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Business Info

Restaurant: La Fonda Latino Grill
Address: 5350 N Broadway, Chicago, IL 60640
Type: Restaurant
Total inspections: 5
Last inspection: May 25, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//REMOVE ALL UNNECESSARY ARTICLE OFF PREMISE,OR PROPERLY STORE AWAY
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
All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES ,DATES ON ALL FOOD ITEMS IN STORAGE.
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.
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.
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.
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.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//remove all unnecessary article off premise, or properly store away.
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.above violation has been corrected at this time of tag removal inspection on 1/28/2010.(su.pervisors assignment)
All food not stored in the original container shall be stored in properly labeled containers.//need names, dates on all food items in storage.
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.
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.
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.
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.

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.
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
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.
All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES,DATES, & TIMES ON FOOD ITEMS IN STORAGE.
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.
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.
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
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.
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.
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.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//ABATED
All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391351
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
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
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
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
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

OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
OBSERVED DIRT BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS/MAINTAIN.
PREP AREA CEILING END CAPS MISSING ABOVE 1-COMPARTMENT SINK. MUST PROVIDE END CAPS FOR ALL LIGHT BULBS.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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