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TAMALESY RESTAURANT COSTA GRANDE

10148 S EWING AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

TAMALESY RESTAURANT COSTA GRANDE has been inspected 14 times by Chicago Department of Public Health since September 13, 2013. The most recent inspection, on February 10, 2020, found no infractions.

6 of 14 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, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 February 27, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times on February 27, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on April 7, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on February 27, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 28, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMIT OR DIARRHEA WRITTEN PROCEDURE OR SUPPLIES (DISPOSABLE MASK, DISPOSABLE LATEX GLOVES AND DISPOSABLE MOP) ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINKS. INSTRUCTED TO PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED A THERMOMETER IS NEEDED INSIDE OF THE PREP COOLER AND IN THE REACH IN COOLER LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF FOOD. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.12 OBSERVED TWO REACH IN FREEZER (WITHOUT FOOD INSIDE) LOCATED IN THE CUSTOMER SERVICE AREA. INSTRUCTED TO REMOVE REACH IN FREEZERS OR PLACE REACH IN FREEZERS IN THE FOOD PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED ACCUMULATED DIRT DEBRIS ON THE FLOOR IN THE FOOD PREP AREA AND IN THE CUSTOMER SERVICE AREA. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED FLOOR TILES MISSING IN THE FOOD PREP AREA AND THE CUSTOMER DINING AREA, WALLS NOT SEALED BY THE 3 COMPARTMENT SINK AND IN THE CUSTOMER DINING AREA. INSTRUCTED TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED OLD UNUSED EQUIPMENT (FLAT TOP GRILL) LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS DO NOT HAVE THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT.
  3. Complaint

    0 infractions

  4. Complaint

    0 infractions

  5. Canvass

    0 infractions

  6. Canvass Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE FOOD PREP AREA,ALONG WALL BASE AND CORNERS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A EXPOSED HANDSINK IN THE FRONT PREP AREA WHERE ICE CREAM IS SERVED AND PREPARED AND MUST PROVIDE A DIPPER WELL
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT FOOD PREP AREA
  7. Canvass

    4 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSSEVED NO CHEMICAL TEST STRIPS ,TO TEST THE STRENGTH OF THE SANITIZER WHEN SINK IS SET UP FOR WASH,RINSE, AND SANITIZE,SERIOUS VIOLATION 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE FOOD PREP AREA,ALONG WALL BASE AND CORNERS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A EXPOSED HANDSINK IN THE FRONT PREP AREA WHERE ICE CREAM IS SERVED AND PREPARED AND MUST PROVIDE A DIPPER WELL
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT FOOD PREP AREA
  8. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE PREP/KITCHEN AREA IN POOR REPAIR. MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED MISSING LIGHT SHIELDS IN THE PREP AREAS. MUST PROVIDE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO STOPPERS AT THE 3 COMPARTMENT SINK. MUST PROVIDE AND MAINTAIN.
  9. Complaint

    0 infractions

  10. Complaint Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN STOVES,FILTER,AND DEEP FRYER,HASBOLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAI8N EQUIPMENT
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVERS FOR BULBS IN THE PREP AREA
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE FOOD HANDLER CERTIFICATE OF PROOF OF ENROLLEMENT,UPON NEXT INSPECTION
  11. Complaint

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSEREVED THE 3 COMPARTMENT SINK IN POOR REPAIR,COLD WATER HAS TO BE TURNED ON FROM THE VALVE UNDERNEATH 3 COMPARTMENT SINK,INSTRUCTED TO REPAIR SINK,SERIOUS VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN STOVES,FILTER,AND DEEP FRYER,HASBOLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAI8N EQUIPMENT
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVERS FOR BULBS IN THE PREP AREA
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE FOOD HANDLER CERTIFICATE OF PROOF OF ENROLLEMENT,UPON NEXT INSPECTION
  12. Canvass

    0 infractions

  13. Complaint

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NO ELECTRIC DUE TO FIRE OBSERVED TWO BOX FREEZERS OFF INSTRUCTED NOT TO REFREEZE THE FOOD NEED TO DISPOSE OF THAWED CORN 15LBS, MASA 25LBS, AND 15LBS OF BEEF.FREEZERS MUST BE ABLE TO MAINTAIN FOOD PRODUCT 0*F OR BELOW.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 100 FRUIT FLIES IN THE SIDE STORAGE AREA WHERE MASA BEEN THAWED IN FREEZER, AND SITTING OUT ON THE TABLES, INSTRUCTED TO DISPOSE OF ALL MASA, CLEAN AREA AND HAVE PEST CONTROL RETURN FOR SERVICE. ALSO THE FIRE DEPARTMENT BROKE OUT THE SIDE WINDOW, NOT RODENT PROOFED OR INSECT PROOFED, INSTRUCTED TO REPAIR.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3 COMPARTMENT SINK LEAKING UNDER 3RD. COMPARTMENT INTO A DISH, INSTRUCTED TO REPAIR.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • OBSERVED FRONT RESTROOM HANDSINK CLOGGED , INSTRUCTED TO REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES AND FOOD CONTACT EQUIPMENT/UTENSILS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FLOORS NEED TO BE CLEANED/SANITIZED AND WATER REMOVED THRU-OUT PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO ELECTRIC IN THE RESTAURANT MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN THE RESTAURANT BBQ GRILL AND OTHER ITEMS NOT BEING USED, INSTRUCTED TO REMOVE.
  14. License

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR UPPER PANEL INSIDE ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN BASEMENT.MUST CLEAN DEBRIS/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO MOP SINK ON PREMISES.MUST INSTALL MOP SINK AS PER CITY CODE.ALSO VENTILATION ABOVE COOKING EQUIPMENT IN POOR REPAIR.MUST REPAIR TO VENT PROPERLY.ALSO MUST PROPERLY INSTALL DRAIN LINE OF ICE MACHINE TO FLOW DRAIN WITH AIR GAP.

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