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EL RINCON NORTENO INC

3300 W 55TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

EL RINCON NORTENO INC has been inspected 11 times by Chicago Department of Public Health since August 4, 2010. The most recent inspection, on January 17, 2020, found no infractions.

3 of 11 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, Handwashing and staff hygiene and Food temperature control.

The last 2 inspections in a row found no infractions. 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 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 2 times across 2 separate inspections, most recently on May 10, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on November 1, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 August 4, 2010. 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 22 times across 8 separate inspections, most recently on July 13, 2017. 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 5 times across 4 separate inspections, most recently on May 10, 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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED REAR PREP AREA CUTTING BOARD NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED REAR CEILING NOT CLEAN, INSTRUCTED TO CLEAN/REPAINT.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION REPORT SUMMARY WAS NOT POSTED AND VISIBLE TO CUSTOMERS. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1547382 ON 8/10/15 NOT CORRECTED: 32 - GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO STORE IN FOOD GRADE CONTAINERS/BAGS. 35 - WORN UNFINISHED SURFACE ON WALL IN EMPLOYEE TOILET ROOM. INSTD TO FINISH/PAINT SAME. 38 - NO EXPOSED HANDSINK AT BAR AREA. PROVIDE SAME. SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIOR OF THE ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR THE OPENING IN THE WALL AT THE BASEBOARD IN THE EMPLOYEE WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE SINK STOPPER LEVER AT THE RIGHT SIDE OF THE KITCHEN 3 COMPARTMENT SINK SO THAT THE BASIN CAN HOLD WATER.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO STORE IN FOOD GRADE CONTAINERS/BAGS. EXCESSIVE ICE BUILD-UP IN FREEZERS. INSTD TO REMOVE EXCESSIVE ICE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WORN UNFINISHED SURFACE ON WALL IN EMPLOYEE TOILET ROOM. INSTD TO FINISH/PAINT SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HANDSINK AT BAR AREA. PROVIDE SAME. GASKETS OF STOPPERS AT 3-COMPARTMENT SINK MISSING. REPAIR SAME.
  7. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF ICE MACHINE UNCLEAN. CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE AT ALL TIMES.
  8. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD PRODUCTS INSIDE WALK-IN COOLER IN REAR OF PREMISES
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE STOPPERS AT 3 COMPARTMENT SINK AT BAR AREA AND REMOVE RUST FROM GREASE TRAP IN REAR AT 3 COMPARTMENT SINK ALSO MUST REMOVE CHIP PAINT FROM EXTERIOR DOOR OF WALK-IN COOLER MUST USE A NON TOXIC PAINT AND REMOVE RUST FROM SHELVES AT WALK-IN COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BOTTOM COMPARTMENT OF DEEP FRYER HAS GREASE BUILD-UP INSIDE COMPARTMENT AND MUST DEFROST REACH-IN FREEZER IN REAR PREP AREA HAS HEAVY ICE BUILD-UP INSIDE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SOME FLOOR TILES IN REAR PREP AREA ARE CRACKED MUST REPAIR OR REPLACE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SOME AMOUNT OF WATER LEAKS AT HOT WATER HANDLE MUST REPAIR AT 3 COMPARTMENT SINK IN REAR PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER FROM UNDERNEATH PREP TABLE IN REAR PREP AREA TO PREVENT RODENT HARBORAGE
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE FOOD STORAGE SHELVES IN THE WALKIN COOLER ARE STARTING TO RUST. INSTRUCTED TO REMOVE THE RUST AND PAINT THEM WITH NON TOXIC PAINT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SOME MISSING FLOOR TILES IN THE PREP AREA. INSTRUCTED TO REPLACE THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE EAST FAUCET AT THE 3-COMPARTMENT SINK IS DRIPPING HOT WATER INTO THE SINK WHEN THE WATER IS TURNED OFF. INSTRUCTED TO REPAIR OR REPLACE THE FAUCET.
  10. Canvass

    4 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. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN ALL SHELVES IN WALK IN COOLER TO REMOVE BUILD UP OF RUST. MUST CLEAN AND OR REPLACE.
    • 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 IN WALK IN WALK IN COOLER TO REMOVE ALL FOOD SPILLS AND DEBRIS. SIDE DOORWAY IN NEED OF ADJUSTMENT. MUST CORRECT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. FAUCET AT THREE COMPARTMENT SINK IN NEED OF REPAIR, LEAKS. MUST PROVIDE ADEQUETE STOPPERS AT THREE COMPARTMENT SINK. FAUCET IN MENS ROOM LEAKING MUST CORRECT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees must wear garments that are clean and of washable character and nature. ALL FOOD HANDLERS MUST WEAR PROPER ATTIRE WHILE IN THE PREP AREA. IE..SHIRTS/BLOUSES WITH SLEEVES. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  11. Canvass

    10 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON SITE WHILE FOOD IS BEING HANDLED ,PREPARED & SERVED AT THIS TIME.MUST BE ON SITE AT ALL TIMES.
    • 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 LABLE & DATE COOKED FOODS IN COOLERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 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 FOIL FROM SURFACES & CARD BOARD FROM SHELVES IN WALK IN COOLER.MUST REPAIR OR REPLACE WORN CUTTING BOARD,TORN BAR STOOL SEATS.
    • 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 GRILL TABLE,FAN GUARDS IN WALK IN COOLER,INTERIOR PARTS OF ICE MACHINE.
    • 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 REPAIR OR REPLACE MISSING & DAMAGED FLOOR TILES IN REAR PREP AREA.MUST SEAL HOLE IN FLOOR IN REAR PREP AREA STORAGE CLOSET.
    • 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 HOLE IN WALL OVER MIRROR IN WOMEN'S TOILET ROOM,WALL BASES IN DINING AREA.MUST REPAIR WALL IN EMPLOYEES TOILET ROOM & CEILING.MUST CLEAN WALL IN PREP AREA.MUST REPAIR OR REPLACE WORN DOOR SWEEP ON FRONT ENTRY DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE LIGHT SHIED OVER 3- COMPARTMENT SINK IN BAR AREA.
    • 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 REPAIR OR REPLACE 3- COMPARTMENT SINK IN REAR PREP AREA HAS A LEAKY PIPE & LEAKY PIPE AT WATER METER.MUST CAULK HAND SINK IN EMPLOYEES 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.PROBE & REFRIGERATOR THERMOMETERS.

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