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TACO BURRITO KING 4. INC

5509 N HARLEM AVE, CHICAGO, IL 60656 · Restaurant

Inspection summary

TACO BURRITO KING 4. INC has been inspected 3 times by Chicago Department of Public Health since February 19, 2010. The most recent inspection, on December 9, 2010, found no infractions.

1 of 3 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.

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 on May 10, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 May 10, 2010. 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 once on February 19, 2010. 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 6 times across 2 separate inspections, most recently on May 10, 2010. 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 3 times across 2 separate inspections, most recently on May 10, 2010. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Complaint

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER (NEXT TO GRILL) AT 44.6F. UNABLE TO HOLD COLD FOOD AT 40F OR BELOW, CRITICAL VIOLATION,CITATION ISSUED. MUST CALL TECHNICIAN TO FIX COOLER,MUST BE 40F OR BELOW. COOLER TEMPERATURE DROPPED TO 37.7F BY END OF INSPECTION. MUST KEEP COOLER LID/DOORS CLOSED AND MONITOR COOLER TEMPERATURE THROUGH-OUT DAY. RECOMMENDED TO MOVE REFRIGERATION AWAY FROM HEAT SOURCES.
    • 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 FOODS IN ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES: SOUR CREAM 45.4F,CUT TOMATOES46.4F,GUACAMOLE 47.5F,CHEESE 44.5F,;CRITICAL VIOLATION,CITATION ISSUED,INSTRUCTED COLD FOODS MUST BE 40F OR BELOW,FOOD TOTAL OF 20LBS WAS DISCARDED BY THE MANAGER. VALUE: $50.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND NO HOT WATER UNDER CITY PRESSURE ,NO TOILET PAPER,NO PAPER TOWEL INSIDE THE EMPLOYEE/CUSTOMER WASHROOM; CRITICAL VIOLATION,CITATION ISSUED;BEFORE END OF INSPECTION THERE WAS HOT WATER AT THE WASHROOM SINK (VALVE HAD BEEN SHUT-OFF), PAPER TOWEL AND TOILET PAPER WAS STOCKED BY EMPLOYEE AT INSPECTORS REQUEST.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND FOOD NOT PROTECTED DURING PREPARATION: 5 UNCOVERED CONTAINERS OF HORCHATA DRINK AND A STRAINER OF RICE NOT COVERED IN THE 3 COMPARTMENT SINK AND DISHMACHINE RINSE SINK NEXT TO DIRTY UTENSILS/EQUIPMENT. ALSO, 1 BOTTLE OF "RAPIDO" GLASS CLEANER STORE ON SHELF NEXT TO AVOCADOS AND SINGLE-SERVICE UTENSILS. SERIOUS VIOLATION, CITATION ISSUED; INSTRUCTED FOOD MUST BE COVERED AND PROTECTED DURING PREPARATION AND STORAGE AND HANDLED IN CLEAN SURROUNDINGS. STORE CLEANING SUPPLIES AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    • 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 INSTALL SPLASHGUARD BETWEEN THE EXPOSED HANDSINK AND 3 COMPARTMENT SINK DRAINBOARD. PEELING/FLAKING FINISH ON RACKS IN PREP COOLER (NEXT TO GRILL). MUST RE-FINISH RACKS TO BE SMOOTH AND EASILY CLEANABLE. WALK IN COOLER DOOR NOT MAINTAINED,MUST REPLACE MISSING HANDLE ON EXTERIOR DOOR-CORRECT BY 05-19-20
    • 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. DAMAGED FLOOR TILES AND MISSING TILES IN THE DISHWASHING AREA MUST BE REPLACED FOR EASY CLEANING,CORRECT BY 05-19-10
    • 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. PEELING PAINT ON THE CEILING OF THE DISHWASHING AREA, MUST BE REMOVED AND REPAINTED TO BE SMOOTH AND EASILY CLEANABLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES COATS AND SHIRTS STORED ON SHELVES WITH FOOD CONTAINERS AND EQUIPMENT. MUST STORE EMPLOYEE BELONGINGS AWAY FROM FOOD AND EQUIPMENT.
  3. Complaint

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods stored in reach in cooler not covered. Instructed to cover all foods in storage containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler door not maintained. Instructed to replace missing handle on exterior of door.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Interior ice machine panel, sinks, cutting boards, cooking equipment and prep tables not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in rear not maintained. Instructed to replace damaged or missing floor tile and detail clean along wallbase.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Wall and ceiling not maintained in furnace room. Instructed to repair walls and ceiling, make smooth and easily cleanable. Light and vent covers in thru out not cleaned. Instructed to detail clean.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulb not shielded in walk in cooler. Instructed to shield bulb.

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