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La Ciudad Mexican Cafe

4515 N SHERIDAN RD, CHICAGO, IL 60640 · Restaurant

Inspection summary

La Ciudad Mexican Cafe has been inspected 17 times by Chicago Department of Public Health since September 2, 2010. The most recent inspection, on October 18, 2019, found no infractions.

6 of 17 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 Handwashing and staff hygiene.

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 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 6 times across 4 separate inspections, most recently on June 12, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 December 14, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 June 12, 2018. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 June 12, 2018. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 23 times across 11 separate inspections, most recently on June 12, 2018. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

17 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED IMPROPER INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS:-PORK 45.9F, STEAK 48.0F, CHICKEN 48.2F, CHEESE 48.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 3 LBS OF PRODUCTS WORTH $100.OO THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED NO PAPER TOWELS AT THE FRONT AND REAR HAND WASH SINKS. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL THE HAND WASH SINKS. CRITICAL VIOLATION #7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED OVER 5 LIVE ROACHES ON WALLS AND FLOOR AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY ICE BUILD UP INSIDE THE UPRIGHT FREEZER AT THE REAR PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED NO LIGHTING INSIDE THE 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER INSIDE THE DRY STORAGE ROOM AND INSIDE THE WALK IN COOLER (USED FOR STORAGE). INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ITEMS TO PREVENT HIDING PLACES FOR PESTS.
  4. Canvass

    0 infractions

  5. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • CHEST FREEZER USED FOR PREP COOLER MAINTAIN TEMP OF 56.7F.POTENTIALLY HAZARDOUS FOOD ARE STORED AT SAID UNIT:COOKED CHICKEN,SHREEDED LETTUCE IN WATER,GUACAMOLE ETC.COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED PULLED CHICKEN AT TEMP OF 62.9F; SHREDDED LETTUCE IN WATER AT TEMP OF 62.7F; GUACAMOLE AT TEMP OF 50.5F; GREEN PURRED SAUCE AT TEMP OF 57.2F;COOKED GREEN PEPPERS 54.6F; CHORIZO AT TEMP OF 47.9F; TWO DIFFERENT KIND OF SAUCE AT TEMP OF 47.6F TO 49F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD WAS DISCARDED AND DENATURED BY THE EMPLOYEE.POUNDS 7#,VALUE 15. CRITICAL VIOLATION: 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED,HANDLED AND SERVED(CHICKEN,RICE BEANS ETC.)A LIST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED,HANDLED AND SERVED. SERIOUS VIOLATION:7-38-012(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN ,RUSTY UNCLEANABLE METAL FLOOR INSIDE THE WALK-IN COOLER MUST BE REPLACED/REPAIRED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.MUST REMOVE MAT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • TWO NON-COMMERCIAL DISH MACHINE ON SITE,INSTRUCTED TO REPLACE WITH A COMMERCIAL UNITS.TAGGED BOTH UNITS"HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO USE THREE COMPARTMENT SINK TO WASH,RINSE AND SANITIZE.
  6. Complaint Re-Inspection

    0 infractions

  7. Complaint

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTD FROM REPORT #1763441 DATED 4/22/16. #32- MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK IN THE PREP/COOK LINE AND MAINTAIN. #35- STAINED CEILING TILES THRU-OUT THE KITCHEN/PREP AREA. MUST REPLACE CEILING TILES AND MAINTAIN. #36-PROVIDE SOLID LIGHT SHIELD ON THE LIGHT BULBS IN THE PREP/KITCHEN AREA. #38-LEAK ON THE FAUCET CONNECTOR ARM OF THE 3 COMPARTMENT SINK FAUCET. MUST REPAIR TO STOP THE LEAK AND MAINTAIN. #41-: CLUTTER INSIDE THE WALK IN FREEZER BEING USED AS STORAGE AREA(THAT IS BROKEN/NOT WORKING SINCE THE OWNER GOT THE RESTAURANT) AND THE SMALL STORAGE ROOM . MUST CLEAN, ELEVATE ALL ITEMS AND DISCARD UNNECESSARY ITEMS/ARTICLES TO PREVENT RODENT/INSECTS HARBORAGE. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOOD CONTAINERS INSIDE THE WALK IN COOLER WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS MUST HAVE A LABEL(NAME OF THE PRODUCT) AND DATE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS,POTS,PANS,FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST ACCUMULATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE ALL DRY BULK FOOD CONTAINERS AND MAINTAIN.
  8. Complaint

    0 infractions

  9. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK IN THE PREP/COOK LINE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES THRU-OUT THE KITCHEN/PREP AREA. MUST REPLACE CEILING TILES AND MAINTAIN. FILTER WITH GREASE BUILD-UP. MUST CLEAN/REMOVE GREASE AND MAINTAIN. WALLS BEHIND THE 3 COMPARTMENT DRAIN BOARD DAMAGED. MUST REPAIR AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE SOLID LIGHT SHIELD ON THE LIGHT BULBS IN THE PREP/KITCHEN AREA .
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON THE FAUCET CONNECTOR ARM OF THE 3 COMPT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER INSIDE THE WALK IN FREEZER BEING USED AS STORAGE AREA(THAT IS BROKEN/NOT WORKING SINCE THE OWNER GOT THE RESTAURANT) AND THE SMALL STORAGE ROOM . MUST CLEAN, ELEVATE ALL ITEMS AND DISCARD UNNECESSARY ITEMS/ARTICLES TO PREVENT RODENT/INSECTS HARBORAGE.
  10. Canvass

    0 infractions

  11. Complaint

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND THE STAINLESS STEEL WALL COVER IN THE FRONT KITCHEN AREA SEALED WITH "GREAT STUFF" FOAM ALONG THE EDGES, BETWEEN THE WALL AND FLOOR, AND GAPS. THE FOAM HAS EXPANDED AND IS NOT SMOOTH. INSTRUCTED TO REMOVE THE FOAM AND PROVIDE A RUBBER SEALANT OR CAULK THAT CAN BE SANDED DOWN TO BE FLAT, SMOOTH, AND EASILY CLEANABLE.
  12. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROST BUILDUP IN THE UPRIGHT FREEZER IN THE REAR PREP. INSTRUCTED TO DEFROST FREEZER AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE STAINED, DEEP GROOVED CUTTING BOARDS ATTACHED TO BOTH COLD-HOLDING UNITS IN THE FRONT PREP AREA. MUST DETAIL CLEAN THE BACK OF THE COOKING EQUIPMENT AND SERVICE HOOD VENTS TO REMOVE GREASE BUILDUP AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FAN VENT COVERS IN THE WALK-IN COOLER TO REMOVE DUST BUILDUP AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER DAMAGED CEILING TILES NEAR THE REAR EXIT DOOR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SLOW DRAINING HANDSINK IN REAR PREP. INSTRUCTED TO REPAIR SINK TO ALLOW PROPER DRAINAGE AND MAINTAIN.
  13. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP ON PORTABLE FAN,STORED ON TOP THE WINDOW IN FRONT PREP AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DUST BUILD-UP INSIDE THE KIGHT SHIELD AT REAR PREP AREA.
  14. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS NOT LABELED AND DATED INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO LABEL AND DATE ALL FOODS NOT IN ORGINAL CONTAINER (FIRST IN FIRST OUT).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTILATION HOOD WITH GREASE BUILD UP. MUST CLEAN AND MAINTAIN VENTILATION HOOD.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GAP/SMALL HOLES IN WALL BEHIND 3-COMPARTMENT SINK GREASE TRAP. INSTRUCTED MANAGER TO REPAIR WALL/SEAL ALL HOLES GAP IN WALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNUSED WALK IN COOLER CLUTTERED WITH EQUIPMENT (CHAIRS, TABLES, ETC.). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
  15. Canvass

    3 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 DARK PITS ON SURFACE OF PREP AREA CUTTING BOARD (ACROSS FROM COOKLINE). MUST REPLACE DAMAGED CUTTING BOARD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CEILING LIGHT COVER MISSING ABOVE 3-COMPARTMENT SINK. MUST PROVIDE LIGHT COVER FOR CEILING LIGHTS.
    • 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. MOP SINK PIPE LEAKING AND 3-COMPARTMENT SINK LEFT SIDE COMPARTMENT STOPPER BROKEN. MUST REPAIR AND MAINTAIN SINKS.
  16. Tag Removal

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REMOVE UNNECESSARY ITEMS STORED FROM ABOVE WALK-IN COOLER RE ORGANIZE AREA
  17. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER FRONT PREP AREA AT IMPROPER TEMPERATURE 49.7F TO 50.9F.THEIR OWN THERMOMETER SHOWED TEMP OF 48F.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.FAX A LETTER WHEN UNIT IS FIXED AND MAINTAIN TEMP OF 40F AND BELOW(FAX #312 746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO63959-16
    • 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. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM INSIDE ABOVE COOLER: RAW MEAT AT TEMP OF 53F; CHORIZO AT TEMP OF 53,6F.HALF AND HALF AT TEMP OF 50F; COOKED BEEF AT TEMP OF 49.8F; COOKED CHICKEN AT 50F TEMP OF 49F.SOUR CREAM AT TEMP OF 49.7F; GUACAMOLE AT TEMP OF 49.8F,DICED TOMATOES AT TEMP OF 49F.NO PROOF OF TIME AND TEMPERATURE LOG.FOOD DISCARDED AND DENATURED, POUNDS 35,VALUE 60. CRITICAL VIOLATION:7-38-005(A) HOOOO63959-16
    • 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. REMOVE UNNECESSARY ITEMS STORED FROM ABOVE WALK-IN COOLER RE ORGANIZE AREA

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