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TAQUERIA MI LINDO DURANGO, INC

9940 S VINCENNES AVE, CHICAGO, IL 60643 · Restaurant

Inspection summary

TAQUERIA MI LINDO DURANGO, INC has been inspected 18 times by Chicago Department of Public Health since January 7, 2010. The most recent inspection, on January 19, 2023, found no infractions.

4 of 18 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

The last 3 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on April 17, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 April 17, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 4 times across 4 separate inspections, most recently on April 17, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 20 times across 10 separate inspections, most recently on February 1, 2017. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • 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 9 times across 8 separate inspections, most recently on January 21, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & 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.

18 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS NOT CLEAN OF DEBRIS IN DRY STRORAGE CLOSST. MUST CLEAN/MAINTAIN.
  5. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION CITATION ISSUED 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS FOODS STORED AT IMPROPER TEMPERATURE IN PREP COOLER: COOKED BEANS 58.1F, COOKED BEEF 53.6F, SLICED TOMATOES 55.1F, SOUR CREAM 53.5F, COOKED CHICKEN 49.6F, INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 10LBS AND $25 OF FOOD. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY CITATION ISSUED 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD ITEMS STORED IN BULK CONTAINERS AND NOT LABELED IN COOLERS. INSTRUCTED TO LABEL ALL BULK FOOD CONTAINERS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED CRACKED LIGHT SHIELD INSIDE WALK-IN COOLER. INSTRUCTED TO REPLACE LIGHT SHIELD AND MAINTAIN.
  6. Canvass Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO PROVIDE POLICY. PRIORITY FOUNDATION. NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • : NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. NO CITATION
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED PREPARED FOODS,( TCS) FOODS INSIDE COOLER,( RICE,CHICKEN,ETC) HELD OVER 24 HOURS NOT LABLED, WITH DATE MARKING PREPARED OR DISCARDED DATE. INSTRUCTED TO INSTALL . PRIORITY FOUNDATION. NO CITATION
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN AWARENESS FOR PERSON IN CHARGE. INSTRUCTED THAT ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGEN AWARENESS. MUST PROVIDE.
  7. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLEDGE. PRIORITY VIOLATIONS.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO PROVIDE POLICY. PRIORITY FOUNDATION. NO CITATION.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. NO CITATION
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED (TCS) FOODS INSODE PREP COOLER PREPARED YESTERDAY AT IMPROPER COLD TEMPERATURES. APPROX 12-LBS OF COOKED STEAK AT 46.8F,COOKED BEEF WITH POTATOES 46.6F,50.F,COOKED CHICKEN,46.2F AND 3-LBS OF SOUR CREAM AT 49F, 2-LBS OF CHOPPED TOMATOES AT 51.0F. ALL FOODS WAS REMOVED AND DISCARDED BY MANAGER-COS AT COST APPROX $ 90.00. INSTRUCTED TO MAINTAIN COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED PREPARED FOODS,( TCS) FOODS INSIDE COOLER,( RICE,CHICKEN,ETC) HELD OVER 24 HOURS NOT LABLED, WITH DATE MARKING PREPARED OR DISCARDED DATE. INSTRUCTED TO INSTALL . PRIORITY FOUNDATION. NO CITATION
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED PREP COOLER MAINTAINING A IMPROPER COLD TEMPERARURE OF 48.9F. COOLER MUST MAINTAIN 41F OR BELOW. PREP COOLER WILL BE TAGED HELD FOR INSPECTION. INSTRUCTED TO USE ADEQUATE REFRIGERATION ON SITE THAT 41F OR BELOW UNTIL REINSPECTED. PRIORTY VIOLATION ISSUED 7-38-005
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN AWARENESS FOR PERSON IN CHARGE. INSTRUCTED THAT ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGEN AWARENESS. MUST PROVIDE
  8. Canvass

    2 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • UPON INSPECTION OBSERVED FOOD HANDLER/MANAGER USING BARE HANDS WHILE PREPARING CUSTOMER SANDWHICH,( HAMBURGER).TOUCHING READY TO EAT FOODS, BREAD,LETTUCE,TOMATOES,CHEESE,ETC.INSTRUCTED MGR THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOODS.MUST WEAR GLOVES,TONGS,SPOONS,SPATUALAS,ETC. CRITICAL VIOLATION 7-38-010A
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER OF ARTICLES UNDER HAND SINK IN WASHROOM.MUST ORGANIZE AREA.
  9. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING END CAPS ON LIGHT SHIELDS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR NEAR WALK-IN COOLER.
  10. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARD IN THE PREP AREA WITH DEEP, DARK GROOVES. MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE STORAGE RACKS INSIDE THE WALK IN COOLER.
  11. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WOOD BARRIER PEELING AT REAR PREP TABLE.MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE PREP COOLR MUST INSTALL
  12. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 2 MISSING STOPPERS FOR SINK.MUST PROVIDE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR /INTERIOR OF COOLERS NOT CLEAN.MUST DETAIL CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • WASTE CANS NOT CLEAN.MUST CLEAN/MAINTAIN
  13. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM BOTTOM SHELF BELOW FLAT GRILL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN STOVE TOP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL AT EAST END OF GRILL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 2 LIGHTS OUT IN HOOD OVER COOKING EQUIPMENT NEED TO REPLACE.
  14. Canvass

    4 infractions

    • 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.NEED TO REMOVE CARDBOARD FROM STORAGE SHELVES FRONT.OBSERVED KNIFE BETWEEN WALL AND COOLER NEED TO PROVIDE KNIFE RACK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.NEEDD TO CLEAN TABLE STORAGE UNDER GRILL, CLEAN DRIP TRAYS UNDER STOVE AND GRILL. CLEAN INTERIOR OF MICROWAVE.
    • 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. NEED TO REMOVE CARDBOARD FROM UNDER FRYER ON THE FLOOR.
    • 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.NEED TO REPLACE NOZZLE AT 3 COMP. SINK, LEAKING.
  15. 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 INTERIOR OF FRYER CABINETS.
    • 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 FLOORS UNDER FRYERS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPAIR SELF-CLOSING DEVICE ON WASHROOM DOOR.
    • 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. REMOVE PROPANE TANKS FROM INSIDE PREMISES. REMOVE UNUSED EQUIPMENT OUTSIDE ALONG SOUTH WALL.
  16. Canvass

    4 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. LABEL AND DATE ALL PREPARED FOOD IN WALK-IN AND REACH-IN COOLERS.
    • 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 INTERIOR AND EXTERIOR OF PREP TABLES, SHELVES, COOKING EQUIPMENT
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL SELF-CLOSING DEVICE ON WASHROOM DOOR.
    • 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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT. REMOVE CLUTTER NEAR WATER HEATER IN BASEMENT TO PREVENT PEST HARBORAGE.
  17. License Re-Inspection

    0 infractions

  18. License

    3 infractions

    • 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. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ALONG BASEBOARDS ETC IN ALL AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELD IN WALK IN COOLER.
    • 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. INSTALL UTILITY SINK WITH HOT AND COLD RUNNING WATER AND BACKFLOW DEVICE. INSTALL GREASE TRAP/INTERCEPTOR ON 3-COMP SINK.

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