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Taqueria La Estrella Inc

4808 N MILWAUKEE AVE, CHICAGO, IL 60630 · Restaurant

Inspection summary

Taqueria La Estrella Inc has been inspected 8 times by Chicago Department of Public Health since September 27, 2010. The most recent inspection, on January 5, 2016, found no infractions.

1 of 8 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 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 3 times across 3 separate inspections, most recently on April 11, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 August 2, 2011. 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 22 times across 7 separate inspections, most recently on January 7, 2015. 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 4 times across 4 separate inspections, most recently on March 27, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 7, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELF UNDER THE WHITE MICROWAVE SURFACE NOT CLEANABLE.ROUGH / UNEVEN SURFACE.INSTRUCTED TO REPLACE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. PIPE ABOVE THE HOT WATER TANK IS LEAKING, INSTRUCTED TO REPAIR/REPLACE SAID PIPE.LEAKAGE DOESN'T EFFECT FOOD PREPARATION,EVEN THOUGH HOT WATER TANK IS LOCATED IN REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE MACHINE START TO SHOW SIGN OF MINERAL BUILD UP,INSTRUCTED TO CLEAN /SANITIZE AND MAINTAIN UNIT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL TILES BY THE SWING DOOR THAT GOES TO KITCHEN,INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACK FLOW PREVENTER PROVIDED AT WATER LINE BEHIND ICE MACHINE.INSTRUCTED TO PROVIDE BACK FLOW PREVENTER FOR EQUIPMENT DIRECTLY TO THE WATER LINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF CDPH FOOD HANDLER TRAINING PROVIDED ON PREMISES.IDPH'S FOOD HANDLER INFORMATION PROVIDED.
  3. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 3-COMPARTMENT SINK STOPPER MISSING (X1). INSTRUCTED MANAGER TO PROVIDE STOPPER FOR 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD STAINS ON EXTERIOR OF 3-COMPARTMENT SINK, HORCHATA MACHINE NOZZLE WITH FOOD BUILD UP AND SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINAIN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLES AND WATER DAMAGED IN CEILING TILES ABOVE PREP AREA AND STORAGE ROOM. INSTRUCTED MANAGER TO REPLACE ALL DAMAGED CEILING TILES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THEROMETER FOR FOOD HANDLER. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLER.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 3-COMPARTMENT SINK STOPPER MISSING (X1). INSTRUCTED MANAGER TO PROVIDE STOPPER FOR 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD STAINS ON EXTERIOR OF 3-COMPARTMENT SINK, HORCHATA MACHINE NOZZLE WITH FOOD BUILD UP AND SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINAIN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLES AND WATER DAMAGED IN CEILING TILES ABOVE PREP AREA AND STORAGE ROOM. INSTRUCTED MANAGER TO REPLACE ALL DAMAGED CEILING TILES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THEROMETER FOR FOOD HANDLER. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLER.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN RUBBER GASKET AROUND REACH IN COOLER DOOR IN REAR OF PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS, UNDER AND AROUND STORAGE RACKS IN REAR DRY STORAGE AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED IN REAR DRY STORAGE AND IN BASEMENT STORAGE AREA TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REORGANIZE.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of kitchen storage shelving/racks not clean need detailed cleaning(crevices), front counter storage shelving not clean need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in front counter area under coffee station not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls/ceilings that had exposed wallboard/plaster outside kitchen area, and bathrooms, shall be repaired/sealed.
  7. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated/labeled in coolers, must date and label food items in coolers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, storage shelving, and ice machine not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, bsmt storage shelving, not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Exposed plaster in rear kitchen ceiling, shall be repair/sealed, walls in kitchen prep area need cleaning(detailed).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation) not clean need detailed cleaning.
  8. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN IN DETAIL ALL THE LID AND EXTERIOR PART OF ALL BULK CONTAINERS WITH SUGAR,SALT,BREAD CRUMBS,FLOUR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR TILES INSIDE THE MENS WASHROOM NOT IN GOOD REPAIR. MUST REPAIR/REPLACE FLOOR TILES.MUST CLEAN IN DETAIL THE FLOOR BEHIND THE PREP COOLER AND GRILL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN IN DETAIL THE WALLS BY THE EXPOSED HAND AND 3 COMPT SINK. CEILING INSIDE THE WOMENS WASHROOM WITH PEELING PAINT AND WITH CONDENSATION. MUST REMOVE PEELING PAINT AND CONDENSATION AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST PROVIDE CEILING (DRY WALLS)TO PROTECT THE DRY FOODS FROM ANY DUST,CONTAMINANTS STORED IN THE BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLUTTER IN THE STORAGE ROOM IN THE BASEMENT,OLD CAN OF PAINT, OLD CLOTHING AND PIECES WOODS, ETC. INSTRUCTED TO ORGANIZE, ELEVATE ALL ITEMS ,DISCARD UNNECESSARY ITEMS, ARTICLES NOT BEING USED TO PREVENT RODENTS/INSECTS HARBORAGE.

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