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INDUSTRIAL TACOS

5663 W GRAND AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

INDUSTRIAL TACOS has been inspected 4 times by Chicago Department of Public Health since June 26, 2023. The most recent inspection, on February 9, 2024, 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: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 2 times on October 30, 2023. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times on October 30, 2023. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 July 14, 2023. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 2 separate inspections, most recently on October 30, 2023. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 2 times across 2 separate inspections, most recently on October 30, 2023. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    11 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED CHICKEN AND PORK WITH DISCARD DATE OF 10/26/2023. CHICKEN AND PORK (VALUED AT $93/ WEIGHING 7LBS) VOLUNTARILY DISCARDED BY MANAGER. INSTRUCTED MANAGER TO MONITOR DISCARD DATES ON REFRIGERATED READY TO EAT FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SALT, SOY SAUCE AND OIL IN FOOD GRADE CONTAINERS NO LABELED. INSTRUCTED TO LABEL ALL FOOD, SPICES AND CONDIMENTS NOT IN ORIGINAL CONTAINER WITH COMMON NAME OF FOOD.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS IN FRONT PREP AREA ON SHELVING RACK. INSTRUCTED WIPING CLOTHS SHALL BE STORED IN SANITIZING SOLUTION IN BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NONFOOD ITEMS STORED ON FLOOR OUTSIDE OF WASHROOM IN SMALL HALLWAY AND BOXES STORED ON FLOOR IN FRONT STORAGE AREA NEAR NORTHSIDE WINDOW. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR SURFACES OF ALL COLD HOLDING UNITS AND ONE DOOR REFRIGERATORS IN PREP AND DISHWASHING AREA WITH FOOD DEBRIS, SPILLAGE AND WATER ON BASE OF INTERIOR. INSTRUCTED TO DETAIL CLEAN INTERIOR OF ALL COLD HOLDING UNITS AND ONE DOOR REFRIGERATORS IN FACILITY AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON UTILITY SINK. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON UTILITY SINK FAUCET THAT SHALL BE EASILY LOCATED AND SERVICED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET OF HANDWASHING SINK IN PREP AREA. INSTRUCTED TO REPAIR LEAKING FAUCET AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP DRYING IN BUCKET. INSTRUCTED TO INSTALL MOP DRYING RACK, FOR PROPER DRAINAGE AND DRYING OF MOPS TO PREVENT PEST BREEDING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SPILLAGE, FOOD AND DEBRIS UNDERNEATH ON FLOOR AND BEHIND ALONG WALL OF THREE COMPARTMENT SINK, COLD HOLDING UNIT, COOKING EQUIPMENT AND ONE DOOR REFRIGERATORS. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED BOTTLES AND RAGS STORED IN INTERIOR OF UTILITY SINK. INSTRUCTED TO REMOVE NONFOOD ITEMS FROM INTERIOR OF UTILITY SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED YELLOW CEILING TRIM HANGING FROM CEILING NEAR FRONT NORTHSIDE WINDOW. INSTRUCTED TO REPAIR OR REPLACE DAMAGED CEILING TRIM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST ON CEILING VENT COVER IN UNISEX WASHROOM. INSTRUCTED TO CLEAN CEILING VENT COVER AND MAINTAIN. OBSERVED GREASE BUILDUP ON EXHAUST HOOD FILTERS AND INTERIOR OF EXHAUST HOOD. INSTRUCTED TO CLEAN FILTERS AND INTERIOR OF EXHAUST HOOD AND MAINTAIN.
  3. License

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATRUE OF 60F. MANAGEMENT INSTRUCTED TO REPAIR THE COOLER AND MAINTAIN IT BELOW 41F. PRIORITY VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SEVERAL RAW WOOD 2"X4" SUPPORTS BEHIND THE COUNTERTOP. MANAGEMENT INSTRUCTED TO PAINT OR SEAL ALL RAW WOOD.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • NO GREASE TRAP INSTALLED UNDER THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO INSTALL OR LOCATE THE GREASE TRAP.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
  4. License

    0 infractions

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