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LINDA MICHIOCANA

6808 W NORTH AVE, CHICAGO, IL 60707 · Restaurant

Inspection summary

LINDA MICHIOCANA has been inspected 7 times by Chicago Department of Public Health since April 9, 2019. The most recent inspection, on December 26, 2024, recorded 1 infraction.

2 of 7 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 separate inspections, most recently on November 10, 2021. For example: PERSONAL CLEANLINESS

  • 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 on November 9, 2023. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 once on November 9, 2023. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 November 10, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 December 26, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

7 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN REAR DRY STORAGE AREA NEAR UTILITY SINK. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND ELEVATE ALL ITEMS AT LEAST 6 INCHES FROM FLOOR AND EQUIPMENT TO PREVENT PEST HARBORAGE.
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED A ONE DOOR REFRIGERATION UNIT AT FRONT SERVICE PREP AREA WITH AN AIR TEMPERATURE OF 49.8F. NO TCS FOODS WERE FOUND IN SAID COOLER AT THIS TIME OF INSPECTION. INSTRUCTED MANAGER COLD HOLDING UNITS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AT ALL TIMES. INSTRUCTED TO REPAIR REFRIGERATION UNIT; TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE THE REFRIGERATOR AT REAR FOOD PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
  4. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABELED FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEES PREPARING FOOD IN FRONT PREP AREA WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED REAR EXPOSED HAND WASHING SINK IN REAR PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILD UP ON VENTILATION VENTS INSIDE UNISEX EMPLOYEE WASHROOM. MUST CLEAN AND MAINTAIN.
  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    1 infraction

    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT WATER WAS PROVIDED AT ANY SINK IN THE FACILITY. MANAGEMENT INSTRUCTED TO HAVE ADEQUATE HOT WATER ABOVE 110F TO WASH DISHES AT THE 3 COMPARTMENT SINK AND ABOVE 100F AT THE HANDWASHING SINKS. PRIORITY 7-38-030(C). NO CITATION ISSUED.
  7. License

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO SEPARATION BETWEEN THE REAR FOOD PREP AREA AND PUBLIC AREA. MANAGEMENT INSTRUCTED TO PROVIDE AN "EMPLOYEES ONLY" SIGN AND/OR A BARRIER AT THE OPEN DOORWAY. PRIORITY FOUNDATION.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE AND SUPPLIES ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE BOTH. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EXPOSED HANDWASHING SINK LOCATED IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HANDWASHING SINK IN THIS AREA. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.

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