ADOBO GRILL

Order for delivery

Inspection history

1. Aug 23, 2012

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2. Jul 9, 2010

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3. Jun 18, 2010

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   1 violation

   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.WATER LEAKING AT FAUCETS AT 3 COMP SINK,DIPPER WELL BEHIND STAND-UP FREEZEER NOT WORKING,ADDITIONAL HANDSINK IS NEEDED AT 2ND FLOOR STAGING AREA/PANTRY ROOM.

4. Jun 10, 2010

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   1 violation

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOOD PREP COOLER BEHIND COOKING LINE NOT MEETING TEMPERATURE REQUIREMENT AMBIENT AIR MEASURED 50F-HELD FOR INSPECTION TAG PLACED ON UNITS.MUST BE CAPABLE OF MAINTAINING 40F OR BELOW AT ALL TIMES. | 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.ASSORTED FOODS FOUND INSIDE THE SAID FOOD PREP COOLER AT IMPROPER TEMPERATURES RANGING FROM 52F-57.9F BEANS,SPINACH,COOKED ZUCHINI,CABBAGE,COOKED CHICKEN,MILK,SQUASH.APPROXIMATELY 39#;S,TOTAL DOLLAR VALUE$500.00-MANAGER VOLUNTARILY DISCARDED,DENATURED SAID FOODS. | 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 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.OBSERVED PERSON WASHING MULTI-USE COOKING EQUIPMENTS,UTENSILS FAILURE TO SANITIZE SAID EQUIPMENTS, 3 COMP SINK NOT SET-UP FOR PROPER WASHING-RINSING-SANITIZING. | 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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.FOUND APPROXIMATELY 15 RODENT RAT DROPPINGS IN GARAGE EQUIPMENT STORAGE,APPROXIMATELY 15 LIVE ANTS UNDER,AROUND OVENS AT COOKING LINE,APPROXIMATELY 15 FRUIT FLIES BEHIND FIRST FLOOR BAR AREA,REAR LEFT BOTTOM OF DOOR,2ND FLOOR RIGHT BOTTOM CORNER NOT RODENT PROOFED.MUST CLEAN,SANITIZE ALL AFFECTED AREAS,PEST CONTROL SERVICE NOW RECCOMENDED,RODENT-PROOF SAID DOORS. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FOUND RUST INSIDE BAR COOLER 2ND FLOOR,REPLACE ALL WORNED OUT CUTTING BOARDS. | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,FOOD PREP TABLES,STOVES,GRILLS,BAR GUNS,ATTACHED EQUIPMENTS,HOOD/FILTERS,MANUAL CAN OPENER ON WORK TABLE,ROLLING CARTS,SHELVING ETC. REQUIRE A DETAIL CLEANING. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING REPAIR MISSING COVING BY OVEN AREA,FLOOR DRAINS NEED CLEANING THROUGHOUT. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.WALL BEHIND DRY STORAGE SHELVING IN 2ND FLOOR MUST BE SMOOTH,EASILY CLEANABLE SURFACE. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.WATER LEAKING AT FAUCETS AT 3 COMP SINK,DIPPER WELL BEHIND STAND-UP FREEZEER NOT WORKING,ADDITIONAL HANDSINK IS NEEDED AT 2ND FLOOR STAGING AREA/PANTRY ROOM. | 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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.CLEAN,ORGANIZE ALL AREAS AND REMOVE ALL CLUTTER IN GARAGE STORAGE,ALL ITEMS STORED MUST BE 6" OFF FLOOR,WALL,UNUSED FOOD PREP COOLER IN FOOD PREP AREA.