MAGO GRILL & CANTINA Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK IN COOLERS AT IMPROPER TEMPERATURES: ONE COOLER NOT ON, OTHER AT 45.9F. INSTD TO MAINTAIN AT 40F OR BELOW AT ALL TIMES. WALK IN FREEZER ALSO NOT ON. INSTD TO BE ABLE TO MAINTAIN 0F OR BELOW.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EMPLOYEE TOILET ROOM HANDSINK WITHOUT HOT OR TEMPERED WATER. INSTD TO PROVIDE SAME. NO EXPOSED HANDSINK AT NORTH SIDE OF BAR WHERE DISHMACHINE LOCATED. INSTD TO INSTALL SAME.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: URINALS UNABLE TO FLUSH IN MENS TOILET ROOM. INSTD TO REPAIR SAME.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: UNFINISHED SURFACES IN BAR AREA (COUNTERTOP). INSTD TO FINISH SAME

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL FOOD AND NON FOOD CONTACT SURFACES THROUGHT WITH DUST, CONSTRUCTION DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL FOOD AND NON FOOD CONTACT SURFACES THROUGHT WITH DUST, CONSTRUCTION DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.