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THE BURRITO HOUSE

3547 N LINCOLN AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

THE BURRITO HOUSE has been inspected 10 times by Chicago Department of Public Health since June 21, 2010. The most recent inspection, on November 4, 2016, found no infractions.

2 of 10 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 and Food source, labelling and allergens.

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.

  • 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 6 times across 5 separate inspections, most recently on January 15, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 4 times across 4 separate inspections, most recently on January 15, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 20 times across 8 separate inspections, most recently on January 15, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 6 times across 5 separate inspections, most recently on August 4, 2015. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 once on June 21, 2010. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK RICE AND BEANS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BOTTOM METAL SHELVING OF THE THREE DOOR REACH-IN COOLER IN POOR REPAIR WITH OPEN SEAMS. MUST SEAL TO MAKE SMOOTH AND CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE BIN OF THE BASEMENT ICE MACHINE DIRTY MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLE IN CEILING ABOVE THE BASEMENT ICE MACHINE. MUST SEAL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR THE FRONT COUNTER SMALL SALSA COOLER.
  3. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND THE 3 DOOR REACH IN PREP COOLER AT AN IMPROPER TEMPERATURE OF 50.8F. INSTRUCTED FACILITY THAT ALL REFRIGERATION MUST BE AT 40F OR BELOW. ADAMS REFRIGERATION ARRIVED ON SITE DURING INSPECTION AND REPAIRED UNIT, AMBIENT AIR REGISTERED 39.8F. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND FOOD AT IMPROPER TEMPERATURES IN THE 3 DOOR REACH IN PREP COOLER: 5 POUNDS OF TOMATOES AT 52.6F, 2 POUNDS OF FISH AT 50.1F, 2 POUNDS OF CHEESE AT 55.7F, 6 POUNDS OF BEEF AT 50.8F, 3 POUNDS OF PORK AT 48.0F, 2 POUNDS OF GUACAMOLE AT 52.3F, 3 POUNDS OF LETTUCE AT 53.9F, 2 POUNDS OF SOUR CREAM AT 46.9F, AND 2 POUNDS OF CHICKEN AT 46.2F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID PRODUCT. INSTRUCTED FACILITY TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TORN GASKETS ON THE DOORS OF THE THREE DOOR REACH IN PREP COOLER. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. OBSERVED CARDBOARD BEING USED AS SHELVING LINERS THROUGHOUT FACILITY. INSTRUCTED FACILITY TO REMOVE AND MAINTAIN SO SURFACES ARE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO WORKING LIGHT IN WALK IN FREEZER. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE EXPOSED HANDSINK NEXT TO THE THREE COMPARTMENT SINK TO BE SLOW DRAINING. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 02/10/14 REPORT #1092810. (30)MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN FOOD PREP AREA. 0 (32) RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER AND BASEMENT FOOD STORAGE AREA. MUST REPAINT OR REPLACE. (34) BROKEN FLOOR TILES IN REAR PREP AREA AND BASEMENT FOOD STORAGE AREA. MUST REPAIR/REPLACE. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY FOOD STORAGE SHELVING IN REAR FOOD PREPARATION. MUST REPAINT OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST PROVIDE. ADDITIONAL WATER PRESSURE IS NEEDED AT THE EMPLOYEES WASHROOM HANDWASH SINK IN BASEMENT. MUST PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED INSIDE SALAD COOLER IN REAR PREP AREA. MUST PROVIDE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN FOOD PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER AND BASEMENT FOOD STORAGE AREA. MUST REPAINT OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR TILES IN REAR PREP AREA AND BASEMENT FOOD STORAGE AREA. MUST REPAIR/REPLACE.
  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DEMAGED CEILING TILE IN FRONT DINING AREA.MUST REPAIR OR REPLACE. WALLS IN BASEMENT IN POOR REPAIR WITH OPENINGS. MUST REPAIR
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT 3-COMPARTMENT SINK IS LEAKING. MUST REPAIR AND MAINTAIN.
  8. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY STORE FOOD NOT IN ORIGINAL CONTAINER IN FOOD GRADE BAGS AT THE WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REPAIR MIDDLE BOTTOM SHELF OF 2DR COOLER SO AS TO BE SMOOTH AND EASILY CLEANABLE.MUST CHANGES FILTERS AT EXHAUST HOOD IN THE MAIN KITCHEN COOKING LINE. MUST CLEAN AND SANITIZE UNDER GRILLS AT SAME MENTIONED AREA ABOVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR AT MAIN KITCHEN PREP LINE TO REMOVE FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE CAULKING WITH GIME BUILD-UP AT WALLBASE WHERE IT MEETS WITH THE HANDSINK IN THE MEN'S RESTROOM ON 1ST FLOOR.
  9. Complaint

    4 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. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND TWO POT FILLED WITH COOKED REFRIED BEANS(COOKED ON 2-16-11)AT TEMP OF 46.5F-47.8F-AND 48.9F.A BUCKET FULL OF MELTED CHEESE AT TEMP OF 48.7F TO 49.7F.BOTH FOOD PRODUCTS WERE STORED IN WALK-IN COOLER.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 20-VALUE $21.CRITICAL VIOLATION:7-38-005(A) HOOOO7111-13
    • 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. NEED TO CLEAN INTERIOR OF ICE MACHINE,MINERAL BUILD-UP(BASEMENT).
    • 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. SWEEP FLOOR IN BASEMENT AREA THROUGHOUT
    • 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. NEED TO CLEAN EXCESS DUST BUILD-UP ON FAN IN DINING AREA,AND THROUGHOUT.
  10. Canvass

    8 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. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SHREDDED CHEESE STORED IN THE FREEZER AT 47F. ALSO OBSERVED COOKED STEAK IN A CONTAINER ON THE GRILL AT 125F, AND COOKED CHICKEN IN A CONTAINER ON THE GRILL AT 120F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005A.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WAS PRESENT DURING THE INSPECTION WHILE POTENTIALLY HAZARDOUS FOOD (RICE AT 150F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 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. DETAIL CLEAN THE INTERIOR OF THE SALSA COOLER BELOW THE FRONT COUNTER.
    • 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. DETAIL CLEAN THE FLOOR OF THE BASEMENT.
    • 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. OBSERVED MISSING WALL TILES BELOW THE 3 COMPARTMENT SINK. MUST REPAIR THE WALL.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. THE BASEMENT RESTROOM LACKS A VENTILATION FAN. MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ONE SINK STOPPER IS NEEDED AT THE 3 COMPARTMENT SINK. MUST PROVIDE.
    • 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 AN OLD 3 COMPARTMENT SINK STORED OUTSIDE OF THE REAR EXIT DOOR. MUST REMOVE FROM PREMISES.

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