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LA SERENA

3109 W 59TH ST, CHICAGO, IL 60629 · Restaurant

Inspection summary

LA SERENA has been inspected 9 times by Chicago Department of Public Health since September 29, 2010. The most recent inspection, on July 7, 2016, found no infractions.

1 of 9 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.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on August 21, 2012. 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 21 times across 8 separate inspections, most recently on June 17, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on June 17, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 May 14, 2015. For example: FOOD HANDLER REQUIREMENTS MET

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 13, 2011. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. RUBBER GASKETS ON REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN CORNER BY SODA MACHINE IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL TILES MISSING IN MENS ROOM AND BY HAND SINK IN FRONT PREP AREA. MUST CORRECT AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN BASEMENT MUST BE REMOVED. MUST REMOVE AND MAINTAIN AT ALL TIMES.
  3. Canvass

    2 infractions

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN THE REAR SIDE ENTRANCE, INSTRUCTED TO ORGANIZE AND REMOVE ITEMS NOT BEING USED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY STORAGE SHELVES IN SIDE ROOM 2 DOOR REACH IN COOLER, INSTRUCTED TO REMOVE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE SIDE ROOM 2 DOOR COOLER INTERIOR FAN GUARD NOT CLEAN, INSTRUCTED TO CLEAN.ALSO CLEAN INTERIOR OF SMALL UPRIGHT COOLER UNDER BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON MENS RESTROOM FLOOR, INSTRUCTED TO REMOVE AND KEEP DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED MISSING WALL COVING IN LADIES ROOM, AND MENS ROOM, INSTRUCTED TO REPLACE. ALSO NEED TO REPAIR WALL NEXT TO 2 COMP. SINK IN SIDE PREP AREA, AND FRONT HAND SINK AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE P-TRAP LEAKING AT THE MENS RESTROOM HANDSINK, INSTRUCTED TO REPAIR. ALSO REPAIR SLOW DRAINING 2 COMP SINK IN SIDE PREP AREA. OBSERVED MISSING 3 COMPARTMENT SINK STOPPERS, INSTRUCTED TO PROVIDE.
  5. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF CHEST FREEZERS NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING/CRACKED WALL TILES IN WOMENS TOILET ROOM.
  6. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED MANAGER TO HAVE A PERSON WITH A CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT ALL TIMES WITH COOKING, PREPING AND HOLDING POTENTIALLY HAZARDOUS FOOD ITEMS. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO PERSON ON SITE WITH CITY OF CHICAGO SANITAION CERTIFICATE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN SANITIZED UTENSILS MUST BE STORED IN A CLEAN SANITIZED LOCATION. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN POP GUN IN REAR BAR AREA. MUST CLEAN OR REPLACE ALL CUTTING BOARDS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN CORNERS AND UNDER EQUIPMENT IN NEED OF CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN/WALK IN COOLERS IN NEED OF THERMOMETERS VISIBLE. MUST INSTALL
  7. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARD NEEDED IN REAR BAR AREA. WORN, WOOD CUTTING BOARD ON SITE. INSTRUCTED TO REMOVE, REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF ALL REACH IN COOLERS, RUBBER GASKETS AND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF BEER TOPS, STRAWS AND FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  8. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECT FROM REPORT #413998 ON 9-29-10 INSP #371. VIOLATION #41 FOUND LARGE AMOUNTS OF CLUTTER IN THE BASEMENT BY THE UTILITY/MOP SINK ROOM. INSTRUCTED TO REMOVE THE UNNECESSARY ARTICLES AND CLEAN AND ORGANIZE SO NO INSECT OR RODENT HARBORAGE. INSTRUCTED TO REMOVE ALL CLUTTER AND UNBLOCK STAIRWAY. SERIOUS VIOLATION 7-42-090 CITATION ISSUED. PREVIOUS MINORS NOT CORRECTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARD NEEDED IN REAR BAR AREA. WORN, WOOD CUTTING BOARD ON SITE. INSTRUCTED TO REMOVE, REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN INTERIOR OF ALL REACH IN COOLERS, RUBBER GASKETS AND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF BEER TOPS, STRAWS AND FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. MUST SEAL ALL HOLES IN WALLS IN FRONT RESTAURANT AND REAR BAR AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FOUND RUSTY RACKS IN THE REACH IN COOLERS. INSTRUCTED TO PAINT WITH NON TOXIC PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE REACH IN FREEZER THICK WITH ICE BUILDUP LOCATED IN THE BASEMENT. INSTRUCTED TO DEFROST AND CLEAN SAME.
    • 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. CLEAN VENTS THROUGHOUT PREMISES HAS DUST BUILDUP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. FOUND LARGE AMOUNT OF CLUTTER IN THE BASEMENT BY THE UTILITY /MOP SINK ROOM. INSTRUCTED TO REMOVE THE UNNECESSARY ARTICLES AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.

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