FAIL
Risk 2 (Medium)
EL VASO LOKO, INC. Fails Health Inspection - Chicago Grocery store
August 30, 2016
License
License #2487810
7
Total Violations
5
Critical
1
Major
1
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on August 30, 2016. The inspection type was "License" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 7 violations during this inspection, including 5 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
7
Violation #2
CRITICAL
Violation Details
FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED PREP COOLER NOT MAINTAINING ADEQUATE INTERNAL TEMPERATURE. AIR TEMPERATURE RECORDED AT 56.1F. MUST HAVE UNIT MUST BE ABLE TO MAINTAIN AN INTERNAL TEMPERATURE OF 40 DEGREES OR BELOW. CRITICAL VIOLATION 7-38-005A.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER AT TIME OF INVESTIGATION. PREMISES HAS A 2.7 GALLON ELECTRICAL HOT WATER TANK ON PREMISES. MUST PROVIDE DOCUMENTATION THAT STATES THIS UNIT IS A CONTINUOUS HOT WATER TANK OR REPLACE IT WITH A LARGER MODEL THAT WILL PROVIDE HOT WATER CONTINUOUSLY. CRITICAL VIOLATION 7-38-030.
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: MUST PROVIDE A PROTECTIVE BARRIER WITH SNEEZE GUARD ACROSS THE ENTIRE FRONT FOOD PREP AREA TO PROTECT THE FOOD DURING STORAGE, PREPARATION AND DISPLAY. SERIOUS VIOLATION 7-38-005A.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: PROVIDE CHLORINE TEST KIT FOR DISHWASHING AREA. SERIOUS VIOLATION 7-38-030.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #37
MAJOR
Violation Details
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: ATTACH A SELF-CLOSING DEVICE ON WASHROOM DOOR.
Why This Matters
Missing allergen labeling can cause severe allergic reactions.
Food Code Requirement
All food properly labeled with required information.
Specific Requirements
Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.
CDPH Food Code: Section 3-202.18
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A GREASE TRAP AT THE 3 COMPARTMENT SINK. MUST PROVIDE A BACK FLOW PREVENTION DEVICE FOR FAUCET ON MOP SINK IF HOSE WILL BE CONNECTED WHEN IN USE.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A GREASE TRAP AT THE 3 COMPARTMENT SINK. MUST PROVIDE A BACK FLOW PREVENTION DEVICE FOR FAUCET ON MOP SINK IF HOSE WILL BE CONNECTED WHEN IN USE.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection