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LA PLACITA DE DURANGO

2423 W 51ST ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

LA PLACITA DE DURANGO has been inspected 15 times by Chicago Department of Public Health since January 4, 2012. The most recent inspection, on March 12, 2021, found no infractions.

5 of 15 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, Handwashing and staff hygiene and Protecting food from contamination.

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 6 times across 4 separate inspections, most recently on July 7, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 4 times across 4 separate inspections, most recently on January 27, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 February 11, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 February 11, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 13 times across 7 separate inspections, most recently on March 3, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED THE PROCEDURES FOR CLEANING UP VOMIT AND DIARRHEA BUT MISSING SOME NECESSARY ITEMS, AND A DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE WOMENS TOILET ROOM TRASH RECEPTACLE WITHOUT COVER, INSTRUCTED TO PROVIDE COVER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALLS WITH PLASTER PATCH, INSTRUCTED TO SEAL ALL PATCHED WALLS.
  3. Complaint

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Observed no employee health policy on site. Must provide written policy. Priority foundation violation.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Observed no vomit and diarrhea clean up procedure on site. Must provide written procedure and equipment for the clean up of vomit and diarrheal events.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • Observed TCS foods with incorrect date marking (prep date). Must label all prepped, TCS foods with discard date. Must correct and maintain same. Priority foundation violation.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • Observed consumer advisory information not listed on menu (consumer advisory statement posted on wall.) Must provide consumer advisory disclosure statement and reminder (*) identifying the items the disclosure pertains to (under cooked eggs). Priority foundation violation.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Observed no lights inside rear 2 door cooler. Must install adequate lighting to allow for proper cleaning. Must maintain same.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • No proof of food handler training on site. Must provide proof of food handler training for all food handling employees.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • No proof of allergen training on site. Must provide proof of allergen training for all Chicago food handling employees.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • Observed previous inspection report summary not posted in facility. Must post most recent inspection report summary in plain view of customers at all times. Posted new summary during inspection. Priority foundation violation 7-42-010(b).
  4. Complaint

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AT THE FRONT TWO PREP AREA HANDSINKS, AND NO PAPER TOWELS AT REAR PREP/DISH HANDSINK, INSTRUCTED TO KEEP FILLED AT ALL TIME. CRITICAL VIOLATION 7-38-030. CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOOD STORED IN GROCERY BAGS, CUT FRUIT, TACO/CHIPS SHELLS, AND TORTA BUNS, INSTRUCTED TO PROVIDE PROPER FOOD GRADE CONTAINERS, OR BAGGIES/ZIP LOC.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR THREE DOOR COOLER INTERIOR NOT CLEAN, INSTRUCTED TO CLEAN INTERIOR AND DOOR RUNNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CARDBOARD IN HOLE IN CEILING FRONT PREP AREA, INSTRUCTED TO SEAL OR PROVIDE PROPER VENT COVER.ALSO CLEAN LADIES REST ROOM CEILING VENT AND LIGHT SHIELD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE REAR HANDSINK IN THE REAR PREP/DISH AREA, HOT WATER HANDLE IN POOR REPAIR. INSTRUCTED TO USE THE OTHER TWO FRONT HANDSINKS TIL HANDLE IS REPAIRED.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass Re-Inspection

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER ACROSS FROM THE GRILL WITH AN AIR TEMPERATURE OF 46.3F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS AND WAS PREVIOUSLY TAGGED HELD FOR INSPECTION ON 6/27/16. THE HELD FOR INSPECTION TAG WAS REMOVED FROM THE COOLER. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 3 DOOR PREP COOLER ACROSS FROM THE GRILL. OBSERVED SOUR CREAM AT 55.3F, CHEESE AT 49.7F, EGGS AT 44.1F, CUT TOMATOES AT 48.7F, TRIPE AT 49.3F, COOKED CACTUS AT 50.5F, STEAK AT 48.4F, CHICKEN AT 52.2F, HOT DOGS AT 45F, SALSA AT 44F, COOKED MUSHROOMS AT 46.7F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 25# OF FOOD WORTH $187. CRITICAL VIOLATION 7-38-005A.
  7. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER ACROSS FROM THE GRILL WITH AN AIR TEMPERATURE OF 57F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEAT AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER ACROSS FROM THE GRILL. OBSERVED CHEESE AT 51.6F, SOUP AT 50.4F, SOUR CREAM AT 54.2F, STEAK AT 54.5F, CHICKEN AT 56.6F, HAM AT 49.2F, AND COOKED RICE AT 46.2F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF FOOD WORTH $156. CRITICAL VIOLATION 7-38-005A.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1522879 ON 2/11/15 NOT CORRECTED: 45 - FOOD HANDLER REQUIREMENTS NOT MET. NO RECORDS, LOGS IN PLACE. INSTD TO PROVIDE PROPER REQUIREMENTS FOR ALL FOOD HANDLERS SERIOUS VIOLATION 7-42-090.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR THE OPENING IN THE CEILING IN THE FRONT PREP AREA.
  8. Complaint Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKETS FOR 3-COMPARTMENT SINK STOPPERS IN POOR REPAIR. INSTD TO REPAIR SAME. OBSERVED LARGE PREP TABLE IMMEDIATELY NEXT TO 3-COMPARTMENT SINK. INSTD TO REMOVE LARGE PREP TABLE FROM SAME AREA OR HAVE A SUFFICIENT DISTANCE FROM A SMALLER TABLE AND SINK
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ALL LIGHTS/LIGHT BULBS IN PREP AREA NOT SHIELDED. INSTD TO PROPERLY SHIELD ALL LIGHTS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO RECORDS, LOGS IN PLACE. INSTD TO PROVIDE PROPER REQUIREMENTS FOR ALL FOOD HANDLERS
  9. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED LARGE CONTAINER OF COOKED BEANS (DATED YESTERDAY) AT IMPROPER TEMPERATURE OF 62.1F IN REACH IN COOLER. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 10LBS $50 VALUE. CITATION ISSUED 7-38-005A CRITICAL. DISCUSSED WITH MANAGER ON PROPER COOLING TECHNIQUES (SHALLOW PANS, 6 HOUR TOTAL COOLING, ETC).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HANDSINK HAS BEEN REMOVED FROM REAR PREP/DISHWASHING AREA. INSTD TO RE INSTALL SINK AT SAME LOCATION WHERE SINK HAS BEEN REMOVE AND PLUMBING CAPPED. INSTD TO UTILIZE FRONT HANDSINK UNTIL SINK RE INSTALLED. ALSO NOTED NO SOAP NOR SANITARY HAND DRYING DEVICE AT FRONT EXPOSED HANDSINK. INSTD TO PROVIDE SAME AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKETS FOR 3-COMPARTMENT SINK STOPPERS IN POOR REPAIR. INSTD TO REPAIR SAME. OBSERVED LARGE PREP TABLE IMMEDIATELY NEXT TO 3-COMPARTMENT SINK. INSTD TO REMOVE LARGE PREP TABLE FROM SAME AREA OR HAVE A SUFFICIENT DISTANCE FROM A SMALLER TABLE AND SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ALL LIGHTS/LIGHT BULBS IN PREP AREA NOT SHIELDED. INSTD TO PROPERLY SHIELD ALL LIGHTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP IMPROPERLY STORED. INSTD TO STORE PROPERLY.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO RECORDS, LOGS IN PLACE. INSTD TO PROVIDE PROPER REQUIREMENTS FOR ALL FOOD HANDLERS.
  10. Complaint

    0 infractions

  11. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD NEEDED AT HANDSINK IN REAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF ICE MACHINE UNCLEAN. CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHEILD NEEDED ABOVE FOOD PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEE ITEMS NEED TO BE STORED IN DESIGNATED AREA.
  12. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HANDSINK AT JUICE BAR AREA IS LEAKING AT PIPE BELOW SINK MUST REPAIR
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL REACH-IN COOLERS AND ALL CHEST COOLERS
  13. Consultation

    0 infractions

  14. Canvass

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND THE LARGE STANDING ICE MACHINE WITH RUST, BLACK SUBSTANCE AND LIME BUILDUP. SERIOUS CITATION 7-38-030. MANAGER AND EMPLOYEE REMOVED THE ICE AND CLEAN AND SANITIZE THE ICE MACHINE. CDI CORRECTED DURING INSPECTION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN THE VENTS IN BOTH TOILET ROOMS HAS DUST BUILDUP ON THEM.
  15. License

    0 infractions

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