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TAQUERIA DON CHILO

10643 S HALSTED ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

TAQUERIA DON CHILO has been inspected 7 times by Chicago Department of Public Health since July 7, 2015. The most recent inspection, on September 4, 2019, found no infractions.

1 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: Handwashing and staff hygiene, Food temperature control 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.

  • 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 3 times on January 17, 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 3 times on January 17, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 on January 17, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 17, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 January 17, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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. Short Form Complaint

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED RAW WOOD CEILINGS AND CONCRETE WALLS IN THE FOOD PREP AREA. INSTRUCTED TO MAKE ALL SURFACE SMOOTH AND EASILY CLEANABLE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED ALL FOOD HANDLERS WITHOUT FOOD HANDLERS CERTIFICATES. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT.
  3. Canvass Re-Inspection

    5 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED RAW WOOD CEILINGS AND CONCRETE WALLS IN THE FOOD PREP AREA. INSTRUCTED TO MAKE ALL SURFACE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 OBSERVED VARIOUS AREAS IN THE FOOD PREP AREA AND IN THE TOILET ROOM WITH IMPROPER COVING. INSTRUCTED TO MAKE ALL COVING TIGHT FITTING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED FLOORS THRU OUT WITH ACCUMULATED DIRT DEBRIS UNDER AND AROUND THE REFRIGERATION UNITS. INSTRUCTED TO CLEAN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED ALL FOOD HANDLERS WITHOUT FOOD HANDLERS CERTIFICATES. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT.
  4. Canvass

    21 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, CHICKEN) ARE BEING HANDLED PREPARED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES WHILE HANDLING PREPARING AND SERVING TCS FOODS TO THE PUBLIC. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 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. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-205.11 OBSERVED HAND WASHING SINK BLOCKED WITH UTENSILS INSIDE OF THE HAND WASHING SINK AND A CHAIR IN FRONT OF THE HAND WASHING SINK DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAKE HAND WASHING SINK ACCESSIBLE AT ALL TIMES TO ALLOW FOR PROPER HAND WASHING. MANAGER REMOVES ITEMS FROM THE HAND WASHING SINK DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE HAND WASHING SINKS. INSTRUCTED TO PROVIDE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A2,&B) OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, RICE) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE WALK IN COOLER AND IN THE PREP COOLER DURING THE INSPECTION; 18 LBS OF COOKED BEEF AT TEMPERATURES RANGING FROM 74F-89F, 10 LBS OF COOKED RICE AT 75F, 10 LBS OF SOUR CREAM AT 48.9F, 4 DOZEN COOKED TAMALES AT 50F, 16 LBS OF COOKED PORK AT TEMPERATURES RANGING FROM 51F-99F, 3 LBS OF CHOPPED LETTUCE AT 50F, AND 1 LB OF COOKED CHICKEN AT 51F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS, COST OF ALL FOODS $500. PRIORITY VIOLATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TCS READY TO EAT FOODS (COOKED BEEF, COOKED CHICKEN, COOKED PORK, COOKED RICE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT DATES. INSTRUCTED TO PROVIDE LABELS WITH PRODUCT DATES FOR ALL TCS READY TO EAT FOODS THAT ARE HELD FOR OVER 24 HOURS AND OUT OF THE ORIGINAL PACKAGING. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED WALK IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 56F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE WALK IN COOLER. INSTRUCTED WALK IN COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. WALK IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED NO THERMOMETER INSIDE OF THE PREP COOLER. INSTRUCTED TO PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED NO PEST CONTROL LOG BOOK ON SITE. INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL OPERATOR. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(C).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.12 OBSERVED A VENT LEAKING ON THE CEILING ABOVE BAGS OF TORTILLA CHIPS AND CANNED FOODS. INSTRUCTED TO REMOVE ALL FOODS FROM UNDER THE LEAKING VENT.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12 OBSERVED A POTS TOO BIG TO SUBMERGED IN THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE SAID LARGE POTS OR REPLACE THE 3 COMPARTMENT SINK WITH A 3 COMPARTMENT SINK THAT HAS LARGER COMPARTMENTS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ACCUMULATED GREASE DEBRIS UNDER THE FLAT TOP GRILL, INSIDE OF THE 2 DOOR REFRIGERATOR AND 2 DOOR PREP COOLER, AND INSIDE OF THE FRYER. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED A LEAK UNDER THE HAND WASHING SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED FLOORS THRU OUT WITH ACCUMULATED DIRT DEBRIS UNDER AND AROUND THE REFRIGERATION UNITS. INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED RAW WOOD CEILINGS AND CONCRETE WALLS IN THE FOOD PREP AREA. INSTRUCTED TO MAKE ALL SURFACE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 OBSERVED VARIOUS AREAS IN THE FOOD PREP AREA AND IN THE TOILET ROOM WITH IMPROPER COVING. INSTRUCTED TO MAKE ALL COVING TIGHT FITTING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED ALL FOOD HANDLERS WITHOUT FOOD HANDLERS CERTIFICATES. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT.
  5. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GREASE TRAP AT 3-COMP SINK RUSTY.MUST REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR SHELVES INSIDE PREP COOLERS NOT CLEAN OF DEBRIS. MUST CLEAN/MAINTAIN.
  6. Canvass

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL LOOSE BASEBOARD NEAR REAR DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING IN STORAGE AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER CERIFICATES FOR ALL EMPLOYEES.
  7. License

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO PROVIDE MISSING RUBBER WALLBASE TO LOWER WALLS IN THE STORAGE AND TOILET ROOM. MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CAULK AROUND THE PIPES UNDER THE WASHBOWL IN THE TOILET ROOM. MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE STOPPERS FOR 3-COMPARTMENT SINK AND A BACKFLOW PREVENTION DEVICE FOR THE MOP SINK. MAINTAIN.

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