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LA CAZUELA RESTAURANT

6922 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

LA CAZUELA RESTAURANT has been inspected 9 times by Chicago Department of Public Health since February 23, 2010. The most recent inspection, on February 28, 2017, found no infractions.

2 of 9 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 Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on May 6, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 June 15, 2016. 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 July 18, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 7 separate inspections, most recently on June 15, 2016. 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 4 times across 3 separate inspections, most recently on June 15, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD CONTAINERS IN THE PREP AREA NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ALUMINUM FOIL BEING USED ON KITCHEN EQUIPMENT. INSTRUCTED TO REMOVE, FOIL IS PROHIBITED ON EQUIPMENT. ALSO RUST ON RACKS IN THE 2-DOOR COOLER ADJACENT TO THE REAR EXIT DOOR, AND IN THE WALK IN COOLER IN THE BASEMENT. INSTRUCTED TO REMOVE RUST SO SURFACE IS SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON THE STAINLESS STEEL SHELF ABOVE THE PREP COOLER ON THE SOUTH WALL; ON THE MOUNTED CAN OPENER IN THE PREP AREA; AND LOWER SHELF OF PREP TABLES. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR CORNERS THROUGHOUT THE PREMISES NOT CLEAN. ALSO, FLOOR INSIDE WALK-IN COOLER IN BASEMENT IS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ALL CORNERS AND CLEAN FLOOR IN COOLER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED EXCESSIVE DUST ACCUMULATION ON CEILING VENTS IN BOTH TOILET ROOMS. ALSO, PEELING PAINT ON THE WALL WHERE TOILET ROOMS ARE LOCATED, ON THE NORTH WALL IN THE DINING AREA, AND ON THE WALL AROUND THE 3-COMP SINK IN REAR. HOOD HAS DUST AND GREASE ACCUMULATION. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS ICE BUILD-UP INSIDE THE THREE CHEST FREEZERS IN BASEMENT AREA.GREASE INSIDE THE DEEP FRYER,INSTRUCTED TO CLEAN AND MAINTAIN.OUTSIDE OF THE GREASE TRAP BOX LOCATED IN BASEMENT BY THE TWO COMPARTMENT SINK WITH FLUID STAINS,INSTRUCTED TO CLEAN AND MAINTAIN.DIRTY KNIVES STORED INSIDE THE KNIFE RACK INSTRUCTED TO CLEAN AND SANITIZE KNIVES AND KNIFE RACK,ONLY CLEAN KNIVES MUST BE STORED A KNIFE RACK
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • BROKEN THERMOMETER INSIDE THE REACH-IN COOLER,INSTRUCTED TO REPLACE
  5. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT BASEMENT ALONG WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALLS WITH CHIPPING PAINT BY SHELVING UNITS AT FRONT PREPARATION AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND NO LIGHT SHIELDS AT FIXTURE AT DISHWASHING AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER STORED ON SHELVING UNITS AT BASEMENT DRY STORAGE.(TOOLS ETC.)
  6. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MINERAL BUILD-UP INSIDE THE ICE MACHINE,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUST BUILD-UP ON CEILING FAN IN DINING ROOM,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THREADED FAUCET AT THREE COMPARTMENT SINKS, INSTRUCTED TO PROVIDE UNTHREADED FAUCET AT SAID SINK, FIRST FLOOR.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP IN CAN OPENER AND CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS/PEELING PAINT ON PREP AREA WALL ABOVE/BEHIND PREP TABLE. MUST REMOVE ALL PEELING PAINT AND KEEP WALLS CLEAN/SURFACE SMOOTH AND EASY TO CLEAN.
  8. Canvass

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transporta FOUND READY TO EAT FOODS (ICE FOR SERVICE) NOT PROTECTED FROM PUBLIC CONTACT AT THE TIME OF INSPECTION.OBSERVED MANAGEMENT ALLOWED CUSTOMER TAKE ICE FOR HIMSELF DIRECTLY FROM THE ICE MACHINE.CITATION ISSUED 7-38-005(a) SERIOUS INSTRUCTED OWNER NOT TO LET CUSTOMERS ACCESS TO THE SERVING ICE TO PREVENT CONTAMINATION OF ICE IN THE ICE MACHINE,CUSTOMER ARE NOT ALLOWED IN HTE FOOD PREP OR SERVING AREA FOODSERVICE EMPLOYEES ONLY ARE ALLOWED IN FOOD PREP AND SERVING AREAS AND TO SERVE FOODS INCLUDING ICE TO CUSTOMERS AT ALL TIMES.INSTRUCTED ALSO TO PROVIDE SEPARATION AT FRONT FOOD PREP/SERVING AREA.ICE MACHINE WAS EMPTIED AND SANITIZED.CDI
    • 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. INSTRUCTED TO REPAIR RUSTS ON 2&3COMP.SINK IN THE BSMT.AND PAINT PEELING ON COUNTER SHELF STORAGE AT FRONT SERVING AREA,AND BROKEN TILES ON THE TOP OF WINDOW BASE AT REAR OF KITCHEN.
    • 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. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON 2&3COMP.SINKS AT BSMT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS AND GRIMES ON FLOOR IN THE OFFICE AT THE BSMT.
    • 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. MUST REPAIR LEAKING FAUCET JOINTS ON 3COMP.SINKS IN KITCHEN AND IN THE BSMT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER INSIDE ALL COOLERS,INCLUDING WALK IN COOLER AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE CLUTTER ON THE TOP OF ICE MACHINE,MUST MAINTAIN CLEAN AND FREE, CAN NOT BE USED AS A STORAGE DEVICE.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. OBSERVED CUSTOMERS IN FOOD PREP/SERVING AREA AT FRONT TAKING ICE FROM THE ICE MACHINE THEMSELVES,AND GROOMING HAIR.INSTRUCTED NOT TO ALLOW CUSTOMERS NEAR ABOVE AREA,AND TO PROVIDE SEPARATION AT LOCATION.
  9. Complaint

    2 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 MEATS STORED IN IMPROPER FOOD GRADE STORAGE BAGS (GROCERY BAG). INSTRUCTED MANAGEMENT TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 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. DETAIL CLEAN THE BOTTOM INTERIOR OF THE BASEMENT FREEZER.

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