Senor Pan Cafe, Tapas, Y Vinos
Last inspected: Sep 10, 2018
61
Score
Inspectors have visited Senor Pan Cafe, Tapas, Y Vinos eight times, with records going back to 2016. The most recent report on file is from Sep 10, 2018. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. The most recent inspection at Senor Pan Cafe, Tapas, Y Vinos is from Sep 10, 2018, and nothing newer appears in the public record.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly five violations earlier in the record.
The most common issue across all inspections has been “proper cooling methods used”, showing up five times.
That's lower than the typical Chicago restaurant, which scores around 81. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Sep 10, 2018
Reinspection
3 major violations. 4 minor violations.
View 7 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: 5-203.11 (A) HAND WASHING SINK IS REQUIRED SO THAT IS ACCESSIBLE TO THE FRONT SERVICE STATION. MUST INSTALL EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS. PRIORITY FOUNDATION. 7-38-030(C),NO CITATION ISSUED.
10
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY.INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY.PRIORITY FOUNDATION 7-38-012(A).
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS.INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY.PRIORITY FOUNDATION 7-38-005. -
5
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: VIOLATION COS ON 8.29.2018
33
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-201.11 OBSERVED TORN GASKETS AT BOTTOM DOORS OF THE 6 DOOR KITCHEN STAND-UP COOLER.INSTRUCTED TO REPLACE GASKETS AND MAINTAIN
47
Adequate ventilation & lighting; designated areas used
Inspector notes: 6-501.14 (A) INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD AND FILTERS TO REMOVE EXCESSIVE GREASE BUILD-UP AND TO MAINTAIN. -
56
Allergen training as required
Inspector notes: PA 100-0367 NO ALLERGEN TRAINING/CERTIFICATE AVAILABLE ON SITE.INSTRUCTED TO OBTAIN AND MAINTAIN.
58
61
Aug 29, 2018
Routine
2 critical violations. 7 major violations. 6 minor violations.
View 15 violations
Proper cold holding temperatures
Inspector notes: 3-501.16 (A)(2) FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS FOODS) STORED AT IMPROPER TEMPERATURES DURING STORAGE INSIDE THE 2 DOOR STAND-UP KITCHEN COOLER(AMBIENT AIR TEMPERATURE OF 60.0F).FOUND INTERNAL TEMPERATURES OF THE FOLLOWING FOOD PRODUCTS:YELLOW AND WHITE RICE 60F,COOKED CHICKEN 58.0F,COOKED BEEF 58.8F,SLICED TOMATOES 61.9F,BLACK BEANS AT 58.8F ETC.INSTRUCTED MANAGER ALL (TCS FOODS) MUST BE HELD COLD AT 41F OR BELOW AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED 200#'S OF (TCS FOODS) WORTH APPROX. $700.00 AS STATED BY MANAGEMENT.PRIORITY VIOLATION 7-38-005,CITATION ISSUED-COS.
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: 4-301.11 FOUND 2 DOOR STAND-UP KITCHEN COOLER WITH TCS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 60.0F). INSTRUCTED MANAGEMENT, COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW.THE SAID COOLER IS TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE THE COLD HOLDING UNIT UNTIL IT IS REPAIRED,COLD HOLDING TEMPERATURE MUST BE 41F OR BELOW AT ALL TIMES.PLEASE NOTE:SEE BELOW COMMENTS.PRIORITY VIOLATION 7-38-005, CITATION ISSUED - COS
33
Allergen training as required
Inspector notes: NO ALLERGEN TRAINING/CERTIFICATE AVAILABLE ON SITE.INSTRUCTED TO OBTAIN AND MAINTAIN.PRIORITY FOUNDATION VIOLATION, NO CITATION ISSUED.
58
Proper date marking and disposition
Inspector notes: 3-501.17 (C) INSTRUCTED TO LABEL AND DATE READY TO EAT FOODS INSIDE PREP COOLERS AND INSIDE WALK-IN COOLER.PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
23
Thermometers provided & accurate
Inspector notes: 4-203.11 (A) INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS WITH TCS FOODS.PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
36
Insects, rodents, & animals not present
Inspector notes: 6-501.112(C) OBSERVED LIVE FRUIT FLIES AT BAR AREA AND IN KITCHEN DISHWASHING AREAS ON EXTERIOR TOP OF WALK-IN-FREEZER AND ON WALLS/CEILINGS NEAR THE REAR EXIT DOOR. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THESE AREAS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS AND NOTIFY THE PEST CONTROL COMPANY TO SERVICE THE PREMISES.PRIORITY FOUNDATION 7-38-020(A),CITATION ISSUED.
38
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY.INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY.PRIORITY FOUNDATION 7-38-012(A).
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS.INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY.PRIORITY FOUNDATION 7-38-005.
5
Adequate handwashing sinks properly supplied and accessible
Inspector notes: 5-203.11 (A) HAND WASHING SINK IS REQUIRED SO THAT IS ACCESSIBLE TO THE FRONT SERVICE STATION. MUST INSTALL EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS. PRIORITY FOUNDATION. 7-38-030(C),NO CITATION ISSUED.
10
Food-contact surfaces: cleaned & sanitized
Inspector notes: 4-602.11(E)(4) INSTRUCTED TO DETAIL CLEAN THE UPPER PANEL OF ICE MAKER LOCATED AT BAR AREA TO REMOVE SLIGHT ACCUMULATION OF CALCIUM BUILD-UP AND TO MAINTAIN.
16
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-201.11 OBSERVED TORN GASKETS AT BOTTOM DOORS OF THE 6 DOOR KITCHEN STAND-UP COOLER.INSTRUCTED TO REPLACE GASKETS AND MAINTAIN.
47
Non-food/food contact surfaces clean
Inspector notes: 4-601.11(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN PREP AND STORAGE SHELVES THROUGHOUT PREP/COOKING AREA/BAR AREA,EXTERIOR SURFACES OF ALL STORAGE BINS,INTERIOR/EXTERIORS OF COOLERS AND FREEZER WITH FOOD DEBRIS AND SIDES OF HOT COOKING EQUIPMENTS AND MANUAL CAN OPENER WITH HOUSING ATTACHED TO TABLE.
49
Physical facilities installed, maintained & clean
Inspector notes: 6-101.11 (A) FLOORS ALONG WALLS AND IN ALL CORNERS OF KITCHEN/DISHWASHING AREA AND BASEMENT DRY STORAGE AREA IN NEED FOR A DETAIL CLEANING AND TO MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: 6-201.16 (A) INSTRUCTED TO DETAIL CLEAN AND SANITIZE WALLS AND CEILINGS THROUGHOUT THE KITCHEN/DISWASHING AREAS AND AT BAR AREA TO REMOVE FOOD SPLASHED DEBRIS AND TO MAINTAIN THESE AREAS TO SMOOTH,EASILY CLEANABLE SURFACES.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: 6-501.14 (A) INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD AND FILTERS TO REMOVE EXCESSIVE GREASE BUILD-UP AND TO MAINTAIN.
56
27
Mar 23, 2017
Reinspection
12 minor violations.
View 12 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: DURING INSPECTION FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS (EG CHICKEN, PORK, SOUPS, SANDWICHES ETC) FOOD ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. (CERTIFIED MANAGER SHOWED UP 30 MINUTES LATER). ESTABLISHMENT IS OPEN FOR BUSINESS, NOTED FOOD HANDLER PREPARING, COOKING AND SERVING FOODS TO CUSTOMER. SERIOUS VIOLATION 7-38-012
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO RE CAULK WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP BEHIND DISH MACHINE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF (2) 3 COMPARTMENT SINK, PREP AND STORAGE SHELVES WITH GREASE AND DUST ACCUMULATION IN REAR PREP/COOKING AREA---------MUST DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF MOP SINK.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP ARE/COOKING AREA ESPECIALLY UNDERNEATH 3 COMPARTMENT SINK AND FLOORS THROUGHOUT BASEMENT STORAGE AREA.----------MUST REPLACE MISSING FLOOR BASEBOARD NEXT TO 3 COMPARTMENT BAR SINK BEHIND FRONT BAR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED WALL BEHIND 3 COMPARTMENT SINK AND BEHIND AND UNDER DISHMACHINE NOT CLEAN AND IN POOR REPAIR IN REAR PREP/COOKING AREA. INSTRUCTED TO CLEAN AND REPAIR.--------MUST SEAL HOLES ON WALLS BEHIND/ABOVE 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA.---------MUST CLEAN AND MAINTAIN CEILING AND WALLS WITH DRIED FOOD SPILLAGE AROUND REAR PREP/COOKING AREA OR CLEAN AND REPAINT.---------MUST PROVIDE SMOOTH AND EASILY CLEANABLE CEILING TILES ABOVE ICE MACHINE IN BASEMENT OR RELOCATE ICE MACHINE UNDER CEILING.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: INSTRUCTED TO REPLACE MISSING LIGHT BULBS INSIDE 6 DOOR REACH-IN COOLER AND INSIDE 4 DOOR REACH-IN COOLER IN REAR PREP/COOKING AREA. MUST USE SHATTER PROOF LIGHT BULBS.---------MUST PROVIDE SHATTERPROOF LIGHT BULBS INSIDE HOT HOLDING DISPLAY CASE BEHIND FRONT SERVICE COUNTER.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO REPAIR DRAINPIPE LEAK UNDERNEATH 3RD COMPARTMENT (FAR RIGHT) OF THE 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA.-------MUST PROVIDE WORKING DRAIN STOPPERS FOR (2) 3 COMPARTMENT SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN, REMOVE UNNECESSARY ARTICLES, CLUTTER AND UNUSED EQUIPMENT STORED IN BASEMENT STORAGE TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.---------ALL CLEANING SUPPLIES (MOPS AND BROOMS) MUST BE STORED OFF THE FLOOR.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: NOTED ICE SCOOP STORED ON TOP OF ICE. MUST BE STORED PROPERLY IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
43
Food handler requirements met
Inspector notes: FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.
45
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOODS (FLAN) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY INSIDE DISPLAY COOLER (WITH AN AIR TEMPERATURE OF 45.5F. FLAN INTERNAL TEMPERATURE OF 51.8F/49.2F/48.8F/49.7F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER REMOVE AND DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $135.00, TOTAL WEIGHT 10 LBS. (MANAGER STATED, THE SAID DISPLAY COOLER WILL BE ONLY USE FOR CANNED AND BOTTLED SODA AND NO POTENTIALLY HAZARDOUS FOODS). CRITICAL VIOLATION 7-38-005 (A)
3
55
Mar 15, 2017
Routine
13 minor violations.
View 13 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE 6 DOOR REACH-IN COOLER (WITH AN AIR TEMPERATURE OF 36.5F). NOTED COOKED SHREDDED PORK INTERNAL TEMPERATURE OF 62.6F, CHICKEN AT 48.5F, DIP AT 52.3F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. ALSO FOUND INTERNAL TEMPERATURE OF FLAN AT 51.8F STORED INSIDE DISPLAY COOLER (WITH AN AIR TEMPERATURE OF 39.7F). MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 250.00, TOTAL WEIGHT 25 LBS. CRITICAL VIOLATION 7-38-005(A)
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOUND INTERIOR SURFACES AND TUBINGS OF ICE MACHINE WITH VISIBLE MOLD LIKE SUBSTANCES (PINK AND BLACK SLIMY SUBSTANCE) SEVERE BUILD-UP LIKELY TO CONTAMINATE THE ICE WHICH TO BE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO EMPTY ICE MACHINE. MUST CLEAN (WASH, RINSE AND SANITIZE) AND MAINTAIN. SERIOUS VIOLATION 7-38-O005(A)
16
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: DURING INSPECTION FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS (EG CHICKEN, PORK, SOUPS, SANDWICHES ETC) FOOD ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. (CERTIFIED MANAGER SHOWED UP AN HOUR LATER). ESTABLISHMENT IS OPEN FOR BUSINESS, NOTED FOOD HANDLER PREPARING, COOKING AND SERVING FOODS TO CUSTOMER. SERIOUS VIOLATION 7-38-012
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO RE CAULK WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP BEHIND DISH MACHINE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF (2) 3 COMPARTMENT SINK, PREP AND STORAGE SHELVES WITH GREASE AND DUST ACCUMULATION IN REAR PREP/COOKING AREA---------MUST DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF MOP SINK.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP ARE/COOKING AREA ESPECIALLY UNDERNEATH 3 COMPARTMENT SINK AND FLOORS THROUGHOUT BASEMENT STORAGE AREA.----------MUST REPLACE MISSING FLOOR BASEBOARD NEXT TO 3 COMPARTMENT BAR SINK BEHIND FRONT BAR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED WALL BEHIND 3 COMPARTMENT SINK AND BEHIND AND UNDER DISHMACHINE NOT CLEAN AND IN POOR REPAIR IN REAR PREP/COOKING AREA. INSTRUCTED TO CLEAN AND REPAIR.--------MUST SEAL HOLES ON WALLS BEHIND/ABOVE 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA.---------MUST CLEAN AND MAINTAIN CEILING AND WALLS WITH DRIED FOOD SPILLAGE AROUND REAR PREP/COOKING AREA OR CLEAN AND REPAINT.---------MUST PROVIDE SMOOTH AND EASILY CLEANABLE CEILING TILES ABOVE ICE MACHINE IN BASEMENT OR RELOCATE ICE MACHINE UNDER CEILING.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: INSTRUCTED TO REPLACE MISSING LIGHT BULBS INSIDE 6 DOOR REACH-IN COOLER AND INSIDE 4 DOOR REACH-IN COOLER IN REAR PREP/COOKING AREA. MUST USE SHATTER PROOF LIGHT BULBS.---------MUST PROVIDE SHATTERPROOF LIGHT BULBS INSIDE HOT HOLDING DISPLAY CASE BEHIND FRONT SERVICE COUNTER.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO REPAIR DRAINPIPE LEAK UNDERNEATH 3RD COMPARTMENT (FAR RIGHT) OF THE 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA.-------MUST PROVIDE WORKING DRAIN STOPPERS FOR (2) 3 COMPARTMENT SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN, REMOVE UNNECESSARY ARTICLES, CLUTTER AND UNUSED EQUIPMENT STORED IN BASEMENT STORAGE TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.---------ALL CLEANING SUPPLIES (MOPS AND BROOMS) MUST BE STORED OFF THE FLOOR.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: NOTED ICE SCOOP STORED ON TOP OF ICE. MUST BE STORED PROPERLY IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
43
Food handler requirements met
Inspector notes: FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.
45
52
Aug 9, 2016
Complaint
1 minor violation.
View 1 violation
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Observed slight dirt accumulation in the interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain. Observed dirt in the 2 door prep cooler gaskets in the kitchen. Instructed facility to clean and maintain.
33
95
May 26, 2016
Routine
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Observed rice stored in a plastic grocery bag. Instructed facility to use only food grade materials and to maintain. Observed water bottles with small openings intended for table top service. Instructed facility to obtain and maintain a bottle brush to assist in adequately washing rinsing and sanitizing said bottles in the three compartment sink.
32
95
Apr 18, 2016
Reinspection
No violations found.
100
Apr 14, 2016
License
4 minor violations.
View 4 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Observed the dish machine not maintained/not sanitizing. Instructed facility to repair and maintain. Critical violation 7-38-030.
8
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Instructed facility to install and maintain an exposed handsink at the front counter/bar with soap, paper towels, and cold and hot running water under city pressure. Critical violation 7-38-030.
11
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: Observed the double door in the kitchen that leads outside with a quarter inch gap along the bottom edge. Instructed facility to repair and maintain so that door is tight fitting. Serious violation 7-38-020.
18
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Observed clutter in the basement throughout. Instructed facility to remove any unnecessary items, organize remaining, store 6 inches off walls and floors and maintain to help prevent pest harborage and facilitate proper cleaning methods.
41
82
Frequently Asked Questions
When was Senor Pan Cafe, Tapas, Y Vinos last inspected?
The most recent health inspection at Senor Pan Cafe, Tapas, Y Vinos on file is from Sep 10, 2018. The public record contains eight inspections in total.
What is the most common violation at Senor Pan Cafe, Tapas, Y Vinos?
Across the inspection record, “proper cooling methods used” has been cited five times, more than any other issue at Senor Pan Cafe, Tapas, Y Vinos.
Has Senor Pan Cafe, Tapas, Y Vinos' inspection record improved over time?
No. Recent inspections at Senor Pan Cafe, Tapas, Y Vinos have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Senor Pan Cafe, Tapas, Y Vinos means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
Nearby Restaurants