Su Taqueria El Gallo Bravo #4
Last inspected: Aug 17, 2012
86
Score
Across the available record, Su Taqueria El Gallo Bravo #4 has six inspections on file, the first dated 2010. On Aug 17, 2012, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer. Su Taqueria El Gallo Bravo #4's record stops at Aug 17, 2012, more than two years back, so current conditions may differ.
Violation counts have held steady across recent visits, averaging around five violations each.
When inspectors have written things up, “walls, ceilings, attached equipment constructed per code” has been the most frequent reason, cited four times.
Compared to the broader Chicago restaurant scene, where the average is 81, this is a stronger showing. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Aug 17, 2012
Reinspection
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floor through-out premises not cleaned. Instructed to detail clean daily.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Walls not maintained through-out premises. Insturcted to replace missing wall tile and repair wall leading into rear room. Light and ventilation covers through-out not cleaned. Instructed to detail clean.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation not provided inside toilet room. Instructed to repair ventilation fan.
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86
Aug 10, 2012
Complaint
5 minor violations.
View 5 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: Evidence of live flies on premises. Observed numerous flies-approximately 25 small houseflies through-out premises. Instructed to remove all live activity, detail clean and sanitize all areas. Serious citation issued 7-38-020.
18
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: Dish washing facilities not maintained or operated. While runiing and draining water in right compartment of three compartment sink, water with food debris coming up left and middle sides. Instructed to detail clean drainline and grease trap to prevent inadequate disposal of waste water. Serious citation issued 7-38-030.
24
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floor through-out premises not cleaned. Instructed to detail clean daily.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Walls not maintained through-out premises. Insturcted to replace missing wall tile and repair wall leading into rear room. Light and ventilation covers through-out not cleaned. Instructed to detail clean.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation not provided inside toilet room. Instructed to repair ventilation fan.
38
78
Jan 4, 2012
Routine
6 minor violations.
View 6 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. FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (EG TACOS, BEEF, PORK, CHICKEN, COOKED RICE, BURRITOS ETC.) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED 7-38-012
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED MEAT SLICER AT REAR STORAGE AREA. INSTRUCTED TO INSTALL EXPOSED HAND SINK FOR PROPER HAND WASHING OR REMOVE PREP TABLE AND MEAT SLICER.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO REPLACE MISSING FLOOR TILES UNDER DINING TABLE (DINING AREA) OR LEVEL.--------MUST REPLACE MISSING FLOOR BASEBOARD TILES AROUND DINING AREA.---------MUST CLEAN AND MAINTAIN FLOORS UNDER AND AROUND HOT WATER TANK IN REAR AREA (CLOSET INSIDE TOILET ROOM).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO CLEAN OR REPAINT WALLS THROUGHOUT REAR STORAGE/PREP AREA.------MUST SEAL GAP/OPENING AT MOP SINK WALL TILES.---------MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH HEAVY DUST BUILD-UP INSIDE TOILET ROOM.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST FIX SLOW DRAINING 3 COMPARTMENT SINK.-------NOTED MISSING TILES AROUND MOP SINK. INSTRUCTED TO REPLACE.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REORGANIZE REAR STORAGE AREA. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
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74
Apr 13, 2011
Routine
8 minor violations.
View 8 violations
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. INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF GARBAGE CONTAINER, INTERIOR AND EXTERIOR OF MOP SINK, INTERIOR OF WASHROOM CABINET, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK, HOOD AND FILTERS ABOVE COOKING EQUIPMENT, INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT.
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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AND IN REAR AREA.
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. INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLS IN PREP AREA AND IN REAR AREA (WHERE MOP SINK IS LOCATED).
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT MUST BE SHIELDED IN REAR STORAGE/COOLER AREA.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. INSTRUCTED TO REPAIR BROKEN SELF CLOSER AT WASHROOM DOOR.
37
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. INSTRUCTED TO FIX CLOGGED MOPSINK IN REAR. MUST PROVIDE WORKING DRAINSTOPPERS AT 3 COMPARTMENT SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
40
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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES/CLUTTER STORED AROUND HOT WATER TANK IN WASHROOM TO PREVENT RODENT AND INSECT HARBORAGE.
41
67
Jan 12, 2010
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED HOOD AND FILTERS ABOVE COOKING EQUIPMENT NOT CLEAN WITH GREASE AND DUST HANGING. INSTRUCTED TO CLEAN AND MAINTAIN.---FOUND HAND SINK INSIDE WASHROOM IN POOR REPAIR. INSTRUCTED TO FIX OR REPLACE.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS IN REAR DINING AREA IN POOR REPAIR LEADING TO REAR STORAGE/MOP ROOM (UNEVEN FLOOR COVERED WITH CARPET). INSTRUCTED TO FIX.
34
90
Jan 5, 2010
Complaint
6 minor violations.
View 6 violations
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GARBAGE AREA NOT CLEAN, GARBAGE DUMPSTER OVERFLOWING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
19
* 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. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG TACO, BURRITO, CHICKEN, BEEF, PORK ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES.
21
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. NOTED HOOD AND FILTERS ABOVE COOKING EQUIPMENT NOT CLEAN WITH GREASE AND DUST HANGING. INSTRUCTED TO CLEAN AND MAINTAIN.---FOUND HAND SINK INSIDE WASHROOM IN POOR REPAIR. INSTRUCTED TO FIX OR 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. MUST DETAIL CLEAN AND MAINTAIN STORAGE SHELVES AND CABINETS BEHIND FRONT PREP AREA.
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. MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES, INCLUDING REAR STORAGE AREA ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOKING EQUIPMENT. NOTED GREASE AND DIRT BUILD-UP.-- FOUND FLOORS IN REAR DINING AREA IN POOR REPAIR LEADING TO REAR STORAGE/MOP ROOM (UNEVEN FLOOR COVERED WITH CARPET). INSTRUCTED TO FIX.
34
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. NOTED SLOW DRAINING AT 3 COMPARTMENT SINK. INSTRUCTED TO FIX.--- MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMP SINK.
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Frequently Asked Questions
When was Su Taqueria El Gallo Bravo #4 last inspected?
The most recent health inspection at Su Taqueria El Gallo Bravo #4 on file is from Aug 17, 2012. The public record contains six inspections in total.
What is the most common violation at Su Taqueria El Gallo Bravo #4?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited four times, more than any other issue at Su Taqueria El Gallo Bravo #4.
Has Su Taqueria El Gallo Bravo #4's inspection record improved over time?
Results have been roughly steady. Inspections at Su Taqueria El Gallo Bravo #4 have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Su Taqueria El Gallo Bravo #4 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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