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TAQUERIA UPTOWN

1708 W LAWRENCE AVE, CHICAGO, IL 60640 · Restaurant

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL THE GAP AROUND THE PIPE INSIDE THE WASHROOM AND MAINTAIN.
  3. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER WHILE PREPARING AND COOKING POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN TOTILLA SOUP, BEEF TACOS, CHICKEN TACOS, CARNE ASADA,ETC. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREPARING AND COOKING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012. TWO CITY OF CHICAGO CERTIFICATE POSTED ON THE WALL ,BUT THE SAID PERSONS ARE NOT ON SITE.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1537249 DATED 4/23/15. #35-OBSERVED WATER DAMAGED CEILING TILES ABOVE THE REAR EXIT DOOR, CUSTOMER/EMPLOYEE WASHROOM CEILING, AND THE HALLWAY CEILING THAT LEADS TO THE REAR. INSTRUCTED TO REPLACE ALL WATER DAMAGED CEILING TILES AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RE CAULK AROUND THE EXPOSED HAND SINK IN THE FRONT AREA. (CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN LIGHT SHIELD ON THE LIGHT BULB ON THE HOOD/CANOPY(WITH GREASE BUILD-UP) AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDER AND BEHIND THE REACH IN COOLER (WITH DEBRIS) IN THE PREP/COOK LINE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER STAINED AND DAMAGED CEILING TILES THRU-OUT THE DINING AREAS. MUST REPLACED AND MAINTAIN. SEAL THE GAP AROUND THE PIPE INSIDE THE WASHROOM AND MAINTAIN.
  4. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND RAW BEEF STORED IN A BOSTON MARKET GROCERY BAG IN THE REFRIGERATOR. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEATS IN COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE FAN VENT COVER AND FOOD STORAGE RACKS INSIDE THE COLD-HOLD UNIT TO REMOVE DUST AND FOOD DEBRIS BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES ABOVE THE REAR EXIT DOOR, CUSTOMER/EMPLOYEE WASHROOM CEILING, AND THE HALLWAY CEILING THAT LEADS TO THE REAR. INSTRUCTED TO REPLACE ALL WATER DAMAGED CEILING TILES AND MAINTAIN.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND PASTOR MEAT SHAVED FROM ROLL AND STORED ON PREP TABLE BY THE SPIT UNIT AT TEMP OF 79F TO 87F.HOT FOOD MUST TEMPERATURE OF 140F AND ABOVE. FOOD DISCARDED AND DENATURED.POUNDS 8,VALUE $30. CRITICAL VIOLATION:7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZER SOLUTION PROVIDED ON PREMISES.OBSERVED EMPLOYEE WASHING AND RINSING PLATES,POTS GLASSES ETC AND NOT SANITIZING. INSTRUCTED TO MANAGER FOR ONE OF THE EMPLOYEE TO PURCHASE A GALLON OF BLEACH FROM LOCAL GROCERY STORE.BLEACH PROVIDED AND THREE COMPARTMENT SINK SET-UP: WASH,RINSE AND SANITIZE 100ppm. CRITICAL VIOLATION:7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OVER 30 MICE DROPPINGS WERE OBSERVED THROUGHOUT THE PREMISES: ALONG BASEBOARD WALLS,ON TOP THE CARDBOARDS ON FLOOR BY THE COOKING EQUIPMENT,UNDER THE SHELVES IN REAR AREA,ON TOP THE SHELVE WERE STAFF PERSONAL ITEMS ARE STORED AND ALONG HALLWAY.OUTER OPENING NOT PROTECTED:FOUND FRONT DOOR WIDE OPENED.INSTRUCTED TO REMOVE MICE DROPPINGS CLEAN AND SANITIZE AREA MENTIONED,REMOVE CARDBOARDS FROM FLOORS AND KEEP FRONT DOOR CLOSED AT ALL TIMES. SERIOUS VIOLATION:7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM4-10-14,REPORT #1107121 #32-DIRTY(FOOD DEBRIS AND OIL) ON CARD BOARDS AND ALUMINUM FOIL USED FOR SHELF LINERS INSTRUCTED TO PROVIDE SURFACE THAT IS SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL #33- ENCRUSTED FOOD DEBRIS UNDER THE BASE OF CHARCOAL GRILL, ON TOP THE PIPE BEHIND COOKING EQUIPMENT.INSTRUCTED TO CLEAN AND MAINTAIN. #34-GREASE ON FLOOR UNDER THE COOKING EQUIPMENT.INSTRUCTED TO CLEAN AND MAINTAIN #38- FOUND BROKEN STOPPERS FOR THE THREE COMPARTMENT SINK, INSTRUCTED TO PROVIDE STILL TODAY OBSERVED THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CLEAN KNIVES STORED ON TOP DIRTY OILED WITH DEBRIS ON CARDBOARDS,INSTRUCTED TO REMOVE CARD BOARDS AND PROVIDE A KNIFE RACK
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FRONT EXPOSED HAND SINK SLOWLY DRAINING,INSTRUCTED TO REPAIR. REAR /DISH ROOM EXPOSED HAND SINK DRAIN WATER PIPE IS LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN.
  7. Canvass

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINKS. OBSERVED EMPLOYEE WASHING AND RINSING PLATE, PLASTIC GLASSES,POTS ETC. MUST PROVIDE AN APPROVED SANITIZER AT THREE COMPARTMENT SINK TO SANITIZE PROPERLY. PERSONALLY SET UP THE THREE COMPARTMENT SINKS: WASH,RINSE,SANITIZE 100PPM. CRITICAL VIOLATION:7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD(ICE) NOT PROPERLY STORED. FOUND ICE STORED INSIDE DIRTY(BLACK SUBSTANCE)CONTAINER FOR HUMAN CONSUMPTION.NO ICE MACHINE ON PREMISES NOR PROOF OF RECIPTS WERE ICE IS BOUGHT.ICE DISCARDED AND INSTRUCTED TO BUY ICE IN BAGS AND KEEP RECEIPTS,ALSO ICE MUST BE STORED INSIDE CLEAN SELF DRAIN CONTAINER. SERIOUS VIOLATION:7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • UPON MY ARRIVAL ONLY ONE EMPLOYEE ON PREMISES WHICH HE CALLED VIA PHONE A MANAGER,HOWEVER NO PERSONAL IDENTIFICATION PROVIDED BY THE MANAGER. UNABLE TO VERIFY CERTIFIED FOOD HANDLER. THE FOOD HANDLER WHO IS CERTIFIED MUST HAVE AN IDENTIFICATION AVAILABLE FOR INSPECTOR VERIFICATION SERIOUS VIOLATION:7-38-012(a)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DIRTY(FOOD DEBRIS AND OIL) ON CARD BOARDS AND ALUMINUM FOIL USED FOR SHELF LINERS INSTRUCTED TO PROVIDE SURFACE THAT IS SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ENCRUSTED FOOD DEBRIS UNDER THE BASE OF CHARCOAL GRILL, ON TOP THE PIPE BEHIND COOKING EQUIPMENT.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE ON FLOOR UNDER THE COOKING EQUIPMENT.INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND BROKEN STOPPERS FOR THE THREE COMPARTMENT SINK, INSTRUCTED TO PROVIDE
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ONE MISSING STOPPER AT 3-COMPARTMENT SINK. MUST PROVIDE STOPPER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP INSIDE KITCHEN REACH IN COOLERS AND ON COOLER SHELVES ALSO OBSERVED FOOD BUILD UP INSIDE HORCHATA/RED DRINK MACHINE NOZZLES. MUST CLEAN EQUIPMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN WALL AND MAINTAIN.
  9. Canvass

    2 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. OBSERVED FOOD BUILD UP INSIDE COOLER DOOR RAILS. MUST CLEAN AND MAINTAIN ALL UNCLEAN RAILS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. METAL STEM THERMOMETERS NOT CALIBRATED. INSTURCTED MANAGER TO CALIBRATE AND MAINTAIN METAL STEM THERMOMETERS FOR FOOD HANDLERS.
  10. Canvass Re-Inspection

    4 infractions

    • 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. PROVIDE SERVING SPOON FOR EACH FOOD CONTAINERS IN COOLERS,TO MINIMIZE HAND CONTACT WITH FOOD.
    • 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.REPLACE OR FIX RUBBER GASKET IN REACH-IN COOLER
    • 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 ENCRUSTED FOOD DEBRIS UNDER THE FLAT GRILL, WERE CLEAN DISHES ARE STORED.
    • 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.MUST RE-INSTALL EXPOSED HAND SINK THAT WAS REMOVE IN REAR PREP AREA.
  11. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.HOME MADE PASTOR MEAT STORED INSIDE BLACK PLASTIC BAG IN REACH-IN COOLER AT TEMP OF 102.9F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 6; VALUE 20.CRITICAL VIOLATION:7-38-005(A) HOOOO63674-10
    • 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. NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS(TONGS,POTS,PLATES ETC).THREE COMPARTMENT SINK WAS PROPERLY SET UP BY THE OWNER(WASH, RINSE AND SANITIZE 100 PPM).MUST USE SANITIZE SOLUTION AT THRIRD COMPARTMENT SINK AT ALL TIMES.CRITICAL VIOLATION:7-38-030 HOOOO63674-10
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED.OBSERVED WATER BACKING UP FROM FLOOR DRAIN WHEN WATER IS RELEASED FROM 3 COMPARTMENT SINK. INSTRUCTED TO CONTACT A PLUMBER.SERIOUS VIOLATION:7-38-030 HOOOO63675-11
    • 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. PROVIDE SERVING SPOON FOR EACH FOOD CONTAINERS IN COOLERS,TO MINIMIZE HAND CONTACT WITH FOOD.
    • 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. REPLACE OR FIX RUBBER GASKET IN REACH-IN COOLER.
    • 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. PROVIDE SPLASH GUARD BETWEEN DISPLAY PREP SINK AND EXPOSED HAND SINK,FRONT AREA.
    • 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 ENCRUSTED FOOD DEBRIS UNDER THE FLAT GRILL, WERE CLEAN DISHES ARE STORED.
    • 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. MUST RE-INSTALL EXPOSED HAND SINK THAT WAS REMOVE IN REAR PREP AREA.