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LA SIERRA CORPORATION

1637 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

LA SIERRA CORPORATION has been inspected 8 times by Chicago Department of Public Health since February 22, 2010. The most recent inspection, on December 1, 2015, found no infractions.

1 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 temperature control 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 4 times across 4 separate inspections, most recently on February 5, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 September 25, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 10 times across 5 separate inspections, most recently on September 25, 2014. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • 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 4 times across 3 separate inspections, most recently on September 25, 2014. 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 February 5, 2015. 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 Re-Inspection

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETERS NOT CALIBRATED. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANLDERS CERTIFICATES NOT ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTICATES OF NAMES OF EMPLOYEES ON PREMISES.
  3. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1497137 DATED ON 09/25/14 NOT CORRECTED-#36 OBSERVED MISSING END CAPS ON THE LIGHT FIXTURE/LIGHT SHIELD ABOVE THE COOKLINE. INSTRUCTED TO INSTALL END CAPS TO THE LIGHT SHIELD FOR A FUNCTIONAL SHIELD. INSTRUCTED MANAGER THE PREVIOUS MINOR VIOLATION MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETERS NOT CALIBRATED. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANLDERS CERTIFICATES NOT ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTICATES OF NAMES OF EMPLOYEES ON PREMISES.
  4. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND GROCERY BAGS USED TO STORE MEAT IN THE DEEP FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEAT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED 4 DEAD ROACHES ALONG THE WALL ON THE BASEMENT FLOOR. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING END CAPS ON THE LIGHT FIXTURE/LIGHT SHIELD ABOVE THE COOKING LINE. INSTRUCTED TO INSTALL END CAPS TO THE LIGHT SHIELD FOR A FUNCTIONAL SHIELD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER FOR THE REFRIGERATOR ON THE NORTH WALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CONSTRUCTION DEBIRS AND CLUTTER IN THE CORNER NEAR THE TOP OF THE STAIRCASE THAT LEADS TO THE BASEMENT. INSTRUCTED TO DISCARD UNECCESSARY ITEMS AND RE-ORGANIZE.
  5. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT SINGLE SERVICE CUPS TO PROTECT FOOD CONTACT SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND MISSING END CAPS ON THE LIGHT SHIELD ABOVE THE FOOD PREP AREA. INSTRUCTED TO REPLACE MISSING END CAPS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DETAIL CLEAN AND MAINTAIN CEILING FAN IN THE EMPLOYEE WASHROOM TO REMOVE DUST DEBRIS BUILDUP.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVING INSIDE FRONT REFRIGERATOR WHERE HOT SAUCES ARE STORED. MUST REPAINT OR REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS MISSING IN ALL COOLERS, MUST PROVIDE
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON 3-C0MPARMENT SINK, MUST PROPERLY STORE WIPING CLOTHES WHEN NOT IN USE IN A SANITIZING SOLUTION.
  7. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 1ST FLOOR BOX FREEZER LID IN POOR REPAIR AND REPAIRED WITH DUCT TAPE. MUST REPLACE OR REPAIR WITH SMOOTH, CLEANABLE MATERIAL. NOT DUCT TAPE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER THREE COMPARTMENT SINK INTO BUCKET. MUST REPAIR.
  8. 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. REMOVE CARDBOARDS (USED FOR LINERS)FROM INSIDE OVEN, SHELVES ETC.SURFACE MUST BE SMOOTH AND CLEANABLE.PROVIDE FOOD CONTAINERS TO STORE FOOD IN IT. DO NOT USE CUT PLASTIC CONTAINERS. USE UTENSILS WITH HANDLES TO REMOVE FOOD FROM CONTAINERS, IN COOLERS.OUTSIDE GARBAGE CONTAINER IN POOR REPAIR, BOTTOM OF CONTAINER HAS RUST AND OPENING ON SEAMS, INSTRUCTED TO REPAIR OR REPLACE.LINER OF CHEST FREEZER NEXT TO WALK-IN COOLER,IN POOR REPAIR(BROKEN AND EXCESS OF TAPE), NEED TO REPLACE IT.
    • 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.REPAIR BROKEN WALL UNDER 2 COMPARTMENT SINK IN DINING AREA, SOUTH WALL NEXT TO GREASE TRAP
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.PROVIDE LIGHT SHIELD WITH END CAPS AT LIGHT IN REAR PREP AREA.
    • 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.PROVIDE STOPPERS FOR 3 COMPARTMENT SINK, KEEP STOPPERS IN THE SINK.

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