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EL TAINO RESTAURANT

3259 W 63RD ST, CHICAGO, IL 60629 · Restaurant

Inspection summary

EL TAINO RESTAURANT has been inspected 6 times by Chicago Department of Public Health since June 20, 2016. The most recent inspection, on April 16, 2021, found no infractions.

2 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 source, labelling and allergens and Handwashing and staff hygiene.

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.

  • 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 5 times across 2 separate inspections, most recently on June 7, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 4 times across 2 separate inspections, most recently on June 7, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 across 2 separate inspections, most recently on June 7, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 June 7, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 across 2 separate inspections, most recently on June 7, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

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. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    11 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDED CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING ON REFRIGERATED READY TO EAT FOOD STORED FOR MORE THAN 24 HOURS. INSTRUCTED MANAGER TO PROPERLY LABEL AND DATE ALL READY TO EAT FOOD STORED IN COOLER MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY OR DISCLOSURE ON MENU. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY AND DISCLOSURE ON MENU. PRIORITY FOUNDATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS NOT LABELED IN REAR REFRIGERATOR AND PREP AREA. INSTRUCTED TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON SURFACES IN PREP AREA. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD SPILLS AND DEBRIS INSIDE REAR REFRIGERATOR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAINPIPE LEAKING UNDER REAR HAND WASHING AND 3-COMPARTMENT SINK, FAUCET LEAKING AT FRONT HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED AND MISSING WALL AND FLOOR TILES IN REAR PREP AND DISH WASHING AREA. INSTRUCTED TO REPLACE ALL DAMAAGED AND MISSING TILES AND MAINTAIN. OBSERVED LOOSE BASEBOARDS ALONG WALLS IN FRONT PREP AREA. INSTRUCTED TO REPLACE BASEBOARDS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT SHIELDS MISSING IN REAR PREP AND DISH WASHING AREA. INSTRUCTED TO REPLACE LIGHT SHIELDS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  4. Canvass

    16 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE DURING INSPECTION. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR VALID CERTIFICATE POSTED WHEN TCS FOOD(BEANS 158.F, RICE 140.9F) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION CITATION ISSUED 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDED CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING ON REFRIGERATED READY TO EAT FOOD STORED FOR MORE THAN 24 HOURS. INSTRUCTED MANAGER TO PROPERLY LABEL AND DATE ALL READY TO EAT FOOD STORED IN COOLER MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY OR DISCLOSURE ON MENU. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY AND DISCLOSURE ON MENU. PRIORITY FOUNDATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS NOT LABELED IN REAR REFRIGERATOR AND PREP AREA. INSTRUCTED TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON SURFACES IN PREP AREA. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION CITATION ISSUED 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD SPILLS AND DEBRIS INSIDE REAR REFRIGERATOR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAINPIPE LEAKING UNDER REAR HAND WASHING AND 3-COMPARTMENT SINK, FAUCET LEAKING AT FRONT HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED AND MISSING WALL AND FLOOR TILES IN REAR PREP AND DISH WASHING AREA. INSTRUCTED TO REPLACE ALL DAMAAGED AND MISSING TILES AND MAINTAIN. OBSERVED LOOSE BASEBOARDS ALONG WALLS IN FRONT PREP AREA. INSTRUCTED TO REPLACE BASEBOARDS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT SHIELDS MISSING IN REAR PREP AND DISH WASHING AREA. INSTRUCTED TO REPLACE LIGHT SHIELDS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY COOLER STORAGE SHELVES IN FRONT REACH IN COOLER, INSTRUCTED TO REMOVE THE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FRONT CUTTING BOARD NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO DEFROST FRONT BOX FREEZER, AND CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE SOUTH EAST WALL PEELING IN REAR DISH AREA, INSTRUCTED TO REMOVE PEELING PAIT AND RESEAL.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHES STORED ON STOVE,COUNTER, IN BOTH FRONT AND REAR AREAS, INSTRUCTED TO STORE IN A CLEAN CONTAINER WITH 100PPM OF CHLORINE SANITIZER.
  6. License

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD NEEDED IN REAR PREP AREA. INSTALL AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER CERTIFICATE NEEDED FOR EMPLOYEE. MUST OBTAIN AND MAINTAIN.

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