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CIELITO LINDO RESTAURANT INC

5344 W FULLERTON AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

CIELITO LINDO RESTAURANT INC has been inspected 6 times by Chicago Department of Public Health since January 13, 2010. The most recent inspection, on October 1, 2013, found no infractions.

1 of 6 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 source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 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 March 26, 2013. 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 11 times across 4 separate inspections, most recently on March 26, 2013. 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 March 26, 2013. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST DATE AND LABEL ALL COOKED FOOD INSIDE COOLERS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DEFROST CHEST FREEZER WITH EXCESSIVE ICE BUILDUP REAR OUTSIDE AREA, REPAIR CHESTER FREEZER DOORS AND PROVIDE HANDLES, REAR KITCHEN AREA, AND MUST PROVIDE SPLASH GUARD AT EXPOSED HAND SINK REAR KITCHEN AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPLACE MISSING FLOOR TILES BY FOOD PREP AREA, AND RESEAL SURFACE IN REAR KITCHEN AREA, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST PROVIDE BASEMENT BOARDS ALONG WALL AREA, BY KITCHEN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED MANAGER TO REMOVE UNNECESSARY ARTICLES AND CLUTTER IN REAR STORAGE AREA, CLEAN AND BETTER MAINTAIN
  3. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tile not maintained in rear prep area. Instructed to replace damaged ceiling tile.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Adequate light not provided in prep area. Instructed to install adequate light.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Water filter pump attached to exposed handsink. Instructed to remove filter from faucet.
  4. Canvass

    1 infraction

    • 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 FLOOR TILES BY FOOD PREP AREA.---------NOTED SOME LITTER BEHIND FREEZER IN REAR OUTSIDE PATIO. MUST CLEAN AND MAINTAIN.
  5. Canvass

    4 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. NOTED RUST BUILD-UP AT THE EXTERIOR SURFACES OF FREEZER IN REAR OUTSIDE AREA. INSTRUCTED TO REPAINT.
    • 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 CLEAN THE FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP AREA AND IN BOILER/MOP ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED MANAGER TO REMOVE UNNECESSARY ARTICLES AND CLUTTER (EG EMPTY SODA CAN, PLASTIC, WOOD ETC.) STORED IN REAR (CORNER) OUTSIDE PATIO AREA TO PREVENT RODENT AND INSECT HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE STORED IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.
  6. Canvass

    3 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. NOTED HAND SINK CABINET IN MEN'S WASHROOM IN POOR REPAIR. INSTRUCTED TO FIX OR REPLACE.
    • 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. FOUND HOSE FROM DISH DRAIN RACK DRAINING INTO MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO RELOCATE THE SAID HOSE PROPERLY INTO FLOOR DRAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. NOTED CLUTTER AND UNUSED EQUIPMENT STORED ON SHELF IN PREP AREA AND IN HALLWAY LEADING TO KITCHEN. INSTRUCTED TO REORGANIZE, DISCARD ALL UNNECESSARY ARTICLES TO PREVENT RODENT AND INSECT HARBORAGE.

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