BORINQUEN LOUNGE

Address: 3811 N WESTERN AVE , CHICAGO, IL 60618, Chicago, IL

Latest Inspection: Out of Business on Sep 20, 2022

Facility Details

• Facility Type: Restaurant
• Risk: Risk 1 (High)
• Status: Independent

Inspection History (18 inspections)

• Out of Business — 2022-09-20 00:00:00 ()
• Pass — 2022-03-11 00:00:00 () 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED WORNED-OUT STAINED CUTTING BOARDS IN THE KITCHEN PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE
• Fail — 2021-12-10 00:00:00 () 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND INCOMPLETE VOMITING AND DIARRHEAL SPILL KIT ( MISSING ITEM APPROPRIATE SANITIZER THAT KILLS NOROVIRUS). INSTRUCTED TO P
• Pass — 2020-11-09 00:00:00 () 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR NOTED DIRTY. MUST CLEAN AND MAINTAIN. | 41. WIPING CLOTHS: PROPERLY USED & STORED - Comme
• Fail — 2020-10-28 00:00:00 () 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR NOTED DIRTY. MUST CLEAN AND MAINTAIN. | 23. PROPER DATE MARKING AND DISPOSITION - Comments
• Pass w/ Conditions — 2019-07-25 00:00:00 () 23. PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED REFRIGERATED TCS FOODS WITHOUT SELL BY DATE ON LABELS. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPAPRED ON SITE AND HELD
• Fail — 2019-07-18 00:00:00 () 23. PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED REFRIGERATED TCS FOODS WITHOUT SELL BY DATE ON LABELS. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPAPRED ON SITE AND HELD
• Pass w/ Conditions — 2018-08-20 00:00:00 () 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) EMPLOYEE HEALTH POLICY NOT AVAILABLE AT THIS TIME. INSTRUCTED TO IMPLEMENT AN E
• Pass — 2017-04-11 00:00:00 () 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED MOLD/FOOD DEBRIS INSIDE PREP AREA BLACK STAND UP REACH IN COOLER. MUST CLEAN AND SANITIZE INTER
• Pass w/ Conditions — 2016-06-30 00:00:00 () 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DURING INSPECTION FOUND 3DR REFRIGERATOR NOT MAINTAINING PROPER TEMPERATUE. ABOVE UNIT WAS MAINTAINING 50F DEGREES. INSTRUCTED FOOD STAFF THAT
• Pass — 2015-07-28 00:00:00 () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: WELD SEAM AT TOP LEFT OF THE 3 COMPARTMENT SINK,MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.
• Fail — 2015-07-13 00:00:00 () 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE PO
• Pass — 2014-06-03 00:00:00 () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE LID FOR ICE BIN BEHIND BAR AREA, REPAIR HANDLE TO FIRST FLOOR COOLER, AND GASKET
• Fail — 2014-05-23 00:00:00 () 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROX., 15 MICE DROPPINGS IN UTILITY CL
• Pass w/ Conditions — 2013-09-09 00:00:00 () 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH IN 2 DOOR COOLER WITH IMPROPER TEMPERATURE AT 50.0F. INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. CIT
• Pass w/ Conditions — 2012-08-15 00:00:00 () 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES; BOTH FOOD HANDLERS WEARING GLOVES, CLEANING EQUIPMENT,
• Pass — 2012-01-23 00:00:00 () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROPERLY STORE UTENSILS USED BY BUFFET(COVER UTENSILS). | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTE
• Fail — 2012-01-13 00:00:00 () 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a

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