Skip to content
Loading map…

TACO MEX INC

10658 S TORRENCE AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

TACO MEX INC has been inspected 5 times by Chicago Department of Public Health since March 17, 2010. The most recent inspection, on October 16, 2013, found no infractions.

3 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 January 27, 2011. 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 2 times on January 27, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 27, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 March 17, 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED (LADIES MAKING TAMALES WITH PORK FILLING, COOKING, COOLING AND REHEATING MEAT RICE ECT. INSTRUCTED TO PROVIDE SANITATION CERITFICATE MANAGER WITH CITY OF CHICAGO CERTIFICATE ALSO GIVEN SCHOOL INFORMATION AT HWC 30 E LAKE ST. 321-553-5807.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.CLEAN THE FOLLOWING ITEMS FRONT FAN GUARD COVER, JET SPRAY MACHINE DRIP TRAYS,GRILL DRIP TRAYS, AND CLEAN AND SANITIZE MIXER.
    • 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 THRU OUT FRONT CLOSET, HOT WATER TANK ROOM UNDER AND AROUND ALL EQUIPMENT IN KITCHEN PREP AREAS.ALSO CLEAN ALL FLOOR DRAINS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE ALL BURNT OUT LIGHTS AND CLEAN LIGHT SHIELDS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.OBSERVED CLUTTER IN FRONT CLOSET, HEATING ROOM, AND ALONG THE SIDE OF THE COOLERS INSTRUCTED TO REMOVE ALL ITEMS NOT BEING USED.
  4. Canvass Re-Inspection

    0 infractions

  5. 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 REPORT #149882 DATED:09-25-2008 WRITTEN BY*386 NOT CORRECTED/MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: #30/1 MUST LABEL AND DATE ALL COOKED FOODS IN WALK IN COOLER AND BULK CONTAINERS IN PREP AREA. #34/1 ALL FOOD MUST BE ELEVATED 6" OFF FLOOR IN REAR PREP AREA. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN UTILITY ROOMS, CLOSET, PREP AND STORAGE AREAS. #35/1 MUST INSTALL SPLASH GUARD BETWEEN PREP COOLER AND EXPOSED SINK; REPLACE DAMAGED TILES ALONG WALLS IN ALL AREAS. #36/1 MUST REPLACE DAMAGED LIGHT SHIELD NEAR WALK-IN COOLER IN REAR PREP AREA.
    • 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 REPLACE WORN/RIPPED RUBBER GASKETS ON REAR REACH-IN FREEZER BY WALK-IN COOLER. MUST PROVIDE ADDITIONAL SHELVING TO STORE FOOD 6" OFF THE FLOOR IN THE WALK-IN FREEZER BY EXPOSED HAND SINK.
    • 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. MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: ALL STORAGE RACKS/SHELVES IN PREP AREA AND IN ALL COOLERS/FREEZERS-MUST REMOVE THE CARDBOARD FROM SHELVES/TABLES. CEILING FAN PETALS IN by 3-COMP. SINK, SMALL FAN BY EXPOSED HANDWASHING SINK, RUST SPOTS ON CEILING IN WALK-IN FREEZER BY HANDSINK AND INTERIOR OF ALL COOLERS/FREEZERS.
    • 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. MUST DETAIL CLEAN AND MAINTAIN ALL VENTS IN PREP/DINING AREA, WALLS BEHIND SINKS/COOKING EQUIPMENTS, AND ALL LIGHT SHIELDS. MUST CAULK AROUND ALL PIPES/CONDUITS IN PREP/STORAGE AREAS AND PROVIDE/REPLACE ALL STAINED/MISSING CEILING TILES. MUST REPAIR DAMAGED WALLS IN MOP SINK AREA.
    • 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. MUST REPAIR AND MAINTAIN THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK.

Nearby inspected facilities

Own this business? Add a badge to your website