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EL BURRITO MEXICO

936 W ADDISON ST, CHICAGO, IL 60613 · Restaurant

Inspection summary

EL BURRITO MEXICO has been inspected 4 times by Chicago Department of Public Health since May 5, 2010. The most recent inspection, on July 16, 2012, found no infractions.

2 of 4 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 and Pests.

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 2 times across 2 separate inspections, most recently on January 28, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 May 5, 2010. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 2 times on May 5, 2010. 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 once on May 5, 2010. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE,STORED IN WALK-IN COOLER WHICH WAS COOKED ON1-27-2011.COOKED RICE AT TEMP OF 46.7F TO 48.6F; COOKED CHICKEN AT TEMP OF 44.5F TO 45.5F. FOOD DISCARDED AND DENATURED.POUNDS 40,VALUE 40. CRITICAL VIOLATION:7-38-005(A) HOOOO70342-18
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED EMPLOYEE WASHING AND RINSING POTS AND OTHER UTENSILS AT 3 COMPARTMENT SINK WITHOUT USING SANITIZING SOLUTION.INSTRUCTED TO HAVE THE SINK SET UP AT ALL TIME (WASH,RINSE AND SANITIZE).CRITICAL VIOLATION:7-38-030 HOOOO58977-11
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUTSIDE IN FRONT REAR DOOR GROUND NOT MAINTAINED,GARBAGE DEBRIS BUILD UP, WOOD SHEETS STORED NEXT TO BRICKS, BEHIND OF THEM A LOT OF ACCUMULATION OF DEBRIS(BOTTLES, PAPERS,AND PLASTIC CONTAINERS),IN FRONT OF IT EMPTY OPENED OIL CONTAINERS.OBSERVED RAT DROPPINGS IN FRONT OF OUTSIDE BASEMENT REAR DOOR,NEED TO REMOVE ITEMS ,KEEP AREA CLEAN TO MINIMIZE INSECTS AND RODENT ACTIVITIES.OBSERVED WASTE OIL CONTAINER HAVING A THICK LAYER OF SOLID AND MELTED GREASE ON TOP OF LID .MANAGEMENT IS REQUIRED TO MAINTAIN IT CLEAN.SERIOUS VIOLATION:7-38-020 HOOOO58977-11
    • 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.ADDITONAL REPAIR IS NEEDED AT SCREEN DOOR,MASH BROKEN WHICH IS REPAIRED WITH IN POOR REPAIR TAPE .
    • 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.DETAIL CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT(GREASE BUILUP)
    • 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.SWEEP FLOOR THROUGHOUT THE BASEMENT AREA, DEAD ANTS ON FLOORS.

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