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GUAC, TACOS AND TEQUILA

1321-1323 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

GUAC, TACOS AND TEQUILA has been inspected 4 times by Chicago Department of Public Health since September 28, 2021. The most recent inspection, on July 6, 2022, found no infractions.

2 of 4 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: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 times across 2 separate inspections, most recently on October 19, 2021. 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 4 times across 2 separate inspections, most recently on October 19, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 October 19, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 October 5, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times on October 5, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

4 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN THE WASHROOMS. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. INSTRUCTED TO PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED SPLASHGUARD DETACHED FROM HANDSINK IN MAIN KITCHEN PREP AREA. SPLASHGUARD IS NEEDED BETWEEN HANDSINK AND SURROUNDING 1-COMPARTMENT PREP SINK. MUST REPAIR OR RE-INSTALL A WASHABLE SPLASHGUARD.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT (FLATOP GRILL, STOVE TOP ETC.) IN KITCHEN PREP AREA. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  3. License

    16 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED PERSON IN CHARGE WITHOUT VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE; PRESENTED CERTIFICATE FOR PERSON NOT ON SITE DURING INSPECTION. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND A VALID MUST REMAIN POSTED ON SITE WHEN TIME EN FACILITY IS OPEN/OPPERATING AND WHEN AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN THE WASHROOMS. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. INSTRUCTED TO PROVIDE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 0PPM AT TIME OF INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT A MINIMUM OF 50 PPM. PRIORITY VIOLATION #7-38-025.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED FACILITY WITHOUT CHEMICAL SANITIZERS NEEDED TO PROPERLY OPERATE LOW-TEMPERATURE DISH MACHINE. MUST PROVIDE CHEMICAL SANITIZERS AND BE AVAILABLE FOR USE DURING ALL HOURS OF OPERATION. PRIORITY VIOLATION #7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED AND SERVED. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED PEST ACTIVITY WITH APPROX. 20 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED IN THE REAR STORAGE AREA AROUND UTILITY MOP SINK AND BUCKET OF WET SOILED LINENS. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED RETAIL FOOD ESTABLISHMENT WITHOUT A LICENSED PEST CONTROL OPERATOR. ALL RETAIL FOOD ESTABLISHMENTS SHALL CONTRACT WITH A LICENSED ILLINOIS EXTERMINATOR WHO SHALL PROVIDE INSECT AND VERMIN SERVICES AT THE ESTABLISHMENT AT LEAST TWICE A YEAR. A LOG BOOK SHALL BE KEPT FOR A PERIOD OF TWELVE (12) MONTHS AND INCLUDE A COPY OF THE SERVICE REPORTS AND THE PEST CONTROL COMPANY’S ILLINOIS DEPARTMENT OF HEALTH LICENSE NUMBER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-020(C).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED SPLASHGUARD DETACHED FROM HANDSINK IN MAIN KITCHEN PREP AREA. SPLASHGUARD IS NEEDED BETWEEN HANDSINK AND SURROUNDING 1-COMPARTMENT PREP SINK. MUST REPAIR OR RE-INSTALL A WASHABLE SPLASHGUARD.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • NOTED OVERFLOWING BUCKET AND OPEN PLASTIC BAG IN REAR STORAGE AREA FILLED WITH SOILED LINENS.INSTRUCTED Soiled LINENS shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. MUST CORRECT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED DRIPPING CONDENSATION BUILDUP INSIDE 3-DR REACH IN COOLER UNIT. INSTRUCTED THE piping, rotary shafts, and other parts extending through the openings shall be equipped with an apron designed to deflect condensation, drips, and dust from openings into the FOOD. MUST CORRECT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT (FLATOP GRILL, STOVE TOP ETC.) IN KITCHEN PREP AREA. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SEVERAL NON-FUNCTIONING REFRIGERATOR UNITS AND OTHER EQUIPMENT ON PREMISES. NOTED TWO WALK-IN COOLERS, TWO 2-DOOR REFRIGERATOR UNITS, AND ONE COOLER IN DISREPAIR. INSTRUCTED TO REMOVE OR SERVICE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  4. License

    0 infractions

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