APR 24
2015
PASSED
5 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
LA MARGUARITA AUTHENTIC MEXICAN FOOD.
YOUR CALL. 57/100
4368 N MILWAUKEE AVE · AVONDALE, CHICAGO
Last inspected April 24, 2015 · passed
2 of 4 inspections passed, 1 failed, 1 passed with conditions. 3 critical violations across the record.
THE NUMBERS
INSPECTIONS
4
2 passed · 1 w/ conditions · 1 failed
VIOLATIONS
29
includes 3 critical
RECORDS COVER
8 MONTHS
since Aug 2014
INSPECTION HISTORY
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WATER DAMAGED CEILING TILES IN HALLWAY AT FRONT MENS WASHROOM. MUST REPLACE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
NO LIGHTING IN THE REAR MENS WASHROOM. MUST PROVIDE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
BROKEN HOT WATER NOZZLE ON BANQUET BAR THREE COMPARTMENT SINK. MUST REPAIR.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAK FROM SOUTH WALL IN THE BASEMENT WOMANS WASHROOM. MUST LOCATE SOURCE OF LEAK AND REPAIR. BASEMENT MENS WASHROOM TOILETS BROKEN. INSTRUCTED TO USE THE 1ST FLOOR MENS WASHROOMS AND REPAIR BROKEN TOILET.
FOOD HANDLER REQUIREMENTS MET
FOOD HANDLER REQUIREMENTS NOT MET. MUST HAVE PROOF OF ALL TRAINING FOR ALL FOOD HANDLERS.
APR 172015FAILED13 violations3 CRITICALDETAILS
APR 17
2015
FAILED
13 violations3 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATLY 2LBS RICE AT 72.1F AND 2 LBS BEANS AT 87.5F HELD IN HOT HOLDING UNIT. INSTRUCTED TO REHEAT ALL PREPARED FOODS TO 165F THEN TO HOLD HOT AT 140F. ALL FOOD DISCARDED. OWNER STATES ESTIMATED VALUE TO BE $40.00. CRITICAL VIOLATION 7-38-005(A).
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
DISH MACHINE NOT PROPERLY OPERATING AND RUNNING A CYCLE. NOT DISPENSING SANITIZER WHILE MACHINE WAS IMPROPERLY OPERATING AND DISHES OBSERVED INSIDE ATTEMPTING TO WASH. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL OPERATING PROPERLY, CDPH CONTACTED FOR TAG REMOVAL. INSTRUCTED TO USE THE THREE COMPARTMENT SINK LOCATED IN THE BASEMENT PREP AREA. CRITICAL VIOLATION 7-38-030.
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
OBSERVED PILES OF BAGS OF EMPTY FOOD CONTAINERS AND EMPTY SODA CANS ON REAR OUTDOOR PATIO. INSTRUCTED TO PROPERLY DISPOSE OF ALL GARBAGE AND REMOVE PILED BAGS. SERIOUS VIOLATION 7-38-020.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE OR POSTED ON THE PREMISES. SERIOUS VIOLATION 7-38-012.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 12-3-14. #32- INSTRUCTED TO PROVIDE TIGHT FITTING COVER/LID FOR ICE BINS BEHIND FRONT AND REAR BAR.#33- INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ICE BINS, 3 COMPARTMENT BAR SINK, EXPOSED HAND SINK, COUNTER SHELVES, STORAGE SHELVES IN FRONT AND IN REAR BAR.#34- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP, FRONT AND REAR BAR AND IN BASEMENT STORAGE AND PREP AREA.#38-INSTRUCTED TO REPAIR LOW HOT AND COLD WATER PRESSURE AT 3 COMPARTMENT BAR SINK IN REAR BAR.#40- INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS. SERIOUS VIOLATION 4-42-090.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL PRE-PACKAGED PREPARED FOODS IN THE WALK-IN COOLER SOLD TO STORES MUST BE LABELED WITH BUSINESS NAME AND ADDRESS WITH LIST OF INGREDIENTS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
SHELVING THROUGHOUT BOTH PREP AREAS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR/EXTERIOR OF ALL COOLERS DIRTY MUST CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WATER DAMAGED CEILING TILES IN HALLWAY AT FRONT MENS WASHROOM. MUST REPLACE.HOLE IN WALL OF STAIR WELL TO BASEMENT PREP. MUST SEAL.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
NO LIGHTING IN THE REAR MENS WASHROOM. MUST PROVIDE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
BROKEN HOT WATER NOZZLE ON BANQUET BAR THREE COMPARTMENT SINK. LEAK UNDER THE BANQUET BAR EXPOSED HAND SINK. MUST REPAIR ALL.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL FOOD HANDLERS MUST WEAR HAT HAIR RESTRAINT.
FOOD HANDLER REQUIREMENTS MET
FOOD HANDLER REQUIREMENTS NOT MET. MUST HAVE PROOF OF ALL TRAINING FOR ALL FOOD HANDLERS.
DEC 32014PASS W/ CONDITIONS7 violationsDETAILS
DEC 3
2014
PASS W/ CONDITIONS
7 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (IE BEEF, CHICKEN, COOKED RICE, BURRITO, TACO ETC.) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON PREMISE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. SERIOUS VIOLATION ISSUED 7-38-012.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO PROVIDE TIGHT FITTING COVER/LID FOR ICE BINS BEHIND FRONT AND REAR BAR.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ICE BINS, 3 COMPARTMENT BAR SINK, EXPOSED HAND SINK, COUNTER SHELVES, STORAGE SHELVES IN FRONT AND IN REAR BAR.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP, FRONT AND REAR BAR AND IN BASEMENT STORAGE AND PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTRUCTED TO REPAIR LOW HOT AND COLD WATER PRESSURE AT 3 COMPARTMENT BAR SINK IN REAR BAR.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO CLEAN AND REORGANIZE FRONT AND REAR BAR AND IN BASEMENT STORAGE AREA TO PREVENT PEST HARBORAGE.
AUG 152014PASSED4 violationsDETAILS
AUG 15
2014
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Cutting boards that had deep cuts, shall be repaired/replaced. Bsmt storage shelving that had exposed raw wood, shall be repaired/sealed, reach in cooler shelving/racks that had peeling paint/rust shall be repaired/replaced. Bar counter had exposed raw wood, shall be repaired/sealed.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Non food contact surfaces of walk in cooler sheving, cooler shelving not clean, need detailed cleaning(crevices), bsmt storage shelving not clean, need detailed cleaning(crevices).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floors in bsmt storage areas under shelving, and by furnace area not clean, need detailed cleaning.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Walls that had peeling paint by 2 compartment sink in prep area shall be repaired/sealed.
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 →