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CHEPE'S TACOS

2007-2009 S DAMEN AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

CHEPE'S TACOS has been inspected 8 times by Chicago Department of Public Health since August 17, 2016. The most recent inspection, on February 7, 2023, 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

The last 2 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on June 8, 2021. For example: FOOD SEPARATED AND PROTECTED

  • 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 September 10, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 December 28, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on August 29, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 6 times across 5 separate inspections, most recently on June 8, 2021. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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 Re-Inspection

    0 infractions

  3. Canvass

    4 infractions

    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED CHICKEN IN THE FREEZER AND BEANS IN THE REFRIGERATOR UNCOVERED. INSTRUCTED TO PROTECT FOOD WITH FOOD GRADE CONTAINERS OR COVERS AND MAINTAIN
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY ON THE MENU. The Consumer Advisory requirements should include: The Disclosure (asterisk) to a Foot note ("serve raw or under-cooked) and the Reminder.INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION #7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD BEING STORED IN GROCERY BAGS. INSTRUCTED TO STORE FOOD IN FOOD GRADE BAGS AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS ON THE FLOORS IN THE FOOD PREP AREA ALONG THE BASEBOARDS AND UNDER THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN
  4. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED THE PROCEDURES FOR CLEANING UP VOMIT AND DIARRHEA, AND KIT BUT IS MISSING SOME NECESSARY ITEMS, AND A DISINFECTANT RATED FOR NOROVIRUS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE UNISEX RESTROOM TRASH RECEPACLE WITHOUT COVER, INSTRUCTED TO PROVIDE A COVER.
  5. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENT USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN IP PROCEDURES ON SITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST KEEP PROBE THERMOMETER'S ONSITE AT ALL TIMES TO MEASURE HOT & COLD FOOD TEMPERATURES. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPLACE STAINED CEILING TILES THROUGHOUT PREP AREA. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHTS THROUGHOUT PREP AND CUSTOMER SEATING AREAS. INSTRUCTED TO MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ONSITE.
  6. Canvass

    0 infractions

  7. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND POTENTIALLY HAZARDOUS FOODS THAT WERE COOKED AND/OR REMOVED FROM ITS ORIGINAL PACKAGING STORED INSIDE THE REACH IN COOLERS NOT LABELED. INSTRUCTED TO PROPERLY LABEL FOODS THAT HAVE BEEN PREPPED/COOKED OR REMOVED FROM ITS ORIGINAL PACKAGING. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE INTERIOR OF THE DEEP FRYERS HAS GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS BEHIND THE COOKING EQUIPMENT HAS DIRT/FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • THERE WAS A YOUNG, SMALL UNDERAGED MALE IN THE FOOD PREPARATION AREA. INSTRUCTED TO HAVE ONLY AUTHORIZED PER CITY CODE IN FOOD PREPARATION AREA.
  8. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS WITH MINOR DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ON THE WALLS AND CEILINGS OF THE DRY STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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