FAIL
Risk 1 (High)
QUESADILLA LA REINA DEL SUR INC. Fails Health Inspection - Chicago Restaurant
QUESADILLA LA REINA DEL SUR INC.
(AKA: QUESADILLA LA REINA DEL SUR)
2237 N WESTERN AVE, CHICAGO 60647
Restaurant
August 8, 2023
Canvass
License #2840896
4
Total Violations
1
Critical
2
Major
1
Minor
1
Corrected On Site
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER. OBSERVED SOUP AT 44F, BEANS AT 44F, SALSA AT 52-58F, COOKED MUSHROOMS AT 44F, CHEESE AT 44F, PASTOR AT 44F, CARNITAS AT 44F, AND BARBACOA AT 44F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO VISIBLE THERMOMETER INSIDE OF THE BASEMENT REFRIGERATOR. MANAGEMENT INSTRUCTED TO PROVIDE.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BAGS OF SOY STORED UNDER UNSHIELDED SEWAGE LINES IN THE BASEMENT. MANAGEMENT INSTRUCTED TO MOVE THE BAGS OF SOY BENEATH THE SEWAGE LINES OR SHIELD THE SEWAGE LINES TO INTERCEPT POTENTIAL DRIPS.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BAGS OF SOY STORED UNDER UNSHIELDED SEWAGE LINES IN THE BASEMENT. MANAGEMENT INSTRUCTED TO MOVE THE BAGS OF SOY BENEATH THE SEWAGE LINES OR SHIELD THE SEWAGE LINES TO INTERCEPT POTENTIAL DRIPS.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
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