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LA REYNA DEL NORTE RESTAURANT

4410 N KEDZIE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

LA REYNA DEL NORTE RESTAURANT has been inspected 8 times by Chicago Department of Public Health since September 3, 2015. The most recent inspection, on October 29, 2018, found no infractions.

6 of 8 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 source, labelling and allergens, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. 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 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 February 9, 2017. 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 January 27, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on January 27, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 6 times across 2 separate inspections, most recently on February 9, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on February 9, 2017. For example: FOOD HANDLER REQUIREMENTS MET

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • COOKED/PREPARED FOODS OUT OF ORIGINAL CONTAINERS IN COOLERS MUST HAVE LABEL/DATE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS WORNED-OUT/STAINS.INSTRUCTED TO REPLACE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER(S) WITH NO PROOF OF FOOD HANDLER TRAINING.INSTRUCTED TO PROVIDE AND MAINTAIN.
  4. Canvass

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED RODENT MICE DROPPINGS ON FLOORS ALONG WALL BASE AT CLUTTERED NORTH WEST CORNER STORAGE AREA/KITCHEN AND HALLWAY LEADING TO CLUTTERED HOT WATER TANK/FURNACE ROOM. APPROXIMATELY 40 MICE DROPPINGS IN THESE AREAS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS,ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. ALSO, THE REAR EXIT DOOR LEADING TO THE ALLEY IS NOT RODENT PROOFED. THERE IS A 1/4" INCH GAP AT BOTTOM LEFT CORNER. MUST RODENT PROOF THE REAR EXIT DOOR TO PREVENT PEST ENTRY AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • COOKED/PREPARED FOODS OUT OF ORIGINAL CONTAINERS IN COOLERS MUST HAVE LABEL/DATE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS WORNED-OUT/STAINS.INSTRUCTED TO REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SIDES OF HOT COOKING EQUIPMENTS,INTERIORS OF DEEP FRYER,STOVE/OVENS,BOTTOMS OF KITCHEN PREP TABLES,INTERIORS OF COOLERS,SHELVINGS BEHIND FRONT SERVICE COUNTER NOT CLEAN.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES IN NEED FOR A DETAIL CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLE ON LOWER WALL NEAR THE KITCHEN EXPOSED HANDSINK.INSTRUCTED TO SEAL HOLE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNT-OUT LIGHT BULBS IN KITCHEN AREAS.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A SMALL WATER LEAK AT DRAIN PIPE BENEATH THE KITCHEN EXPOSED HANDSINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER INSIDE THE PASTRY COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE THERMOMETERS IN COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AT NORTH/WEST CORNER OF KITCHEN AREAS AND FURNACE STORAGE ROOM.INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REMOVE UNNECESAARY ARTICLES (UNUSED PIECES OF KITCHEN EQUIPMENTS),DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER(S) WITH NO PROOF OF FOOD HANDLER TRAINING.INSTRUCTED TO PROVIDE AND MAINTAIN.
  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. License

    0 infractions

  8. License

    0 infractions

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