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TACOS & SALSAS LLC

2300 S THROOP ST, CHICAGO, IL 60608 · Mobile Food Preparer

Inspection summary

TACOS & SALSAS LLC has been inspected 5 times by Chicago Department of Public Health since November 13, 2019. The most recent inspection, on January 7, 2020, recorded 3 infractions.

1 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, Food temperature control and Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on January 7, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times across 3 separate inspections, most recently on December 17, 2019. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 4 times across 3 separate inspections, most recently on December 17, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 4 times across 4 separate inspections, most recently on January 7, 2020. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

  • 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 4 times across 4 separate inspections, most recently on January 7, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

5 inspections

  1. License Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEGED HEALTH POLICY. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES. PRIORITY FOUNDATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NO MULTI USE EQUIPMENT ON SITE. INSTD TO PROVIDE ALL EQUIPMENT TO BE USED FOR INSPECTION. EQUIPMENT MUST BE ABLE TO SUBMERGE COMPLETELY IN BASINS OF 3-COMPARTMENT SINK. PRIORITY 7-38-025
  2. License Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEGED HEALTH POLICY. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS, INSTRUCTED TO PROVIDE PROCEDURES AND NECESSARY SUPPLIES. PRIORITY FOUNDATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • PREMISES HAS TWO REFRIGERATION UNITS ON SITE, NOT RUNING AT THIS TIME, INSTRUCTED TO HAVE RUNNING, ALSO PREMISES HAS A PROPANE HOT HOLDING UNIT NOT ON AT THIS TIME, INSTRUCTED TO HAVE READY MUST BE ABLE TO KEEP HOT FOOD 135*F OR ABOVE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NO MULTI USE EQUIPMENT ON SITE. INSTRUCTED TO PROVIDE ALL EQUIPMENT TO BE USED FOR INSPECTION. EQUIPMENT MUST BE ABLE TO SUBMERGE COMPLETLY IN BASIN OF 3 COMPARTMENT SINK PRIORITY 7-38-025
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST KIT FOR QUATERNARY AMMONIUM SANITIZER, INSTRUCTED TO PROVIDE 7-38-005
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO RUNNING HOT WATER ON TRUCK DUE TO A FROZEN WATER LINE, INSTRUCTED TO PROVIDE 100*F AT THE HANDSINK AND ADEQUATE SUPPLYOF 110*F AT THE 3 COMPARTMENT SINK TO PROPERLY WASH RINSE AND SANITIZE PRIORITY VIOLATION 7-38-030(C)
  3. License Re-Inspection

    0 infractions

  4. License Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O)NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEGED HEALTH POLICY. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11: NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES. PRIORITY FOUNDATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • HOT HOLDING UNITS NOT ON. INSTD TO HAVE ON ABLE TO MAINTAIN 135F OR ABOVE. ONLY 1 REFRIGERATION UNIT ON SITE. INSTD TO PROVIDE MORE THAN 1 REFRIGERATION WITH INTERIOR ACCESS ONLY FOR ADEQUATE REFRIGERATION. PRIORITY VIOLATION 738-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NO MULTI USE EQUIPMENT ON SITE. INSTD TO PROVIDE ALL EQUIPMENT TO BE USED FOR INSPECTION. EQUIPMENT MUST BE ABLE TO SUBMERGE COMPLETELY IN BASINS OF 3-COMPARTMENT SINK. PRIORITY 7-38-025
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14: NO CHEMICAL TEST KIT FOR QUATERNARY AMMONIUM SANITIZER. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT RUNNING WATER ON VEHICLE, 74.0F. INSTD TO PROVIDE 100F AT HANDWASH SINK AND ADEQUATE SUPPLY OF 110F AT 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. PRIORITY VIOLATION 7-38-030(C)
  5. License

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEGED HEALTH POLICY. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES. PRIORITY FOUNDATION 7-38-005.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NO SANITIZER ON VEHICLE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • HOT HOLDING UNITS NOT ON. INSTD TO HAVE ON ABLE TO MAINTAIN 135F OR ABOVE. REFIGERATION NOT ON. INSTD TO BE ON AND ABLE TO MAINTAIN 41F OR BELOW AT ALL TIMES. ONLY 1 REFRIGERATION UNIT ON SITE. INSTD TO PROVIDE MORE THAN 1 FOR ADEQUATE REFRIGERATION.PRIORITY VIOLATION 738-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING FOOD TEMPERATURE MEASURING DEVICE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NO MULTI USE EQUIPMENT ON SITE. INSTD TO PROVIDE ALL EQUIPMENT TO BE USED FOR INSPECTION. EQUIPMENT MUST BE ABLE TO SUBMERGE COMPLETELY IN BASINS OF 3-COMPARTMENT SINK. PRIORITY 7-38-025
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST KIT FOR SANITIZER. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT RUNNING WATER ON VEHICLE. INSTD TO PROVIDE 100F AT HANDWASH SINK AND ADEQUATE SUPPLY OF 110F AT 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. PRIORITY VIOLATION 7-38-030(C)

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