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THE LORALI

1039 W LAWRENCE AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

THE LORALI has been inspected 8 times by Chicago Department of Public Health since April 3, 2012. The most recent inspection, on August 31, 2017, found no infractions.

1 of 8 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 Pests.

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 4 times across 3 separate inspections, most recently on October 29, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 4, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 13 times across 6 separate inspections, most recently on July 13, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 10 times across 5 separate inspections, most recently on October 14, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 July 13, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

8 inspections

  1. Consultation

    0 infractions

  2. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN WITH DEAD COCKRIOACHES UNDER DISH MACHINE, UNDER 3 COMPARTMENT SINK, IN UTILITY CLOSETS, AND WASHROOMS. ALL FLOORS NEED TO BE CLEANED IN DETAIL. ALL DEDAD COCKROACHES NEED TO BE REMOVED AND FLOORS NEED TO BE SANITIZED. OBSERVED FLOOR TILES MISSING IN HALLWAY LEADING TO WASHROOMS. REPLACE ALL FLOOR TILES. OBSERVED BROKEN FLOOR TILES IN FRONT OF EXPOSED HAND SINK NEAR WASHROOMS. REPLACE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT SHEILD BROKEN IN DINING ROOM. MUST REPLACE MISSING/BROKEN LIGHT SHEILD.
  3. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES WHILE SERVING POTENTIALLY HAZARDOUS FOOD I.E. RICE,HOT DOGS,PASTA WITH MEAT,ETC. ALSO NO CITY SANITATION CERTIFICATE POSTED ON PREMISES. INSTRUCTED TO PROVIDE A CITY SANITATION CERTIFICATE ON PREMISES,ALSO A CERTIFIED FOOD MANAGER MUST BE ON DUTY. SERIOUS VIOLATION:7-38-012(a)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND A WOOD LINER UNDER THE MICROWAVE IN THE DRY STORAGE AREA AND CARDBOARD LINER UNDER FOOD ITEMS IN THE DRY STORAGE AREA. INSTRUCTED TO USE NON ABSORBENT MATERIAL TO STORE FOOD/FOOD ITEMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WASHBOWL SINK IN THE MEN'S BATHROOM IN THE CAFETERIA IS CURRENTLY UNDER CONSTRUCTION AND BEING REPLACED WITH A NEW WASHBOWL SINK. INSTRUCTED MANAGER TO USE THE EXPOSED HAND SINK DIRECTLY OUTSIDE OF THE BATHROOM UNTIL NEW SINK IS INTALLED.
  4. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND COOKED RICE AT TEMP OF 48F TO 48.6F STORED INSIDE THE FOUR DOOR REACH-IN COOLERS IN THE KITCHEN. PRODUCT WAS COOKED YESTERDAY.COLD MUST MAINTAIN TEMP OF 40F AND BELOW.REACH-IN COOLER MAINTAIN AIR TEMP OF 40F.FOOD DISCARDED AND DENATURED.POUNDS 3,VALUE 5. CRITICAL VIOLATION: 7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND HIGH TEMP DISH MACHINE IN USE NOT REACHING 180F. AFTER 5 ATTEMPTED STILL UNIT FINAL TEMPERATURE REACHED ONLY 120F TO 140F, ALSO UNIT HAS VERY SHORT CYCLES.HIGH TEMP DISH MACHINE MUST MAINTAIN FINAL TEMPERATURE OF 180F.A TECHNICIAN WAS CALLED.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. INSTRUCTED TO USE THREE COMPARTMENT SINK WHICH I PERSONALLY SET UP: WASH,RINSE AND SANITIZE 100ppm. CRITICAL VIOLATION: 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED:RICE,HOT DOGS,PASTA WITH MEAT,ETC. ALSO NO CITY SANITATION CERTIFICATE POSTED ON PREMISES. INSTRUCTED TO PROVIDE A CITY SANITATION CERTIFICATE ON PREMISES,ALSO A CERTIFIED FOOD HANDLER MUST BE ON DUTY. SERIOUS VIOLATION:7-38-012(a)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DUST ON WHITE PORTABLE FAN IN THE KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST ON PIPE BEHIND THE COOKING EQUIPMENT INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOOR UNDER THE DISH MACHINE AREA AND AROUND GREASE TRAP.REMOVE ITEMS BEHIND THE GREASE TRAP: SPONGES,EMPTY PLASTIC BOTTLE,CAPS ETC. SOME FLOOR TILES UNDER THE SHELVES IN REAR STORAGE AREA ARE BROKE OR PARTIALLY MISSING,INSTRUCTED TO REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PLASTIC BASEBOARD WALL NOT SEAL TO WALL,INSTRUCTED TO REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • TWO BURNED LIGHT BULBS(SECOND AND THIRD LIGHT BULB) UNDER THE HOOD,INSTRUCTED TO REPLACE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BOTH WASH ROOM DOORS ARE NOT SELF CLOSING,EVEN DOUGH CLOSING DEVICES ARE PROVIDED,INSTRUCTED TO REPAIR SAID DEVICES
  5. Complaint Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD BETWEEN THE THREE COMPARTMENT SINKS AND EXPOSED HAND SINK.INSTRUCTED TO INSTALL SPLASH GUARD AT AREA MENTIONED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIALS FRONT TRAY LINE HAS A BROKEN SURFACE,INSTRUCTED TO REPLACE/REPAIR WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR TILES AT DINING ROOM BY THE WHITE CHEST FREEZERS,INSTRUCTED TO REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED LIGHT BULBS ABOVE THE TRAYLINE IN DINING AREA,INSTRUCTED TO REPLACE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION PROVIDED INSIDE BOTH STAFF WASHROOM,INSTRUCTED TO PROVIDE
  6. Complaint

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT MAINTAINED. FOUND REAR DOOR NOT RODENT/INSECTS PROOFED WITH A GAP OF 1/2" TO 1"AT BOTTOM OF THE DOOR,INSIDE FOOD STORAGE. INSTRUCTED TO RODENT/INSECT PROOF DOOR.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 8-15-2013,REPORT #1360281. #38- 3-COMPARTMENT SINK LEFT SIDE COMPARTMENT PIPE LEAKING AND WOMENS WASHROOM HAND WASH BOWL HOT WATER HANDLE LOOSE/STRIPPED. MUST REPAIR AND MAINTAIN SINKS. TODAY STILL OBSERVED THE SAME VIOLATION. SERIOUS VIOLATION:7-42-090
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NEWS PAPER USED TO STORE VEGETABLE INSIDE THE COOLERS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD BETWEEN THE THREE COMPARTMENT SINKS AND EXPOSED HAND SINK.INSTRUCTED TO INSTALL SPLASH GUARD AT AREA MENTIONED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIALS FRONT TRAY LINE HAS A BROKEN SURFACE,INSTRUCTED TO REPLACE/REPAIR WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND FOOD ON FLOOR UNDER THE TWO DOOR COOLER AND FREEZER,AT REAR FOOD STORAGE,INSTRUCTED TO CLEAN. MISSING FLOOR TILES AT DINING ROOM BY THE WHITE CHEST FREEZERS,INSTRUCTED TO REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN NORTH WALL BY THE TOILET BOWL IN MEN'S WASHROOM,INSTRUCTED TO REPAIR
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED LIGHT BULBS ABOVE THE TRAYLINE IN DINING AREA,INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION PROVIDED INSIDE BOTH STAFF WASHROOM,INSTRUCTED TO PROVIDE. NO MOP SINK INSTALLED ON PREMISES,INSTRUCTED TO INSTALL UNDER THE CITY PLUMBING CODE AND WITH A BACK FLOW PREVENTER.
  7. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK LEFT SIDE COMPARTMENT PIPE LEAKING AND WOMENS WASHROOM HANDWASH BOWL HOT WATER HANDLE LOOSE/STRIPPED. MUST REPAIR AND MAINTAIN SINKS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE STAND UP REACH IN COOLER (BY MICROWAVE). MUST PROVIDE WORKING THEROMETER FOR COOLER.
  8. Complaint

    3 infractions

    • 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. OBSERVED FOOD BUILD UP INSIDE REACH IN COOLERS DOOR RUBBER GASKETS AND FOOD BUILD UP ON SHELVES ABOVE 1-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER SHELF RACKS IN STORAGE ROOM. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND MAINTAIN.
    • 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. METAL STEM THERMOMETER NOT CALIBRATED FOR FOOD HANDLERS. INSTRUCTED MANAGER TO CALIBRATE METL STEM THERMOMETERS.

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