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INO'S TACOS

1856 W 35TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

INO'S TACOS has been inspected 9 times by Chicago Department of Public Health since November 19, 2010. The most recent inspection, on September 15, 2016, found no infractions.

1 of 9 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, Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on November 29, 2010. 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 March 31, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on November 19, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 18 times across 8 separate inspections, most recently on January 5, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 10 times across 7 separate inspections, most recently on January 5, 2015. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR BOTTOM SHELVES OF THE REACH IN COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE SHELVES UNDERNEATH THE GRILL TO REMOVE GREASE AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE BASEMENT ALONG THE WALL BASE AND IN CORNERS. ALSO FLOORS NEED CLEANING ON THE 1st FLOOR IN THE PREP AREA AROUND THE ALL HEAVY EQUIPMENT TO REMOVE SPILLS AND DEBRIS. FLOOR TILES MISSING AND/OR DAMAGED AT THE FRONT COUNTER AREA. MUST REPAIR AND MAINTAIN SMOOTH AND EASLIY CLEANABLE.
  3. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY STORAGE SHELF NEXT TO STOVE, INSTRUCTED TO REMOVE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FRONT CUTTING BOARDS NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MISSING FLOOR TILES FRONT SEATING, PREP, UNDER COOLER,AND IN REAR PREP AREA. INSTRUCTED TO REPLACE MISSING TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BASEMENT WALLS AROUND HEATING ROOM IN POOR REPAIR, NEED TO REPLACE/REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BROKEN LIGHT SHIELD OVER FRONT PREP CONDIMENT COOLER, NEED TO REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SODA IN HALLWAY TO BASEMENT NOT ELEVATED 6" OFF THE FLOOR, INSTRUCTED TO ELEVATE.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN COOKING EQUIPMENT TO REMOVE ALL BUILKD UP OF FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN BASEMENT MUST BE FREE FROM WATER. FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN NEED OF CLEANING IN FRONT PREP AREA TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STOPPERS MISSING FOR 3-COMPARTMENT SINK. PROVIDE SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF FRYERS NOT CLEAN, EXCESSIVE GREASE. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLBASE UNDER 3-COMPARTMENT SINK IN POOR REPAIR. REPAIR SAME.
  6. Complaint

    2 infractions

    • 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 IN POOR REPAIR,AND MIISING FLOOR TILE IN FRONT OF PREP COOLER. MUST REPAIR/REPLACE TILE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE CLUTTER OF UNUED EQUIPMENT,ARIICLES NOT USING ADJUCENT TO REAR BASEMENT DOOR. ORGANIZE ANY REMAININY STORAGE OFF FLOORS TO PREVENT PEST HARBORAGE AREA.
  7. Canvass

    4 infractions

    • 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.MUST CLEAN DEBRIS FROM FLOORS IN FURNACE ROOM AND UNDER BASEMENT STAIRS.
    • 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 INSTALL MISSING CEILING TILES IN OFFICE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETER. MUST PROVIDE METAL STEM THERMOMETER FOR FOOD HANDLER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE CLUTTER FROM UNDER BASEMENT STAIRS
  8. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIORS OF COOLERS WHERE NEEDED
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING FLOOR TILES IN FOOD PREP AREA. DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE CHIPPED PAINT FROM WALLS IN BASEMENT AND RE-PAINT SAME. SEAL ALL LOOSE WALL COVES THROUGHOUT
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NEED A BRIGHTER LIGHT BULB IN WASHROOM
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  9. Canvass

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • WATER SEEPING UNDERNEATH DIVIDER SEPARATING MIDDLE AND THIRD COMPARTMENTS OF 3 COMP. SINK - MUST SEAL DIVIDER- CITATION ISSUED- SERIOUS
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 3-27-09 NOT CORRECTED: #30-ALL BULK FOOD STORAGE CONTAINERS MUST BE LABELED #32-EXTERIOR OF GREASE TRAP MUST BE PAINTED #33-CLEAN INTERIOR CABINET OF DEEP FRYER AND ALL UNUSED EQUIPMENT STORED IN BASEMENT(COVER IT AFTER CLEANING IT) #35-CLEAN LIGHT SHIELDS WHERE NEEDED, REPLACE ALL STAINED CEILING TILES,CLEAN WASHROOM DOOR- CITATION ISSUED- SERIOUS FOR NON-COMPLIANCE WITH EXISTING VIOLATIONS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIORS OF COOLERS WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING FLOOR TILES IN FOOD PREP AREA. DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE CHIPPED PAINT FROM WALLS IN BASEMENT AND RE-PAINT SAME. SEAL ALL LOOSE WALL COVES THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NEED A BRIGHTER LIGHT BULB IN WASHROOM.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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