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TAQUERIA LA CANTERA

4309 S ROCKWELL ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

TAQUERIA LA CANTERA has been inspected 9 times by Chicago Department of Public Health since September 11, 2014. The most recent inspection, on November 27, 2017, found no infractions.

3 of 9 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, Chemicals and toxic substances and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 2 times on April 25, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 25, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 November 26, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 13 times across 5 separate inspections, most recently on April 25, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 5 times across 5 separate inspections, most recently on May 6, 2016. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS ARE NEEDED IN THE FOOD PREP AREA OVER THE 3 COMPARTMENT SINK BULB AND CEILING FIXTURES.
  4. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER AND WALK-IN COOLER. OBSERVED COOKED RICE AT 45.6F INSIDE OF THE PREP COOLER. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER: EGGS AT 43.6F, BEEF AT 43.4F, SOUR CREAM AT 44F, PORK AT 43.2F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 35# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASH AND RINSE UTENSILS AND EQUIPMENT IN THE 3 COMPARTMENT SINK WITHOUT SANITIZING THEM. NO SANITIZER WAS AVAILABLE ON THE PREMISES. MANAGEMENT INSTRUCTED TO USE 100 PPM CHLORINE TO SANITIZE THE DISHES AND UTENSILS. CRITICAL VIOLATION 7-38-030.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST KIT WAS PROVIDED TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS. SERIOUS VIOLATION 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1547560 ON 11/4/15 NOT CORRECTED: 37 - TOILET ROOM DOOR NOT SELF CLOSING. INSTD TO CORRECT SAME. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN MEATS STORED IN A PLASTIC GROCERY BAG. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS ARE NEEDED IN THE FOOD PREP AREA OVER THE 3 COMPARTMENT SINK BULB AND CEILING FIXTURES.
  5. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD WITH DEEP, DARK GROOVES, STAINS. INSTD TO REMOVE STAINS AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF CLOSING. INSTD TO CORRECT SAME.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE BOX FREEZER NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE SOUTH WALL BY THE HEATER IN POOR REPAIR, INSTRUCTED TO REPAIR
  7. License Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPLASH GUARDS ON EXPOSED HAND SINK IN KITCHEN. INSTALL AND MAINTAIN SPLSHGUARDS ON EXPOSED HANDSINK. OBSERVED CEMENT BLOCKS HOLDING UP LEGS OF 3 COMARTMENT SINK. CEMENT BLOCKS MUST BE PAINTED SO THAT THEY ARE SMOOTH AND EASILY CLEANBLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR IN WALK IN COOLER WITH MISSING/BROKEN FLOOR TILES. RESTORE FLOOR TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN IN A SANITARY CONDITION AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VENTS WITHIN WASHROOM WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN VENTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED TILE WALL NEAR WALK IN COOLER IN DISREPAIR. REPAIR AND MAINTAIN TILE WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO MOP SINK AVAILABLE. MUST INSTALL MOP SINK WITH HOT AND COLD RUNNING WATER AND A BACK FLOW DEVICE. INSTALL AND MAINTAIN MOP SINK. OBSERVED ONLY 2/3 SINK STOPPERS FOR 3 COMPARTMENT SINK. MUST PURCHASE 3RD STOPPER IN ORDER TO FILL ALL 3 COMPARTMENTS AND WASH RINSE AND SANITIZE ALL COOKING ITEMS, DISHES, AND UTENSILS.
  8. License

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED FAUCET FOR 3 COMPARTMENT SINK DOES NOT REACH ALL 3 COMPARTMENTS IN ORDER TO PROPERLY WASH RINSE AND SANITIZE. INSTALL AND MAINTAIN FAUCET THAT REACHES ALL 3 COMPARTMENTS. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPLASH GUARDS ON EXPOSED HAND SINK IN KITCHEN. INSTALL AND MAINTAIN SPLSHGUARDS ON EXPOSED HANDSINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CEMENT BLOCKS HOLDING UP LEGS OF 3 COMARTMENT SINK. CEMENT BLOCKS MUST BE PAINTED SO THAT THEY ARE SMOOTH AND EASILY CLEANBLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR IN WALK IN COOLER WITH MISSING/BROKEN FLOOR TILES. RESTORE FLOOR TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN IN A SANITARY CONDITION AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VENTS WITHIN WASHROOM WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED ONLY 2/3 SINK STOPPERS FOR 3 COMPARTMENT SINK. MUST PURCHASE 3RD STOPPER IN ORDER TO FILL ALL 3 COMPARTMENTS AND WASH RINSE AND SANITIZE ALL COOKING ITEMS, DISHES, AND UTENSILS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO MOP SINK AVAILABLE. MUST INSTALL MOP SINK WITH HOT AND COLD RUNNING WATER AND A BACK FLOW DEVICE. INSTALL AND MAINTAIN MOP SINK.
  9. License

    0 infractions

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