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EL CORRALITO OCOTLAN RESTAURANT

3821 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

EL CORRALITO OCOTLAN RESTAURANT has been inspected 4 times by Chicago Department of Public Health since August 11, 2010. The most recent inspection, on August 13, 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, Food source, labelling and allergens and Protecting food from contamination.

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 April 2, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 on August 11, 2010. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 August 11, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 August 11, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 7 times across 2 separate inspections, most recently on April 2, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (CHICKEN, COOKED RICE, SANDWICHES, BEEF, TACOS, BURRITOS ETC.) ARE BEING PREPARED AND SERVED ALSO, FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED, 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL OR PAINT RAW WOOD KITCHEN EXIT DOOR (ACROSS TOILET ROOM).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE MISSING FLOOR TILES (HALLWAY LEADING TO TOILET ROOM).-----------------INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT FRONT AND REAR PREP/ STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE MISSING LIGHT SHIELD ABOVE REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED AT REAR STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REORGANIZE.
  3. License Re-Inspection

    0 infractions

  4. License

    12 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. REMOVE ALL UNLABLED AND PREPARED FOODS FROM PREVIOIUS OWNER.
    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL FREEZERS MUST BE MAINTAINED AT 0 DEGREES F AND BELOW.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. MUST HAVE INTERIOR OF ICE MACHINE DETAIL CLEANED TO REMOVE MOLD LIKE SUBSTANCE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 1 LIVE ROACH UNDER 3 COMPARTMENT SINK AND 20 MOUSE DROPPINGS BEHIND FURNACE/AC. MUST SEAL OVER 1/4 INCH GAP UNDER FRONT DOOR, CONTACT PEST CONTROL COMPANY FOR SERVICE AND CLEAN AND SANITZE EFFECTED AREAS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER AVAILABLE. MUST PROVIDE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL FOOD STORAGE BINS IN REAR STORAGE AREA.
    • 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. REMOVE CONTACT PAPER FROM TOP AND SIDES OF ICE MACHINE. REPAIR BROKEN MIDDLE PANEL FOR SEALING GASKETS IN 2 DOOR COOLER NEXT TO FRYER. PROVIDE PROPER UTENSIL STORAGE UNIT IN FRONT SERVICE AREA. INVERT ALL PLATES AND FOOD CONTACT UTENSILS. REPLACE DAMAGED CAULK UNDER SPLASH GUARD FOR HANDSINK.
    • 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 TOP OF ORANGE JUICE MAKER.
    • 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. REPAIR DAMAGED FLOOR TILE IN FRONT SERVICE AREA AND THROUGHOUT PREMISES AS NEEDED. DETAIL CLEAN FLOORS ALONG WALLS THROUGHOUT PREMIESES. SEAL HOLES IN FLOOR AROUND PIPES UNDER 3 COMPARTMENT SINK AND THROUGHOUT PREMISES AS NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL WALLS IN REAR PREP AREA AND AS NEEDED THROUGHOUT PREMISES. REPLACE DAMAGED CEILING TILES IN REAR STORAGE AREA CORNER AND THROUGHOUT PREMISES AS NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPLACE BURNED OUT BULB IN REAR FOOD PREP AREA. PROVIDE MORE LIGHTING FOR REAR REFRIGERATION STORAGE AREA.
    • 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. DRAIN AIR CONDITIONING WATER INTO GROUND DRAIN OUTSIDE LEFT OF REAR DOOR. PROVIDE A 2 INCH AIR GAP FOR DRAIN TUBE FOR ICE MACHINE. INCREASE LOW WATER FLOW IN WASHROOM WASHBOWL AS PER CITY CODE.

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