FAIL
Risk 1 (High)
LA MICHOACANA DIVERSEY LLC Fails Health Inspection - Chicago Restaurant
LA MICHOACANA DIVERSEY LLC
(AKA: LA MICHOACANA DIVEREY LLC)
6003 W DIVERSEY AVE, CHICAGO 60639
Restaurant
August 26, 2025
Canvass
License #2496130
4
Total Violations
2
Critical
2
Major
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASH SINK IN FRONT PREP AREAS. INSTRUCTED TO PROVIDE HANDSINK(S) ACCORDING TO FOOD CODE STANDARDS. RECOMMENDS ONE ON EACH END: EAST ICE CREAM LINE AND SOUTH WAFFLE/CREPE LINE OR WHERE THE TWO PREP LINES INTERSECT. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED KITCHEN ICE MACHINE NOT CLEAN. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR SURFACES AND STRUCTURES (PVC PIPES AND BLACK COMPRESSOR) AND MAINTAIN.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED BLUE WIPING CLOTHS ON COUNTERTOPS AND FREEZER DOORS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN PROPER SANITIZING BUCKETS AND SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED BLUE WIPING CLOTHS ON COUNTERTOPS AND FREEZER DOORS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN PROPER SANITIZING BUCKETS AND SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection