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LA PLENA RESTAURANT

2617 W DIVISION ST, CHICAGO, IL 60622 · Restaurant

Inspection summary

LA PLENA RESTAURANT has been inspected 15 times by Chicago Department of Public Health since January 22, 2010. The most recent inspection, on March 9, 2022, found no infractions.

1 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 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 4 times across 3 separate inspections, most recently on April 21, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 2 separate inspections, most recently on April 18, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 April 18, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on April 7, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 12 times across 10 separate inspections, most recently on July 27, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES, MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNS NEAR TO HAND WASHING SINKS IN FRONT BAR AREA AND REAR FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATE MARKING ON TCS FOODS INSIDE COOLERS. INSTRUCTED TO LABEL FOOD ITEMS AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • ADDITIONAL WATER PRESSURE NEEDED AT THE 3-COMPARTMENT SINK IN FRONT BAR AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DUST ACCUMULATED ON LIGHT SHIELDS COVER ABOVE PREP TABLES. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURN OUT LIGHT IN FRONT KITCHEN FOOD PREPARATION AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED ABOVE THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
  3. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LOW WATER PRESSURE AT THE 3-COMPARTMENT SINK BEHIND THE BAR. MUST INCREASE THE HOT AND COLD WATER PRESSURE AT THE 3-COMPARTMENT SINK BEHIND THE BAR AND MAINTAIN.
  4. Canvass Re-Inspection

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • No stem thermometer provided on premises. Instructed to provide it to be able to check food temperature
  5. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Two door reach-in cooler maintains temp of 48F to 50F,at present time no potentially hazardous food stored in it, however unit is used during serving time. Tagged unit "Held for inspection " do not use. cooler must maintain air temp of 40F and below. Critical violation:7-38-005(a)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • We(manager, owner and myself), observed interior of ice machine water reservoir with excess black slime substance,also side panel of the unit. Ice is used for human consumption. instructed to clean and sanitize unit . Serious violation: 7-38-005(a)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • Previous minor violations not corrected from 10-1-15,report #1454220 #32-NEW CUTTING BOARDS NEEDED. WORN DISCOLORED. MUST REPLACE AND MAINTAIN. Serious violation 7-42-090. #45-NO ONE ON SITE WITH FOOD HANDLER CERTIFICATE. LEFT INFORMATION WITH MANAGER TO OBTAIN CERTIFICATES FOR ALL FOOD HANDLERS. CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Yellowish slime build up at three compartment sink drain behind the bar area in dining area. Instructed to clean and maintain
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Debris on floor beside the metal shelf by the exposed hand sink in the kitchen, instructed to clean and maintain puddle of water in the middle of the basement floor instructed to keep area dry. Chest freezer and coolers are stored by the mentioned area.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucet neck at tree compartment sink in the kitchen continuously dripping hot water. Instructed to repair cause. exposed hand sink in the kitchen slowly draining, need to repair and maintain
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • No stem thermometer provided on premises. Instructed to provide it to be able to check food temperature
  6. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEEDED. WORN DISCOLORED. MUST REPLACE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO ONE ON SITE WITH FOOD HANDLER CERTIFICATE. LEFT INFORMATION WITH MANAGER TO OBTAIN CERTIFICATES FOR ALL FOOD HANDLERS. CORRECT AND MAINTAIN.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE VENT COVER IN MEN WASHROOM.
  8. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL MULTI-USE EQUIPMENT UNDER STEAM TABLE.
  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor behind cooking equipment not cleaned. Instructed to detail clean daily.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided for beverage cooler in front. Instructed to provide thermometer conspicuous inside cooler.
  10. Short Form Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STILL PENDING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STILL PENDING.
  11. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Detail clean,maintain the floor in the basement including the floor drain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. A backflow pevention device is needed at the ice machine.
  12. Short Form Complaint

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION STILL PENDING
  13. Short Form Complaint

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION STILL PENDING
  14. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST PROVIDE MORE SHELVING TO STORE WANTED ITEMS IN BASEMENT, 6 INCHES FROM FLOOR
  15. Canvass

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.

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