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LA CECINA RESTAURANT

1934 W 47TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

LA CECINA RESTAURANT has been inspected 9 times by Chicago Department of Public Health since June 3, 2011. The most recent inspection, on September 22, 2014, 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 source, labelling and allergens, Pests 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 once on August 1, 2014. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 August 9, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 December 1, 2011. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 18 times across 7 separate inspections, most recently on August 1, 2014. 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 5 times across 4 separate inspections, most recently on August 1, 2014. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

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 Re-Inspection

    0 infractions

  3. Canvass

    7 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED 5LBS OF CHEESE WITH OUT LABEL OR RECEIPT IN RESTAURANT BASEMENT COOLER FOR USE, MANAGER STATED IT CAME FROM MEXICO. CRITICAL VIOLATION 7-38-005b.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY STORAGE SHELVES IN BASEMENT WALK-IN COOLER, INSTRUCTED TO REMOVE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE STORAGE SHELVES IN THE BASEMENT WALK-IN COOLER NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED RUSTY WALL VENTS IN REAR MENS RESTROOM, INSTRUCTED TO REMOVE RUST.ALSO CLEAN BASEMENT LIGHT SHIELDS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BOTH RESTROOM DOOR'S IN BASEMENT NOT SELF CLOSING, INSTRUCTED TO PROVIDE DOOR CHECK TO MAKE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HAND SINK OUT SIDE PREP AREA 8 STEPS AWAY, INSTRUCTED TO PROVIDE HAND SINK IN FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED FOOD STORED ON THE FLOOR OF THE WALK-IN FREEZER, INSTRUCTED TO ELEVATE 6" OFF THE FLOOR.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING NOT CLEAN IN BASEMENT PREP AREA, REAR SLICER AND #10 CAN OPENER. INSTRUCTED TO CLEAN AND SANITIZE THE ABOVE ITEMS. OBSERVED DUSTY COOLER FAN GUARD COVERS IN BASEMENT PREP COOLER, INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER IN REAR BASEMENT STORAGE AREA, INSTRUCTED TO REMOVE AND KEEP DRY. OBSERVED FOOD DEBRIS ON THE PREP COOLER FLOOR, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUSTY CEILING LIGHT SHIELDS 1ST FLOOR REAR OVER DINING TABLE, INSTRUCTED TO CLEAN. OBSERVED NEW DRY WALL IN BASEMENT DISH AREA, NEED TO SEAL NEW WALL. OBSERVED WALLS, AND CEILING IN BASEMENT PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN REMOVE ALL FOOD SPLASHES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED TWO BROKEN LIGHT SHIELDS IN BASEMENT PREP AREA, NEED TO REPLACE. OBSERVED ONE LIGHT OUT OVER COOKING AREA IN BASEMENT PREP AREA, NEED TO REPLACE.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FRYERS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT BASEMENT PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN TILE AT BUS STATION. MUST REPAIR AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT 3 COMPARTMENT SINK P-TRAP IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  6. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXTERIOR OF GREASE TRAP NOT MAINTAINED, RUSTED, WORN SURFACES. INSTD TO PAINT AND MAINTAIN SAME. IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT 3-COMPARTMENT SINK FAUCET. REPAIR SAME.
  7. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OVER 20 LIVE DRAIN FLIES NOTED ON WALLS BY 3-COMPARTMENT SINK AREA AND ALSO IN DRY STORAGE AREA. INSTD TO ELIMINATE FLIES. SOME STANDING WATER NOTED IN SAME AREAS. INSTD TO KEEP CLEAN AND DRY TO ELIMINATE PEST HARBORAGE/BREEDING. SIDE DOOR NOT RODENT PROOF, APPROX 1/2 INCH GAP AT BOTTOM OF DOOR. INSTD TO RODENT PROOF DOOR AND HAVE TIGHT FITTING. CITATION ISSUED 7-38-020 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXTERIOR OF GREASE TRAP NOT MAINTAINED, RUSTED, WORN SURFACES. INSTD TO PAINT AND MAINTAIN SAME. IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER ON FLOOR BY 3-COMPARTMENT SINK AND GREASE TRAP. INSTD TO HAVE FLOOR CLEAN & DRY AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN REAR BY WALK-IN COOLER NOT CLEAN. CLEAN AND PAINT IF NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT 3-COMPARTMENT SINK FAUCET. REPAIR SAME.
  8. Canvass

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED EMPLOYEE USING LOW TEMP DISH MACHINE DURING INSPECTION.DISH MACHING NOT SANITIZING PROPER CONCENTRATION OF CHLORINE 100PPM, NOTED 0 PPM CHMICAL WHEN TESTED. OBSERVED SANITIZER TUBE BROKEN,IN POOR REPAIR. DISH MACHINE CRITICAL CITATION ISSUED
    • 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.OBSERVED SMALL STOVE NEXT TO COOKING EQUIPMENT NOT VENTED UNDER HOOD.IF STOVE CANNOT FIT UNDER VENTILATION HOOD IN BASEMENT, MUST REMOVE FROM PREMISE.ALSO WATER LEAKING FROM UNDER LAST COMP OF 3-COMP SINK LOCATED NEAR COOLER.MUST REPAIR.
  9. Canvass

    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.BOTTOM STORAGE SHELF OF TABLE FOR CLEAN DISHES RUSTY AND GREASE TRAP AT 3-COMP SINK IN BASEMENT. MUST REPAIR,REMOVE RUST.
    • 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 FAN IN LADIES/ WASH ROOM IN BASEMENT NOT WORKING. MUST REPAIR.

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