Added Aug 03 2014
- Inspection date
- July 24, 2014
- Doing business as
- Nuevo Leon Restaurant
- Inspection ID
- License number
- Facility type
- Risk 1 (High)
- Inspection type
- Suspected Food Poisoning
31. Clean multi-use utensils and single service articles properly stored: no reuse of single service articles - comments: improper storage of multi-use utensils -instructed to store in a proper manner inverted to prevent contamination before use. | 33. Food and non-food contact equipment utensils clean, free of abrasive detergents - comments: sides of hot cooking equipments,kitchen storage shelvings throughout the kitchen prep areas are still greasy,instructed to clean,maintain.
| 34. Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used - comments: the front and rear basement floors are wet and the rear basement floor is dirty, clean and maintain the floors dry at all times. | 35. Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods - comments: seal noticeable openings where wall and floor meet beneath the dry storage shelvings.
| 34. Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used - comments: floors throughout the rear food prep area with worned out surfaces causing standing water.instructed to re-grout to smooth,easily cleanable surfaces and maintain dry at all times. | 35. Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods - comments: wall paneling is loose behind the 3 compartment sink,dishmachine area.
Clean,sanitize walls/ceilings behind and around cookline food prep areas to remove food debris splashed. | 38. Ventilation: rooms and equipment vented as required: plumbing: installed and maintained - comments: repair water leak from side of dishmachine and maintain as required.
Splashguard is needed at the exposed handsink next to 3 comp sink at rear prep area. | 44. Only authorized personnel in the food-prep area - comments: only unauthorized personnel inside the kitchen food prep areas only food handlers are allowed in these areas. | 2. Facilities to maintain proper temperature - comments: facilities do not maintain proper temperature. Observed the kitchen 3 door cooler with an air temperature of 48.7f.no time and temperature logs available to view at during this inspection. The cooler is used to store potentially hazardous foods such as beef,sour cream,chile rellenos,cheese and diced tomatoes etc.. Unit tagged held for inspection. Must empty the unit and have it repaired so that it maintains an air temperature below 40f or below at all times.
Critical violation 7-38-005(a). | 3. Potentially hazardous food meets temperature requirement during storage, preparation display and service - comments: potentially hazardous foods stored at improper temperatures.
No time and temperature logs available to view at this time.
We observed chile rellenos at 45.6f,raw steak at 46.9f,diced tomatoes at 45-52f,cheese at 49.1f.at food prep table we observed cooked chicken at 48.9-50.0f,chorizo and beef at 49.8f,red garlic salsa at 88.1f,etc. Management voluntarily discarded,denatured said foods approximately 90# of food worth approx. $600.00.instructed owner to monitor,maintain all potentially hazardous foods at 40f or below at all times.
critical violation 7-38-005a. | 18. No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors - comments: we observed live roaches approximately 15 in the hallway leading to basement near the dishmachine area and the kitchen grill area.also, we observed over 10 live house and fruit flies in the rear fdry storage room areas.
Instructed to clean and sanitize all affected areas,eliminate cluttered articles stored in said areas,clean,maintain floors dry. Additional pest control service is needed to minimize or eliminate the pest activity. Violation 7-38-020. | 4. Source of cross contamination controlled i.e. Cutting boards, food handlers, utensils, etc - comments: we observed food employee using same prep table and cutting board to process raw ground beef,steak and chopping ready to eat head lettuce that is used for condiment for tacos at the same time also,we observed visible raw pieces of beef on lettuce and in box of tomatoes near the condiment prep line.
Must wash and sanitize after each use to avoid cross-contamination.
Critical violation 7-38-005(a). | 6. Hands washed and cleaned, good hygienic practices; bare hand contact with ready to eat food minimized - comments: we observed poor hygienic practices during this inspection.
We observed numerous food employees multi-tasking and not washing hands that is handling raw meats and ready to eat foods.one employee wiping face,nose then immediately went on to handle ready to eat tortillas and not washing hands in between tasks,other food employee handling raw bacon with bare hands then immediately went on to handle ready to eat foods with bare hands and no handwashing.all waitresess handling/scraping dirty dishes into bus pans and wiping soiled hands on towels hanging from their aprons and then immediately handling/preparing foods for customers without any handwashing. Instructed on proper handwashing for all food handlers during this inspection.
Critical violation 7-38-010(a). | 16. Food protected during storage, preparation, display, service and transportation - comments: we observed numerous raw foods beef,pork inside reach-in-cooler/walk-in-cooler stored above and next to ready-to-eat foods salsa,ready to eat produce items,cheese,ready to eat cooked foods uncovered,unlabeled etc.instructed manager on proper food protection.
Serious violation 7-38-005(a). | 24. Dish washing facilities: properly designed, constructed, maintained, installed, located and operated - comments: we observed pipe leaking in basement from the dishwashing facility 3 compartment sink area, accumulating on basement floor.
Instructed to repair as required.serious violation 7-38-030. | 32. Food and non-food contact surfaces properly designed, constructed and maintained - comments: interior upper panel of oven at stove is in poor repair.instructed to repair must be smooth,easily cleanable surfaces.
Must replace or repair rusty shelvings inside the 3 door cooler using a non-toxic finish.
We observe improper dispensing type bag made of cloth to dispense guacamole and sour cream onto food items.instructed to provide proper food grade equipment/utensils non-pourous,not absorbent and maintain.
Replace worned out cutting boards with deep dark grooves and maintain as necessary. | 43. Food (ice) dispensing utensils, wash cloths properly stored - comments: food/ice dispensing utensil must be properly stored inverted in a clean container. | 5. Personnel with infections restricted: no open sores, wounds, etc - comments: observed a food employee at main cook line preparing foods noted an open cut wound/exposed/uncovered knuckle on left hand.
Instructed on proper protection of open wounds while preparing foods,suggest to re-assign said employee to a non-food related duties.
Instructed critical violation 7-38-010 (b). | 42. Appropriate method of handling of food (ice) hair restraints and clean apparel worn - comments: must provide,maintain hair restraints for waitresses when working around open foods at all times. | 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 potentially hazardous foods (tacos, ground beef,rice,chicken etc,etc.) are being prepared and served. Management instructed that a certified food manager must be present at all times while potentially hazardous food is being prepared or served.(cooked rice 170.7f ).serious violation 7-38-012. | 30. Food in original container, properly labeled: customer advisory posted as needed - comments: must date and label prepared foods inside all coolers.
- Other known inspections
May 21, 2015 (Pass w/ Conditions)
September 8, 2014 (Pass)
August 1, 2014 (Pass)
July 31, 2014 (Fail)
June 11, 2014 (Pass w/ Conditions)
June 3, 2014 (Fail)
January 17, 2014 (Pass w/ Conditions)
January 9, 2014 (Fail)
May 23, 2013 (Pass)
February 1, 2013 (Pass)
January 10, 2013 (Pass)
October 10, 2012 (Pass)
October 1, 2012 (Pass)
July 18, 2012 (Pass)
July 11, 2012 (Fail)
January 17, 2012 (Pass)
We group inspections by license number. Since a given business might operate under multiple licenses, this list may be incomplete.