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QUESADILLA MONARCA

3645 1/2 W 83RD PL, CHICAGO, IL 60652 · Restaurant

Inspection summary

QUESADILLA MONARCA has been inspected 10 times by Chicago Department of Public Health since January 20, 2015. The most recent inspection, on October 21, 2021, found no infractions.

2 of 10 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, Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on February 21, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on February 15, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 February 15, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 15, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 11 times across 8 separate inspections, most recently on February 15, 2019. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT. INSTRUCTED TO HAVE SAID PROCEDURE AND THE NECESSARY ITEMS FOR CLEAN-UP KIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT/TCS FOODS WITHOUT PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT TCS FOODS BEING HELD OVER 24 HOURS IN COLD HOLDING MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDER COOKED FOODS DURING INSPECTION. INSTRUCTED THAT ESTABLISHMENT MUST PROVIDE A DISCLOSURE AND REMINDER ON MENU FOR ALL RAW AND UNDER COOKED ANIMAL-BASED FOOD ITEMS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED 7-38-005
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED POTS AND PANS STORED IMPROPERLY ON THE SHELVES. INSTRUCTED TO INVERT POTS AND PANS TO ENSURE PROPER AIR DRYING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING CERTIFICATION FROM THE CERTIFIED MANAGER. INSTRUCTED THAT ALL MANAGERS THAT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE MUST COMPLY WITH ALLERGEN TRAINING.
  3. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN.
  4. Canvass Re-Inspection

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL/PAINT RAW WOOD DOOR FRAME LEADING TO REAR OF PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING METAL STEM THERMOMETER FOR FOOD HANDLERS. PROVIDE SAME
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXTREME CLUTTER IN REAR DISHWASHING/STORAGE AREA. INSTD TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE. ELEVATE ALL STOCK 6 INCHES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE MINIMUM REQUIREMENTS (RECORDS, LOGS).
  5. Canvass

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HANDSINK IN FRONT PREP AREA WITHOUT COLD RUNNING WATER UNDER CITY PRESSURE. EXPOSED HANDSINK IN DISHWASHING AREA IN POOR REPAIR, PIPE DISCONNECTED FROM UNDERNEATH, AND SINK BASIN FILLED WITH EQUIPMENT. INSTD TO REPAIR SINKS, HAVE COLD/HOT RUNNING WATER UNDER CITY PRESSURE, FREE OF LEAKS, AND BASINS CLEAR/EMPTY. CRITICAL VIOLATION 7-38-030.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL/PAINT RAW WOOD DOOR FRAME LEADING TO REAR OF PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING METAL STEM THERMOMETER FOR FOOD HANDLERS. PROVIDE SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXTREME CLUTTER IN REAR DISHWASHING/STORAGE AREA. INSTD TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE. ELEVATE ALL STOCK 6 INCHES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE MINIMUM REQUIREMENTS (RECORDS, LOGS).
  6. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (STEAK, CHICKEN, REFRIED BEANS AND RICE) WAS BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ITEMS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED BOXES OF SINGLE SERVICE CUPS STORED ON THE FLOOR IN THE REAR STORAGE AREA. INSTRUCTED TO STORE ALL SINGLE SERVICE ITEMS 6 INCHES ABOVE THE FLOOR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD ON THE FRONT SHELVING IN THE KITCHEN. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING HANDLED.
  7. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED NEW WALLS NOT SEALED, INSTRUCTED TO PAINT NEW WALLS.ALSO REPLACE WATER DAMAGED CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED CRACKED LIGHT SHIELD REAR PREP AREA, INSTRUCTED TO REPLACE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATE ON PREMISES AT THIS TIME,INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO.
  8. License Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM GREASE TRAP AT THE 3 COMPARTMENT SINK. OBSERVED NO SPLASH GUARDS AT THE REAR PREP/DISH HAND SINK, INSTRUCTED TO PROVIDE SPLASH GUARD TO BOTH SIDES OF THE SINK.
  9. License Re-Inspection

    0 infractions

  10. License

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • THE AIR TEMPERATURE TAKEN OF THE 2 PREP COOLERS AT THE FRONT PREP AREA,IS READING IMPROPER TEMPERATURE OF 63.2F,INSTRUCTED TO REPAIR COOLERS,CRITICAL VIOLATION 7-38-005(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST PROVIDE A EXPOSED HANDSINK IN THE REAR DISHWASHING AREA,INSTRUCTED TO INSTALL,CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM THE GREASE TRAP AT THE 3 COMPARTMENT SINK

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