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El Pollo Cris Cris

April 7, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings15
critical findings4

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED SINK AT JUICE/SHAKES/LIQUADOS/PREP AREA NOT ACCESIBLE FOR PROPER HAND WASHING. MANY MULTI-USE UTENSILS INSIDE ABOVE SINK. INSTRUCTED, SINK MUST BE ACCESSIBLE FOR PROPER HAND WASHING. CITATION ISSUED 7-38-030 CRITICAL.
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE; FOUND FRONT COOKING AREA PREP REACH IN COOLER AT 49.08F. INADEQUATE FOOD PROTECTION. MUST REPAIR COOLER AND KEEP COOLER AT 4OF OR BELOW. TAG HELD FOR INSPECTION PLACED ON UNIT, WHEN REPAIRED MUST FAX LETTER FOR TAG REMOVAL. CITATION ISSUED 7-38-005[A] CRITICAL.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 20LBS OF CKD. RICE AT 70.3F, 8LBS. RAW BEEF 55.7F, 2LBS. FISH SALAD 54.8F, 10LBS. RAW CHICKEN 62.4F, 2LBS. HAM 49.6F, AND 3LBS. CKD. STUFFED PEPPERS WITH CHEESE 49.8F, INADEQUATE FOOD PROTECTION. MUST KEEP COLD FOODS AT 40F OR BELOW. FOOD DISCARDED; 45LBS.=$250.00. CITATION ISSUED 7-38-005[A]CRITICAL.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED DISH WASHER WASHING, RINSING AND SANITIZING MULTI -USE UTENSILS IN 3PART SINK WITH SANITIZER CONCENTRATION ONLY AT 10PPM, IMPROPER SANITATION. CONCENTRATION OF CHLORINE MUST BE AT 100PPM. CITATION ISSUED 7-38-030 CRITICAL.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: 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.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY PANELS BOTTOM PANELS OF PREP TABLES.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, STOVES, GRILLS, MICROWAVE OVENS, FRYERS, ICE MACHINE, STORAGE SHELVES, MOP SINK, ETC...
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE AND DEBRIS THRU-OUT PREMISES, MUST CLEAN FLOORS THUR-OUT PREMISES.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/PAINT WALLS THRU-OUT REAR PREP AREA, REPLACE MISSING BASEBOARDS THRU-OUT MAIN DINING AREA, AND CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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 3PART SINK FAUCET.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: 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. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE ROOMS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.
code 43

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.