Skip to content
Loading map…

TAQUERIA LOS AMIGOS

3445 W 51ST ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

TAQUERIA LOS AMIGOS has been inspected 9 times by Chicago Department of Public Health since October 19, 2010. The most recent inspection, on June 24, 2013, 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, Cleaning and sanitizing 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 once on May 2, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 14, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 October 19, 2010. 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 18 times across 6 separate inspections, most recently on May 2, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 November 14, 2012. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST REACH-IN FREEZER IN REAR PREP AREA HAS ICE BUILD-UP INSIDE,CLEAN BOTTOM COMPARTMENT OF DEEP FRYER AND FILTERS ABOVE STOVE HAS GREASE BUILD-UP ON EQUIPMENT
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE REACH-IN COOLER IN REAR PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM SMALL STORAGE AREA IN REAR OF BASEMENT TO PREVENT RODENT HARBORAGE
  3. Consultation

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Consultation

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITIES NOT MAINTAINED. FOUND THE 3 COMPARTMENT SINK'S PIPE UNDERNEATH HAS A HOLE IN IT AND WHEN THE WATER IS DRAINING IT GOES INTO A BUCKET.SINK LOCATED IN THE PREP AREA. SAME ISSUE WITH THE UTILITY SINK IN THE BASEMENT.SERIOUS CITATION GIVEN 7-38-030 INSTRUCTED TO REPAIR THE SINK SO THE WATER GOES DOWN PROPERLY AT BOTH SINKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FILTERS UNDERNEATH THE HOOD HAS SOME GREASE BUILDUP ON THEM
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE BASEMENT STORE ROOM ALONG THE WALLS AND IN THE CORNERS HAS SOME DUST BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILING VENT IN THE TOILET ROOM AND THE VENTS IN THE DINING ROOM HAVE DUST BUILDUP ON THEM. INSTRUCTED TO CLEAN THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SINK LOCATED IN THE BASEMENT AND THE 3-COMPARTMENT SINK IN THE PREP AREA THE PIPES UNDERNEATH THEM HAVE A HOLE IN THEM AND WHEN THE WATER IS DRAINING IT GOES INTO A BUCKET AT EACH SINK. INSTRUCTED TO REPLACE THE PIPES SO THE WATER DRAINS PROPERLY IN BOTH SINKS. CITATION GIVEN -
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SOME CLUTTER IN THE BASEMENT STOREROOM. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODERT HARBORAGE.
  6. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FILTERS UNDERNEATH THE HOOD HAS SOME GREASE BUILDUP ON THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE BASEMENT STORE ROOM ALONG THE WALLS AND IN THE CORNERS HAS SOME DUST BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILING VENT IN THE TOILET ROOM AND THE VENTS IN THE DINING ROOM HAVE DUST BUILDUP ON THEM. INSTRUCTED TO CLEAN THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE UTILITY SINK LOCATED IN THE BASEMENT AND THE 3-COMPARTMENT SINK IN THE PREP AREA THE PIPES UNDERNEATH THEM HAVE A HOLE IN THEM AND WHEN THE WATER IS DRAINING IT GOES INTO A BUCKET AT EACH SINK. INSTRUCTED TO REPLACE THE PIPES SO THE WATER DRAINS PROPERLY IN BOTH SINKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SOME CLUTTER IN THE BASEMENT STOREROOM. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODERT HARBORAGE.
  7. Canvass

    4 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. CLEAN THE VENTS UNDER THE HOOD HAS GREASE BUILDUP IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR IN THE FOOD STORE ROOM, FURNACE ROOM AND THE BACK STORE ROOM ALONG THE WALLS AND IN THE CORNERS LOCATED IN THE BASEMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. THE UTILITY MOP SINK LOCATED IN THE BASEMENT HAS NO BACK FLOW DEVICE ON THE FAUCET. INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. FOUND CLUTTER IN THE BASEMENT STOREROOM. INSTRUCTED TO CLEAN AND ORGNIZE SAME SO NO INSECT OR RODENT HARBORAGE.
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. PROVIDE PROPER STOPPERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELD MISSING FOR INTERIOR OF HOOD LIGHT. PROVIDE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE SPLASHGUARD INBETWEEN EXPOSED HANDSINK AND PREP TABLE.
  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE BULK FOOD STORAGE CONTAINERS.MUST LABLE COOKED FOODS IN REACH IN COOLERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE FOIL FROM GRILL TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE DAMAGED FLOOR TILES IN PREP AREA & BASEMENT.
    • 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 REPLACE STAINED CEILING TILES IN PREP AREA.MUST REPAIR DAMAGED WALL & BASE IN BASEMENT.

Nearby inspected facilities

Own this business? Add a badge to your website