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LA CONCHA

3858 S CALIFORNIA AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

LA CONCHA has been inspected 7 times by Chicago Department of Public Health since September 23, 2011. The most recent inspection, on April 19, 2016, found no infractions.

2 of 7 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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 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 October 4, 2012. 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 September 23, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 23, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 16 times across 5 separate inspections, most recently on October 30, 2015. 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 4 separate inspections, most recently on August 19, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (EGGS, MILK), NOR VALID CERTIFICATE POSTED. INSTD TO PROVIDE AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING DOOR AND HINGE ON DISPLAY CASE. INSTD TO REPAIR SAME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE PROPER RECORDS, LOGS.
  3. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CURRENT CITY OF CHICAGO CERTIFIED MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED INCLUDING MILK AND EGGS. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD SHELVING USED IN FRONT AND REAR OF KITCHEN AND SERVICE AREA. SEAL OR PAINT ALL RAW WOOD SO THAT IS IS NON POROUS, SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DRIED, CAKED ON FOOD ACCUMULATION ON UNDERSIDE OF LARGE MIXERS. CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS IN REAR OF KITCHEN UNCLEAN WITH HEAVY FOOD SPLATTER. CLEAN AND MAINTAIN WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FAN COVERS AND CEILINGS WITH DUST ACCUMULATION. CLEAN ALL CEILING VENTS AND CEILINGS SO THAT THERE IS NO DUST. MAINTAIN IN A CLEAN AND SANITARY CONDITION.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO SHEILDS ON LIGHTS IN FRONT SERVICE/PREP AREA. ALL LIGHTS IN FOOD PREP/SERVICE AREA MUST BE SHEILDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED MOP SINK IN DISREPAIR WITH NO HOT OR COLD RUNNING WATER. REPAIR AND MAINTAIN MOP SINK WITH HOT AND COLD RUNNING WATER AT ALL TIMES.
  4. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN REAR PREP AREA NOT CLEAN AND WITH WORN PAINT. INSTD TO CLEAN AND PAINT SAME. LIGHTSHEILDS THRU-OUT NOT CLEAN. CLEAN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELDS AND ENDCAPS MISSING IN REAR PREP AREA. REPLACE SAME
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • INST TO PROVIDE PROPER BARRIER INBETWEEN FRONT PREP AREA AND DISPLAY FLOOR TO PREVENT UNAUTHORIZED PERSONNEL IN PREP AREA.
  5. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL THE BULK FOOD CONTAINER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOOD EQUIPMENT, PREP TABLES,TRAVEL CARTS,SHELVES,OVEN,DRY FOOD CONTAINERS NOT CLEAN, INSTRUCTED TO CLEAN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS THROUGHOUT ALONG THE WALLS AND IN THE CORNERS HAS DUST AND FLOUR BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALLS IN THE FOOD PREP AREA HAS FOOD DEBRIS ON THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN ALL THE VENTS THROUGHOUT HAS DUST BUILDUP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER UNDER THE SERVICE COUNTER AND IN THE REAR AREA. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    9 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER UNDER CITY PRESSURE ON SITE. MUST PROVIDE MINIMUM OF 110F AT 3-COMPARTMENT SINK. CITATION ISSUED 7-38-030 CRITICAL. PLUMBER ARRIVED ON SITE TO REPAIR SAME. HOT RUNNING WATER PROVIDED BY END OF INSPECTION
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP AT EXPOSED HANDSINK AND ALSO NOT ACCESSIBLE, GARBAGE CAN AND OTHER ITEMS IN FRONT OF SINK. INSTD TO PROVIDE SOAP AND HAVE ACCESSIBLE AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • GREASE TRAP IN POOR REPAIR, NOT MAINTAINED, RUST ACCUMULATION AND LEAKING. INSTD TO REPAIR/REPLACE SAME. CITATION ISSUED 7-38-030 SERIOUS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN EQUIPMENT IMPROPERLY STORED ON FLOOR. INSTD TO ELEVATE SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP TABLE IMPROPERLY DESIGNED, LOCATED ADJACENT TO CUSTOMER SELF-SERVE UNITS. INSTD TO HAVE IN PROPER DESIGNATED PREP AREA. RAW WOOD STORAGE SHELVES ON SITE. INSTD TO PAINT SAME WITH NON-TOXIC PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EQUIPMENT THRU-OUT NOT CLEAN, INCLUDING PREP TABLES, LEGS, WHEELS OF ALL EQUIPMENT, OVEN, DRY STORAGE BINS AND ROLLING CARTS, STORAGE SHELVES, AND INTERIOR BOTTOM OF COOLER. INSTD TO CLEAN SAME AND MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STOCK ON FLOOR. ELEVATE SAME. FLOOR ALONG WALLBASE AND UNDER AND BEHIND HEAVY EQUIPMENT NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILING THRU-OUT PREP AREA NOT CLEAN. CLEAN AND MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • UTILITY SINK NOT ACCESSIBLE OR MAINTAINED. INSTD TO HAVE ACCESSIBLE AND PROPERLY MAINTAINED. ONE BURNER STOVE ON SITE. INSTD TO REMOVE SAME OR PROVIDE ADEQUATE VENTILATION. REPLACE MISSING ATTACHED DRAINBOARD FROM 3-COMPARTMENT SINK.

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