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JANITZIO BURRITOS Y TAGUERIA

2933 N BROADWAY, CHICAGO, IL 60657 · Restaurant

11 inspections

  1. Canvass

    0 infraction

  2. Canvass

    0 infraction

  3. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.) MUST LABEL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND EXHAUST HOOD NOT CLEAN. MUST CLEAN.
  4. Réinspection de la plainte

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
  5. Plainte

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. TWO DOOR TALL REACH-IN COOLER FOUND AT 50F. WITH FOODS SUCH AS COOKED BEEF AT 49.9F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL.CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. COOKED CHICKEN AT 48.4F, COOKED RICE AT 45.1F, COOKED BEEF AT 49.9F, BEANS AT 48.9F. ALL FOODS DISCARDED. MANAGEMENT STATES TOTAL ESTIMATED POUNDS TO BE 30 LB AND TOTAL ESTIMATED VALUE TO BE $250.00. CRITICAL VIOLATION 7-38-005(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT STORE FOOD CONTAINERS INSIDE THE EMPLOYEE WASHROOM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TAPE AS MEANS OF REPAIR FOR SHELVING AND IN THE WHITE REACH-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF THE GREASE TRAP DIRTY WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND AROUND THE GREASE TRAP DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EXCESSIVE GREASE ON THE WALLS BEHIND THE COOKS LINE. MUST CLEAN AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
  6. Canvass

    5 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED,POOR HYGYENIC PRACTICES AT THIS TIME,FOOD HANDLER PERFORMING MULTIPLE TASKS(PREPARING TACOS,BURRITOS,TORTILLAS,HANDLING MONEYS)OBSERVED FOOD HANDLER RINSING HIS HANDS INSIDE THE 3 COMPARTMENT SINK WITH NO SOAP.INSTRUCTED TO WASH HANDS PROPERLY WITH SOAP AND USE THE EXPOSED HANDSINK ONLY FOR HANDWASHING.CRITICAL VIOLATION 7-38-010(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO PROPERLY STORE AND INVERT COOKING POTS AND SPOONS/FORKS TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL 2 OPENINGS ON FLOOR BENEATH THE FRONT SERVICE COUNTER AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND FOOD HANDLER/MANAGER WITH NO HAIR RESTRAINT AT THIS TIME.MUST PROVIDE HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.
  7. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE 2-DOOR COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE FREEZER IN FOOD PREP AREA. INSTRUCTED MANAGER TO USE A FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ARTICLES FROM EMPLOYEES WASHROOM TO PREVENT RODENT HARBORAGE.
  9. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET.(VACUUM BREAKER) FOUND HOOD VENT NOT CLEAN.(GREASE BUILDUP)
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ADDITIONAL THRESHOLD IS NEEDED AT FRONT DOOR
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR UNDER THE 2 DOOR REACH-IN COOLER AND AROUND THE GREASE TRAP,UNDER THE 3 COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. EVERYONE MUST WEAR HAIR RESTRAINT ENTERING PREP AREA.
  11. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOOD AT AN IMPROPER TEMPERATURE. OBSERVED 5# OF COOKED CHICKEN WITH A TEMPERATURE OF 46.7F STORED IN A PREP COOLER. PRODUCT WAS LABELED WITH A DATE OF 2/24/10. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $5. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED A TORN DOOR GASKET AROUND THE INSIDE OF THE DOOR OF THE 2 DOOR PREP COOLER. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ONE SINK STOPPER IS MISSING AT THE 3 COMPARTMENT SINK. MUST PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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. THE SALSA COOLER BELOW THE FRONT COUNTER AND THE PREP COOLER NEXT TO THE GRILL BOTH LACK A VISIBLE THERMOMETER INSIDE THE UNITS. MUST PROVIDE.