Vincenzo's
Last inspected: Feb 11, 2016
82
Score
Public records show seven inspections at Vincenzo's stretching back to 2012. The latest inspection on file is from Feb 11, 2016. A low risk rating suggests inspectors haven't found much to be concerned about lately. The most recent inspection at Vincenzo's is from Feb 11, 2016, and nothing newer appears in the public record.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The pattern that stands out is “food and non-food contact surfaces properly designed”, which has been cited four times.
The city-wide average is 81, putting Vincenzo's squarely in typical territory. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 11, 2016
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CUTTING BOARD AT PREP LINE STAINED, WITH DEEP, DARK GROOVES. INSTD TO CLEAN AND MAINTAIN SAME.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: REPLACE MISSING FLOOR DRAIN COVER IN BASEMENT.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHTSHIELDS MISSING FOR LIGHTS IN BASEMENT PREP/DISHWASHING AREA. PROVIDE SAME.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: BAR EXPOSED HANDSINK LOOSE FROM WALL, SLANTED. INSTD TO REPAIR SAME.
38
82
Oct 20, 2015
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT OR REPLACE RUSTY STORAGE RACKS AND SHELF(COVERED WITH ALUMINUM FOIL) UNDERNEATH PREP TABLE IN BASEMENT PREP AREA. REPLACE WORN GASKETS AROUND DOOR TO BASEMENT FOOD WALK-IN COOLER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE FOLLOWING: 3 COMPARTMENT SINK BEHIND THE BAR, ICE SCOOPS AND HOLSTERS BEHIND THE BAR AND IN BASEMENT, MEAT SLICER, CABINET INTERIORS OF DEEP FRYERS, SIDES OF ALL COOKING EQUIPMENT IN MAIN FOOD PREP AREA, EXTERIORS OF ALL COOLERS THROUGHOUT, AND THE INTERIOR OF REACH-IN BEER COOLER SEVERAL INCHES OF BROWNISH-RUSTY COLORED WATER INSIDE UNIT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS ALONG THE BASES OF THE WALLS THROUHOUT ALL ROOMS AND AREAS OF THE BASEMENT(DEBRIS AND DIRT), AND UNDERNEATH AND BEHIND COOKING EQUIPMENT IN MAIN FOOD PREP AREA(GREASE AND FOOD BUILD-UP).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN AND/ OR PAINT ALL HEAVILY STAINED WALLS AND CEILING IN MAIN FOOD PREP AREA, REAR EXIT DOOR AND WALLS IN STAIRWAY LEADING DOWN T0 BASEMENT, AND WALLS IN BASEMENT DISH WASHING, EQUIPMENT STORAGE AND FOOD PREP AREAS. CLEAN MASSIVE GREASE BUILD-UP FROM HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN MAIN FOOD PREP AREA. CLEAN GREASE AND DUST BUILD-UP FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. REPLACE MISSING LIGHT SHIELD IN MAIN FOOD PREP AREA. CLEAN DEBRIS FROM ALL WALL LEDGES THROUGHOUT BASEMENT.
35
Food handler requirements met
Inspector notes: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
45
78
Oct 13, 2015
Routine
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: BASEMENT WALK-IN FOOD COOLER NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 52.6F. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES AND TO HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A). UNIT TAGGED HELD FOR INSPECTION.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN BASEMENT WALK-IN COOLER: TURKEY-46.0F, CHICKEN-46.7F & 47.6F, PORK-47.8F, BUTTERMILK-48.2F, AND EGGS-49.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED(75LB VALUED AT $300). CRITICAL VIOLATION 7-38-005(A).
3
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: WATER BACKING UP IN OPEN SITE DRAIN ONTO THE FLOOR THAT IS CONNECTED TO WASTELINE PIPE UNDERNEATH 3 COMPARTMENT SINK THAT IS ALSO CONNECTED TO THE GREASE TRAP WHEN WATER IS DRAINED FROM A COMPARTMENT OF THE 3 COMPARTMENT SINK. MUST REPAIR. SERIOUS VIOLATION. SERIOUS VIOLATION 7-38-030.
24
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT OR REPLACE RUSTY STORAGE RACKS AND SHELF(COVERED WITH ALUMINUM FOIL) UNDERNEATH PREP TABLE IN BASEMENT PREP AREA. REPLACE WORN GASKETS AROUND DOOR TO BASEMENT FOOD WALK-IN COOLER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE FOLLOWING: 3 COMPARTMENT SINK BEHIND THE BAR, ICE SCOOPS AND HOLSTERS BEHIND THE BAR AND IN BASEMENT, MEAT SLICER, CABINET INTERIORS OF DEEP FRYERS, SIDES OF ALL COOKING EQUIPMENT IN MAIN FOOD PREP AREA, EXTERIORS OF ALL COOLERS THROUGHOUT, AND THE INTERIOR OF REACH-IN BEER COOLER SEVERAL INCHES OF BROWNISH-RUSTY COLORED WATER INSIDE UNIT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS ALONG THE BASES OF THE WALLS THROUHOUT ALL ROOMS AND AREAS OF THE BASEMENT(DEBRIS AND DIRT), AND UNDERNEATH AND BEHIND COOKING EQUIPMENT IN MAIN FOOD PREP AREA(GREASE AND FOOD BUILD-UP).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN AND/ OR PAINT ALL HEAVILY STAINED WALLS AND CEILING IN MAIN FOOD PREP AREA, REAR EXIT DOOR AND WALLS IN STAIRWAY LEADING DOWN T0 BASEMENT, AND WALLS IN BASEMENT DISH WASHING, EQUIPMENT STORAGE AND FOOD PREP AREAS. CLEAN MASSIVE GREASE BUILD-UP FROM HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN MAIN FOOD PREP AREA. CLEAN GREASE AND DUST BUILD-UP FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. REPLACE MISSING LIGHT SHIELD IN MAIN FOOD PREP AREA. CLEAN DEBRIS FROM ALL WALL LEDGES THROUGHOUT BASEMENT.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: PROVIDE A CONTAINER FOR ICE SCOOP IN BASEMENT THAT PROTECTS THE SCOOP FROM CONTAMINATION.
43
Food handler requirements met
Inspector notes: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
45
64
Nov 26, 2014
Routine
6 minor violations.
View 6 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: NO SANITIZING SOLUTION REGISTERING AT THE LOW TEMPERATURE DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR. CRITICAL VIOLATION
8
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST INVERT ALL MULTI USE ITEMS. (STORE UPSIDE DOWN)
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN FRYERS AND THE HOOD ABOVE THE COOKING EQUIPMENT. MUST CLEAN WALLS UNDERNEATH THE BAR TOP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN FLOORS IN THE BASEMENT, IN THE BAR AREA,UNDER STORAGE SHELVES AND THROUGHOUT PREP AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPAIR DAMAGED CEILING IN THE BASEMENT DISHWASHING AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR LEAK ABOVE THE REAR EXIT DOOR FRAME AND REMOVE STANDING WATER COLLECTING IN CONTAINER UNDERNEATH. MUST INSTALL A SPLASH GUARD AT THE MOP SINK IN BASEMENT.
38
74
May 28, 2014
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED SMALL REACH IN COOLER AT 46 DEGREES F. ALSO NOTED PREP COOLER AT 55.7 DEGREES F. MUST REPAIR AND MAINTAIN COOLERS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED POTETENTIALLY HAZARDOUS COLD FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 65LBS OF COOKED GROUND BEEF,RAW PORK SAUSAGE,DELI MEATS,VARIOUS CHEESES,COOKED PASTA,RAW BACON,SLICED TOMATOES,ITALIAN BEEF AND COOKED CHICKEN AT IMPROPER TEMPERATURES RANGING BETWEEN 48.7-58.6 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROPELRY LABEL ALL BULK FOOD ITEM CONTAINERS. (SALT,SUGAR,CORN MEAL,ETC)
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST SEAL THE RIGHT SIDE OF THE REAR EXIT DOOR LEADING TO THE OUTSIDE GARBAGE AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN THE INTERIOR OF FRYERS. MUST ALSO DETAIL CLEAN THE VENTILATION COVERS IN THE WASHROOMS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS BEHIND BAR AND IN PREP AREA. MUST ALSO REMOVE POOLING WATER IN BASEMENT. MUST KEEP FLOORS IN BASEMENT DRY AT ALL TIMES.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST INSTALL A MOP SINK ON SITE WITH A PROPER BACK FLOW DEVICE ATTACHED. MUST REMOVE FOUL ODORS FROM THE MENS WASHROOM.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROVIDE SANITARY CONTAINERS TO STORE ALL ICE DISPENSING UTENSILS.
43
67
May 22, 2013
Routine
2 minor violations.
View 2 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS IN THE FOLLOWING AREAS NEED CLEANING TO REMOVE GREASE, SPILLS, DEBRIS IN KITCHEN AROUND EQUIPMENT, IN BASEMENT AROUND DISH WASHING AREA AND INSIDE WALK IN BEER COOLER. MUST MAINTAIN FLOORS IN BASEMENT AS DRY AS POSSIBLE.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FITLERS AND HOOD ABOVE COOKING EQUIPMENT NEEDS CLEANING TO REMOVE GREASE AND DUST.
38
90
Dec 11, 2012
License
5 minor violations.
View 5 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST SEAL ALL RAW WOOD STAIRWAY LEADING TO THE BASEMENT SO AS TO BE SMOOTH AND EASILY CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPAIR PEELING PAINT AT PREP AREA. MUST PROVIDE WALLBASE COVING AT WALL NEXT TO EXPOSED HANDSINK THE BASEMENT. MUST SEAL HOLES AT WALL AT OFFICE ENTRY IN THE BASEMENT SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST SEAL HOLES AT WALLBASE LEADING TO THE SUMP PUMP AREA NEXT TO THE BOTTOM OF THE STAIRCASE.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHTSHIELD AT WALK-IN COOLER IN THE BASEMENT.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE 3 SINK STOPPERS AT BAR 3COMP SINK. MUST PROVIDE SPLASH GUARDS AT BAR EXPOSED HAND SINK AND BASEMENT EXPOSED HAND SINK NEXT TO DISH MACHINE. MUST INSTALL STAINLESS STEEL DRAIN BOARD AT 3COMP SINK IN THE BASEMENT.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE THERMOMETERS AT ALL COOLERS, REFRIGERATORS AND FREEZERS ON PREMISES AT ALL TIMES.
40
78
Frequently Asked Questions
When was Vincenzo's last inspected?
The most recent health inspection at Vincenzo's on file is from Feb 11, 2016. The public record contains seven inspections in total.
What is the most common violation at Vincenzo's?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Vincenzo's.
Has Vincenzo's inspection record improved over time?
Results have been roughly steady. Inspections at Vincenzo's have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Vincenzo's 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