MAY 11
2018
PASSED
6 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
LA TABERNA ON HALSTED.
EAT. 83/100
1301 S HALSTED ST · WEST LOOP, CHICAGO
Last inspected May 11, 2018 · passed
8 of 11 inspections passed, with 4 critical violations on file.
THE NUMBERS
INSPECTIONS
11
8 passed · 2 w/ conditions · 1 failed
VIOLATIONS
35
includes 4 critical
RECORDS COVER
7 YEARS
since Sep 2010
INSPECTION HISTORY
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL FOOD CONTAINERS (FLOUR, SUGAR, POTATOES, ONIONS)WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST DISCONTINUE USING MILK CRATES AS STORAGE RACKS THROUGHOUT THE PREMISES, USE PROPER RACKS FOR FOOD AND EQUIPMENT STORAGE. PROVIDE COVERS FOR ICE BIN AT BAR.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN UNKNOWN DEBRIS FROM INTERIOR OF SODA NOZZLES & CADDY'S BEHIND THE BAR. ALSO, CLEAN WATER AND DEBRIS FROM INTERIOR CONTACT SURFACES OF PREP COOLERS AT HOT SERVICE LINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN DEBRIS FROM FLOORS UNDER AND BEHIND HEAVY EQUIPMENT, AND IN THE WALK-IN COOLER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPAIR BROKEN STOPPER UNDER MIDDLE COMPARTMENT OF THE 3-COMP SINK IN REAR. ALSO, REPAIR LEAKY FAUCET AT EXPOSED HAND SINK NEXT TO THE PREP COOLER IN THE PREP AREA.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE PREPARING FOOD. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOOD.
MAR 82017PASSED1 violationDETAILS
MAR 8
2017
PASSED
1 violationDETAILS
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO REMOVE DUST FROM WALL AND PIPES ABOVE DISH MACHINE IN REAR OF KITCHEN,
SEP 302016PASS W/ CONDITIONS2 violationsDETAILS
SEP 30
2016
PASS W/ CONDITIONS
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INTERIIOR PANEL OF ICE MACHINE WITH SLIGHT BUILD-UP. INSTD TO CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR SAME.
AUG 192016PASS W/ CONDITIONS3 violations1 CRITICALDETAILS
AUG 19
2016
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
LOW TEMPERATURE DISHMACHINE AT BAR AREA UNABLE TO SANITIZE, 0 PPM OF SANITIZER WHEN TESTED. DISHMACHINE TAGGED AND INSTD TO CONTACT CDPH TO REINSPECT WHEN REPAIRED. INSTD TO USE MAIN DISHMACHINE OR 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. VIOLATION 7-3-030 CRITICAL.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INTERIIOR PANEL OF ICE MACHINE WITH SLIGHT BUILD-UP. INSTD TO CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR SAME.
FEB 192015PASSED6 violationsDETAILS
FEB 19
2015
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN THE CAN OPENER AND STORAGE RACKS FOR CLEAN EQUIPMENT IN REAR DISHWASHING AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS IN BOTH FOOD PREP AREAS(FOOD DEBRIS).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN WALL NEAR SIDE EXIT DOOR ABOVE BULK FOOD STORAGE BINS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE MISSING SHIELD FOR MIDDLE LIGHT UNDERNEATH HOOD IN FOOD PREP AREA. REPLACE BLOWN LIGHT IN DISHWASHING AREA.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
ICE SCOOP IMPROPERLY STORED ON THE ICE INSIDE LARGE ICE MACHINE IN REAR.
FOOD HANDLER REQUIREMENTS MET
Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
show all 11 inspections →
SEP 192014PASSED2 violationsDETAILS
SEP 19
2014
PASSED
2 violationsDETAILS
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED BLOWN LIGHT BULBS UNDER THE PREP KITCHEN HOOD AND IN THE DISH WASHING ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED THE FOLLOWING LEAKS: PLUMBING AT THE FRONT KITCHEN EXPOSED HAND SINK, THE FAUCET BASE AT THE 1 COMPARTMENT SINK IN THE PREP AREA, THE 3 COMPARTMENT SINK FAUCET BASE AND THE PLUMBING UNDER THE RIGHT BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
AUG 82013PASSED3 violationsDETAILS
AUG 8
2013
PASSED
3 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
LABEL BULK STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REMOVE DUST FROM WALL AND PIPES ABOVE DISHMACHINE IN REAR OF KITCHEN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FAUCET NECK SQUIRTING WATER WHEN IN USE AT ONE COMP SINK IN BETWEEN KITCHEN AND COOKING AREA; REPAIR.
JUL 102012PASSED3 violationsDETAILS
JUL 10
2012
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN AND SANITIZE KNIFE RACK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
PERSONAL ITEMS MUST BE KEPT AWAY FROM FRONT BAR AREA AND REAR KITCHEN PREP AREAS AT ALL TIMES.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST KEEP WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.
NOV 282011PASSED3 violationsDETAILS
NOV 28
2011
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE KNIFE HOLDER IS DIRTY, REMOVE IT FROM WALL AND HAVE IT WASHED, RINSED AND SANITIZED.
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. CLEAN THE WET DIRTY FLOOR WHERE IT SEEPS IN FROM THE FOUNDATION.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
A POTABLE WATER LEAK WAS FOUND UNDER THE DISH SPRAYER, REPAIR LEAKING PLUMBING.
SEP 232010FAILED6 violations3 CRITICALDETAILS
SEP 23
2010
FAILED
6 violations3 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. The high temperature dishmachine has a 115 f final rinse temperature, The final rinse needs to be 180 f.
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. No hot water, restore hot water under city pressure.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Live smallfly activity in the dining room must be eliminated.
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. Resael the floor around the back door utilities so it is smooth and sanitary. Clean the basement floor.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Repair the leaking mop sink faucet. Repair the 3-comp sink faucet so it reaches all three compartments and stays that way. Clean the bathroom ceiling vents.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
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 →