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CREMERIA LA ORDENA

5958 S PULASKI RD, CHICAGO, IL 60629 · Grocery Store

Inspection summary

CREMERIA LA ORDENA has been inspected 7 times by Chicago Department of Public Health since February 7, 2012. The most recent inspection, on April 10, 2017, recorded 3 infractions.

2 of 7 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 source, labelling and allergens and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 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 3 times across 3 separate inspections, most recently on September 30, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on February 7, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 5 separate inspections, most recently on April 10, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on February 7, 2012. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 10, 2013. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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.

7 inspections

  1. Complaint

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES, INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE HANDSINK DRAINING SLOW, INSTRUCTED TO REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EXCESSIVE AMOUNTS OF CLUTTER IN THE NORTH SIDE GANGWAY, INSTRUCTED TO REMOVE ITEMS NOT BEING USED.
  2. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPACKAGED CONTAINERS MUST BE PROPERLY LABELED AND DATED. CORRECT AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • IMPROPER USE OF STORAGE CONTAINERS. INSTRUCTED TO USE DIFFERANT MATERIAL CONTAINER.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED MANY ITEMS FOR SALE IN FREEZER WITH OUT LABELS,DATES ETC. UNKNOWN SOURCE. 116 BAGS OF TAMALES WHICH THE PREMISES PUTS THEIR LABEL ON THEM BUT THE PREMISES HAS NO FACILITIES TO MAKE TAMALES ON THE PREMISES. 13 TLAXCALES, 28 BAGS OF TAMALES, 3 ROUND WHITE CHEESE/W CORN HUSK ON BOTTOM ALL NO LABELS UNKNOWN SOURCE. NO INVOICES ON PREMISES AT THIS TIME. ALL PRODUCT WAS TAGGED HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-005b. INSTRUCTED NO TO SELL OR REMOVE PRODUCT FROM PREMISES MUST FAX CDPH. ALL INVOICES/ REMOVE TAGS 1-312-746-4240.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD ON REACH IN COOLER COOLER, INSTRUCTED TO REMOVE.
  5. Canvass

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HANDSINK NOT ACCESSIBLE, BASIN OF SINK COMPLETELY FILLED WITH POTS AND CONTAINERS, UNABLE TO UTILIZE. MGR STATES DOES NOT USE. INSTD TO BE ACCESIBLE AND MAINTAINED AT ALL TIMES TO PROPERLY WASH HANDS. CITATION ISSUED 7-38-030 CRITICAL.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PRE-PACKAGED ITEMS OFFERED FOR SALE MUST BE PROPERLY LABELED AND DATED. INSTD TO DO SO.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • SCOOPS FOR CANDIES/NUTS IMPROPERLY STORED IMPROPERLY STORED IN PRODUCT. INSTD TO STORE IN CLEAN, SANITIZED MANNER.
  6. License Re-Inspection

    0 infractions

  7. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. 1 REACH IN COOLER AT IMPROPER TEMPERATURE. MUST MAINTAIN 40 DEGREES OR BELOW AT ALL TIMES.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • 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. WASTE WATER DRIPPING FROM REACH IN DELI CASE. MUST REPAIR AND MAINTAIN DRY AT ALL TIMES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM DOOR MUST BE SELF CLOSING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. FAUCET NEEDED AT 3 COMPARTMENT SINK. MUST ADDED AND MAINTAIN AT ALL TIMES.

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