Skip to content
Loading map…

EL TACONCITO

10536 S TORRENCE AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

EL TACONCITO has been inspected 5 times by Chicago Department of Public Health since April 26, 2010. The most recent inspection, on July 25, 2012, found no infractions.

1 of 5 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, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on June 21, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 across 2 separate inspections, most recently on May 4, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 on April 26, 2010. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 April 26, 2010. 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 9 times across 3 separate inspections, most recently on June 21, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND APPROX 3LBS COOKED PORK TAMALES MAITAINED AT IMPROPER COLD TEMPERATURES IN COOLER 48.3F,48F,53F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. FOOD WAS DISPOSED OF BY MANAGER TOTAL COST APPROX $20.00 CRITICAL CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE/DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED OR NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. SERIOUS CITATION ISSUED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SOAP DEVICE HOLDER AT PREP HAND SINK. MUST INSTALL
  3. Canvass

    6 infractions

    • 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.OBSERVED MISSING FILTER ON THE HOOD INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED THE FOLLOWING NOT CLEAN HOOD, STOVE TOP,BULK CONTAINERS INSTRUCTED TO CLEAN ALSO CLEAN AND SANITIZE CUTTING BOARDS, BEAN MIXER BLADE.
    • 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.OBSERVED THE FLOOR UNDER AND AROUND THE COOKING EQUIPMENT NOT CLEAN INSTRUCTED TO CLEAN.
    • 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. Use dustless cleaning methods.OBSERVED THE WALL BEHIND THE COOKING EQUIPMENT NOT CLEAN, AND THE RESTROOM WALLVENT DUSTY AND THE CEILING FAN VENT DUSTY INSTRUCTED TO CLEAN ALL THE ABOVE ITEMS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE LIGHT SHIELDS NOT CLEAN IN REAR KITCHEN, INSTRUCTED TO CLEAN ALSO LIGHTS UNDER HOOD.
    • 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.NOZZEL LEAKING AT 3 COMPARTMENT INSTRUCTED TO REPAIR AND REPLACE NOZZEL NOW USING SPRAYER ONLY.
  4. Canvass Re-Inspection

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREP REACH-IN COOLER NOT MAINTAINING THE PROPER TEMPERATURE, TEMP. WAS 46 F. COOLER WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH WHEN FIXED MUST FAX LETTER TO 312-746-4240 ATTN: MS. WOOTEN. OTHER PREP COOLER ON SITE MAINTAINING THE PROPER TEMP. INSTRUCTED TO USE OTHER COOLER. NO CITATION ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND FOOD IN UNAPPROVED (GARBAGE) BAGS, INSTRUCTED TO PLACE PRODUCT IN APPROVED FOOD BAGS/CONTAINERS AND PROPERLY DATE/LABEL ITEMS. ITEMS WERE DISCARDED A COMBINED WEIGHT OF 18 LBS. VALUED AT $20.00 NO CITATION ISSUED.
  5. Special Events (Festivals)

    14 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND 2 LBS. OF RAW FISH AT 67.4 F, 2 LBS. OF COOKED CHICKEN AT 90.5 F AND 15 LBS. OF PORK CHOPS AT 93.0 F SITTING ON THE PREP TABLE. ALL ITEMS WERE DISCARDED VALUED AT APPROX. $20.00. MUST KEEP COLD FOODS AT 40 F OR LOWER AND HOT FOODS AT 140 F OR LOWER. CITATION # 60272-10 ISSUED.
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER MULTI-TASKING AND NOT WASHING HANDS, HANDLING RAW FOODS AND READY TO EAT, WIPING DOWN PREP AREA WITH WASH CLOTH. INSTRUCTED TO PROPERLY WASH HANDS AFTER MULTI-TASKING AND BEFORE/AFTER WEARING GLOVES.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED 3-COMPARTMENT SINK WITH STANDING WASTE WATER IN ALL THREE COMPARTMENTS-UNABLE TO DRAIN. INSTRUCTED TO HAVE SINK REPAIRED AND MAINTAIN ADEQUATE PLUMBING. ALSO FOUND A WASTE DRAIN PIPE DRAINING INTO THE EXPOSED HAND WASHING SINK IN THE PREP AREA. INSTRUCTED TO RE-ROUTE DRAIN PIPE TO A FLOOR DRAIN AND MUST INCREASE HOT/COLD WATER PRESSURE AT EXPOSED HAND SINK. CITATION #60273-11
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. FOUND NO SOAP/PAPER TOWELS AT THE EXPOSED HAND WASHING SINK IN THE PREP AREA. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED-FOUND A REACH-IN COOLER WITH PRODUCE INSIDE OF IT OUTDOOR OF BUSINESS (ON THE SIDE) UNPROTECTED/UNSECURED. INSTRUCTED TO HAVE COOLER PLACED INSIDE OF ESTABLISHMENT. CITATION #60274-12
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. FISH, BEEF, PORK, RICE, ETC.) MUST HAVE ONE ON SITE AT ALL TIMES.
    • 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.
    • 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 RECAULK AROUND WASH BOWL IN EMPLOYEE'S TOILET ROOM, PAINT/SEAL RAW WOOD SHELVES IN EMPLOYEE'S TOILET ROOM AND IN PREP AREA. MUST PROVIDE A PARTITIONER TO SEPARATE 3-COMP. FROM EXPOSED HAND SINK AND REPLACE CUTTING BOARDS WITH DEEP/DARK GROOVES. MUST PROVIDE A SNEEZE GUARD FOR SELF-SERVING STATIONS IN DINING AREA.
    • 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. MUST DETAIL CLEAN INTERIOR OF ALL COOLERS/FREEZERS AND SHELVES THROUGH-OUT.
    • 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. MUST DETAIL CLEAN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.
    • 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 WATER STAINED CEILING TILES, CLEAN ALL VENTS, AND SEAL AROUND ALL PIPES/CONDUITS AND FIXTURES. PROVIDE MISSING ELECTRICAL OUTLET FIXTURES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF-CLOSING DEVICE TO BOTH TOILET DOORS.
    • 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 INSTALL A 3-COMP. SINK WITH COMPARTMENTS LARGE ENOUGH TO SUBMERGE THE LARGEST UTENSIL/EQUIPMENTS.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • Soiled and clean linens, coats, and aprons shall be properly stored. MUST STORE ALL UNUSED WASH CLOTHS IN A BUCKET OF SANITIZING SOLUTION.

Nearby inspected facilities

Own this business? Add a badge to your website