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POLLO CAMPERO

2730 N NARRAGANSETT AVE, CHICAGO, IL 60639 · Restaurant

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean multi-use pots/pans stored on shelvings and clean single service articles must be properly stored,inverted to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced and a working sink stopper is needed for the middle section of the 3 compartment sink.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • The following require a detail cleaning fan covers inside the walk-in-cooler,dry storage shelvings in the kitchen food prep areas,fountain drink station knozzles,in between cooking equipments and attached pipe connections with encrusted grease build-up.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors beneath the dishmachine unit are not clean,clean floors in detail including the floor drains throughout.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Replace all burnt-out light bulbs throughout the kitchen food prep areas.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Must remove pieces of unused kitchen equipments,unused cabinets that are stored along on hallway near the customers dining room and properly store cleaning equipments in a designated area.
  3. Canvass Re-Inspection

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean multi-use pots/pans stored on shelvings and clean single service articles must be properly stored,inverted to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced and a working sink stopper is needed for the middle section of the 3 compartment sink.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • The following require a detail cleaning fan covers inside the walk-in-cooler,dry storage shelvings in the kitchen food prep areas,fountain drink station knozzles,in between cooking equipments and attached pipe connections with encrusted grease build-up.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors beneath the dishmachine unit are not clean,clean floors in detail including the floor drains throughout.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Replace all burnt-out light bulbs throughout the kitchen food prep areas.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Must remove pieces of unused kitchen equipments,unused cabinets that are stored along on hallway near the customers dining room and properly store cleaning equipments in a designated area.
  4. Canvass

    10 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • The front main entrance to this food establishment is not indsect/rodent proofed approximately 1 inch mode of entry at bottom between the double doors.Also,the pest control log book is not complete missing a map locator to identify the pest control services provided to this food establishment.Serious violation 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, RICE,SOUP, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION REPORT SUMMARY WAS NOT DISPLAYED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean multi-use pots/pans stored on shelvings and clean single service articles must be properly stored,inverted to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced and a working sink stopper is needed for the middle section of the 3 compartment sink.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • The following require a detail cleaning fan covers inside the walk-in-cooler,dry storage shelvings in the kitchen food prep areas,fountain drink station knozzles,in between cooking equipments and attached pipe connections with encrusted grease build-up.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors beneath the dishmachine unit are not clean,clean floors in detail including the floor drains throughout.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Replace all burnt-out light bulbs throughout the kitchen food prep areas.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Must remove pieces of unused kitchen equipments,unused cabinets that are stored along on hallway near the customers dining room and properly store cleaning equipments in a designated area.
  5. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentially hazardous foods does not meet temperature requirement during storage, preparation and service. Found cooked foods inside walk-in cooler not properly cooled from the previous day(beans) and (rice)from October 21. Found 304lbs of ccoked beans at 56.0 F to 66.8 F and rice-spanish and steamed at 44.7 F to 45.1 F. Instructed that potentially hazardous foods must maintain 40 F or below. Manager voluntarily denatured and discarded products-344lbs, value $600.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooking equipment, storage cabinets not cleaned. Instructed to detail clean and sanitnze daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor under and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Rear exposed handsink not working. Instructed to repair with hot and cold running water.
  6. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS (COLESLAW AND SOUR CREAM) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND SERVICE. NOTED COLESLAW AT 60.2F AND SOUR CREAM AT 59.8F STORED IN COLD HOLDING PAN (WITH MELTED ICE / WATER UNDERNEATH). MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 10.00 , TOTAL WEIGHT 1 LB . MANAGER ADDED ICE (ICE BATH) AT THE SAID UNIT TO MAINTAIN COLD HOLDING TEMPERATURE OF 40F AND BELOW. INSTRUCTED MANAGEMENT, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005 (A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. FOUND ALL HAND WASHING FACILITIES (EXPOSED HANDSINKS AND WASHROOM HANDSINKS) WITHOUT PAPER TOWEL OR SANITARY HAND DRYING DEVICE. INSTRUCTED TO PROVIDE. HAND WASHING FACILITIES MUST BE PROVIDED WITH SOAP AND SANITARY HAND DRYING DEVICES OR PAPER TOWEL CONVENIENT AND ACCESSIBLE TO ALL EMPLOYEE WASHING HANDS. CRITICAL CITATION ISSUED 7-38-030.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD FOOD.
    • 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. NOTED SOME LITTER ON GROUND UNDER AND AROUND OUTSIDE GARBAGE DUMPSTER AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. NOTED ICE SCOOP STORED INSIDE BEVERAGE ICE BIN IN DRIVE-THRU AREA. INSTRUCTED TO PROPERLY STORED IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
  7. Canvass

    5 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 IN NEED OF CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYERS, HOT HOLDING UNIT, BROILER, WHEELS OF ALL COOKING EQUIPMENT WITH HEAVY GREASE BUILD-UP ETC.), INTERIOR SURFACES OF ICE MACHINE WITH LIME BUID-UP AND INTERIOR CABINET UNDER 1 COMPARTMENT SINK WITH SYRUP SPILLS IN DRIVE-THRU AREA.
    • 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. NOTED FLOORS THROUGHOUT PREP AND REAR AREA IN NEED OF DETAIL CLEANING ALONG WALLS AND IN ALL CORNERS ESPECIALLY, UNDER AND AROUND DISH MACHINE, SODA SYRUP SHELVES, UNDER COOKING EQUIPMENT, 3 COMPARTMENT SINK, REAR AREA NEXT TO EXIT DOOR, AND UNDER AND AROUND GREASE TANK.
    • 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. FOUND DRIED FOOD SPILLAGE AND GREASE BUILD-UP ON WALLS BEHIND COOKING EQUIPMENT, DISH MACHINE AND GREASE TANK. -----MUST CLEAN OR REPLACE FILTER ON EXHAUST/HOOD ABOVE DISH MACHINE.
    • 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 DRAINING EXPOSED HAND SINK BY FRONT PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.