JUL 27
2016
PASSED
1 violationDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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LA COCINA DE DONA CHUY INC..
YOUR CALL. 64/100
2404 S WOLCOTT AVE · PILSEN, CHICAGO
Last inspected July 27, 2016 · passed
3 of 6 inspections passed, 2 failed, 1 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
6
3 passed · 1 w/ conditions · 2 failed
VIOLATIONS
12
includes 4 critical
RECORDS COVER
2 YEARS
since Jun 2014
INSPECTION HISTORY
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED ACCUMULATED DUST OVER THE PREP TABLE IN THE FOOD PREP AREA AND IN THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
JUL 192016PASS W/ CONDITIONS6 violations2 CRITICALDETAILS
JUL 19
2016
PASS W/ CONDITIONS
6 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
OBSERVED THE PREP COOLER AIR TEMPERATURE AT 65.1F DURING INSPECTION. PREP COOLER CONTAINED VARIOUS POTENTIALLY HAZARDOUS FOOD ITEMS (CHICKEN, BEEF, PORK). INSTRUCTED TO REPAIR SO THAT THE PREP COOLER IS AT 40F OR BELOW AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-005(A).
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED A LARGE NUMBER OF POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; CHEESE 56.7F-57.2F, BEEF 52.1-83.4F, CHICKEN 58.5F, EGGS 53.F5-57.8F, CHOPPED GREENS 54F-63.4F, PORK 60.4F-62F, SLICED TOMATOES 53F-57.5F, TUNA 52.3F, WHIPPING CREAM 58F, MAYO 59F. ALL SAID PRODUCTS WEIGHING 135LBS VALUED AT $460. INSTRUCTED TO DISCARD AND DENATURE ALL SAID ITEMS, MANAGER DISCARDED ALL SAID ITEMS DURING INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
OBSERVED DRY STORAGE B INS AND POTENTIALLY HAZARDOUS FOODS (HELD FOR OVER 24 HOURS, INSIDE OF THE PREP COOLER AND IN THE DRY STORAGE AREA, NOT LABELED WITH PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL DRY STORAGE AND POTENTIALLY HAZARDOUS FOODS (HELD FOR OVER 24 HOURS) WITH PRODUCT NAME AND DATE AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FLOORS WITH MINOR FOOD DEBRIS THRU OUT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED ACCUMULATED DUST OVER THE PREP TABLE IN THE FOOD PREP AREA AND IN THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED MOP HEADS BEING STORED IN THE MOP BUCKET. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.
AUG 242015PASSED3 violationsDETAILS
AUG 24
2015
PASSED
3 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
LABEL ALL BULK CONTAINERS IN STORAGE AREA(SUGAR, SALT, ETC)
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE ALL ITEMS FROM UTILITY SINK. UTILITY SINK MUST BE ACCESSIBLE FOR PROPER WASTE WATER DISPOSAL.
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLER CERTIFICATES AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES,
AUG 82014FAILED2 violations2 CRITICALDETAILS
AUG 8
2014
FAILED
2 violations2 CRITICALDETAILS
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
NO EXPOSED HANDSINK IN KITCHEN PREP COOK LINE FOR HANDWASHING. INSTRUCTED TO INSTALL AND MAINTAIN.
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
WASTE MANAGEMENT GARBAGE DUMSTER NOT MAINTAINED I.E.CONTAINER NOT COVERED; NO LIDS.MUST PROVIDE AND MAINTAIN.
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Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →