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TAQUERIA SABOR Y SAZON

2018 S BLUE ISLAND AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

TAQUERIA SABOR Y SAZON has been inspected 8 times by Chicago Department of Public Health since December 4, 2012. The most recent inspection, on October 7, 2020, 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 source, labelling and allergens, Handwashing and staff hygiene and Protecting food from contamination.

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 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 3 times across 3 separate inspections, most recently on March 27, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 March 13, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 13, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 March 13, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 December 4, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE STATEMENT ON MENUS AT THIS TIME(EGGS,STEAK), INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHES IMPROPERLY STORED, INSTRUCTED TO STORE PROPERLY IN SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BUTTER BUNS BEING STORED IN A GROCERY BAG, INSTRUCTED TO STORE IN A PROPER FOOD GRADE CONTAINER/ BAG IE,BAGGIES, OR ZIPLOC.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALL BEHIND THE COOKING GRILL NOT CLEAN, INSTRUCTED TO CLEAN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.
  3. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • DRY STORAGE CONTAINERS ARE NOT LABELED WITH NAME OF CONTENTS. MUST LABEL DRY STORAGE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (PORK, CHICKEN) OUT OF THE ORIGINAL PACKAGING, HELD FOR OVER 24 HOURS WITHOUT A LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD BEING USED AS A FLOOR LINER. INSTRUCTED TO REMOVE CARDBOARD. ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE. OBSERVED RUST ON THE SHELVES OF THE 2 DOOR REFRIGERATOR. INSTRUCTED TO REMOVE RUST AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INSIDE OF 2 DOOR REFRIGERATOR, ONE DOOR REFRIGERATOR AND PREP COOLER ARE IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. OBSERVED FLAT TOP GRILL IN NEED OF CLEANING TO REMOVE FOOD AND GREASE DEBRIS. OBSERVED INTERIOR OF FREEZER WITH ACCUMULATED ICE BUILD UP. OBSERVED ACCUMULATED FOOD DEBRIS ON THE EQUIPMENT SHELF LOCATED UNDER THE MICROWAVE. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR IN BETWEEN COOKING EQUIPMENT AND UNDER REFRIGERATORS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL BEHIND COOKING EQUIPMENT WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF) IN THE TWO DOOR REFRIGERATOR AND THE PREP COOLER REFRIGERATOR, HELD FOR OVER 24 HOURS, WITHOUT A LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROPERLY LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN. OBSERVED BINS OF RICE, BEANS AND SUGAR WITHOUT LABELS CONTAINING PRODUCT NAME. INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SCOOPS BEING STORED IN BULK CONTAINERS (SUGAR). INSTRUCTED TO PROPERLY STORE ALL MULTI USE UTENSILS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD ON SHELVING LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO SEAL RAW WOOD. OBSERVED GROCERY BAGS BEING USED FOR FOOD STORAGE IN THE FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS FOR ALL FOODS AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CUTTING BOARDS STAINED WITH DEEP DARK GROOVES THRU OUT THE FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED ALL COOKING EQUIPMENT IS IN NEED OF DETAIL CLEANING TO REMOVE FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THRU OUT FOOD PREP AREA AND UNDER COOKING AND REFRIGERATION EQUIPMENT ARE IN NEED OF DETAIL CLEANING TO REMOVE ACCUMULATED FOOD, DIRT AND GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST ON THE VENT IN THE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A BURNT OUT LIGHTBULB ON THE VENT LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO REPLACE AND MAINTAIN.
  6. Canvass

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED BLOCKED EXPOSED HAND SINK IN THE PREP AREA. BLOCKED BY A PORTABLE COOLER, SOILED DISHES AND SERVING UTENSILS IN THE SINK. INSTRUCTED MANAGER TO REMOVE ALL ITEMS IN AND AROUND HAND SINK. HAND SINK FOR HAND WASHING ONLY. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DEBRIS IN AND AROUND SHELVES IN WALK-IN FREEZER. INSTRUCTED MANAGER TO DEFROST, CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE BUILD -UP ON WALLS BEHIND GRILL IN THE KITCHEN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ONSITE. INSTRUCTED MANAGER ON HOW TO OBTAIN CERTIFICATIONS, AND PROVIDED INFORMATION.
  7. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN MULTI-USE UTENSILS,BOWLS MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE(HANDLES-UP).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASHGUARD IS NEEDED AT THE EXPOSED HANDSINK RIGHT SIDE AND PROVIDE,MAINTAIN MISSING COVER FOR FAN INSIDE THE REAR 2 DOOR COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • KITCHEN SHELVINGS,BEHIND FRONT SERVICE COUNTER,HOOD/FILTERS ABOVE GRILL,DEEP FRYER,SIDES OF HOT COOKING EQUIPMENTS IN NEED FOR A DETAIL CLEANING AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES IN NEED FOR A DETAIL CLEANING AND ELEVATE STORED ARTICLES IN REAR UTILITY CLOSET,DRY STORAGE ROOM FOR EASIER CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE,MAINTAIN ADDITIONAL SINK STOPPER FOR THE 3 COMPARTMENT SINK.
  8. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILING TO THE RIGHT OF THE EXHAUST HOOD IS SEPARATING AT THE SEAMS, REPAIR THE CEILING SO IT IS SMOOTH AND SANITARY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THE LOWBOY COOLER HAS A DAMAGED THERMOMETER, REPLACE WITH A WORKING UNIT.

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