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TACOS NIETOS

3335 E 106TH ST, CHICAGO, IL 60617 · Restaurant

Inspection summary

TACOS NIETOS has been inspected 5 times by Chicago Department of Public Health since May 7, 2013. The most recent inspection, on July 20, 2015, recorded 4 infractions.

2 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: Food source, labelling and allergens, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 3 times across 2 separate inspections, most recently on June 26, 2014. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 3 times across 2 separate inspections, most recently on June 26, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 28, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 March 28, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 10 times across 3 separate inspections, most recently on July 20, 2015. 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.

5 inspections

  1. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM GREASE TRAP AT THE 3 COMPARTMENT SINK IN PREP AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE KITCHEN AREA,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN LIGHT SHIELD COVERS IN THE KITCHEN AREA OF DUST BUILD-UP
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER CERTIFICATES OR PROOF OF ENROLLEMENT UPON NEXT INSPECTION
  2. Complaint

    10 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • FOUND FRESH CLAMS INSIDE WALK-IN COOLER WITHOUT LABEL OR TAG ON PREMISES. 5LB VALUED AT $10 DISCARDED. CRITICAL VIOLATION 7-38-005(B)(2).
    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED PREP TABLE IN FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 48.1F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND CONTACT REFRIGERATION REPAIRMAN. UNIT TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • LARGE 2O GALLON POT OF COOKED BEANS FOUND INSIDE WALK-IN COOLER AT 48.1 WHICH WAS COOKED 6-24-14. INSTRUCTED TO BREAK DOWN COOKED PRODUCT INTO SHALLOW CONTAINERS BEFORE PLACING IN WALK-IN. COOKED CHICKEN-48.7F, CHICHARRONS-48.1F, CREAMA-48.9F, BEEF-48.9F, COOKED CACTUS-48.1F, TACO MEAT-48.1F ALL FOUND IN REFRIGERATED PREP TABLE, ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. 100LB VALUED AT $180 DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE LABLED AND DATED WHEN HELD MORE THAN 24 HOURS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE ALL GARBAGE AND GROCERY BAGS BEING USED TO COVER AND STORE COOKED AND PREPARED FOODS WITH FOOD STORAGE WRAP AND FOOD STORAGE BAGS (MUST USE FOOD GRADE PRODUCTS). PAINT RUSTY EXTERIOR OF GREASE TRAP AND SHELF UNDERNEATH PREP TABLE IN FOOD PREP AREA. MUST SMOOTH AND REPAINT CHIPPED STORAGE SHELVES IN DISHWEASHING AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR OF ICE MACHINE, SIDES OF ALL COOKING EQUIPMENT IN FOOD PREP AREA, STORAGE SHELVES AND PALLETS THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT AND DEBRIS)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN FOOD PREP AREA (SPILLS AND STAINS). CLEAN DUSTY CEILING VENT IN WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN FILTERS AND HOOD ABOVE COOKING EQUIPMENT AND LIGHT SHIELDS IN FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR ATTACHED STOPPER TO FIRST COMPARTMENT OF 3 COMPARTMENT SINK IN DISHWASHING AREA.
  3. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • LARGE POT OF BEEF SOUP COOKED 3-27-14 FOUND IN WALK-IN COOLER AT 46.7F. INSTRUCTED TO COOL COOKED FOODS IN SHALLOW CONTAINERS. PRODUCT MUST REACH REQUIRED COLD HOLDING TEMPERATURE OF 40F WITHIN 6 HOURS (140F TO 70F IN 2 HOURS AND FROM 70F TO 40F IN 4 HOURS). PRODUCT VOLUNTARILY DISCARDED. CRITICAL VILOLATION 7-38-005(A).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND LID OF GREASE RECEPTACLE IN OUTSIDE WASTE AND GREASE AREA COVERED IN GREASE. MUST KEEP EXTERIOR OF GREASE DUMPSTER CLEAN. SERIOUS VIOLATION 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED. WATER AND FOOD PARTICLES FOUND BACKING UP INTO OTHER 2 SECTIONS OF SINK WHEN FAUCET'S RUNNING IN THE OTHER SECTION. INSTRUCTED TO CLEAN OUT GREASE TRAP. SERIOUS VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE LABLED AND DATED WHEN HELD MORE THAN 24 HOURS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE ALL GARBAGE AND GROCERY BAGS BEING USED TO COVER AND STORE COOKED AND PREPARED FOODS WITH FOOD STORAGE WRAP AND FOOD STORAGE BAGS (MUST USE FOOD GRADE PRODUCTS). PAINT RUSTY EXTERIOR OF GREASE TRAP AND SHELF UNDERNEATH PREP TABLE IN FOOD PREP AREA. MUST SMOOTH AND REPAINT CHIPPED STORAGE SHELVES IN DISHWEASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN FOOD PREP AREA (SPILLS AND STAINS). CLEAN DUSTY CEILING VENT IN WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR ATTACHED STOPPER TO FIRST COMPARTMENT OF 3 COMPARTMENT SINK IN DISHWASHING AREA.
  4. License

    0 infractions

  5. License

    0 infractions

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