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FRONTERA TORTAS BY RICK BAYLESS

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Inspection summary

FRONTERA TORTAS BY RICK BAYLESS has been inspected 13 times by Chicago Department of Public Health since October 13, 2010. The most recent inspection, on December 30, 2014, found no infractions.

4 of 13 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

The last 4 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.

  • 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 once on November 14, 2014. 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 once on May 30, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 January 31, 2012. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 15 times across 8 separate inspections, most recently on November 14, 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 7 times across 7 separate inspections, most recently on November 14, 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.

13 inspections

  1. License

    0 infractions

  2. Canvass

    0 infractions

  3. Short Form Complaint

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED ACCUMULATED LIME/CALCIUM/DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, READY TO EAT FOOD. INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILLY DISCARDED AT THIS TIME. SERIOUS VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FINISH COOLER AND BUILD COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPLACE/REPAIR DAMAGED DOOR GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUST BUILD UP ON VENTILATION HOOD FILTERS. INSTRUCTED MANAGER TO CLEAN FILTERS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD BUILD UP INSIDE FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN INTERIOR OF FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALLS AT BAR. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FLOOR AROUND GLASSMACHINE. INSTRUCTED MANAGER TO KEEP FLOOR DRY THROUGHOUT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE FOOD HANDLER (AT BAR AREA) NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINT FOR SAID FOOD HANDLER.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED ICE MACHINE (REAR PREP) DOOR (UPPER PANEL) IN POOR REPAIR WITH CRACK AND SCOTCH TAPE AROUND. INSTRUCTED TO FIX OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS UNDERNEATH STORAGE RACKS WITH GREASE AND DIRT INSIDE BASEMENT STORAGE ROOM DOOR 10 AND INSIDE DOOR 5. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.---------NOTED WATER POOLING ON FLOOR INSIDE BEER WALK-IN COOLER INSIDE DOOR 5. MUST BE KEPT DRY AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES UNUSED EQUIPMENT STORED INSIDE BASEMENT STORAGE ROOMS (DOOR 10 AND DOOR 5) TO PREVENT PEST HARBORAGE. MUST REORGANIZE.
  8. Complaint

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE (BEHIND UPPER PANEL).
  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO FIX OR REPLACE BROKEN RUBBER GASKET AROUND PREP COOLER DOOR AT THE FINISHED STATION (FRONT PREP AREA).---------MUST REPLACE HAND SOAP DISPENSER AT EXPOSED HAND SINK IN REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND DUMP SINK WITH BLACK MOLD LIKE BUILD-UP BEHIND FRONT BAR.--------MUST CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT WITH HEAVY GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES (FRONT AND REAR).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY HOSE FOR DETERGENT AT 3 COMPARTMENT SINK IN REAR PREP AREA.
  10. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. IMPROPER SANITIZING RINSE FOR EQUIPMENT AND UTENSILS, FOUND DISHMACHINE SANITIZING RINSE AT 0 ppm CHLORINE,CRITICAL VIOLATION ,CITATION ISSUED,TAG DISHMACHINE,INSTRUCTED TO USE 3 COMPARTMENT SINK TO WASH,RINSE AND SANITIZE USING 200 PPM QUATS,INSTRUCTED TO CALL SERVICE MUST BE 100 ppm CHLORINE TO PROPERLY SANITIZE EQUIPMENT AND UTENSILS; MUST FAX LETTER TO CDPH 312-746-4240 WHEN DISHMACHINE HAS BEEN FIXED
    • 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. AIR VENTS IN 2 DOOR COOLER UNCLEAN MUST CLEAN AND MAINTAIN
    • 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. FLOOR UNDER EQUIPMENT UNCLEAN MUST CLEAN AND MAINTAIN
    • 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. BASE WALLS UNDER 3 COMPARTMENT SINK UNCLEAN MUST CLEAN AND MAINTAIN
  11. Complaint

    2 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. EXTERIOR COOKING EQUIPMENT UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. FLOORS THROUGHOUT KITCHEN,BAR UNCLEAN,MUST CLEAN AND MAINTAIN; FLOOR IN STORAGE AREA ,LOWER LEVEL UNCLEAN,MUST CLEAN AND MAINTAIN
  12. Canvass

    1 infraction

    • 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 INSTALL A SPLASHGUARD BETWEEN THE COLD HOLDING AND HOT HOLDING UNIT IN THE FRONT AREA.
  13. Canvass

    3 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. MUST REPLACE CHOPPING BOARD ,WITH DEEP CUTS ALREADY AND MAINTAIN. MUST REMOVE RUST FROM THE LID OF THE GREASE BOX UNDER THE 3 COMPT SINK AND ONE COMPT SINK.
    • 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. FLOOR NOT IN GOOD REPAIR BETWEEN THE KITCHEN AND THE STORAGE AREA. MUST REPAIR MAKE IT SMOOTH EASILY CLEANABLE.
    • 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 CLEAN IN DETAIL THE WALLS BEHIND THE PREP COOLER AND MAINTAIN.

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