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EL RESTAURANTE TINAJON

4425 W MONTROSE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

EL RESTAURANTE TINAJON has been inspected 6 times by Chicago Department of Public Health since September 24, 2013. The most recent inspection, on September 24, 2014, found no infractions.

1 of 6 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: Cleaning and sanitizing, Food temperature control 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.

  • 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 2 times across 2 separate inspections, most recently on September 26, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 June 4, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 September 24, 2013. 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 13 times across 5 separate inspections, most recently on July 31, 2014. 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 5 separate inspections, most recently on July 31, 2014. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint

    6 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND ESTABLISHMENT OPERATING WITHOUT HOT RUNNING WATER THROUGHOUT. INSTRUCTED TO PROVIDE. CRITICAL VIOLATION ISSUED 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN, REPAINT OR REPLACE STORAGE METAL RACKS WITH RUST BUILD-UP INSIDE WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF COOKING EQUIPMENT,PREP AND STORAGE SHELVES WITH GREASE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER IN REAR PREP AND IN FRONT AREA BEHIND THE BAR TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP STORED INSIDE ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
  3. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE.--------MUST CLEAN AND MAINTAIN METAL STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER.----------MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN LIGHT SHIELDS ABOVE REAR PREP AREA.
  4. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND LOW TEMPERATURE DISH WASHING MACHINE SANITIZING RINSE AT 0 PPM (CHLORINE) CONCENTRATION. MUST REPAIR. INSTRUCTED MANAGER, A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50-100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FOR FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISH WASHING MACHINE TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL DISH MACHINE IS FIXED. MUST TEMPORARILY USE 3 COMPARTMENT SINK. WHEN FIXED, MUST FAX A REQUEST FOR RE INSPECTION AT 312-746-8040 OR EMAIL FORM TO [email protected] TO PROPERLY ENSURE THAT THE SAID EQUIPMENT IS REPAIRED AND THE 'HELD FOR INSPECTION' TAG CAN BE REMOVED PRIOR TO USE. CRITICAL VIOLATION ISSUED 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE.--------MUST CLEAN AND MAINTAIN METAL STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER.----------MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN LIGHT SHIELDS ABOVE REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE.
  5. License Re-Inspection

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • REAR THREE COMPARTMENT SINK HAS RUST SPOTS AND UNEVEN WELDING ALONG INTERIOR SEAMS. MUST REPAIR OR REPLACE SINK. SERIOUS VIOLATION 7-38-030. MANAGER IS ALLOW TO USE THE DISH WASHER FOR WASHING ALL UTENSILS, INCLUDING POTS AND PANS. THREE COMPARTMENT SINK IN REAR PREP AREA IS TAGGED AND HELP FOR INSPECTION. MANAGER IS ALSO INSTRUCTED TO USE THE HAND SINK EXCLUSIVELY FOR HAND WASHING AND AND THE ONE COMPARTMENT EXCLUSIVELY FOR WASHING PRODUCE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL RAW WOOD UNDER FRONT COUNTER MUST BE SEALED. INSTALL WASHABLE SPLASHGUARDS ON BOTH SIDES OF EXPOSED HANDSINK AT FRONT COUNTER AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BRICK WALL BEHIND FRONT COUNTER IS ROUGH AND UNFINISHED. MUST SEAL BRICK WALL TO BE EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHEILD FOR WALK IN COOLER, PREP AREA.
  6. License

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT DOOR NEEDS TO BE RODENT PROOF. EVIDENCE OF RODENT DROPPING UNDER FRONT COUNTER, OVER 20 DROPPINGS. MUST REMOVE DROPPINGS, WASH AND SANITIZE SURFACES. RECOMMEND SERVICE BY PEST CONTROLL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • REAR THREE COMPARTMENT SINK HAS RUST SPOTS AND UNEVEN WELDING ALONG INTERIOR SEAMS. MUST REPAIR OR REPLACE SINK. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL RAW WOOD UNDER FRONT COUNTER MUST BE SEALED. INSTALL WASHABLE SPLASHGUARDS ON BOTH SIDES OF EXPOSED HANDSINK AT FRONT COUNTER AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER THREE COMPARTMENT SINK (FRONT COUNTER) HAS FOAM SEALANT. SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BRICK WALL BEHIND FRONT COUNTER IS ROUGH AND UNFINISHED. MUST SEAL BRICK WALL TO BE EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHEILD IN PREP AREA IS MISSING . MUST REPLACE LIGHT SHIELD. ALSO MUST PROVIDE LIGHT SHEILD FOR WALK IN COOLER, PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENT COVERS IN UPRIGHT FREEZER HAS BUILD UP OF DUST. MUST DETAIL CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORAGE ROOM NEXT TO WOMEN'S TOILET IS CLUTTERED AND UNORGANIZED, DIRTY. MUST CLEAN, ORGANIZE AND MAINTAIN AREA.

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