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POLLITOS GRILL & ROTISSERIE

39 N WELLS ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

POLLITOS GRILL & ROTISSERIE has been inspected 6 times by Chicago Department of Public Health since September 20, 2010. The most recent inspection, on September 13, 2013, 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.

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 once on November 7, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 16 times across 5 separate inspections, most recently on June 27, 2013. 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 4 times across 4 separate inspections, most recently on June 27, 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE THE FOLLOWING ITEMS: PIPES LOCATED BETWEEN STOVES AND UNDER THE EXHAUST HOOD TO REMOVE EXCESSIVE GREASE BUILD-UP, AND INTERIOR OF HOT HOLDING UNIT ACROSS FROM STOVES TO REMOVE FOOD SPLASHES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE OR REPAINT RUSTY FLOOR AT WALK-IN COOLER SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER STAINED CEILING TILES IN THE CUSTOMER DINING AREA. MUST CLEAN EXCESSIVELY DUSTY CEILING FANS AND VENTS IN THE CUSTOMER DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOW DRAINING MOP SINK. MUST TIGHTEN EXPOSED HAND SINK FAUCET BASE TO STOP LEAK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPLACE EXHAUST HOOD VENTS. NOT PROPERLY MAINTAINED.
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE GREASE TRAP HAS EVIDENCE OF CORROSION AROUND THE BASE & HEAVY RUSTING ON THE TOP & SIDES ALSO, MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY ICE BUILD-UP INSIDE SMALL CHEST FREEZER BY THE BATHROOM DOOR MUST BE REMOVED & DUST BEHIND THE CONDENSER OF THE COOLERS MUST BE CLEANED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AROUND THE WATER TANK & MOP SINK AREA, UNDER OR BEHIND SHELVES AT REAR STORAGE ROOM MUST BE CLEANED. FLOOR UNDER 3-COMP SINK MUST BE KEPT DRY. FLOORS ALONG WALLBASES & UNDER WALK-IN COOLER SHELVES MUST BE FREE OF SPILLS, DEBRIS OR DIRT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE BOTTOM PIPES UNDER THE 3-COMP SINK & AT THE BASE OF THE HANDSINK FAUCET ARE LEAKING, MUST FIX.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INTERNAL THERMOMETERS NEEDED INSIDE ALL COLD HOLDING UNITS, MUST PROVIDE.
  4. Canvass

    5 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 PITS/DISCOLORATION ON SURFACE OF PREP AREA CUTTING BOARDS. INSTRUCTED MANAGER TO REPAIR OR REPLACE DAMAGED CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED THICK DUST BUILD UP ON FAN COVER INSIDE WALK IN COOLER. MUST CLEAN AND COVER.
    • 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. ELECTRICAL OUTLET COVER MISSING BY FUSE BOX. INSTRUCTED MANAGER TO PROVIDE AND INSTALL COVER/SEAL HOLE IN WALL.
    • 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. THE FOLLOWING IN NEED OF REPAIR- OBSERVED HANDWASH BOWL PIPE LEAING AND 3-COMPARTMENT SINK COLD WATER FAUCET LEAKING AT HANDLE. MUST REPAIR AND MAINTAIN SINKS.
    • 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. OBSERVED CARDBAORD BOXES CLUTTERED IN CORNER OF DRY STORAGE ROOM. MUST REMOVE ALL CLUTTER OR ELEVATE BOXES 6" OFF FLOOR TO PREVENT POTENTIAL PEST HARBORAGE.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT MOLD BUILD UP INSIDE UNUSED REACH IN PREP COOLER. MUST CLEAN AND SANITIZE INTERIOR OF COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CEILING LIGHT COVER MISSING OUTSIDE OF WALK IN COOLER. MUST PROVIDE AND INSTALL COVER.
    • 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. PREP AREA HANDWASH BOWL FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: FAN GUARDS OF WALK-IN COOLER, INTERIOR OF FRYERS, INTERIOR OF SMALL COOLERS-DUE TO DUST/FOOD DEBRIS.
    • 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. FLOORS IN DRY STORAGE ROOM, ESPECIALLY ALONG THE WALLS, NEED CLEANING-MUST MAINTAIN.
    • 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. WALLS AROUND PREP STATIONS & AT FRONT REGISTER AREA MUST BE FREE OF FOOD STAINS/DUST. ANY HOLES/OPENINGS AROUND PIPES/CONDUITS ON WALLS OR CEILING, MUST BE SEALED TO PREVENT PEST HARBORAGE/ENTRY.

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