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Taqueria El Primo Inc.

3500 W MONTROSE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

Taqueria El Primo Inc. has been inspected 7 times by Chicago Department of Public Health since February 28, 2011. The most recent inspection, on June 9, 2014, found no infractions.

2 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • 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 5 times across 3 separate inspections, most recently on May 15, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times across 2 separate inspections, most recently on July 3, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on August 16, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 February 28, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 20 times across 5 separate inspections, most recently on July 3, 2013. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • POTATO CHIPS PACKAGED FOR SALE WITH NO LABEL. INSTRUCTED TO PROVIDE LABEL, NAME OF THE PRODUCT, COMPANY'S NAME, ADDRESS, ZIP CODE, INGREDIENTS, FLAVORINGS AND ADDITIVES.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN MULTI USE UTENSILS POTS,PANS MUST BE STORED UPSIDE /DOWN INVERTED .
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL A SPLASH GUARD AROUND THE EXPOSED HAND SINK IN THE FRONT SERVING AREA. RUSTED LID OF THE CHEST FREEZER BY THE DISH WASHING AREA. MUST REMOVE RUST OR REPLACE. MUST DEFROST CHEST FREEZER IN THE SAME LOCATION(WITH HEAVY ICE BUILD-UP).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR THRU-OUT THE KITCHEN,DISH WASHING AREA,ALONG THE WALL BASE ALL CORNER,BEHIND AND UNDER ALL COOKING EQUIPMENTS. AND FLOOR IN THE BASEMENT,UNDER THE DINING TABLES IN THE DINING AREA. MISSING FLOOR DRAIN COVER IN THE FLOOR DRAIN IN THE BASEMENT. MUST PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE WALLS BEHIND THE GYROS SPIT, WALLS IN THE STORAGE AREA IN THE REAR CLOSE TO THE WALK IN COOLER, AND WALLS IN THE PREP AREA BEHIND THE DEEP FRYER AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP STORED ON TOP OF THE ICE MAKER. INSTRUCTED TO STORE ICE SCOOP IN A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
  3. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE PREP COOLER . RAW CHICKEN AT 45.6F, PORK AT 46.5F, AND CHORIZO AT 45.9F, INSIDE THE PREP COOLER. PREP COOLER TEMPERATURE AT 38.9F. GYROS AT 48.7F ON THE GYROS SPIT. MANAGER DISCARDED THE SAID MANAGER WORTH $50.00,TOTAL 10 LBS. CITATION ISSUED CRITICAL, 7-38-005A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • POTATO CHIP PACKAGED FOR SALE WITH NO LABEL. INSTRUCTED TO PROVIDE LABEL, NAME OF THE PRODUCT,COMPANY'S NAME.ADDRESS, ZIP CODE,INGREDIENTS, FLAVORING, AND ADDITIVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL A SPLASH GUARD AROUND THE EXPOSED HAND SINK IN THE FRONT SERVING AREA. RUSTED LID/COVER OF THE CHEST FREEZER BY THE DISH WASHING AREA. MUST REMOVE RUST OR REPLACE. MUST DEFROST CHEST FREEZER IN THE SAME LOCATION,WITH HEAVY ICE BUILD -UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR THRU-OUT THE KITCHEN,DISH WASHING AREA , BASEMENT AND UNDER THE DINING TABLES IN THE DINING AREA. MISSING DRAIN FLOOR COVER IN THE FLOOR DRAIN IN THE BASEMENT. MUST PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE WALLS BEHND THE GYROS SPIT AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP STORED ON TOP OF THE ICE MAKER. INSTRUCTED TO STORE ICE SCOOP ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
  4. Canvass Re-Inspection

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES AT REAR DISH WASHING AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS AT FRONT PREP AREA AND ON FREEZER DOOR AT REAR DISH WASHING AREA. ALSO INSTRUCTED TO SEAL WOOD SHELVING UNIT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES, BOTTOM PANELS OF PREP TABLES, FREEZER, STORAGE CABINETS, MICROWAVE OVEN, AND MOP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREAS, DISH WASHING AREA, STORAGE AREA AND BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AT 1ST FLOOR STORAGE AREA AND BASEMENT, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
  5. Canvass

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACITLITY NOT MAINTAINING PROPER TEMPERATURE. OBSERVED TWO DOORS PREP REACH IN COOLER AT 50.7F, INADEQUATE FOOD PROTECTION. INSTRUCTED TO REPAIR COOLER AND KEEP AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT, WHEN REPAIRED MUST FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; THE FOLLOWING FOOD ITEMS INSIDE THE ABOVE COOLER; 8LBS COOKED PORK AT 68F, 5LBS CUT TOMATOES AT 70.01, 6LBS CHEESE 52.8F, 3LBS HAM AT 50.7. INADEQUATE FOOD PROTECTION. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. FOOD DISCARDED, V=$200. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE, WASHING, RINSING, MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET-UP OF 3PART SINK FOR PROPER SANITATION WITH 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES AT REAR DISH WASHING AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS AT FRONT PREP AREA AND ON FREEZER DOOR AT REAR DISH WASHING AREA. ALSO INSTRUCTED TO SEAL WOOD SHELVING UNIT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES, BOTTOM PANELS OF PREP TABLES, FREEZER, STORAGE CABINETS, MICROWAVE OVEN, AND MOP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREAS, DISH WASHING AREA, STORAGE AREA AND BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND REPAINT WALLS THRU-OUT DISH WASHING AREA AND STORAGE ROOM, REPLACE DAMAGED CEILING PANELS AT REAR DISH WASHING AREA AND DINING AREA, REPAIR WALL UNDER 3PART SINK, SEAL OPENINGS AT SAME AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE MISSING LIGHT SHIELDS ABOVE FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AT 1ST FLOOR STORAGE AREA AND BASEMENT, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • INSTRUCTED ONLY AUTHORIZED EMPLOYEES CAN BE IN THE FOOD-PREP AREAS.
  6. License Re-Inspection

    0 infractions

  7. License

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Front (outermost) and rear doors not insect/rodent proof. Must seal openings to outside to prevent pest entry.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Accumulated grease and food debris on fryer and cooking equipment, interior of ice machine, cabinets. Must clean and maintain same.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Missing coving in women's washroom, coving in men's washroom in poor repair. Cracked and broken floor tiles in cooking area. Must repair and maintain same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Water stained and damaged ceiling tiles in some areas. Dust accumulated on ceiling vents, must clean. Repair ceiling in basement by storage area. Accumulated grease in ventilation hoods, must clean. Walls by basement mop sink with peeling paint, must re-finish to be smooth and easily cleanable. cracked and broken wall tiles in kitchen areas. Must repair and maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing lightshields above rear produce storage. Must install lightshields ot shatter-resistant bulbs.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Some coolers/freezers missing conspicuously placed thermometers. Must provide thermometers by the door in all units. Must provide metal stem thermometer (0F-220F).
    • 70. NO SMOKING REGULATIONS
      • Additional "no smoking" sign needed at front entrance.

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