TAQUERIA SIGLO XX

3626 1/2 W LAWRENCE, CHICAGO, IL 60625 · Restaurant

11 inspections

1. CanvassDec 16, 2019

   0 infractions

2. CanvassOct 1, 2019

   12 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • MUST HAVE SIGNED EMPLOYEE HEALTH POLICIES ON PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN SIGNED EMPLOYEE HEALTH POLICIES ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • MUST PROVIDE A CLEAN-UP VOMIT AND DIARRHEAL PROCEDURE AND KIT ON PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN A CLEAN-UP VOMIT KIT AND DIARRHEAL PROCEDURE ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED (TCS FOODS) IN THE SLIDING COOLER AT IMPROPER TEMPERATURES EGGS 46.3F, CHEESE 47.5F, BEEF STEW 46.4F, AND PORK 48.0F. THE FOOD WAS VOLUNTARILY DISCARDED AT THIS TIME.APPROX.50 POUNDS OF (TCS FOODS),TOTAL DOLLAR VALUE$80.00 AS STATED BY MANAGER. COS PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED TCS FOODS STORED IN THE COLD HOLDING UNITS WITH NO DATE MARKING. INSTRUCTED TO PROVIDE A DISCARD DATE MARK ON ALL TCS FOODS STORED OVER 24HRS IN ALL COLD HOLDING UNITS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED NO CONSUMER ADVISORY IN THE MENUS ON PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN CONSUMER ADVISORY STATEMENT AND ASTRIK NEXT TO ITEMS ON THE MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • OBSERVED NO THERMOMETER IN THE HOT HOLDING UNIT. INSTRUCTED TO PROVIDE A THERMOMETER IN THE HOT HOLDING UNIT.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED CONTAINERS STORED ON PREMISES WITH NO LABEL. INSTRUCTED TO PROVIDE A LABEL IF TAKEN OUT THE ORIGINAL PACKAGING.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CUTTING BOARDS ON THE PREP COOLER AND PREP COUNTER NEEDS REPLACING. INSTRUCTED TO REPLACE THE CUTTING BOARDS ON PREMISES.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST STAIN, SEAL, OR PAINT THE BARE WOOD ABOVE THE DRYING RACK. INSTRUCTED TO STAIN, SEAL, OR PAINT THE BARE WOOD ABOVE THE DRYING RACK.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED THE 3 COMPARTMENT SINK FAUCET SPRAYING TO THE SIDES. INSTRUCTED TO REPAIR PLUMBING FIXTURE SO THAT IT FUNCTION AS DESIGNED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED AN UNUSED FREEZER AND HOT HOLDING UNIT ON PREMISES. INSTRUCTED TO REMOVE ALL UNUSED EQUIPMENT OFF OF PREMISES.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED NO FOOD ALLERGEN CERTIFICATE ON SITE. INSTRUCTED THAT ALL EMPLOYEES THAT CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST OBTAIN A FOOD ALLERGEN CERTIFICATE ON SITE.
3. Canvass Re-InspectionMay 11, 2018

   2 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • FOOD CONTAINERS WITH COOKED READY TO EAT POTENTIALLY HAZARDOUS FOOD MUST HAVE A LABEL (NAME OF THE PRODUCT AND DATE).
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • MUST PROVIDE MISSING THERMOMETER INSIDE THE HOT HOLDING CASE AND MAINTAIN.
4. CanvassMay 4, 2018

   5 infractions

   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 2078228 DATED 8/14/17. #32- OBSERVED TORN GASKET AT THE ONE DOOR FOOD PREP COOLER. INSTRUCTED TO REPLACE AND MAINTAIN. SERIOUS VIOLATION 7-42-090
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • ALL FOOD CONTAINERS WITH COOKED READY TO EAT POTENTIALLY HAZARDOUS FOOD MUST HAVE A LABEL (NAME OF THE PRODUCT AND DATE).
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • WOOD COVING WITH PEELING PAINT THROUGHOUT THE RESTAURANT. MUST SCRAPE PEELING PAINT AND REPAINT.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • CEILING VENT COVER WITH DUST BUILD-UP ABOVE THE HOOD MUST CLEAN,REMOVE DUST AND MAINTAIN.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • MUST PROVIDE MISSING THERMOMETER INSIDE THE HOT HOLDING CASE AND MAINTAIN.
5. CanvassAug 14, 2017

   4 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED ICE BUILD-UP INSIDE THE 1 DOOR FREEZER.INSTRUCTED TO REMOVE ACCUMULATION OF ICE-BUILD UP AND MAINTAIN. OBSERVED A TORN GASKET AT THE 1 DOOR FOOD PREP COOLER.INSTRUCTED TO REPLACE AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN INTERIORS OF COOLERS,SHELVING STORAGE CABINETS BEHIND FRONT COUNTER,CUTTING BOARDS,SIDES OF HOT COOKING EQUIPMENTS AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE GREASE BUILD-UP AND REPLACE WATER STAINED CEILING TILES AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED A SMALL WATER LEAK AT BASE OF FAUCET AT THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
6. CanvassOct 18, 2016

   2 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • MUST ALWAYS USE FOOD GRADE BAGS FOR FOOD STORAGE AT ALL TIMES. DURING INSPECTION FOUND TORTILLAS AND BREAD BEING STORED IN WHITE PLASTIC SHOPPING BAGS INSIDE THE 3DR REACH-IN COOLER. MUST ALWAYS PROPERLY DATE AND LABEL ALL COOKED, PREPARED FOODS ITEMS AS WELL AS FOODS NOT FOUND IN THEIR ORGINAL CONTAINERS. MUST PROVIDE.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST CLEAN AND SANITIZE ALL LIGHT SHIELD COVERS LOCATED AT THE COOKING LINE TO REMOVE DUST AND DEBRI.
7. CanvassMay 18, 2015

   3 infractions

   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • STAINED CEILING TILE IN PREP AREA, INSTRUCTED TO REPLACE,
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • LEAKING FAUCET AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
   • 45. FOOD HANDLER REQUIREMENTS MET
     • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
8. CanvassNov 14, 2014

   6 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • FOODS INSIDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • STORAGE SHELVES UNDER FRONT COUNTER, PREP COUNTER, COOKING EQUIPMENT AND INTERIOR OF COOLER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR ALONG WALLBASE, BEHIND EQUIPMENT AND BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • LIGHT COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • UNNECESSARY EQUIPMENT IN PREP AREA. INSTRUCTED TO REMOVE UNUSED PREP COOLER OR REPAIR UNIT.
9. CanvassFeb 18, 2014

   4 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • Foods stored inside coolers not properly labeled or dated. Instructed to label and date all foods not in original containers. Foods inside freezer not properly stored. Instructed to store foods inside in food grade material storage bags or freezer bags.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • Multi use utensils not properly stored. Intructed to invert utensils to prevent contamination before use.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • Light bulbs under warimg unit not properly shielded or shatter-proof. Instructed to install shatter proof bulbs or shield bulbs.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • Ice scoop stored in ice bucket. Instructed to store in sanitize holder or container.
10. CanvassFeb 13, 2013

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTE TO PROPERLY STORE CLEAN MULTI-USE UTENSILS TO PREVENT CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS ON EQUIPMENT, INSTRUCTED CLEAN/SANITIZE; INTERIOR/EXTERIOR OF COOLERS, FREEZERS, MICROWAVE OVEN AND STORAGE CABINETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND GREASE UNDER COOKING EQUIPMENT, INSTRUCTED TO DETAIL CLEAN FLOORS UNDER, BEHIND COOKING EQUIPMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SANITIZER.
11. CanvassAug 30, 2011

    7 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. NOTED SOURCE OF CROSS CONTAMINATION. OBSERVED FOOD HANDLER CUTTING ONIONS WITH THE SAME KNIFE AND ON THE SAME CUTTING BOARD WHERE HE HAD CUT RAW CHICKEN. CUTTING BOARD HAD PIECES OF CHICKEN ON IT. INSTRUCTED UTENSILS/CUTTING BOARDS MUST BE WASHED, RINSED, AND SANITIZED AFTER ANY CONTAMINATING CONDITION OR USE. CRITICAL CITATION ISSUED, 7-38-005(A), INADEQUATE FOOD PROTECTION.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE, WASHING, RINSING, MULT-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITIZING USING 100PPM OF CHLORINE. CRITICAL CITATION ISSUED, 7-38-30.
    • 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 LABEL PREP FOOD INSIDE STORAGE COOLER.
    • 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
    • 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 REPLACE CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, MICROWAVE OVEN, COOKING EQUIPMENT AND ALL 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. MUST CLEAN FLOORS UNDER COOKING EQUIPMENT AT CORNERS AND ALONG WALLS.