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ROCKIN TACO

1467 W IRVING PARK RD, CHICAGO, IL 60613 · Restaurant

Inspection summary

ROCKIN TACO has been inspected 7 times by Chicago Department of Public Health since January 11, 2010. The most recent inspection, on January 22, 2013, found no infractions.

2 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on March 8, 2011. 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 8, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 8, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 March 8, 2011. 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 May 13, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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 Re-Inspection

    1 infraction

    • 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. DETAIL CLEAN FLOOR THROUGHOUT,EXCESS GREASE BUILD-UP.
  3. Canvass

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:GUACAMOLE AT TEMP OF 45.5F TO 46.7F;DICED TOMATOES AT TEMP OF 46.7F; AND SLICED CHEESE AT TEMP OF 46.9F;FOOD WAS STORED IN DISPLAY PREP COOLER.FOOD DISCARDED AND DENATURED.POUNDS 5, VALUE $8.50. CRITICAL VIOLATION:7-38-005(A) HOOOO72084-14
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. EXPOSED HAND SINK IN REAR PREP AREA NOT ACCESSIBLE.FOUND CONTAINERS,LIDS,YELLOW CUTTING BOARD,RED FOOD BASKET,METAL SPONGES,AND GALLON OF DEGREASE, ON TOP OF EXPOSED HAND SINK.PERSONALLY REMOTE ITEMS MENTIONED, FOR ME TO WASH HANDS.INFORMATION GIVEN ON HAND WASHING AND MAINTAINING OF THE EXPOSED HAND SINK. CRITICAL VIOLATION:7-38-030 HOOOO72084-14
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED,STORED AND SERVED TO COSTUMERS.TWO VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES, HOWEVER BOTH NOT ON PREMISES.SERIOUS VIOLATION:7-38-012 HOOOO72085-15
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED,OBSERVED 3 COMPARTMENT SEWAGE WASTE WATER BACKING UP AND SLOWLY DRAINING.INSTRUCTED MANAGER TO CONTACT A PLUMBER AND FIX THE PROBLEM. SERIOUS VIOLATION:7-38-030 HOOOO72085-15
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.NEED TO LABEL FOOD IN COOLERS AND FREEZERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PLASTIC UTENSILS FOR CUSTOMER USE MUST BE INVERT, ON TOP THE FRONT COUNTER.
    • 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.SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED HAND SINK AND COUNTER NEXT TO 3 COMPARTMENT SINK(SOUTH-EAST SIDE).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.ALL FOOD EQUIPMENT MUST BE CLEANED,EXCESS GREASE BUILD-UP
    • 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.DETAIL CLEAN FLOOR THROUGHOUT,EXCESS GREASE BUILD-UP.
    • 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. SEAL HOLE UNDER 3 COMPARTMENNT SINK(SOUTH-EAST CORNER)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roof line. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. EXPOSED HAND SINK AND MOP SINK BOTH ARE SLOWLY DRAINING.MUST PROVIDE PROOF OF BACK FLOW PREVENTER FOR THE CHEMICAL HOSE ATTACHED AT FAUCET AT 3 COMPARTMENT SINK
  4. Complaint Re-Inspection

    1 infraction

    • 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. NOTED EXPOSED HANDSINK COUNTER (FRONT PREP/REAR PREP) IN POOR REPAIR. INSTRUCTED TO CLEAN AND FIX, REPAINT OR REPLACE.
  5. Complaint

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180.OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS AT 3 COMPARTMENT SINK,WITHOUT USING SANITIZING SOLUTION.INSTRUCTED HOW TO SET UP 3 COMPARTMENT USE(WASH RINSE AND SANITIZE,100 PPM).CRITICAL VIOLATION:7-38-030 HOOOO58983-17
    • 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.OBSERVED MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES.IN BOTH PREP ARES ,IN STORAGEUNDER THE SHELVES AND BEHIND AND AROUND THE HOT WATER TANK (30 OR MORE DROPPINGS).INSTRUCTED TO CLEAN AND SANITIZE AREA MENTIONED AND SHOWED TO OWNER.SERIOUS VIOLATION:7-38-020 HOOOO58984-18
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.EXPOSED HAND SINK IN REAR PREP AREA NOT MAINTAINED,FOUND THE EXPOSED HAND SINK WATER PIPE NOT CONNECTED.INSTRUCTED TO FIX THE PLUMBING AND TO USE EXPOSED SINK IN FONT PREP AREA.SERIOUS VIOLATION:7-38-030 HOOOO58983-17
    • 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.PROVIDE A SPLASH QUARD BETWEEN THE EXPOSED HAND SINK AND COUNTER NEXT TO 3 COMPARTMENT SINK(SOUTH -EAST SIDE).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN ALL COOKING EQUIPMENT INTERIOR AND EXTERIOR,GREASE AND FOOD DEBRIS BUILD UP,INCLUDED DEEP FRYERS.ALSO PIPE BEHIND THE COOKING EQUIPMENT(GREASE BUILD UP).ALL SHELVES IN PREP BOTH AREA MUST BE CLEAN.DETAIL CLEAN EXPOSED HAND SINK (FRONT PREP AREA)GRIME BUILD UP.
    • 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.DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY CORNERS, UNDER AND AROUND COOKING EQUIPMENT,AND ALONG THE BASEBOARD(ENCRUSTED FOOD DEBRIS AND GREASE).
    • 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.REMOVE ALL UNNECESSARY ARTICLES FROM UNDER FRONT COUNTER AND SHELVES IN BOTH PREP AREA.SEPARATE FOOD AND NON FOOD ITEMS,ALSO PROPERLY STORE FOAM FOOD CONTAINERS THAT IS USED TO STORE FOOD FOR COSTUMERS.
  6. License Re-Inspection

    0 infractions

  7. License Re-Inspection

    3 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. WASTE WATER BACKING-UP FROM GREASE TRAP, MANAGEMENT IS REQUIRED TO FIX IT.ALSO WATER BACKING-UP IN MOP SINK.NO CITATION ISSUED , NOT OPERATING.
    • 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.MUST SEAL/REPAINT RAW WOOOD STORAGE SHELVES (ON TOP) IN REAR FOOD PREP AREA.
    • 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.MUST SEAL/REPAINT RAW WOOD STORAGE SHELVES ON TOP OF REAR FOOD PREP AREA AND STORAGE ON TOP OF FRONT SERVICE COUNTER.

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