Skip to content
Loading map…

LAS TRES CAMPINITAS

2150 W CERMAK RD, CHICAGO, IL 60608 · ICE CREAM SHOP

Inspection summary

LAS TRES CAMPINITAS has been inspected 7 times by Chicago Department of Public Health since May 21, 2010. The most recent inspection, on July 3, 2014, found no infractions.

3 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: Food temperature control and Food source, labelling and allergens.

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.

  • 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 July 22, 2013. 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 July 22, 2013. 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 9 times across 4 separate inspections, most recently on July 22, 2013. 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 July 22, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 21, 2010. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREMISES PRE-PACKAGES PAPAS, CHICHARRONES, NO LABELS INSTRUCTED ON PROPER LABELS ITEM NAME, INGREIDENTS,NAME, ADDRESS PHONE # ETC.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY COOLER STORAGE RACKS(4 DOOR COOLER) NEED TO REMOVE RUST AND REMOVE THE FOIL OFF STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN EXTERIOR OF SHAKE BLENDER, INTERIOR OF MICROWAVE, AND FRONT BOX FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR REAR PREP AREA ELEVATE ALL STOCK 6" OFF FLOOR REAR STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL BEHIND REAR 3 COMP. SINK, REPAINT REAR STORAGE WALL WHICH WAS REPAIRED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REAR SINK HAS 2 NOZZLES,AND SPRAYER 2ND NOZZLE DON'T REACH LAST COMPARTMENT NEED TO PROVIDE LONGER NOZZLE MUST BE ABLE TO REACH THE LAST COMPARTMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NEED THERMOMETERS FOR ALL COOLERS.
  3. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE DISH DRYING SHELVES ARE DAMAGED PARTICLE BOARD, REPLACE WITH A SMOOTH AND SANITARY SURFACE. THE COOLER SLIDING DOORS FOR THE FRUIT WATERS (AGUA FRESCAS) ARE DIRTY; WASH, RINSE AND SANITIZE THE DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE DIPPING WELL IS DIRTY; WASH, RINSE AND SANITIZE THE DIPPING WELL DAILY.
  4. Canvass

    2 infractions

    • 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. FLOORS NOT CLEAN ALONG THE WALLS, IN THE CORNERS AND UNDER THE HEAVY EQUIPMENT. INSTRUCTED TO CLEAN SANE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLUTTER BY THE BACK WALL. INSTRUCTED TO REMOVE CLUTTER AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  5. Short Form Complaint

    0 infractions

  6. License Re-Inspection

    0 infractions

  7. License

    6 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER AT TIME OF INVESTIGATION, NO GAS ON PREMISES-MUST PROVIDE BOTH-NO CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EQUIPMENT,TABLES, COUNTERS, COOLERS, FREEZERS, ALL SURFACES THROUGHOUT MUST CLEANED AND SANITIZED ONCE GAS IS TURNED ON AND THERE IS HOT RUNNING WATER ON PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FLOORS THROUGHOUT MUST BE CLEANED ONCE GAS IS TURNED ON AND HOT WATER IS AVAILABLE ON PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL MISSING WALL BORDERS(COVINGS) THROUGHOUT. REPAIR FRONT LOWER CENTER AREA OF FRONT DOOR WHICH MUST BE TIGHT-FITTING ALONG THE SIDES, UNDERNEATH THE BOTTOM AS WELL AS ALONG THE CENTER TO PREVENT RODENT ENTRY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SHIELD ALL LIGHTS IN FOOD PREP AND DISH WASHING AREAS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR ALL COOLERS AND FREEZERS.

Nearby inspected facilities

Own this business? Add a badge to your website