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EL GALLO ORO

2952 W 63RD ST, CHICAGO, IL 60629 · Restaurant

Inspection summary

EL GALLO ORO has been inspected 11 times by Chicago Department of Public Health since January 27, 2011. The most recent inspection, on August 19, 2021, found no infractions.

1 of 11 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.

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 3 times across 3 separate inspections, most recently on April 24, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on April 24, 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 24, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 22 times across 9 separate inspections, most recently on January 31, 2017. 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 8 times across 4 separate inspections, most recently on April 24, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY WHERE ALL MANAGERS, FOOD AND CONDITIONAL EMPLOYEES ACKNOWLEDGES THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESSES TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7038-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE ALL NECESSARY SUPPLIES FOR HANDLING THESE EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND TCS FOOD STORED INSIDE THE WALK IN COOLER THAT IS NOT PROPERLY DATED OR LABELED. INSTRUCTED TO PROPERLY DATE AND LABEL ALL TCS FOODS THAT HAVE BEEN COOKED/PREPARED OR REMOVED FROM ITS ORIGINAL PACKAGING AND HELD FOR 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF THE COOKING EQUIPMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND THE 3-COMPARTMENT SINK LEAKING FROM THE MIDDLE COMPARTMENT AND SOME TYPE OF TAPE OR FLEX ALL AT THE BOTTOM OF THE 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE. INSTRUCTED TO FIND THE SOURCE OF THE LEAK AND PROPERLY FIX IT. MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND THE FLOORS IN THE CORNERS, UNDER/AROUND THE HEAVY EQUIPMENT AND ALONG THE WALL BASE WITH FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN. -CEILING AND WALLS IN BOTH FOOD PREPARATION AREAS WITH DIRT, DUST AND FOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLERS MUST MEET IDPH'S FOOD HANDLER'S REQUIREMENTS. INSTRUCTED TO MEET THE REQUIREMENTS AND PROVIDE PROOF.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDERS MUST MEET THE ALLERGEN TRAINING REQUIREMENTS. INSTRUCTED TO MEET THE REQUIREMENTS AND PROVIDE PROOF.
  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOOD IN GROCERY BAGS IN WALK-IN COOLER, INSTRUCTED TO PROVIDE FOOD GRADE CONTAINERS, OR BAGGIES/ZIP LOC ETC.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FRONT 2 DOOR COOLER INTERIOR NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES IN FRONT PREP AREA, INSTRUCTED TO REPLACE. ALSO CLEAN DUSTY FAN BLADES.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELVES IN BACK STORAGE AREA IN OF REPAINTING WHERE WORN. MUST CORRECT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT HAND SINK IN REAR PREP AREA. MUST CORRECT AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT IN THE ICE. MUST CORRECT AND MAINTAIN.
  5. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY STORAGE SHELVES IN REAR PREP AREA, INSTRUCTED TO REMOVE RUST.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILE FRONT PREP AREA, INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREMISES HAS SPRAYER ONLY AT 3 COMP SINK, INSTRUCTED TO ADD THE NOZZLE TO THE 3 COMPARTMENT SINK. OBSERVED THE MOP HANDLE IN POOR REPAIR, INSTRUCTED TO REPAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFORMATION.
  6. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CUTTING BOARDS IN NEED OF DETAIL CLEANING OR REPLACING. MUST CLEAN AND MAINTAIN. CLEAN ALL THE SHELVES IN THE REAR PREP AREA HAS DUST BUILDUP ON THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN BASEMENT WITH PEELING PAINT. FLOORS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN. CORRECT AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL THE HOLES AND CRACKS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS THAT ARE CRACKED IN NEED OF REPLACING. MUST CORRECT AND REPLACE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FAUCET SPRAYER IN POOR REPAIR AT THE 3-COMPARTMENT SINK MUST REPLACE.
  7. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS CONTAINERS NOT PROPERLY LABELED OR DATED IN THE WALKIN COOLER. INSTRUCTED TO LABEL AND DATE THEM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STORAGE SHELVES IN DRY STORAGE AREA IN NEED OF REPAINTING. MUST CLEAN, SCRAP AND REPAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NEEDS CLEANING:- BOTH HOODS,FRYER AND CABINET BELOW, COOKING EQUIPMENT, STORAGE SHELVES IN THE REAR AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE REAR AREA. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  8. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS NOT PROPERLY LABELED AND DATED. INSTD TO DO SO.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN MULTI-USE UTENSILS IMPROPERLY STORED INBETWEEN SINK AND WALL. INSTD TO STORE PROPERLY.
  9. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEED IN REAR PREP AREA. MUST REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN BASEMENT WITH PEELING PAINT. FLOORS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN. CORRECT AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS THAT ARE CRACKED IN NEED OF REPLACING. MUST CORRECT AND REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION NEEDED IN WASHROOMS. MUST INSTALL AND MAINTAIN.
  10. 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. NEW CUTTING BOARDS NEED IN REAR PREP AREA. MUST REPLACE AND MAINTAIN.
    • 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. FLOORS IN BASEMENT WITH PEELING PAINT. FLOORS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN. CORRECT AND MAINTAIN.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS THAT ARE CRACKED IN NEED OF REPLACING. MUST CORRECT AND REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. VENTILATION NEEDED IN WASHROOMS. MUST INSTALL AND MAINTAIN.
  11. Canvass

    2 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. STORAGE SHELVES IN DRY STORAGE AREA IN NEED OF REPAINTING. MUST CLEAN, SCRAP AND REPAINT.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. CUTTING BOARDS IN NEED OF DETAIL CLEANING OR REPLACING. MUST CLEAN AND MAINTAIN.

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