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LAS CUARTRO PERLAS INC

3300 W MONTROSE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

LAS CUARTRO PERLAS INC has been inspected 4 times by Chicago Department of Public Health since October 23, 2018. The most recent inspection, on March 23, 2020, found no infractions.

1 of 4 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on October 26, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 3 times across 3 separate inspections, most recently on March 19, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 3 separate inspections, most recently on March 19, 2019. For example: PERSONAL CLEANLINESS

  • 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 March 19, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 March 19, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOODS, SHRIMP, OYSTERS, ETC., ARE PREPARED. A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH ORIGINAL CERTIFICATE MUST BE ON PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • REFRIGERATED TCS FOODS NOT LABELED OR DATED. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPARED ON SITE GREATER THAN 24 HOURS MUST BE LABELED AND HAVE SELL BY DATE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU OR ON TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER FOR FOOD HANDLERS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A METAL STEM THERMOMETER FOR FOOD HANDLERS AND KEEP ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • PREP AREA HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER HANDWASH BOWL PIPE MUST DRAIN QUICKLY.
  3. License Re-Inspection

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N)-NO EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38.010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11- NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEA. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11-INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND PREP TABLE IN THE KITCHEN AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14-WIPING CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD, DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12- BACKFLOW PREVENTER DEVICE ON THE MOP SINK FAUCET NOT LOCATED. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE,SERVICE AND MAINTAINED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18- VENTILATION IN BOTH WASHROOM NOT WORKING. MUST REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-204.11-VENTILATION HOOD IN THE COOK LINE WITH GREASE ACCUMULATED. INCLUDING THE TUBES CONNECTED TO THE HOOD. MUST CLEAN,REMOVE GREASE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13- ALL EMPLOYEES HANDLING FOOD MUST OBTAIN FOOD HANDLERS TRAINING CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA-100-0367- ALL CERTIFIED FOOD MANAGER MUST OBTAIN A FOOD ALLERGEN TRAINING CERTIFICATE.
  4. License

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N)-NO EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38.010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11- NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEA. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-601.11(A)-INTERIOR PANEL OF THE ICE MAKER NOT MAINTAINED. SURFACES WITH BLACK MOLDY LIKE SUBSTANCE. ICE ARE FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED(NOT OPERATING AT THIS TIME).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11-INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND PREP TABLE IN THE KITCHEN AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14-WIPING CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD, DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14- NO TEST KIT FOR THE SANITIZER FOR 3 COMPT SINK. MUST PROVIDE. PRIORITY FOUNDATION 7-38.005-NO CITATION ISSUED.(NOT OPERATING AT THIS TIME).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12- BACKFLOW PREVENTER DEVICE ON THE MOP SINK FAUCET NOT LOCATED. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE,SERVICE AND MAINTAINED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18- VENTILATION IN BOTH WASHROOM NOT WORKING. MUST REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-204.11-VENTILATION HOOD IN THE COOK LINE WITH GREASE ACCUMULATED. INCLUDING THE TUBES CONNECTED TO THE HOOD. MUST CLEAN,REMOVE GREASE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13- ALL EMPLOYEES HANDLING FOOD MUST OBTAIN FOOD HANDLERS TRAINING CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA-100-0367- ALL CERTIFIED FOOD MANAGER MUST OBTAIN A FOOD ALLERGEN TRAINING CERTIFICATE.

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