Los Dos Primos

• resultPass w/ Conditions
• critical violations3
• last inspectedApril 28, 2014
• address3552-3554 N Pulaski Rd, Chicago 60641

Is Los Dos Primos clean?

Los Dos Primos is currently listed as closed by Chicago Department of Public Health, as of its inspection on April 28, 2014. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Los Dos Primos?

These are the violations recorded at the most recent inspection on April 28, 2014, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • FOUND PREP COOLER (IN FRONT PREP/COOKING AREA) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE WITH AN AIR TEMPERATURE OF 49.9F. MUST REPAIR. INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F. THE SAID COOLER WAS TAGGED 'HELD FOR INSPECTION'. WHEN FIXED, MUST FAX A REQUEST FOR RE INSPECTION AT 312-746-8040 OR EMAIL FORM TO [email protected] TO PROPERLY ENSURE THE THE SAID EQUIPMENT IS REPAIRED AND THE 'HELD FOR INSPECTION' TAG CAN BE REMOVED. (MANAGER ADJUST THE THERMOSTAT SETTING. AIR TEMPERATURE NOW AT 40.1F. CORRECTED DURING INSPECTION). CRITICAL VIOLATION ISSUED 7-38-005 (A)
• 🤒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 AND PREPARATION. NOTED HOT DOG INTERNAL TEMPERATURE OF 52.8F, COOKED GROUND BEEF AT 50.6F, GYRO SAUCE AT 48.3F, SOUR CREAM AT 47.8F, MAYONNAISE AT 48.9F, DICED TOMATOES AT 49.4F, SHREDDED LETTUCE AT 50.1F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 25.00, TOTAL WEIGHT 5 LBS. CRITICAL VIOLATION ISSUED 7-38-005 (A)
• 🌡️food received at unsafe tempscritical
  Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area • FOUND NO SOAP AVAILABLE AT (3) EXPOSED HAND SINK IN FRONT AND IN REAR PREP AREA. NO SOAP AVAILABLE IN REAR EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE. (MANAGER PROVIDED SOAP - CORRECTED DURING INSPECTION) CRITICAL VIOLATION ISSUED 7-38-030
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • NOTED PREPACKAGED PEANUTS AND SEEDS ON PREMISES FOR SALE WITHOUT LABEL. INSTRUCTED TO PROVIDE PROPER LABELING.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • NOTED PREPACKAGED PEANUTS AND SEEDS ON PREMISES FOR SALE WITHOUT LABEL. INSTRUCTED TO PROVIDE PROPER LABELING.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • INSTRUCTED TO REPAIR OR REPLACE BROKEN RUBBER GASKET AROUND PREP COOLER DOOR IN FRONT PREP/COOKING LINE.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • INSTRUCTED TO REPAIR OR REPLACE BROKEN RUBBER GASKET AROUND PREP COOLER DOOR IN FRONT PREP/COOKING LINE.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS, STORAGE SHELVES AND COUNTER SHELVES.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH HEAVY GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT FRONT AND INN REAR PREP AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT AND UNDER COOLERS AND FREEZERS.---------MUST RESEAL UNSEALED FLOOR BASEBOARD AROUND 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 HEAVY GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT FRONT AND INN REAR PREP AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT AND UNDER COOLERS AND FREEZERS.---------MUST RESEAL UNSEALED FLOOR BASEBOARD 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 WALLS WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS THROUGHOUT FRONT AND REAR PREP AREA.-------MUST CLEAN AND MAINTAIN LIGHT SHIELDS THROUGHOUT.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS THROUGHOUT FRONT AND REAR PREP AREA.-------MUST CLEAN AND MAINTAIN LIGHT SHIELDS THROUGHOUT.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • LIGHTS MUST BE SHIELDED ABOVE REAR PREP AREA.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.--------MUST REPAIR STRIPPED (HOT) FAUCET HANDLE AT HANDSINK INSIDE 2ND WASHROOM.
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.---------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING 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 INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • INSTRUCTED TO CLEAN, MAINTAIN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER IN REAR PREP AREA AND INSIDE UNUSED WALK-IN COOLER IN REAR AREA TO PREVENT PEST HARBORAGE.-------MUST REORGANIZE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
• ⚠️Only Authorized Personnel In The Food-Prep Area • NO CUSTOMER ALLOWED TO USE WASHROOMS IN REAR PREP AREA.
  Only Authorized Personnel In The Food-Prep Area • NO CUSTOMER ALLOWED TO USE WASHROOMS IN REAR PREP AREA.

When was Los Dos Primos last inspected?

Los Dos Primos has 5 inspections on record going back to June 30, 2010.

Los Dos Primos vs Irving Park

Irving Park runs 64% clean across 804 tracked restaurants — 516 clean, 141 mid, 146 cooked.

Against the 804 spots Cooked tracks in Irving Park, this one comes out cleaner than 0% of them.

Other spots in Irving Park

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  cooked · July 28, 2010
• ✓ 13 Pins Tapas & Grill
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• ✓! La Cabana De Don Luis Mexican Restaurant
  cooked · February 6, 2018
• ✓ Dharma Garden Restaurant
  cooked · December 18, 2012
• ✓ Tortilla De Oro Mexican Restaurant Inc.
  cooked · August 24, 2010

See every restaurant inspection in Irving Park →

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 April 28, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.