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LAS MOJARRAS RESTAURANT

3522 E 100TH ST, CHICAGO, IL 60617 · Restaurant

Inspection summary

LAS MOJARRAS RESTAURANT has been inspected 6 times by Chicago Department of Public Health since September 7, 2011. The most recent inspection, on September 24, 2014, found no infractions.

2 of 6 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: Pests and 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.

  • 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 3 times on September 7, 2011. 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 2 times across 2 separate inspections, most recently on May 8, 2013. 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 4 times on September 7, 2011. 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 2 times across 2 separate inspections, most recently on November 1, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 3 times across 2 separate inspections, most recently on September 13, 2011. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • must provide metal stem thermometer to monitor food temperatures.
  3. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • elevate storage in furnance room
  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    1 infraction

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.THE HANDSINK WAS INSTALLED BUT THERE IS NO HOT WATER AT THIS SINK ONLY (ALL OTHER SINKS HAS HOT WATER)NEED HOT RUNNING WATER BOTH HANDLES ARE COLD WATER.NO CITATION
  6. License

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST HAVE REFRIGERATION AND HOT HOLDING ON AND OPERATING TO VERIFY THAT EQUIPMENT WORKS PROPERLY.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST PROVIDE ADDITIONAL HAND WASHING FACILITIES MORE READILY ACCESSIBLE TO THE FRONT FOOD PREP AREA. (EXISTING HAND SINK LOCATED APPROXIMATELY 8-10 FEET AWAY IN REAR PREP AREA AROUND A COUNTER AND THROUGH A DOORWAY. ALSO, INSTRUCTED OWNER TO SEPARATE HAND SINK FROM DINING AREA AND THEREFORE, ANOTHER BARRIER WILL BE ADDED BETWEEN THE FRONT PREP AREA AND THE EXISTING HAND SINK.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF INSECTS ON SITE. OBSERVED 10-15 LIVE SMALL AND LARGE FLIES AND MOSQUITOS IN DINING AND PREP AREAS. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. MUST ALSO PROVIDE A COMPLETE PEST CONTROL LOG BOOK CONTAINING ALL REQUIRED DOCUMENTS. (MSDS SHEETS, ETC)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST PROVIDE OUTSIDE WASTE RECEPTACLE ON SITE.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • MUST PROVIDE ADEQUATE GARBAGE RECEPTACLES FOR THE PREP AND DINING AREAS AND FOR THE WASHROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL DINING AND PREP TABLES,THE HOOD OVER COOKING EQUIPMENT,WALLS AND FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE CRACKED WALL TILES ABOVE GRILL. MUST ALSO REPAIR CRACKED WINDOW AND SCREEN ABOVE 3 COMPARTMENT SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE END CAPS ON LIGHTS OVER REAR PREP/DISHWASHING AREA WHERE MISSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AN ATTACHED METAL DRAIN BOARD AT THE THREE COMPARTMENT SINK. ALL COOKING EQUIPMENT MUST FIT COMPLETELY UNDER THE VENTILATION HOOD. PROPERLY EXTEND WASTE LINE FROM THE STEAM TABLE TO THE FLOOR DRAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER AND DEBRIS ALONG THE EAST AND NORTH SIDES OF BUILDING. MUST REMOVE ALL UNUSED EQUIPMENT.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • EXPOSED HAND SINK AND REAR PREP AREA LOCATED DIRECTLY NEXT TO A TABLE IN DINING AREA WITHOUT PROTECTION OR SEPARATION. MUST PROTECT FOOD PREP AREAS AND RESTRICT ACCESS TO AUTHORIZED PERSONNEL ONLY.

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