La Guera Restaurant
Last inspected: May 14, 2014
52
Score
The health department has logged six inspections at La Guera Restaurant, the earliest from 2013. On May 14, 2014, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection. The file hasn't been updated since May 14, 2014, so take the current picture with that in mind.
The trend has not been favorable: recent inspections average around five violations each, up from closer to three violations before.
Across the inspection history, “facilities to maintain proper temperature” is the issue that surfaces most often, recorded three times.
La Guera Restaurant's latest score of 52 falls below the Chicago average of 81. The pattern in the record is worth a careful look.
6
Inspections
0
Critical latest
0
Major latest
13
Minor latest
Inspection History
May 14, 2014
Routine
13 minor violations.
View 13 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER AT 90.2F WITH(RED & GREEN SALSA,SLICED TOMATOES STORED ON TOPSIDE OF COOLER.A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 40F OR BELOW.ONCE REPAIRED FAX LETTER TO (312)746-8040 WHEN READY.(CRITICAL 7-38-005A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS AT STEAM TABLE & 2-DOOR PREP COOLER,COUNTER TOPS SUCH AS COOKED STEAK 68.6F,ITALIAN BEEF 131.1F,ITALIAN SAUSAGE 129.4F,HOT DOGS 123.2F,POLISH SAUSAGE 121.2F,CORN ON COB 129.8F,BEANS 117.3,SLICED TOMATO 73.5F,RED SALSA 66.2F,GREEN SALSA 55.7F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED BY OWNER.MUST HAVE COLD HOLDING AT 40F OR BELOW & HOT FOODS AT 140F & ABOVE.APPX.15LBS. $30.(CRITICAL 7-38-005A)
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: OBSERVED HAND WASHING FACILITIES WITHOUT SOAP & TOWELS ACCESSIBLE FOR STAFF AT THIS TIME OF INSPECTION AT HAND SINK IN PREP AREAS & TOILET ROOMS WHILE FOOD IS BEING HANDLED.FRONT PREP HAND SINK NO SOAP & TOWELS,REAR PREP AREA HAND SINK NO TOWELS,TOILET ROOM NO SOAP & TOWELS.MUST PROVIDE AT ALL TIMES.HAD MANAGER TO PUT SOAP & TOWELS AT SINKS AT THIS TIME.(CRITICAL 7-38-030)
12
* inspection report summary displayed and visible to all customers
Inspector notes: OBSERVED NO SUMMARY REPORT DISPLAYED AND VISIBLE FOR ALL CUSTOMERS TO VIEW.WILL PROVIDE & POST A NEW SUMMARY REPORT ON SITE FOR ALL CUSTOMERS TO VIEW AT THIS TIME OF INSPECTION.(SERIOUS 7-42-010B).
28
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL & DATE COOKED FOODS IN COOLERS & FREEZERS.MUST LABEL REPACKAGED FOOD ITEMS ON DISPLAY FOR SALE.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS ABOVE 3- COMP SINK.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REMOVE FOIL FROM SHELF UNDER GRILL TABLE.MUST REPAIR OR REPLACE MISSING HANDLE ON LID AT STEAM TABLE.MUST REMOVE CARD BOARD BOXES USED FOR GARBAGE AND PROVIDE GARBAGE CANS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER,GRILL TABLE,LOWER SHELF AT STEAM TABLE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST REPAIR OR REPLACE LOOSE FLOOR TRIM IN FRONT OF 3- COMP SINK.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPLACE STAINED CEILING TILES IN REAR PREP AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST CLEAN DEAD INSECTS FROM LIGHT SHIELDS & REPLACE BURNTOUT LIGHT BULB IN DINING AREA.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST REPLACE MISSING SELF CLOSING DEVICE ON TOILET ROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE A DIPPING WELL FOR BULK ICE CREAM AND DON'T STORE ICE CREAM SCOOPS IN ICE CREAM CONTAINERS.MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMP SINK.
38
52
Dec 27, 2013
Reinspection
No violations found.
100
Dec 23, 2013
Reinspection
3 minor violations.
View 3 violations
Facilities to maintain proper temperature
Inspector notes: Rear first cooler/freezer not maintaining temperature. Instructed to have cooler at 40 F or below and freezer 0 F or below.
2
Food protected during storage, preparation, display, service and transportation
Inspector notes: MUST PROVIDE A BARRIER AT FRONT COUNTER AREA TO PREVENT CUSTOMERS FROM ENTERING FOOD PREP AREA.
16
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: THREE COMPARTMENT SINK, MUST REPAIR LEAKING FAUCET.
38
86
Dec 5, 2013
License
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: ALL COOLERS AND REFRIGERATION MUST BE UP AND OPERATING AT TIME OF INSPECTION, ADDITIONAL COOLERS NEEDED,
2
Food protected during storage, preparation, display, service and transportation
Inspector notes: MUST PROVIDE A BARRIER AT FRONT COUNTER AREA TO PREVENT CUSTOMERS FROM ENTERING FOOD PREP AREA,
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: MUST RODENT PROOF FRONT DOOR, APPROX., 1/4 GAP AT BOTTOM OF DOOR,
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: MUST PROVIDE ACTUAL FOOD SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION, NO XEROX COPIES ACCEPTED, OR PROVIDE PROOF OF ENROLLMENT,
21
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST RESEAL ALL FLOOR SURFACES, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK, AND REPAIR LEAKING FAUCET AT SAME SINK,
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS,
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST CLEAN AND BETTER ORGANIZE ALL CLOSET AREAS, REMOVE UNUSED EQUIPMENT, AND PROVIDE KEY FOR BASEMENT AREA,
41
67
Nov 18, 2013
License
No violations found.
100
Oct 24, 2013
License
No violations found.
100
Frequently Asked Questions
When was La Guera Restaurant last inspected?
The most recent health inspection at La Guera Restaurant on file is from May 14, 2014. The public record contains six inspections in total.
What is the most common violation at La Guera Restaurant?
Across the inspection record, “facilities to maintain proper temperature” has been cited three times, more than any other issue at La Guera Restaurant.
Has La Guera Restaurant's inspection record improved over time?
No. Recent inspections at La Guera Restaurant have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at La Guera Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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