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DOS RICCO'S MEXICAN FUSION

4064 N LINCOLN AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

DOS RICCO'S MEXICAN FUSION has been inspected 9 times by Chicago Department of Public Health since May 18, 2015. The most recent inspection, on September 4, 2019, found no infractions.

1 of 9 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 source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on August 7, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on June 5, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 across 2 separate inspections, most recently on June 5, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 October 19, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 May 18, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOODS (CHICKEN, STEAK, ETC.) ARE PREPARED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH ORIGINAL FOOD MANAGER CERTIFICATE MUST BE ON PREMISES WHILE TCS FOODS ARE PREPARED. 7-38-012. PRIORITY FOUNDATION.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED REFIRGERATED TCS FOODS WITHOUT SELL BY DATE ON LABELS. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABELS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE/FOOD DEBRIS BUILD UP ON VENTILATION HOOD AND HOOD FILTERS. MUST CLEAN AND MAINTAIN VENTILATION HOOD AND HOOD FILTERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON ICE MACHINE WATER LINE. INSTRUCTED MANAGER MUST PROVIDE AND MAKE VISIBLE BACKFLOW PREVENTION DEVICE FOR ICE MACHINE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 3-COMPARTMENT SINK MISSING STOPPERS (X3). INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS FOR 3-COMPARMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED 2 MISSING CEILING TILES ABOVE PREP AREA. INSTRUCTED MANAGER MUST PROVIDE MISSING CEILING TILES ABOVE PREP AREA/CEILING TILES MUST BE TIGHT FITTED.
  3. Short Form Complaint

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • EMPLOYEE HEALTH POLICY NOT AVAILABLE AT THIS TIME. INSTRUCTED TO IMPLEMENT AN EMPLOYEE HEALTH POLICY, AND MAINTAIN POLICY ON-SITE. FOR MORE INFORMATION REGARDING POLICY GO TO WWW.CITYOFCHICAGO.ORG/HEALTH. PRIORITY FOUNDATION, 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED FACILITY TO IMPLEMENT AN APPROPRIATE PROCEDURE, WITH NECESSARY SUPPLIES, AND TO MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PERSON IN CHARGE HAS NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE. CORE VIOLATION PA100-0367. NO CITATION ISSUED.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE BROKEN TOILET HANDLE IN THE EMPLOYEE WASHROOM AND THE BROKEN DOOR HANDLE ON THE WALK-IN COOLER AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE FOOD STORAGE SHELVES IN THE WALK-IN COOLER TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN THE WALL BEHIND THE DEEP FREEZER TO REMOVE SPLATTER AND STAINS--MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INCREASE THE HOT WATER PRESSURE AT THE EXPOSED HAND WASHING SINK ON THE FOOD LINE TO PROVIDE HOT WATER UNDER CITY PRESSURE AT ALL TIMES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES PREPARING FOOD IN THE PREPARATION AREA MUST WEAR A PROPER HAIR RESTRAIN TO CONFINE HAIR AT ALL TIMES.
  5. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO STOPPERS (X3) FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE STOPPERS FOR 3-COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PREP AREA CEILING LIGHT COVER DAMAGED/HOLE ABOVE COOLINE. MUST REPLACE DAMAGED CEILING LIGHT COVER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE STAND UP SAUCE REACH IN COOLER. MUST PROVIDE THERMOMETER FOR COOLER.
  6. Canvass

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED BOTH FOOD HANDLERS NOT WEARING GLOVES WHILE HANDLING BURRITOS, READY TO EAT FOODS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WASH HANDS AND WEAR GLOVES WHILE HANDLING READY TO EAT FOODS. NO BARE HAND CONTACT WITH READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010(A).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLE IN WASHROOM WALL (SOUTH WALL) INSTRUCTED MANAGER TO REPAIR WALL.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEES WASHROOM DOOR NOT SELF CLOSING, NEXT TO PREP AREA. INSTRUCTED MANAGER TO PROVIDE SELF CLOSING DEVICE FOR EMPLOYEES WASHROOM DOOR.
  7. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE AND LABEL ALL PREPARED FOODS IN LARGE DEEP PLASTIC CONTAINERS AT ALL TIMES. FOUND ABOVE NOT LABELED. ALSO FOUND GLASS SPICE CONTAINERS HODLING DIFFERENT SPICES NOT LABELED. MUST PROVIDE AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND SANITIZE DUST FAN GUARD COVERS AT THE CEILING IN THE WALK-IN CLOSET. FOUND ABOVE WITH EXCESSIVE DUST AND GRIME ACCUMULATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST TEMP VALVE AT CUSTOMER RESTROOM HAND SINK SO AS TO RUN FOR A MINIMUM OF 15 SECS AT 85F AT ALL TIMES. MUST PROVIDE 2 ADDITIONAL WORKING SINK STOPPERS FOR THE 3-COMP SINK IN ORDER TO PROPERLY SET-UP 3-COMP SINK FOR WASHING, RINSING AND SANITIZING.FOUND ONE WORKING SINK STOPPER AT THIS TIME.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD PREP STAFF AT PREP AREA NOT WEARING A HAIR RESTRAINT. MUST ALWAYS PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD STAFF MEMBERS WITH THEIR IDPH FOOD HANDLER'S CERTIFICATE AT ALL TIMES AND MAINTAIN PROPER LOGS (PROOF OF EMPLOYEE HIRE DATE DOCUMENTS). MUST PROVIDE FOR THE NEXT ROUTINE INSPECTION.
  8. License Re-Inspection

    3 infractions

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE TOILET ROOM DOOR MUST BE SELF-CLOSING AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ICE MACHINE MUST HAVE A VISIBLE BACKFLOW PREVENTION DEVICE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • AREAS OF BASEMENT ARE CLUTTERED AND UNORGANIZED. MUST CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
  9. License

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • PROVIDE ADDITIONAL BARRIER OR SEPARATION BETWEEN PUBLIC AREAS AND PREP AREA.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND NO PEST CONTROL LOG BOOK ON THE PREMISES. INSTRUCTED TO PROVIDE LOG BOOK WITH ALL REQUIRED DOCUMENTS AND MAINTAIN.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND PLUMBERS PUTTY INSIDES THE 3 COMPARTMENT SINK.INSTRUCTED TO REMOVE AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE TOILET ROOM DOOR MUST BE SELF-CLOSING AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ICE MACHINE MUST HAVE A VISIBLE BACKFLOW PREVENTION DEVICE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • AREAS OF BASEMENT ARE CLUTTERED AND UNORGANIZED. MUST CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.

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