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TAQUERIA EL AMIGO INC.

5952 W NORTH AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

TAQUERIA EL AMIGO INC. has been inspected 3 times by Chicago Department of Public Health since August 8, 2017. The most recent inspection, on July 2, 2019, found no infractions.

1 of 3 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: 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 across 2 separate inspections, most recently on August 15, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times on August 8, 2017. 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 August 8, 2017. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 August 8, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 separate inspections, most recently on August 15, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST MAKE LOWER SHELF OF PREP TABLE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST PROVIDE A ACCESS PANEL TO SHUT OFF IN WALL IN MOP SINK CLOSET.MUST FINISH WALL TO BE SMOOTH AND EASILY CLEANABLE IN EMPLOYEES COAT CLOSET.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: OBSERVED THE DRAINLINE PIPE ON MOP SINK GOING INTO A HOLE IN FLOOR.MUST CONNECT MOPSINK DRAIN LINE TO CITY PLUMBING.MUST PROVIDE A BACK FLOW DEVICE SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE A PROBE THERMOMETER FOR FOOD TEMPS
  3. License

    12 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF APPX. 10 RODENT DROPPINGS ON FLOOR IN FURNANCE ROOM.ALSO APPX. "3/4-1" GAP AT FRONT DOOR ALONG TOP,REAR DOOR FRAME ALONG ALL SIDES,BASEMENT DOORS ALONG ALL SIDES.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS AND FRAMES.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/8/17.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED NO OUTSIDE GARBAGE DUMPSTER ON SITE.MUST PROVIDE A OUTSIDE GARBAGE DUMPSTER WITH TIGHT FITTING LIDS
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3- COMPARTMENT SINK NOT PROPERLY MAINTAINED. OBSERVED WATER BACKING UP IN ALL COMPARTMENTS AND SLOW DRAINING AT 3- COMPARTMENT SINK WHEN WATER IS RELEASED FROM SINK.MUST REPAIR AND MAINTAIN.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST MAKE LOWER SHELF OF PREP TABLE SMOOTH AND EASILY CLEANABLE.MUST REMOVE RUST FROM SHELVING UNITS IN POP GLASS REACH IN COOLER.MUST REMOVE LARGE COOKING KETTLE FROM REAR OF PREMISES THAT CAN'T FIT UNDER VENTILATION HOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRIS FROM FRYER CABINET,GRILL TABLE AND UNUSED COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRIS FROM FLOOR IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL GAPS IN BETWEEN FLOOR AND WALL BASE UNDER 3- COMP SINK,GAPS AT FRONT WINDOW FRAMES,IN WALL UNDER HAND SINK IN TOILET ROOM.MUST REPAIR OR REPLACE STAINED CEILING TILES IN PREP AREA.DINING AREA AND HALL WAY OUTSIDE OF TOILET ROOM,LOOSE AND MOLDED CEILING IN REAR STORAGE AREA.MUST PROVIDE A ACCESS PANEL TO SHUT OFF IN WALL IN MOP SINK CLOSET.MUST FINISH WALL TO BE SMOOTH AND EASILY CLEANABLE IN EMPLOYEES COAT CLOSET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE END CAPS ON LIGHT SHIELDS IN PREP/DISH WASHING AREA AND LIGHT SHIELD ON LIGHT IN REAR FOOD AND PAPER GOOD STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE DRAINLINE PIPE ON MOP SINK GOING INTO A HOLE IN FLOOR.MUST CONNECT MOPSINK DRAIN LINE TO CITY PLUMBING.MUST PROVIDE 3- SINK STOPPERS FOR 3- COMP SINK AND A BACK FLOW DEVICE ON MOP SINK.MUST REPAIR OR REPLACE LEAKY PIPE AT MOP SINK,LOOSE FAUCET AT MOP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A PROBE THERMOMETER FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR STORAGE AREA.

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