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Business Info

Restaurant: El Faro Restaurant
Address: 3936 W 31st St, Chicago, IL 60623
Type: Restaurant
Total inspections: 5
Last inspection: Nov 13, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOPS MUST BE PROPERLY STORED.
All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, FOUND 6 DOZ. EGGS ON TOP OF PREP TABLE RANGING FROM 53.4F TO 58.1F, INADEQUATE FOOD PROTECTION. MUST KEEP COLD FOODS AT 4OF OR BELOW. EGGS DISCARDED; $40.00. CITATION ISSUED 7-38-005[A]CRITICAL.
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; GRILL AT FRONT KITCHEN, FRYER, MICROWAVE OVEN, ICE MACHINE, CHEST FREEZERS, AND MEAT COOLER AT MAIN KITCHEN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR FLOOR INSIDE WALK IN COOLER A, AND CLEAN FLOORS THRU-OUT FRONT KITCHEN, EMPLOYEES WASHROOMS, WALK IN COOLERS, STORAGE ROOMS AND BASEMENT.
The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR EAST WALL AT JUICE/DRINK PREP AREA AND WEST WALL IN REAR STORAGE AREA, REPLACE DAMAGED CEILING PANELS THRU-OUT, AND CLEAN CEILING ATTACHMENTS.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE MISSING LIGHT SHIELDS AT BOTH KITCHEN, ABOVE PREP TABLES.
All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL DRIED FOOD STORAGE CONTAINERS.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR FRONT KITCHEN 3PART SINK FAUCET, PROVIDE ADEQUATE WATER PRESSURE FOR EXPOSED SINK SAME AREA, PROVIDE ADEQUATE VENTILATION FOR MAIN KITCHEN OVENS, AND REPAIR REAR PRODUCTION AREA 3PART SINK FAUCET.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.OBSERVED NO HOT RUNNING WATER AT HANDS IN PREP AREAS,TOILET ROOMS,3- COMPARTMENT SINKS,MOP SINKS AT THIS TIME WHILE FOOD IS BEING PREPARED ,HANDLED & SERVED.HOT RUNNING WATER WAS RESTORED AT 2:20 P.M. OBSERVED A 65 GALLON HOT WATER TANK IN BASEMENT.RECOMMENDED TO MANAGER TO INSTALL A LARGER HOT WATER TANK CONDUSIVE TO BUSINESS WORKING HOURS.
All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS IN COOLERS,PREPACKAGED DESSERTS.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN PREP COOLERS,PREP TABLES,RUSTY VENTILATION VENTS,GREASE TRAP AT 3- COMPARTMENT SINK IN MEAT PROCESSING AREA.MUST PROVIDE SINK STOPPERS AT 3- COMPARTMENT SINKS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FOOD DEBRI FROM WINDOW SILLS & SHELVING UNITS IN DRY FOOD STORAGE AREA,VEGETABLE WALK IN COOLER SHELVING UNITS,WATER DISPENSER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES OF EQUIPMENT.MUST GROUT FLOOR WHERE NEEDED.
The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT,MISSING WALL TILES IN FRONT PREP AREA NEAR 3- COMPARTMENT SINK,DOOR SWEEPS ADJUSTED ON BOTH PATIO DOORS.MUST SEAL ALL OPENING AROUND PIPES LEADING INTO WALLS & CEILINGS.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE MISSING LIGHT SHIELD IN FRONT PREP AREA.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE LOW COLD WATER PRESSURE AT HAND SINK IN MEAT PROCESSING AREA,SEWER LIDS IN BASEMENT.MUST SEAL HAND SINK IN STAFF TOILET ROOM.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.SOME CHEST FREEZERS.

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS IN COOLERS,PREPACKAGED DESSERTS.
Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN PREP COOLERS,PREP TABLES,RUSTY VENTILATION VENTS,GREASE TRAP AT 3- COMPARTMENT SINK IN MEAT PROCESSING AREA.MUST PROVIDE SINK STOPPERS AT 3- COMPARTMENT SINKS.
Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FOOD DEBRI FROM WINDOW SILLS & SHELVING UNITS IN DRY FOOD STORAGE AREA,VEGETABLE WALK IN COOLER SHELVING UNITS,WATER DISPENSER.
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES OF EQUIPMENT.MUST GROUT FLOOR WHERE NEEDED.
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT,MISSING WALL TILES IN FRONT PREP AREA NEAR 3- COMPARTMENT SINK,DOOR SWEEPS ADJUSTED ON BOTH PATIO DOORS.MUST SEAL ALL OPENING AROUND PIPES LEADING INTO WALLS & CEILINGS.
Inspector Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE MISSING LIGHT SHIELD IN FRONT PREP AREA.
Inspector Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE LOW COLD WATER PRESSURE AT HAND SINK IN MEAT PROCESSING AREA,SEWER LIDS IN BASEMENT.MUST SEAL HAND SINK IN STAFF TOILET ROOM.
Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.SOME CHEST FREEZERS.

MUST REPAIR LEAKING FAUCET NECK AT THREE COMP SINK IN FRONT PREP AREA THAT SPRAYS WATER WHEN IT IS ON.
MUST LABEL AND DATE ALL COOKED FOOD ITEMS IN REFRIGERATION UNITS.
CLEAN FLOOR UNDER ALL COOKING EQUIPMENT IN PREP AREAS WHERE NEEDED.
WALL AT END OF GRILL IN FRONT PREP AREA HAS PEELING PAINT; REPAINT WALL WHERE NEEDED. CLEAN VENT FANS IN WASHROOMS TO REMOVE DUST NOTED. ALSO CLEAN OTHER CEILING VENTS WHERE NEEDED TO REMOVE DUST.
PROVIDE A SELF-CLOSING DEVICE FOR EMPLOYEE WASHROOM DOOR.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
NO HOT RUNNING WATER ON PREMISES AS REQUIRED FOR A RETAIL FOOD OPERATION AT SINKS. MUST PROVIDE.
OBSERVED INTERIOR OF ICE MACHINE WITH RUST STAINS AND MOLD BUILD UP AFTER REMOVING FRONT EXTERIOR COVER; MUST CONTACT COMPANY TO SERVICE MACHINE. INSTRUCTED TO TURN OFF UNTIL SERVICED. MACHINE TAGGED HELD FOR INSPECTION UNTIL SERVICED/CLEANED. CONTACT THE CDPH BY FAX AT 312 746-4240 TO REMOVE TAG TO INSPECT MACHINE BEFORE USING AGAIN.
OBSERVED REAR SIDE EXIT DOOR WITH A SMALL HOLE AT BOTTOM LEFT SIDE; INSTRUCTED TO SEAL HOLE AT DOOR.

TAGS REMOVED FROM ICE MACHINES.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
WALL AT END OF GRILL IN FRONT PREP AREA HAS PEELING PAINT; REPAINT WALL WHERE NEEDED. CLEAN VENT FANS IN WASHROOMS TO REMOVE DUST NOTED. ALSO CLEAN OTHER CEILING VENTS WHERE NEEDED TO REMOVE DUST.
VIOLATION CORRECTED.
MUST REPAIR LEAKING FAUCET NECK AT THREE COMP SINK IN FRONT PREP AREA THAT SPRAYS WATER WHEN IT IS ON.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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