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TAQUERIA LA CIUDAD

3233-3237 W Cermak RD, CHICAGO, IL 60623 · Mobile Food Preparer

Inspection summary

TAQUERIA LA CIUDAD has been inspected 6 times by Chicago Department of Public Health since October 23, 2019. The most recent inspection, on February 19, 2020, recorded 2 infractions.

4 of 6 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 4 times across 2 separate inspections, most recently on February 19, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 January 29, 2020. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 January 29, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 January 29, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 separate inspections, most recently on February 19, 2020. For example: HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

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.

6 inspections

  1. License Re-Inspection

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED A RUSTED CAP FOR THE FRESH WATER TANK. INSTRUCTED TO PROVIDE AN INLET THAT IS RUST RESISTANT AND MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • INADEQUATE HOT RUNNING WATER ON VEHICLE RANGING FROM 84F-90F AFTER 1ST COMPARTMENT OF 3-COMPARTMENT SINK IS 1/4 FILLED. INSTD TO PROVIDE ADEQUATE SUPPLY OF HOT RUNNING WATER (110F) AT EACH COMPARTMENT TO PROPERLY WASH, RINSE AND SANITIZE MULTI USE EQUIPMENT. PRIORITY 7-38-030(C)
  2. License

    14 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE FOR THE PHYSICAL MANAGER ON SITE. INSTRUCTED TO PROVIDE THE ORIGINAL FOOD SERVICE SANITATION CERTIFICATE FOR THE PHYSICAL MANAGER ON SITE. PRIORITY FOUNDATION 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT POTENTIALLY OCCUR INSIDE OF THE MFP. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-303.11(A) OBSERVED NO ADEQUATE SANITIZER FOR UTENSILS ON MFP. INSTRUCTED TO PROVIDE. PRIORITY VIOLATION 7-38-025.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED INADEQUATE HOT HOLDING UNITS FOR EXTENSIVE MENU. INSTRUCTED TO PROVIDE ADEQUATE HOT HOLDING UNITS. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED NO ADEQUATE METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.12 OBSERVED NO FOOD RETAIL LICENSE NUMBER ON LATERAL SIDES OF THE VEHICLE THAT IS AT LEAST 2 INCHES IN HEIGHT. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.11(A) OBSERVED NO COOKING EQUIPMENT/UTENSILS ON MFP FOR INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY VIOLATION 7-38-025.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 OBSERVED NO PROPER CHEMICAL TEST STRIPS ON MFP TO PROPERLY TEST THE SANITIZING CONCENTRATION OF THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED A RUSTED CAP FOR THE FRESH WATER TANK. INSTRUCTED TO PROVIDE AN INLET THAT IS RUST RESISTANT AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED NO SINK STOPPERS ON SITE FOR THE 3 COMPARTMENT SINK. OBSERVED A SPLASH GUARD IS NEEDED AT THE HAND WASHING SINK THAT IS DIRECTLY NEXT TO THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE 3 SINK STOPPERS AND A SPLASH GUARD.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • 5-403.11 OBSERVED INADEQUATE WASTE WATER TANK SIZE. WASTE WATER TANK MUST BE AT LEAST 50% LARGER THAN THE FRESH WATER TANK. INSTRUCTED TO PROVIDE A WASTE WATER TANK THAT IS ADEQUATE IN SIZE. PRIORITY VIOLATION 7-38-030(C).
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.16 OBSERVED NO RECEPTACLE PROVIDED IN THE MFP. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED GREASE DEBRIS ON THE SCREEN LOCATED ON THE CEILING OF THE MFP. INSTRUCTED TO CLEAN.
  3. License

    0 infractions

  4. License

    0 infractions

  5. License

    0 infractions

  6. License

    0 infractions

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