El Pollo Cris Cris

March 14, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
critical findings1

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: Shellfish shall be obtained from an approved source and kept in their original package until sold. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.OBSERVED RAW OYSTERS IN A BUCKET OF WATER SITTING ON FLOOR IN WALK IN COOLER WITHOUT 90 DAY SHELL FISH TAGS WITH PRODUCT MUST KEEP WITH PRODUCT UNTIL FINISHED.PRODUCT WAS VOLUNTARILIY DUMPED & DENATURED.APPX.30LBS.$60.
code 1Priority
Potentially Hazardous Food Properly Thawed

Inspector note: Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method.OBSERVED IMPROPER THAWING OF RAW SHRIMP UNTHAWING IN A LARGE GARBAGE CAN OF WATER IN REAR STORAGE AREA.MUST PROPERLY THAW FOOD UNDER PROPER METHODS.PRODUCT REMOVED & PLACED IN SINK UNDER RUNNING COLD WATER AT THIS TIME.
code 17
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE GARBAGE DUMPSTER FRAME DAMAGED LIDS NOT ABLE TO CLOSE PROPERLY & GREASE ON EXTERIOR LID OF OUTSIDE GREASE CONTAINER.MUST REMOVE & CLEAN GREASE FROM CONTAINER & REPAIR OR REPLACE LIDS TO BE TIGHT FITTING.
code 19
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CITY FOOD MANAGERS CERTIFICATE POSTED TO VIEW FROM PERSON ON SITE STATING HE IS THE FOOD MANAGER.MUST PROVIDE & POST AT ALL TIMES.
code 21
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 PROPERLY LABLE DESSERTS FROM OUTSIDE SOURCE WITH NAME,ADDRESS,PHONE NUMBER,INGREIDENTS.
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.MUST STORE PLASTIC WEAR PROPERLY.
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 REMOVE RUST FROM LOWER SHELF OF PREP TABLE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST REMOVE GREASE & FOOD DEBRI FROM HOOD,FILTERS,DEEP FRYERS,SHELVING UNITS IN PREP AREA & COOLERS,HORCHATA MACHINE.MUST DEFROST ICE CREAM FREEZER.
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.MUST REPLACE DAMAGED FLOOR TILE AT FRONT ENTRY DOOR.MUST CLEAN GREASE & FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALLBASES THROUGHOUT.
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 SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE MISSING & DAMAGED,STAINED CEILING TILES THROUGHOUT,LOOSE WALLBASES IN OVERFLOW ROOM,REAR DOOR SWEEP MISSING.
code 35
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.ALL COLD HOLDING UNITS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR THROUGHOUT.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees must wear garments that are clean and of washable character and nature.MUST STORE PERSONAL BELONGINGS PROPERLY.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on July 14, 2010: 9 findings appeared for the first time. 4 findings recurred. 1 previous finding did not recur.

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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.