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LUPITAS MEXICAN AMERICAN FOOD

1723 S ASHLAND AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

LUPITAS MEXICAN AMERICAN FOOD has been inspected 14 times by Chicago Department of Public Health since June 27, 2011. The most recent inspection, on November 10, 2020, found no infractions.

4 of 14 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, Handwashing and staff hygiene 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 3 times across 3 separate inspections, most recently on June 6, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on June 6, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 June 6, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 June 6, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 11, 2018. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS,INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE/REMINDER ON THE MENUS, INSTRUCTED TO PROVIDE BROCHURES, TABLE TENTS, PLACECARDS, OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOUR YELLOW PLASTIC BOTLES IN FRONT OF FLAT GRILL, NOT PORPERLY LABELED, INSTRUCTED TO LABEL THE BOTTLES WITH THE COMMON NAME OF THE SUBSTANCE THAT IS INSIDE(OIL).
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTTSIDE GREASE CONTAINER NOT MAINTAINED WITH GREASE HEAVILY ENCRUSTED ON LID AND GROUND AROUND CONTAINER. MUST MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR ALONG WALLBASE AND AT CORNERS OF DEBRIS.
  5. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. RICE, BEANS, CHICKEN, ETC.). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES DURING PREPARING/SERVING OF POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FOIL ON THE COOKING EQUIPMENT IN THE FOOD PREPARATION AREA. INSTRUCTED TO REMOVE FOIL AND MAINTAIN A CLEAN AND EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE INTERIOR OF THE REACH IN FREEZER AND DEEP FRYER WITH FOOD, DIRT AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND THE FLOORS BEHIND AND UNDER/AROUND THE COOKING EQUIPMENT WITH DIRT, FOOD AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND THE VENTILATION FILTERS AND THE PIPES/CONDUITS BEHIND THE COOKING EQUIPMENT WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THERE IS A LEAK AT THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK. INSTRUCTED TO FIX AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN THE FOOD PREPARATION AREA MUST WEAR A HAIR RESTRAINT. MAINTAIN SAME.
  6. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHEN POTENTIALLY HAZADROUS FOODS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012a.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD IN THE FRONT 2 DOOR COOLER, INSTRUCTED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE CUTTING BOARDS AND THE COFFEE MACHINE ABOVE THE COFFEE BASKET NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN CHAR GRILL, FLAT TOP GRILL, STOVE TOP,GRILL DRIP TRAYS AND INTERIOR OF MICROWAVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING LIGHT SHIELD NOT CLEAN FRONT OVER THE JET SPRAY MACHINE, AND REAR KITCHEN PREP AREA, INSTRUCTED TO CLEAN.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    4 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE SANITIZER TEST KIT TO PROPERLY TEST SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1537848 ON 5-8-15 38-INSTALL BACK FLOW DEVICE ON UTILITY SINK. 43-STORE WASH CLOTHS IN SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF EXPOSED SINK, 3-COMPARTMENT SINKS, STORAGE SHELVES, COOLERS, FREEZERS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER INSIDE PREP COOLER.
  9. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL CLEAN MULTI-USE UTENSILS(FORKS, SPOONS).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE REACH-IN COOLER AND STORAGE AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER CERTIFICATES.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND GASKET AT 2 DOOR STAND UP COOLER LOOSE, INSTRUCTED TO REPLACE AND MAINTAIN,RAW WOODEN DRY STORAGE SHELVINGS AT REAR MUST BE SEALED USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING REEQUIRES A DETAIL CLEANING HOOD/FILTERS,KITCHEN TOPS/BOTTOMS OF FOOD PREP TABLES,INTERIOR OF DEEP FRYER,KITCHEN SHELVINGS ETC.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING SINK STOPPERS AT THE 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE SINK STOPPERS AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • HAS NO METAL STEM THERMOMETER.INSTRUCTED TO PROVIDE AND MAINTAIN TO MONITOR FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ARTICLES FOUND ON KITCHEN FLOORS AT LEAST 6" OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
  11. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOOD IN REACH IN COOLER NOT IN ORIGINAL CONTAINER. ALL FOODS NOT IN ORIGINAL CONTAINER MUST BE PLACE IN FREEZER GRADE BAGS AND DATED AND LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL POTS AND PANS MUST BE INVERTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR, STAIRS, AND BASEMENT FLOOR MUST BE CLEAND AND SANITIZED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE SELF CLOSING DEVICE TO BOTH TOILET ROOM DOOORS.
  12. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REATTACH OR REPLACE LOOSE RUBBER GASKETS AT TWO DOOR REFRIGERATOR TO AVOID ESCAPING AIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN THE FOLLOWING: UNDERNEATH GRILL BETWEEN GRILL AND TABLE IT SITS ON. CLEAN EXTERIOR OF GRILL AND FRYER. CLEAN INTERIOR BOTTOM CABINET OF FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER COOKING EQUIPMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AND PIPES ALONG WALL BEHIND COOKING EQUIPMENT WHERE NEEDED.
  13. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN THE VENTS UNDER THE HOOD IN THE PREP AREA HAS GREASE BUILDUP.
  14. License

    0 infractions

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