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TACO & BURRITO HOUSE

1548 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

TACO & BURRITO HOUSE has been inspected 14 times by Chicago Department of Public Health since January 28, 2010. The most recent inspection, on January 16, 2015, found no infractions.

3 of 14 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, Protecting food from contamination and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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 7 times across 4 separate inspections, most recently on July 24, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times across 2 separate inspections, most recently on July 18, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 3, 2012. 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 29 times across 10 separate inspections, most recently on December 17, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 6 separate inspections, most recently on December 17, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST THE CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN. MUST RE PAINT OR RE SEAL THE WOODEN SHELVE UNDER THE FRONT COUNTER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MAKER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN THE NORTH SIDE OF THE BASEMENT NEEDS DETAIL CLEANING AND MAINTAIN. ELEVATE ALL ITEMS OFF THE FLOOR TO PREVENT RODENT INSECTS HARBORAGE MISSING FLOOR DRAIN COVER IN THE FLOOR DRAIN IN THE BASEMENT. MUST PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL THE GAP AROUND THE PIPE ABOVE THE MOP SINK FAUCET IN THE BASEMENT.
  4. Suspected Food Poisoning

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE IN PREP COOLER. SUCH AS CHOPPED TOMATOES AT 49.3F, CHOPPED CHICKEN AT 60.1F, MARINATED CHICKEN AT 48.7F. NO TIME/TEMPERATURE LOG AVAILABLE. COOLER TEMP AT 40.0F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F OR BELOW DURING STORAGE INSIDE THE COOLER. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $ 35.00, TOTAL 2 LBS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE CARDBOARD BEING USED AS SHELVE LINER IN DRY STORAGE SHELVE. MUST REMOVE RUST ON THE SURFACES OF THE CHEST FREEZER OR REPLACE CHEST FREEZER. MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK IN THE REAR DISHWASHING AREA AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INSIDE THE CHEST FREEZER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVER INSIDE THE WASHROOM WITH DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. MUST PROVIDE X3 DRAIN STOPPERS.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FAN GUARD INSIDE REFRIGERATOR BEHIND FRONT SERVCE COUNTER OF DUST BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER STORAGE RACKS IN BASEMENT AT REAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING TILES ABOVE MOP SINK IN BASEMENT AND WHERE NECESSARY.
  6. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. AIR TEMPERATURE INSIDE REAR 2-DOOR REACH-IN COOLER WAS 59F.6 INSTRUCTED TO REPAIR/ADJUST TO 40.0F OR BELOW. UNIT TAGGED HELD FOR INSPECTION. FAX RE-INSPECTION LETTER TO (312)746-4240. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED IN THE REAR 2-DOOR REACH-IN COOLER AT IMPROPER INTERNAL TEMPERATURE. FOUND COOKED CHICKEN 56.7F, COOKED PORK 55.7F, PORK TAMALES 56.3F, COOKED BEANS 56.3F, RAW CHICKEN 57.2F, RAW BEEF 56.4F, AND MOZARELLA CHEESE 56.2F. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED 43# OF FOOD WORTH $110. CRITICAL VIOLATION 7-38-005(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND ICE MACHINE LOCATED IN BASEMENT FOOD STORAGE AREA WITH EXCESS BLACK SLIME BUILD-UP. ALSO NOTED BLACK SLIME SUBSTANCE ON WATER TUBE ON TOP PART OF ICE MACHINE DRIPPING ON TO ICE CUBES WHICH ICE IS USED FOR HUMAN CONUMPTION. INSTRUCTED TO DISCARDED ICE,CLEAN AND SANITIZE ICE MACHINE. ICE MACHINE WAS CLEAN AND SANITIZE DURING INSPECTION. SERIOUS VIOLATION 7-38-005(A).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING AND VISIBLE THERMOMETERS IN ALL REFRIGERATION UNITS.
  7. Canvass

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HANDSINK IN THE REAR PREP AREA NOT MAINTAINED. THE HANDSINK DRAIN LINE LEAKS EXCESSIVELY WHEN THE WATER IS RUN IN THR SINK, SO THAT THE SINK CANNOT BE USED FOR HANDWASHING. ANOTHER HANDSINK IS LOCATED CLOSE TO THE REAR PREP AREA (AT THE FRONT COUNTER). REAR EXPOSED HANDSINK TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HANDSINKS SO THAT THEY CAN BE USED FOR HANDWASHING. CRITICAL VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE PLASTIC FRAMING INSIDE OF THE DOOR OF THE BASEMENT CHEST FREEZER IS BROKEN AND SHOWS EXPOSED INSULATION. MUST REPAIR OR REPLACE. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE FREEZERS. MANAGEMENT INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP IN THE BASEMENT, INTERIOR OF PREP COOLERS, AND INTERIOR OF BASEMENT CHEST FREEZERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE EXPOSED HANDSINK AT THE FRONT COUNTER HAS A LEAK AT THE DRAIN LINE. MUST REPAIR THE LEAK.
  8. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HANDSINK IN THE REAR PREP AREA NOT MAINTAINED. THE HANDSINK DRAIN LINE LEAKS EXCESSIVELY WHEN THE WATER IS RUN IN THR SINK, SO THAT THE SINK CANNOT BE USED FOR HANDWASHING. ANOTHER HANDSINK IS LOCATED CLOSE TO THE REAR PREP AREA (AT THE FRONT COUNTER). REAR EXPOSED HANDSINK TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HANDSINKS SO THAT THEY CAN BE USED FOR HANDWASHING. CRITICAL VIOLATION 7-38-030. NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE PLASTIC FRAMING INSIDE OF THE DOOR OF THE BASEMENT CHEST FREEZER IS BROKEN AND SHOWS EXPOSED INSULATION. MUST REPAIR OR REPLACE. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE FREEZERS. MANAGEMENT INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP IN THE BASEMENT, INTERIOR OF PREP COOLERS, AND INTERIOR OF BASEMENT CHEST FREEZERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE EXPOSED HANDSINK AT THE FRONT COUNTER HAS A LEAK AT THE DRAIN LINE. MUST REPAIR THE LEAK. NO MOP SINK AVAILABLE ON THE PREMISES. MUST INSTALL.
  9. Canvass Re-Inspection

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED THE REAR EXPOSED HANDSINK IMPROPERLY MAINTAINED. THE DRAIN LINE WAS REMOVED FROM THE SINK SO THAT IT COULD NOT BE USED FOR HANDWASHING. MANAGEMENT REPAIRED THE HANDSINK DURING THE INSPECTION. CRITICAL VIOLATION 7-38-030.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION REPORT SUMMARY FROM 9/12/12 WAS NOT POSTED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FLATTENED CARDBOARD STORED ON TOP OF WIRE RACKS IN THE FREEZER. MUST REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIOR OF THE 2 DOOR FREEZER IN THE REAR PREP AREA AND THE COOLER UNIT BELOW THE GRILL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MISSING GROUT FROM IN BETWEEN FLOOR TILES IN THE REAR PREP AREA. MUST REGROUT FLOOR TILES WHERE NECESSARY.
  10. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 2 DOOR PREP COOLER IN REAR PREP AREA WITH AN AIR TEMPERATURE OF 48.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. REPAIR THE RIGHT SLIDING DOOR SO THAT IT CLOSES PROPERLY. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SALSA AT 44.4F, PORK AT 45.1F, GROUND BEEF AT 53.9F, SOUP AT 53.6F, CHICKEN AT 44.7-52.3F, COOKED RICE AT 56.1F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $95. CRITICAL VIOLATION 7-38-005A.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED DIRTY KNIVES STORED IN A DRAWER ATTACHED TO A PREP TABLE IN THE REAR PREP AREA. MUST CLEAN AND SANITIZE DIRTY KNIVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FLATTENED CARDBOARD STORED ON TOP OF WIRE RACKS IN THE FREEZER. MUST REMOVE. MUST REPAIR THE RIGHT SIDE DOOR HANDLE OF THE 2 DOOR COOLER NEXT TO THE DOOR TO THE RESTROOM. PROVIDE A WINDOW SCREEN FOR THE OPEN WINDOW IN THE RESTROOM. MICROWAVE IS IN DISREPAIR AND IS DIRTY INSIDE. MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIOR OF THE 2 DOOR FREEZER IN THE REAR PREP AREA AND THE COOLER UNIT BELOW THE GRILL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MISSING GROUT FROM IN BETWEEN FLOOR TILES IN THE REAR PREP AREA. MUST REGROUT FLOOR TILES WHERE NECESSARY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD ABOVE THE GRILL. MUST INSTALL.
  11. Canvass Re-Inspection

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OPEN SPICES ON COOKS LINE WITH IMPROPER SCOOPS. MUST PROVIDE SCOOPS WITH HANDLES AND COVERS FOR SPICES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ALL COOLERS AND FREEZERS WITH FOOD DEBRIS AND SPILLAGE. MUST CLEAN. METAL COOLER AND FREEZER WITH EXPOSED INSULATION AND OPEN CREVICES ACCUMULATING FOOD DEBRIS. MUST REPLACE OR PROPERLY REPAIR TO MAKE SMOOTH AND CLEANABLE. MUST NOT USE CARDBOARD AS LINER INSIDE COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT FRONT AND REAR PREP WITH FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN ALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL CAULKING AT THREE COMPARTMENT SINK AND SPLASH GUARD AT EXPOSED HAND SINK MISSING AND IN POOR REPAIR, MUST REPLACE/REPAIR.
  12. Canvass

    7 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. INTERIOR UPPER WATER RESERVOIR OF ICE MACHINE WITH BLACK SLIME SUBSTANCE DRIPPING INTO READY TO EAT ICE WITH SEVERAL ICE CONTACT AREAS INSIDE MACHINE WITH SLIME AND EXCESSIVE RUST. ALL ICE DISCARDED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED, SANITIZED, RUST REMOVED AND FAX REQUEST TO C.D.P.H @ 312-746-4240 FOR RE-INSPECTION AND TAG REMOVAL.
    • 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. ALL PREPARED FOODS MUST BE LABELED AND DATED
    • 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. OPEN SPICES ON COOKS LINE WITH IMPROPER SCOOPS. MUST PROVIDE SCOOPS WITH HANDLES AND COVERS FOR SPICES.
    • 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. INTERIOR ALL COOLERS AND FREEZERS WITH FOOD DEBRIS AND SPILLAGE. MUST CLEAN. LARGE BOX FREEZER IN BASEMENT AND REAR TALL FREEZER IN POOR REPAIR WITH BROKEN PLASTIC AND METAL WITH EXPOSED INSULATION AND OPEN CREVICES ACCUMULATING FOOD DEBRIS. MUST REPLACE OR PROPERLY REPAIR TO MAKE SMOOTH AND CLEANABLE. MUST NOT USE CARDBOARD AS LINER INSIDE COOLERS.
    • 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. FLOORS THROUGHOUT FRONT AND REAR PREP WITH FOOD DEBRIS AND DIRT. FLOOR OF WALK-IN COOLER WITH MOLDY FOODS. MUST CLEAN AND MAINTAIN ALL.
    • 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. MISSING WALL AND COUNTER TILES AT SODA DISPENSING SYSTEM IN DINING ROOM AND CASHIER AREAS. MUST REPLACE/REPAIR. WOODEN SHELVING IN COOKS LINE AREAS IN POOR REPAIR. CHIPPING AND PEELING. MUST REPLACE/REPAIR. MOLDY WALL CAULKING AND MISSING CAULKING AT REAR THREE COMPARTMENT SINK AND SPLASH GUARD ON EXPOSED HAND SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETER NEEDED FOR COOKS LINE TALL COLA COOLER CONTAINING DAIRY PRODUCTS.
  13. Canvass Re-Inspection

    0 infractions

  14. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM INSPECTION #12362 ON 1-16-09 NOT CORRECTED. #32- MUST REPLACE/REPAINT RUSTED WIRE STORAGE RACKS IN ALL PREP COOLERS.#35- MUST CLEAN WALLS AND SHELVES BELOW THE FRONT COUNTER.#40- MUST PROVIDE VISIBLE, ACCURATE THERMOMETERS FOR ALL COOLERS AND FREEZERS.
    • 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. ALL BULK FOOD CONTAINERS IN BASEMENT STORAGE MUST BE LABELED.
    • 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. THE FOLLOWING NEED CLEANING: INTERIOR OF BASEMENT BOX FREEZER. INTERIOR TALL REACH IN FREEZER AND REAR PREP REACH IN COOLER.
    • 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. WALL CAULKING AT THREE COMPARTMENT SINK AND SPLASH GUARD AT EXPOSED HAND SINK MISSING AND IN POOR REPAIR, MUST REPLACE/REPAIR. MISSING TILES AT SODA DISPENSING STATION MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. NOZZLE ON THREE COMPARTMENT SINK DOES NOT REACH LEFT COMPARTMENT. INSTRUCTED MUST REPLACE SO NOZZLE REACHES ALL SINK COMPARTMENTS.

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