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Business Info

Restaurant: Ricardo's Restaurant
Address: 4429 W Diversey Ave, Chicago, IL 60639
Type: Restaurant
Total inspections: 7
Last inspection: Dec 18, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPLACE WORN OUT CAULKING AROUND 3 COMPARTMENT SINK IN FRONT FOOD PREP AREA.
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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN 2 LIGHT SHIELDS UNDER HOOD AT FRONT FOOD PREP AREA. ------ MUST CLEAN AND MAINTAIN CEILING VENT COVER, WALLS AND CEILING WITH HEAVY DUST BUILD-UP INSIDE 2 WASHROOM.
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. INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES IN REAR BEER STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.

INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES IN REAR BEER STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.
INSTRUCTED TO REPLACE WORN OUT CAULKING AROUND 3 COMPARTMENT SINK IN FRONT FOOD PREP AREA.
INSTRUCTED TO CLEAN 2 LIGHT SHIELDS UNDER HOOD AT FRONT FOOD PREP AREA. ------ MUST CLEAN AND MAINTAIN CEILING VENT COVER, WALLS AND CEILING WITH HEAVY DUST BUILD-UP INSIDE 2 WASHROOM.
INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #234139 DATED 05-21-2011. SERIOUS CITATION ISSUE 7-42-090 #32-INSTRUCTED TO REPLACE WORN OUT CAULKING AROUND 3 COMPARTMENT SINK IN FRONT FOOD PREP AREA. #38-INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2)3 COMPARTMENT SINK. #40-INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS. #41-INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES AND CLUTTER IN REAR STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT AND STORAGE SHELVES IN FRONT FOOD PREP/KITCHEN 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. INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER 3 COMPARTMENT SINK IN REAR PREP AREA.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES ESPECIALLY UNDER AND BEHIND COOKING AND COOLING EQUIPMENT.

VIOLATION HAS BEEN CORRECTED.
VIOLATIONS HAS BEEN CORRECTED.
VIOLATION HAS BEEN CORRECTED.
VIOLATION HAS BEEN CORRECTED.

Sanitizing rinse for utensils and equipment not proper concentration. Found dish washer washing, rinsing and sanitizing utensils at three compartment sink and chlorine sanitizer is at 0ppm. Instructed manager that premises must have chlorine test strips and to properly sanitize equipment and utensils at 100ppm of chlorine. No citation issued, see report #660001.
Foods not protected during storage, preparation, display and service. Found pastries on check-out lane on tray and three carts of assorted breads and pastries near front entry door thats not covered or protected of possible contamination or elements. Instructed to have all foods on carts covered or stored in pastry display case to prevent contamination. No citation issued, see report #660001.
Dish washing facilities not maintained or operated. While running and draining water in middle of three compartment sink in restaurant, water coming up left and right sides of sink. Instructed to detail clean grease trap and drainline also connected to exposed hand sink to prevent inadequate disposal of waste water. No citation issued, see report #660001.
Single use articles not properly stored. Instructed to invert utensils to prevent contamination before use.
Grill, sinks, cooking equipment, can opener attached to prep table, cutting boards, coolers, storage shelves and prep counters not cleaned. Instructed to detail clean and sanitize.
Floor in prep and basement storage area not cleaned along wallbase. Instructed to detail clean daily and remove food debris.
Hole in corner baseboard in display area near meat display case. Instructed to seal hole. Ventilation covers through-out not cleaned. Instructed to detail clean.
Light bulbs above produce display case, grill, prep area, and walk-in freezer not shielded. Instructed to install cover or shield over bulbs and end caps or install shatter-proof bulbs.
Exposed hand sink in restaurant slow draining. Instructed to repair to properly drain water. Rear exposed hand sink in restaurant installed next to storage rack and three compartment sink. Instructed to install shield on both sides of sink.
Thermometer not provided in beverage/mixed drinks cooler in restaurant. Instructed to provide thermometer conspicuous inside cooler.
Shellfish tags not in place or with the product. Observed bagged raw oysters (100 pieces) in reach-in without shellfsih tag. Instructed that shellfish tag must stay with product until completely finished and shellfish tag to remain on premises for additional 90 days. No citation issued, see report #660001. Manager voluntarily denatured and discarded. product, value $46.
Potentially hazardous foods does not meet temperature requirement during storage, preparation or service. Found in back storage room at room temperature-30 gallon container-approximately half-filled with red salsa(cooked)at 57.9 F that was prepared 01-11-2012. Instructed manager that potentially hazardous foods must maintain proper temperature at 40 F or below. Also, instructed on proper cooling methods for storing in swallow containers ice bath and cooling from 140 F to 70 F in 4 hours and 70 F to 40 F in 2 hours. No citation issued, see report # 660001
Food handler in bakery prep area not wearing hair restraint. Instructed that all employees in prep area must have proper hair restraint.

Light bulbs above produce display case, grill, prep area, and walk-in freezer not shielded. Instructed to install cover or shield over bulbs and end caps or install shatter-proof bulbs.
Violation #24 now corrected.
Violation #31 now corrected.
Violation #33 now corrected.
Violation #34 now corrected.
Violation #35 now corrected.
Violation #38 now corrected.
Violation #40 now corrected.
Violation #42 now corrected.

Light bulb under exhaust hood not shielded. Instructed to shield bulb.
Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.
Interior of cooler, cooking equipment, storage shelves and utensils in rear not cleaned. Instructed to detail clean and sanitize daily.
Thermometer not visible inside coolers. Instructed to have thermometers conspicuous inside coolers.

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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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