FAIL
Risk 2 (Medium)
CASERAS SABOR REAL LLC Fails Health Inspection - Chicago Mobile food preparer
CASERAS SABOR REAL LLC
(AKA: CASERAS SABOR REAL #2)
135 N KEDZIE AVE, CHICAGO 60612
Mobile Food Preparer
November 23, 2021
License
License #2802998
6
Total Violations
4
Critical
1
Major
1
Minor
Inspection Summary
This mobile food preparer was inspected by the Chicago Department of Public Health on November 23, 2021. The inspection type was "License" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 6 violations during this inspection, including 4 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
6
Violation #3
CRITICAL
Violation Details
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED WATER TEMPERATURE AT HAND WASHING SINK AT 66.7F.MUST REPAIR AND MAINTAIN AT 100.0F .(PRIORITY 7-38-030(C)
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED HOT HOLDING UNITS AT 113.5F - 120.6F.MUST HAVE HOT HOLDING UNITS AT 135.0F OR ABOVE AND COLD HOLDING UNITS AT 44.6F-45.1F MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. DUE TO POWER SHUTTING OFF SEVERAL TIMES ON FOOD TRUCK.MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-005)
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO PROBE THERMOETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO HOT RUNNING WATER MAINTAINED AT 110.0F AT 3- COMPARTMENT SINK.NOT ENOUGH HOT WATER TO WASH,RINSE AND SANITIZE MULTI-USE UTENSILS .MUST PROVIDE AND MAINTAIN.(PRIORITY 7-38-030(C)
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO HOT RUNNING WATER MAINTAINED AT 110.0F AT 3- COMPARTMENT SINK.NOT ENOUGH HOT WATER TO WASH,RINSE AND SANITIZE MULTI-USE UTENSILS .MUST PROVIDE AND MAINTAIN.(PRIORITY 7-38-030(C)
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection