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TAQUERIA EL TACONCITO

10536 S TORRENCE AVE, CHICAGO, IL 60617 · Restaurant

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REACH-IN COOLER NEXT TO 2-DOOR REACH-IN FREEZER NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP IN BOTTOM OF UNIT RECORDED AT 48.9F. INSTRUCTED TO HAVE UNIT SERVICED AND TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES.CRITICAL VIOLATION 7-38-005(A). UNIT TAGGED HELD FOR INSPECTION.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • COOKED BEEF-61.1F, COOKED BEEF-99.1F-126.0F, COOKED BEANS-47.8F, FRESH BEEF-47.9F. ALL COOKED FOODS MUST BE HELD AT 140 DEGREES OR ABOVE UNTIL SERVED. ALL COOKED FOODS BEING COOLED MUST BE COOLED WITHIN 6 HOURS(140-70 IN 2 HOURS AND FROM 70-40 IN 4 HOURS WHICH SHOULD BE DOCUMENTED). CRITICAL VIOLATION 7-38-005(A). ALL PRODUCT FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED AND COOKED FOODS HELD OVER 24 HOURS MUST BE LABELED AND DATED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN CONTAINERS WITH HANDLES UP OR OUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CABINET INTERIOR OF DEEP FRYER, STORAGE SHELVES, LEGS AND WHEELS OF ALL EQUIPMENT IN FOOD PREP AREA, ALL PREP TABLES, EXTERIOR OF GREASE TRAP, INTERIOR OF ICE MACHINE, INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, GREASY BUILD-UP). KEEP FLOORS IN REAR STORAGE DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN HOOD AND ALL ATTACHED PIPING ALONG THE WALL BEHIND COOKING EQUIPMENT. REPLACE ALL STAINED CEILING TILES THROUGHOUT. RE-PAINT WALL ABOVE PREP TABLE WHERE SURFACE IS CHIPPED. CLEAN DIRT AND DEBRIS FROM ALL LIGHT SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE MISSING STOPPERS(2) FOR 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE WET MOPS UPRIGHT AND DISCARD DIRTY MOP WATER FROM BUCKET TO PREVENT INSECT HARBORAGE.
  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAINED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEANED IN FURNANCE ROOM.
  4. License

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ANY UNNCESSARY ARTICLES NOT USING IN OUTSIDE REAR.CLEAN ALL DEBRIS FROM AREA.