOLER IN BASEMENT. INSTRUCTED TO MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN GREASE ACCUMULATION FROM STOVE, FRYER, OVEN, AND LOWER SHELVES ON PREP TABLES. CLEAN INTERIOR CONTACT SURFACE OF ALL REACH IN COOLERS & FREEZERS. CLEAN DEBRIS FROM MIXER AND SLICER IN BASEMENT PREP AREA. CLEAN DEAD BUGS FROM WINDOW SILLS THROUGHOUT. CLEAN WATER FROM CONTACT SURFACE AROUND COFFEE STATION IN REAR. ALSO, CLEAN EXCESSIVE ICE ACCUMULATION FROM INSIDE WALK IN FREEZER IN BASEMENT. INSTRUCTED TO MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN DEBRIS FROM FLOORS THROUGHOUT 1ST FLOOR AND BASEMENT PREP AREA. ALSO, UNDER DISH MACHINE, FLOOR IN FURNACE CLOSET AND PUMP ROOM IN BASEMENT, AND BEHIND BAR. INSTRUCTED TO MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD AND FILTERS IN PREP AREA. SEAL SMALL HOLES IN WALL NEAR REAR EXIT DOOR. CLEAN DUST FROM FAN GUARDS IN WALK IN COOLER AND FREEZER IN BASEMENT. REPAIR HOLE IN WALL IN BASEMENT TOILET ROOM. REPAIR WALL TRIM IN PREP AREA NEAR SWINGING DOOR. REPAIR MISSING WALL BASE NEAR ICE MACHINE IN BASEMENT. REPAIR PEELING PAINT ON WALLS IN CUSTOMER DINING AREA. FINISH CEILING AND WALLS IN BASEMENT PREP AREA. INSTRUCTED TO MAINTAIN ALL.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST CLEAN UNKNOWN DEBRIS FROM LIGHTS SHIELDS THROUGHOUT PREP AREAS AND IN TOILET ROOMS. INSTRUCTED TO MAINTAIN.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST ORGANIZE EXCESSIVE CLUTTER THROUGHOUT BASEMENT. DISCARD EQUIPMENT NOT BEING USED, AND ELEVATE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE. INSTRUCTED TO MAINTAIN.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED STAFF NOT WEARING HAIR RESTRAINTS. STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHEN PREPARING FOOD IN PREP AREAS. INSTRUCTED TO MAINTAIN.
42
58
Aug 29, 2013
Routine
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. FOUND 2-DOOR REFRIGERATOR IN KITCHEN FOOD PREP AREA AT IMPROPER INTERNAL TEMPERATURE AIR AMBIENT TEMPERATURE OF 59.8F. INSTRUCTED TO REPAIR/ADJUST TO 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A). REFRIGERATOR WAS REPAIRED DURING INSPECTION BY ASHLAND REFRIGERATION COMPANY. REFRIGERATOR INTERNAL TEMPERATURE 37.8F.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE 2-DOOR REFRIGERATOR IN KITCHEN FOOD PREP AREA. FOUND BEEF BURGERS 47.2F, TURKEY BURGERS 47.7F, RAW BEEF 48.4F AND RAW CHICKEN 48.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS 36 LBS OF FOOD WORTH $112.33 CRITICAL VIOLATION 7-38-005(A).
3
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: OBSERVED KNIVES STORED IN BETWEEN THE PREP COOLER COUNTER TOPS. MUST STORE IN A KNIFE RACK.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUSTY SHELVING INSIDE 2-DOOR REFRIGERATOR IN KITCHEN FOOD PREP AREA. MUST REPAINT OR REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN FOOD STORAGE SHELVING IN BASEMENT FOOD STORAGE AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: BROKEN FLOOR TILES IN FOOD PREP AREA AND DISHWASHING AREA IN 1ST FLOOR MUST REPLACE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPLACE WATER DEMAGE CEILING TILES IN BASEMENT FOOD STORAGE AREA. DETAIL CLEAN WALLS AND CEILING IN BASEMENT.
35
70
May 17, 2012
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CHEST FREEZER DOOR IN THE PREP AREA IS BROKEN AND HAS EXPOSED INSULATION. MUST REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE FOLLOWING: VENTILATION HOOD, LIGHT SHIELDS IN THE PREP AREA, INTERIOR OF PREP COOLERS, PANINI PRESS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR OF THE PREP AREA AROUND WALLS AND EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALLS OF THE PREP AREA. REPLACE THE FRP BOARD IN THE PREP AREA THAT IS IN DISREPAIR.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED SOILED WET WIPING CLOTHS STORED ON THE PREP TABLES. MUST STORE IN SANITIZING SOLUTION IN BETWEEN USES.
43
78
May 2, 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 SOUR CREAM AT 46.9F, COLESLAW AT 43.8F, COOKED PASTA AT 48.2-51.2F, SOUP AT 47.8F, COOKED PEAS AT 44.9F, COOKED LIMA BEANS AT 50.7F, BECHAMEL SAUCE AT 59.0-61.3F, SALSA AT 48.9F, HUMMUS AT 45.6F, CHICKEN SALAD AT 47.4F, SOFT BOILED EGGS AT 58.6F, CORN CHOWDER AT 47.3F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $110. 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 FRUIT FLIES AND HOUSE FLIES ON THE PREMISES. 2 HOUSE FLIES WERE OBSERVED IN THE BASEMENT AREAS AND 15 FRUIT FLIES WERE OBSERVED IN THE BASEMENT, PREP AREAS, DINING AREA AND BAR AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
18
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: OBSERVED KNIVES STORED IN BETWEEN THE PREP COOLER COUNTERTOPS. MUST STORE IN A KNIFE RACK. OBSERVED SPOON FOR DILL PICKLE SLICES STORED WITH THE HANDLE IN THE FOOD. MUST STORE UTENSILS SO THAT THE FOOD IS PROTECTED FROM CONTAMINATION.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPAIR THE BROKEN DOOR HINGE FOR THE LINE PREP COOLER. CHEST FREEZER DOOR IN THE PREP AREA IS BROKEN AND HAS EXPOSED INSULATION. MUST REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE FOLLOWING: VENTILATION HOOD, LIGHT SHIELDS IN THE PREP AREA, INTERIOR OF PREP COOLERS, PANINI PRESS, PLASTIC SQUEEZE BOTTLES FOR SAUCES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED WATER ON THE FLOOR UNDER THE DISHMACHINE, NEAR THE PREP COOLERS AND FURNACE ROOM IN THE BASEMENT. MUST MOP AND KEEP FLOORS DRY TO ELIMINATE PEST ACTIVITY. DETAIL CLEAN THE FLOOR OF THE PREP AREA AROUND WALLS AND EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALLS OF THE PREP AREA. REPLACE THE FRP BOARD IN THE PREP AREA THAT IS IN DISREPAIR.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED SOILED WET WIPING CLOTHS STORED ON THE PREP TABLES. MUST STORE IN SANITIZING SOLUTION IN BETWEEN USES.
43
67
Dec 9, 2010
Reinspection
No violations found.
100
Dec 1, 2010
Complaint
8 minor violations.
View 8 violations
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. OBSERVED APPROXIMATELY 20 TO 30 DRAIN FLIES IN THE FOLLOWING AREAS. AT THE FRONT BAR AREA, AT BASEMENT EXPOSED AND ONE COMPARTMENT SINK AREAS, IN DINING AREA. ALSO OBSERVED 8 RAT DROPPINGS AT WEST BASEMENT WATER TANK AND EXIT DOOR NEAR THAT TANK NOT RODENT PROOFED WITH OPEN 1/4 INCH GAP BETWEEN DOOR AND THRESHOLD. RECOMMEND HAVING PEST SERVICE CO. SERVICE ESTABLISHMENT FOR DRAIN FLY AND RODENTS. MUST MINIMIZE OR ELIMINATED FLY ACTIVITY, REMOVE ALL RAT DROPPINGS, SANITIZE ALL EFFECTED AREAS AND MAKE REAR EXIT BASEMENT DOOR TIGHT FITTING.
18
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. TALL REACH IN COOLER DOOR HANDLES REPAIRED WITH DUCT TAPE. MUST REPLACE WITH CLEANABLE HANDLES. FIRST FLOOR THREE COMPARTMENT SINK AND BASEMENT METAL PREP TABLES LEGS MISSING AND REPLACED WITH WOODEN BLOCKS, PLASTIC MILK CRATES AND BRICKS. MUST REPAIR/REPLACE WITH PROPER CLEANABLE LEGS. MUST NOT USE RAW WOODEN BOARD AS FOOD CONTACT SURFACE. MISSING RUBBER DOOR GASKET AT COOLER IN SERVER STATION, MUST REPLACE.
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 ALL COOKS LINE COOLERS DIRTY WITH FOOD DEBRIS, MUST CLEAN AND MAINTAIN. INTERIOR BAR GUN HOLDERS DIRTY, 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 FOOD PREP AND ALONG ALL BASEBOARDS WITH ENCRUSTED FOOD DEBRIS, MUST CLEAN AND MAINTAIN. CRACKED DAMAGED FLOOR TILES THROUGHOUT KITCHEN DISH AREA, MUST REPLACE/REPAIR. ALL STORED ARTICLES THROUGHOUT BASEMENT STORAGE AREAS MUST ELEVATED FROM FLOOR. BOXES OF BREAD MUST BE STORED ELEVATED FROM FLOOR IN 1ST. FLOOR PREP.
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. EXCESSIVE GREASE ON CEILING VENTS AND WALLS IN FRONT COOKS LINE AREA. WALLS THROUGHOUT KITCHEN WITH GREASE AND FOOD SPLATTER. MUST CLEAN ALL.
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. MUST PROVIDE PROPER STOPPERS FOR KITCHEN THREE COMPARTMENT SINK AND A NOZZLE FOR SAME SINK THAT REACHES ALL THREE COMPARTMENTS.
38
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. EMPLOYEES PERSONAL HANDBAGS MUST NOT BE STORED AT FRONT BAR/FOOD CONTACT AREAS.
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. ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION, NOT ON TOP OF MACHINE.
43
67
Frequently Asked Questions
When was Old Pueblo Cantina last inspected?
The most recent health inspection at Old Pueblo Cantina on file is from May 4, 2020. The public record contains 11 inspections in total.
What is the most common violation at Old Pueblo Cantina?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited seven times, more than any other issue at Old Pueblo Cantina.
Has Old Pueblo Cantina's inspection record improved over time?
Results have been roughly steady. Inspections at Old Pueblo Cantina have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Old Pueblo Cantina means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants