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ROSELAND PIZZA AND TACOS CO

241 E 115TH ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

ROSELAND PIZZA AND TACOS CO has been inspected 6 times by Chicago Department of Public Health since September 26, 2017. The most recent inspection, on February 24, 2020, found no infractions.

1 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 source, labelling and allergens, Handwashing and staff hygiene and Protecting food from contamination.

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 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 6 times across 3 separate inspections, most recently on February 13, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 13, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on February 13, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 3 times across 3 separate inspections, most recently on February 13, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 separate inspections, most recently on January 24, 2019. For example: PROPER COLD HOLDING TEMPERATURES

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. Complaint Re-Inspection

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS OUT (CHEESE, COOKED MEAT) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT DATES. INSTRUCTED TO PROVIDE LABELS FOR ALL TCS READY TO EAT FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE AND REMINDER ON THE MENU FOR ALL FOODS (HAMBURGERS) THAT CAN BE ORDERED UNDERCOOKED OR RAW. INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL FOODS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOODS (RAW CHICKEN, COOKED MEATS, SAUCES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING THE COMMON NAME OF THE FOOD. INSTRUCTED TO PROVIDE LABELS FOR ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED REAR EXIT DOOR WITH A 1/2 INCH GAP AT THE FAR LEFT CORNER OF SAID EXIT DOOR. INSTRUCTED TO MAKE SAID EXIT DOOR TIGHT FITTING
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT
  3. Complaint Re-Inspection

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER IN EMPLOYEE WASHROOM. WATER TEMPERATURE 38.0F. INSTRUCTED THAT HOT WATER MUST BE TEMPERATURE OF AT LEAST 100F. MUST PROVIDE PRIORITY FOUNDATION 7-38-030
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS OUT (CHEESE, COOKED MEAT) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT DATES. INSTRUCTED TO PROVIDE LABELS FOR ALL TCS READY TO EAT FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE AND REMINDER ON THE MENU FOR ALL FOODS (HAMBURGERS) THAT CAN BE ORDERED UNDERCOOKED OR RAW. INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL FOODS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOODS (RAW CHICKEN, COOKED MEATS, SAUCES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING THE COMMON NAME OF THE FOOD. INSTRUCTED TO PROVIDE LABELS FOR ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED REAR EXIT DOOR WITH A 1/2 INCH GAP AT THE FAR LEFT CORNER OF SAID EXIT DOOR. INSTRUCTED TO MAKE SAID EXIT DOOR TIGHT FITTING
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT
  4. Complaint

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER COLD HOLDING TEMPERATURES; 15LBS OF COOKED BEEF AT 50.5F, 20 LBS OF MOZZERELLA CHEESE AT 51F, 3 LBS OF BACON AT 48.9F AND 5 LBS OF COOKED GYOS MEAT AT 50.9F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND TO ALWAYS MAINTAIN ALL TCS FOODS AT A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED AND DENATURED SAID TCS FOODS DURING THE INSPECTION, ALL FOODS DISCARDED VALUED AT $200. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS OUT (CHEESE, COOKED MEAT) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT DATES. INSTRUCTED TO PROVIDE LABELS FOR ALL TCS READY TO EAT FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE AND REMINDER ON THE MENU FOR ALL FOODS (HAMBURGERS) THAT CAN BE ORDERED UNDERCOOKED OR RAW. INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL FOODS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED A PREP COOLER WITH TIME/TEMPERATURE CONTROL FOR SAFETY FOODS INSIDE (MOZZERELLA CHEESE, COOKED MEATS) AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES ON ALL REFRIGERATION UNITS. SAID UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOODS (RAW CHICKEN, COOKED MEATS, SAUCES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING THE COMMON NAME OF THE FOOD. INSTRUCTED TO PROVIDE LABELS FOR ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED REAR EXIT DOOR WITH A 1/2 INCH GAP AT THE FAR LEFT CORNER OF SAID EXIT DOOR. INSTRUCTED TO MAKE SAID EXIT DOOR TIGHT FITTING.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED PIZZA CUTTER BEING STORE BETWEEN THE WALL AND THE PREP TABLE. INSTRUCTED TO REMOVE AND ALWAYS STORE ALL UTENSILS PROPERLY.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT.
  5. License Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR FRYER CABINETS NOT CLEAN OF DEBRIS/GREASE.MUST CLEAN/ MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL VENTILATION ABOVE LARGE PIZZA OVEN TO OUTSIDE
  6. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 1- LARGE PREP COOLER IN PREP AREA MAINTAINING ,44.8F.COOLER MUST MAINTAIN 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005A. NO CITATION
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO HAND SINK BEHIND FRONT COUNTER PREP/ SERVICE AREA, PIZZA AND NACHO HOT HOLDING BEHIND CASH REGISTER. MUST INSTALL EXPOSED HAND SINK WITH SOAP AND HAND DRYING DEVICE. CRITICAL VIOLATION 7-38-030. NO CITATION
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR FRYER CABINETS NOT CLEAN OF DEBRIS/GREASE.MUST CLEAN/ MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL VENTILATION ABOVE LARGE PIZZA OVEN TO OUTSIDE.

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