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LAS TORRES

2825 N MILWAUKEE AVE, CHICAGO, IL 60618 · Restaurant

8 inspections

  1. Canvass

    0 infractions

  2. Complaint

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REACH IN FREZER WITH HEAVY ICE ACCUMULATED. INSTRUCTED TO DEFROST AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL THE HOLE ON THE WALLBASE BEHIND THE EXPOSED SINK IN THE KITCHEN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN IN DETAIL THE WALLS BESIDE THE 2 DOOR REACH IN COOLER IN THE PREP AREA. WALL VENT WITH HEAVY DUST ACCUMULATED INSIDE THE SMALL STORAGE ROOM. MUST CLEAN IN DETAIL AND MAINTAIN. FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD ON THE LIGHT BULBS ON THE HOOD. MUST PROVIDE LIGHT SHIELD.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF CLOSING DEVICE ON BOTH WASHROOM DOORS. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING HEAVY ON THE PIPE UNDER THE 3 COMPARTMENT SINK AND LEAKING ON THE FAUCET CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO VISIBLE THERMOMETER INSIDE THE REACH IN FREEZER AND CHEST FREEZER. INSTRUCTED TO PROVIDE.
  3. Complaint Re-Inspection

    0 infractions

  4. Complaint

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SANITARY HAND DRYING DEVICE, (PAPER TOWELS)AT THE PREP AREA EXPOSED SINK. INSTRUCTED PAPER TOWELS MUST BE PROVIDED AT ALL TIMES. CRITICAL CITATION ISSUED, 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED RODENT ACTIVITY INSIDE THE FURNACE CLOSET. OVER 25 RAT DROPPINGS NOTED ON FLOOR AND ALONG WALLS AND ABOUT 10 MORE ON TOP OF FURNACE. INSTRUCTED TO CLEAN/SANITIZE AREAS AND SEAL OPENINGS INSIDE BOTH CLOSETS TO PREVENT PEST ENTRY. ADVICED TO CALL PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED, 7-38-020.
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • OBSERVED OPEN BAITS, (green pebbles and blocks) INSIDE CABINET UNDER EXPOSED SINK AND INSIDE BOTH CLOSETS ON FLOORS. INSTRUCTED TO REMOVE AND CLEAN/SANITIZE AREAS. TOXIC IMPROPERLY STORED. SERIOUS CITATION ISSUED, 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSEVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #522001, DATED 2-2-12. VIOLATIONS #33, THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, MOP SINK AND SHELVING UNITS IN KITCHEN. #34, EXCESSIVE DEBRIS AND GREASE BUILD-UP IN KITCHEN, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN, CLOSETS AND BASEMENT. #35, MUST REPLACE DAMAGED CEILING PANELS IN KITCHEN AND CLOSETS, AND CLEAN WALLS THRU-OUT KITCHEN, AND CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT. #36, MUT PROVIDE ADEQUATE LIGHTING INSIDE BASEMENT. #38, MUST SEAL RUSTY GREASE TRAP UNDER KITCHENS 3PART SINK AND REPAIR FAUCETS FOR SAME SINK. #41, CLUTTER, MUST REMOVE UNNECESSARY ARTICLES THRU-OUT, KITCHEN, CLOSETS AND BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. #43, CLEANING TOWELS MUST BE PROPERLY STORED. SERIOUS CITATION ISSUED, 7-42-090
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL OPENINGS INSIDE CLOSETS AND UNDER 3PART SINK TO PREVENT PEST ENTRY.
  5. Complaint

    8 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, MOP SINK, EXTERIOR OF ICE MACHINE, AND SHELVING UNITS IN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS AND GREASE BUILD-UP IN KITCHEN, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN, CLOSET AND BASEMENT. ALSO REPLACE BROKEN FLOOR TILES IN KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED CEILING PANELS IN KITCHEN AND CLOSET, AND CLEAN WALLS THRU-OUT KITCHEN AND HOOD AND FILTER ABOVE COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTING INSIDE FURNACE ROOM AND BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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. MUST SEAL RUSTY GREASE TRAP UNDER KITCHEN'S 3PART SINK, REPAIR BOTH 3PART SINK FAUCETS, ALSO REPAIR LEAKING PIPES UNDER KITCHEN'S 3PART SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: CLUTTER; MUST REMOVE UNNECESSARY ARTICLES THRU-OUT, KTCHEN, CLOSET AND BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Inspector Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
  6. Complaint

    10 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, NO CITY CERTIFICATES WHILE PREPARING RICE, BEANS, MEATS DURING COMPLAINT INSPECTION. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED, 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO CUSTOMERS AT TIME OF COMPLAINT INSPECTION. INSTRUCTED OWNER SUMMARY REPORT MUST BE POSTED AND VISIBLE TO CUSTOMERS AT ALL TIMES. SERIOUS CITATION ISSUED, 7-42-010(B).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE COOLERS NOT LABELED, MUST LABEL ALL PREP FOODS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, MOP SINK, EXTERIOR OF ICE MACHINE, AND SHELVING UNITS IN KITCHEN.
    • 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. EXCESSIVE DEBRIS AND GREASE BUILD-UP IN KITCHEN, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN, CLOSET AND BASEMENT. ALSO REPLACE BROKEN FLOOR TILES IN KITCHEN.
    • 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. MUST REPLACE DAMAGED CEILING PANELS IN KITCHEN AND CLOSET, AND CLEAN WALLS THRU-OUT KITCHEN AND HOOD AND FILTER ABOVE COOKING EQUIPMENT.
    • 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. MUST SEAL RUSTY GREASE TRAP UNDER KITCHEN'S 3PART SINK, REPAIR BOTH 3PART SINK FAUCETS, ALSO REPAIR LEAKING PIPES UNDER KITCHEN'S 3PART SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER; MUST REMOVE UNNECESSARY ARTICLES THRU-OUT, KTCHEN, CLOSET AND BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
  7. License Re-Inspection

    0 infractions

  8. License

    10 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWEL FOR ALL HAND SINK.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. INSTRUCTED TO PROVIDE LICENSED PEST CONTROL LOG BOOK WITH SERVICE AGREEMENT, SERVICE REPORT, CHEMICAL USED ETC. ---- NOTED GAP/OPENING ON SIDES AT REAR EXIT DOOR. INSTRUCTED TO SEAL.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARE AND SERVE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NOTED 3 COMPARTMENT SINK IN REAR NOT PROPERLY LEVELED WITH STANDING WATER ON ONE SIDE. INSTRUCTED TO FIX/LEVEL.
    • 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. INSTRUCTED TO REMOVE WORN OUT CAULKING AROUND EXPOSED HAND SINK IN FRONT FOOD PREP AREA, AROUND HAND SINK IN BOTH WASHROOMS, BEHIND 3 COMPARTMENT SINK WITH GAP/OPENING, COUNTER TOP IN FRONT PREP AREA.
    • 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. INSTRUCTED TO CLEAN THE FOLLOWING: INTERIOR SURFACES OF ICE MACHINE, 3 COMPARTMENT SINK, ALL HANDSINKS, PREP SHELVES ETC.
    • 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.INSTRUCTED TO REPLACE CRACKED FLOOR TILES IN REAR FOOD PREP AREA/KITCHEN. ----- INSTRUCTED TO DETAIL CLEAN FLOORS IN REAR FOOD PREP AREA, ALONG THE WALLS AND IN ALL CORNERS, UNDER COOLER AND COKING EQUIPMENT, ALSO FLOORS UNDER STAIRCASE NEXT TO FRONT PREP AREA.------MUST RESEAL UNSEALED FLOOR BASEBOARD AROUND MEN AND WOMEN'S WASHROOM. MUST SEAL OPENING/GAP.
    • 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. NOTED HOOD VENTILATION NOT WORKING AT THIS TIME. INSTRUCTED TO FIX.----MUST REPAIR LEAKY FAUCET NECK AT 3 COMP. SINK IN REAR PREP AREA. ----- INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE AT MOP SINK OR REMOVE FAUCET THREAD.----- INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT BOTH 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE METAL THERMOMETER FOR HOT AND COLD HOLDING OF FOOD PRODUCTS..
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED REMOVE ALL UNNECESSARY ARTICLES AND CLUTTER IN REAR OUTSIDE AREA.