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GARCIA'S INC

1758 W LAWRENCE AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

GARCIA'S INC has been inspected 14 times by Chicago Department of Public Health since April 1, 2010. The most recent inspection, on August 23, 2019, found no infractions.

8 of 14 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, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on April 27, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 April 27, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 September 16, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 17 times across 6 separate inspections, most recently on March 9, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 3 times across 3 separate inspections, most recently on April 27, 2017. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY, DIRTY AND DUSTY SHELVES AT THE 1ST FLOOR PREP AREA AND AT THE BASEMENT DRY STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE BASEMENT EMPLOYEE BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    0 infractions

  5. Canvass

    10 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOODS NOT PROTECTED DURING STORAGE. OBSERVED RAW CHORIZO AND RAW EGGS BEING STORED ON SHELVING INSIDE THE COOKS LINE TALL REACH-IN COOLER ABOVE FRESH, CHOPPED ONION AND CILANTRO, PREPARED TORTILLA SOUP AND MOLE SAUCE. INSTRUCTED TO PROPERLY STORE ALL FOODS. SERIOUS VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT DURING INITIAL INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED IE: SALSA @212F ON THE STOVE TOP. MANAGER WAS TELEPHONED AND ARRIVED DURING THE INSPECTION. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD/SPICE CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TORN RUBBER DOOR GASKETS ON THE COOKS LINE COOLER. MUST REPLACE. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR CLEANABLE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF THE GREASE TRAP FOUND DIRTY WITH DRIPPING GREASE. MUST CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EXCESSIVE DUST IN CEILING VENTS OF BOTH THE MENS AND WOMANS WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD ABOVE THE BASEMENT BOX FREEZER. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS BEHIND THE BAR WHERE DRINKS ARE PREPARED AND FOOD IS SERVED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL COOKS LINE WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF TRAINING FOR ALL REQUIRED FOOD HANDLERS OR FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.
  6. Canvass

    0 infractions

  7. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE PIPE UNDER THE CONDENSER IN THE WALK-IN COOLER DRIPPING 3 FEET INTO A 5 GALLON BUCKET. INSTRUCTED TO REPAIR THE CONDENSER OR INSTALL AN EXTENSION ON THE PIPE TO REACH THE 5 GALLON BUCKET WITHOUT A GAP TO PREVENT CONDENSATION FROM SPLASHING ONTO FOOD. FOOD ITEMS WERE MOVED FURTHER AWAY FROM THE LEAK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LOW HOT WATER PRESSURE ON THE 3-COMPARTMENT SINK FAUCET AT THE FRONT BAR. INSTRUCTED TO INCREASE HOT WATER PRESSURE AND MAINTAIN.
  8. Complaint

    0 infractions

  9. Complaint

    0 infractions

  10. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED GROUND BEEF AT TEMP OF 46F TO 47.6F; COOKED RICE AT TEMP OF 45.5F TO 46F; CHICKEN BROTH AT TEMP OF 46F; AND BEEF BROTH AT TEMP OF 44.6F.REACH-IN COOLER MAINTAIN AIR TEMP OF 40.5F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED.POUNDS 4,VALUE 30. CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OILED CARDBOARDS USED FOR SHELF LINER MUST BE REMOVED,SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT MATERIAL.ALUMINUM FOIL USED FOR SHELF LINE IN BOTH PREP AREAS,MUST BE REMOVED. MISSING FILTER ABOVE THE COOKING EQUIPMENT, MAIN KITCHEN INSTRUCTED TO PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CEILING TILES ABOVE JUICE BOXES IN BASEMENT SURFACE IS POROUS AND NOT SMOOTH.INSTRUCTED TO PROVIDE CEILING WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. GREASE ON FILTERS UNDER THE HOOD,MAIN KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WALL DEBRIS ON FLOOR INSIDE THE LIQUOR ROOM,INSTRUCTED TO CLEAN AND MANITAIN.
  11. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK CONTAINER IN BASEMENT NOT LABELED. MUST LABEL CONTAINER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST BUILD UP ON REAR OF WALK IN COOLER CONDENSER. MUST CLEAN AND MAINTAIN CONDENSER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CRACKS/CREVICES IN WALLS ADJACENT TO DISHWASH 3-COMPARTMENT SINK. MUST SEAL ALL CRACKS/CREVICES IN WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED CELIING LIGHT COVERS MISSING END CAPS (ABOVE DISHWASH 3-COMPARTMENT SINK). MUST PROVIDE END CAPS FOR LIGHT COVERS.
  12. Canvass

    0 infractions

  13. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED CRACKS/CREVICES UNDER BAR COUNTER, AT WOODEN SHELVES IN DRY STORAGE ROOM AND ON WALLS IN 1ST FLOOR PREP AREA. MUST SEAL ALL CRACKS/CREVICES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD DEBRIS ON SHELVES IN PREP AREA AND AT DRY STORAGE ROOM. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD STAINS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN UNCLEAN WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. 3-COMPARTMENT SINK PIPES LEAKING UNDER MIDDLE AND RIGHT SIDE COMPARTMENTS. MUST REPAIR AND MAINTAIN SINK.
  14. Complaint

    0 infractions

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