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TAQUERIA KAIROS

5526 S ARCHER AVE, CHICAGO, IL 60638 · Restaurant

Inspection summary

TAQUERIA KAIROS has been inspected 19 times by Chicago Department of Public Health since April 18, 2012. The most recent inspection, on March 15, 2024, found no infractions.

6 of 19 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on July 31, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 4 times across 3 separate inspections, most recently on October 30, 2020. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 across 3 separate inspections, most recently on July 31, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 3 separate inspections, most recently on July 31, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 across 3 separate inspections, most recently on July 31, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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.

19 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK NEAR REGISTER. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED LIDS MISSING ON BULK CONTAINERS AND FOOD ITEMS STORED ON FLOOR INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY COVER ALL BULK CONTAINERS AND ELEVATE FOOD SIX INCHES OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED OPEN FOOD STORED INSIDE GROCERY BAGS IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE FOOD ITEMS IN PROPER FOOD STORAGE BAGS OR CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED RESIDUE ON INTERIOR SURFACE OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  3. Canvass Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW.
  4. Canvass

    8 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MISSING CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE SPECIAL BREAKFAST MENU AS WELL AS LARGE MENU ON DISPLAY FOR WALK IN CUSTOMERS TO DISCLOSE WHICH FOODS (EX, EGGS, STEAK) CAN BE ORDERED UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED DIRTY WIPING CLOTHS STORED THROUGHOUT PREP AREAS AIR DRYING AND INSTRUCTED TO PROPERLY STORE IN SANTIZING SOLUTION @ 50PPM WHEN NOT IN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED STYROFOAM CUP STORED INSIDE OF HIBISCUS TEA IN COOLER. INSTRUCTED TO USE PROPER UTENSIL WITH LONG HANDLE FOR DISPENSING.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED FOOD STRAINER STORED INSIDE MOP SINK BASIN. INSTRUCTED TO REMOVE WASH, RINSE AND SANITIZE SAID ITEM AND STORE PROPERLY TO PREVENT ANY SOURCE OF CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN RUBBER GASKETS INSIDE 2DOOR FRONT PREP COOLER. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.OBSERVED RUSTY PREP TABLE SHELVES AND RACKS WHERE KITCHENWARE IS STORED. IN REAR PREP AREA. INSTRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD ITEMS RAW AND COOKED (RICE, CHICKEN, BEEF) STORED INSIDE GROCERY BAGS THROUGHOUT WALK IN COOLER AND ALL FREEZERS. INSTRUCTED TO REMOVE AND USE FOOD GRADE BAGS OR CONTAINERS FOR PROPER STORAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSEREVED UNSEALED AND CHIPPING WOOD IN FRONT PREP AREA OF FACILITY. INSTRUCTED TO SEAL AND MAKE SURFACES SMOOTH AND EASILY CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASH SIGNAGE AT HANDWASH SINKS. INSTD TO PROVIDE SIGNAGE AND MAINTAIN
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MISSING CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. INSTRUCTED TO DISCLOSE WHICH FOODS (EX, EGGS, STEAK) CAN BE ORDERED UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • GROCERY BAGS BEING USED TO STORE FOOD (COOKED RICE). INSTD TO STORE IN PROPER FOOD GRADE CONTAINERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RAW WOOD SURFACE SURROUNDING 3-COMPARTMENT SINK. INSTD TO SEAL RAW WOOD SO AS TO BE NON POROUS, EASILY CLEANABLE SURFACE.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURES IN PREP COOLER: CHEESE 54.9F, SOUR CREAM 52.1F, BEANS AT 50.9F, BEEF 50.9F. ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 15LBS $50 VALUE. CITATION ISSUED 7-38-005(A) PRIORITY
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • PREP COOLER IN USE IN POOR REPAIR, AIR TEMPERATURE OF 51.0F. UNIT TAGGED AND HELD FOR INSPECTION. INSTD TO NOT USE UNTIL REPAIRED, ABLE TO MAINTAIN 41F OR BELOW AND REINSPECTED BY CDPH. CITATION ISSUED PRIORITY 7-38-005(A)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CARDBOARD LINING ON BOTTOM SHELF OF PREP TABLE. INSTD TO REMOVE AND HAVE SURFACE, SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
  9. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR REPSPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN CLEANING SUPPLIES AS NOTED ON PROCEDURE. PRIORITY FOUNDATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF FOODS UNDER REFIGERATION NOT PROPERLY LABELED, DATED (SALSA, CEVICHE, BEANS, STEAK, ETC.) ALL TCS REFRIGERATED FOODS, PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY WITH DISCLOSURE OR REMINDER FOR RAW/UNDERCOOKED FOODS (EGGS, STEAK). INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BLACK MILK TYPE CRATES BEING USED TO STORE VARIETY OF PRODUCE IN WALK IN COOLER. INSTD TO USE PROPER FOOD GRADE CONTAINERS, THAT IS OF A DURABLE, SMOOTH, EVEN, AND EASILY CLEANABLE SURFACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MISSING ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION.
  10. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FRONT CUTTING BOARD AT THE CONDIMENT COOLER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE WALL BEHIND THE GRILL NOT CLEAN, INSTRUCTED TO REMOVE GREASE. ALSLO CLEAN FLITERS.
  11. Canvass Re-Inspection

    0 infractions

  12. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINKS (2) ON SITE NOT MAINTAINED, EXTREMELY SLOW DRAINING WITH ACCUMULATION OF DEBRIS IN BASINS OF SINKS. INSTD TO REPAIR SINKS AND HAVE PROPERLY DRAINING. SERIOUS VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • DRY STORAGE CONTAINERS NOT PROPERLY LABELED. INSTD TO LABEL SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD STORAGE SHELF AT FRONT CASHIER LINE (EAST). INSTD TO SEAL RAW WOOD SURFACE SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REACH IN COOLER CONDENSOR LINE IMPROPERLY DRAINING INTO EXPOSED HANDSINK. INSTD TO DRAIN PROPERLY INTO FLOOR DRAIN OR ATTACHED DRIP PAN.
  13. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF ALL REACH IN COOLERS TO REMOVE ALL FOOD SPILLS. CORRECT AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
  14. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN MEAT STORED IN GROCERY BAGS AT THE SIDE 2 DOOR FREEZER, INSTRUCTED TO PROVIDE PROPER FOOD GRADE CONTAINERS, IE BAGGIES, ZIP LOCK BAGS ETC.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE MICROWAVE FRONT NOT CLEAN, INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER UNDER THE REAR 3 COMPARTMENT SINK, INSTRUCTED TO REMOVE/DRY MOP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE REAR 3 COMPARTMENT SINK LEAKING AT LOWER PIPE, INSTRUCTED TO REPAIR.
  15. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND LOWER RAW WOOD SHELF ON THE SIDE OF THE FRONT PREP COOLER NOT SEALED. INSTRUCTED TO SEAL/PAINT SHELF, MUST MAKE IT SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND NO LIGHT SHIELD FOR THE LIGHT INSIDE THE WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER DRYING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND WASH CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM OF SANITIZER).
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • FOUND CUSTOMERS USING THE TOILET ROOM THAT IS LOCATED IN THE PREP AREA. INSTRUCTED TO RESTRICT TO AUTHORIZED PERSONNEL ONLY.
  16. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • IMPROPER SINGLE-SERVICE CONTAINERS BEING USED TO STORE SALSAS (OLD MILK CONTAINERS). INSTD TO USE PROPER MULTI-USE CONTAINERS TO STORE FOOD PRODUCT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS PITTED WITH DARK STAINS. INSTD TO REPAIR/REPLACE SAME. IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PRVODIE PROPER STOPPERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE CRACKED LIGHTSHIELD IN REAR. LIGHTSHIELDS THRU-OUT REAR NOT CLEAN. CLEAN SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS INTERNALLY FOR ALL COOLERS.
  17. Short Form Complaint

    0 infractions

  18. License Re-Inspection

    0 infractions

  19. License

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. WALK IN COOLER AND REACH IN COOLER MUST BE 40 DEGREES OR BELOW. MUST CORRECT.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER ON SITE AT TIME OF INSPECTION. MANAGER STARTES HE'S WAITING FOR GAS TO BE TURNED ON.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST PROVIDE CITY OF CHICAGO SANITATION.

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