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ATARDECER ACAPULQUENO

2904-2906 W CERMAK RD, CHICAGO, IL 60623 · Restaurant

Inspection summary

ATARDECER ACAPULQUENO has been inspected 8 times by Chicago Department of Public Health since November 3, 2017. The most recent inspection, on February 4, 2022, found no infractions.

3 of 8 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, Food source, labelling and allergens and Cleaning and sanitizing.

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 3 separate inspections, most recently on May 17, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 3 separate inspections, most recently on May 17, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on December 3, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times across 2 separate inspections, most recently on June 20, 2018. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 2 times on June 20, 2018. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED INSIDE OF ICE MACHINE A LITTLE DIRTY. MUST CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED EMPLOYEE TOILET ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED GARBAGE CAN WITHOUT COVERING INSIDE EMPLOYEE TOILET ROOM. MUST PROVIDE AND MAINTAIN.
  3. Canvass

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE INSIDE RIM OF THE JUICER WITH EXCESSIVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED TCS FOODS (COOKED CHORIZO 112 DEGREE F) AT AN IMPROPER HOT HOLDING TEMPERATURE IN THE HOT HOLDING UNIT. INSTRUCTED THAT HOT HOLDING IS 135 DEGREE F AND ABOVE. PIC VOLUNTARILY DISCARDED SAID FOOD PRODUCT. APPROX 2 LBS FOOD AND $15 FOOD VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS (SHRIMP, COOKED BEEF TONGUE, DICED TOMATOES) WITHOUT PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT ALL TCS FOODS, PREPARED ON PREMISES AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY FOR ANIMAL BASED RAW/UNDERCOOKED FOOD ITEMS ON THE MENU. INSTRUCTED THAT A DISCLOSURE AND REMINDER MUST BE PROVIDED FOR ANIMAL BASED RAW/UNDERCOOKED FOOD ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED CHEESECAKE AND FLAN IN THE 2-DOOR COOLER IN THE FRONT RESTAURANT AREA NOT PROPERLY LABELED--------OBSERVED LARGE CONTAINERS OF CINNAMON AND PUMPKIN SEEDS NOT PROPERLY LABELED. INSTRUCTED THAT WHEN FOOD IS REMOVED FROM THE ORIGINAL CONTAINER, IT MUST BE PROPERLY LABELED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALLS BEHIND THE COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE DEPOSITS--------OBSERVED THE FLOORS IN BETWEEN THE COOKING EQUIPMENT AND PREP TABLES WITH DIRT, DUST, FOOD DEBRIS AND GREASE DEPOSITS. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass Re-Inspection

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF A TAGGED WALK IN COOLER FROM 6/20/18 WITH DATES RANGING FROM 6/21/18-6/26/18 SUCH AS 26 GALLONS RED SALSA 54.5F-59.0F,55 DOZEN RAW SHELLED EGGS 45.6F-46.1F,7LBS COOKED DICED POTATOES 44.1F,10LBS COOKED CACTUS 44.1F,210LBS. RAW STEAK 49.3F-50.0F,6LBS. GREEN SALSA 44.4F,30LBS. RAW BEEF 45.0F-46.0F,22LBS.CHOPPED RAW CHICKEN 44.6F-44.7F,26LBS. RAW SLICED CHICKEN BREAST 44.2F-45.7F,5LBS RAW SHRIMP 44.2F,20LBS RAW MARINATED STEAK 45.9F-46.2F,15LBS. RAW THAI CHICKEN 44.6F-45.7F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX. 361 LBS.,55 DOZEN.26 GALLONS.$1,440.(CRITICAL 7-38-005A)
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #2181727 6/20/18 NOT CORRECTED #19-STILL OBSERVED OUTSIDE GARBAGE DUMPSTER LID BROKEN AND APPX."1-1/12" GAP ON LID ON THE SIDE .MUST HAVE LIDS TIGHT FITTING TO PREVENT RODENT ENTRY.MUST REPAIR OR REPLACE AND MAINTAIN.(CRITICAL 7-42-090)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REMOVE RUST FROM LOWER SHELF OF STEAM TABLE AND GRILL TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM REACH IN FREEZER,WALK IN COOLER SHELVING UNITS,FRYER CABINET,PREP TABLES,INTERIOR PANEL OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREA AND WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES NEAR HOT WATER TANK AND UNDER HAND SINK IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE IN DISH MACHINE AREA AND MAINTAIN.
  6. Canvass

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 61.5F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX OR EMAIL.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF ABOVE MENTIONED WALK IN COOLER SUCH AS 5LBS. COOKED MASHED BEANS 99.5F,4LBS. SLICED COOKED POTATOES 67.3F,13LBS. CHIRIZO 58.3F,1.5LBS. PICO DE GALLO 59.2F,3LBS. CUT TOMATOES 69.1F,3LBS. COOKED BEANS 80.6F,2LBS. MEXICAN FLOWER 102.9F,2LBS. CACTUS 54.7F-56.7F,1LB.SALSA VERDE 56.7F,5LBS DICED COOKED POTATOES 53.1F,1LB. SLICED TOMATOES,60.5 DOZEN SHELLED RAW EGGS 54.3F-55.6F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.40.5LBS. 60.5 DOZEN.$170.(CRITICAL 7-38-005A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES BY DISH WASHER.OBSERVED MALE DISH WASHER WITH PLASTIC GLOVES ON PUT DIRTY DISHES INTO DISH MACHINE AND THEN REMOVED THE CLEAN DISHES FROM THE DISH MACHINE WITH THE SAME GLOVES ON WITH OUT CHANGING GLOVES AND WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF BOTH FRONT ENTRY DOORS AND REAR DOOR.MUST RODENT PROOF DOORS TO BE TIGHT FITTING.ALSO APPX.5-7 LIVE SMALL AND LARGE FLIES FLYING AROUND PREMISES.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/20/18.(SERIOUS 7-38-020)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER LID BROKEN AND APPX."1-1/12" GAP ON LID ON THE SIDE .MUST HAVE LIDS TIGHT FITTING TO PREVENT RODENT ENTRY.MUST REPAIR OR REPLACE AND MAINTAIN.(SERIOUS 7-38-020)
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS TO VIEW.A NEW INSPECTION REPORT SUMMARY WILL BE POSTED AT THIS TIME.(SERIOUS 7-42-010B)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM LOWER SHELF OF STEAM TABLE AND GRILL TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRIS FROM REACH IN FREEZER,WALK IN COOLER SHELVING UNITS,FRYER CABINET,PREP TABLES,INTERIOR PANEL OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREA AND WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES NEAR HOT WATER TANK AND UNDER HAND SINK IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE IN DISH MACHINE AREA AND MAINTAIN.
  7. License Re-Inspection

    0 infractions

  8. License

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • WASHROOM NOT FULLY INSTALLED AT THIS TIME OF INSPECTION. TOILET AND SINK IN NEED OF INSTALLATION. CORRECT AND MAINTAIN.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • ALL HANDSINKS IN NEED OF SOAP AND PAPER TOWELS. MUST INSTALL
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • DISHMACHINE IN THE PROCESS OF BEING INSTALLED MUST CORRECT.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT SINK IN THE PROCESS OF BEING INSTALLED. CORRECT AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL CONSTRUCTION EQUIPMENT IN NEED OF REMOVAL CORRECT AND MAINTAIN.

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