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Mr. Pollo

3000 W BELMONT AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

Mr. Pollo has been inspected 4 times by Chicago Department of Public Health since February 1, 2010. The most recent inspection, on July 15, 2013, found no infractions.

1 of 4 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.

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 once on February 9, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 2 separate inspections, most recently on February 9, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 times across 3 separate inspections, most recently on April 1, 2013. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST RE GROUT IN BETWEEN FLOOR TILES IN THE KITCHEN CLOSE TO THE REACH IN FREEZER. GROUT MISSING IN BETWEEN FLOOR TILES. MUST REPLACE BROKEN AND CRACKED FLOOR TILES IN THE SAME AREA AND MAINTAIN. MUST REMOVE ALL CARDBOARD ON THE FLOOR THRU-OUT KITCHEN AND MAINTAIN.
  3. Canvass

    6 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER,(CERTIFIED FOOD MANAGER)PERFORMING MULTI-TASK AND HANDLING COOKED POTENTIALLY HAZARDOUS FOOD,(CHICKEN)BUT NOT WASHING HIS HAND IN BETWEEN TASK. (ON THE PHONE, REMOVING SOILED MULTI-USE UTENSILS, WIPING PREP TABLE.) INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION IN THE EXPOSED SINK WITH WARM WATER AND SOAP. POOR HYGIENIC PRACTICES. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE AND MAINTAIN; OVENS, FREEZER, FRONT AREA COOLER, AND EXTERIOR OF ICE MACHINE.
    • 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 CLEAN FLOOR UNDER EQUIPMENT, AT CORNERS AND ALONG WALLS AT KITCHEN AND THRU-OUT BASEMENT STORAGE ROOM.
    • 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. MUST REPLACE BROKEN AND MISSING WALL TILES IN THE KITCHEN NEAR SMALL OVEN AND 3PART SINK. REPLACE DAMAGED CEILING PANELS AT REAR DINING AREA NEAR WASHROOMS AND CLEAN CEILING ATTACHMENT IN DINING AREA. ALSO CLEAN FILTER ABOVE COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE SMALL STORAGE ROOM IN BASEMENT, TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED CLEANING TOWELS MUST BE PROPERLY STORED.
  4. Canvass

    3 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.REMOVE STANDING WATER FROM UNDER DISH RACK.
    • 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.SEVERAL CEILING TILES WATER DAMAGED FRONT DINING AREA MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN FRONT VENTILATION VENT IN DINING ROOM.

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