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LA MARGUARITA AUTHENTIC MEXICAN FOOD

4368 N MILWAUKEE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

LA MARGUARITA AUTHENTIC MEXICAN FOOD has been inspected 7 times by Chicago Department of Public Health since August 15, 2014. The most recent inspection, on May 25, 2016, found no infractions.

3 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, Pests and Food source, labelling and allergens.

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 3 times across 2 separate inspections, most recently on April 17, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 April 17, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 April 17, 2015. 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 April 17, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 14 times across 4 separate inspections, most recently on April 24, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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. Complaint Re-Inspection

    5 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN HALLWAY AT FRONT MENS WASHROOM. MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHTING IN THE REAR MENS WASHROOM. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN HOT WATER NOZZLE ON BANQUET BAR THREE COMPARTMENT SINK. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK FROM SOUTH WALL IN THE BASEMENT WOMANS WASHROOM. MUST LOCATE SOURCE OF LEAK AND REPAIR. BASEMENT MENS WASHROOM TOILETS BROKEN. INSTRUCTED TO USE THE 1ST FLOOR MENS WASHROOMS AND REPAIR BROKEN TOILET.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. MUST HAVE PROOF OF ALL TRAINING FOR ALL FOOD HANDLERS.
  3. Complaint

    13 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATLY 2LBS RICE AT 72.1F AND 2 LBS BEANS AT 87.5F HELD IN HOT HOLDING UNIT. INSTRUCTED TO REHEAT ALL PREPARED FOODS TO 165F THEN TO HOLD HOT AT 140F. ALL FOOD DISCARDED. OWNER STATES ESTIMATED VALUE TO BE $40.00. CRITICAL VIOLATION 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DISH MACHINE NOT PROPERLY OPERATING AND RUNNING A CYCLE. NOT DISPENSING SANITIZER WHILE MACHINE WAS IMPROPERLY OPERATING AND DISHES OBSERVED INSIDE ATTEMPTING TO WASH. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL OPERATING PROPERLY, CDPH CONTACTED FOR TAG REMOVAL. INSTRUCTED TO USE THE THREE COMPARTMENT SINK LOCATED IN THE BASEMENT PREP AREA. CRITICAL VIOLATION 7-38-030.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED PILES OF BAGS OF EMPTY FOOD CONTAINERS AND EMPTY SODA CANS ON REAR OUTDOOR PATIO. INSTRUCTED TO PROPERLY DISPOSE OF ALL GARBAGE AND REMOVE PILED BAGS. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE OR POSTED ON THE PREMISES. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 12-3-14. #32- INSTRUCTED TO PROVIDE TIGHT FITTING COVER/LID FOR ICE BINS BEHIND FRONT AND REAR BAR.#33- INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ICE BINS, 3 COMPARTMENT BAR SINK, EXPOSED HAND SINK, COUNTER SHELVES, STORAGE SHELVES IN FRONT AND IN REAR BAR.#34- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP, FRONT AND REAR BAR AND IN BASEMENT STORAGE AND PREP AREA.#38-INSTRUCTED TO REPAIR LOW HOT AND COLD WATER PRESSURE AT 3 COMPARTMENT BAR SINK IN REAR BAR.#40- INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS. SERIOUS VIOLATION 4-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PRE-PACKAGED PREPARED FOODS IN THE WALK-IN COOLER SOLD TO STORES MUST BE LABELED WITH BUSINESS NAME AND ADDRESS WITH LIST OF INGREDIENTS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELVING THROUGHOUT BOTH PREP AREAS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR/EXTERIOR OF ALL COOLERS DIRTY MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN HALLWAY AT FRONT MENS WASHROOM. MUST REPLACE.HOLE IN WALL OF STAIR WELL TO BASEMENT PREP. MUST SEAL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHTING IN THE REAR MENS WASHROOM. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN HOT WATER NOZZLE ON BANQUET BAR THREE COMPARTMENT SINK. LEAK UNDER THE BANQUET BAR EXPOSED HAND SINK. MUST REPAIR ALL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAT HAIR RESTRAINT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. MUST HAVE PROOF OF ALL TRAINING FOR ALL FOOD HANDLERS.
  4. Complaint

    0 infractions

  5. Complaint

    0 infractions

  6. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (IE BEEF, CHICKEN, COOKED RICE, BURRITO, TACO ETC.) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON PREMISE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. SERIOUS VIOLATION ISSUED 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE TIGHT FITTING COVER/LID FOR ICE BINS BEHIND FRONT AND REAR BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ICE BINS, 3 COMPARTMENT BAR SINK, EXPOSED HAND SINK, COUNTER SHELVES, STORAGE SHELVES IN FRONT AND IN REAR BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP, FRONT AND REAR BAR AND IN BASEMENT STORAGE AND PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LOW HOT AND COLD WATER PRESSURE AT 3 COMPARTMENT BAR SINK IN REAR BAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE FRONT AND REAR BAR AND IN BASEMENT STORAGE AREA TO PREVENT PEST HARBORAGE.
  7. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards that had deep cuts, shall be repaired/replaced. Bsmt storage shelving that had exposed raw wood, shall be repaired/sealed, reach in cooler shelving/racks that had peeling paint/rust shall be repaired/replaced. Bar counter had exposed raw wood, shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler sheving, cooler shelving not clean, need detailed cleaning(crevices), bsmt storage shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in bsmt storage areas under shelving, and by furnace area not clean, need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had peeling paint by 2 compartment sink in prep area shall be repaired/sealed.

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