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LALO'S

1960 N CLYBOURN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

LALO'S has been inspected 3 times by Chicago Department of Public Health since October 5, 2010. The most recent inspection, on August 21, 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, Food source, labelling and allergens and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on October 13, 2010. 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 2 times across 2 separate inspections, most recently on October 13, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on October 5, 2010. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 10 times across 2 separate inspections, most recently on October 13, 2010. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 2 times across 2 separate inspections, most recently on October 13, 2010. 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. Tag Removal

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
  3. Canvass

    10 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. INTERIOR ICE MACHINE UPPER WATER RESERVOIR WHERE ICE IS MADE WITH PINK AND BLACK SLIME SUBSTANCE DRIPPING INTO READY TO EAT ICE. ALL ICE DISCARDED. MACHINE TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL CLEANED, SANITIZED AND C.D.P.H. CONTACTED @ 312-746-5426 FOR INSPECTION AND TAG REMOVAL.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. SEVERAL CHECKS MADE. FOUND SANITIZING LEVEL AT 0PPM. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSING SANITIZER AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL. ALSO OBSERVED BARTENDER WASHING GLASSWARE AT BAR THREE COMPARTMENT SINK WITH OUT A SANITIZING RINSE. SINK NOT PROPERLY SET TO WASH RINSE AND SANITIZE. MANAGEMENT CORRECTED DURING INSPECTION AND RE-WASHED GLASSWARE.
    • 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. ALL PREPARED FOODS IN ALL WALK-IN COOLERS MUST BE LABELED AND DATED. BOTTLE "SALSA BRUJA" PACKAGED AND SOLD TO THE PUBLIC MUST BE PROPERLY LABELED WITH LIST OF INGREDIENTS, BUSINESS NAME AND ADDRESS.
    • 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. ALL EXPOSED TABLEWARE MUST BE COVERED OR WRAPPED.
    • 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. RUSTED SHELVING INSIDE 1ST FLR. WALK-IN COOLER, MUST REMOVE/CLEAN. TORN RUBBER DOOR GASKET ON BASEMENT REACH-IN FREEZER, MUST REPLACE. MUST NOT USE TINFOIL OR CARDBOARD AS LINER FOR EQUIPMENT OR SHELVING THROUGHOUT. WOODEN PREP CUTTING BOARD ATTACHED TO STEAM TABLE WITH LARGE CRACKS AND ACCUMULATED FOOD DEBRIS INSIDE. MUST REPLACE.
    • 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. DIRTY UNUSED MARGARITA MACHINE IN BASEMENT MUST BE CLEANED AFTER USE, STORED CLEAN.
    • 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 PROVIDE FLOOR DRAIN COVERS IN BOTH FOOD PREP AREAS. FOOD SPILLAGE ON FLOOR OF BASEMENT MEAT WALK-IN COOLER, MUST CLEAN. CHIPPING CEMENT FLOOR AT DISH MACHINE, MUST REPAIR.
    • 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. WALLS AT DISH MACHINE WITH EXCESSIVE MOLD AND CHIPPING PLASTER. MUST REPAIR. WATER DAMAGED CEILING TILES THROUGHOUT BASEMENT, MUST REPLACE. CEILING VENTS ABOVE BASEMENT LARGE COOKING POT AND STORED SPICES WITH GREASE, MUST CLEAN.
    • 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. LEAK FROM CEILING PIPING ONTO FLOOR IN REAR BASEMENT POT STORAGE, MUST REPAIR. WASTE WATER DRAIN FROM 1ST. FLR. EXPOSED HAND SINK MUST COMPLETELY DRAIN OVER AND INTO FLOOR DRAIN, NOT ONTO FLOOR. LADIES EMPLOYEE WASHROOM TOILET TANK CRACKED/BROKEN, MUST REPLACE. BOTH GAS STOVES IN BASEMENT PREP MUST BE COMPLETELY COVERED BY VENTILATION.
    • 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. MUST PROVIDE FOR 1ST.FLR. WALK-IN COOLER, BASEMENT REACH-IN FREEZER.

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