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EL POLLO CRIS CRIS

2524 S CALIFORNIA AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

EL POLLO CRIS CRIS has been inspected 5 times by Chicago Department of Public Health since July 12, 2021. The most recent inspection, on October 15, 2024, 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: Pests, Protecting food from contamination and Food temperature control.

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.

  • 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 5 times across 3 separate inspections, most recently on June 26, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 4 times across 3 separate inspections, most recently on June 26, 2023. For example: FOOD SEPARATED AND PROTECTED

  • 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 4 times across 2 separate inspections, most recently on June 26, 2023. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 3 times across 2 separate inspections, most recently on June 26, 2023. 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 3 times across 3 separate inspections, most recently on June 26, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

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

    16 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGERS TO PROVIDE A VERIFIABLE ACKNOWLEDGEMENT OF THEIR RESPONSIBILITY TO REPORT INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD TO THE PIC. PRIORITY FOUNDATION VIOLATION. 7-38-010. MANAGER FINDS AT TIME OF INSPECTION.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEANING MATERIALS TO CLEAN UP SAID INCIDENT ON SITE. THE FACILITY MUST PROVIDE PROCEDURES AND CLEANING MATERIALS (GLOVES, MASK, DISPOSABLE MOP, DISINFECTANT RATED FOR NOROVIRUS) FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. MANAGER FINDS AT TIME OF INSPECTION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND-WASHING SIGNAGE AT ANY HANDWASHING SINK LOCATED IN THE FOOD PREP/ DISHWASHING AREA. HANDWASHING SIGNAGE MUST BE POSTED AT ALL HANDWASHING SINKS AT ALL TIMES.
    • 15. FOOD SEPARATED AND PROTECTED
      • 15 3-302.11 (A:1-2): FOUND RAW SHRIMP THAWING AT THE BOTTOM OF THE FRIDGE AND NOTED JALAPENOS STORED IN A CRATE SITTING IN THAWED SHRIMP LIQUID. FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION DURING STORAGE, PREPARATION, HOLDING, AND DISPLAY. INSTRUCTED MANAGER TO DISCARD AND DENATURE APPROX 40 LBS OF JALAPENOS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 108F - 116F LOCATED IN A HOT HOLDING UNIT IN THE FOOD PREP AREA. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 135F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF AND CHORIZO) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 51F - 53F LOCATED IN REACH IN PREP COOLER ACROSS FROM GRILL. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS, APPROXIMATELY 10 LBS AT $150. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO THERMOMETERS INSIDE ANY COOLERS ON SITE. IN A MECHANICALLY REFRIGERATED OR HOT FOOD STORAGE UNIT, THE SENSOR OF A TEMPERATURE MEASURING DEVICE SHALL BE LOCATED TO MEASURE THE AIR TEMPERATURE OR A SIMULATED PRODUCT TEMPERATURE IN THE WARMEST PART OF A MECHANICALLY REFRIGERATED UNIT AND THE COOLEST PART OF A HOT FOOD STORAGE UNIT. INSTRUCTED TO PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED LIVE CAT IN BASEMENT OF RESTAURANT WHERE SINGLE SERVICE ITEMS ARE HELD. LIVE ANIMALS MAY NOT BE ALLOWED ON THE PREMISES OF A RETAIL FOOD ESTABLISHMENT.PRIORITY FOUNDATION VIOLATION. 7-40-060. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED PEST CONTROL LOGBOOK NOT MAINTAINED AT TIME OF INSPECTION. EVERY RETAIL FOOD ESTABLISHMENT IS REQUIRED TO MAINTAIN A PEST CONTROL LOGBOOK ON ITS PREMISES CONTAINING A CONTRACT WITH A LICENSED EXTERMINATOR WHO SHALL PROVIDE INSECT AND VERMIN SERVICES AT THE ESTABLISHMENT AT LEAST TWICE A YEAR. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-020(C). CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED INFESTATION, NOTED APPROXIMATELY 500 MOUSE DROPPINGS IN THE FOLLOWING AREAS: FURNACE CLOSET (100), BASEMENT (200), BEHIND COOLERS IN FOOD PREP AREA (200). THE PREMISES MUST BE MAINTAINED FREE FROM PEST ACTIVITY. INSTRUCTED TO CONTACT PEST CONTROL. INSTRUCTED MANAGER TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN SAID AREAS. PRIORITY , 7-38-020(A), CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED 3 POTS TOO BIG TO SUBMERGE IN THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE ALTERNATIVE WAREWASHING PROCEDURE TO WASH, RINSE AND SANITIZE SAID POTS ADEQUATELY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND HOLE AT COVE BASE ON WALL ENTERING BASEMENT DOOR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN TO PREVENT PEST HARBORAGE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLEGREN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND CONTINUED NON- COMPLIANCE FROM INSPECTION REPORT # 2535191 CONDUCTED ON 10/22/2021. THE FOLLOWING PREVIOUS CORE VIOLATIONS WERE NOT CORRECTED: 4-202.18 MUST CLEAN THE FILTER AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE. 6-501.13:FLOORS NEED CLEANING THROUGH THE PREP AREA TO REMOVE SPILLS, DEBRIS, AND-OR GREASE INSTRUCTED MANAGER TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  3. Complaint

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE REAR EXIT DOOR OPEN. INSTRUCTED MAMAGER TO TO PROVIDE AND MAINTAIN A SCREEN DOOR TO PREVENT ENTRY POINT FOR PESTS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED MANAGER TO PROPERLY ELEVATE FOOD ITEMS 6" OFF THE FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN AND SANITIZE THE DELI MEAT SLICER TO REMOVE FOOD DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING THROUGH PREP AREA TO REMOVE SPILLS, DEBRIS AND/OR GREASE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN THE FILTER AND HOOD ABOVE THE COOKING EUIPMENT TO REMOVE GREASE.
  4. License Re-Inspection

    0 infractions

  5. License

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA PROCEDURE OR SUPPLIES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO ASTERISK ON THE CONSUMER ADVISORY OR ITEMS THAT CAN BE PREPARED UNDER COOKED OR REMINDERS. The Consumer Advisory requirements should include: The Disclosure (asterisk) to a Foot note ("serve raw or under-cooked) and the Reminder ("Consuming raw or under-cooked meats, shellfish, or eggs my increase..."). INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED 1 COLD HOLDING UNIT FOR ESTABLISHMENT ON SITE AT TIME OF INSPECTION WITH IMPROPER TEMPERATURE (48.7F). INSTRUCTED TO REPAIR AND PROVIDE ADDITIONAL COLD HOLDING EQUIPMENT TO ACCOMMODATE THE SIZE OF THE MENU. NO HOT HOLDING UNIT ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE HOT HOLDING EQUIPMENT TO HOLD HOT FOODS. PRIORITY VIOLATION 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 10 MICE DROPPINGS IN THE FURNACE ROOM. PREMISES SHALL BE MAINTAINED FREE OF PESTS AND RODENTS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE GRILL WITH ACCUMULATION OF RUST. INSTRUCTED TO REPLACE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Backflow preventer not located ON THE UTILITY SINK to be serviced and maintained. Instructed to provide an approved backflow preventer or air gap between the water supply inlet and the unit
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MAINTENANCE TOOLS STORED ON THE FLOOR IN THE UTILITY SINK AREA. INSTRUCTED TO PROPERLY STORE 6 INCHES OR MORE OFF THE FLOOR AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER CERTIFICATIONS ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE FOR ALL FOOD HANDLERS AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATION ON SITE FOR CITY OF CHICAGO FOOD SERVICE MANAGER. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD HANDLER MANAGERS AND MAINTAIN

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