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CALDERO INCORPORATED

1420 N WESTERN AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

CALDERO INCORPORATED has been inspected 4 times by Chicago Department of Public Health since July 6, 2015. The most recent inspection, on September 22, 2017, found no infractions.

1 of 4 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, Handwashing and staff hygiene and Chemicals and toxic substances.

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 once on June 9, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 9, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 9, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 9 times across 3 separate inspections, most recently on June 16, 2016. 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 6 times across 3 separate inspections, most recently on June 16, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET INSIDE THE DOORS OF TWO COMPARTMENT REACH-IN COOLER UNDER THE PANINI MACHINE.NEED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HOOD AND EXTERIOR OF THE COOKING EQUIPMENT WITH GREASE,INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE UNDER THE DEEP FRYER,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT SHIELD PROVIDED AT LIGHT INSIDE THE TWO DOOR COOLER BY THE SHELF AT NORTH SITE OF THE KITKEN.NEED TO PROVIDE WITH END CAPS.BURNED LIGHT BULB UNDER THE HOOD,REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY UNNECESSARY ARTICLES IN NEED OF REMOVAL. CORRECT AND MAINTAIN,IN BASEMENT AREA.MUST ELEVATE ITEMS 6" OFF THE FLOOR
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATE PROVIDED ON PREMISES DURING THE INSPECTION,INSTRUCTED TO PROVIDE .
  3. Canvass

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. COOKED PORK AT TEMP OF 94.5F TO 95F.PRODUCT STORED AT STEAM TABLE.INFORMED EMPLOYEE FOOD MUST BE REHEATED AT 165F PRIOR TO PUT AT STEAM TABLE AND HOLD FOOD AT 140F AND ABOVE.STEAM TABLE IS A HOT HOLD UNIT NOT A REHEATING UNIT. FOOD DISCARDED AND DENATURED.POUNDS 10,VALUE 15. CRITICAL VIOLATION:7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP NOR PAPER TOWELS PROVIDED AT EXPOSED HAND SINK IN PREP AREA,WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED. NAPKINS(NO PAPER TOWELS ON PREMISES) AND SOAP PROVIDED AT SAID SINK UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED:PORK RICE,BEANS ETC. AT LEAST ONE CERTIFIED MANAGER MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED,SERVED AND STORED. SERIOUS VIOLATION:7-38-012(A)
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST KIT PROVIDED ON PREMISES. INSTRUCTED TO PROVIDE SERIOUS VIOLATION:7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 7-6-15,REPORT #1454056 #37-MUST INSTALL SELF CLOSING DEVICE ON BATHROOM DOOR. CORRECT AND MAINTAIN TODAY OBSERVED THE SAME VIOLATION. WASHROOM IS BY THE KITCHEN/STORAGE AND DISHROOM SERIOUS VIOLATION:7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET INSIDE THE DOORS OF TWO COMPARTMENT REACH-IN COOLER UNDER THE PANINI MACHINE.NEED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HOOD AND EXTERIOR OF THE COOKING EQUIPMENT WITH GREASE,INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE UNDER THE DEEP FRYER,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT SHIELD PROVIDED AT LIGHT INSIDE THE TWO DOOR COOLER BY THE SHELF AT NORTH SITE OF THE KITKEN.NEED TO PROVIDE WITH END CAPS.BURNED LIGHT BULB UNDER THE HOOD,REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY UNNECESSARY ARTICLES IN NEED OF REMOVAL. CORRECT AND MAINTAIN,IN BASEMENT AREA.MUST ELEVATE ITEMS 6" OFF THE FLOOR
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATE PROVIDED ON PREMISES DURING THE INSPECTION,INSTRUCTED TO PROVIDE
  4. License

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EQUIPMENT AND CONTACT SURFACES IN NEED OF CLEANING TO REMOVE ALL CONSTRUCTION DUST. CORRECT AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING TO REMOVE ALL CONSTRUCTION DEBRIS. MUST CLEAN AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL SELF CLOSING DEVICE ON BATHROOM DOOR. CORRECT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL BACK FLOW PREVENTOR ON COKE MACHINE. CORRECT AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY UNNECESSARY ARTICLES IN NEED OF REMOVAL. CORRECT AND MAINTAIN.

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