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PANCHO'S

5657 N LINCOLN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

PANCHO'S has been inspected 3 times by Chicago Department of Public Health since June 18, 2019. The most recent inspection, on November 3, 2020, found no infractions.

1 of 3 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 2 times on June 18, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 June 18, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 18, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 5 times across 2 separate inspections, most recently on June 24, 2019. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  • 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 June 18, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    2 infractions

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 -INSTRUCTED TO OBTAIN FOOD HANDLER TRAINING CERTIFICATE FOR THE ALL EMPLOYEES HANDLING FOOD.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13- CERTIFIED FOOD SERVICE SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.
  3. License

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • INSTRUCTED TO PROVIDE REMINDER AND DISCLOSURE AND ASTERISK THE UNDERCOOKED OR RAW FOOD BEING SERVED ON THE PREMISES ON THE MENU, PLACARDS, TABLE TENTS OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, DINING TABLES, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 3 COMPARTMENT SINK LOCK LEVER NOT WORKING . WATER IS NOT STAYING ON THE SINK. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING VENT COVER IN BOTH WASHROOMS WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED TO OBTAIN FOOD HANDLER TRAINING CERTIFICATE FOR THE ALL EMPLOYEES HANDLING FOOD.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CERTIFIED FOOD SERVICE SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.

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