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ANTIQUE TACO

1360 N MILWAUKEE AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

ANTIQUE TACO has been inspected 11 times by Chicago Department of Public Health since June 15, 2011. The most recent inspection, on April 29, 2015, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 2 separate inspections, most recently on May 16, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 15, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 15, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 8 separate inspections, most recently on April 29, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on January 15, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SPLASH GUARD NEEDED AT HAND SINK IN 1ST FLOOR BAR AREA. MUST CORRECT AND MAINTAIN.
  2. Canvass

    0 infractions

  3. License

    0 infractions

  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL AS A LINER FOR SHELVING. MUST BE A SMOOTH CLEANABLE SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE POOLING WATER BEHIND DISH MACHINE AND UNDER THE KITCHEN THREE COMPARTMENT SINK FROM SPLASHING OF WASTE WATER DISCHARGED FROM THE DISH MACHINE INTO THE MOP SINK. MUST REMOVE POOLING WATER, MAINTAIN AND CONTAIN WASTE WATER TO THE MOP SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING. MUST HAVE PROOF OF TRAINING FOR ALL FOOD HANDLERS.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CUTTING BOARD ON REACH IN COOLER (CLOSEST TO WEST WALL) WITH DEEP DARK GROOVES. INSTRUCTED TO CLEAN OR REPLACE AND MAINTAIN. ADVISED TO SEAL ANY RAW WOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND REACH IN CHEST COOLER AT FRONT COUNTER WITH DIRT ACCUMULATION. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLE IN LOWER PORTION OF WESTERN WALL NEAR CASH REGISTER. INSTRUCTED TO SEAL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DUST AND DIRT BUILDUP ON VENT ABOVE BASEMENT DOOR AND ON VENT ABOVE KITCHEN EXHAUST HOOD. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED PEELING PAINT ON VENTILATION DUCT RUNNING ABOVE EXHAUST HOOD AND CENTER COOLER IN KITCHEN. INSTRUCTED TO REPAINT AND MAINTAIN.
  6. Canvass

    0 infractions

  7. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED CHEST PREP COOLER IN FRONT PREP AREA NOT MAINTAING PROPER TEMPERATURE AT THIS TIME,AIR TEMPERATURE TAKEN OF COOLER WAS 50.6 WHICH HAD POTENTIALLY HAZARDOUS FOODS OWNERS THERMOMETER INSIDE COOLER READS 55.6F ,COOLER WILL BE TAGED MUST FAX LETTER FOR TAG REMOVAL WHEN COOLER IS REPAIRED FAX# 312 746-4240 ATTENTION ARLEEN LOPEZ,SUPERVISOR CITATION ISSUED 7-38-005(A),
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INTERNAL TEMPERATURE TAKEN OF POTENTIALL HAZARDOUS FOODS INSIDE CHEST PREP COOLER AT FRONT PREP AREA RANGE FROM 48.6F TO 54.2F FOOD ITEMS WERE STEAK,CHILI,PORK,CHICKEN,AND CHEESE ALL FOOD ITEMS WERE DENATURED AND DESTROYED AT THIS TIME TOTAL WEIGHT 60LBS AND TOTAL COST $225.00 CITATION ISSUED 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM GREASE TRAP AT 3 COMPARTMENT SINK IN REAR PREP AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FILTERS ABOVE STOVE AND CLEAN BOTTOM COMPARTMENT OF DEEP FRYER OF GREASE IN THE PREP AREA ALSO CLEAN FANS INSIDE WALK-IN COOLER IN BASEMENT AREA AND DEFROST CHEST FREEZER OF ICE BUILD-UP INSIDE COOLER LOCATED IN BASEMENT
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER INSIDE CHEST COOLER NEAR 2 DOOR REACH-IN COOLER IN PREP AREA AND 2 DOOR REACH-IN COOLER
  8. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced and gasket in poor repair at the 2 door reach-in-cooler in the kitchen-food prep.Also missing sink stoppers at the 3 comp sink bar area.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MENS TOILET ROOM DOOR MUST BE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ELECTRIC FLAT OVEN IN KITCHEN MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DETAIL CLEAN,ORGANIZE DRY STORAGE AREAS IN THE BASEMENT AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND STORE REMAINING ARTICLES 6" OFF FLOOR/WALL.
  9. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • THE LOW TEMPERATURE DISHMACHINE IN USE AT THE TIME OF INSPECTION. DISPENSING "0" PPM OF CHLORINE AT THIS TIME.TAGGED HELD FOR INSPECTION.MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX ATTENTION A.LOPEZ 312-746-4240 OR E-MAIL:[email protected] FOR TAG REMOVAL.CRITICAL VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced and gasket in poor repair at the 2 door reach-in-cooler in the kitchen-food prep.Also missing sink stoppers at the 3 comp sink bar area.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MENS TOILET ROOM DOOR MUST BE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ELECTRIC FLAT OVEN IN KITCHEN MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DETAIL CLEAN,ORGANIZE DRY STORAGE AREAS IN THE BASEMENT AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND STORE REMAINING ARTICLES 6" OFF FLOOR/WALL.
  10. Complaint Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION STILL PENDING
  11. Complaint

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AND PAPER TOWELS AT EXPOSED HAND SINK, IN KITCHEN AREA AND NONE IN BATHROOMS, MUST PROVIDE AT ALL TIMES CRITICAL CITATION ISSUED: 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO CURRENT OR UP TO DATE PEST CONTROL REPORTS IN LOG BOOK, LAST REPORT IN BOOK, IS DATE 1/12/2010 SERIOUS CITATION ISSUED: 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN TOPS AND SIDE OF ALL COOKING EQUIPMENT, INTERIOR CABINETS OF THE SAME, AND VENTS ABOVE COOKING EQUIPMENT
    • 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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, FIRST FLOOR AND BASEMENT AREAS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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 CLEAN AND BETTER MAINTAIN BASEMENT AREA, REMOVE ALL CLEAN

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