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GET OFF THE COUCH CATERING: DIA DE LOS TAMALES

939 W 18TH ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

GET OFF THE COUCH CATERING: DIA DE LOS TAMALES has been inspected 16 times by Chicago Department of Public Health since April 12, 2013. The most recent inspection, on May 31, 2019, found no infractions.

5 of 16 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 5 times across 3 separate inspections, most recently on November 3, 2017. For example: WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

  • 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 November 7, 2017. 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 across 2 separate inspections, most recently on July 10, 2015. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 20 times across 9 separate inspections, most recently on June 7, 2018. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 4 times across 4 separate inspections, most recently on June 7, 2018. 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.

16 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROERLY STORE DISPENSING UTENSILS(CLEANED/SANITIZED) AFTER USE TO PREVENT CONTAMINATION FROM PLACING ON CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR ALONG WALLBASE AT REAR PREP AREA OF DEBRIS. RE-ATTACH OR REPLACE LOOSE DAMAGED COVING AT REAR PREP/DISH ROOM AREA WHERE NEEDED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED SEVERAL WASH CLOTHS LAYING ON TABLES, MUST PROPERLY STORE IN SANITIZING SOLUTON WHEN NOT IN USE.
  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF BULK CONTAINERS AT REAR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AT REAR PREP AREA OF FOOD DEBRIS AND IN OUTSIDE WALK-IN FREEZER UNDER SHELVES.
  4. Complaint Re-Inspection

    0 infractions

  5. Canvass Re-Inspection

    0 infractions

  6. Canvass Re-Inspection

    1 infraction

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOOD NOT PROTECTED. OBSERVED PASTRIES STORED WITHOUT PROTECTION IN FRONT OF THE REGISTER IN THE CUSTOMER SERVICE AREA. OBSERVED SNEEZE GUARDS NOT ADEQUATE FOR HOT HOLDING AND COLD HOLDING FOOD PREP AREA. INSTRUCTED TO INSTALL ADEQUATE SNEEZE GUARDS AT LEAST 60" FROM THE GROUND AND MAINTAIN. MANAGER REMOVED OPEN PASTRIES DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005(A)
  7. Complaint

    1 infraction

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • OBSERVED THE WASH TEMPERATURE OF THE LOW TEMPERATURE DISHMACHINE AT 100-112F. MANAGEMENT INSTRUCTED TO REPAIR DISHMACHINE AND MAINTAIN A WASH TEMPERATURE OF AT LEAST 120F. CRITICAL VIOLATION 7-38-030.
  8. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOOD NOT PROTECTED. OBSERVED PASTRIES STORED WITHOUT PROTECTION IN FRONT OF THE REGISTER IN THE CUSTOMER SERVICE AREA. OBSERVED SNEEZE GUARDS NOT ADEQUATE FOR HOT HOLDING AND COLD HOLDING FOOD PREP AREA. INSTRUCTED TO INSTALL ADEQUATE SNEEZE GUARDS AT LEAST 60" FROM THE GROUND AND MAINTAIN. MANAGER REMOVED OPEN PASTRIES DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005(A)
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED HEALTH INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. INSTRUCTED TO DISPLAY INSPECTION REPORT SUMMARY AT ALL TIMES AND MAINTAIN. SERIOUS VIOLATION 7-42-010(B)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO HOT OR COLD RUNNING WATER TO THE ICE CREAM MACHINE. INSTRUCTED TO PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER'S CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE.
  9. Canvass

    0 infractions

  10. Canvass

    7 infractions

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • OBSERVED HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK 84F DURING INSPECTION. HOT WATER WAS AT 100.0F AT THE END OF INSPECTION DUE TO FACILITY NOT RUNNING HOT WATER FOR 20 MINUTES. INSTRUCTED TO MAINTAIN HOT WATER AT THE 3 COMPARTMENT SINK AT 110F AT ALL TIMES FACILITY IS OPEN AND OPERATING. MANAGER CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-030.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED DISH MACHINE NOT SANITIZING PROPERLY AND READING 0PPM WHEN DISH MACHINE WAS OPERATED 3 TIMES. MANAGER CORRECTED DURING INSPECTION AND SANITIZER WAS AT 100PPM BY THE END OF INSPECTION. INSTRUCTED TO TEST DISH MACHINE DAILY IN ORDER TO ENSURE PROPER SANITATION. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED A BROWNISH SUBSTANCE ON THE ICE MACHINE PANEL. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD DEBRIS UNDER THE DISH MACHINE. OBSERVED MINOR FOOD DEBRIS IN THE WALK IN COOLER. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS BEHIND THE DISH MACHINE WITH ACCUMULATED FOOD DEBRIS. OBSERVED ACCUMULATED DUST ON THE FAN LOCATED IN THE WASHROOM. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN THE UTILITY ROOM. INSTRUCTED TO ORGANIZE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED EMPLOYEES WITHOUT FOOD HANDLER'S CERTIFICATES. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  11. Canvass

    0 infractions

  12. Complaint

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED CHILI DISPLAYED FOR SERVICE ON STEAM TABLE AT IMPROPER TEMPERATURE 118.4F. INSTRUCTED MANAGER TO DISCARD. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEES WIPING HANDS ON DIRTY APRONS, CLEANING PREP TABLES, AND PREPARING TAMALES WITHOUT WASHING HANDS BETWEEN TASKS. INSTRUCTED MANAGER TO MONITOR EMPLOYEE HAND WASHING. HANDS MUST BE WASHING BETWEEN TASKS, BEFORE AND AFTER CHANGING GLOVES. CRITICAL VIOLATION 7-38-010A
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASHING MULTI-USE UTENSILS AND EQUIPMENT WITH NO SANITIZER IN LOW TEMPERATURE DISH MACHINE. LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING, CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN 100PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS IN 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FRONT EXPOSED HAND SINK NOT ACCESSIBLE. OBSERVED SANITIZER BUCKET AND KNIFE STORED INSIDE EXPOSED SINK. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINK. EXPOSED SINK IS FOR HAND WASHING ONLY. CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING TILES IN SOUTHWEST CORNER OF REAR PREP AREA. REMOVE MOLD AND STAINS ON WALLS ABOVE 3-COMPARTMENT SINK AND NEAR DISH MACHINE. CLEAN ALL CEILING VENTS AND LIGHT SHIELDS IN REAR PREP AREA(DUST BUILDUP).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON SCRAPE SINK NEAR DISH MACHINE AND REAR EXPOSED SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE STORAGE AREA NEAR OFFICE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  13. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR PANEL OF ICE MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE STORAGE AREA NEAR OFFICE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE. FOOD HANDLER CERTIFICATES MUST BE PROVIDED.
  14. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE FOOD DEBRIS SPLASHED ON WALLS IN KITCHEN AREAS AND SEAL OPENING ON SOUTH WALL MUST BE SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE STORED ARTICLES ON KITCHEN FLOORS AT LEAST 6" OFF FLOOR AND WALL FOR EASIER CLEANING AND MOP SINK MUST BE ACCESSIBLE AT ALL TIMES FOR LIQUID WASTE DISPOSAL AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS AT FRONT FOOD SERVICE AREA WITH NO HAIR RESTRAINTS.INSTRUCTED TO PROVIDE,MAINTAIN WHEN WORKING AROUND OPEN FOODS.
  15. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY (EX. HANDLE UP).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD STORAGE UNIT ON SITE. INSTD TO SEAL/PAINT RAW WOOD SURFACE TO BE A SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE SPLASHGUARD INBETWEEN PREP SINK AND EXPOSED HANDSINK.
  16. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLES AROUND ALL PIPES LEADING INTO THE CEILING. (METER ROOM NEXT TO OFFICE, REAR KITCHEN ABOVE FUSE BOX).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACKFLOW DEVICE AT UTILITY SINK IN CLOSET.

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