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La Parrilla Colombian Steakhouse, LLC

6427 W Irving Park RD, CHICAGO, IL 60634 · Restaurant

Inspection summary

La Parrilla Colombian Steakhouse, LLC has been inspected 19 times by Chicago Department of Public Health since March 4, 2011. The most recent inspection, on September 8, 2020, found no infractions.

7 of 19 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, Cleaning and sanitizing and Food source, labelling and allergens.

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 2 times across 2 separate inspections, most recently on March 28, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times across 2 separate inspections, most recently on November 18, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 March 18, 2014. 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 March 1, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 May 3, 2012. 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.

19 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENTTO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY/KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE ACLEAN-UP POLICY/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED NO GREASE TRAP UNDER THREE COMPARTMENT SINK.INSTRUCTED MANAGEMENT TO INSTALL A GREASE TRAP. CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS WITH DIRT ON FLOOR AT REAR DRY STORAGE AREA.INSTRUCTED MANAGEMENT TO CLEAN FLOORS AT REAR DRY STORAGE AREA. CORE VIOLATION
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMENT TO BECOME ALLERGEN CERTIFIED. CORE VIOLATION
  3. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF TWO DOOR FREEZER ICED AT THE CONDENSER UNIT .INSTRUCTED MANAGEMENT TO THAW,CLEAN,SANITIZE AND MAINTAIN FREEZER. OBSERVED DEEP FAT FRYER CABINET TO BE GREASY.INSTRUCTED MANAGEMENT TO CLEAN THE DEEP FAT FRYER CABINET.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS GREASY BEHIND HOT LINE EQUIPMENT.INSTRUCTED MANAGEMENT TO CLEAN FLOORS BEHIND HOT LINE EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT AT REAR FOOD PREP AREA BURNT OUT WITH LIGHT SHIELD READY TO FALL OUT OF FRAME FOR SHIELD.INSTRUCTED MANAGEMENT TO REPLACE LIGHTS AND TO PROPERLY AFFIX LIGHT SHIELD.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AT REAR NEXT TO THE FREEZER INSTRUCTED MANAGEMENT TO REMOVE OR REORGANIZE CLUTTER TO PREVENT A PEST HARBORAGE.
  4. Complaint

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS (COOKED BEEF) STORED AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE UNDER PREP TABLE WITH AN INTERNAL TEMPERATURE OF 107.9F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 20.00, TOTAL WEIGHT OF 5 LBS. CRITICAL VIOLATION 7-38-005 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE 2 DOOR REACH-IN FREEZER IN REAR PREP/COOKING AREA.
    • 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 IN BAR AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH BLACK STAIN BEHIND DISH MACHINE IN REAR PREP/COOKING AREA.
  5. Short Form Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found excessive grease build up on floors under fryer, next to rear wall of kitchen. Must remove, clean and sanitize. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed strong odor (sewage or waste) coming from restroom floor drains. Instructed to eliminate odor. Observed 3 compartment sink in kitchen area without grease trap. Instructed must install grease trap or provide proof of location of existing grease trap. Must maintain all.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITY IN POOR REPAIR, WHEN WATER IS DRAINED FROM THREE COMPARTMENT SINK, WASTE WATER OVER FLOWING ON TO FLOOR, NOT GOING INTO SEWER LINE, NOT PROPERLY BEING MAINTAINED, INSTRUCTED TO REPAIR, SERIOUS VIOLATION: 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR ALONG THE WALLS AND IN ALL CORNERS IN BAR AREA AND INSIDE BOILER ROOM.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    2 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITY IN POOR REPAIR, WHEN WATER IS DRAINED FROM THREE COMPARTMENT SINK, WASTE WATER OVER FLOWING ON TO FLOOR, NOT GOING INTO SEWER LINE, NOT PROPERLY BEING MAINTAINED, INSTRUCTED TO REPAIR, SERIOUS CITATION: 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, DATED 04/21/2015, INSPECTION REPORT # 1533144, FOR VIOLATIONS LISTED BELOW: 34 INSTRUCTED TO CLEAN AND MAINTAIN FLOOR ALONG THE WALLS AND IN ALL CORNERS IN BAR AREA AND INSIDE BOILER ROOM. 35 INSTRUCTED TO CLEAN AND MAINTAIN CEILING AND LIGHT SHIELDS WITH DUST BUILD-UP AND WATER STAINED ABOVE REAR PREP AREA.--------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER INSIDE WALK-IN COOLER, 38 INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK, 45 NO EMPLOYEE FOOD HANDLER CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE, SERIOUS CITATION: 7-42-090
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE 2 DOOR REACH-IN FREEZER IN REAR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR ALONG THE WALLS AND IN ALL CORNERS IN BAR AREA AND INSIDE BOILER ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN CEILING AND LIGHT SHIELDS WITH DUST BUILD-UP AND WATER STAINED ABOVE REAR PREP AREA.--------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER INSIDE WALK-IN COOLER, MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST BUILD-UP INSIDE MEN AND WOMEN'S WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  11. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), reach in cooler shelving/racks not clean, need cleaning(detailed). Non food contact surfaces of ice machine not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, dish machine area not clean, need detailed cleaning(corners), floors in rear kitchen area, storage room not clean, needs detailed cleaning(corners). Floors in bar area under heavy equipment not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had peeling paint in kitchen prep area by cooking equipment, shall be repaired/sealed. Walls that had peeling paint in women's bathroom, shall be repaired/sealed. Walls in kitchen prep area by dish machine area, 3 compartment sink area not clean, need detailed cleaning.
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Eco lab model:ES-2000 low temperature chemical dishmachine not dispensing chlorine sanitizer while dishes were being washed during this inspection "0" ppm found after several attempts.The unit is tagged held for inspection at this time.Must not use until the CDPH is notified via fax or e-mail to request a tag removal once is repaired. Must use the 3 compartment sink for washing-rinsing-sanitizing all multi-use kitchen utensils. Fax # is 312-746-8040 or by-e-mail:. [email protected]. Critical violation 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Bulk food containers at rear shelving near the walk-in-cooler must be labeled to identify foods stored.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean single service utensils must be stored with handles up.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation covers above the customers dining areas are heavily dusty.Instructed to remove,maintain on frequent basis.
  14. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Consumer advisory regarding consumption of undercooked animal foods not posted. Provided copy to post visible to customers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of prep table lower shelving not clean, need detailed cleaning(crevices). Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), kitchen storage shelving, storage racks, not clean, need detailed cleaning(crevices). Cabinet shelving, drawers in bar are not clean, need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in rear storage areas under shelving, under ice machine(bar area) no clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tiles in kitchen prep area not clean, need detiled cleaning, wall that had exposed raw wood above 3 compartment sink, shall be repaired/sealed. wall by dish machine not clean, needs cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep area not clean, need detailed cleaning, damaged/missing light shield outside walk in cooler shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy not clean, needs cleaning, exhaust vents(ventilation) in walk in cooler, kitchen prep area not clean, need detailed cleaning. Exhaust vents(ventilation) in bathrooms, dining area not clean, need detailed cleaning.
  15. Canvass Re-Inspection

    0 infractions

  16. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO WRITTEN PEST CONTROL LOGBOOK, NO RECEIPT AVAILABLE,SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED PEST CONTROL LOGBOOK MUST BE AVAILABLE AT ALL TIMES
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION REPORT SUMMARY DISPLAYED /POSTED ON THE PREMISES,NOT VISIBLE TO CUSTOMERS,SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED SUMMARY OF INSPECTION REPORT MUST BE POSTED VISIBLE TO ALL CUSTOMERS AT ALL TIMES
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 1 DRAIN STOPPER MISSING IN 3 COMPARTMENT SINK INSTRUCTED TO PROVIDE; NO PAPER TOWEL HOLDER IN HAND SINK IN BAR AREA MUST INSTALL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF PREP COOLER UNCLEAN,TOP AREA OF DISH MACHINE UNCLEAN INSTRUCTEDTO CLEAN AND MAINTAIN
  17. License Re-Inspection

    0 infractions

  18. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Exposed handsink installed next to drainboard. Instructed to install splashguard between both sinks.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor tile not sealed in areas of utility closet. Instructed to seal gaps in floor.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Wall and ceiling not maintained in areas. Instructed to seal openings and paint walls and ceiling in utility closet.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ice machine not properly connected. Instructed to install and have visible backflow preventer on ice macine water supply.
  19. License

    0 infractions

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