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PALETERIA LINDO MICHOACAN #3

3719 E 106TH ST, CHICAGO, IL 60617 · Restaurant

Inspection summary

PALETERIA LINDO MICHOACAN #3 has been inspected 6 times by Chicago Department of Public Health since July 11, 2014. The most recent inspection, on March 4, 2020, found no infractions.

1 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on November 13, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 2 separate inspections, most recently on November 13, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 November 13, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 November 13, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 2 separate inspections, most recently on November 13, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED SOME TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (COOKED CHICKEN, SLICED DELI MEATS) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING THE DISCARD DATES. INSTRUCTED TO PROVIDE LABELS CONTAINING THE DISCARD DATES FOR ALL TCS RTE FOODS. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED THERMOMETERS ARE NEEDED INSIDE OF THE PREP COOLERS, REFRIGERATOR AND IN THE REACH IN FREEZERS. INSTRUCTED TO PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-601.11 OBSERVED INGREDIENT LABELS ARE NEEDED ON THE PREPACKAGED DRINKS THAT ARE STORED IN THE REFRIGERATOR AT THE CUSTOMER SERVICE AREA. INSTRUCTED TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ACCUMULATED ICE DEBRIS ON THE CEILING OF THE WALK IN FREEZER. INSTRUCTED TO REMOVE ACCUMULATED ICE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED ONE FEMALE FOOD HANDLER WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  3. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE REAR AND FRONT PREP AREA,ALONG WALL BASE AND CORNERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE PREP COOLERS,INSTRUCTED TO PROVIDE
  4. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED PREPACKAGED FOOD ITEMS INSIDE THE REACH DISPLAY COOLER AND FREEZER NOT PROPERLY LABELED. MUST PROVIDE STORE LABEL WITH THE NAME OF PRODUCT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF THE REACH IN ICE CREAM DISPLAY FREEZERS NEED CLEANING TO REMOVE SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN CORNERS IN THE REAR STORAGE AREA TO REMOVE DEBRIS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLER REQIREMENT NOT MET. INSTRUCTED MANAGER TO COMPLY BY NEXT INSPECTION.
  5. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED CEILING TILES IN REAR OF PREMISES ANDMISES CLEAN VENTS IN REAR OF PREMISES
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN THE FLOORS IN REAR OF PREMISES,ALONG WALL BASE4 AND CORNERS
  6. License

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 2-DOOR FREEZER DISPLAY CASE FOR ICE POPS FOUND WITH AN INTERNAL AIR TEMP OF 31.7F. UNIT MUST BE CAPABLE OF MAINTAINING AN INTERNAL AIR TEMP OF 0 DEGREES. UNIT TAGGED HELD FOR INSPECTION. INSTRUCTED TO USE OTHER FREEZER UNITS ON PREMISES UNTIL THIS UNIT IS REPAIRED OR REPLACED. CRITICAL VIOLATION 7-38-005(A).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL LOOSE WALL COVE THROUGHOUT. CLEAN ALL DEBRIS FROM LIGHT SHIELDS THROUGHOUT. SEAL CRACKS AROUND WALL BY DOOR IN AREA WHERE MOP SINK IS LOCATED.

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