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LA TACOREA INC.

847 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

LA TACOREA INC. has been inspected 8 times by Chicago Department of Public Health since November 16, 2011. The most recent inspection, on May 3, 2016, found no infractions.

2 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: Food temperature control, Food source, labelling and allergens and Pests.

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 3 times across 3 separate inspections, most recently on June 9, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on October 18, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on November 16, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 10 times across 5 separate inspections, most recently on June 9, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 5 times across 3 separate inspections, most recently on January 9, 2014. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ACCUMULATION ON THE VENT ABOVE THE SODA MACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN A THERMOMETER INSIDE THE FRONT, SMALL, KIMCHI COOLER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OUT OF COMPLIANCE. INSTRUCTED TO COMPLY AND MAINTAIN.
  3. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALL BEHIND REAR PREP TABLE. MUST REMOVE DIRT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANDWASH SINK IN FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN. MUST PROVIDE CHEMICAL TEST TRIPS FOR THE REAR 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF FLOOR/WALL.
  4. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE FOOD ITEMS IN REAR STORAGE AREA 6 INCHES OF FLOOR.
  5. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SOFT DRINKS NOT ELEVATED 6 INCHES OF FLOOR IN BASEMENT FOOD STORAGE AREA. MUST ELEVATE 6 INCHES OF FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF HAND WASH SINK IN PREP AREA. MUST PROPERLY STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
  6. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS AT ALL TIMES (KIM CHI AT COOLER IN THE FRONT SERVICE COUNTER AREA MUST HAVE NAME, ADDRESS AND PHONE NUMBER OF ESTABLISHMENT).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DETAIL CLEAN INTERIOR OF REAR EXPOSED HAND SINK AND PREP SINK TO REMOVE GRIME FROM SINK STOPPER HOLDER. MUST ALSO DETAIL CLEAN INTERIOR OF FRYER TO REMOVE GREASE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL OPENINGS AT FLOOR UNDER THE TOILET BOWL IN THE MEN'S RESTROOM SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST ALSO REGROUT FLOOR JUST IN FRONT OF REAR EXIT FIRE DOOR. MUST PAINT OR SEAL RAW WOODEN FLOOR AT TOP OF STAIRWAY LEADING TO THE BASEMENT AS WELL AS THE LAST TWO RAW WOODEN STEPS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST PAINT OR SEAL RAW WOOD STAIRCASE RAILING AT BOTH SIDES OF THE STAIRCASE AT THE WALLS LEADING TO THE BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHTSHIELDS AT BULBS ABOVE THE SODA DISPENSING STORAGE AREA IN THE BASEMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER AT SMALL COOLER IN THE FRONT SERVICE COUNTER AREA AT ALL TIMES.
  7. License Re-Inspection

    0 infractions

  8. License

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTER OPENINGS NOT PROTECTED.FRONT DOOR NOT RODENT PROOFED.OBSERVED GAPS ON SIDE AND BOTTOM DOOR.ALSO MUST SEAL AROUND REAR DOOR FRAME.SURFACE MUST BE SMOOTH, CLEANABLE AND N0N-OBSORBENT MATERIAL.SERIOUS VIOLATIONS:NO CITATIONS ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. A SPLASH GUARD IS NEEDED AT FRONT EXPOSED HAND SINK BETWEEN SINK AND COUNTER TOP.
    • 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. REPAIR FLOOR AT TOP OF STAIRCASE THAT GOES DOWN TO BASEMENT
    • 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.NEED TO SEAL HOLES AROUND WATER PIPE AT FRONT EXPOSED HAND SINK,ALSO NEED TO SEAL BOTTOM OF SHELF INSIDE THE CABINET,UNDER THE POP DISPENSER
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF CLOSING DEVICE FOR BOTH WASHROOM DOORS.
    • 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. NEED TO PROVIDED THERMOTERS FOR ALL COOLERS AND FREEZERS.

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