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EL POLLO RANCHERO

4147 W 26TH ST, CHICAGO, IL 60623 · Restaurant

Inspection summary

EL POLLO RANCHERO has been inspected 5 times by Chicago Department of Public Health since March 24, 2010. The most recent inspection, on April 29, 2013, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

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 6 times across 4 separate inspections, most recently on April 29, 2013. 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 once on March 24, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 5 separate inspections, most recently on April 29, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 5 separate inspections, most recently on April 29, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 May 4, 2011. 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.

5 inspections

  1. Canvass

    7 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE INTERIOR PANEL OF THE ICE MACHINE,FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER REQUIRE A DETAIL CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, not clean need detailed cleaning(corners), floors in rear storage areas under shelving not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENING/GAP ON WALL INSIDE THE WOMENS TOILET ROOM. DETAIL CLEAN AND MAINTAIN WALLS ALL ALONG THE COOKING EQUIPMENTS TO REMOVE GREASE BUILD-UP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT BULB INSIDE THE WALK-IN-COOLER MUST BE SHIELDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR THE ICE MACHINE, THE HOOD/FILTERS OVER THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING AND REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVERS INSIDE THE TOILET ROOMS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE,MAINTAIN A VISIBLE THERMOMETER INSIDE THE WALK-IN-COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES,UNUSED KITCHEN EQUIPMENTS STORED AT REAR HALLWAY NEAR THE KITCHEN MUST BE REMOVED.
  2. Complaint

    3 infractions

    • 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. CLEAN INTERIOR BOTTOMS OF FRYERS TO REMOVE DUST AND GREASE, CLEAN SURFACE UNDER GRILL, REPLACE MISSING VENTS FOR HOODED SYSTEM OVER COOKING EQUIPMENT IN FRONT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER COOKING EQUIPMENT IN FRONT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN LOWER WALLS BEHIND COOKING EQUIPMENT IN FRONT PREP AREA TO REMOVE GREASE AND DUST. SEAL OPENINGS AROUND PIPES LEADING INTO CEILING IN FRONT AND REAR AREAS WHERE NEEDED.
  3. Canvass Re-Inspection

    9 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN 2-DOOR COOLER,RUST FROM EXTERIOR OF CHEST FREEZER IN REAR PREP AREA,RUST FROM ROLLING CART,REMOVE TAPE FROM HOOD OF COOKING EQUIPMENT IN REAR PREP AREA.MUST REPAIR OR REPLACE LOOSE VENTILATION VENT IN WOMEN'S TOILET ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN KNIFE CADDY,MICROWAVE,FILTERS,HOOD,HAND SINK IN REAR PREP AREA,UNUSED COOLERS & COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER, BEHIND, EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES, AND REPLACE MISSING AND BROKEN FLOOR TILES THRU-OUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE MISSING & LOOSE WALL BASES THROUGHOUT PREMISES,WORN DOOR SWEEP ON REAR EXIT DOOR.MUST CLEAN FOOD DEBRI FROM WALLS THROUGHOUT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Inspector Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REPAIR OR REPLACE BROKEN SELF CLOSING DEVICES ON BOTH TOILET ROOM DOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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.MUST REPLACE MISSING HANDLE ON TOILET IN MEN'S TOILET ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL CHEST FREEZERS .
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST ELEVATE ARTICLES OFF OF FLOOR WHERE NEEDED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
  4. Canvass

    10 infractions

    • 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.OBSERVED IMPROPER TEMPERATURES OF COOKED CHICKEN AT 46.0F-50.3F IN 2- DOOR REACH IN COOLER.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.MANAGER STATED CHICKEN WAS COOKED YESTERDAY 5/3/11.PRODUCT WAS DUMPED & DENATURED AT THIS TIME.APPX26LBS.$35.
    • 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.OBSERVED MINOR VIOLATIONS NOT CORRECTED FROM REPORT #176827 3/24/10.#30 MUST LABLE PREP FOODS INSIDE WALK IN COOLER.#33 MUST CLEAN-SANITIZE GRILLS,STOVE ,STORAGE SHELVES,STORAGE CABINETS,COOLERS,FRYERS,CHEST FREEZERS IN BOTH KITCHENS.#34 MUST CLEAN FLOORS UNDER,BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES AND REPLACE MISSING & BROKEN FLOOR TILES THROUGHOUT.#35 MUST REPLACE DAMAGED & MISSING CEILING PANELS THRU-OUT & CLEAN HOOD & FILTERS ABOVE COOKING EQUIPMENT AT BOTH KITCHENS.#36 MUST REPLACE BROKEN LIGHT SHIELDS ABOVE STEAM TABLE IN FRONT KITCHEN.#40 MUST PROVIDE THERMOMETERS FOR ALL COOLERS.MUST CORRECT & MAINTAIN.
    • 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.MUST REMOVE RUST FROM SHELVING UNITS IN 2-DOOR COOLER,RUST FROM EXTERIOR OF CHEST FREEZER IN REAR PREP AREA,RUST FROM ROLLING CART,REMOVE TAPE FROM HOOD OF COOKING EQUIPMENT IN REAR PREP AREA.MUST REPAIR OR REPLACE LOOSE VENTILATION VENT IN WOMEN'S TOILET ROOM.
    • 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.MUST CLEAN KNIFE CADDY,MICROWAVE,FILTERS,HOOD,HAND SINK IN REAR PREP AREA,UNUSED COOLERS & COOKING EQUIPMENT.
    • 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.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE MISSING & LOOSE WALL BASES THROUGHOUT PREMISES,WORN DOOR SWEEP ON REAR EXIT DOOR.MUST CLEAN FOOD DEBRI FROM WALLS THROUGHOUT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REPAIR OR REPLACE BROKEN SELF CLOSING DEVICES ON BOTH TOILET ROOM DOORS.
    • 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.MUST REPLACE MISSING HANDLE ON TOILET IN MEN'S TOILET ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL CHEST FREEZERS .
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST ELEVATE ARTICLES OFF OF FLOOR WHERE NEEDED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
  5. Canvass

    9 infractions

    • 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. OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, LARGE CONTAINER ON TOP OF PREP TABLE WITH ABOUT 30LBS. OF COOKED CHICKEN AT 49.9F. CERTIFIED FOOD MANAGER STATED, CHICKEN WAS COOKED YESTERDAY. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOOD MUST BE AT 40F OR BELOW AT ALL TIMES. CHICKEN DISCARDED, V=$80.00. CITIATION ISSUED 7-38-005A CRITICAL.
    • 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. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
    • 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. MUST SEAL RAW WOOD SHELVES AND CART AT REAR KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; GRILLS, STOVES, STORAGE SHELVES, STORAGE CABINETS, COOLERS, FRYER, AND CHEST FREEZERS AT BOTH KITCHENS.
    • 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. MUST CLEAN FLOORS, UNDER, BEHIND, EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES, AND REPLACE MISSING AND BROKEN FLOOR TILES THRU-OUT.
    • 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. MUST REPLACE DAMAGED AND MISSING CEILING PANELS THRU-OUT, AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AT BOTH KITCHENS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BROKEN LIGHT SHIELD ABOVE STEAM TABLE FRONT KITCHEN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR INSIDE OF ALL COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.

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