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EL LLANO RESTAURANT INC #2

3941 N LINCOLN AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

EL LLANO RESTAURANT INC #2 has been inspected 3 times by Chicago Department of Public Health since April 15, 2010. The most recent inspection, on April 4, 2012, found no infractions.

1 of 3 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, Handwashing and staff hygiene and Chemicals and toxic substances.

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 on April 15, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 15, 2010. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 15, 2010. For example: TOXIC ITEMS PROPERLY STORED, LABELED AND USED

  • 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 4 times across 2 separate inspections, most recently on April 22, 2010. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 15, 2010. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

3 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    1 infraction

    • 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..PROVIDE LIDS FOR STEAM TABLES.ALSO PROVIDE A SELF DRAIN CONTENER TO STORE ICE FOR CUSTOMERS.
  3. Complaint

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND ALL COOLERS (4)AT IMPROPER TEMPERATURE.FOUR DOOR COOLER IN PREP AREA AT TEMP OF 48,6F TO 50.1F; DISPLAY PREP COOLER IN PREP AREA AT TEMP OF 49.7F TO 52F.POP/MILK COOLER IN DINING AREA AT TEMP OF 49.6F TO 50.9F.WHITE REACH-IN COOLER IN BASEMENT PREP AREA AT TEMP OF 45.5F TO 47.8F.TAGGED ALL UNIT "HELD FOR INSPECTION" DO NOT USE .UNITS MUST MAINTAIN 40F OR BELOW.POTENTIALLY HAZARDOUS FOOD WAS STORED IN IT(CHEESE, MILK, CHICKEN,ETC.)CRITICAL VIOLATION:7-38-005(A) HOOOO59655-14
    • 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:COOKED CHICKEN MIXED WITH OTHER INGREDIENTS, STORED ON TOP PREP TABLE IN BASEMENT PREP AREA AT TEMP OF 44.7F-45.6F AND 46.1F(PRODUCTS WAS COOKED THE DAY BEFORE PER EMPLOYEE STATEMENT);CHEESE AT TEMP OF 48.9F,FRESH EGGS AT TEMP OF 54F, CUT AVOCADO AT TEMP OF 72F,2 GALLONS OF MILK AT TEMP OF 52F.FOOD PRODUCTS WERE STORED FROM ABOVE COOLERS.NO TIME AND TEMPERATURE PROVIDED.FOOD DISCARDED AND DENATURED. POUNDS 30 VALUE 140.CRITICAL VIOLATION:7-38-005(A) HOOOO59655-14
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE WASHING HANDS WITH FOOD GLOVES ON AND HANDLED READY TO EAT FOOD( SHREDDED LETTUCES, TOMATOES, AVOCADO ETC.ALSO OBSERVED THE COOK WASHING HANDS, USING PAPER TOWELS TO CLEAN HER SWEAT FACE AND DRIED HER HANDS, AND WITHOUT REWASHING HANDS CONTINUE TO HANDLE FOOD WITH BARE HANDS.(READY TO EAT FOOD AND FOOD TO COOK).DEMONSTRATED HOW TO WASH HAND PROPERLY.CRITICAL VIOLATION:7-38-010(A) HOOOO59657-16
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner.TOXIC ITEMS NOT PROPERLY STORED.OBSERVED A CAN OF "RAIDS" ON FLOOR NEXT TO REACH-IN COOLER IN BASEMENT PREP AREA,ALSO FOUND AN OPENED BAIT BOX WITH RODENTICIDE PALLETS IN IT ,STORED BEHIND THE ICE MACHINE AT SAME PREP AREA.INSTRUCTED TOXIC ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS,OWNER REMOVED IT.INSTRUCTED TO STORE TOXIC ITEMS AWAY FROM FOOD AND FOOD PRODUCTS.SERIOUS VIOLATION:7-38-005(A) HOOOO59657-16
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.previous minor violations not corrected from 2-11-09, report #156509. (#36)LIGHTS MUST BE SHIELDED ABOVE DISH WASHING AREA/3 COMPARTMENT SINK IN REAR AREA. (#38)MUST REPAIR LEAKING DRAIN PIPE UNDER FIRST COMPARTMENT OF THE 3 COMP.SINK IN REAR.(NEXT TO DRAIN BOARD).(#38)MUST PROVIDE ATTACHED DRAIN BOARD AT 3 COMPARTMENT SINK IN BASEMENT AREA.SERIOUS VIOLATION:7-42-090 HOOOO59658
    • 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.PROVIDE LIDS FOR STEAM TABLES.ALSO PROVIDE A SELF DRAIN CONTENER TO STORE ICE FOR CUSTOMERS.
    • 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.DO NOT STORE FOOD CONTAINERS INSIDE THE MOP SINK.CLEAN INTERIOR OF ICE MACHINE (MINERAL AND BLACK MOLD IN IT)
    • 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.COVER SWEATING WATER PIPE INSTALLED ABOVE PREP TABLE IN PREP BASEMENT AREA.

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