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CHILE VERDE

2100 W 22ND PL, CHICAGO, IL 60608 · Restaurant

Inspection summary

CHILE VERDE has been inspected once by Chicago Department of Public Health, on July 20, 2021. The most recent inspection, on July 20, 2021, recorded 15 infractions.

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.

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 5 times on July 20, 2021. 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 2 times on July 20, 2021. 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 July 20, 2021. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 July 20, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 July 20, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

1 inspection

  1. Complaint

    15 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE TCS FOODS(TACOS, CHEESEBURGERS, EGGS, SANDWICHES, ETC BEING PREPARED. MUST HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER AT ALL TIMES TCS FOODS ARE BEING SERVED AND PREPARED. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON-SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA PROCEDURE OR SUPPLIES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO WORKING HANDWASHING SINK IN THE PREP AREA. INSTRUCTED TO PROVIDE HOT AND COLD WATER HANDWASHING SINK WITH HANDWASHING CLEANSER, DRYING PROVISIONS, AND HOT AND COLD WATER. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION IN RESTROOMS OF FACILITY PAPER TOWELS DISPENSER IN DISREPAIR IN RESTROOMS AND HAND DRYER IN DISREPAIR. MUST OBTAIN, REPAIR, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CONSOLIDATE WITH PREVIOUS VIOLATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP AT HANDWASH SINKS IN THE BATHROOM MUST PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-030(C) CONSOLIDATED WITH THE ABOVE CITATION
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED CHICKEN, TACOS, CHEESEBURGERS, EGGS, TORTAS, BURGERS, AND CHEESE OUT OF TEMPERATURE(53.5F-80.6F). TCS FOODS FOR COLD HOLDING SHALL BE AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETERS LOCATED IN THE ALL THE COOLERS. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE SCREEN MISSING FROM THE EXHAUST FAN LOCATED ON THE EXTERIOR WALL OF THE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED COOKED PEPPERS NOT COVERED IN THE FRONT SERVICE AREA. INSTRUCTED TO PROPERLY COVER FROM CONTAMINANTS AND MAINTAIN
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS IN THE PREP AREA WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED THAT KITCHEN 3 COMPARTMENT SINK IS SMALL FOR DISHES AND EQUIPMENT USED IN ESTABLISHMENT. MUST PROVIDE PROPER SIZED SINK FOR MANUAL DISHWASHING IN KITCHEN ARE THAT CAN BE SUBMERGED LARGEST DISHES IN WATER INSIDE SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN ACCUMULATION OF GREASE, FOOD DEBRIS, AND DUST ON THE FLOORS, WALLS, CEILINGS, AND SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED AND BROKEN EQUIPMENT, PERSONAL ITEMS, AND MAINTENANCE TOOLS THROUGHOUT THE FACILITY. INSTRUCTED TO REMOVE AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATES FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN

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