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TAQUERIA EL TACONCITO

10536 S TORRENCE AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

TAQUERIA EL TACONCITO has been inspected 4 times by Chicago Department of Public Health since July 25, 2012. The most recent inspection, on August 6, 2014, found no infractions.

1 of 4 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 and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on June 30, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 June 30, 2014. 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 7 times across 3 separate inspections, most recently on June 30, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on June 30, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

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.

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