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PATRON MEXICAN GRILL INC.

5300 W MADISON ST, CHICAGO, IL 60644 · Restaurant

Inspection summary

PATRON MEXICAN GRILL INC. has been inspected 4 times by Chicago Department of Public Health since April 12, 2018. The most recent inspection, on July 23, 2019, 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on July 16, 2018. 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 3 times across 2 separate inspections, most recently on July 16, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on July 9, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 July 9, 2018. For example: FOOD SEPARATED AND PROTECTED

  • 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 6 times across 2 separate inspections, most recently on July 16, 2018. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY WAS PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A WRITTEN EMPLOYEE HEALTH POLICY AVAILABLE. PRIORITY FOUNDATION 7-38-012A. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE ON PREMISES FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE ON CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS AND TO HAVE CLEAN-UP SUPPLIES AVAILABLE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON THE LEDGE UNDER THE STEAM TABLE. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER SOLUTION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN THE STOVE, PREP COOLERS, MICROWAVE, STEAM TABLE, PREP TABLES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FLOOR AND WALLS THROUGHOUT THE PREMISES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED A CERTIFIED FOOD MANAGER WITHOUT ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING FOR ALL CERTIFIED FOOD MANAGERS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
  3. Complaint

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY WAS PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A WRITTEN EMPLOYEE HEALTH POLICY AVAILABLE. PRIORITY FOUNDATION 7-38-012A. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE ON PREMISES FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE ON CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS AND TO HAVE CLEAN-UP SUPPLIES AVAILABLE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED PACKAGES OF RAW BEEF STORED ON TOP OF PRODUCE CRATES CONTAINING LETTUCE, CILANTRO AND TOMATILLOS IN THE 2 DOOR PREP COOLER. MANAGEMENT VOLUNTARILY DISCARDED THE PRODUCE. ALSO, OBSERVED A BAG OF RAW BEEF STORED IN DIRECT CONTACT WITH RAW CHICKEN IN THE 2 DOOR PREP COOLER. MANAGEMENT VOLUNTARILY DISCARDED THE BAG OF RAW BEEF. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES IN THE 2 DOOR PREP COOLER. OBSERVED SOUR CREAM AT 46.4F, SALSA AT 44.6F AND CHEESE AT 47.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10# OF FOOD WORTH $25. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT. MUST PROVIDE FOR ALL EMPLOYEES.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON THE LEDGE UNDER THE STEAM TABLE. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER SOLUTION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN THE STOVE, VENTILATION HOOD AND FILTERS, PREP COOLERS, MICROWAVE, STEAM TABLE, PREP TABLES.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED AN EXCESSIVE AMOUNT OF REFUSE STORED ON THE GROUND OUTSIDE OF THE OUTSIDE GARBAGE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE AREA FREE OF REFUSE. PRIORITY FOUNDATION VIOLATION 7-38-020B. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FLOOR AND WALLS THROUGHOUT THE PREMISES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED A CERTIFIED FOOD MANAGER WITHOUT ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING FOR ALL CERTIFIED FOOD MANAGERS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
  4. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PAINT OR SEAL THE EXPOSED WOOD UNDER THE FRONT COUNTER SHELF. STORAGE SHELVES ARE NEEDED FOR THE WALK-IN COOLER AND 2 DOOR PREP COOLER. MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE OVEN, 3 COMPARTMENT SINK AND HANDWASHING SINKS IN THE FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE GREASE FROM THE VENTILATION HOOD AND FILTERS. CLEAN THE WALLS OF THE WALK-IN COOLER AND AROUND THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.

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