EL HUARACHE DE MARIA

Address: 5108 W FULLERTON AVE , CHICAGO, IL 60639, Chicago, IL

Latest Inspection: Out of Business on Jan 14, 2022

Facility Details

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

Inspection History (21 inspections)

• Out of Business — 2022-01-14 00:00:00 ()
• Pass w/ Conditions — 2019-11-18 00:00:00 () 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUC
• Fail — 2019-11-08 00:00:00 () 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVI
• No Entry — 2019-11-07 00:00:00 ()
• Pass — 2017-07-07 00:00:00 () 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS. | 33. FOO
• Fail — 2017-06-27 00:00:00 () 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER AT 47.9F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE . A HELD FOR INSPECTION TAG PLACED
• Pass — 2016-10-28 00:00:00 () 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR UNDER AND AROUND COOKING AREA NOT CLEAN, INSTRUCTED TO CLEAN. |
• Pass w/ Conditions — 2016-04-26 00:00:00 () 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED #45 FROM REPORT 1465102 DATE 9/4/2015. FOUND FOODHANDLER AT PREMISES WITH NO FOODHANDLER TRAINING
• Pass — 2015-09-04 00:00:00 () 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND WALLS BEHIND 3 COMPARTMENT SINK NOT SMOOTH AND EASY TO CLEAN
• Pass — 2014-08-26 00:00:00 () 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL DESSERTS WITH PROPER INFO GIVEN.MUST LABEL AND DATE COOKED FOOD IN COOLERS.MUST LABEL BULK F
• Pass — 2014-05-12 00:00:00 () 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: Inspector Comments: MUST LABEL & DATE ALL COOKED FOODS IN COOLERS.MUST LABEL BULK F
• Pass — 2014-04-28 00:00:00 () 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: MUST LABEL & DATE ALL COOKED FOODS IN COOLERS.MUST LABEL BULK FOOD STORAGE CONTAINE
• Fail — 2014-04-16 00:00:00 () 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER AT 52.8F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE .MUST NOT USE COOLER UNTIL I RETUR
• Pass — 2013-05-03 00:00:00 ()
• Fail — 2013-04-30 00:00:00 () 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREMISES DOES NOT HAVE ADEQUATE NUMBER OF REFRIGERATION, ONE COOLER ON SITE NOT MAINTAINING TEMP 40'F, AND BELOW, COOLER READING 55'F, MUST PRO
• Pass — 2013-01-03 00:00:00 ()
• Fail — 2012-12-27 00:00:00 () 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected:12-22-2011, report: #34-Noted broken floor tile at rear kitchen between 3 compartment sink and m
• Pass — 2012-12-13 00:00:00 () 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE STAINED CEILING TILES IN ALL AREAS. SEAL OPENINGS IN WALL B
• Fail — 2012-12-05 00:00:00 () 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #537359 ON 5-19-11. 34-OBSERVED TILES MISSING IN KITCHEN
• Pass w/ Conditions — 2011-12-22 00:00:00 () 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during

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