El Morelense

• resultPass w/ Conditions
• critical violations1
• last inspectedJuly 11, 2017
• address7616 W Belmont Ave, Chicago 60634

Is El Morelense clean?

El Morelense is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on July 11, 2017. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at El Morelense?

These are the violations recorded at the most recent inspection on July 11, 2017, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE REACH-IN COOLER (AIR TEMPERATURE OF 40.9F).NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: MEXICAN RICE AT 45.7F, REFRIED BEANS AT 45.9F, SOUR CREAM AT 48.1F, COOKED CHICKEN AT 46.8F, CHORIZO AT 53.2F, GROUND BEEF AT 46.5F. ALSO NOTED INTERNAL TEMPERATURE OF COOKED RICE AT 128.4F AND REFRIED BEANS AT 127.8F STORED IN HOT HOLDING UNIT (MANAGER ADJUSTED TO HIGH SETTING OF HOT HOLDING UNIT). INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 200.00, TOTAL WEIGHT 30 LBS. CRITICAL VIOLATION 7-38-005 (A)
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • INSTRUCTED TO LABEL AND DATE PREPARED AND COOKED FOOD ITEMS HELD OVER 24 HOURS INSIDE COOLERS.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • INSTRUCTED TO LABEL AND DATE PREPARED AND COOKED FOOD ITEMS HELD OVER 24 HOURS INSIDE COOLERS.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE COOLERS AND FREEZERS. MUST USE FOOD GRADE STORAGE BAGS.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE COOLERS AND FREEZERS. MUST USE FOOD GRADE STORAGE BAGS.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF EXPOSED HAND SINK IN REAR PREP AREA.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AND STORAGE AREA.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AND STORAGE AREA.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH FOOD SPILLAGE AROUND REAR PREP AREA.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH FOOD SPILLAGE AROUND REAR PREP AREA.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • INSTRUCTED TO REPAIR LEAKY FAUCET NECK AND SPRAYER AT 3 COMPARTMENT SINK IN REAR PREP AREA.
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.-------MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD INTERNAL TEMPERATURE OF FOOD PRODUCTS.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.-------MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD INTERNAL TEMPERATURE OF FOOD PRODUCTS.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED INSIDE DINING CLOSET AND IN REAR PREP/STORAGE AREA BY EXIT DOOR. USABLE ITEMS (FOOD AND NON FOOD ITEMS) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

When was El Morelense last inspected?

El Morelense has 5 inspections on record going back to May 31, 2016.

El Morelense vs Dunning

Dunning runs 64% clean across 296 tracked restaurants — 189 clean, 63 mid, 44 cooked.

Against the 296 spots Cooked tracks in Dunning, this one comes out cleaner than 23% of them.

Other spots in Dunning

• ✓ Momma J's Kitchen, L.L.C.
  clean · June 3, 2016
• ✓ Okocim Bar & Grill
  clean · December 5, 2023
• ✓! Kentucky Fried Chicken
  mid · October 31, 2017
• ✓ Autumn Green
  clean · May 25, 2021
• ✓ Sabores De America, Katakana Koko Mexican Grill
  clean · August 24, 2017
• ✓ Kids Yard
  clean · December 12, 2017

See every restaurant inspection in Dunning →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated July 11, 2017. Inspection results describe one moment in a kitchen's life, not a permanent verdict.