PASS
Risk 1 (High)
TRASPASADA RESTAURANT Passes Health Inspection - Chicago Restaurant
June 18, 2012
Canvass
License #1334442
6
Total Violations
1
Critical
2
Major
3
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on June 18, 2012. The inspection type was "Canvass" and resulted in a Pass outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 6 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
6
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO LABEL PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAINT SHELVES UNDER FRONT SERVING COUNTER, REPLACE CUTTING BOARDS, AND REPLACE BROKEN GASKETS ON DOORS OF PREP REACH IN COOLER AT FRONT PREP AREA. ALSO, MUST SEAL RUSTY BOTTOM PANEL OF REAR PREP AREA PREP TABLE.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMET AND FREEZERS.
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 #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS AT REAR DISH WASHING AREA AND STORAGE ROOM, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. ALSO REPLACE BROKEN FLOOR TILES THRU-OUT PREMISES.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES AND CLEAN VENT COVERS INSIDE WASHROOMS AND AT REAR DISH WASHING AREA.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
Violation #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES AND CLEAN VENT COVERS INSIDE WASHROOMS AND AT REAR DISH WASHING AREA.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
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