El Pollo Cris Cris

• resultFail
• critical violations3
• last inspectedJune 26, 2023
• address2524 S California Ave, Chicago 60608

Is El Pollo Cris Cris clean?

El Pollo Cris Cris is currently Fail from Chicago Department of Public Health, from an inspection on June 26, 2023. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at El Pollo Cris Cris?

These are the violations recorded at the most recent inspection on June 26, 2023, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGERS TO PROVIDE A VERIFIABLE ACKNOWLEDGEMENT OF THEIR RESPONSIBILITY TO REPORT INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD TO THE PIC. PRIORITY FOUNDATION VIOLATION. 7-38-010. MANAGER FINDS AT TIME OF INSPECTION.
• 🤒staff working while sickcritical
  Procedures For Responding To Vomiting And Diarrheal Events • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEANING MATERIALS TO CLEAN UP SAID INCIDENT ON SITE. THE FACILITY MUST PROVIDE PROCEDURES AND CLEANING MATERIALS (GLOVES, MASK, DISPOSABLE MOP, DISINFECTANT RATED FOR NOROVIRUS) FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. MANAGER FINDS AT TIME OF INSPECTION.
• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • FOUND NO HAND-WASHING SIGNAGE AT ANY HANDWASHING SINK LOCATED IN THE FOOD PREP/ DISHWASHING AREA. HANDWASHING SIGNAGE MUST BE POSTED AT ALL HANDWASHING SINKS AT ALL TIMES.
• 🍽️food left unprotected
  Food Separated And Protected • 15 3-302.11 (A:1-2): FOUND RAW SHRIMP THAWING AT THE BOTTOM OF THE FRIDGE AND NOTED JALAPENOS STORED IN A CRATE SITTING IN THAWED SHRIMP LIQUID. FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION DURING STORAGE, PREPARATION, HOLDING, AND DISPLAY. INSTRUCTED MANAGER TO DISCARD AND DENATURE APPROX 40 LBS OF JALAPENOS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
• 🌡️hot/cold holding temps off
  Proper Hot Holding Temperatures • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 108F - 116F LOCATED IN A HOT HOLDING UNIT IN THE FOOD PREP AREA. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 135F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
• 🧊cold food not cold enough
  Proper Cold Holding Temperatures • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF AND CHORIZO) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 51F - 53F LOCATED IN REACH IN PREP COOLER ACROSS FROM GRILL. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS, APPROXIMATELY 10 LBS AT $150. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
• 🌡️thermometers missing
  Thermometers Provided & Accurate • FOUND NO THERMOMETERS INSIDE ANY COOLERS ON SITE. IN A MECHANICALLY REFRIGERATED OR HOT FOOD STORAGE UNIT, THE SENSOR OF A TEMPERATURE MEASURING DEVICE SHALL BE LOCATED TO MEASURE THE AIR TEMPERATURE OR A SIMULATED PRODUCT TEMPERATURE IN THE WARMEST PART OF A MECHANICALLY REFRIGERATED UNIT AND THE COOLEST PART OF A HOT FOOD STORAGE UNIT. INSTRUCTED TO PROVIDE.
• 🪳pests in the house
  Insects, Rodents, & Animals Not Present • OBSERVED PEST CONTROL LOGBOOK NOT MAINTAINED AT TIME OF INSPECTION. EVERY RETAIL FOOD ESTABLISHMENT IS REQUIRED TO MAINTAIN A PEST CONTROL LOGBOOK ON ITS PREMISES CONTAINING A CONTRACT WITH A LICENSED EXTERMINATOR WHO SHALL PROVIDE INSECT AND VERMIN SERVICES AT THE ESTABLISHMENT AT LEAST TWICE A YEAR. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-020(C). CITATION ISSUED. • OBSERVED LIVE CAT IN BASEMENT OF RESTAURANT WHERE SINGLE SERVICE ITEMS ARE HELD. LIVE ANIMALS MAY NOT BE ALLOWED ON THE PREMISES OF A RETAIL FOOD ESTABLISHMENT.PRIORITY FOUNDATION VIOLATION. 7-40-060. CITATION ISSUED. • OBSERVED INFESTATION, NOTED APPROXIMATELY 500 MOUSE DROPPINGS IN THE FOLLOWING AREAS: FURNACE CLOSET (100), BASEMENT (200), BEHIND COOLERS IN FOOD PREP AREA (200). THE PREMISES MUST BE MAINTAINED FREE FROM PEST ACTIVITY. INSTRUCTED TO CONTACT PEST CONTROL. INSTRUCTED MANAGER TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN SAID AREAS. PRIORITY , 7-38-020(A), CITATION ISSUED
• ⚠️Contamination Prevented During Food Preparation, Storage & Display
  Contamination Prevented During Food Preparation, Storage & Display
• ⚠️Warewashing Facilities: Installed, Maintained & Used; Test Strips • OBSERVED 3 POTS TOO BIG TO SUBMERGE IN THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE ALTERNATIVE WAREWASHING PROCEDURE TO WASH, RINSE AND SANITIZE SAID POTS ADEQUATELY.
  Warewashing Facilities: Installed, Maintained & Used; Test Strips • OBSERVED 3 POTS TOO BIG TO SUBMERGE IN THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE ALTERNATIVE WAREWASHING PROCEDURE TO WASH, RINSE AND SANITIZE SAID POTS ADEQUATELY.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • FOUND HOLE AT COVE BASE ON WALL ENTERING BASEMENT DOOR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN TO PREVENT PEST HARBORAGE.
• ⚠️All Food Employees Have Food Handler Training • FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  All Food Employees Have Food Handler Training • FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
• 🥜allergen training missing
  Allergen Training As Required • FOUND NO PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLEGREN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
• ⚠️Previous Core Violation Corrected • FOUND CONTINUED NON- COMPLIANCE FROM INSPECTION REPORT # 2535191 CONDUCTED ON 10/22/2021. THE FOLLOWING PREVIOUS CORE VIOLATIONS WERE NOT CORRECTED: 4-202.18 MUST CLEAN THE FILTER AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE. 6-501.13:FLOORS NEED CLEANING THROUGH THE PREP AREA TO REMOVE SPILLS, DEBRIS, AND-OR GREASE INSTRUCTED MANAGER TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  Previous Core Violation Corrected • FOUND CONTINUED NON- COMPLIANCE FROM INSPECTION REPORT # 2535191 CONDUCTED ON 10/22/2021. THE FOLLOWING PREVIOUS CORE VIOLATIONS WERE NOT CORRECTED: 4-202.18 MUST CLEAN THE FILTER AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE. 6-501.13:FLOORS NEED CLEANING THROUGH THE PREP AREA TO REMOVE SPILLS, DEBRIS, AND-OR GREASE INSTRUCTED MANAGER TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

When was El Pollo Cris Cris last inspected?

El Pollo Cris Cris has 5 inspections on record going back to July 12, 2021.

El Pollo Cris Cris vs South Lawndale

South Lawndale runs 64% clean across 668 tracked restaurants — 427 clean, 92 mid, 146 cooked.

Against the 668 spots Cooked tracks in South Lawndale, this one comes out cleaner than 16% of them.

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• ✓! Flores & Padilla Shop
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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 June 26, 2023. Inspection results describe one moment in a kitchen's life, not a permanent verdict.