Sopo
Last inspected: Aug 16, 2011
74
Score
Sopo has only two inspections on file, a thin record to work from. On Aug 16, 2011, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. Public records show no inspections at Sopo since Aug 16, 2011, so this file may not reflect current conditions.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to six violations per visit.
“Food and non-food contact surfaces properly designed” comes up most often, recorded two times in the inspection record.
By comparison, the average Chicago facility scores 81, putting Sopo on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
2
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Aug 16, 2011
Reinspection
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: VIOLATION REMAINS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: VIOLATION REMAINS FROM 8-3-11 #517453.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: VIOLATION REMAINS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: VIOLATION REMAINS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: VIOLATION REMAINS.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: VIOLATION REMAINS
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74
Aug 3, 2011
Complaint
14 minor violations.
View 14 violations
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED RAW UNCOVERED VEGETABLES NOT PROTECTED FROM CONTAMINATION. RAW EGGS BEING STORED IN WALK-IN COOLER DIRECTLY ABOVE UNCOVERED FRESH VEGETABLES. MANAGEMENT REMOVED DURING INSPECTION.
4
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER. EMPTY SANITIZER CONTAINER WHILE DISHES INSIDE MACHINE. EMPLOYEE CHANGED TO FULL CONTAINER DURING INSPECTION.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS AT KITCHEN EXPOSED HAND SINK. EMPLOYEE PROVIDED DURING INSPECTION.
12
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. REAR EXIT DOOR OF KITCHEN TO ALLEY NOT RODENT PROOF/TIGHT FITTING. OPEN 1 INCH GAP ON BOTTOM OF DOOR. INSTRUCTED TO REPAIR TO MAKE TIGHT FITTING SEAL. OBSERVED ANIMAL FECES ON FLOOR OF BASEMENT. EMPLOYEE REMOVED.
18
* 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 CITY OF CHICAGO CERTIFIED MANAGER PRESENT AT TIME OF INSPECTION AND NO VALID CERTIFICATE POSTED ON PREMISES.
21
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. ALL PREPARED FOODS MUST BE LABELED AND DATED. BULK CHIPS CONTAINERS MUST BE LABELED.
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. TO GO FOOD CONTAINERS ON COOKS LINE MUST BE STORED INVERTED.
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. PLASTIC DISH RACKS WITH BLACK STAINS, EMBEDDED DIRT. MUST REPLACE. MUST NOT USE TINFOIL AS LINER FOR EQUIPMENT. TORN AND DAMAGED RUBBER DOOR GASKETS ON COOKS LINE COOLER. MUST REPLACE. LID FOR KITCHEN BOX FREEZER IN POOR REPAIR BROKEN INSIDE WITH EXPOSED INSULATION. MUST REPLACE. PRESSED WOOD SHELVING ABOVE KITCHEN THREE COMPARTMENT SINK CHIPPING AND IN POOR REPAIR. 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. EXCESSIVE GREASE DRIPPING FROM INSIDE EXHAUST HOOD. MUST CLEAN AND MAINTAIN.
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. MISSING FLOOR TILES AT DISH MACHINE AREA AND ENTRANCE TO KITCHEN. MISSING FLOOR BASEBOARD IN 1ST FLR. LADIES WASHROOM. MUST REPLACE. POOLING WATER ON FLOOR IN REAR BASEMENT STORAGE.MUST REMOVE. BAGGED ONIONS MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE.
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. HOLES IN WALLS IN THE FOLLOWING AREAS: CEILING ABOVE STORED GLASSWARE ACROSS FROM DISH MACHINE, THROUGHOUT COOKS LINE AND WITH MISSING TILES, IN 1ST FLR. LADIES WASHROOM, IN BRICK WALLS IN DINING ROOM. MUST SEAL AND REPAIR ALL.
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELDS THROUGHOUT BASEMENT DRY STORAGE, AT WALK-IN COOLER, ABOVE ICE MACHINE. MUST PROVIDE.
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. ALL COOKING EQUIPMENT ON COOKS LINE MUST BE COMPLETELY UNDER HOODED VENTILATION. MUST PROVIDE BACK FLOW PREVENTION DEVICE ON UTILITY MOP SINK WHERE HOSE IS ATTACHED. WATER DRIPPING FROM PIPE INTO LARGE BUCKET IN BASEMENT. MUST REPAIR LEAK AND REMOVE STANDING WATER. NO WATER AT 1ST AND 2ND FLOOR EXPOSED HAND SINKS. MUST PROVIDE. 2ND FLR. MENS WASHROOM WASHBOWL NOT ATTACHED TO WALL OR INSTALLED. FOUND ON FLOOR OF WASHROOM. MUST REPAIR. KITCHEN THREE COMPARTMENT SINK NOT LARGE ENOUGH TO SUBMERGE LARGE POTS ON PREMISES. MUST PROVIDE A LARGER SINK OR REMOVE ALL POTS/PANS UNABLE TO FIT INTO SINK.
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. ALL UNNECESSARY ARTICLE AND EQUIPMENT STORED ON 2ND FLR. REAR ROOF/PATIO MUST BE REMOVES FROM PREMISES.
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Frequently Asked Questions
When was Sopo last inspected?
The most recent health inspection at Sopo on file is from Aug 16, 2011. The public record contains two inspections in total.
What is the most common violation at Sopo?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited two times, more than any other issue at Sopo.
Has Sopo's inspection record improved over time?
Yes. Recent inspections at Sopo have averaged around six violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sopo 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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