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TAMALES GARIBAY

3859 N KEDZIE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

TAMALES GARIBAY has been inspected 11 times by Chicago Department of Public Health since May 25, 2011. The most recent inspection, on May 2, 2016, found no infractions.

4 of 11 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 temperature control, 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.

  • 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 May 1, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on January 10, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 May 1, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 18 times across 7 separate inspections, most recently on May 27, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 7 times across 5 separate inspections, most recently on October 17, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND BROKEN DOOR GASKETS AT REAR 2 DOOR COOLER.INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DAMAGED PEELING PAINT DEBRIS ON CEILING NEAR THE 3 COMPARTMENT SINK AND DUSTS ACCUMULATIONS ON VENTILATION COVER INSIDE THE TOILET ROOM.INSTRUCTED TO REPAIR TO SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND SMALL LEAK AT RIGHT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE,MAINTAIN COPIES OF FOOD HANDLERS CERTIFICATES FROM ANSI APPROVED COURSE FOR FOOD HANDLERS.
  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED: DATED 01/10/2014, FOR VIOLATION LISTED BELOW, REPORT Inspection #: 1395562, 38 THREE COMPARTMENT SINK IN POOR REPAIR LEAKING INSTRUCTED TO REPAIR, INTO OTHER COMPARTMENT, NOT PROPERLY SEALED, SERIOUS CITATION ISSUED: 7-42-090
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS THRU-OUT, PREP AREAS AND BASEMENT, UNDER AND BEHIND ALL EQUIPMENT AT CORNERS AND ALONG WALLS,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE THRU-OUT BASEMENT TO PREVENT PEST HARBORAGE, ARTICLES MUST BE STORED 6 INCHES AWAY FROM WALLS,
  6. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THREE COMPARTMENT SINK IN POOR REPAIR LEAKING INSTRUCTED TO REPAIR,
  7. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST HAVE OVERFLOWING GARBAGE CONTAINERS EMPTY, LIDS MUST BE COMPLETELY SEALED, AND NOT OVERFLOWING, SERIOUS CITATION ISSUED: 7-38-020
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPAIR FLOOR INSIDE THE WASHROOM, AND CLEAN FLOORS THRU-OUT WASHROOM, PREP AREAS AND BASEMENT, UNDERAND BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR HOLE IN WALL IN BATHROOM, AND CLEAN ATTACHED LIGHT SHIELDS THROUGHOUT PREMISES,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THREE COMPARTMENT SINK IN POOR REPAIR LEAKING INSTRUCTED TO REPAIR,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE THRU-OUT PREMISES, INCLUDING BASEMENT TO PREVENT PEST HARBORAGE, ARTICLES MUST BE STORED 6 INCHES OFF FLOOR, AND 6 INCHES AWAY FROM WALLS,
  8. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Must clean the floor under and behind the cooking equipment and maintain. Must elevate all items on the floor in the rear area close to the one door cooler.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Must clean the walls and maintain in the rear area close to the one door cooler .
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs above the prep table must be shielded. Instructed to provide light shield and end caps.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Must install a back flow preventive device on the mop sink faucet or remove the thread.
  9. Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE FRONT PREP AREA COOLER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED, MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; BOTTOM PANELS OF PREP TABLES AT FRONT PREP AREA, CABINET UNDER HAND WASHING BOWL IN WASHROOM, STORAGE SHELVES AND MOP SINK IN REAR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPAIR FLOOR INSIDE THE WASHROOM, AND CLEAN FLOORS THRU-OUT WASHROOM, PREP AREAS AND BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE MISSING WALL PANELS AND BASEBOARDS THRU-OUT DINING AREA, ALSO MUST CLEAN VENT COVER INSIDE THE WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETERS FOR COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  10. License Re-Inspection

    0 infractions

  11. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST KEEP COOLERS/FREEZERS AT 40F OR BELOW, 0F OR BELOW.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST PROPERLY INSTALL AN EXPOSED HAND WASHING SINK AT REAR PREP AREA, WITH HOT/COLD WATER, SOAP AND PAPER TOWELS.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST CLEAN OUTSIDE GARBAGE AREA AND GREASE CONTAINER.
    • 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 SEAL RAW WOOD PANELS UNDER WASHROOM HAND BOWL. ALSO MUST PROPERLY INSTALL COOKING EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZER, SINKS, SHELVES, CABINETS, MICROWAVE OVEN, ETC...CLEAN THRU-OUT.
    • 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. MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THRU-OUT PREMISES, INCLUDING BASEMENT.
    • 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 CLEAN WALLS BEHIND COOKING EQUIPMENT AT FRONT PREP AREA AND SEAL OPENINGS.
    • 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. MUST PROVIDE END CAPS FOR LIGHT SHIELDS THRU-OUT AND REPAIR LIGHT FIXTURE IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE THRU-OUT PREMISES, INCLUDING BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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