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LA GUERA RESTAURANT INC.

4011 W ARMITAGE AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

LA GUERA RESTAURANT INC. has been inspected 7 times by Chicago Department of Public Health since October 24, 2013. The most recent inspection, on July 23, 2014, found no infractions.

4 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 temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 5 times across 3 separate inspections, most recently on May 14, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on December 23, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 May 14, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 May 14, 2014. 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 December 5, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER AT 90.2F WITH(RED & GREEN SALSA,SLICED TOMATOES STORED ON TOPSIDE OF COOLER.A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 40F OR BELOW.ONCE REPAIRED FAX LETTER TO (312)746-8040 WHEN READY.(CRITICAL 7-38-005A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS AT STEAM TABLE & 2-DOOR PREP COOLER,COUNTER TOPS SUCH AS COOKED STEAK 68.6F,ITALIAN BEEF 131.1F,ITALIAN SAUSAGE 129.4F,HOT DOGS 123.2F,POLISH SAUSAGE 121.2F,CORN ON COB 129.8F,BEANS 117.3,SLICED TOMATO 73.5F,RED SALSA 66.2F,GREEN SALSA 55.7F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED BY OWNER.MUST HAVE COLD HOLDING AT 40F OR BELOW & HOT FOODS AT 140F & ABOVE.APPX.15LBS. $30.(CRITICAL 7-38-005A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED HAND WASHING FACILITIES WITHOUT SOAP & TOWELS ACCESSIBLE FOR STAFF AT THIS TIME OF INSPECTION AT HAND SINK IN PREP AREAS & TOILET ROOMS WHILE FOOD IS BEING HANDLED.FRONT PREP HAND SINK NO SOAP & TOWELS,REAR PREP AREA HAND SINK NO TOWELS,TOILET ROOM NO SOAP & TOWELS.MUST PROVIDE AT ALL TIMES.HAD MANAGER TO PUT SOAP & TOWELS AT SINKS AT THIS TIME.(CRITICAL 7-38-030)
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED NO SUMMARY REPORT DISPLAYED AND VISIBLE FOR ALL CUSTOMERS TO VIEW.WILL PROVIDE & POST A NEW SUMMARY REPORT ON SITE FOR ALL CUSTOMERS TO VIEW AT THIS TIME OF INSPECTION.(SERIOUS 7-42-010B).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL & DATE COOKED FOODS IN COOLERS & FREEZERS.MUST LABEL REPACKAGED FOOD ITEMS ON DISPLAY FOR SALE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS ABOVE 3- COMP SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE FOIL FROM SHELF UNDER GRILL TABLE.MUST REPAIR OR REPLACE MISSING HANDLE ON LID AT STEAM TABLE.MUST REMOVE CARD BOARD BOXES USED FOR GARBAGE AND PROVIDE GARBAGE CANS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER,GRILL TABLE,LOWER SHELF AT STEAM TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE LOOSE FLOOR TRIM IN FRONT OF 3- COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED CEILING TILES IN REAR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN DEAD INSECTS FROM LIGHT SHIELDS & REPLACE BURNTOUT LIGHT BULB IN DINING AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPLACE MISSING SELF CLOSING DEVICE ON TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A DIPPING WELL FOR BULK ICE CREAM AND DON'T STORE ICE CREAM SCOOPS IN ICE CREAM CONTAINERS.MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMP SINK.
  3. License Re-Inspection

    0 infractions

  4. License Re-Inspection

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Rear first cooler/freezer not maintaining temperature. Instructed to have cooler at 40 F or below and freezer 0 F or below.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE A BARRIER AT FRONT COUNTER AREA TO PREVENT CUSTOMERS FROM ENTERING FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THREE COMPARTMENT SINK, MUST REPAIR LEAKING FAUCET.
  5. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ALL COOLERS AND REFRIGERATION MUST BE UP AND OPERATING AT TIME OF INSPECTION, ADDITIONAL COOLERS NEEDED,
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE A BARRIER AT FRONT COUNTER AREA TO PREVENT CUSTOMERS FROM ENTERING FOOD PREP AREA,
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST RODENT PROOF FRONT DOOR, APPROX., 1/4 GAP AT BOTTOM OF DOOR,
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • MUST PROVIDE ACTUAL FOOD SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION, NO XEROX COPIES ACCEPTED, OR PROVIDE PROOF OF ENROLLMENT,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RESEAL ALL FLOOR SURFACES, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK, AND REPAIR LEAKING FAUCET AT SAME SINK,
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND BETTER ORGANIZE ALL CLOSET AREAS, REMOVE UNUSED EQUIPMENT, AND PROVIDE KEY FOR BASEMENT AREA,
  6. License

    0 infractions

  7. License

    0 infractions

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