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TAQUERIA CIELITO LINDO

6952 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

TAQUERIA CIELITO LINDO has been inspected 4 times by Chicago Department of Public Health since November 2, 2012. The most recent inspection, on May 22, 2014, found no infractions.

1 of 4 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 and Food temperature control.

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 2 times across 2 separate inspections, most recently on February 20, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 1, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 8 times across 3 separate inspections, most recently on February 20, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 4 times across 2 separate inspections, most recently on July 1, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on February 20, 2014. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES RAW BEEF, CHICKEN, ETC.) ALSO, NO CITY OF CHICAG SANITAION CERTIFICATTE POSTED. SERIOUS VIOLATION. CITATION ISSUED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND LARGE POTS NOT STORED PROPERLY.MUST STORE INVERTED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND INTERIOR OF WALK IN COOLER WALLS AND CEILING NOT CLEAN. MUST WASH AND SANITIZE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOODHANDLER NOT WEARING HAIR RESTRAINT.
  3. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: HOME MADE COOKED TAMALES(CHICKEN, CHEESE,AND PEPPERS)STORED INSIDE THREE LARGE POTS AT IMPROPER TEMPERATURE 99.4F- 100.4F- 100.5F-AND 100.7F.PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER WHICH MAINTAIN AIR TEMP F 41.4F. NO PROOF OF TIME AND TEMPERATURE LOG NOR COOLING PROCESS LOG PROVIDED AT PRESENT TIME.FOOD DISCARDED AND DENATURED,POUNDS 30,VALUE 120. CRITICAL VIOLATION: 7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS PROVIDE AT EXPOSED HAND SINK IN THE KITCHEN AND STAFF WASHROOMS.PAPER TOWEL DISPENSER BROKEN INSIDE THE STAFF WASHROOM,INCLUDED ONE WASHROOM IN THE BASEMENT.PAPER TOWELS PROVIDED UPON MY REQUEST. CRITICAL VIOLATION: 7-38-030
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CRACKED LID COVER ON REFRIED BEANS. INSTRUCTED TO REMOVE AND PROVIDE LID, NOT CRACKED LIDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS BEHIND THE GREASE TRAP UNDER THE THREE COMPARTMENT SINKS,INSTRUCTED TO REMOVE AND MAINTAIN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DEAD LIGHT BULB INSIDE THE WASHROOMS IN BASEMENT AREA.INSTRUCTED TO PROVIDE. LIGHT SHIELD IN DINING/SERVING AREA WITH DEAD INSECTS,INSTRUCTED TO REMOVE AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • DOORS NOT SELF CLOSED IN BOTH WASH ROOMS IN BASEMENT AREA,INSTRUCTED TO PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN STOPPER INSIDE THE THREE COMPARTMENT SINKS,INSTRUCTED TO REPLACE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • GRASS AND WEEDS ARE TALL IN THE BACK YARD,BY THE PATIO AND BY THE GARBAGE CONTAINERS AND WASTE OIL CONTAINER,INSTRUCTED TO REMOVE AND MAINTAIN TO MINIMIZE INSECT AND RODENT HARBORAGE
  4. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT WITH NON-TOXIC PAINT RUST SHELVES INSIDE THE WALK-IN COOLER OR REPLACE THEM. PAINT RAW WOOD AT WINDOW INSIDE THE FURNACE AREA AND FRONT COUNTERS, SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR OR REPLACE RUSTY AND BROKEN FLOOR INSIDE THE WALK-IN COOLER. SEAL PLASTIC COVING UNDER THE THREE COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING WALL TILES AT NORTH SIDE OF THE COUNTER.ALSO SEAL ALL CRACKS AND CREVICES THROUGHOUT. SEAL OPENING AROUND THE PIPE OF GREASE TRAP. SWEEP FLOOR INSIDE THE FURNACE. REMOVE DIRTY AND BROKEN CAULKING AROUND THE THREE COMPARTMENT SINK,REPLACE WITH SMOOTH SURFACE AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE UNTHREADED FAUCET AT MOP SINK

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