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PANADERIA Y TAQUERIA COTZIO

2320 N CICERO AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

PANADERIA Y TAQUERIA COTZIO has been inspected 6 times by Chicago Department of Public Health since January 4, 2012. The most recent inspection, on March 18, 2016, found no infractions.

2 of 6 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 Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on April 1, 2014. 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 2 times across 2 separate inspections, most recently on April 1, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 May 11, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 March 24, 2014. 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 15 times across 4 separate inspections, most recently on May 11, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND INTERIOR OF COOLERS NOT CLEAN. MUST CLEAN AND SANITIZE ALL COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOOR IN POOR REPAIR AT DINING AREAS.MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND REAR STORAGE AREAS NOT CLEAN. MUST CLEAN AND ORGANIZE REAR STORAGE AREAS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND FOODHANDLER NOT WEARING HAIR RESTRAINT. FOODHANDLERS MUST WEAR HAIR RESTRAINT WHILE HANDLING FOOD.
  3. Canvass Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: MUST LABEL & DATE COOKED FOODS IN COOLERS.MUST LABEL FOOD STORAGE CONTAINERS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE,FOIL FROM SAME.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER.MUST PROVIDE SPLASH GUARD BETWEEN HAND SINK & MOP SINK IN PREP AREAMUST APPLY A SEALANT ON RAW WOOD ABOVE 3- COMP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST REMOVE GREASE & FOOD DEBRI FROM PREP TABLES,COOLERS,FRYERS,OVEN,WHEEL BASES OF ALL EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST REPAIR OR REPLACE SEVERAL OPENINGS IN FLOOR IN DINING AREAS,MISSING FLOOR TILES IN SAME.MUST CLEAN FLOOR UNDER & AROUND EQUIPMENT IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR OR REPLACE MISSING WALL OUTLETS IN PREP & DINING AREAS.OPENINGS AROUND PIPES LEADING INTO WALLS,WINDOW SILLS & CEILINGS ,MISSING DOOR TRIM,EXTERIOR BRICKS AT FRONT ENTRY DOOR IN POOR REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST REPLACE CRACKED LIGHT SHIELDS IN DINING AREA.MUST PROVIDE ADEQUATE LIGHTING IN STORAGE CLOSETS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PLACE COOKING EQUIPMENT UNDER HOOD (GRILL & STOVE ).MUST PROVIDE VENTILATION IN TOILET ROOM
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE THERMOMETERS FOR COOLERS & FOR FOOD TEMPS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST REMOVE,ELEVATE,OR ORGANIZE ARTICLES OFF OF FLOOR IN CLOSET,IN REAR DINING AREA,REAR YARD,FOOD & FOOD STORAGE SHELVES
  4. Canvass

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED INSIDE OF SEVERAL COOLERS SUCH AS HAM-44.0F,RICE-48.7F,CHIROZO-48.2F,PORK-44.9F,BEANS-44.0F,SOUP-43.7F-50.0F,SALSA -51.9F-54.2F,MILK 57.2F,CHICKEN-49.8F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW.APPX 71LBS. VALUED $114.CRITICAL 7-38-005A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF MORE THAN 75 RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS ON FLOOR NEXT TO HOT WATER TANK,NEXT TO GREASE TRAP AT 3- COMP SINK,INBETWEEN CLUTTER IN STORAGE CLOSET,NEXT TO HAND SINK IN TOILET ROOM ,ON FLOOR ALONG WALLBASE UNDER TABLE IN DINING ROOM.ALSO FRONT & REAR DOORS NOT TIGHT FITTING ALONG BOTTOM,REAR SCREEN DOOR SCREEN TORN.NO PEST CONTROL LOG BOOK ON SITE TO VIEW.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOORS.PROVIDE A PEST CONTROL LOG BOOK.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/24/14.SERIOUS 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL & DATE COOKED FOODS IN COOLERS.MUST LABEL FOOD STORAGE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE,FOIL FROM SAME.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER.MUST PROVIDE SPLASH GUARD BETWEEN HAND SINK & MOP SINK IN PREP AREAMUST APPLY A SEALANT ON RAW WOOD ABOVE 3- COMP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE GREASE & FOOD DEBRI FROM PREP TABLES,COOLERS,FRYERS,OVEN,WHEEL BASES OF ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE SEVERAL OPENINGS IN FLOOR IN DINING AREAS,MISSING FLOOR TILES IN SAME.MUST CLEAN FLOOR UNDER & AROUND EQUIPMENT IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE MISSING WALL OUTLETS IN PREP & DINING AREAS.OPENINGS AROUND PIPES LEADING INTO WALLS,WINDOW SILLS & CEILINGS ,MISSING DOOR TRIM,EXTERIOR BRICKS AT FRONT ENTRY DOOR IN POOR REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE CRACKED LIGHT SHIELDS IN DINING AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPAIR BROKEN SELF CLOSING DEVICE ON TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PLACE COOKING EQUIPMENT UNDER HOOD (GRILL & STOVE ).MUST PROVIDE VENTILATION IN TOILET ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR COOLERS & FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE,ELEVATE,OR ORGANIZE ARTICLES OFF OF FLOOR IN CLOSET,IN REAR DINING AREA,REAR YARD,FOOD & FOOD STORAGE SHELVES
  5. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL USED AND UNUSED FOOD EQUIPMENT IN REAR STORAGE AREA, CLEAN VENTS ABOVE COOKING EQUIPMENT AND TOPS AND SIDE OF COOKING EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES, AND REPAIR THRESHOLD FRONT DOOR
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR HOLES IN WALL REAR KITCHEN AREA, AND REPLACE STAINED CEILING TILE
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL UNUSED EQUIPMENT FROM REAR KITCHEN AREA, CLEAN AND BETTER MAINTAIN AREA, REMOVE ALL CLUTTER
  6. License

    0 infractions

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