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Business Info

Restaurant: Francisco Pollo Vivo
Address: 3752 S Ashland Ave, Chicago, IL 60609
Type: Slaughter House/ Grocery
Total inspections: 4
Last inspection: Jul 16, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUSTY STORAGE CABINET & SHELVES IN FRONT FOOD PREP AREA NEED PAINTING
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ALL EQUIPMENT SURFACES & HOOD IN PREP AREA WHERE POULTRY IS KILLED. CLEAN ALL UNUSED EQUIPMENT KEPT ON PREMISES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT WHERE NEEDED INCLUDING BASEMENT.
The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS THROUGHOUT WHERE NEEDED. PAINT OR REPLACE CEILING TILES IN POULTRY KILL/PREP ROOM. CLEAN ALL DUSTY CEILING VENTS THROUGHOUT. CLEAN ALL LIGHT SHIELDS WHERE NEEDED.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. OPEN PIPE IN BASEMENT CEILING, WATER LEAKING ONTO FLOOR- MUST REPAIR THIS
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. MUST ELIMINATE ALL CLUTTERED AREAS THROUGHOUT BASEMENT AND REMOVE ALL UNNECESSARY ARTICLES FROM SAME.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. PREMISES NOT SANITIZING ANY FOOD EQUIPMENT AND UTENSILS. OBSERVED NO CLEAN FOOD UTENSILS FOR USE. MUST CLEAN AND PROPERLY STORE FOR USE. CRITICAL CITATION ISSUED.
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.OBSERVED WASTE/SEWAGE WASTE WATER STANDING IN BASEMENT,AND IN BASEMENT STAIRWAY. ALSO BLACK WASTE WATER IN SECTIONS OF PREP AREA FLOORS,FOUL SMELL. GREASE TRAP NOT MAINTAINED IN BASEMENT,IN POOR REPAIR, OPEN, OVERFLOWING. INSTD TO REPAIR SAME. CRITICAL CITATION ISSUED.
Adequate and convenient hand washing facilities shall be provided for all employees.NO HAND SOAP/PAPER TOWELS AT EXPOSED HANDSINKS, NOT CONVENIENT, OR ACCESSIBLE. CRITICAL CITATION ISSUED.
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE REAR AREA NOT MAINTAINED,RAW SEWAGE/WASTE WATER STANDING AT DRAIN OUTSIDE BASEMENT DOOR.ALSO UNCLEAN STORAGE CONTAINERS IN REAR GARBAGE AREA. MUST CLEAN AND MAINTAIN. SERIOUS CITATION ISSUED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.WE OBSERVED FLOORS NOT CLEAN OF DEBRIS, CHICKEN FECES BEHIND ,BETWEEN CAGES. FLOORS NOT SEALED IN PREP AREA. MUST SEAL/PAINT SAME. INSTD FLOOR TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE. ALSO BASEMENT FLOORS NOT CLEAN. CLEAN SAME, FREE OF DEBRIS.WATER. ELEVATE ALL STOCK 6 INCHES OFF FLOOR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.PREMISES NOT MAINTAINED, UNSANITARY CONDITIONS. MUST CLEAN BUILD-UP OF EXCESSIVE DEBRIS FECES. INSTD TO CLEAN ALL FOOD AND NON-FOOD CONTACT EQUIPMENT INCLUDING CABINETS, SINKS, CUTTING BOARDS, KNIVES AND CAGES, NOT CLEAN. INSTD TO CLEAN SAME.
The walls and ceilings shall be in good repair and easily cleaned. OBSERVED WALLS NOT CLEAN OF DEBRIS IN PREP,STORAGE AREA OF CHICKENS AND BASEMENT.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. OBSERVED SPRAYERS IN POOR REPAIR AT 2-COMP SINKS,AND MUST CONNECT PIPE CONNECTION UNDER 2-COMP SINK IN POOR REPAIR.
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 BASEMENT STORAGE AREA THRU-OUT NOT MAINTAINED OF EXCESSIVE CLUTTER, STORAGE ON FLOOR AREA, STANDING WATER IN BUCKETS AND PANS, AND CLUTTER IN EMPLOYEE WASHROOM, 1ST FLOOR. MUST REMOVE ALL UNNECESSARY ARTICLES AND ORGANIZE AREA. BASEMENT MUST BE NEAT AND CLEAN. OBSERVED BASEMENT STAIRS NOT CLEAN. MUST CLEAN.

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. VIOLATION CORRECTED
Adequate and convenient hand washing facilities shall be provided for all employees. VIOLATION CORRECTED.
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. VIOLATION CORRECTED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. VIOLATION CORRECTED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.VIOLATION CORRECTED.
Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.VIOLATION CORRECTED
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.VIOLATION CORRECTED.
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. VIOLATION CORRECTED.
VIOLATION CORRECTED

UNCLEAN KNIVES IN STORAGE CONTAINER. INSTD TO KEEP CLEAN.
KNIVES IMPROPERLY STORED INBETWEEN 3-COMPARTMENT SINK AND EXPOSED HANDSINK. INSTD TO STORE PROPERLY.
FLOORS NOT CLEAN OR DRY, SOME STANDING WATER. INSTD TO KEEP CLEAN AND DRY. INSTD TO REPAIR FLOOR IN AREAS IN ORDER TO PREVENT STANDING WATER AFTER MOPPING/CLEANING.
CEILING IN PREP AREA NOT CLEAN. CLEAN SAME AND MAINTAIN.
LIGHT OUT IN TOILET ROOM. INSTD TO REPAIR SAME.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Illinois small cities
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