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TACO MAYA

5055 W DIVERSEY AVE, CHICAGO, IL 60639 · Restaurant (Catering)

Inspection summary

TACO MAYA has been inspected 5 times by Chicago Department of Public Health since October 29, 2020. The most recent inspection, on June 11, 2021, found no infractions.

3 of 5 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, Protecting food from contamination and Food temperature control.

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.

  • 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 5 times across 2 separate inspections, most recently on December 8, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 2 separate inspections, most recently on December 8, 2020. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 November 30, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 November 30, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on November 30, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

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.

5 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License Re-Inspection

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT ALL HANDSINKS (PREP, WASHROOM).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • SEE VIOLATION # 50.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE FRONT COUNTER AREAS/FOOD PREPARATION AREA NOT PROTECTED FROM CONTAMINATION BY THE PUBLIC. MUST PROVIDE AND MAINTAIN A PHYSICAL BARRIER AT FRONT COUNTER MENTIONED AREAS.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT WATER AVAILABLE THROUGHOUT FACILITY. OBSERVED HOT WATER TEMPERATURE OF 50.0F AT HAND SINK, WASHBOWL SINK AND 3 COMPARTMENT SINK. INSTRUCTED MUST PROVIDE MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL HAND SINKS, WASHBOWL SINK, AND 110F AT 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030(C).
  4. License

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010,NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT ALL HANDSINKS (PREP, WASHROOM).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER FOR HAND SINK IN UNISEX WASH ROOM.HOT WATER TEMPERATURE NOTED AT (75.8 F-85.0 F).MUST PROVIDE AND MAINTAIN TEMPERATURE OF WATER AT ALL HAND WASHING SINKS MINIMUM 100 F AT ALL TIMES.PRIORITY VIOLATION 7-38-030(C),NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN METAL STEM THERMOMETER ON THE PREMISES AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO LICENSED PEST CONTROL LOG BOOK AVAILABLE ON SITE. INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTS ( CONTRACT/SERVICE AGREEMENT, SERVICE REPORT WITH COPY OF IDPH LICENSE NUMBER,RECORD OF LOCATIONS, CHEMICALS USED ETC.) PRIORITY FOUNDATION VIOLATION 7-38-020 (C),NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE FRONT COUNTER AREAS/FOOD PREPARATION AREA NOT PROTECTED FROM CONTAMINATION BY THE PUBLIC. MUST PROVIDE AND MAINTAIN A PHYSICAL BARRIER AT FRONT COUNTER MENTIONED AREAS.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO APPROVED CHEMICAL SANITIZING TEST KIT STRIPS (FOR CHLORINE OR QUARTENARY AMMONIUM OR IODINE) AVAILABLE FOR DETERMINING SANITIZING CONCENTRATION AT THE DISHWASHING 3 COMPARTMENT SANITIZING SINKS.MUST PROVIDE AND MAINTAIN APPROVED SANITIZER WITH PROPER CHEMICAL TEST KIT FOR THE DISHWASHING 3-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE REAR DISHWASHING 3-COMPARTMENT SINK AND AT DRAIN PIPE UNDERNEATH THE HAND SINK IN WASH ROOM.MUST REPAIR PLUMBING LEAKS AND TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES PROVIDED ON THE SITE. MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATES ON SITE.
  5. License

    0 infractions

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