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EL RINCON DEL SABOR Y ALGO MAS CORP.

7026 W GRAND AVE, CHICAGO, IL 60707 · Restaurant

Inspection summary

EL RINCON DEL SABOR Y ALGO MAS CORP. has been inspected 6 times by Chicago Department of Public Health since May 27, 2014. The most recent inspection, on October 16, 2017, found no infractions.

2 of 6 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.

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 2 times across 2 separate inspections, most recently on January 14, 2015. 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 10, 2017. 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 3 separate inspections, most recently on March 10, 2017. 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 March 10, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 14, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in coolers, must properly date food items in coolers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • storage shelving, racks that had exposed raw wood, shall be repaired, sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving/racks in cooler rear prep area not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in rear storage closet under shelving racks not clean, need detailed cleaning(corners).
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    1 infraction

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 01/14/2015, REPORT #1515905, VIOLATION LISTED BELOW: 32 INSTRUCTED TO REPLACE MISSING BAKERY DISPLAY (FAR RIGHT) DOOR IN FRONT DISPLAY AREA. 34 INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP AREA. 35 INSTRUCTED TO REPLACE MISSING WALL TILES UNDERNEATH FRONT SERVICE COUNTER. 36 LIGHT FIXTURES MUST BE SHIELDED ABOVE REAR BAKERY PREP AREA AND LIGHT FIXTURES INSIDE BAKERY DISPLAY UNIT TO PROTECT FROM BROKEN BULBS. 40 INSTRUCTED TO PROVIDE LONG STEM FOOD THERMOMETERS AVAILABLE FOR USE ON INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS. 41 INSTRUCTED TO REORGANIZE REAR STORAGE ROOM. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. ADDITIONAL STORAGE SHELVES NEEDED. 45 NO EMPLOYEE IDPH'S FOOD HANDLER CERTIFICATE ON PREMISE. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION: 7-42-090
  5. Canvass

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE MISSING BAKERY DISPLAY (FAR RIGHT) DOOR IN FRONT DISPLAY AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE MISSING WALL TILES UNDERNEATH FRONT SERVICE COUNTER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT FIXTURES MUST BE SHIELDED ABOVE REAR BAKERY PREP AREA AND LIGHT FIXTURES INSIDE BAKERY DISPLAY UNIT TO PROTECT FROM BROKEN BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL ADDITIONAL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP AND PAPER TOWEL IN REAR PREP/DISH WASHING AREA.-----------NOTED BAKERY (2) OVEN IN REAR PREP AREA WITHOUT VENTILATION. INSTRUCTED TO PROVIDE HOOD WITH APROPRIATE FILTERS OR REMOVE THE SAID EQUIPMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE LONG STEM FOOD THERMOMETERS AVAILABLE FOR USE ON INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REORGANIZE REAR STORAGE ROOM. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. ADDITIONAL STORAGE SHELVES NEEDED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE IDPH'S FOOD HANDLER CERIFICATE ON PREMISE. INSTRUCTED TO PROVIDE.
  6. License

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR LOOSE FLOOR TILES NEAR THE 3 COMPARTMENT SINK TO SMOOTH,EASILY CLEANABLE SURFACES THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE EXPOSED HANDSINK AND PROVIDE AND MAINTAIN A VISIBLE GREASE TRAP BOX BENEATH THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ITEMS AND CLUTTER STORED AT REAR STORAGE AREAS TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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