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AZTECA TACOS

1836 S BLUE ISLAND AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

AZTECA TACOS has been inspected 11 times by Chicago Department of Public Health since March 22, 2011. The most recent inspection, on November 10, 2014, found no infractions.

4 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: Pests and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 across 2 separate inspections, most recently on May 2, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on January 14, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 7 separate inspections, most recently on May 13, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 8 times across 6 separate inspections, most recently on May 13, 2013. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 8, 2013. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Suspected Food Poisoning Re-inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE WORN RUBBER GASKETS AT THREE DOOR COOLER IN KITCHEN AND TWO DOOR COOLER IN FRONT PREP AREA TO AVOID ESCAPING AIR FROM UNITS, CLEAN INTERIOR BOTTOM AND EXTERIOR SURFACE OF DEEP FRYER, CLEAN EXTERIOR SURFACES OF STOVE, GRILL AND BURNER IN KITCHEN AND SURFACE UNDER GRILL IN FRONT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED IN FRONT AND REAR PREP AREAS. REMOVE DUST FROM VENTILATION FANS ON CEILINGS OF WASHROOMS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE END CAPS FOR LIGHT SHIELDS IN KITCHEN.
  5. Suspected Food Poisoning

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FORTY OR MORE RODENT (RAT) DROPPINGS IN KITCHEN UNDER THREE COMP SINK, UNDER STORAGE SHELVES, UNDER THREE DOOR COOLER, BEHIND TWO DOOR COOLER, UNDER AND BEHIND ICE MACHINE, BEHIND FREEZER AND UNDER COOKING EQUIPMENT. MUST CLEAN ALL AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT PRIOR TO REINSPECTION NEXT WEEK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED, CLEAN FAN GUARD COVER INSIDE OF TWO DOOR UNIT TO REMOVE DIRT, REPLACE WORN RUBBER GASKETS AT THREE DOOR COOLER IN KITCHEN AND TWO DOOR COOLER IN FRONT PREP AREA TO AVOID ESCAPING AIR FROM UNITS, CLEAN INTERIOR BOTTOM AND EXTERIOR SURFACE OF DEEP FRYER, CLEAN EXTERIOR SURFACES OF STOVE, GRILL AND BURNER IN KITCHEN AND SURFACE UNDER GRILL IN FRONT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN ALL AFFECTED AREAS MENTIONED IN VIOLATION #18 ABOVE. ALSO CLEAN IN FRONT PREP AREA UNDERNEATH COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED IN FRONT AND REAR PREP AREAS. REMOVE DUST FROM VENTILATION FANS ON CEILINGS OF WASHROOMS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE END CAPS FOR LIGHT SHIELDS IN KITCHEN.
  6. Complaint Re-Inspection

    0 infractions

  7. Complaint

    7 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER ON PREMISES AS REQUIRED FOR A RETAIL FOOD ESTABLISHMENT; MUST RESTORE HOT RUNNING WATER TO ALL SINKS IN RESTAURANT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND MAINTAIN CUTTING BOARDS AT PREP TABLE IN KITCHEN. CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, HOOD CANOPYS ABOVE COOKING EQUIPMENT IN FRONT AND REAR PREP AREAS TO REMOVE GREASE, TABLE UNDERNEATH GRILL TO REMOVE GREASE AND FOOD PARTICLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SOME AREAS OF FLOOR IN KITCHEN HAVE WORN OR MISSING FLOOR TILE; REPLACE. CLEAN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND IN FRONT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME AREAS OF WALL BEHIND COOKING EQUIPMENT AND THREE COMP SINK IN KITCHEN NEED CLEANING AND PEELING FROM PANEL; CLEAN AND PAINT. REPLACE STAINED CEILING TILES WHERE NEEDED. REMOVE DUST FROM CEILING VENTS IN KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ONE BULB IN KITCHEN NOT WORKING; REPLACE FOR ADEQUATE LIGHTING. SHIELD BULBS IN HOOD CANOPY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ITEMS IN KITCHEN TO AVOID CLUTTER; ITEMS STORED ON TOP OF REFRIGERATION UNITS.
  8. Canvass Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, HOOD CANOPYS ABOVE COOKING EQUIPMENT IN FRONT AND REAR PREP AREAS TO REMOVE GREASE, TABLE UNDERNEATH GRILL TO REMOVE GREASE AND FOOD PARTICLES.
  9. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FORTY RAT DROPPINGS ON FLOOR OF REAR KITCHEN UNDER THREE DOOR REFRIGERATION UNIT, BEHIND ICE MACHINE , UNDER THREE COMP SINK AND AT SIDE OF TWO DOOR REFRIGERATION UNIT. REPLACE WORN DOOR SWEEP AT FRONT DOOR TO RODENT PROOF DOOR. INSTRUCTED TO VACUUM ALL AREAS AND THEN SANITIZE. HAVE PEST CONTROL COMPANY COME OUT TO SERVICE ESTABLISHMENT PRIOR TO REINSPECTION NEXT TUESDAY DUE TO HOLIDAY ON MONDAY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND MAINTAIN THE FOLLOWING: CAN OPENER BLADE AT PREP TABLE, INTERIORS OF REFRIGERATION UNITS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, HOOD CANOPYS ABOVE COOKING EQUIPMENT IN FRONT AND REAR PREP AREAS TO REMOVE GREASE, TABLE UNDERNEATH GRILL TO REMOVE GREASE AND FOOD PARTICLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS WHERE DROPPINGS OBSERVED, CLEAN FLOORS UNDER AND BEHIND KITCHEN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLE IN LOWER WALL BY REAR EXIT DOOR IN KITCHEN; POSSIBLE RODENT ENTRY POINT. CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT IN BOTH PREP AREAS; PAINT WHERE NEEDED. CLEAN PIPES ALONG WALL BEHIND COOKING EQUIPMENT TO REMOVE GREASE OBSERVED ON PIPES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET NECK AT THREE COMP SINK IN KITCHEN. RESTORE HOT RUNNING WATER AT HANDSINK IN WOMENS WASHROOM AND MAINTAIN (CDI). REPAIR LEAKING FROM VALVE OR PIPE AT SAME SINK IN WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SOME REFIGERATION UNITS WITHOUT INTERNAL THERMOMETERS; PROVIDE THERMOMETERS FOR ALL UNITS WITHOUT.
  10. Canvass

    3 infractions

    • 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. THE FLOOR UNDER THE COOKING EQUIPMENT IN REAR PREP AREA NOT CLEAN HAS SOME GREASE BUILDUP. INSTRUCTED TO CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. CLEAN THE VENTS IN THE PREP AREA, TOILET ROOMS AND DINING ROOM HAS DUST BUILDUP. THE 3 COMPARTMENT SINK IN REAR PREP AREA FAUCET SPRAYING WATER ALL OVER WHEN WATER IS TURNED OFF. INSTRUCTED TO REPAIR OR REPLACE SAME.
  11. Canvass

    3 infractions

    • 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. THE TOP SIDES AND INSIDE THE COOKING EQUIPMENT AND HOOD ABOVE HAS GREASE BUILDUP AND CLEAN THE REACH IN COOLERS ALSO DEFROST AND CLEAN THE REACH IN FREEZERS THICK WITH ICE BUILDUP.
    • 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. CLEAN THE FLOORS IN THE STORE ROOM AND UNDER THE HEAVY EQUIPMENT HAS DUST BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE.

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