PASS W/ CONDITIONS
Risk 1 (High)
MARISCOS LUIS-ITO Gets Conditional Pass on Health Inspection - Chicago Restaurant
September 25, 2024
Canvass
License #2551920
3
Total Violations
2
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on September 25, 2024. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE IN RESTROOMS. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 6 LBS OF SEAFOOD AND VEGETABLE MIXTURE IN THE PREP AREA AT IMPROPER COLD HOLDING TEMPERATURE OF 60F. THE PERSON IN CHARGE VOLUNTARILY DISCARDED 6LBS OF SEAFOOD MIXTURE FOR $75. INSTRUCTED TO MAINTAIN ALL COLD-HELD FOODS AT 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 6 LBS OF SEAFOOD AND VEGETABLE MIXTURE IN THE PREP AREA AT IMPROPER COLD HOLDING TEMPERATURE OF 60F. THE PERSON IN CHARGE VOLUNTARILY DISCARDED 6LBS OF SEAFOOD MIXTURE FOR $75. INSTRUCTED TO MAINTAIN ALL COLD-HELD FOODS AT 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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