Skip to content
Loading map…

TACO & BURRITO HOUSE

3939 N BROADWAY, CHICAGO, IL 60613 · Restaurant

Inspection summary

TACO & BURRITO HOUSE has been inspected 4 times by Chicago Department of Public Health since February 11, 2010. The most recent inspection, on January 3, 2013, found no infractions.

1 of 4 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 and Pests.

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 2 times across 2 separate inspections, most recently on April 7, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 February 11, 2010. 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 6 times across 3 separate inspections, most recently on April 7, 2010. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 once on February 11, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 11, 2010. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

4 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:OBSERVED TWO CONTAINER OF COOKED RICE STORED ON TOP OF PREP TABLE, AT TEMPERATURE OF 107.8F-108F AND 110F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED POUNDS6 VALUE 20.CRITICAL VIOLATION:7-38-005(A) HOOOO59448-14
    • 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 INTERIOR OF EXPOSED HAND SINK, IN PREP AREA(FOOD DEBRIS AND BUILD-UP GRIMES.
  3. Canvass Re-Inspection

    1 infraction

    • 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.NEED TO PROPERLY STORE PLASTIC UTENSIL USED FOR CUSTOMER, BEHIND FRONT COUNTER(INVERT THEM).ALSO NEED TO LABEL FOOD PRODUCTS STORED IN COOLERS AND FREEZERS.
  4. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, COOKED RICE AT TEMP OF 118,4F TO 119.8F, COOKED REFRIED BEANS STORED IN WALK-IN COOLER AT TEMP OF 54.6F TO 61.6F.(PRODUCTS WAS COOKED 0N 2-10-10, PER MANAGER STATEMENT).FOOD DISCARDED AND DENATURED.POUNDS 20, VALUE 40. CRITICAL VIOLATION:7-38-005(A) HOOOO60128-10
    • 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 UNDER FRONT COUNTER (NORTH-WEST CORNER),ALSO IN REAR STORAGE AREA ON SHELVE,AND BEHIND BOXES. UNABLE TO CHECK THE ALL STORAGE ROOM DUE TO MUCH CLUTTER, AND ITEMS STORED ON FLOORS.(APPROX. 30 DROPPINGS). OBSERVED SMALL FLIES ON WALL IN DINING HALLWAY, AND REAR AREA(10 OR MORE).OUTER OPENING NOT PROTECTED, OBSERVED REAR DINING AREA DOOR HALF OPENED, REAR PREP AREA DOOR HAS A 1/2 INCH GAP, AT BOTTOM OF THE DOOR,DOOR HANDLE TUMBLER HAS AN OPENING LARGE ENOUGH FOR INSECT TO COME IN.INSTRUCTED MANAGER TO CLEAN AND SANITIZE AREA MENTIONED, REMOVE CLUTTER FROM STORAGE,AND ELEVATE ITEMS 6"OFF THE FLOOR.SERIOUS VIOLATION:7-38-020 HOOOO60128-18
    • 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 NOT CORRECTED FROM 4-16-09, REPORT#156580.( #32) MUST RE CAULK AROUND EXPOSED HAND SINK IN REAR.(CAULKING WORN OUT).( #32)MUST REPAINT RUSTY METAL SHELF IN REAR AREA AND RUSTY METAL RACKS INSIDE WALK-IN COOLER.(#40) MUST PROVIDE VISIBLE ACCURATE THERMOMETER IN WALK-IN COOLER. ALSO MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD HOLDING OF FOOD PRODUCTS.SERIOU VIOLATION:7-42-090 HOOOO60129-11
    • 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.NEED TO PROPERLY STORE PLASTIC UTENSIL USED FOR CUSTOMER, BEHIND FRONT COUNTER(INVERT THEM).ALSO NEED TO LABEL FOOD PRODUCTS STORED IN COOLERS AND FREEZERS.
    • 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.CUTTING BOARDS THAT ARE IN POOR REPAIR(DEEP CUTS)MUST BE REPLACED.
    • 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.FOUND MEAT GRINDER RUSTY AND WITH ENCRUSTED FOOD BUILD UP. INSTUCTED MANAGER TO CLEAN AND SANITIZE UNIT EVERY EACH USE.AIR DRY ONLY.
    • 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 FLOOR UNDER THREE COMPARTMENT SINK, AND BEHIND GREASE TRAP(FOOD DEBRI).
    • 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.VENTILATION IS NEEDED AT WOMEN'S WASHROOM.NEED TO REPAIR LEAKING FAUCET AND COLD WATER HANDLE AT 3 COMPARTMENT SINK

Nearby inspected facilities

Own this business? Add a badge to your website