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EL NOVILLO TAQUERIA INC

7137 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

EL NOVILLO TAQUERIA INC has been inspected 4 times by Chicago Department of Public Health since January 6, 2011. The most recent inspection, on April 5, 2013, found no infractions.

2 of 4 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, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 December 13, 2011. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 once on December 13, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 December 13, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 7 times across 2 separate inspections, most recently on December 13, 2011. 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 3 times across 2 separate inspections, most recently on December 13, 2011. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    10 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.FOUND AN INFESTATION OF LIVE COCKROACHES:OBSERVED LIVE SMALL/LARGE COCKROACHES THROUGHOUT IN THE KITCHEN AREAS,IN CUSTOMER DINING ROOM. WE OBSERVED MORE THAN 12 LIVE SMALL/LARGE COCKROACHES INSIDE GASKETS OF AN UNUSED 2 DOOR FOOD PREP COOLER. WE OBSERVED MORE THAN 15 SMALL/LARGE LIVE COCKROACHES ON THE UPPER WALLS, CEILING TILES IN KITCHEN CRAWLING ON FLOORS SAME AREAS AND IN BETWEEN FOOD PREP TABLES,EQUIPMENT IN THE KITCHEN AREAS.ALSO OBSERVED LIVE FRUIT FLIES 6-7 THROGHOUT THE PREMISES. CURRENT PEST CONTROL LOG BOOK WAS FOUND INCOMPLETE NO CURRENT VALID IDPH LICENSE NUMBER CERTIFICATION,NO MAP LOCATION OF FOOD ESTABLISHMENT,CHEMICALS USED.ONLY 1 PEST CONTROL SERVICE FOUND FOR THIS YEAR 2011 DATED 12/12/11 WITH DESCRIPTION & REMARKS NOTED FROM PEST CONTROL TECHNICIAN STATED THAT WHOLE RESTAURANT IS INSPECTED AND FEW ROACHES SEEN AND IS TREATED WITH CYN OFF/GEL.RESTAURANT IS ADVISED TO HAVE MORE SANITATION/CLEANING.DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS, ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. CRITICAL VIOLATION 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND 3 COMPARTMENT SINK NOT MAINTAINED I.E. INTERIOR FAR LEFT COMPARTMENT WITH LARGE AMOUNTS OF PLUMBERS PUTTY HOLDING THE METAL BIN TOGETHER,2 SETS OF PLYERS HOLDING FAUCET SAME SINK,MISSING SINK STOPPERS.MUST REPAIR,MAINTAIN SAID SINK TO GOOD WORKING CONDITION.SERIOUS VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE CARTONS/PAPER USED FOR LINERS INSIDE THE 4 DOOR COOLER,REMOVE RUSTY SHELVINGS INSIDE THE SAME COOLER,REPAIR DUCT TAPED CHEST FREEZER DOOR IN BASEMENT AREAS,WOODEN SHELVINGS ABOVE 3 COMP SINK MUST BE SMOOTH,EASILY CLEANABLE SURFACES ALSO RUSTY BOTTOMS OF FOOD PREP TABLES NEED PAINT USING ANON-TOXIC FINISH.OBSERVED PLASTIC GROCERY BAGS USED TO STORE FROZEN MEATS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 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.DETAIL CLEAN THE TOP AND SIDES OF THE STOVES, INTERIOR AND EXTERIOR OF THE PREP LINE COOLER, EXTERIOR OF FOOD STORAGE CONTAINERS, STORAGE SHELVES AND PREP TABLES, GRILL AND GAS LINES BELOW AND BEHIND THE COOKING EQUIPMENT, ELECTRICAL LINES WITH BUILDUP FOOD DEBRIS NEAR THE COOLER AND PREP TABLE, EXTERIOR OF THE COOLERS AND FREEZERS,CABINETS,SHELVINGS.
    • 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.FLOORS ALONG WALLS AND IN ALL CORNERS INCLUDING BASEMENT,FURNACE ROOM AREAS REQUIRE ADETAIL CLEANING.
    • 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.MUST REPLACE ALL DAMAGED CEILING TILES THROUGHOUT THE KITCHEN AREAS,SEAL ALL NOTICEABLE OPENINGS WERE NOTED,REMOVE/PROVIDE ACCESS TO INTERIOR CABINET OF EXPOSED HANDSINK FRONT SERVICE AREA,REMOVE WOODEN SURFACES BLOCKING VIEWS BENEATH THE 3 COMP SINK PLUMBING.DETAIL CLEAN WALLS/CEILINGS AND ATTACHED EQUIPMENTS THROUGHOUT THE FOOD PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT BULBS IN KITCHEN AREAS,DETAIL CLEAN INTERIOR LIGHT SHIELDS THROUGHOUT THE PREMISES.
    • 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.MUST DEATIL CLEAN HOOD AREAS OVER COOKING EQUIPMENTS,PROVIDE MISSING FILTERS SAME AREA,PROVIDE A SCREEN OVER THE EXHAUST VENT IN KITCHEN AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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.DETAIL CLEAN,ORGANIZE KITCHEN AREAS,STORAGE AREAS BASEMENT,REMOVE UNNECESARRY ARTICLES,PIECES OF UNUSED KITCHEN EQUIPMENTS,PROPERLY STORE ALL CLEANING EQUIPMENTS.
  4. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVING UNITS THROUGHOUT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR RUST INSIDE MICROWAVE OVEN,RUST ON SHELF RACKS IN 4DOOR REACH IN COOLER IN KITCHEN ,EXTERIOR OF REACH IN FREEZER,MISSING PLASTIC PANEL INSIDE SAME FREEZER,AND PAINT PEELING ON EQUIPMENTS UNDER HOOD.
    • 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 DEBRIS ON FLOORS IN BASEMENT.

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