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LOS ENCINOS INC.

4801 N AUSTIN AVE, CHICAGO, IL 60630 · Restaurant

Inspection summary

LOS ENCINOS INC. has been inspected 6 times by Chicago Department of Public Health since February 6, 2018. The most recent inspection, on June 9, 2020, found no infractions.

3 of 6 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, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on August 2, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on August 2, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 August 3, 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 February 6, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 6 times across 3 separate inspections, most recently on August 2, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    8 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE IN EVERY HAND SINK.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED TO RESEAL UNSEALED SPLASH GUARD/DIVIDER BETWEEN 3 COMPARTMENT SINK AND HAND SINK IN REAR DISH WASHING AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO CLEAN AND REPAINT EXTERIOR TOP SURFACES OF GREASE BOX WITH RUST ACCUMULATION UNDERNEATH 3 COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND REORGANIZE REAR STORAGE AREA. USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • UPGRADED TO VIOLATION #60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT# 2200496 ISSUED ON 08-03-2018. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #58 - NO ALLERGEN TRAINING/CERTIFICATE AVAILABLE ON SITE.INSTRUCTED TO OBTAIN AND MAINTAIN.
  4. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012A,NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP POLICY FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY,NO REMINDER STATEMENT POSTED OR IN MENUS.INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKET AT THE REAR CHEST FREEZER NEAR THE WALK-IN-COOLER.INSTRUCTED TO REPLACE GASKET AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DRAIN LINE FROM WALK-IN-COOLER CONDENSER NOT PROPERLY CONNECTED.INSTRUCTED TO PROPERLY CONNECT WALK-IN-COOLER CONDENSER DRAIN LINE SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING AND LEGS OF EQUIPMENTS AND INTERIORS BOTTOM COMPARTMENT OF DEEP FRYER TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE GREASE BUILD-UP AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER(S) WITH NO PROOF OF FOOD HANDLER TRAINING.INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING/CERTIFICATE AVAILABLE ON SITE.INSTRUCTED TO OBTAIN AND MAINTAIN.PRIORITY FOUNDATION VIOLATION, NO CITATION ISSUED.
  5. License Re-Inspection

    0 infractions

  6. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED THE 2 DOOR FOOD PREP COOLER AT FRONT PREP AREA AT IMPROPER TEMPERATURE AT 44.5F.INSTRUCTED TO REPAIR SO THAT IT MAINTAINS AN AIR TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED ENTRY WAY TO THE FRONT PREP AREA NOT PROTECTED.INSTRUCTED TO PROVIDE A BARRIER TO PROTECT AGAINST PUBLIC CONTAMINATION AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPLASHGUARD AT THE EXPOSED HANDSINK AT REAR PREP/DISHWASHING 3 COMPARTMENT SINK AREA.INSTRUCTED TO INSTALL A SPLASHGUARD AT THE LEFT SIDE OF SAID EXPOSED HANDSINK AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELDS AND END CAPS FOR LIGHT BULBS THROUGHOUT THE FOOD PREPS/DISHWASHING AREA.INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH END CAPS OR SHATTER-PROOF LIGHT BULBS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACK FLOW PREVENTION DEVICE AT THE MOP SINK.INSTRUCTED TO INSTALL A BACKFLOW PREVENTION DEVICE FOR MOP SINK AND MAINTAIN.

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