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MR. POLLO

5222 W DIVERSEY AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

MR. POLLO has been inspected 11 times by Chicago Department of Public Health since March 12, 2010. The most recent inspection, on July 12, 2017, found no infractions.

1 of 11 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 source, labelling and allergens and Cleaning and sanitizing.

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 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 March 5, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 May 17, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 18 times across 10 separate inspections, most recently on November 4, 2016. 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 5 times across 4 separate inspections, most recently on January 30, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 5, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE FRONT COOLER IN DINING AREA NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FRONT DINING AREA WATER DAMAGED CEILING TILES/LIGHT OVER THE FIRST TABLE, INSTRUCTED TO REPLACE/REPAIR. ALSO REPAIR CEILING VENT IN LADIES RESTROOM (FALLING FROM CEILING).
  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED 2 DOOR FREEZER COMPRESSOR NOT MAINTAINED(EXCESSIVE ICE), INSTRUCTED TO REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FRONT CEILING VENTS NOT CLEAN, INSTRUCTED TO CLEAN.ALSO CLEAN LIGH SHIELD, REPLACE WATER DAMAGED CEILING TILE IN LADIES RESTROOM.
  4. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD RICE NOT LABELED. MUST LABEL ALL BULK FOODS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE. MUST PROVIDE BACKFLOW PREVENTION DEVICE FOR ICE MACHINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND FOOD HANDLER AT PREMISES WITH NO FOOD TRAINING CERTIFICATE.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had peeling paint/rust, shall be replaced/repaired.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear kitchen area, storage room, and storage closet not clean, need detailed cleaning(corners).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep area, rear kitchen not clean, need cleaning(detailed).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in walk in cooler, coolers not clean, need cleaning(detailed), exhaust canopy not clean, needs detailed cleaning. exhaust vents in bathrooms not clean, need cleaning.
  6. Short Form Complaint

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL STAINED CEILING IN REAR KITCHEN AREA
  7. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL STAINED CEILING IN REAR KITCHEN AREA
  8. Canvass

    6 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO RUNNING HOT WATER ON SITE AT THIS TIME OF INSPECTION, OWNER CALLED A PLUMBER, WHO ARRIVED ON SITE AND ADJUST ELECTRIC HOT WATER TANK, BERNAL'S PLUMBING SERVICE, VIOLATION CORRECTED DURING INSPECTION, CRITICAL CITATION ISSUED:7-38-030
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK BACKING UP INTO OTHER COMPARTMENTS OF THE SINK, WATER NOT PROPERLY DRAINING, INSTRUCTED TO HAVE REPAIRED, SERIOUS CITATION ISSUED: 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE/RESEAL ALL RUSTY WIRE SHELVES INSIDE WALK-IN COOLER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN ALL SMELLY FLOOR DRAINS THROUGHOUT PREMISES
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL STAINED CEILING IN REAR KITCHEN AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING PIPE UNDER EXPOSED HAND SINK REAR KITCHEN AREA
  9. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods inside walk-in cooler not labeled or dated. Instructed to label all foods not in original containers.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor not cleaned in walk-in cooler. Instructed to detail clean daily. Stock not elevate off floor in storage room. Instructed to elevate 6 inches or higher and away from wall.
  10. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE WATER STAINED CEILING TILE ABOVE DINING AREA.------------MUST REPAIR WALLS IN REAR PREP AREA (MUST BE SMOOTH AND EASILY CLEANABLE).
  11. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FOUND GAP/OPENING AROUND WINDOW SILL WITH PEELING PAINT IN REAR AREA BY 2 COMPARTMENT SINK. INSTRUCTED TO SEAL/REPAINT.
    • 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. ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING IN REAR STORAGE ROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO FIX SLOW DRAIN 3 COMPARTMENT SINK IN REAR AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES/BOXES STORED ON TOP OF WALK-IN COOLER TO PREVENT RODENT AND INSECT HARBORAGE.

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