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LA COCINA DE DONA CHUY INC.

2404 S WOLCOTT AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

LA COCINA DE DONA CHUY INC. has been inspected 8 times by Chicago Department of Public Health since January 16, 2014. The most recent inspection, on July 25, 2017, found no infractions.

4 of 8 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 Pests.

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.

  • 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 on July 19, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 July 19, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 8, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 4 times across 3 separate inspections, most recently on July 27, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 once on July 19, 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST OVER THE PREP TABLE IN THE FOOD PREP AREA AND IN THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
  3. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED THE PREP COOLER AIR TEMPERATURE AT 65.1F DURING INSPECTION. PREP COOLER CONTAINED VARIOUS POTENTIALLY HAZARDOUS FOOD ITEMS (CHICKEN, BEEF, PORK). INSTRUCTED TO REPAIR SO THAT THE PREP COOLER IS AT 40F OR BELOW AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED A LARGE NUMBER OF POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; CHEESE 56.7F-57.2F, BEEF 52.1-83.4F, CHICKEN 58.5F, EGGS 53.F5-57.8F, CHOPPED GREENS 54F-63.4F, PORK 60.4F-62F, SLICED TOMATOES 53F-57.5F, TUNA 52.3F, WHIPPING CREAM 58F, MAYO 59F. ALL SAID PRODUCTS WEIGHING 135LBS VALUED AT $460. INSTRUCTED TO DISCARD AND DENATURE ALL SAID ITEMS, MANAGER DISCARDED ALL SAID ITEMS DURING INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED DRY STORAGE B INS AND POTENTIALLY HAZARDOUS FOODS (HELD FOR OVER 24 HOURS, INSIDE OF THE PREP COOLER AND IN THE DRY STORAGE AREA, NOT LABELED WITH PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL DRY STORAGE AND POTENTIALLY HAZARDOUS FOODS (HELD FOR OVER 24 HOURS) WITH PRODUCT NAME AND DATE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS WITH MINOR FOOD DEBRIS THRU OUT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST OVER THE PREP TABLE IN THE FOOD PREP AREA AND IN THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEADS BEING STORED IN THE MOP BUCKET. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.
  4. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN STORAGE AREA(SUGAR, SALT, ETC)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL ITEMS FROM UTILITY SINK. UTILITY SINK MUST BE ACCESSIBLE FOR PROPER WASTE WATER DISPOSAL.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES,
  5. License Re-Inspection

    0 infractions

  6. License

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HANDSINK IN KITCHEN PREP COOK LINE FOR HANDWASHING. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • WASTE MANAGEMENT GARBAGE DUMSTER NOT MAINTAINED I.E.CONTAINER NOT COVERED; NO LIDS.MUST PROVIDE AND MAINTAIN.
  7. License

    0 infractions

  8. License

    0 infractions

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