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TAQUERIA PRIMO CHUKIS UPTOWN

1708 W LAWRENCE AVE, CHICAGO, IL 60640 · Restaurant

8 inspections

  1. Toiles

    1 infraction

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE 2 DOOR REFRIGERATION UNITS TO BE IMPROPER:- PORK 51.3F AND STEAK 62.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 22 LBS OF PRODUCTS WORTH $90.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
  2. Toiles

    4 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO E IMPROPER:- LARGE CONTAINER OF RICE 88.7F (INSIDE REFRIGERATION UNIT), BREADED BEEF STEAK 45.5F, BEEF 49.8F, BEEF (SHREDDED) 116.6F, BEANS 95.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 28 LBS OF PRODUCTS WORTH $142.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, PORK, BEANS ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON DUTY AT ALL TIMES. SERIOUS VIOLATION #7-38-012
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED ASSORTED FOOD ITEMS INSIDE THE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAMES AND/OR PREPARED BY DATE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED THE FOLLOWING:- DIRTY AND DEEP CUTS ON CUTTING BOARDS AT THE PREP AREA, FOOD PARTICLES ON RAILS OF THE SERVICE COOLER, DIRT, OLD FOOD DEBRIS AND FOOD SPILLS ON SHELVES INSIDE THE REFRIGERATION UNIT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL OF THE ABOVE.
  3. Réinspection de la plainte

    0 infraction

  4. Plainte

    10 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. TALL REACH-IN COOLER FOUND AT 46.9F WITH FOOD SUCH AS COOKED RICE AT 67.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. COOKED RICE AT 67.6F, BEEF AT 54.9F, PORK AT 53.7F, COOKED CHICKEN AT 47.2F. ALSO NOTED COOKED BEEF STORED IN A LARGE, DEEP METAL PAN ON REAR DISH AREA SHELVING AT 104.5F. ALL FOODS DISCARDED. MANAGEMENT STATES A TOTAL OF 123 LBS WITH AN ESTIMATED VALUE OF $450.00. CRITICAL VIOLATION 7-38-005(A).
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED POOR HYGIENIC PRACTICES.COOK OBSERVED HANDLING PREPARED, READY TO EAT TACOS WITH BARE HANDS AND ASSEMBLING WITH ASSORTED TOPPINGS SUCH AS CHEESE AND CILANTRO WITH BARE HANDS. OBSERVED SAME EMPLOYEE THEN USING GLOVES WITHOUT WASHING HANDS. REVIEWED THE REQUIRED USE OF GLOVES OR UTENSILS WITH READY TO EAT FOODS. CRITICAL VIOLATION. 7-38-010(A)
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NO PAPER TOWELS AT THE PREP EXPOSED HAND SINK AND NO SOAP OR TOWELS AT THE REAR DISH HAND SINK. MUST PROVIDE AT ALL TIMES.CRITICAL VIOLATION 7-38-030.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION WHILE THE ABOVE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES AND SERVED. MANAGER ARRIVED WITH AN EXPIRED CITY OF CHICAGO CERTIFICATE AFTER INSPECTION WAS MADE. SERIOUS VIOLATION 7-38-012.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 1-4-17 NOT CORRECTED. #33- INTERIOR OF ALL COOLERS FOUND DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.: MUST CLEAN IN DETAIL EXTERIOR TOP AND SIDES OF THE STOVE AND MAINTAIN. #34- MUST CLEAN THE FLOOR THROUGHOUT THE PREP/COOK AREA,UNDER AND BEHIND THE COOKING EQUIPMENT. ELEVATE 6" OFF THE FLOOR, ALL FOODS ON THE CRATE, AND BAGS STORED ON THE FLOOR THROUGHOUT HALLWAY GOING TO THE DRY STORAGE AREA.#35- CLEAN IN DETAIL THE WALLS BY THE 3 COMPARTMENT SINK AND BESIDE THE EXPOSED HAND SINK WITH FOOD SPLATTERED. #38- LEAK UNDER THE THREE COMPARTMENT SINK. MUST REPAIR. LEAK ON THE FAUCET ARM CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN. #43- WIPING CLOTHS THROUGHOUT MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.#45-NO FOOD HANDLERS CERTIFICATE OR PROOF OF TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE. SERIOUS VIOLATION 7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY METAL RACK SHELVING IN THE TALL REACH-IN COOLER. MUST REPLACE. DIRTY FOOD SPLATTER PLASTIC CURTAINS AT THE REAR KITCHEN ENTRANCE. MUST CLEAN AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD ENCRUSTED BLENDER, UTENSILS, AND COOKING EQUIPMENT. MUST CLEAN AFTER EACH USE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MISSING WALL BASEBOARD COVING AT THE MOP SINK. MUST REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAK UNDER THE WASHROOM WASHBOWL ONTO THE FLOOR. MUST REPAIR.
  5. Toiles

    12 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS BEING HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 20 LBS COOKED CHICKEN AT 48.2 AND 20LBS COOKED BEANS AT 51.1F IN THE TALL REACH-IN COOLER. COOLER AMBIENT TEMPERATURE AT 39.1F. ALSO FOUND 3LBS COOKED TONGUE AT 130.1F, 2LBS BEANS AT 132.1F IN THE STEAM TABLE. ALL FOODS DISCARDED. ESTIMATED VALUE TO BE $75.00. CRITICAL VIOLATION 7-38-005(A).
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED POOR HYGIENIC PRACTICES.COOK OBSERVED HANDLING PREPARED, READY TO EAT TACOS WITH BARE HANDS AND ASSEMBLING WITH ASSORTED TOPPINGS SUCH AS CHEESE AND CILANTRO WITH BARE HANDS. REVIEWED THE REQUIRED USE OF GLOVES OR UTENSILS WITH READY TO EAT FOODS. CRITICAL VIOLATION. 7-38-010(A)
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN IN DETAIL EXTERIOR TOP AND SIDES OF THE STOVE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR OF ALL COOLERS FOUND DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN THE FLOOR THRU-OUT THE PREP/COOK AREA,UNDER AND BEHIND THE COOKING EQUIPMENT. ELEVATE 6" OFF THE FLOOR,ALL FOODS ON THE CRATE, AND BAGS STORED ON THE FLOOR.ON THRU HALLWAY GOING TO THE DRY STORAGE AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING FLOOR TILES AND TILE GROUT AT THE REAR THREE COMPARTMENT SINK AND REAR EXPOSED HAND SINK AREA. MUST REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN IN DETAIL THE WALLS BY THE 3 COMPT SINK AND BESIDE THE EXPOSED HAND SINK WITH FOOD SPLATTERED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAK ON THE FAUCET ARM CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAK UNDER THE THREE COMPARTMENT SINK. MUST REPAIR.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • EMPLOYEES HANDLING AND PREPARING FOODS IN THE PREP AREA MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • WIPING CLOTHS THROUGHOUT MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • IL N'Y A PAS DE CERTIFICAT D'UTILISATION DES ALIMENTS À CE MOMENT. IL FAUT PROCÉDER À LA PROCHAINE INSPECTION.
  6. Empoisonnement alimentaire présumé

    8 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE REACH IN COOLER. MARINATED PORK AT 47.9F AND PASTOR AT 45.6F INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F DURING STORAGE INSIDE THE REACH IN COOLER. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $200.00, TOTAL 10 LBS.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NO HAND SOAP ON THE EXPOSED HAND SINK IN THE REAR PREP AREA. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH HAND SOAP AND PAPER TOWEL. CRITICAL VIOLATION 7-38-030. MANAGER PROVIDED HAND SOAP IN THE EXPOSED HAND SINK DURING INSPECTION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN IN DETAIL EXTERIOR TOP AND SIDES OF THE STOVE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN THE FLOOR THRU-OUT THE PREP/COOK AREA,UNDER AND BEHIND THE COOKING EQUIPMENT. ELEVATE 6" OFF THE FLOOR,ALL FOODS ON THE CRATE, AND BAGS STORED ON THE FLOOR.ON THRU HALLWAY GOING TO THE DRY STORAGE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN IN DETAIL THE WALLS BY THE 3 COMPT SINK AND BESIDE THE EXPOSED HAND SINK WITH FOOD SPLATTERED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAK ON THE FAUCET ARM CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • EMPLOYEES HANDLING AND PREPARING FOODS IN THE PREP AREA MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • IL N'Y A PAS DE CERTIFICAT D'UTILISATION DES ALIMENTS À CE MOMENT. IL FAUT PROCÉDER À LA PROCHAINE INSPECTION.
  7. Réinspection des licences

    0 infraction

  8. Licence

    4 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • PREP AREA ENTRANCE NOT PROTECTED. INSTRUCTED TO INSTALL A SLIDING DOOR TO PROTECT THE FOOD IN THE PREP AREA FROM ANYBODY GOING TO THE PREP AREA. SERIOUS VIOLATION 7-38-005(A).
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FRONT ENTRANCE DOOR NOT RODENT/INSECTS PROOFED. WITH OVER 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOF THE DOOR/ SERIOUS VIOLATION 7-38-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MISSING HANDLE OF THE LID OF THE 2 DOOR PREP COOLER. MUST REPAIR,INSTALL A HANDLE AND MAINTAIN. RUSTED BOTTOM SHELVE OF THE HOT HOLDING UNIT. MUST REMOVE RUST AND RE PAINT AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN IN DETAIL THE WALLS UNDERNEATH BEHIND THE 3 COMPARTMENT SINK AND THE EXPOSED HAND SINK AND MAINTAIN. REPLACE ALL WATER STAINED CEILING TILES IN THE REAR STORAGE ARE/FURNACE ROOM AND MAINTAIN. WALL VENT COVER IN THE HALLWAY OF THE WATER HEATER AND MOP SINK AREA WITH DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN. REPAIR THE FRONT COUNTER RIM UNDER THE JUICE AND MILK DISPENSER. MAKE IT SMOOTH EASILY CLEANABLE.