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EL TACO AZTECA

2151 W CERMAK RD, CHICAGO, IL 60608 · Restaurant

Inspection summary

EL TACO AZTECA has been inspected 6 times by Chicago Department of Public Health since August 24, 2016. The most recent inspection, on May 28, 2019, found no infractions.

4 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: Food source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 2 times on February 21, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times on June 13, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on February 21, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 February 21, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 June 13, 2017. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED A VARITY OF FOODS NOT PROPERY LABELED, DATED( COOKED BEANS, DUCK, ETC.) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD, COMSUMED, OR DISCARDED FOR A MAXIUM OF 7 DAYS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD ITEMS RICE, FLOUR, BEANS ETC. NOT IN ORIGINAL CONTAINERS,BEING STORED IN STORAGE BINS WITHOUT PROPER LABELS, INSTRUCTED ON PROPER LABELING, MUST PROVIDE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHES IMPROPERLY STORED ON PREP TABLES,INSTRUCTED TO STORE IN SANITIZING SOLUTION BETWEEN USE TO PREVENT CROSS CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NEW RAW WOOD STORAGE SHELVES IN REAR PREP AND STORAGE AREA, INSTRUCTED TO SEAL ALL RAW WOOD.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FRONT BAR AREA WITH A ICE BIN, AND A HAND SINK, NO FOOD PREP SINK, INSTRUCTED TO INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED NEW WALLS IN FOOD PREP AREA, INSTRUCTED TO SEAL THE NEW WALLS. ALSO FINING THE WALL IN RESTROOM(THEY ARE ADDING STONE).
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS CERTIFICATES ON PREMISES, NOR A EMPLOYEE DATE OF HIRE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PA-100-0367.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 43.9F. THE WALK-IN COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MILK AND CHICKEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER AND 1 DOOR PREP COOLER. OBSERVED PORK AT 47.8F, REFRIED BEANS AT 43.9F, EGGS AT 43.5F, MILK AT 43.3F, CHEESE AT 44.2F, SOUR CREAM AT 43.2F, CHICKEN AT 50.7F, COOKED RICE AT 46.6F, SHRIMP AT 44.2F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 50# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED EXCESSIVE AMOUNTS OF GARBAGE AND LITTER ON THE GROUND IN THE OUTSIDE AREA BEHIND THE RESTAURANT AND NEXT TO THE GARBAGE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE OUTSIDE AREA AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EXCESSIVE WEED GROWTH IN THE BACK YARD BEHIND THE RESTAURANT. MANAGEMENT INSTRUCTED TO REMOVE TO PREVENT PEST HARBORAGE CONDITIONS.
  5. License

    0 infractions

  6. License

    0 infractions

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