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TACO CHINO 1

4712 N KIMBALL AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

TACO CHINO 1 has been inspected 4 times by Chicago Department of Public Health since March 11, 2016. The most recent inspection, on May 19, 2017, found no infractions.

2 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: Handwashing and staff hygiene, Pests and Food source, labelling and allergens.

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.

  • 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 2 times across 2 separate inspections, most recently on December 20, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 March 11, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 March 11, 2016. 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 once on March 11, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 5 times across 2 separate inspections, most recently on December 20, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXHAUST HOOD FILTERS NOT CLEAN. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS/FLOOR DRAINS NOT CLEAN. MUST CLEAN AND SANITIZE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER STORED IN REAR STORAGE. MUST CLEAN AND SANITZE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOODHANDLER NOT WEARING HAIR RESTRAINTS. MUST PROVIDE.
  3. License Re-Inspection

    0 infractions

  4. License

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 15 FRUIT FLIES IN THE MOP CLOSET IN THE REAR OF THE FACILITY. INSTRUCTED FACILITY TO REMOVE ALL PESTS AND MAINTAIN. RECOMMENDED TO CONTACT A LICENSED PEST CONTROL PROVIDER FOR SERVICE. FOUND THE REAR DOOR NOT RODENT PROOF-OBSERVED A QUARTER INCH GAP ALONG THE BOTTOM EDGE. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN TIGHT FITTING. INCOMPLETE PEST CONTROL LOG BOOK ON SITE. FOUND ONE SERVICE RECEIPT ON SITE ONLY FROM 2-17-16. MISSING A COPY OF THE IDPH LICENSE OR MUST HAVE LICENSE NUMBER PRINTED ON ALL INVOICES AND A MAP OF ALL BAITSTATIONS OR A WRITTEN LOG OF BAITSTATIONS. INSTRUCTED TO COMPLY AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO CONSUMER ADVISORY POSTED (SERVING BEEF, CHICKEN, PORK, FISH). INSTRUCTED TO POST AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PLASTIC GROCERY BAGS USED FOR FOOD STORAGE AS WELL AS CARDBOARD BOXES USED FOR FOOD STORAGE (FRIED TORTILLA CHIPS). INSTRUCTED FACILITY TO USE ONLY FOOD GRADE MATERIALS AND TO MAINTAIN. OBSERVED TIN FOIL ON SURFACES AS A LINER. INSTRUCTED FACILITY TO REMOVE AND MAINTAIN SMOOTH AND EASILY CLEANABLE. OBSERVED TORN GASKETS ON THE 2 DOOR PREP COOLER. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE AND DIRT ACCUMULATION IN THE LOWER COMPARTMENT OF THE FRYER. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON THE FLOOR IN THE MOP CLOSET AND THROUGHOUT FACILITY-UNDER, AROUND, AND BEHIND EQUIPMENT. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED MISSING THERMOMETERS IN REFRIGERATION UNITS THROUGHOUT. INSTRUCTED FACILITY TO INSTALL IN ALL REFRIGERATION UNITS AND TO MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOODHANDLERS WORKING WITHOUT HAIR RESTRAINTS. INSTRUCTED FACILITY THAT ALL FOODHANDLERS MUST WEAR HAIR RESTRAINTS, COMPLY AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WASH CLOTHS STORED ON COUNTERTOPS. INSTRUCTED FACILITY TO STORE ALL WASH CLOTHS/WIPING CLOTHS IN SANITIZER SOLUTION AND TO MAINTAIN.

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