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EL CHURRITO

5711 W 63RD ST, CHICAGO, IL 60638 · Restaurant

Inspection summary

EL CHURRITO has been inspected 5 times by Chicago Department of Public Health since April 6, 2017. The most recent inspection, on October 22, 2020, 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: Food source, labelling and allergens, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 2 separate inspections, most recently on April 22, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on April 22, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on April 15, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 April 6, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 April 6, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N): NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11: NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN SAME. PRIORITY FOUNDATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D): NO LABELS ON SLEEVED PALETAS OFFERED FOR SALE. INSTD TO PROVIDE PROPER LABELS AS REQUIRED (COMMON NAME, INGREDIENTS, NET WEIGHT, NAME AND PLACE OF BUSINESS OF THE MANUFACTURED, PACKER OR DISTRIBUTOR
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(B:5): MISSING ALLERGEN INFORMATION ON PALETAS. (MILK, PEANUTS, NUTS, ETC). INSTD TO PROVIDE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE PALETA AS REQUIRED. PRIORITY FOUNDATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12: NO BACKFLOW DEVICE ON ICE MACHINE. INSTD TO PROVIDE AND HAVE ACCESSIBLE FOR MAINTENANCE AND SERVICE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13: MISSING ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN AND MAINTAIN VERIFICATION.
  3. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN SAME. PRIORITY FOUNDATION 7-38-005.
    • 11. FOOD OBTAINED FROM APPROVED SOURCE
      • VARIETY OF PALETAS AND HAND PACKED ICE CREAM ON SITE AND OFFERED FOR SALE FROM UNKNOWN SOURCE, NO INVOICES OR LABELS ON PRODUCT. ALL PRODUCT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO PROVIDE PROPER INVOICE FROM KNOWN AND PROPERLY LICENSED SOURCE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3.501.17(A) VARIETY OF FOOD NOT PROPERLY LABELED, DATED (OPENED DELI MEAT, PACKAGED GELATINS, INDIVIDUAL CAKE SLICES) REFRIGERATED, READY TO EAT TCS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NO LABELS ON SLEEVED PALETAS OFFERED FOR SALE. INSTD TO PROVIDE PROPER LABELS AS REQUIRED (COMMON NAME, INGREDIENTS, NET WEIGHT, NAME AND PLACE OF BUSINESS OF THE MANUFACTURED, PACKER OR DISTRIBUTOR
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MISSING ALLERGEN INFORMATION ON PALETAS. (MILK, PEANUTS, NUTS, ETC). INSTD TO PROVIDE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE PALETA AS REQUIRED. PRIORITY FOUNDATION 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 3-COMPARTMENT SINK NOT MAINTAINED, UNABLE TO DRAIN PROPERLY. WATER MUST BE RELEASED AT EXTREMELY SLOW INTERVALS TO PREVENT WATER FROM ACCUMULATING ON FLOOR. INSTD TO REPAIR 3-COMPARTMENT SINK TO DRAIN PROPERLY. PRIORITY FOUNDATION. CITATION ISSUED 7-38-025.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • SMALL LEAK AT PIPE UNDERNEATH FRONT HANDWASH SINK. INSTD TO REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACKFLOW DEVICE ON ICE MACHINE. INSTD TO PROVIDE AND HAVE ACCESSIBLE FOR MAINTENANCE AND SERVICE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MISSING ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN AND MAINTAIN VERIFICATION.
  4. License Re-Inspection

    0 infractions

  5. License

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HANDSINK IN REAR DISHWASHING AREA. INSTD TO INSTALL IN SAME AREA. VIOLATION 7-38-030 CRITICAL.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING PREPARATION, NO BARRIER AT SOUTH END OF PREP AREA WHERE PREP TABLE LOCATED. INSTD TO PROVIDE PROPER BARRIER. VIOLATION 7-38-005A SERIOUS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMTER FOR FOOD HANDLERS. INTD TO PROVIDE.

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