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LA BARCA EL TACONAZO

7601 S CICERO AVE, CHICAGO, IL 60652 · Restaurant

Inspection summary

LA BARCA EL TACONAZO has been inspected 8 times by Chicago Department of Public Health since April 29, 2016. The most recent inspection, on November 29, 2021, found no infractions.

3 of 8 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, Food source, labelling and allergens 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.

  • 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 3 times across 2 separate inspections, most recently on March 25, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 March 25, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 March 31, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 March 25, 2019. 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 once on March 25, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS ON PREMISES DURING INSPECTION. INSTRUCTED TO COMPLY WITH PROCEDURE, ALONG WITH THE NECESSARY CLEAN UP KIT ITEMS. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE INSIDE OF THE HOT COCOA MACHINE BEHIND THE FRONT COUNTER WITH FOOD SPILLAGE AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT/TCS FOODS (CHICKEN, BEEF, TOMATOES, ETC.) WITHOUT PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT TCS FOODS PREPARED ON PREMISES AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE AND REMINDER ON THE MENU FOR RAW OR UNDERCOOKED ANIMAL BASED FOODS. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS OF SUGAR, RICE, FLOUR, ETC. IN BUCKETS UNDER THE PREP TABLE IN THE BACK KITCHEN WITHOUT PROPER LABELS. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A GARBAGE CAN BEING USED TO STORE HOT PEPPERS-----CILANTRO BEING KEPT IN A BLACK PLASTIC CRATE------LIMES BEING STORED IN A WOODEN STORAGE BOX IN THE REAR PREP AREA AND 2-DOOR COOLER. INSTRUCTED TO REMOVE AND USE FOOD GRADE CONTAINERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LARGE CUTTING BOARD ON THE BACK REAR PREP TABLE WITH DEEP GROOVES AND CUTS EMBEDDED INTO THE BOARD. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK IN THE FAUCET AT THE THREE COMP SINK-----LEAK IN THE PIPES UNDER THE 3 COMP SINK IN THE REAR KITCHEN AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS IN THE REAR PREP AREA WITH DEEP GASHES AND PEELING PAINT. INSTRUCTED THAT FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED AND WATER STAINED CEILING TILES IN THE REAR KITCHEN AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELD IN THE REAR KITCHEN AREA-----OBSERVED MISSING LIGHT BULBS IN THE REAR KITCHEN AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE FROM THE CERTIFIED MANAGER. INSTRUCTED THAT ALL MANAGERS THAT HOLD A VALID CITY OF CHICAGO SANITATION CERTIFICATE MUST COMPLY WITH ALLERGEN TRAINING.
  3. Non-Inspection

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-012a.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS STAINED, FRONT AND REAR, INSTRUCTED TO REPLACE ALSO REPLACE MISSING FAN GUARD COVER IN REAR 2 DOOR COOLER. REPLACE INC MACHINE REAR DOOR IN POOR REPAIR BEING HELD ON WITH ROPE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FRONT NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE FRONT HOOD AND FILTERS OVER THE FRYER, GRILL AND COOKING STATION NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN WALL IN FRONT COOKING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT SHIELD OVER FRONT FRYER STATION, AND REAR PREP AREA, INSTRUCTED TO REPLACE.
  4. Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-012a.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS STAINED, FRONT AND REAR, INSTRUCTED TO REPLACE.ALSO REPLACE MISSING FAN GUARD COVER IN REAR 2 DOOR COOLER. REPLACE ICE MACHINE REAR DOOR IN POOR REPAIR BEING HELD ON WITH ROPE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FRONT FLOOR NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE FRONT HOOD AND FILTERS OVER THE FRYER, GRILL AND COOKING STATION NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN WALL IN FRONT COOKING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT SHIELD OVER FRONT FRYER STATION, AND REAR PREP AREA, INSTRUCTED TO REPLACE.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: LARGE, DEEP CONTAINER OF REFRIED BEANS COOKED YESTERDAY AT 73.9F IN REACH IN COOLER. LARGE DEEP PAN OF PASTOR (PORK) COOKED YESTERDAY IN COOLER AT 65.9F. OBSERVED LARGE DENSE CONE OF PASTOR (PORK) AT 67.9F UNDER HEAT LAMP AND ON SPIGOT THAT IS IN POOR REPAIR AND UNABLE TO ROTATE PROPERLY. ALL PRODUCT VOLUNTARILY. DISCARDED AND DENATURED AT THIS TIME. APPROX 100 LBS $300 VALUE. VIOLATION 7-38-005A CRITICAL.
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED SOURCE OF CROSS CONTAMINATION NOT CONTROLLED: UNCOVERED CONTAINER OF READY TO EAT SHREDDED CHEESE (USED AS CONDIMENT FOR TACOS) WITH VISIBLE PIECES OF RAW MARINATED PORK ON INTERIOR AND EXTERIOR OF CONTAINER. CHEESE DISPOSED OF AND DENATURED AT THIS TIME, APPROX 10LBS $50 VALUE. CRITICAL 7-38-005A CRITICAL.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE. INTERIOR OF ICE MACHINE PANEL WITH EXCESSIVE BLACK SUBSTANCE NOTED ON INTERIOR PANEL OF UNIT. ICE IS USED FOR HUMAN CONSUMPTION. INSTD TO DISCARD ICE, CLEAN AND SANITIZE UNIT. SERIOUS VIOLATION 7-38-005A.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (PORK, BEEF, ETC). INSTD TO HAVE ON DUTY AT ALL TIMES. VIOLATIONS SERIOUS 7-38-012A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN FRONT AND REAR PREP AREAS WORN BEYOND REPAIR, WITH DEEP DARK GROOVES, AND HEAVILY STAINED. INSTD TO REPLACE CUTTING BOARDS AND MAINTAIN. CONDENSOR LEAKING AT FRONT PREP COOLER, CAUSING WATER ACCUMULATION ON INTERIOR BOTTOM OF UNIT. INSTD TO REPAIR SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF ALL COOLERS AND RUBBER GASKETS OF ALL DOORS NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN. UNCLEAN KNIVES WITH FOOD DEBRIS IN KNIFE RACK. INSTD TO CLEAN AND MAINTAIN CLEAN KNIVES IN KNIFE RACK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGH OUT REAR PREP/DISHWASHING AREA NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HANDSINK IN FRONT PREP AREA. INSTD TO INSTALL EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING METAL STEM THERMOMTERS FOR FOOD HANDLERS. INSTD TO PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENTS NOT MET. ALL FOOD HANDLERS MUST MEET REQUIREMENTS.
  7. License

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A HOLE AT THE BOTTOM OF THE WALL TO THE LEFT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN AND UNSHIELDED LIGHT BULBS INSIDE THE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE SHIELDED LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 2 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  8. License

    0 infractions

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