FAIL
Risk 1 (High)
LOS DOS RIOS Fails Health Inspection - Chicago Grocery store
April 29, 2022
Complaint
License #1648597
6
Total Violations
4
Critical
1
Major
1
Minor
1
Corrected On Site
Violations Cited by Chicago Health Inspector
6
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CHORIZO STORED AT IMPROPER TEMPERATURE 68.2F IN PREP AREA. INSTRUCTED MANAGER TO DISCARD 30LBS AND $150 OF CHORIZO. ALL COLD FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED
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 #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RAW WOOD SHELVING IN BASEMENT. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES AND MAINTAIN.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED MULTI-USE POTS TOO LARGE TO SUBMERGE IN 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ALTERNATIVE METHOD TO WASH, RINSE AND SANITIZE LARGE EQUIPMENT.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAK UNDER REAR HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAK UNDER REAR HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
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