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LA TAQUIZA GRILL CORP.

4628 N CUMBERLAND AVE, CHICAGO, IL 60656 · Restaurant

Inspection summary

LA TAQUIZA GRILL CORP. has been inspected 7 times by Chicago Department of Public Health since August 2, 2016. The most recent inspection, on November 27, 2018, found no infractions.

3 of 7 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 Food source, labelling and allergens.

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 3 separate inspections, most recently on February 6, 2018. 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 2, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 September 27, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 9 times across 4 separate inspections, most recently on February 6, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on February 6, 2018. For example: FOOD HANDLER REQUIREMENTS MET

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed food stored in plastic grocery bags. Instructed facility to maintain all foods in original container or appropriate food grade container.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed a plastic bag wrapped around the drain/air gap in the ground from the 1 compartment sink. Instructed facility to remove and maintain.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Observed foodhandler working without a hair restraint. Instructed facility that all foodhandlers must maintain hair restraints while working.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Facility out of compliance with foodhandler requirement. Instructed facility to comply by having all foodhandlers obtain and maintain a foodhandler certificate within 30 days of hire that can be provided upon inspection.
  3. Complaint

    0 infractions

  4. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed food stored in plastic grocery bags. Instructed facility to maintain all foods in original container or appropriate food grade container.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed a plastic bag wrapped around the drain/air gap in the ground from the 1 compartment sink. Instructed facility to remove and maintain.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Observed foodhandler working without a hair restraint. Instructed facility that all foodhandlers must maintain hair restraints while working.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Facility out of compliance with foodhandler requirement. Instructed facility to comply by having all foodhandlers obtain and maintain a foodhandler certificate within 30 days of hire that can be provided upon inspection.
  5. Canvass

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed approximately 2lbs of partially cooked beef in the hot holding unit, in the same pan, at temperatures ranging from 68.7f to 109.7f. Operator discarded and denatured said item. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • Observed poor hygienic practices: observed an employee handling ready to eat food (cooked tortillas and limes) with bare hands. Also observed employee use sanitizing rag to wipe counters, then handle dirty dishes, then place gloves on and handle food without washing hands. Instructed facility there is to be no bare hand contact with ready to eat foods and hands must be properly washed at every possible point of contamination and before placing gloves on. Critical violation 7-38-010(a).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Observed no city of Chicago certified foodservice manager on site upon arrival while potentially hazardous foods are being prepared and/or served (beef, chicken, etc). Instructed facility that a city of Chicago certified foodservice manager must be on site at all times when potentially hazardous foods are prepared and/or served. Serious violation 7-38-012(a).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • Previous minor violations not corrected from inspection # 1965413, dated 9-27-16: Violation 30- "OBSERVED FOOD OUT OF ORIGINAL PACKAGING STORED IN FOOD CONTAINERS IN REAR PREP WITHOUT LABELS. INSTRUCTED TO LABEL AND MAINTAIN." and Violation 35- "OBSERVED STAINED CEILING TILES IN THE CUSTOMER DINING AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN." Instructed facility to correct all and maintain. Serious violation 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed food stored in plastic grocery bags. Instructed facility to maintain all foods in original container or appropriate food grade container.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed the microwave to have a buildup of food debris on the interior surfaces. Instructed facility to clean and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and food debris accumulated on floors along wall bases, under and around equipment, and in the mop sink and walk in cooler. Instructed facility to clean all and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed the walls of the mop sink to be dirty. Instructed facility to clean and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed a plastic bag wrapped around the drain/air gap in the ground from the 1 compartment sink. Instructed facility to remove and maintain.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Observed foodhandler working without a hair restraint. Instructed facility that all foodhandlers must maintain hair restraints while working.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Facility out of compliance with foodhandler requirement. Instructed facility to comply by having all foodhandlers obtain and maintain a foodhandler certificate within 30 days of hire that can be provided upon inspection.
  6. License Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD OUT OF ORIGINAL PACKAGING STORED IN FOOD CONTAINERS IN REAR PREP WITHOUT LABELS. INSTRUCTED TO LABEL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED STAINED CEILING TILES IN THE CUSTOMER DINING AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
  7. License

    0 infractions

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