Skip to content
Loading map…

CEVICHE

2554-2556 W DIVERSEY AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

CEVICHE has been inspected 12 times by Chicago Department of Public Health since July 8, 2014. The most recent inspection, on August 10, 2021, found no infractions.

6 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times on September 25, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 12, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 4, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 25, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 25, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR CLEANING UP VOMIT AND DIARRHEA, INSTRUCTED TO PROVIDE. PREMISES HAS A PURELL BODY FLUID KIT. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INTERIOR OF THE FRYER DOORS NOT CLEAN, INSTRUCTED TO CLEAN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE TRASH RECEPTACLE IN THE WOMENS RESTROOM WITHOUT A COVER, INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A BLACK SUBSTANCE ON THE WALL BEHIND THE THREE COMPARTMENT SINK/DISH MACHINE AREA, INSTRUCTED TO CLEAN AND REMOVE THE BLACK SUBSTANCE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING FOR THE FOUR SANITATION MANAGER'S, INSTRUCTED TO PROVIDE.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BULK FOOD STORAGE CONTAINERS NOT PROPERLY LABELED IN THE KITCHEN FOOD PREP AREA. MUST LABEL AND DATE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE MEAT WALK-IN COOLER LOCATED ON REAR KITCHEN AREA. MUST REPAINT OR REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR STORAGE AREAS. MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES TO PREVENT RODENT HARBORAGE.
  6. Canvass

    0 infractions

  7. Canvass

    0 infractions

  8. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Instructed to install splash guard on exposed hand sink in between sink and drain shelf (to protect clean dishes and cookware). Must maintain.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Found grease build up on lower interior of fryer. Must remove, clean and sanitize. Found dust build up on fan covers in 2 walk in coolers. Must remove, clean and sanitize. Must maintain all.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found damaged or missing coving where floor meets the walls in the 2nd level dry storage room. Instructed to repair and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Found peeling paint on ceiling in 2nd level dry storage room. Found grease build up on interior of hood. Must remove, clean and sanitize. Must maintain all.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found slow drain in 3 compartment sink on bar side.(bar not stocked and is not in use.) Instructed must repair and maintain all plumbing, even if not in use.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Found used wiping cloths stored in drawer of the "decoration station" (where plates are stored with garnish). Instructed to properly store wiping cloths in clean container with sanitizer solution.
  9. Canvass

    0 infractions

  10. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS OF THE FOOD PREP AREA AND STAINED CEILING TILES.
  11. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PRODUCE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 44.2F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS AND CUT FRUIT AND VEGETABLES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE INSIDE OF THE PRODUCE WALK-IN COOLER. OBSERVED SHELL EGGS WITH A TEMPERATURE OF 46.2F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH APPROXIMATELY $30. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZER WAS PROVIDED AT THE LOW TEMPERATURE DISHMACHINE. THE DISHMACHINE WAS NOT ON AND WAS NOT BEING USED AT THE TIME OF THE INSPECTION. MANAGEMENT INSTRUCTED TO PROVIDE SANITIZER AND MAINTAIN AT 100PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE MEAT WALK-IN COOLER. OBSERVED RAW CHICKEN STORED ON THE WIRE RACK ABOVE VEGETABLES AND SHRIMP. MANAGEMENT INSTRUCTED TO PROPERLY STORE RAW FOODS TO PREVENT CROSS CONTAMINATION. SERIOUS VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES IN THE FOOD PREP AREA. APPROXIMATELY 30 FRUIT FLIES WERE OBSERVED ON THE WALLS AND CEILING OF THE FOOD PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO CONSUMER ADVISORY WAS POSTED IN THE ESTABLISHMENT OR ON THE MENU. MANAGEMENT INSTRUCTED TO POST.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE FREEZERS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE FOLLOWING ITEMS: GRILL WITH FOOD DEBRIS ALONG SIDES, TOP OF PIZZA OVEN, REAR EXPOSED HANDWASHING SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE FOOD PREP AREA. DETAIL CLEAN FLOOR DRAINS TO ELIMINATE PEST HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS OF THE FOOD PREP AREA AND STAINED CEILING TILES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.
  12. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND THE EXPOSED HANDSINK AT THE BAR TO BE SLOW DRAINING. INSTRUCTED TO ENSURE SINK DRAIN IS NOT OBSTRUCTED AND TO MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website