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TAQUERIA CORAL, INC.

3414 W 26TH ST, CHICAGO, IL 60623 · Restaurant

Inspection summary

TAQUERIA CORAL, INC. has been inspected 7 times by Chicago Department of Public Health since December 27, 2017. The most recent inspection, on March 29, 2021, found no infractions.

3 of 7 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: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 2 separate inspections, most recently on October 28, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 October 28, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 January 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 January 16, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 December 27, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass Re-Inspection

    7 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • PERSON IN CHARGE UNABLE TO PROVIDE A PEST CONTROL LOG BOOK DURING THE INSPECTION. INSTRUCTED MANAGER TO CONTRACT WITH A PEST CONTROL SERVICE, AND KEEP LOG BOOK ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(C) CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND 25 RODENT DROPPINGS IN A FURNACE CLOSET IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREA, AND CONTACT PEST CONTROL FOR SERVICE, AND MAINTAIN. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR LEAKY DRAIN PIPE ON 3-COMP SINK. ALSO, REPAIR STRIPPED HOT WATER KNOB ON HANDWASHING SINK IN FRONT PREP AREA. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHT IN KITCHEN HOOD, INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST DETAIL CLEAN GREASE ACCUMULATION FROM HOOD FILTER, INSTRUCTED TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  4. Canvass

    7 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • PERSON IN CHARGE UNABLE TO PROVIDE A PEST CONTROL LOG BOOK DURING THE INSPECTION. INSTRUCTED MANAGER TO CONTRACT WITH A PEST CONTROL SERVICE, AND KEEP LOG BOOK ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(C) CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND 25 RODENT DROPPINGS IN A FURNACE CLOSET IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREA, AND CONTACT PEST CONTROL FOR SERVICE, AND MAINTAIN. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR LEAKY DRAIN PIPE ON 3-COMP SINK. ALSO, REPAIR STRIPPED HOT WATER KNOB ON HANDWASHING SINK IN FRONT PREP AREA. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHT IN KITCHEN HOOD, INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST DETAIL CLEAN GREASE ACCUMULATION FROM HOOD FILTER, INSTRUCTED TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  5. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND MAINTAIN SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASH SIGNS AT HANDSINKS. INSTD TO PROVIDE AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED RICE, PORK, ETC.) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CILANTRO BEING STORED IN ORIGINAL PLASTIC, BLACK MILK CRATE TYPE CONTAINERS FROM SUPPLIER. INSTD TO PROVIDE PROPER FOOD GRADE CONTAINERS, APPROVED FOR COMMERCIAL MULTI-USE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN AND MAINTAIN VERIFICATION.
  6. License Re-Inspection

    0 infractions

  7. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Observed inadequate facilties for both hot holding and cold holding stations. Instructed manager to provide adequate refrigeration units that maintains 40f or lower for cold foods and a steam table at 140f or more for hot foods. Critical violation # 7-38-005 (a)
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • Observed no chemical test kit on site during inspection. Instructed manager to provide. Serious violation # 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed top surfaces of flat top grill in poor repair, rust and stained surface. Instructed manager to repair and maintain at all times. Observed deep grooves and stains on cutting board in rear prep area. Instructed manager to replace and maintain at all times.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed gaps around copper pipe underneath 3 compartment sink. Instructed manager to seal area. Maintain at all times. Seal edges and corners along rear exit door. Instructed manager to repair and maintain at all times. Observed missing ceiling tile in closet adjacent to rear dish washing area. Instructed manager to repair and maintain at all times. Observed unfinished plastered walls throughout food prep and dish washing areas. Informed manager that all surfaces must be smooth and easily cleanable and easily cleanable. Instructed manager to repair and maintain at all times.

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