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POLLOS DON NENY

2820 W 55TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

POLLOS DON NENY has been inspected 8 times by Chicago Department of Public Health since September 26, 2011. The most recent inspection, on December 4, 2013, found no infractions.

2 of 8 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 source, labelling and allergens, Food temperature control and Cleaning and sanitizing.

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 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 2 times across 2 separate inspections, most recently on January 17, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 on September 26, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 September 26, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 11 times across 5 separate inspections, most recently on January 9, 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 5 times across 3 separate inspections, most recently on September 26, 2012. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD PRODUCTS INSIDE REACH-IN COOLER IN REAR OF PREMISES
  3. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • PREMISES IS OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS CHICKEN,BEANS AND RICE CITATION ISSUED 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT#1202433 DATE 09-26-2012 NOT CORRECTED (32) THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK HAS SOME RUST INSTRUCTED TO REMOVE THE RUST AND PAINT IT(33)CLEAN BOTH HOODS AND FILTERS IN BOTH PREP AREAS,THE FOOD EQUIPMENT AND THE FRYERS HAS GREASE BUILD-UP ON THEM(34)CLEAN THE FLOORS ALONG THE WALLS AND IN THE CORNERS AND UNDER THE HEAVY EQUIPMENT HAS DUST BUILD-UP(35)CLEAN THE WALLS IN THE REAR PREP AREA HAS SOME SPLASHED FOOD DEBRIS ON THEM REMOVE THE CARDBOARD FROM THE SHELF UNDER THEREAR PREP TABLES(36)CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILD-UP(38)CLEAN THE VENTS IN THE WALLS HAS DUST BUILDUP ON THEM SERIOUS VIOLATION CITATION ISSUED 7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD PRODUCTS INSIDE REACH-IN COOLER IN REAR OF PREMISES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF REACH-IN FREEZER IN REAR OF PREMISES
  4. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK HAS SOME RUST IT. INSTRUCTED TO REMOVE THE RUST AND PAINT IT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BOTH HOODS AND FILTERS IN BOTH PREP AREAS,THE FOOD EQUIPMENT AND THE FRYERS HAS GREASE BUILDUP ON THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS ALONG THE WALLS AND IN THE CORNERS AND UNDER THE HEAVY EQUIPMENT HAS HAS DUST BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALLS IN THE REAR PREP AREA HAS SOME SPLASHED ON FOOD DEBRIS ON THEM. REMOVE THE CARDBOARD FROM THE SHELF UNDER THE REAR PREP TABLES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN THE VENTS IN THE WALLS HAS DUST BUILDUP ON THEM.
  5. Short Form Complaint

    2 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. CLEAN THE COOKING EQUIPMENT, BOTH HOODS AND FILTERS IN PREP AREAS HAS GREASE BUILDUP.
    • 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. REPLACE THE MISSING VENT IN THE HOOD IN THE FRONT PREP AREA.
  6. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN THE COOKING EQUIPMENT, BOTH HOODS AND FILTERS IN THE PREP AREAS HAS GREASE BUILDUP.
    • 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. CLEAN THE FLOORS UNDER AND BEHIND THE HEAVY EQUIPMENT THROUGHOUT PREMISES HAS DUST AND DIRT ON THEM.
    • 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. CLEAN THE WALLS IN THE PREP AREAS HAS SPLASHED ON FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPLACE THE MISSING VENT IN THE FRONT PREP AREA.
  7. License Re-Inspection

    0 infractions

  8. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COOLERS/FREEZERS NOT ON. INSTD TO BE ON AND ABLE TO MAINTAIN PROPER TEMPERATURES 40F/0F).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • ATTACHED METAL DRAINBOARD OF 3-COMPARTMENT SINK NOT PROPERLY DESIGNED, OVERLAPPING ON UTILITY SINK. INSTD TO PROPERLY DESIGN SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTD TO PROVIDE ALL EQUIPMENT TO BE USED ON SITE FOR INSPECTION (SHELVES, COOLERS, ETC). STOPPERS MISSING FOR 3-COMPARTMENT SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELDS MISSING IN REAR. PROVIDE SAME.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF-CLOSING. CORRECT SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE REFRIGERATION AND METAL STEM THERMOMETERS ON SITE.

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