Mariscos Luis-Ito

Required records available: shellstock tags, parasite destruction

Observed multiple shellstock tags from may,june and july 2026 with no date when the last shellstock from the container is sold or served. Instructed the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Priority foundation violation 7-38-005 citation issued.

Proper cold holding temperatures

Observed cold tcs foods, held at improper temperatures ranging between 45.5-64.8f. Observed cold tcs foods, fish(46.0-64.8f), sliced tomatoes(55.4f), shredded lettuce(48.1f), cole slaw(49.8f), shrimp and octopus(46.2-49.6f), shrimp(56.2f), bacon and shrimp(45.5-55.8f), bacon(53.4f), shredded cheese(46.0f), scallops(48.9f),shredded lettuce(47.0f), jello containing milk(46.0f) and flan(46.2f)held at improper temperature. Instructed all cold tcs food must be held at 41f or below. Corrected on site manager voluntarily discarded and denatured food valued at $1000 weighing 61lbs priority violation 7-38-005 citation issued

Consumer advisory provided for raw/undercooked food

Observed no disclosure on menu stating that asterisked animal derived foods are served raw or contain raw ingredients. Corrected on site disclosure added to menu stating that asterisked animal derived foods are raw or contain raw ingredients. Priority foundation violation 7-38-005 no citation issued

Proper cooling methods used; adequate equipment for temperature control

Observed cold holding unit across from cookline at improper ambient temperature of 47.7f. Instructed all cold holding units must be maintained at 41f or below. Corrected on site observed cold holding unit across from cookline repaired before conclusion of inspection and at proper ambient temperature of 39.7f after repair. Priority violation 7-38-005 citation issued

Approved thawing methods used

Observed fish thawing in bucket of standing water under 3-compartment sink. Instructed manager to properly thaw tcs foods completely submerged under running water or refrigeration that maintains food at 41f or less or as part of cooking process.

Insects, rodents, & animals not present

Observed openings at base of front entrance, eastside exit and rear exit(near walk in cooler) doors. Instructed to seal all outer openings to prevent pest entrance.

Utensils, equipment & linens: properly stored, dried, & handled

Observed no left splash guard on handwashing sink in prep area.observed no left splash guard on handwashing sink in bar. Instructed to install left splash guard on handwashing sink in prep area to prevent contamination of equipment on prep table to the left of handwashing sink. Instructed to install left splash guard on handwashing sink in bar to prevent contamination of equipment on right drainboard.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed boxes stored on floor in two outdoor dry storage units. Instructed to provide adequate shelving units to elevate all food and non food items at least six inches off of floor for ease of cleanability.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed damaged gaskets on doors and drawer of cold holding unit across from cookline. Observed damaged gaskets on both doors and top drawer of cold holding unit across from cookline. Instructed to replace all damaged gaskets on cold holding unit across from cookline and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Observed women's washroom door to not be self closing. Instructed to install self closing device on women's washroom door so that it shall be tight fitting and self closing.

Allergen training as required

At time of inspection facility provided no allergen awareness training certificates for two employees with city of Chicago food service sanitation certificates. Instructed to provide proof of allergen awareness training for all employees with city of Chicago food service sanitation certificates.

Food separated and protected

Observed the following in walk in cooler: uncovered whole raw fish stored immediately above lettuce. Container of raw shrimp stored immediately above lettuce. Bag of raw oysters sitting on top of box of avocados. Instd to store raw food separately from ready to eat foods to prevent possible contamination. Citation issued 7-38-005 priority

Food separated and protected

Top cover of prep line cooler removed and all food uncovered. Instd to properly cover and maintain

Food & non-food contact surfaces cleanable, properly designed, constructed & used

All cutting boards heavily stained and with deep, dark grooves. Instd to replace and maintain cutting boards

Plumbing installed; proper backflow devices

Air conditioner ventilation system above 3-compartment sink leaking. Instd to repair, or properly wrap to prevent leaking and maintain

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing signage in restrooms. Instructed person in charge to provide and maintain.

Proper cold holding temperatures

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.

Physical facilities installed, maintained & clean

Observed broken and missing wall tiles in rear prep area near utility panel. Instructed person in charge to repair and maintain.

Approved thawing methods used

Observed shrimp thawing in standing water under 3-compartment sink. Instructed manager to properly thaw shrimp under running water, refrigeration or part of cooking process.

Wiping cloths: properly used & stored

Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

In-use utensils: properly stored

Observed bowl used for dispensing ice inside ice machine. Instructed manager to provide long handle utensils and store handle above ice to prevent contamination.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed open sliced octopus stored inside grocery bag in reach-in cooler. Instructed manager to properly store all food in food storage bags or containers.

Plumbing installed; proper backflow devices

Observed leaking faucet on 3-compartment sink. Instructed manager to repair and maintain.

Physical facilities installed, maintained & clean

Observed opening along baseboards in southwest corner of wait station, missing outlet cover in dry storage area. Instructed manager to repair/replace and maintain.

Proper cold holding temperatures

Observed raw shrimp stored at improper temperature 68.7f on prep table.instructed manager to discard approximatley 30lbs and $100 of product. All cold food must maintain 41f or below during storage, preparation, display and service. Priority 7-38-005 citation isssued

Consumer advisory provided for raw/undercooked food

Obsrved no disclosure for consumer advsiory on menu. Instructed manager to provide disclosure for consumer advsiory. Priority foundation 7-38-005 citation issued.

Approved thawing methods used

Observed shrimp thawing in standing water under 3-compartment sink. Instructed manager to properly thaw shrimp under running water, refrigeration or part of cooking process.

Wiping cloths: properly used & stored

Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

In-use utensils: properly stored

Observed bowl used for dispensing ice inside ice machine and handle of ice scoop laying on ice inside reach-in cooler. Instructed manager to provide long handle utensils and store handle above ice to prevent contamination.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed open sliced octopus stored inside grocery bag in reach-in cooler. Instructed manager to properly store all food in food storage bags or containers.

Plumbing installed; proper backflow devices

Observed leaking faucet on 3-compartment sink. Instructed manager to repair and maintain.

Physical facilities installed, maintained & clean

Observed opening along baseboards in southwest corner of wait station, missing outlet cover in dry storage area. Instructed manager to repair/replace and maintain.

Utensils, equipment & linens: properly stored, dried, & handled

Violation codes: 4-903.11 (a;b;d) inspector comments: must invert multi-use utensils on prep tables.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspector comments: observed grocery bags used for food storage in reach in freezer must provide food grade bags.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Violation codes: 4-501.11 inspector comments: must provide sink stoppers for 3- compartment sink.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspector comments: must replace or repair worn and discolored cutting board on topside of prep cooler.

Non-food/food contact surfaces clean

Violation codes: 4-601.11(c) inspector comments: must clean debris build up from fryer cabinet,grill table, prep tables.

Plumbing installed; proper backflow devices

Violation codes: 5-205.15 inspector comments: must repair or replace leaky faucet at mopsink.

Toilet facilities: properly constructed, supplied, & cleaned

Violation codes: 5-501.17 inspector comments: must replace missing lid on garbage can in women's toilet room.

Physical facilities installed, maintained & clean

Inspector comments: must repair or replace damaged wall tiles near rear reach in cooler,floor tiles in women's toilet room.

Physical facilities installed, maintained & clean

Inspector comments: must clean food splatter from walls in prep and storage areas.

Adequate ventilation & lighting; designated areas used

Violation codes: 6-501.14 inspector comments: must clean debris build up from filter and hood of cooking equipment.

All food employees have food handler training

Inspector comments: observed some missing food handlers certificates for employees must provide and maintain.

Procedures for responding to vomiting and diarrheal events

Observed no clean-up items for vomiting and diarrhea. Must provide and maintain.(priority foundation 7-38-005)(citation issued)

Required records available: shellstock tags, parasite destruction

Observed no dates noted on shellfish tags when last shellfish sold. Instd to record the date when the last shellstock from the container is sold or served on the tag or label.( priority foundation 7-38-005)(citation issued)

Utensils, equipment & linens: properly stored, dried, & handled

Must invert multi-use utensils on prep tables.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must replace or repair worn and discolored cutting board on topside of prep cooler.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed grocery bags used for food storage in reach in freezer must provide food grade bags .

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must provide sink stoppers for 3- compartment sink.

Non-food/food contact surfaces clean

Must clean debris build up from fryer cabinet,grill table, prep tables.

Plumbing installed; proper backflow devices

Must repair or replace leaky faucet at mopsink.

Toilet facilities: properly constructed, supplied, & cleaned

Must replace missing lid on garbage can in women's toilet room.

Physical facilities installed, maintained & clean

Must repair or replace damaged wall tiles near rear reach in cooler,floor tiles in women's toilet room.

Physical facilities installed, maintained & clean

Must clean food splatter from walls in prep and storage areas.

Adequate ventilation & lighting; designated areas used

Must clean debris build up from filter and hood of cooking equipment.

Procedures for responding to vomiting and diarrheal events

No procedure in place for responding to vomiting and diarrheal events. Instd to provide procedure and necessary supplies effective against norovirus and maintain on site. Priority foundation 7-38-005

Adequate handwashing sinks properly supplied and accessible

No handwash cleanser at handwash sink in prep area, dispenser empty. Instd to provide at all times. Citation issued 7-38-030(c) priority foundation

Adequate handwashing sinks properly supplied and accessible

No hand drying provision (ie paper towels) at handwash sink in prep area. Instd to provide at all times. Priority foundation 7-38-030(c) see above for violation issued

Adequate handwashing sinks properly supplied and accessible

Paper towel dispenser/handwash device located above 3-compartment sink with handwash sign. Instd to remove from 3-compartment sink

Required records available: shellstock tags, parasite destruction

No dates noted on shellfish tags when last shellfish sold. Instd to record the date when the last shellstock from the container is sold or served on the tag or label. Priority foundation 7-38-005

Food properly labeled; original container

Dry storage containers in storage room not labeled. Instd to label with common name

Contamination prevented during food preparation, storage & display

Food being stored in upright 2 door cooler in dining room. Instd to provide lock to prevent possible contamination or relocate in employee only area.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Plastic lining on interior doors of prep cooler. Instd to remove same so as surface to be smooth, even and easily cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Improper containers being used to store salsas, using small containers (milk type container) not designed for multi use. Instd to use proper food grade equipment designed for multi use

Procedures for responding to vomiting and diarrheal events

2-501.11: missing effective disinfectant against nororovirus for responding to vomiting and diarrheal events. Instd to provide and maintain. Priority foundation 7-38-005.

Adequate handwashing sinks properly supplied and accessible

6-301.14: missing handwash signage at handwash sink in prep area. Instd to provide and maintain.

Consumer advisory provided for raw/undercooked food

3-603.11: consumer advisory without disclosure and reminder (raw oysters, ceviche). Instd to provide consumer advisory with disclosure and reminder. Priority foundation 7-38-005.

Contamination prevented during food preparation, storage & display

3-603.11: consumer advisory without disclosure and reminder (raw oysters, ceviche). Instd to provide consumer advisory with disclosure and reminder. Priority foundation 7-38-005.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.12: all cutting boards stained with deep, dark grooves. Instd to replace cutting boards and maintain.

Procedures for responding to vomiting and diarrheal events

Missing effective disinfectant against nororovirus for responding to vomiting and diarrheal events. Instd to provide and maintain. Priority foundation 7-38-005.

Adequate handwashing sinks properly supplied and accessible

Missing handwash signage at handwash sink in prep area. Instd to provide and maintain.

Required records available: shellstock tags, parasite destruction

See 60.

Consumer advisory provided for raw/undercooked food

Consumer advisory without disclosure and reminder (raw oysters, ceviche). Instd to provide consumer advisory with disclosure and reminder. Priority foundation 7-38-005.

Contamination prevented during food preparation, storage & display

Missing splashguard inbetween handwash sink and prep table. Instd to provide and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

All cutting boards stained with deep, dark grooves. Instd to replace cutting boards and maintain.

Previous core violation corrected

Previous core violation from 9/10/18 report 2214109 not corrected: 14 3-402.12b -no written agreement or statement from the supplier stating the fish supplied for ceviche is frozen to required time and temperature. Instd to provide same and maintain - priority foundation 7-42-090 citation issued.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

2-102.14(n) no employee health policy in place. Instd to provide and maintain. Priority foundation 7-38-012(a).

Procedures for responding to vomiting and diarrheal events

2-501.11 no procedure for responding to vomiting and diarrheal events. Instd to provide and maintain. Priority foundation 7-38-005.

Required records available: shellstock tags, parasite destruction

3-402.12b -no written agreement or statement from the supplier stating the fish supplied for ceviche is frozen to required time and temperature. Instd to provide same and maintain

Proper date marking and disposition

3.501.17(a) variety of foods not properly labeled, dated (ceviche, crab salad, cooked shrimp, etc) food prepared and held for more than 24 hours shall be clearly marked to indicate the day or date by which food shall be sold or discarded for a maximum of 7 days. Priority foundation violation 7-38-005.

Consumer advisory provided for raw/undercooked food

3-603.11 no food disclosure or reminder for required menu items. Instd to provide and maintain on menu. Priority foundation 7-38-005

Plumbing installed; proper backflow devices

5-205.15(b) improper stoppers for 3-compartment sink. Instd to provide proper stoppers and maintain

Allergen training as required

Pa 100-0367 no allergen training as required. Instd to obtain and provide verification for all city of Chicago certified managers.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

2-102.14(n) no employee health policy in place. Instd to provide and maintain. Priority foundation 7-38-012(a).

Procedures for responding to vomiting and diarrheal events

2-501.11 no procedure for responding to vomiting and diarrheal events. Instd to provide and maintain. Priority foundation 7-38-005.

Required records available: shellstock tags, parasite destruction

3-402.12b -no written agreement or statement from the supplier stating the fish supplied for ceviche is frozen to required time and temperature. Instd to provide same and maintain

Proper cold holding temperatures

3-501.16 (a- 2) the following time and temperature control for safety foods (tcs) at improper temperatures in prep cooler: seafood mix (shrimp, crab, oysters) 70.9f, ceviche at 48.1f, crab salad at 50.9f. All product discarded and denatured at this time. Approx 30lbs $500 value. Instd to maintain proper cold temperature of 41f or below at all times. Priority violation 7-38-005 citation issued.

Proper date marking and disposition

3.501.17(a) variety of foods not properly labeled, dated (ceviche, crab salad, cooked shrimp, etc) food prepared and held for more than 24 hours shall be clearly marked to indicate the day or date by which food shall be sold or discarded for a maximum of 7 days. Priority foundation violation 7-38-005.

Consumer advisory provided for raw/undercooked food

No food disclosure or reminder for required menu items. Instd to provide and maintain on menu. Priority foundation 7-38-005

Proper cooling methods used; adequate equipment for temperature control

4-301.11 cooler storing tcs foods unable to maintain proper temperature, internal air temperature of 55.0f. Unit tagged and held for inspection at this time. Instd to not use until repaired, able to maintain product temperature of 41f or below at all times, and reinspected by cdph. Priority violation 7-38-005. Citation issued.

Insects, rodents, & animals not present

6-501.111 observed approx 10 small live flies, 5 live large house flies and 1 bee on premises in prep and storage areas. Instd to remove all insects/pests, clean/sanitize affected areas and have updated pest control service. Priority foundation 7-38-020(a). Citation issued.

Wiping cloths: properly used & stored

3-304.14(b) wiping cloths improperly stored inbetween uses. Instd to store in sanitizing solution.

Plumbing installed; proper backflow devices

5-205.15(b) improper stoppers for 3-compartment sink. Instd to provide proper stoppers and maintain.

Allergen training as required

Pa 100-0367 no allergen training as required. Instd to obtain and provide verification for all city of Chicago certified managers.