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CARNICERIA DE GALLO

3247-3249 W MONTROSE AVE, CHICAGO, IL 60618 · GROCERY STORE/TAQUERIA

Inspection summary

CARNICERIA DE GALLO has been inspected 5 times by Chicago Department of Public Health since June 16, 2010. The most recent inspection, on December 20, 2012, found no infractions.

2 of 5 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, Pests and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on December 13, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on December 13, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on July 11, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 July 11, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 15 times across 3 separate inspections, most recently on December 13, 2012. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF MICE ACTIVITY ON FLOORS, ALONG WALLS AT REAR STORAGE ROOM NEAR THE MEAT PREP AREA AND UNDER 2PART SINK AT REAR AREA OF KITCHEN OVER 40 MICE DROPPINGS NOTED. INSTRUCTED TO CLEAN/SANITIZE AREAS AND SEAL OPENINGS ON BOTTOM AREA OF WALL UNDER 2PART SINK TO PREVENT PEST ENTRY. ADVICED TO CALL PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED, 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED BACK YARD/GARBAGE AREA NOT MAINTAINED/CLEANED, EXCESSIVE DEBRIS, DOG FECES, BROKEN/UNUSED ARTICLES THRU-OUT AREA. INSTRUCTED TO CLEAN AREA REMOVE ARTICLES AND MAINTAIN. SERIOUS CITATION ISSUED, 7-38-020.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED, MULTI-USE UTENSILS MUST BE PROPERLY STORED ON KITCHEN SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS AT BUTCHER AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE GREASE AND FOOD DEBRIS ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES IN THE KITCHEN, DISPLAY SHELVES AND TOILET BOWL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND GREASE BUIL-UP UNDER COOKING EQUIPMENT, INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISESE, INCLUDING THE BASEMENT. ALSO MUST REPLACE BROKEN/MISSING FLOOR TILES THRU-OUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN/REPAINT/REPAIR WALLS AT MEAT PREP AREA AND KITCHEN AND SEAL OPENINGS TO PREVENT PEST ENTRY. ALSO MUST REPLACE DAMAGED CEILING PANELS THRU-OUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR PIPES UNDER 3PART SINK AND FAUCET FOR SAME SINK; ALSO PROVIDE DRAIN STOPPERS. (PIPES LEAKING).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR MEAT AND MILK COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AT KITCHEN AND MEAT PREP AREA AND STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ALSO MUST REPAIR OR REMOVE FROM PREMISES, BROKEN HOT HOLDING UNITS AND ICE MACHINE.
  4. Canvass

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; OBSERVED A CONTAINER WITH ABOUT 8LBS OF COOKED PORK AT 50.9F, ANOTHER CONTAINER WITH 10LBS OF COOKED CHICKED AT 55.5F. BOTH CONTAINERS ON TOP OF PREP TABLE. CERTIFIED FOOD MANAGER STATED, "MEAT WAS COOKED YESTERDAY." INSTRUCTED POTENTIALLY HAZARDOUS FOODS MUST BE COLD AT 40F OR BELOW. MEAT DISCARTED; V=$115. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND WASHING SINK IN THE KITCHEN NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED SEVERAL MULTI-USE UTENSILS INSIDE THE SINK; (TWO KNIVES, THREE CUPS AND SIX PLATES IN SIDE THE SINK). INSTRUCTED, SINK MUST BE ACCESSIBLE FOR PROPER HAND WASHING. CRITICAL CITATION ISSUED, 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD NOT LABEL, INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS AT MEAT/BUTCHER AREA AND KITCHEN, AND REPAINT STORAGE SHELVES AT MEAT/BUTCHER AREA; ALSO REPLACE BROKEN GASKETS ON MILK COOLER DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, DISPLAY AND STORAGE SHELVES, MICROWAVE OVENS, COOKING EQUIPMENT, SLICER, GRINDER, BOTTOM PANELS OF PREP TABLES, ICE MACHINE, HOT HOLDING UNITS, ALL EQUIPMENT THRU-OUT PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPLACE BROKEN AND MISSING FLOOR TILES THRU-OUT AND CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE DAMAGED CEILING PANELS THRU-OUT, CLEAN WALLS IN THE KITCHEN AND WALK IN COOLER, AND REPLACE MISSING WALL TILES IN WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO SEAL RUSTY GREASE TRAP UNDER MEAT/BUTCHER AREA 3PART SINK AND REPAIR LEAKING PIPES UNDER 2PART SINK IN KITCHEN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXCESSIVE CLUTTER THRU-OUT KITCHEN AND MEAT/BUTCHER AREA; INSTRUCTED TO REMOVE UNNECESSARY ARTICLEA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED; CLEANING TOWELS AND ICE SCOOP MUST BE PROPERLY STORED.
  5. Canvass

    5 infractions

    • 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.OBSERVED RUSTY TABLE STORAGE SHELF IN REAR MEAT DEPT. INSTRUCTED TO REMOVE RUST.
    • 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 NOT CLEAN MEAT SLICER, CUTTING BOARDS, INSTRUCTED TO CLEAN AND SANITIZE ABOVE ITEMS.
    • 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 FLOOR IN REAR MEAT ROOM NEEDS REPAIR. CRACKED TILES, MISSING TILES INSTRUCTED TO REPLACE.
    • 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 CEILING PEELING PAINT IN LAST COOKING ROOM ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE ALSO OBSERVED EXPOSED INSTULATION LAST COOKING ROOM ASIDE THE 3 COMPARTMENT SINK INSRTUCTED TO REPAIR OR REMOVE.
    • 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.OBSERVED MISSING LIGHT SHIELD REAR WALK-IN COOLER INSTEUCTED TO REPLACE.

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