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EL PICOSITO JIBARO INC.

3216 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

EL PICOSITO JIBARO INC. has been inspected 8 times by Chicago Department of Public Health since November 7, 2014. The most recent inspection, on January 24, 2019, found no infractions.

1 of 8 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, Chemicals and toxic substances and Food temperature control.

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 March 9, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 March 1, 2018. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 March 1, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 16 times across 7 separate inspections, most recently on March 9, 2018. 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 4 times across 3 separate inspections, most recently on February 1, 2017. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROVIDE LABEL(NAME OF THE PRODUCT) AND DATE ON ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS AND MAINTAIN. ALL BULK DRY FOOD CONTAINERS NEEDS LABEL ALSO.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED CEILING TILES IN THE DISH WASHING AREA AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE
  3. Canvass

    8 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST KIT FOR THE SANITIZER FOR 3 COMPARTMENT SINK. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROVIDE LABEL(NAME OF THE PRODUCT) AND DATE ON ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS AND MAINTAIN. ALL BULK DRY FOOD CONTAINERS NEEDS LABEL ALSO.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF THE MICROWAVE IN THE PREP AREA, BOTTOM SHELVE OF THE PREP TABLE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED CEILING TILES IN THE DISH WASHING AREA AND MAINTAIN. CLEAN, REMOVE DUST BUILD -UP ON THE CEILING VENT COVER OF BOTH WASHROOMS AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER IN THE PREP COOLER. MUST PROVIDE AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER HANDLE UP TO PREVENT POSSIBLE CONTAMINATION.(NOT INSIDE THE ICE MAKER ON TOP OF THE ICE). WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, COOLERS MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE.
  4. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE FOOD GRADE BAGS/CONTAINERS FOR PROPER FOOD STORAGE IN COOLERS NOT IN GROCERY PLASTIC BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYERS IN PREP AREA TO REMOVE GREASE BUILD-UP AND MAINTAIN.
  5. Canvass

    5 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED FOUL ODORS COMING FROM BASEMENT WITH CONSTANT SEWAGE WASTE WATERS BACKING UP FROM THREE (3) FLOOR DRAINS.AT THIS TIME,MANAGER IMMEDIATELY CALLED PLUMBING COMPANY.INSTRUCTED TO REPAIR PLUMBING ISSUES AND HAVE ALL AFFECTED AREAS CLEANED AND SANITIZED IN DETAIL PRIOR TO RE-INSPECTION ON 2/3/2017.CRITICAL VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE FOOD GRADE BAGS/CONTAINERS FOR PROPER FOOD STORAGE IN COOLERS NOT IN GROCERY PLASTIC BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYERS IN PREP AREA TO REMOVE GREASE BUILD-UP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE BASEMENT REQUIRE A DETAIL CLEANING AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SMALL WATER LEAK AT DRAIN PIPE BENEATH THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL READY TO EAT FOOD ITEMS INSIDE 3-DOOR REFRIGERATOR IN FOOD PREPARATION AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD-UP ON SIDES OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE NEEDED AT THE FRONT EXPOSED HAND WASHING SINK IN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN. EXPOSED HAND WASHING SINK IN FOOD PREP AREA IS DRAINING SLOW. MUST REPAIR AND MAINTAIN.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTS ABOVE COOKING EQUIPMENT AND INTERIOR AREA OF COOKING FRYERS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN IN KITCHEN AND BASEMENT AREAS, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  8. License

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS IN BASEMENT NOT PROVIDED WITH DRAIN COVERS. INSTRUCTED TO INSTALL DRAIN COVERS OVER ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION COVERS IN TOILET ROOM NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BACKFLOW PREVENTER NOT INSTALLED ON ICE MACHINE WATERLINE. INSTRUCTED TO INSTALL BACKFLOW PREVENTER. PLUMBER PUDDY AROUND DRAIN INSDE THREE COMAPRTMENT SINK. INSTRUCTED TO REMOVE TOXIC SUBSTANCE.

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