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MARCELA'S RESTAURANT

3503 W FULLERTON AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

MARCELA'S RESTAURANT has been inspected 9 times by Chicago Department of Public Health since May 14, 2010. The most recent inspection, on November 16, 2015, found no infractions.

1 of 9 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 2 times across 2 separate inspections, most recently on March 4, 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 January 10, 2012. 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 17 times across 8 separate inspections, most recently on March 11, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 March 11, 2015. For example: FOOD HANDLER REQUIREMENTS MET

  • 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 October 28, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN SNEEZE GUARD AT FRONT PREP AREA IN FRONT OF PREP COOLER. MUST REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE IS NEEDED AT THE 3-COMPARTMENT SINK AND EXPOSED HANDWASHINF SINK IN REAR PREP AREA AND HANDWASHINF SINK INSIDE WASHROOM. MUST REPAIR AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
  3. Canvass

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 07/24/14. INSPECTION REPORT#1490898 (32) FOUND THE 2 SHELVES NEAR THE REAR STOVE TOP TO HAVE PEELING SURFACES. INSTRUCTED TO RESEAL SO THE SURFACES ARE SMOOTH AND EASILY CLEANABLE AND TO MAINTAIN. (33) FOUND GREASE BUILDUP ON EXHAUST HOOD FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN. (38)FOUND FRONT EXPOSED HANDSINK TO BE SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN.SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN SNEEZE GUARD AT FRONT PREP AREA IN FRONT OF PREP COOLER. MUST REPLACE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD-UP ON WALL AT FRONT PREP ARE BEHIND 2 DOOR COOLERS. MUST CLEAN AND MAINTAIN. DETAI CLEAN WALL IN REAR PREP AREA BEHIND COOKING EQUIPMENT. REMOVE GREASE BUIL-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE IS NEEDED AT THE 3-COMPARTMENT SINK AND EXPOSED HANDWASHINF SINK IN REAR PREP AREA AND HANDWASHINF SINK INSIDE WASHROOM. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT FRONT PREP COOLER. MUST PROVIDE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE 2 SHELVES NEAR THE REAR STOVE TOP TO HAVE PEELING SURFACES. INSTRUCTED TO RESEAL SO THE SURFACES ARE SMOOTH AND EASILY CLEANABLE AND TO MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND GREASE BUILDUP ON EXHAUST HOOD FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND FRONT EXPOSED HANDSINK TO BE SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN.
  5. Recent Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOOR AND BASEBOARD IS DAMAGED BEHIND THE REAR 2 DOOR COOLER, REPAIR THE BASEBOARD SO IT IS SMOOTH AND CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE SEATING AREA AND REAR KITCHEN CEILINGS ARE DIRTY, CLEAN AND / OR RESEAL THE CEILINGS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EQUIPMENT IS STACKED UP IN THE REAR LANDING FOR A NEW RESTAURANT, REMOVE EXCESSIVE ITEMS FROM THE REAR OF THE RESTAURANT.
  6. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOOR AND BASEBOARD IS DAMAGED BEHIND THE REAR 2 DOOR COOLER, REPAIR THE BASEBOARD SO IT IS SMOOTH AND CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE SEATING AREA AND REAR KITCHEN CEILINGS ARE DIRTY, CLEAN AND / OR RESEAL THE CEILINGS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EQUIPMENT IS STACKED UP IN THE REAR LANDING FOR A NEW RESTAURANT, REMOVE EXCESSIVE ITEMS FROM THE REAR OF THE RESTAURANT.
  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED/COOKED FOODS STORED IN REFRIGERATION UNITS MUST BE LABELED/DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASHGUARD AT EXPOSED HANSINK NEXT TO THE THE 3 COMP SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR MOP SINK,COFFEE ESPRESSO MACHINE AND REPAIR SLOW DRAINING EXPOSED HANDSINK FRONT AREA.
  8. Canvass

    2 infractions

    • 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.FOUND DUSTY CEILING FAN BLADES IN DINING AREA-REQUIRES A DETAIL CLEANING.
    • 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.FOUND NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES-MUST PROVIDE.
  9. Canvass

    2 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. MUST KEEP FRONT DOOR CLOSED BEHIND EACH CUSTOMER,OR PROVIDE SCREEN SINCE KITCHEN IS DIRECTLY IN THE DINING.
    • 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 REPAIR SLOW DRAINING AT EXPOSE HANDWASH SINK IN FRONT KITCHEN,AND LEAKING FAUCET AT 3COMP.SINK.

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