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MORENAS KITCHEN

5058 W ARMITAGE AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

MORENAS KITCHEN has been inspected 4 times by Chicago Department of Public Health since February 8, 2019. The most recent inspection, on October 13, 2021, 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, Handwashing and staff hygiene 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.

  • 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 6 times across 2 separate inspections, most recently on March 22, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 5 times across 3 separate inspections, most recently on March 27, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 February 8, 2019. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 8 times across 3 separate inspections, most recently on March 27, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 7 times across 3 separate inspections, most recently on March 27, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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. License Re-Inspection

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) 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
      • 2-501.11 OBSERVED NO CLEAN UP PROCEDURE AND SUPPLIES ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED A BRICK WALL IN THE FRONT FOOD PREP AREA THAT IS NOT SMOOTH AND EASILY CLEANABLE. MANAGEMENT INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE ON THE WALL IN THE FRONT FOOD PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 REPAIR THE OPENING IN THE CEILING ABOVE THE 3 COMPARTMENT SINK IN THE REAR FOOD PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING.
  3. License Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) 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
      • 2-501.11 OBSERVED NO CLEAN UP PROCEDURE AND SUPPLIES ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-501.19 MUST PROVIDE HOT WATER ABOVE 110F TO THE REAR 3 COMPARTMENT SINK FOR PROPER WASHING OF DISHES AND UTENSILS. PRIORITY 7-38-025. NO CITATION ISSUED.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • 5-403.12 OBSERVED THE DRAIN LINE FOR THE ICE MACHINE EMPTYING INTO THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO RELOCATE THE DRAIN LINE TO A FLOOR DRAIN OR MOP SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED A BRICK WALL IN THE FRONT FOOD PREP AREA THAT IS NOT SMOOTH AND EASILY CLEANABLE. MANAGEMENT INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE ON THE WALL IN THE FRONT FOOD PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 REPAIR THE OPENING IN THE CEILING ABOVE THE 3 COMPARTMENT SINK IN THE REAR FOOD PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING.
  4. License

    16 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • MUST PROVIDE A DOOR ON BOTH ENDS OF THE COUNTERTOP IN THE FRONT FOOD PREP AREA TO PREVENT THE ENTRY OF UNAUTHORIZED PERSONS INTO THE FOOD PREP AREA. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 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. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND SOAP AT ALL HANDWASHING SINKS. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE PAPER TOWELS AT THE HANDWASHING SINK IN THE REAR FOOD PREP AREA. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • MUST PROVIDE A CLEANING AGENT (DETERGENT) TO WASH EQUIPMENT AND UTENSILS. PRIORITY 7-38-005. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • MUST PROVIDE A SANITIZER ON PREMISES TO SANITIZE EQUIPMENT AND UTENSILS. PRIORITY 7-38-005. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • MUST PROVIDE ADEQUATE HOT HOLDING AND COOKING EQUIPMENT ON THE PREMISES. THERE IS ONLY AN ELECTRIC ROTISERRIE OVEN ON THE PREMISES FOR COOKING FOOD. PRIORITY 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A METAL STEM PROBE THERMOMETER TO TAKE HOT AND COLD FOOD TEMPERATURES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE AN ADEQUATE DRAINBOARD ATTACHED TO THE REAR 3 COMPARTMENT SINK.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE HOT WATER ABOVE 110F TO THE REAR 3 COMPARTMENT SINK FOR PROPER WASHING OF DISHES AND UTENSILS. PRIORITY FOUNDATION 7-38-025. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE INTERIOR OF THE PREP COOLER AND GREASE TRAP UNDERNEATH THE 3 COMPARTMENT SINK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A COVERED WASTE RECEPTACLE IN THE WOMEN'S WASHROOM.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST PROVIDE A SIGNED CONTRACT FROM A WASTE COMPANY OR A GARBAGE DUMPSTER WITH THE NAME AND ADDRESS OF THE BUSINESS ON IT. PRIORITY FOUNDATION 7-38-020(B). NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A BRICK FLOOR AND WALLS IN THE FRONT FOOD PREP AREA THAT ARE NOT SMOOTH AND EASILY CLEANABLE. ALSO OBSERVED A BRICK FLOOR IN BOTH WASHROOMS. MANAGEMENT INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE ON THE FLOOR AND WALLS IN THE FRONT FOOD PREP AREA AND WASHROOMS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING.

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