San-Marino Deli — Zenba Mexican Grill
Last inspected: Oct 24, 2014
64
Score
Going back to 2010, San-Marino Deli — Zenba Mexican Grill has four inspections in the public record. San-Marino Deli — Zenba Mexican Grill was last inspected on Oct 24, 2014. A medium risk score generally means inspectors found things to fix, though most weren't urgent. The file hasn't been updated since Oct 24, 2014, so take the current picture with that in mind.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to nine violations.
Across the inspection history, “* certified food manager on site” is the issue that surfaces most often, recorded three times.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. On the whole, the file is mixed but not concerning.
4
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Oct 24, 2014
Routine
9 minor violations.
View 9 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE STEAM TABLE. APPROXIMATELY 1 LB BEANS AT 115F, 1 LB RICE (COVERED WITH PLASTIC WRAP) AT 115.3F, 3 LBS CHICKEN AT 130.1F. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: LOW TEMPERATURE CHLORINE CHEMICAL SANITIZER DISH MACHINE NOT PROPERLY DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED INSIDE THE MACHINE. SEVERAL ATTEMPTS MADE AND FOUND 0 PPM CHLORINE DISPENSED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY SANITIZING AND CDPH CONTACTED FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-030.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO SOAP OR PAPER TOWELS AT THE EXPOSED HAND SINK. SINK WAS ALSO OBSTRUCTED BY STORED CLEAN POTS AND PANS AND OTHER KITCHEN ITEMS STORED INSIDE THE SINK. MANAGEMENT REMOVED ALL AND PROVIDED SOAP AND TOWELS. 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 REQUIRED DOCUMENTATION ON PREMISES. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL THE 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 VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. EXPIRED SANITATION CERTIFICATE (3-19-13) ON PREMISES OF A MICHAEL ALOVANE. THIS PERSON WAS TELEPHONED DURING THE INSPECTION AND ARRIVED WITH A LETTER FROM "PALADIN MANAGEMENT CONSULTANTS" STATING A SANITATION COURSE WAS TAKEN IN DECEMBER OF 2013 AND A CERTIFICATE WOULD BE ISSUED IF THE EXAM WAS PASSED. NO OTHER DOCUMENTATION AVAILABLE.BUSINESS WAS OPEN OPERATING AT THIS TIME WITH A CUSTOMER AND FOODS BEING PREPARED IE: BEANS ON THE STOVE TOP AT 179.4F. SERIOUS CITATION ISSUED 7-38-012.
21
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: THREE COMPARTMENT SINK NOT PROPERLY MAINTAINED. SEVERE LEAK UNDER SINK INTO A BUCKET. HOT AND COLD WATER NOZZLE ONLY REACHES TWO OF THREE COMPARTMENTS TO FILL WITH WATER. A SPRAY NOZZLE IS ABLE TO REACH THE THIRD COMPARTMENT WITH AN EXTREMELY LOW PRESSURE OF WATER. NO STOPPERS PROVIDED AT SINK. PER SUPERVISOR, GIVEN 48 HOURS TO REPAIR SINK AND TO PROVIDE AN ADEQUATE FLOW OF HOT AND COLD RUNNING WATER TO THE THIRD COMPARTMENT AND PROPER STOPPERS TO ENABLE ADEQUATE WASHING, RINSING AND SANITIZING. SERIOUS CITATION ISSUED 7-38-030.
24
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: KNIVES BEING IMPROPERLY STORED BETWEEN COOKS LINE PREP TABLES. MUST PROVIDE PROPER KNIFE HOLDER OR STORE ON CLEAN PREP TABLE.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SHELVING UNDER COOKS LINE FLAT GRILL WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DIRTY FLOORS THROUGHOUT COOKS LINE AND UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN. ALL STORED ITEMS THROUGHOUT MUST BE STORED ELEVATED FROM THE FLOOR 6" OR ABOVE.
34
64
Sep 27, 2010
Reinspection
3 minor violations.
View 3 violations
Previous serious violation corrected, 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION #26-NO HOT WATER AT HANDSINK BY THE GELATO/COFFEE STATION-NOT CORRECTED AT THIS TIME.
14
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: THIS HAS BEEN UPGRADED TO A CRITICAL VIOLATION AT THIS VISIT. (SEE VIOLATION #14).
26
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. AN OPENING ON THE WALL UNDER THE HANDSINK AT GELATO/COFFEE STATION MUST BE SEALED/COVERED.
35
86
Sep 16, 2010
Reinspection
4 minor violations.
View 4 violations
Previous serious violation corrected, 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION #29 (MUST INSTALL A SPLASHGUARD BETWEEN HANDSINK & PREPSINK AT PREP AREA; CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED- FROM 3/13/09), STILL EXISTING AT THIS TIME.
14
* 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. MUST HAVE A CITY CERTIFIED PERSON AT AL TIMES OPEN, P.H.F.(COOKED CHICKEN,PASTA SHELLS WITH CHEESE), IS HANDLED/SERVED.
21
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. NO HOT WATER AT HANDSINK BY THR COFFEE/GELATO STATION, MUST PROVIDE.
26
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. OPENING ON WALL UNDER HANDSINK AT COFFEE STATION MUST BE SEALED/COVERED, TO PREVENT PEST ENTRY/HARBORAGE.
35
82
Sep 9, 2010
Routine
3 minor violations.
View 3 violations
* 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 ONE ON PREMISES WITH A CITY FOOD CERTIFICATE WHILE HANDLING/SERVING OPEN P.H.F. DURING THIS VISIT. MUST HAVE SUCH PERSON AT ALL TIMES OPEN P.H.F. IS HANDLED, PREPARED, SERVED.
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. MINOR VIOLATIONS NOT COORRECTED AT THIS TIME FROM MARCH 13,2009 (REPORT #157160):#32-MUST INSTALL A SPLASH GUARD BETWEEN THE PREP SINK & HANDSINK AT PREP AREA; MUST SAND/BLEACH CUTTING BOARDS WITH DEEP/DARK GROOVES TO MAKE FOOD-CONTACT SURFACES SMOOTH/EASILY CLEANABLE.
29
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. OPENING ON THE WALL UNDER HANDSINK AT COFFEE STATION MUST BE SEALED/COVERED, TO PREVENT PEST HARBOTRAGE/ENTRY.
35
86
Frequently Asked Questions
When was San-Marino Deli — Zenba Mexican Grill last inspected?
The most recent health inspection at San-Marino Deli — Zenba Mexican Grill on file is from Oct 24, 2014. The public record contains four inspections in total.
What is the most common violation at San-Marino Deli — Zenba Mexican Grill?
Across the inspection record, “* certified food manager on site” has been cited three times, more than any other issue at San-Marino Deli — Zenba Mexican Grill.
Has San-Marino Deli — Zenba Mexican Grill's inspection record improved over time?
No. Recent inspections at San-Marino Deli — Zenba Mexican Grill have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at San-Marino Deli — Zenba Mexican Grill 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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