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ESQUINA DEL SABOR CATROCHO

2525 N LARAMIE AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

ESQUINA DEL SABOR CATROCHO has been inspected 5 times by Chicago Department of Public Health since February 19, 2016. The most recent inspection, on November 12, 2019, found no infractions.

1 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: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 2 times on July 5, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 July 5, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on July 5, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 June 28, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 11 times across 4 separate inspections, most recently on July 5, 2018. For example: IN-USE UTENSILS: PROPERLY STORED

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
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE NO CITATION ISSUED PRIORITY FOUNDATION VIOLATION#: 7-38-012(A)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP KIT AND POLICY ON SITE. MUST PROVIDE. NO CITATION ISSUED. PRIORITY VIOLATION#: 7-38-005
    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED EMPLOYEE DRINK FROM AN OPEN CUP IN THE PREP AREA.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE HANDLE GARBAGE IN THE OUTSIDE DUMPSTER AREA AND RETURN TO HANDLE FOOD UTENSILS AND SEAT GUESTS WITHOUT WASHING HANDS IN BETWEEN THESE ACTIVITIES. PRIORITY VIOLATION#: 7-38-010
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOODS IN THE COOLERS NOT IN ORIGINAL CONTAINERS WITHOUT LABELING. MUST PROVIDE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SPOON IN GRATED CHEESE CONTAINER IN COOLER WITH HANDLE STORED DIRECTLY ON THE CHEESE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELVING BEING USED UNDER JUICE MACHINE, IN MOP SINK AREA, AND ABOVE THE PREP TABLE. OBSERVED WICKER WOOD BASKETS BEING USED AS BOWLS TO SERVE READY TO EAT FOOD TO CUSTOMERS IN. MUST PROVIDE NON-POROUS, SMOOTH, EASILY CLEANABLE, SURFACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST INSTALL SPLASH GUARD TO HANDWASH SINK BETWEEN THE SINK AND PREP TABLE AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED EXCESSIVE RUST ON THE EXTERIOR OF THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESS FOOD DEBRIS ENCRUSTED ONTO THE EXTERIOR AND INTERIOR OF THE STOVE, OVEN AND THE FRYER IN THE PREP AREA. OBSERVED EXCESS FOOD DEBRIS ENCRUSTED ONTO THE VENTILATION HOOD IN THE PREP AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO OBSERVE THE BACK FLOW PREVENTION DEVICE ON THE MOP SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESS DEBRIS ON FLOOR UNDER COOKING EQUIPMENT AND ALONG FLOOR BASES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED VENT COVER IN TOILET ROOM COVERED IN EXCESS DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOPS NOT IN USE STORED ON FLOOR OF UTILITY CLOSET.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED 1" GAP ALONG FRONT DOOR SIDE AND BOTTOM. MUST PROVIDE TIGHT FITTING SEAL.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE ALLERGEN TRAINING CERTIFICATION. NO CITATION ISSUED. PRIORITY FOUNDATION VIOLATION#: PA 100-0367
  3. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF GLASS POP COOLER SUCH AS 2LBS. RAW STEAK 45.6F,4.5LBS. RAW BEEF 49.0F,1.5LBS. MARINATED RAW STEAK 45.6F,10LBS. RAW CHICKEN 44.8F,1 GALLON MILK 46.7F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX. 20LBS. $47.(CRITICAL 7-38-005A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1948998 8/9/16 #45-OBSERVED NO FOOD HANDLERS CERTIFICATE ON PREMISES AT THIS TIME.MUST PROVIDE IDPH FOOD HANDLERS CERTIFICATE FOR EMPLOYEE AND MAINTAIN.(SERIOUS 7-42-090)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO COUNTER IN FOOD PREP AREA.MUST REMOVE FOIL AND CARDBOARD FROM CHAIR AND PREP TABLE,RUST FROM GREASE TRAP AT 3- COMP SINK.MUST APPLY A SEALANT OR PAINT RAW WOOD AT SERVICE COUNTER.MUST REPAIR OR REPLACE DAMAGED CORD ON CHEST FREEZER.MUST ELIMINATE GROCERY STORE BAGS AND PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRIS BUILD UP ON PREP TABLE,FRYER CABINET,GRILL TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRIS ON FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOOD.MUST ADJUST THRESHOLD AT FRONT DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE ON MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR IN BASEMENT
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE SMALL BOX FREEZER WITH EXCESSIVE ICE, INSTRUCTED TO DEFROST AND CLEAN. ALSO CLEAN INTERIOR OF UP RIGHT REACH IN COOLER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. IDPH'S FOOD HANDLER INFO. GIVEN.
  5. License

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SOME RAW WOOD AT FRONT COUNTER, INSTRUCTED TO SEAL.

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