La Kermese
Last inspected: Mar 3, 2011
61
Score
Inspectors have visited La Kermese five times, with records going back to 2010. The newest entry in the record is dated Mar 3, 2011. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. Public records show no inspections at La Kermese since Mar 3, 2011, so this file may not reflect current conditions.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly six violations before.
“Food and non-food contact surfaces properly designed” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 81, which La Kermese's 61 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
5
Inspections
0
Critical latest
0
Major latest
10
Minor latest
Inspection History
Mar 3, 2011
Consultation
10 minor violations.
View 10 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS IN COOLERS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN CUTTING BOARDS,WORN DOOR GASKETS ON 6- DOOR COOLER & GLASS DOOR COOLER IN BAR AREA,SINK STOPPERS.MUST REMOVE RUST FROM SHELVING UNITS IN 1ST FL. WALK IN COOLER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN MEAT SLICER,OVEN,LIGHT SHIELDS,DISH RACKS,WHEEL BASES OF EQUIPMENT,2ND FL. WALK IN COOLER FAN GUARDS & SHELVING UNITS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST GROUT FLOOR IN BAR AREA,DISH WAHING AREA & WHERE NEEDED.MUST SCRAPE & PAINT PEELING PAINT ON FLOOR IN PREP AREA & DISH WASHING AREA.MUST SEAL DEEP GROOVES IN FLOOR IN PREP AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & STAINED CEILING TILES THROUGHOUT,WALL TILES,DAMAGED CEILING & PEELING PAINT ON 2ND FL,WORN DOOR SWEEPS ON FRONT & SIDE DOORS.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS THROUGHOUT.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE END CAPS ON LIGHT SHIELD IN FOOD PREP AREAS.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Inspector Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE A SELF CLOSING DEVICE ON 2ND FL. STAFF TOILET ROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Inspector Comments: 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 REPLACE MISSING FILTERS AT HOOD OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK IN PREP AREA & BAR AREA,LEAKY URINAL IN MEN'S,MISSING BACK FLOW DEVICE ON MOP SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL REACH IN COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Inspector Comments: 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 ARTICLES OF CLOTHING FROM EQUIPMENT IN PREP AREA & ADJACENT STORAGE ROOM.
41
61
Feb 8, 2011
Routine
12 minor violations.
View 12 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.OBSERVED FRESH OYSTERS & CLAMS IN A PAN IN REACH IN COOLER WITH OUT 90 DAY SHELL FISH TAGS WITH PRODUCT.MANAGER STATES"HE DISCARDS TAGS".INSTRUCTED MANAGER THAT HE MUST KEEP SHELL FISH TAGS FOR 90 DAYS.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX.12LBS.$48.
1
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees.OBSERVED NO PAPER TOWELS AT BOTH HAND SINKS IN PREP AREA & STAFF 2ND FL. TOILET ROOM WHILE FOOD IS BEING PREPARED & SERVED AT THIS TIME.MUST PROVIDE SOAP & TOWELS AT ALL TIMES AT HAND SINKS.
12
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.MUST LABLE & DATE COOKED FOODS IN COOLERS.
30
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 REPAIR OR REPLACE WORN CUTTING BOARDS,WORN DOOR GASKETS ON 6- DOOR COOLER & GLASS DOOR COOLER IN BAR AREA,SINK STOPPERS.MUST REMOVE RUST FROM SHELVING UNITS IN 1ST FL. WALK IN COOLER.
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.MUST CLEAN MEAT SLICER,OVEN,LIGHT SHIELDS,DISH RACKS,WHEEL BASES OF EQUIPMENT,2ND FL. WALK IN COOLER FAN GUARDS & SHELVING UNITS.
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.MUST GROUT FLOOR IN BAR AREA,DISH WAHING AREA & WHERE NEEDED.MUST SCRAPE & PAINT PEELING PAINT ON FLOOR IN PREP AREA & DISH WASHING AREA.MUST SEAL DEEP GROOVES IN FLOOR IN PREP AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & STAINED CEILING TILES THROUGHOUT,WALL TILES,DAMAGED CEILING & PEELING PAINT ON 2ND FL,WORN DOOR SWEEPS ON FRONT & SIDE DOORS.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS THROUGHOUT.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE END CAPS ON LIGHT SHIELD IN FOOD PREP AREAS.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE A SELF CLOSING DEVICE ON 2ND FL. STAFF TOILET ROOM DOOR.
37
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 REPLACE MISSING FILTERS AT HOOD OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK IN PREP AREA & BAR AREA,LEAKY URINAL IN MEN'S,MISSING BACK FLOW DEVICE ON MOP SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL REACH IN COOLERS.
40
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 ARTICLES OF CLOTHING FROM EQUIPMENT IN PREP AREA & ADJACENT STORAGE ROOM.
41
55
Oct 7, 2010
Reinspection
No violations found.
100
Sep 29, 2010
Routine
6 minor violations.
View 6 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. OBSERVED EVIDENCE OF INSECTS; OVER 8 LIVE ROACHES NOTED INSIDE ELECTRICAL CLOSET AT REAR DISH WASHING AREA AND OVER 10 FRUIT FLIES AT JUICE BAR AREA ON EAST WALL BEHIND JUICER. MUST CLEAN-SANITIZE AREAS. ENCOURAGED TO CALL PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
18
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #63230 DATED 1-20-10; VIOLATIONS #30,32,33,34,35,38,41. 30-MUST LABEL ALL PREP FOODS INSIDE WALK IN COOLERS. 32-MUST SEAL RAW WOOD SHELVES THRU-OUT 2ND FLOOR STORAGE ROOM. ALSO MUST REPLACE BROKEN GASKETS ON MAIN KITCHEN PREP REACH IN COOLER DOORS. 33-MUST CLEAN-SANITIZE; ALL COOKING EQUIPMENT THRU-OUT MAIN KITCHEN, COOLERS, FREEZERS, AND SHELVES THRU-OUT 2ND FLOOR STORAGE ROOM. 34-MUST CLEAN FLOORS THRU-OUT PREMISES AT CORNERS AND ALONG WALLS, INCLUDING 2ND FLOOR TO REMOVE DEAD ROACHES AND DEBRIS. 35-MUST REPLACE MISSING FILTERS UNDER BOTH HOODS AND CLEAN OTHER FILTERS AND HOODS, SEAL OPENINGS ON WALLS AND CEILING THRU-OUT 2ND FLOOR STORAGE ROOM AND REPLACE MISSING AND DAMAGED CEILING PANELS THRU-OUT PREMISES. 38-MUST REPAIR MAIN KITCHEN 3PART SINK FAUCET. 41-MUST REMOVE UNNECESSARY ARTICLES THRU-OUT 2ND FLOOR STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. CITATION ISSUED 7-42-090 SERIOUS.
29
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 REPLACE CUTTING BOARDS AT MAIN KITCHEN.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN EAST WALL AT JUICE BAR AREA BEHIND JUICER.
35
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 SEAL RUSTY GREASE TRAPS UNDER 3PART AND 2PART SINKS IN MAIN KITCHEN AND REPAIR TEMP. GAUGES FOR DISH MACHINE.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
74
Jan 20, 2010
Routine
8 minor violations.
View 8 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: 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. OBSERVED CERTIFIED FOOD MANAGER WASHING AND RINSING MULTI-USE UTENSILS, BUT NOT SANITIZING THEM. INADEQUATE UTENSIL SANITATION. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK WITH 100PPM CHLORINE SANITIZER. CITATION ISSUED 7-38-030 CRITICAL.
8
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. MUST LABEL ALL PREP FOODS INSIDE WALK-IN COOLERS.
30
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 SEAL RUSTY BOTTOM PANEL OF GRILL AT FRONT COOKING AREA, AND RAW WOOD SHELVES UNDER FRONT SERVING COUNTER, AND RUSTY SHELVING UNITS AT REAR STORAGE AREA AND RAW WOOD SHELVES THRU-OUT 2ND FLOOR STORAGE ROOM. ALSO REPLACE BROKEN GASKETS ON MAIN KITCHEN PREP REACH IN COOLER DOORS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; ALL COOKING EQUIPMENT THRU-OUT MAIN KITCHEN, COOLERS, FREEZER, AND SHELVES UNDER FRONT COUNTER.
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. MUST SEAL MAIN KITCHEN FLOOR, AND CLEAN FLOORS THRU-OUT PREMISES AT CORNERS AND ALONG WALL, INCLUDING 2ND FLOOR STORAGE ROOM.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ALL OPENINGS ON WALL AND CEILING THRU-OUT 2ND FLOOR STORAGE ROOM, REPLACE MISSING FILTERS UNDER ALL 5 HOODS, CLEAN HOODS AND FILTERS AND REPLACE MISSING AND DAMAGED CEILING PANEL THRU-OUT DINING AREA AND WOMEN'S WASHROOM.
35
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 LEAKS UNDER MAIN KITCHEN 3PART SINK PIPES, UNDER BAR AREA 3PART SINK, AND MAIN KITCHEN FAUCET.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT 2ND FLOOR STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
41
67
Frequently Asked Questions
When was La Kermese last inspected?
The most recent health inspection at La Kermese on file is from Mar 3, 2011. The public record contains five inspections in total.
What is the most common violation at La Kermese?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at La Kermese.
Has La Kermese's inspection record improved over time?
No. Recent inspections at La Kermese have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Kermese means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
Nearby Restaurants