CHICAGO, IL - Health inspectors documented violations at CURRUMBA COLOMBIAN FOOD during a routine inspection conducted on 04/13/2023.
The facility operates from 2701 W DIVISION ST in West Town, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 4 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation involved food safety requirements. Inspectors documented: Management, Food Employee and Conditional Employee. Violations of health codes can increase the risk of foodborne illness.
The second violation concerned food safety requirements. Inspectors documented: Knowledge, Responsibilities and Reporting - Comments: Observed No Verifiable Employee Health Policy on Site at the Time of Inspection. Left Template and Instructed to Maintain Copies of Health Policy Signed By All Employees on Site at All Times. Priority Foundation Violation 7-38-010. Citation Issued.. Non-compliance with safety standards may create conditions that compromise food safety.
The third violation involved food temperatures. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Observed No Handwashing Sink Installed in Empanada Prep Area. Instructed to Install Handwashing Sink Capable of Delivering Hot and Cold Running Water Under Pressure and Fully Supplied with All Necessary Items. Priority Foundation Violation 7-38-030(c). Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
The fourth violation concerned hand sanitation. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Observed Handwashing Sink in Bar Rendered Inaccessible By a Plate and Bottles Stored Inside. Instructed to Maintain All Handwashing Sinks in an Open and Accessible Manner. Priority Foundation Violation 7-38-030(c). Citation Combined with the Above Vi. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/13/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SINK INSTALLED IN EMPANADA PREP AREA. INSTRUCTED TO INSTALL HANDWASHING SINK CAPABLE OF DELIVERING HOT AND COLD RUNNING WATER UNDER PRESSURE AND FULLY SUPPLIED WITH ALL NECESSARY ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK IN BAR RENDERED INACCESSIBLE BY A PLATE AND BOTTLES STORED INSIDE. INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS IN AN OPEN AND ACCESSIBLE MANNER. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH THE ABOVE VIOLATION.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT THE EXPOSED HANDWASHING SINK LOCATED IN THE BAR. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH THE ABOVE VIOLATION.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HAND WASHING SINK LOCATED IN THE BAR AND WASHBOWLS LOCATED IN MEN'S AND WOMEN'S TOILET ROOMS. INSTRUCTED TO PROVIDE.; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS INSIDE THE PREP COOLER IN THE KITCHEN AT THE STATED IMPROPER TEMPERATURES: CHICKEN AT 55.4F, BEEF AT 56.5F, SAUSAGE AT 59.1F, AND COOKED RICE AT 56.3F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20 LBS OF PRODUCT VALUED AT APPROXIMATELY $200. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.; PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED PREP COOLER IN REAR FOOD PREP AREA CONTAINING TCS ITEMS SUCH AS CHICKEN MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 55.7F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPLACE OR REPAIR COOLER AND MAINTAIN ALL COOLERS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.; THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE PREP COOLER LOCATED IN REAR PREP AREA. INSTRUCTED TO PROVIDE.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKET ON INTERIOR OF DOOR OF PREP COOLER LOCATED IN REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.; ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES..
Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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