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BURRITO HOUSE 2 INC

3145 W ADDISON ST, CHICAGO, IL 60618 · Restaurant

Inspection summary

BURRITO HOUSE 2 INC has been inspected 8 times by Chicago Department of Public Health since May 17, 2010. The most recent inspection, on November 4, 2015, found no infractions.

1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 3 separate inspections, most recently on January 28, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on January 7, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 21 times across 7 separate inspections, most recently on January 28, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on January 7, 2014. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 28, 2015. For example: FOOD HANDLER REQUIREMENTS MET

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Canvass

    0 infractions

  2. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES.OBSERVED LARGE CONTAINER WITH ABOUT 10#'s OF COOKED PORK(PASTOR) STORED AT BOTTOM SHELF BENEATH THE GRILL AREA WITH INTERNAL TEMPERATURES RANGING FROM 89.1F-112.1F AND ABOUT 10#'s OF ASSORTED CONTAINERS OF COOKED GROUND BEEF,COOKED PORK ETC. INSIDE THE FRONT 2 DOOR PREP COOLER WITH INTERNAL TEMPERATURES RANGING FROM 46.1-49.0F.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW. INSTRUCTED MANAGER THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED,DENATURED SAID FOODS.APPROX:DOLLAR VALUE$350.00. AS STATED PER MANAGER. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR BOTH DOORS FOR PREP REACH IN COOLER AT FRONT AREA AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; FAN COVERS,SHELVINGS INSIDE THE WALK-IN-COOLER,HOOD/FILTERS ABOVE THE GRILL,PREP TABLES,ICE MACHINE,KITCHEN SHELVINGS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS ON VENTILATION COVER INSIDE THE TOILET ROOM AND CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREP AREAS ALSO,REMOVE GRAFFITI FROM WALLS INSIDE THE TOILET ROOM AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A METAL STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF, NO RECORDS,NO APPROPIATE DOCUMENTATION). INSTD TO OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.
  3. Complaint

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED MULTI USE DISHES BEING STORED IMPROPERLY, MUST BE INVERTED TO ELIMINATION CONTAMINATION BEFORE USE,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR INTERIOR PANEL ATTACHED TO REACH-IN COOLER, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE, AND RESTRICT USING CARRY-OUT BAGS FOR FOOD STORAGE, INVEST IN FOOD GRADE BAGS OR CONTAINERS,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE FOLLOWING: RICE WATER/JUICE DISPENSER FRONT DISPLAY AREA, AND INTERIOR BOTTOM PANEL OF FREEZER,
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST DATE AND LABEL PREPARED FOODS INSIDE COOLER,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN RICE WATER/JUICE DISPENSER FRONT DISPLAY AREA,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN CEILING VENTS AND ATTACHED LIGHT SHIELDS THROUGHOUT PREMISES,
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA, NICE AND NEATLY,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK,
  5. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET OF THE 2 DOOR REACH IN FREEZER LOOSE/RIPPED OFF. INSTRUCTED TO REPAIR AND MAINTAIN.
  6. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #670435 DATED 2/14/12.#33-CLEAN AND SANITIZE UPPER PANEL OF ICE MACHINE. 34#-INSTRUCTED TO REPLACE MISSING AND BROKEN FLOOR TILES IN THE DISH WASHING AREA AND RE GROUT FLOOR IN THE SAME AREA. #38- REPAIR BROKEN VENTILATION UNIT INSIDE THE WASHROOM. INSTRUCTED TO REPAIR LEAKING PIPES UNDER 3 COMPARTMENT SINK,SEAL RUSTY GREASE TRAP UNDER THE SAME SINK. CITATION ISSUED SERIOUS. 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RE CAULK AROUND THE EXPOSED HAND SINK,3 COMPARTMENT SINK AND MOP SINK.CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN. LID(DOOR) OF THE CHEST FREEZER NOT IN GOOD REPAIR, RUSTED AND BROKEN. INSTRUCTED TO REPAIR OR REPLACE. RUBBER GASKET OF THE 2 DOOR REACH IN FREEZER LOOSE/RIPPED OFF. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD IN THE REAR AREA CLOSE TO THE WALK IN COOLER BROKEN/CRACKED. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION ABOVE THE DINING AREA AND ABOVE THE PREP AREA AND FAN GUARD INSIDE THE REACH IN COOLER WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN.
  7. Canvass

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TWO CONTAINERS ON BOTTOM PANEL OF STEAM TABLE WITH ABOUT 6 LBS. OF COOKED BEEF AT 119F AND ABOUT 3 LBS OF COOKED CHICKEN AT 116F. NO TEMPERATURE LOG AVAILABLE. INSTRUCTED HOT FOODS MUST BE KEPT AT 140 OR HIGHER AT ALL TIMES. FOOD DISCARDED; V=$100. INADEQUATE FOOD PROTECTION. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR BOTH DOORS FOR PREP REACH IN COOLER AT FRONT AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, TWO DOORS REACH IN FREEZER, CHEST FREEZER, COOKING EQUIPMENT, INTERIOR UPPER PANEL OF ICE MACHINE, GRINDERS AND MOP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPLACE MISSING AND BROKEN FLOOR TILES IN KITCHEN AND DISH WASHING AREA, REGROUT FLOORS SAME AREAS AND CLEAN FLOORS; UNDER, BEHING EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN, DISH WASHING AREA AND STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR AND REPAINT WEST WALL BEHIND FRONT AREA REACH IN COOLER AND CEILING ABOVE SAME COOLER; ALSO REPAIR AND REPAINT WALLS AND CEILING AT DISH WASHING AREA. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND CEILING ATTACHMENT THRU-OUT DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. INSTRUCTED TO REPAIR LEAKING PIPES UNDER 3PART SINK, SEAL RUSTY GREASE TRAP UNDER SAME SINK AND REPAIR BROKEN FAUCET SAME SINK. AND REPAIR BROKEN VENTILATION UNIT INSIDE WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE AT REAR DISH WASHING AREA, ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
  8. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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.OBSERVED THE SINGLE SERVICE ITEMS IE, SPOONS,FORKS NOT INVERTED INSTRUCTED TO INVERTED (HANDLE UP).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING ITEMS NOT CLEANED REAR CUTTING BOARDS, AND REAR GRINDER. INSTRUCTED TO CLEAN AND SANITIZE.ALSO OBSERVED THE FRONT COOLER INTERIOR NOT CLEAN. INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE REAR FLOOR DRAIN NOT CLEAN. INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.OBSERVED THE WALL BEHIND THE 3 COMPARTMENT SINK NOT CLEAN. INSTRUCTED TO CLEAN AND RESEAL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.OBSERVED ONE LIGHT OUT REAR DISH AREA INSTRUCTED TO REPLACE. ALSO OBSERVED DUSTY LIGHT SHIELDS THRU OUT FRONT, REAR AND DINNING AREAS INSTRUCTED TO CLEAN REMOVE DUST.

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