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ROSAS TAMALES #2

3314 W 55TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

ROSAS TAMALES #2 has been inspected 9 times by Chicago Department of Public Health since January 19, 2011. The most recent inspection, on August 17, 2015, found no infractions.

3 of 9 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 source, labelling and allergens, Food temperature control and Protecting food from contamination.

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.

  • 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 January 16, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 July 10, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on July 10, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 January 19, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 January 19, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (TAMALES), NOR VALID CERTIFICATE POSTED. INSTD TO HAVE AVAILABLE AND ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • COOKED FOOD NOT LABELED OR DATED. INSTD TO PROPERLY LABEL AND DATE SAME.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE SERVICE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY (HANDLE UP).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ADDITIONAL SHELVING NEEDED FOR STOCK TO ELEVATE PRODUCT 6 INCHES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STOCK ON FLOOR. INSTD TO ELEVATE 6 INCHES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS AVAILABLE. INSTD TO PROVIDE SAME.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    11 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED HAND SINK INACCESSIBLE DUE TO TWO FREE STANDING BURNERS WITH LARGE STOCK POTS OF BOILING LIQUID IN FRONT OF HAND WASH SINK. MANAGER MOVED BURNERS OVER MADE HAND WASH SINK ACCESSIBLE TO EMPLOYEES. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED 15 CASES OF DICES TOMATOES, BAG OF ONIONS AND BOXES OF FRESH JALEPENOS ON FOOD STORAGE SHELVES IN GARAGE. GARAGE IS ALSO USED FOR CAR. GARAGE IS NOT TO BE USED FOR ANY FOOD OR FOOD RELATED ITEMS. SERIOUS VIOLATION 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST ON BOTTOM OF ALL REACH IN FREEZERS. REMOVE RUST AND RESTORE BOTTOWM OF ALL REACH IN FREEZERS TO A SMOOTH EASILY CLEANABLE SURFACE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED EXPOSED HANDWASH SINK NEXT FREE STANDING BURNER WITH LARGE POT USED FOR COOKING. SPLASH GUARDS ARE NEEDED ON EACH SIDE OF HAND WASH SINK TO PROTECT FOOD FROM POSSIBLE CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED REAR EXIT DOOR TO GARAGE UNCLEAN. CLEAN AND MAINTAIN DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN BASEMENT UNCLEAN UNDER SHELVING AND BEHIND LARGE EQUIPMENT. CLEAN ALL FLOORS AND MAINTAIN FLOORS IN A SANITARY CONDITION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVFED FLOOR IN BASEMENT BEHIND REACH IN FREEZERS IN DISREPAIR. REPAIR CONCRETE BEHIND REACH IN FREEZERS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR OF CLOSET IN BASEMENT CLOSET UNDER STAIRS UNCELAN. CLEAN FLOOR OF BASEMENT CLOSET AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS OF BASEMENT CLOSET UNDER STAIRS UNCLEAN. CLEAN AND MAINTIAN WALLS OF BASEMENT CLOSET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETERS WITHIN REACH IN REFRIGERATORS. ALL REFRIGERATORS NEED THERMOMETERS THATS ARE ACCESSIBLE AND EASY TO READ. CHECK THERMOMETERS OFTEN TO INSURE REFRIGERATORS ARE MAINTAINING 40F OR BELOW.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLOSET UNDER STAIRS IN BASEMENT WITH CLUTTER. REMOVE CLUTTER IN BASEMENT CLOSET TO DETER AND INSECT OR RODENT HARBORAGE.
  5. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE SERVICE UTENSILS IMPROPERLY STORED. INSTD TO STORE INVERTED (HANDLE UP).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL RAW WOOD SURFACES AT FRONT COUNTER WITH NON-TOXIC PAINT. IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. PROVIDE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FLAT TOP GRILL AND 1-BURNER UNITS NOT UNDER VENTILATION HOOD. INSTD TO CORRECT SAME.
  6. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEFROST AND CLEAN THE TWO CHEST FREEZERS HAS ICE BUILDUP AROUND THE TOP NOT ABLE TO CLOSE THEM TIGHTLY. CLEAN THE REACHIN COOLERS AND REACHIN FREEZERS IN REAR PREP AREA HAS FOOD DEBRIS IN THEM. CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP ON THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE BASEMENT STORE ROOM AND FURNACE ROOM ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN THE PREP AREA BY THE 3-COMPARTMENT SINK HAS SOME PEELING PAINT. INSTRUCTED TO REMOVE THE PEELING PAINT AND PAINT CEILING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN ALL THE VENTS THROUGHOUT PREMISES HAS SOME DUST BUILDUP ON THEM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN THE WALKIN COOLER, REACHIN COOLER,BOTH TWO REACHIN COOLERS.
  7. Canvass

    3 infractions

    • 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. LABEL THE LARGE SUGAR CONTAINER IN THE BACK PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. DEFROST AND CLEAN THE TWO CHEST FREEZERS HAS ICE BUILDUP AROUND THE TOP NOT ABLE TO CLOSE THEM TIGHTLY. CLEAN THE REACHIN COOLERS AND REACHIN FREEZERS IN REAR PREP AREA HAS FOOD DEBRIS IN THEM.
    • 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. CLEAN THE FLOOR IN THE BASEMENT STORE ROOM ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP.
  8. License Re-Inspection

    0 infractions

  9. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HANDSINK MISSING IN REAR PREP AREA. PROVIDE SAME.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • DOORS NOT RODENT PROOF. INSTD TO RODENT PROOF SAME SO AS TO BE TIGHT FITTING AND NO DAYLIGHT TO BE SEEN.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK FAUCET IMPROPERLY DESIGNED. INSTD TO PROVIDE FAUCET THAT EXTENDS TO EACH COMPARTMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL IN BASEMENT IN POOR REPAIR. REPAIR SAME.

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