PASS W/ CONDITIONS
Risk 1 (High)
PONCE RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant
August 8, 2025
Canvass
License #2988888
4
Total Violations
2
Critical
2
Major
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: NOTED IMPROPER INTERNAL TEMPERATURES OF TCS FOOD AT KITCHEN PREP COOLER, KITCHEN 2 DOOR COOLER, AND KITCHEN WALK-IN COOLER. PREP COOLER: SWEET PLANTAINS 47.8 F SLICED TOMATOES 48, CHOPPED LETTUCE 46.2, CHICKEN 49.4 2 DOOR COOLER: MALANGA(PLANTAIN) 46.4 F, BACALAITOS (FISH) BLOOD SAUSAGE 47.8 F, SHISH KABOB 44.6 F AND IN WALK-IN COOLER: CHEESE 45.1 F, PORK 49.7 F, PERSON IN CHARGE REMOVED ALL OTHER TCS FOODS (MIXED LEAFY GREENS, COOKED RICE, DELI MEAT, SHREDDED CHEESE, CONDIMENTS, BEEF EMPANADAS, BEEF STEW, CHICKEN STEW, BEANS, PORK CHOPS) FROM COOLER AND DISCARDED AND DENATURED APPROX. 170 LBS VALUED AT $1717 PRIORITY VIOLATION 7-38-005 CITATION
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 #28
CRITICAL
Violation Details
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: NOTED POTATOES IN WATER IN BUCKET THAT PREVIOUSLY HELD DISH SOAP. DISCARDED 3 LBS OF POTATOES VALUED AT $10. PRIORITY VIOLATION 7-38-005. COS, CITATION ISSUED.
Why This Matters
Unpasteurized products can contain dangerous pathogens.
Food Code Requirement
Only pasteurized dairy and eggs in certain situations; no prohibited foods.
Specific Requirements
Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.
CDPH Food Code: Section 3-401.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED IMPROPER TEMPERATURE OF COLD-HOLDING EQUIPMENT. AMBIENT AIR OF 2 DOOR REFRIGERATOR 59.5 F, PREP COOLER 47.7 F, WALK-IN COOLER 47.1 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED UNITS TAGGED
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED IMPROPER TEMPERATURE OF COLD-HOLDING EQUIPMENT. AMBIENT AIR OF 2 DOOR REFRIGERATOR 59.5 F, PREP COOLER 47.7 F, WALK-IN COOLER 47.1 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED UNITS TAGGED
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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