Skip to content
Loading map…

LOS MANGOS

3058 S AVERS AVE, CHICAGO, IL 60623 · Restaurant

Inspection summary

LOS MANGOS has been inspected 5 times by Chicago Department of Public Health since August 30, 2010. The most recent inspection, on October 15, 2015, found no infractions.

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

The number of infractions per inspection has stayed roughly the same over time.

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 on September 29, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 September 29, 2015. 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 5 times across 2 separate inspections, most recently on July 15, 2014. 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 once on September 17, 2013. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 September 29, 2015. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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 Re-Inspection

    0 infractions

  2. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED A PREP COOLER IN THE FOOD PREP AREA WITH POTENTIALLY HAZARDOUS FOODS (DELI MEAT) INSIDE OF SAID COOLER, NOT MAINTAINING 40F OR BELOW. AIR TEMPERATURE OF THE PREP COOLER AT THE BEGINNING OF THE INSPECTION WAS 50.5F. INSTRUCTED TO REMOVE BOXES AND CONTAINERS OF WHOLE PRODUCE IN SAID UNIT AND LOWER THE TEMPERATURE. AIR TEMPERATURE BY THE END OF INSPECTION WAS 40.0F AND DECREASING. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERERATURES IN A PREP COOLER LOCATED IN THE FOOD PREP AREA 4LBS OF HAM BETWEEN 49.9F-50.9F VALUED AT $12, 1LB OF TURKEY DELI MEAT AT 49.8F VALUED AT $3, 1/2 LB OF CHEESE AT 50.4F VALUED AT $2, AND 1/2 OF SLICED TOMATOES AT 50.0F VALUED AT $3. AT THE TIME OF THE INSPECTION ALL DELI MEAT IN SAID COOLER HAD SATURDAY AND MONDAY STICKERS ON THE PACKAGING THAT INDICATED THE MEAT HAD BEEN IN SAID COOLER SINCE THEN. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED MINOR VIOLATION FROM PREVIOUS REPORT #1494224 DATED 7/15/14 NOT CORRECTED, #30 PALETAS NOT LABELED. INSTD TO HAVE PROPERLY LABELED. INSTRUCTED TO OBTAIN PROPER LABELS FOR PALETAS CONTAINING BUSINESS NAME, ADDRESS AND INGREDIENTS. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED CHIPS AND NACHOS FOR SALE AT THE FRONT SERVICE COUNTER WITHOUT PROPER LABELS WITH BUSINESS NAME, ADDRESS AND INGREDIENTS. INSTRUCTED TO PROVIDE AND MAINTAIN.
  3. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PALETAS NOT LABELED. INSTD TO HAVE PROPERLY LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF ICE MACHINE NOT CLEAN, LIME BUILD-UP. INSTD TO CLEAN SAME. INSTD TO REPLACE MISSING COVERS FOR CONDIMENTS AT FRONT LINE..
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE SPLASHGUARD INBETWEEN EXPOSED HANDSINK AND 3-COMPARTMENT SINK. REPAIR COLD WATER FAUCET HANDLE AT 3-COMPARTMENT SINK, CURRENTLY USING PLIERS. INSTD TO REPAIR SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.
  4. Complaint

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE ICE CREAM DIPPING WELL IS CLOUDY, SCRUB OUT AND SANITIZE THE UNIT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE ICE MACHINE HAS A TINY BIT OF STAINING ON THE PLASTIC LIP, CLEAN AND SANITIZE THE MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT SHIELD ABOVE THE 3 COMPARTMENT SINK HAS LOOSE DEBRIS INSIDE, CLEAN OUT THE LIGHT SHIELD.
  5. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website