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FRENTE AL SOL

4622 S KEDZIE AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

FRENTE AL SOL has been inspected 7 times by Chicago Department of Public Health since August 23, 2017. The most recent inspection, on January 4, 2022, found no infractions.

2 of 7 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 6 times across 3 separate inspections, most recently on April 19, 2021. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 4 times across 4 separate inspections, most recently on April 19, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 3 separate inspections, most recently on April 19, 2021. For example: PROPER COLD HOLDING TEMPERATURES

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 14, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 September 19, 2018. For example: PROPER DATE MARKING AND DISPOSITION

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HANDSINK IN FRONT PREP AREA NEXT TO WAFFLE PREP TABLE. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE REAR WALK IN COLD HOLDING UNIT, SUCH AS 12LBS OF RAW CHICKEN AT 45.1F, 15LBS OF COOKED CHICKEN AT 49.7F, 10LBS COOKED FLAUTAS AT 45.9F, 6LBS OF GREEN SALSA AT 44.5. MANAGER DISCARDED AND DENATURED A TOTAL 43LBS AT $100. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS IMPROPERLY STORED. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ASSORTED FOOD ITEMS INSIDE WALK IN COOLER IMPROPERLY STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED USE OF MILK CRATES FOR ELEVATION IN WALK IN COOLER INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED WIPING CLOTHS USED AS LINER ON SHELVING UNITS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL WIPING CLOTHS FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE ACCUMULATED DUST ON THE CONDENSOR IN THE WALK IN COOLER. INSTRUCTED TO CLEAN.(NONFOOD CONTACT SURFACES OF EQUIPMENT)
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 3 COMPARTMENT SINK DRAINING SLOW AND THE HANDLE FOR THE COLD WATER ON HANDSINK NEXT TO GRILL IS INOPERABLE. INSTRUCTED TO CLEAN GREASE TRAP AND REPAIR HANDLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE ACCUMULATION INSIDEON EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD AND FILTERS.
  3. Complaint

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CARDBOARD LINING AND ALUMINUM FOIL ON STORAGE SHELVES UNDER COOKING LINE. INSTD TO REMOVE AND HAVE SURFACES SMOOTH AND EASILY CLEANABLE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNNECESSARY ARTICLES (PROPANE TANKS) ON SITE. INSTD TO REMOVE PROPANE TANKS
  4. Canvass Re-Inspection

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED VOMIT AND DIARRHEA CLEAN UP POLICY ON SITE. MUST PROVIDE AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE FREEZERS IN REAR PREP. MUST REMOVE EXCESS ICE, CLEAN AND SANITIZE FREEZERS. MUST MAINTAIN SAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE DIRT AND DEBRIS BUILD UP ON BOTTOM OF UPRIGHT FREEZER IN REAR, AND ON SHELVES IN FRONT PREP COOLER. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING FOR EMPLOYEES. MUST PROOF OF PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  5. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED VOMIT AND DIARRHEA CLEAN UP POLICY ON SITE. MUST PROVIDE AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURES IN THE FRONT PREP COOLER: DICED TOMATOES @ 48.4F; HAM @ 48.9F; SLICED HOT DOGS @ 48.6F; CHORIZO @ 51.1F; SHREDDED CHEESE @ 51.1F; SHREDDED LETTUCE @47.3F; UNCOOKED CHICKEN @ 51.8F; PORK @ 49.5F; BEEF @ 53.6F; AND COOKED CHICKEN @ 51.1F. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIME WHEN IN REFRIGERATION. OPERATOR VOLUNTARILY DISCARDED 30 LBS OF DENATURED FOODS DURING INSPECTION. OPERATOR ESTIMATES TOTAL VALUE OF DISCARDED FOODS TO BE $200. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY ON MENUS. MUST PROVIDE CONSUMER ADVISORY DISCLOSURE STATEMENT/FOOTNOTE, AND REMINDERS (*) NEXT TO EACH ITEM ON MENU IT APPLIES TO ON MENU THAT IS UNDERCOOKED. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE FREEZERS IN REAR PREP. MUST REMOVE EXCESS ICE, CLEAN AND SANITIZE FREEZERS. MUST MAINTAIN SAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE DIRT AND DEBRIS BUILD UP ON BOTTOM OF UPRIGHT FREEZER IN REAR, AND ON SHELVES IN FRONT PREP COOLER. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING FOR EMPLOYEES. MUST PROOF OF PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE VIOLATION # 60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED THE FOLLOWING PREVIOUSLY ISSUED CORE VIOLATION NOT CORRECTED FROM REPORT # 2222536, DATED 9/19/19: #58 PA 100-0367 NO ALLERGEN TRAINING AS REQUIRED FOR CITY OF CHICAGO CERTIFIED MANAGER. INSTD TO OBTAIN AND PROVIDE VERIFICATION. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  6. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3.501.17(A) VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED RICE, BEANS, PORK, ETC.) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 NO DISCLOSURE OR REMINDER FOR CONSUMER ADVISORY. INSTD TO PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12(A) MISSING FOOD TEMPERATURE MEASURIND DEVICE. INSTD TO PROVIDE AND MAINTAIN. PRIORIITY FOUNDATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.11 (B-E). CILANTRO/JALAPENOS BEING STORED IN ORIGINAL PLASTIC, MILK CRATE TYPE CONTAINERS FROM SUPPLIER AFTER BEING RECEIVED. MUST PROVIDE PROPER FOOD GRADE CONTAINERS, APPROVED FOR COMMERCIAL MULTI-USE. MUST MAINTAIN SAME. ALUMINUM FOIL ON SHELVING IN PREP AREA. INSTD TO REMOVE AND MAINTAIN SURFACE SMOOTH AND EASILY CLEANABLE
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 COLD WATER FAUCET HANDLE AT 3-COMPARTMENT SINK LEAKING. INSTD TO REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO ALLERGEN TRAINING AS REQUIRED FOR CITY OF CHICAGO CERTIFIED MANAGER. INSTD TO OBTAIN AND PROVIDE VERIFICATION.
  7. License

    0 infractions

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