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EL SUPER TACO LOCO

2430 W 47TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

EL SUPER TACO LOCO has been inspected 3 times by Chicago Department of Public Health since March 10, 2014. The most recent inspection, on September 19, 2014, found no infractions.

1 of 3 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.

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 once on March 10, 2014. 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 5 times across 2 separate inspections, most recently on April 2, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 April 2, 2014. For example: ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

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.

3 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPLASH GUARD BETWEEN 3 COMPARTMENT SINK AND EXPOSED HAND SINK, BETWEEN 3 COMPARTMENT SINK AND FOOD PREP SINK AND BETWEEN MOP SINK AND FOOD PREP SINK. INSTRUCTED TO INSTALL NON ABSORBENT AND EASILY CLEANABLE SPLASH GUARDS IN BETWEEN 3 COMPARTMENT SINK AND EXPOSED HAND SINK, BETWEEN 3 COMPARTMENT SINK AND FOOD PREP SINK AND BETWEEN MOP SINK AND FOOD PREP SINK. OBSERVED POT TOO LARGE TO BE PROPERLY WASHED RINSED AND SANITIZED IN 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE POT AND ONLY USE POTS AND PANS SMALL ENOUGH TO BE PROPERLY WASHED RINSED AND SANITIZED IN 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN REAR FURNACE ROOM. INSTRUCTED TO ORGANIZE AND MAINTAIN BACK ROOM TO PREVENT RODENT HARBORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED LARGE BAGS OF RICE AND SALT STORED ON FLOOR OF DRY STORAGE ROOM. ALL FOOD PRODUCTS NEED TO BE STORED 6 INCHES OFF FLOOR AT ALL TIMES.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • OBSERVED PATRON ALLOWED TO TRAVEL THROUGH KITCHEN TO USE EMPLOYEE WASHROOM. NO UNAUTHORIZED PERSONNEL ARE ALLOWED IN KITCHEN AND RESTROOMS ARE FOR STAFF ONLY.
  3. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPLASH GUARD BETWEEN 3 COMPARTMENT SINK AND EXPOSED HAND SINK, BETWEEN 3 COMPARTMENT SINK AND FOOD PREP SINK AND BETWEEN MOP SINK AND FOOD PREP SINK. INSTRUCTED TO INSTALL NON ABSORBENT AND EASILY CLEANABLE SPLASH GUARDS IN BETWEEN 3 COMPARTMENT SINK AND EXPOSED HAND SINK, BETWEEN 3 COMPARTMENT SINK AND FOOD PREP SINK AND BETWEEN MOP SINK AND FOOD PREP SINK. OBSERVED METAL SHELVES IN FOOD PREP AREA UNCLEAN AND CONTAINING RUST. REMOVE RUST AND RESTORE AND MAINTAIN SHELVES TO A FINISHED EASILY CLEANABLE SURFACE. OBSERVED POT TOO LARGE TO BE PROPERLY WASHED RINSED AND SANITIZED IN 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE POT AND ONLY USE POTS AND PANS SMALL ENOUGH TO BE PROPERLY WASHED RINSED AND SANITIZED IN 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER IN REFRIGERATOR IN KITCHEN. INSTRUCTED TO INSTALL AND MAINTAIN THERMOMETERS IN ALL REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN REAR FURNACE ROOM. INSTRUCTED TO ORGANIZE AND MAINTAIN BACK ROOM TO PREVENT RODENT HARBORAGE.

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