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TAQUERIA CHILE BRAVO

2100 W 22 ND PL, CHICAGO, IL 60608 · Restaurant

Inspection summary

TAQUERIA CHILE BRAVO has been inspected once by Chicago Department of Public Health, on September 3, 2013. The most recent inspection, on September 3, 2013, recorded 7 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 2 times on September 3, 2013. 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 September 3, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 September 3, 2013. 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 2 times on September 3, 2013. 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 once on September 3, 2013. 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.

1 inspection

  1. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED FRONT 4 DRAWER COOLER NOT KEEPING PROPER TEMPERATURE THE TEMPERATURE OF THIS COOLER IN THE PREP AREA IS 57.2* AT THIS TIME OF INSPECTION. INSTRUCTED NOT TO USE MUST BE ABLE TO KEEP PRODUCT 40*F OR BELOW COOLER TAGGED MUST REPAIR.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 1LB. OF LUNCHMEAT IN 4 DRAWER COOLER AT 57.2*F, 10LBS. CHICKEN AT 57.2*F, AND 17 PRE COOKED HAMBERGERS ALSO AT 57.2*F INSTRUCTED TO DISPOSE OF THESE FOODS MUST BE 40*F OR BELOW. ALSO OBSERVED FOOD THAT WAS PREPARED AT 5AM PER MANAGER LEFT OUT AT ROOM TEMP. 3LBS. BEEF 85.6*F, 2 COOKED HAMBERGERS 77.1*F, 3LBS RICE 87.9*F, 4LBS COOKED CHICKEN 107.2*F 5LBS. GYROS MEAT 52.1*F 4 LBS. RAW CHICKEN 68.9*F, 3 LBS BEANS 91.0*F INSTRUCTED MANAGER WHEN COOKING FOOD YOU HAVE 2 HOURS TO GET IF FROM 140*F TO 70*F AND FROM 70*F TO 40*F WITHIN ADDITIONAL 4 HOURS. DISPOSED OF 49LBS OF FOOD HELD AT IMPROPER TEMPERATURES VALUE AT $150.00.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK/PEST CONTROL COMPANY MUST PROVIDE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMP SINK NOT PROPERLY DRAINING NEED TO CLEAN GREASE TRAP.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO REMOVE FOIL FROM CHAR GRILL, STOVE TOP, REAR FLAT GRILL, ALSO TABLE STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN HOOD AND FILTER, FRONT FLAT GRILL, CHAR GRILL STOVE TOP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEED TO CLEAN FLOOR FRONT PREP AREA.

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