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CENADURIA LOS DORADOS

13514 S AVENUE O, CHICAGO, IL 60633 · Restaurant

Inspection summary

CENADURIA LOS DORADOS has been inspected 5 times by Chicago Department of Public Health since February 28, 2020. The most recent inspection, on August 9, 2022, 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times on August 1, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 on August 1, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on August 1, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 1, 2022. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 once on August 1, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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

    16 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE AND MUST BE ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION WRITTEN UNDER VIOLATION #2.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TCS FOODS (BEEF, RICE) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON SITE FOR VOMIT AND DIARRHEA CLEAN UP. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED A HAND WASHING SIGN IS NEEDED AT THE HAND WASHING SINKS LOCATED IN THE FOOD PREP AREA AND IN THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-205.11 OBSERVED THE ONLY HAND WASHING SINK IN THE FOOD PREP AREA BLOCKED WITH A CONTAINER INSIDE OF THE BASIN AND A GARBAGE CAN IN FRONT OF SAID HAND WASHING SINK. INSTRUCTED TO NEVER BLOCK HAND WASHING SINK AND ALWAYS KEEP THE HAND WASHING SINK ACCESSIBLE AT ALL TIMES. EMPLOYEE REMOVED CONTAINER AND PLACE TH GARBAGE CAN IN A DIFFERENT AREA DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED A SLIGHT PINKISH SUBSTANCE ON THE ICE MAKER OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN A 2 DOOR REFRIGERATOR IN THE FOOD PREP AREA; ABOUT 5 LBS OF COOKED RICE AT 56F, ABOUT 7 LBS OF COOKED BEANS AT 60F ABOUT 10 LBS OF RAW BEEF AT 62F, ABOUT 5 LBS OF COOKED BEEF AT 60F, ABOUT 1/2LB OF MILK AT 59F, ABOUT 1/2 OF DICED TOMATOES AT 56F AND ABOUT 5LBS OF CHEESE AT 58F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. EMPLOYEE DISCARDED SAID TCS FOODS DURING THE INSPECTION. ALL FOODS DISCARDED TOTAL $500. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE WITH A FOOT NOTE FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS OVER EASY). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED A 2 DOOR REFRIGERATOR, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 56F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. EMPLOYEE ADJUSTED THE TEMPERATURE AND BY THE END OF THE INSPECTION SAID UNIT WAS MAINTAINING 41F. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 5 LIVE LARGE FLIES FLYING AROUND THE FOOD PREP AREA/CUSTOMER SERVICE AREA. INSTRUCTED TO ELIMINATE LIVE INSECT ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED MINOR FOOD AND GREASE DEBRIS INSIDE OF THE FRYER AND IN BETWEEN COOKING EQUIPMENT. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO PROVIDE OR LOCATE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE IN THE WOMENS TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED NO FOOD HANDLER CERTIFICATE ON SITE FOR THE FEMALE FOOD HANDLER. INSTRUCTED TO MEET REQUIREMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT.
  4. Canvass

    4 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED GROCERY BAGS BEING USED TO STORE FOOD AND FREEZE FOOD. INSTRUCTED TO REMOVE AND PROVIDE FOOD GRADE ONLY BAGS FOR STORING AND HOLDING FOOD.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN THE WOMENS TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A BUILD UP OF DIRT AND DEBRIS IN THE CORNERS OF THE WALLS IN THE REAR FOOD PREP AREA, BEHIND THE DEEP FREEZER AND ALSO IN THE FRONT SERVICE AREA WHERE THE COOKING EQUIPMENT IS LOCATED. AS WELL AS THE WALL LEFT OF THE FLAT TOP GRILL. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING PEST AND INSECT HARBORING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT ALLERGEN TRAINING CERTIFICATION ( NEW EMPLOYEE ) INSTRUCTED THAT EMPLOYEE IS TO OBTAIN THE FOOD ALLERGEN TRAINING AND PROVIDE ON SITE.
  5. License

    2 infractions

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT OR CITATIONS WILL FOLLOW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED MANAGER THAT ALL CITY CERTIFIED FOOD MANAGERS NEED ALLERGEN TRAINING. MUST COMPLY OR CITATIONS WILL FOLLOW.

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