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L' PATRON

2815-2817 W DIVERSEY AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

L' PATRON has been inspected 6 times by Chicago Department of Public Health since March 26, 2014. The most recent inspection, on October 21, 2016, found no infractions.

1 of 6 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, Cleaning and sanitizing and Handwashing and staff hygiene.

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 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 4 times across 4 separate inspections, most recently on May 13, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on May 13, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 January 6, 2016. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 once on September 11, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 times across 3 separate inspections, most recently on January 6, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE 2 DOOR REFRIGERATION UNIT TO BE IMPROPER:-REFRIED BEANS ((2 CONTAINERS)58.1F/47.5F), CONTAINER OF SHRIMP 53F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 22 LBS OF PRODUCTS WORTH $96.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED WASTE WATER BACKING UP AT THE 3 COMPARTMENT SINK WITH GREASE,FOOD PARTICLES AND DIRT WHEN WATER IS RELEASED FROM ONE COMPARTMENT.MANAGER IMMEDIATELY CALLED FOR REPAIRS. SERIOUS VIOLATION #7-38-030.
  3. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-GUACAMOLE 48.0F, CHEESE 47.3F, TOMATOES(SLICED AND SALSA)47F/59F/45F, CHICKEN 49.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 18 LBS OF PRODUCTS WORTH 46.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES AT THE SERVING LINE SERVING READY TO EAT FOOD USING HANDS WITH NO GLOVES, TONGS OR SERVING SPOONS. INSTRUCTED TO ALWAYS USE GLOVES,SPOONS OR TONG WHEN HANDLING READY TO EAT FOOD AND MUST ALSO WASH HANDS AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TORN RUBBER GASKET AT DOOR OF 2 DOOR REFRIGERATION UNIT AT THE REAR PREP AREA. INSTRUCTED TO REPAIR AND/OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE COOKING AREA.
  4. Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE 2-DOOR REFRIGERATOR AT IMPROPER TEMPERATURES. FOUND RAW BEEF AT TEMPERATURES RANGING FROM 48.9 AT 51.8F MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS 40LBS OF FOOD WORTH $200 CRITICAL VIOLATION 7-38-005(A)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALL IN REAR DISHWASHING AREA. MUST REMOVE DIRT.
  5. Complaint

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 80 POUNDS OF POTENTIALLY HAZARDOUS FOODS (COOKED RICE, PORK, AND BEEF) HELD AT IMPROPER TEMPERATURES RANGING FROM 48.7F TO 56.3F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID PRODUCT. INSTRUCTED FACILITY TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL AND DATE ALL PREPARED FOOD WITH DATE AND TIME OF PREPARATION AND TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DUST BUILDUP ON VENT ABOVE FRONT 7UP COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO RE GROUT FLOOR TILES BY 3 COMPARTMENT SINK IN FRONT PREP AREA.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • INSTRUCTED TO PROVIDE DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR PREP AREA.--------MUST PROVIDE BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT MOP SINK FAUCET.------MUST REPAIR LEAKY FAUCET NECK AT 3 COMPARTMENT SINK IN FRONT PREP AREA.

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