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TAQUERIA BRITO'S

4101 W BELMONT AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

TAQUERIA BRITO'S has been inspected 9 times by Chicago Department of Public Health since July 12, 2016. The most recent inspection, on November 5, 2020, found no infractions.

1 of 9 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: Cleaning and sanitizing, Food source, labelling and allergens and Protecting food from contamination.

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.

  • 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 3 times across 2 separate inspections, most recently on January 28, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 July 12, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on January 28, 2020. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 once on July 12, 2019. 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 once on July 12, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15- SLOW DRAINING OF THE HAND SINK IN THE REAR PREP/DISH AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK.
  3. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED. COS
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO REMINDER AND DISCLOSURE ON THE MENU AND NO ASTERISK ON THE FOOD ITEMS BEING SERVED RAW OR UNDERCOOKED ON THE MENU. MUST PROVIDE REMINDER AND DISCLOSURE ON THE MENU AND ASTERISK THE FOOD ITEMS BEING SERVED RAW OR UNDERCOOKED. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST CLEAN AND ORGANIZE THE BOTTOM SHELVE OF THE PREP TABLE IN THE REAR PREP AREA AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • UPGRADED TO PRIORITY FOUNDATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • SLOW DRAINING OF THE HAND SINK IN THE REAR PREP/DISH AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • PEELING PAINT ON THE WALLS BY THE WINDOW SILL. MUST SCRAPE PEELING PAINT AND REPAINT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UPGRADED TO PRIORITY FOUNDATION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND PERSONAL BELONGING(SHOES,CLOTHES,BLANKET,BAG,BICYCLE) ALL OVER THE PREP AREA/KITCHEN. INSTRUCTED TO DESIGNATE AREAS FOR THE PERSONAL BELONGING ONLY)NOT IN THE PREP AREA/KITCHEN TO PREVENT POSSIBLE CONTAMINATION OF FOOD.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT # 2301012 DATED 7/12/19. #49, 4-602.13- INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS AND INTERIOR COOLER GASKETS TO REMOVE GREASE FOOD DEBRIS BUILD-UP AND TO MAINTAIN. #55,6-201.11- FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE FOOD PREP AREAS REQUIRE A DETAIL CLEANING AND TO MAINTAIN. #55,6-501.114- INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR FOOD PREP AREA/DISH WASHING AREA AND REMOVE UNNECESSARY ARTICLES ON UPPER STORAGE ABOVE THE REAR HAND SINK DUE TO POTENTIAL PEST HARBORAGE,ELEVATE STOCK ITEMS 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
  4. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. -
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (SOUPS,RICE,SALSAS ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED. -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. -
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • GREEN BULK FOOD CONTAINERS STORED ON SHELF AT REAR FOOD PREP AREA MUST BE LABELED TO IDENTIFY FOODS STORED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS AND INTERIOR COOLER GASKETS TO REMOVE GREASE FOOD DEBRIS BUILD-UP AND TO MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO WASTE RECEPTACLE IN THE WASH ROOM. MANAGEMENT INSTRUCTED TO PROVIDE A COVERED WASTE RECEPTACLE IN THE WASH ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR FOOD PREP AREA/DISH WASHING AREA AND REMOVE UNNECESSARY ARTICLES ON UPPER STORAGE ABOVE THE REAR HAND SINK DUE TO POTENTIAL PEST HARBORAGE,ELEVATE STOCK ITEMS 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE FOOD PREP AREAS REQUIRE A DETAIL CLEANING AND TO MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATES ON SITE.
  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING EQUIPMENT IN FRONT PREP/COOKING AREA AND FLOOR UNDERNEATH COOLERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL HOLES ON WALLS (BY 3 COMPARTMENT SINK) AROUND REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN REAR PREP AREA. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  6. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A PHYSICAL BARRIER IN THE ENTRANCE OF THE PREP AREA TO PREVENT ANY CUSTOMER OR CHILDREN GOING TO THE PREP AREA AND PREVENT POSSIBLE CONTAMINATION AND PROTECT THE FOODS IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER IN THE FRONT AND REAR PREP AREA AND MAINTAIN. INSTALL A BASEBOARD/COVING 4" THRU-OUT PREP AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTER ON THE HOOD ABOVE THE GRILL WITH HEAVY GREASE BUILD-UP. MUST CLEAN,REMOVE GREASE AND MAINTAIN
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLERS CERTIFICATE FOR THE TWO EMPLOYEES HELPING HANDLING THE FOODS IN THE PREP AREA.
  7. Canvass

    6 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • WASTE WATER BACKING UP ON THE IST COMPARTMENT SINK OF THE 3 COMPARTMENT SINK WHEN I PULLED OUT THE DRAIN STOPPER FROM THE MIDDLE COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030. INSTRUCTED MANAGER TO REPAIR THE SINK TO HAVE A WELL DRAINING SINK. MANAGER CALLED HER BROTHER IN LAW DURING INSPECTION TO FIX THE PROBLEM. CARLOS AVILA ARRIVED ON SITE AND WAS ABLE TO FIX THE PROBLEM. 3 COMPT SINK IS NOW DRAINING WELL.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRETCED FROM REPORT #1995927 DATED 3/17/17 #32-FOUND FROZEN AND NOT FROZEN FOODS STORED ON A PLASTIC GROCERY BAG. INSTRUCTED TO REPLACE BAGS WITH FOOD GRADE STORAGE BAG. CAULK WORN OUT AROUND THE EXPOSED HAND SINK IN THE FRONT PREP AREA. MUST RE CAULK AND MAINTAIN. #43-WASH CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD AND DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION. SERIUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A PHYSICAL BARRIER IN THE ENTRANCE OF THE PREP AREA TO PREVENT ANY CUSTOMER OR CHILDREN GOING TO THE PREP AREA AND PREVENT POSSIBLE CONTAMINATION AND PROTECT THE FOODS IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER IN THE FRONT AND REAR PREP AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTER ON THE HOOD ABOVE THE GRILL WITH HEAVY GREASE BUILD-UP. MUST CLEAN,REMOVE GREASE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLERS CERTIFICATE FOR THE TWO EMPLOYEES HELPING HANDLING THE FOODS IN THE PREP AREA.
  8. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL POTENTIALLY READY TO EAT HAZARDOUS FOODS IN THE REACH IN COOLER IN THE KITCHEN AND REACH IN COOLER IN THE FRONT DINING AREA AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FROZEN AND NOT FROZEN FOODS STORED ON A PLASTIC GROCERY BAG. INSTRUCTED TO REPLACE BAGS WITH FOOD GRADE STORAGE BAG. CAULK WORN OUT AROUND THE EXPOSED HAND SINK IN THE FRONT PREP AREA. MUST RE CAULK AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR UNDER AND BEHIND COOKING EQUIPMENT AND COOLERS THRU-OUT THE RESTAURANT AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WASH CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD AND DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  9. License

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Found black mold like substance around sink faucet in bathroom sink. Instructed to remove, clean and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Must install back flow device on utility sink. Found 1 stopper for 3 compartment sink. Instructed must provide 2 additional stoppers to properly wash, rinse, sanitize.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Must provide stem thermometers.

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