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EL PUEBLO 5

6712 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

EL PUEBLO 5 has been inspected 3 times by Chicago Department of Public Health since August 28, 2012. The most recent inspection, on November 12, 2013, 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 and Food source, labelling and allergens.

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 across 2 separate inspections, most recently on August 8, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 August 28, 2012. 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 8 times across 2 separate inspections, most recently on August 8, 2013. 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 3 times across 2 separate inspections, most recently on August 8, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED RICE WITH VEGETABLE AT TEMP OF 51F TO 53.2F; COOKED PULLED PORK AT TEMP OF 60.7F;SOUR CREAM AT TEMP OF 46.7F. MENTIONED COOKED FOOD WAS MADE ON 8-7-13,PER MANAGER STATEMENT, HOWEVER NO TIME /TEMPERATURE OR COOLING PROCESS LOG PROVIDED AT PRESENT TIME. THREE DOOR COOLERS MAINTAINS AIR TEMP OF 37.7F. FOOD DISCARDED AND DENATURED, POUNDS 35, VALUE $60.CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE FOR HUMAN CONSUMPTION IS STORED INSIDE NON-SELF DRAIN CONTAINER,INSTRUCTED TO PROVIDE A SELF DRAIN CONTAINER
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD ON TOP STAINLESS TABLE IN SIDE OUTSIDE STORAGE INSIDE THE GARAGE,INSTRUCTED TO REMOVE.FOOD PREPARATION OR REPACKING MUST BE DONE INSIDE THE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST AND FOOD DEBRIS ON SHELVES REAR STORAGE,INSTRUCTED TO CLEAN AND,MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WATER ON FLOOR BEHIND THE ICE MACHINE,INSTRUCTED TO KEEP AREA DRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MOP SINK RELOCATED OUTSIDE. INSTRUCTED TO INSTALL INSIDE ESTABLISHMENT WITH HOT/COLD RUNNINIG WATER, PROVIDE BACK FLOW PREVENTER DEVICE
  3. License

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL DRY FOOD PRODUCTS STORED AT REAR GARAGE.ALSO LABEL FOOD STORED IN WALK-IN FREEZER, IN GARAGE AREA
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN RUBBER GASKET INSIDE THE DOORS OF DISPLAY -PREP COOLER IN PREP AREA, INSTRUCTED TO REPLACE AND KEEP IT CLEAN. ALSO PROVIDE UTENSILS WITH LONG HANDLE TO BE ABLE TO PICK-UP FOOD FROM DEEP CONTAINERS,REMOVE CUPS,PLATES,AND FOAM CUP FROM INSIDE THE STORED FOOD PRODUCTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN HOOD AND FILTERS(PAPER IS STUCK ON FILTERS,ALSO GREASE),INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,FOOD DEBRIS,INTERIOR OF EXPOSED HAND WASH,DEBRIS,GREASE TRAP IN NEED OF CLEAN,FOOD DEBRIS AND REPAINT.NEED TO CLEAN BLADE OF CAN OPENER AND THE BASE,ENCRUSTED FOOD,ALSO MEAT SLICER,STORED UNDER THE PREP TABLE. NEED TO CLEAN BLUE KNIFE RACK STORED ABOVE THE PREP TABLE(SOUTH WALL)IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEED TO CLEAN FLOOR UNDER AND AROUND 6 BURNER STOVE,AROUND GREASE TRAP UNDER THE THREE COMPARTMENT SINKS,GREASES BUILD-UP,REMONE AND KEEP AREA CLEAN. RESEAL BASEBOARD WALL THROUGHOUT THE PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLES ON CEILING AROUND THE PIPES, ABOVE COOKING EQUIPMENT IN PREP AREA. CLEAN WALL UNDER THE THREE COMPARTMENT SINK,DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REMOVE DEAD INSECTS AND DUST BUILD-UP INSIDE THE LIGHT SHIELD IN PREP AND STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE UNTHREAD FAUCET AT MOP SINK. THREE WORKING STOPPERS FOR THE THREE COMPARTMENT SINK. REPAIR LOSE FAUCET AT THREE COMPARTMENT SINKS. WAHSBOWL IN WOMEN'S WASHROOM WATER SLOWLY DRAINING
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER IS NEEDED IN ALL COOLERS AND FREEZERS.ALSO PROVIDE STEM THERMOMETER TO BE ABLE TO CHECK FOOD

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