La Fonda Latino Grill
Last inspected: Dec 19, 2017
100
Score
Public records show 14 inspections at La Fonda Latino Grill stretching back to 2010. The most recent visit was on Dec 19, 2017. A low risk tier reflects an inspection that turned up minimal issues. The file hasn't been updated since Dec 19, 2017, so take the current picture with that in mind.
Violation counts have held steady across recent visits, averaging around three violations each.
“Food and non-food contact equipment utensils clean” comes up most often, recorded 10 times in the inspection record.
Compared to the broader Chicago restaurant scene, where the average is 81, this is a stronger showing. The record reflects steady performance over time.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 19, 2017
Reinspection
No violations found.
100
Dec 12, 2017
Routine
6 minor violations.
View 6 violations
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS FROM #1982594 ON 2-2-17 NOT CORRECTED #35- MOLDY WALL CAULKING AT THE DISH MACHINE. MUST REPLACE.#38- MUST INSTALL AN EXPOSED HAND WASHING SINK ON THE COOKS LINE WHERE THERE IS HANDLING OF READY TO EAT FOODS. OR, CONVERT THE ONE COMPARTMENT PREP SINK TO HAND WASHING, INSTALL SPLASH GUARDS ON BOTH SIDES, PROVIDE SOAP AND PAPER TOWELS. SERIOUS VIOLATION 7-42-090.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL SUGAR CONTAINER AT THE BAR.
30
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS IN THE FOLLOWING AREAS WITH FOOD DEBRIS AND EXCESSIVE GREASE: UNDER THE SHELVING WITH STORED POTS AND PANS. UNDER THE DEEP FRYERS AND COOKS LINE EQUIPMENT. MUST CLEAN AND MAINTAIN.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MISSING LIGHT SHIELDS IN THE REAR KITCHEN AT BOX FREEZER STORAGE. MUST REPLACE.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL ITEMS STORE THROUGHOUT THE BAR MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WIPING CLOTHS THROUGHOUT THE BAR AND COOKS LINE MUST BE STORED INSIDE A CONTAINER WITH SANITIZING SOLUTION.
43
74
Feb 2, 2017
Routine
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL BULK FOOD CONTAINERS MUST BE LABELED.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE CARDBOARD BOX AS FOOD CONTAINER ON THE COOKS LINE. MUST BE CLEAN, WASHABLE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR OF THE KITCHEN TALL REACH-IN FREEZER WITH EXCESSIVE FOOD DEBRIS AND ICE BUILD-UP. MUST CLEAN AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MOLDY WALL CAULKING AT THE DISH MACHINE. PEELING WALL CAULKING AT THE TWO COMPARTMENT PREP SINK. MUST REPLACE. WALL AT THE DISH MACHINE CHEMICAL STORAGE WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST INSTALL A LIGHT SHIELD OR SHATTER PROOF BULB ABOVE THE BASEMENT TALL REACH-IN FREEZER.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST INSTALL AN EXPOSED HAND WASHING SINK ON THE COOKS LINE WHERE THERE IS HANDLING OF READY TO EAT FOODS. OR, CONVERT THE ONE COMPARTMENT PREP SINK TO HAND WASHING, INSTALL SPLASH GUARDS ON BOTH SIDES, PROVIDE SOAP AND PAPER TOWELS. TWO COMPARTMENT PREP SINK IS AVAILABLE ON COOKS LINE.
38
74
Mar 10, 2016
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK N COOLER AND MAINTAIN.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CAULK ALONG THE SPLASH GUARD OF 3 COMPARTMENT SINK AND WASHBOWL SINK IN EMPLOYEES WASHROOM CAULK WORN OUT. MUST RE CAULK AND MAINTAIN. NO DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. MUST PROVIDE 3 DRAIN STOPPERS. RIPPED OFF SCREEN ON THE EXIT DOOR. MUST REPAIR OR REPLACE SCREEN DDOR. MUST PROVIDE OR INSTALL LID FOR THE ICE BIN BEHIND THE BAR TO PROTECT THE ICE FROM ANY CONTAMINATION.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CEILING VENT COVER IN ALL 3 WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN IN DETAIL,REMOVE DUST AND MAINTAIN.
35
Food handler requirements met
Inspector notes: NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
45
82
Dec 2, 2015
Routine
1 minor violation.
View 1 violation
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO DETAIL CLEAN THE LOWER COMPARTMENT OF THE DEEP FRYERS TO REMOVE GREASE BUILDUP AND GRIME, INTERIOR SURFACE OF THE REACH-IN FREEZER TO REMOVE FOOD DEBRIS, AND THE GASKETS ON THE BEER COOLER BEHIND THE BAR TO REMOVE LIQUID SPLATTER AND DEBRIS--MUST MAINTAIN.
33
95
Apr 15, 2015
Routine
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOUND THE PLASTIC STORAGE RACK USED TO STORE POTS AND PANS, SOILED WITH A BLACK SUBSTANCE. INSTRUCTED TO DETAIL CLEAN STORAGE RACK AND MAINTAIN.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOUND THE MIDDLE STOPPER AT THE BAR 3-COMPARTMENT SINK WRAPPED IN PLASTIC. INSTRUCTED TO PURCHASE A PROPER FITTING STOPPER FOR 3-COMPARTMENT SINK.
38
90
Aug 12, 2014
Routine
7 minor violations.
View 7 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: FOUND COOKED AND RAW FOOD INSIDE PLASTIC GROCERY BAGS,STORED IN REACH-IN FREEZER AND CHEST FREEZERS.INSTRUCTED TO PROVIDED A FOOD GRADE BAGS OR FOOD PLASTIC CONTAINERS WITH LIDS
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NO LIDS PROVIDED AT ICE BIN BEHIND THE BAR,INSTRUCTED TO PROVIDE, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.OBSERVED CLEAN FOOD TONGUES HANGING FROM METAL SHELF ALMOST TOUCHING THE FLOOR BY THE THREE COMPARTMENT SINK, INSTRUCTED TO RELOCATE /STORE ITEM MENTION FOR PROPER STORAGE AND MINIMIZE SOURCE OF CONTAMINATION.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: GREASE INSIDE THE DEEP FRYERS AND METAL RACKS BY THE THREE COMPARTMENT SINK,INSTRUCTED TO CLEAN AND MAINTAIN. EXCESS ICE BUILD UP INSIDE THE CHEST FREEZER BY THE PREP TABLE IN KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: GREASE BUILD-UP UNDER THE COOKING EQUIPMENT INSTRUCTED TO CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: ACCUMULATION OF BLACK SLIME ON WALL BEHIND UNDER AND SIDE OF THE DISH MACHINE.INSTRUCTED TO REMOVE AND MAINTAIN.ALSO REMOVE BLACK SLIME ON CAULKING BETWEEN THE WALL AND DISH MACHINE.INSTRUCTED TO CLEAN AND MAINTAIN
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NO STOPPERS PROVIDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE USING SHUT GLASS WRAPPED IN PLASTIC,INSTRUCTED TO PROVIDED PROPER STOPPERS FOR THE SAID SINK
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA,INSTRUCTED ALL EMPLOYEE MUST WEAR HAIR RESTRAINT IN PREP AREA AT ALL TIMES.
42
70
Sep 12, 2013
Reinspection
No violations found.
100
Sep 5, 2013
Routine
4 minor violations.
View 4 violations
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: FOUND BOTH MENS/WOMENS WASHROOMS WITH NO RUNNING HOT WATER, 76.1 F. HOWEVER FOUND DISHWASH 3-COMPARTMENT SINK WITH RUNNING HOT WATER AT 122.6 F. INSTRUCTED MANAGER MUST PROVIDE RUNNING HOT WATER AT MENS/WOMENS CUSTOMER WASHROOMS. SERIOUS VIOLATION 7-38-030.
26
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOUND ACCUMULATED GREASE BUILD UP INSIDE FRYER (LEFT SIDE FRYER) AND FOOD BUILD UP INSIDE PREP AREA COOLERS INTERIOR DOOR HINDGES/CORNERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED GAPS IN WALLS AROUND PIPES UNDER 2-COMPARTMENT AND 1-COMPARTMENT SINKS. MUST SEAL GAPS AROUND PIPES/WALLS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PREP AREA HANDWASH BOWL DRAIN PIPE LEAKING. MUST REPAIR SINK.
38
82
May 25, 2012
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED DIRT BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS/MAINTAIN.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PREP AREA CEILING END CAPS MISSING ABOVE 1-COMPARTMENT SINK. MUST PROVIDE END CAPS FOR ALL LIGHT BULBS.
36
86
Jan 11, 2011
Consultation
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391351
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING SEE REPORT #391351
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #391351
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #391351
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #391351
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//VIOLATION REMAINING SEE REPORT #391351
36
74
Jan 6, 2011
Routine
10 minor violations.
View 10 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS(COOKED CHICKEN ON COUTER AT 88.9F NO TIME OR TEMP ON ITEM,RAW EGGS,FISH IN WALK IN COOLER & REACH IN COOLER IN PREP AREA NO TIME OR TEMP ON ITEMS OR TEMP LOG.ITEMS TEMP BETWEEN 44.5F-50.0F MGMT VOLUNTEREED TO PROPERLY DISCARD FOOD ITEMS $75.OO,2DOZ OF EGGS 20LBS
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//NO PERSON ON PREEMIES WITH A CITY FOOD SANITATION CERTIFICATE AT THIS TIME OF INSPECTION/NEED ONE PERSON PER SHIFT WITH A SANITATION CERTIFICATE.
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES,DATES, & TIMES ON FOOD ITEMS IN STORAGE.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST INVERT ALL POTS & PANS IN PREP AREA.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST HAVE LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS DRY STORAGE INTERIOR OF EQUIPMENT UNDER HOOD OVER COOKING RANGE NEED CLEANING
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//MUST REPLACE LIGHT OUT UNDER HOOD OVER COOKING RANGE IN KITCHEN AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.//MUST REPAIR BASE OF FAUCET ON 3 COMP.SINK BEHIND BAR.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//MUST REMOVE ALL UNNECESSARY ARTICLE OFF PREMISES IN SUB BASEMENT OR PROPERLY STORE AWAY.
41
61
Jan 28, 2010
Tag Removal
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.//need names, dates on all food items in storage.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.// invert all pots, pans&plates in prep area, storage/to0 properly store glasses on pre set tables in dinning area.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//replace all stain badly pitted cutting boards in prep area./paint raw wooden shelve in bsmt storage area.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily./some shelves in cooler dry storage need cleaning.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under around stock equipment need cleaning, store all stock 6"off floor when in storage.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//remove all unnecessary article off premise, or properly store away.
41
74
Jan 26, 2010
Routine
7 minor violations.
View 7 violations
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.//OBSERVED BLACK MOLD IN TOP AREA OF ICE MACHINE WERE ICE IS MADE IN WATER & ICE /MACHINE TAG UP DO NOT USE UNTIL REINSPECTED BY DEPT. OF HEALTH
4
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES ,DATES ON ALL FOOD ITEMS IN STORAGE.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INVERT ALL POTS,PANS & PLATES IN PREPAREA ,STORAGE/TO PROPERLY STORE GLASSES ON PRE SET TABLES IN DINNING AREA.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//REPLACE ALL STAIN BADLY PITTED CUTTING BOARDS IN PREP AREA./PAINT RAW WOODEN SHELVE IN BSMT STORAGE AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily./SOME SHELVES IN COOLERS DRY STORAGE NEED CLEANING.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS UNDER AROUND STOCK EQUIPMENT NEED CLEANING ,STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//REMOVE ALL UNNECESSARY ARTICLE OFF PREMISE,OR PROPERLY STORE AWAY
41
70
Frequently Asked Questions
When was La Fonda Latino Grill last inspected?
The most recent health inspection at La Fonda Latino Grill on file is from Dec 19, 2017. The public record contains 14 inspections in total.
What is the most common violation at La Fonda Latino Grill?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited 10 times, more than any other issue at La Fonda Latino Grill.
Has La Fonda Latino Grill's inspection record improved over time?
Results have been roughly steady. Inspections at La Fonda Latino Grill have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Fonda Latino Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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