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LA CEMITA

3619 W NORTH AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

LA CEMITA has been inspected 10 times by Chicago Department of Public Health since February 11, 2010. The most recent inspection, on July 30, 2015, found no infractions.

1 of 10 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: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times across 2 separate inspections, most recently on September 17, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 March 5, 2013. 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 September 9, 2010. 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 19 times across 9 separate inspections, most recently on September 26, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 10 times across 7 separate inspections, most recently on September 26, 2014. 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.

10 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE EXTERIOR OF COOKING EQUIPMENT TO REMOVE DEBRIS. ALSO CLEAN FAN COVERS INSIDE COOLERS TO REMOVE DUST AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS NEED CLEANING AROUND THE COOKING AREA TO REMOVE DEBRIS(SMOKE DAMAGE). NOTED A HOLE IN THE WALL BEHIND THE FURNACE. MUST SEAL TO PREVENT PESTS ENTRY POINT.
  3. Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THE RUBBER GASKET ON THE MEAT COOLER DOORS ARE IN POOR REPAIR (BROKEN). MUST REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF THE 2 DOOR COOLERS TO REMOVE SPILLS. ALSO CLEAN THE FAN COVER TO REMOVE DUST AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED A FEW WATER STAINED/DAMAGED CEILING TILES. MUST REPLACE AND MAINTAIN. MUST CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NOTED THE SELF CLOSING DEVICE ON THE TOILET ROOM DOOR IN POOR REPAIR. MUST FIX AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED A LEAK AT THE BASE OF THE FAUCET AT THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
  4. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL/DATE ALL COOKED FOODS INSIDE THE COOLERS TO IDENTIFY PRODUCTS STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING REQUIRES A DETAIL CLEANING FAN COVERS INSIDE THE COOLERS,HOOD/FILTERS OVER THE COOKING EQUIPMENTS,SHELVINGS AND ATTACHED EQUIPMENTS BEHIND THE KITCHEN FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BENEATH THE HOT COOKING EQUIPMENTS ARE DIRTY,CLEAN FLOORS IN DETAIL.ALSO SEAL OPENINGS ON FLOOR ALONG THE WEST WALL OF THE REAR DRY STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB INSIDE THE 2 DOOR COOLER BEHIND FRONT SERVICE COUNTER MUST BE SHIELDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE VENTILATION INSIDE THE TOILET ROOM IS NOT WORKING MUST REPAIR OR REPLACE AND PROVIDE,MAINTAIN A BACKFLOW PREVENTION DEVICE FOR THE MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEANING EQUIPMENTS STORED AT REAR AREAS BY MOP SINK MUST BE PROPERLY STORED IN A DESIGNATED AREA.
  5. Canvass

    6 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. MUST REPAINT CHIPPING RAW WOOD SHELVES BY FRONT PREP AREA
    • 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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT
    • 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. MUST REPLACE STAINED CEILING TILE VARIOUS AREAS THROUGHOUT PREMISES
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA, NICE AND NEATLY
    • 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 PROVIDE 3 WORKING SINK STOPPERS FOR THREE COMPARTMENT SINK
    • 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 CLEAN AND BETTER ORGANIZE REAR AREA, REMOVE ALL CLUTTER
  6. Canvass Re-Inspection

    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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced,WOODEN SHELVING IN FOOD PREP MUST RESEAL USING A NON-TOXIC FINISH.
    • 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.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
  7. Canvass

    3 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.FOUND PREMISES OPEN/OPERATING DURING THIS INSPECTION, FOUND EMPLOYEES TOILET ROOM NOT MAINTAINED I.E. TOILET,WASHBOWL COMPLETELY DISCONNECTED, FOUND WORKER REMODELING SAID TOILET ROOM,NOT ACCESSIBLE AT THIS TIME.INSTRUCTED MANAGEMENT TO INSTALL SAID PLUMBING FIXTURES AND HAVE EMPLOYEE TOILET ROOM CONVENIENT,ACCESSIBLE AT ALL TIMES.
    • 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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced,WOODEN SHELVING IN FOOD PREP MUST RESEAL USING A NON-TOXIC FINISH.
    • 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.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
  8. Complaint Re-Inspection

    2 infractions

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO ORGANIZE CLUTTERS IN REAR OF KITCHEN
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED COOK IN KITCHEN HANDLING FOODS WITH NO HAIR RESTRAINT,INSTRUCTED TO HAVE HAIR RESTRAIN ON WHILE FOODS ARE HANDLED AT ALL TIMES.
  9. Suspected Food Poisoning

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS.FOUND 21pds. OF PORK STEAK ON COUNT IN KITCHEN AT POOR TEMP.OF 57.2F DURING INVESTIGATION.CITATION ISSUED 7-38-005(a) CRITICAL.INSTRUCTED OWNER TO DISCARD SAID FOOD SINCE IT WAS PREPARED ON 09-08-10,HE GOT RID OF THE FOOD AND DENATURED WITH SANITIZER.INSTRUCTED OWNER ALSO TO MAINTAIN COLD FOODS AT 40F OR BELOW AT ALL TIMES.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. NON COMPLIANCE FROM PREVIOUS MINOR VIOLATIONS OF 02-11-10 REPORT #134299,#s31 & 34 (31)OBSERVED CLEANED MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVESNOT STORED PROPERLY,INSTRUCTED TO INVERT AT ALL TIMES AT ALL LOCATIONS. (34)FLOORS AT SOUTH CORNER SIDE OF 3COMP.SINK WITH FOOD & DEBRIS NEEDS CLEANING.MUST REPAIR DAMAGED FLOOR TILES AT REAR OF DINING AND IN KITCHEN.CITATION ISSUED 7-42-090 SERIOUS INSTRUCTED TO COMPLY WITH ABOVE PREVIOUS OTHERS BY RE-INSPECTION NEXT WEEK.
    • 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. INSTRUCTED TO ORGANIZE CLUTTERS IN REAR OF KITCHEN
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. OBSERVED COOK IN KITCHEN HANDLING FOODS WITH NO HAIR RESTRAINT,INSTRUCTED TO HAVE HAIR RESTRAIN ON WHILE FOODS ARE HANDLED AT ALL TIMES.
  10. Suspected Food Poisoning

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. OBSERVED CLEANED MULTI-USE UTENSILS AND SINGLE ATRICLES ON SHELVES NOT STORED PROPERLY, INSTRUCTED TO INVERT AT ALL TIMES, AT ALL LOCATIONS.
    • 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. MUST REPAIR DAMAGED TOILET TISSUE HOLDER IN TOILET.
    • 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. FLOORS AT SOUTH CORNER SIDE OF 3COMP.SINK WITH FOOD AND DEBRIS NEEDS CLEANING. MUST REPAIR DEMAGED FLOOR TILES AT REAR OF DINING AND IN KITCHEN.

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