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TAQUERIA UPTOWN

7027 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

TAQUERIA UPTOWN has been inspected 6 times by Chicago Department of Public Health since July 26, 2010. The most recent inspection, on August 13, 2013, found no infractions.

2 of 6 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, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 2 times across 2 separate inspections, most recently on July 6, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 June 27, 2012. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 June 27, 2012. 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 9 times across 3 separate inspections, most recently on June 27, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 3 separate inspections, most recently on July 6, 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SWEEP FLOOR IN BASEMENT AREA,ELEVATE ITEMS NEEDED 6" OFF THE FLOOR.HOT WATER TANK IS STORED IN BASEMENT
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE WORKING THERMOMETERS FOR THE COOLERS AND FREEZER ALSO STEM THERMOMETER TO BE ABLE TO CHECK FOOD.
  3. Canvass

    9 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR PAPER TOWELS PROVIDED AT EXPOSED HAND SINK IN REAR PREP AREA.UPON MY REQUEST MANAGER PROVIDED SOAP BY TAKING HALF FROM WOMEN'S WASHROOM, ALSO PAPER TOWELS WAS PROVIDED.INFORMATION GIVEN ON HAND WASHING. CRIITICAL VIOLATION:7-38-030
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM FROM 10-20-11, REPORT #660237 #21-NO CERTIFIED FOOD MANAGER FOUND PRESENT ON PREMISES ,NOR GENUINE CITY OF CHICAGO SANITATION CERTIFICATE AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS RICE,BEANS,BEEF,ETC. WERE BEING PREPARED AND SERVED TO THE PUBLIC,CITATION ISSUED 7-38-012 SERIOUS. INSTRUCTED TO HAVE FOOD SERVICE EMPLOYEES ENROLL IN SANITATION CLASS TO HAVE ONE AVAILABLE ON FACILITY AT ALL TIMES WHEN FOODS ARE PREPARED AND SERVE.ALSO MANAGEMENT HAVE A PHOTO COPY OF CITY CERTIFICATE THAT SAYS VOID ON IT, WITH THE NAME OF JUAN F. PEREZ WHO IS PRESENTLY NOT AVAILABLE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE A GENUINE CITY OF CHICAGO CERTIFICATE ON DISPLAY ON FACILITY, AND BE PRESENT TO OVERSEE OPERATIONS. AGAIN TODAY NO CERTIFIED FOOD HANDLER ON PREMISES, NOR A VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES. WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED, SERVED TO CUSTOMERS AND STORED(REFRIED BEANS.BEEF CHICKEN ETC.) MS.MARIANA E GONZALEZ WAS CALLED BY THE MANAGER,UPON MY REQUEST AND REPORTED ON PREMISES AT 3:35PM. NO PROOF OF ENROLLMENT OF SANITATION CLASS AT PRESENT TIME. VIOLATION CORRECTED AT PRESENT TIME. CRITICAL VIOLATION:7-42-090
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10-20-11, REPORT #660237 #31-REMOVE CLEAN COOKING UTENSILS HANGING ON STORAGE SHELF AT EXPOSE HAND SINK BARELY TOUCHING THE SINK IN REAR PREP KITCHEN,AND STORE PROPERLY. #32- MUST PROVIDE SPLASH GUARD ON EXPOSE HAND SINK IN REAR ON THE SIDE OF CLEAN UTENSILS STORAGE SHELF. #35-REPAIR OPENING WATER DAMAGED ON CEILING TILES IN GIRLS RESTROOM. SERIOUS VIOLATION: 7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATED STORED FOOD INSIDE COOLERS AND FREZEERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE RUSTY SHELVES INSIDE THE TWO DOOR COOLERS,NORTH WALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE MACHINE, MINERAL BUILD-UP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SWEEP FLOOR IN BASEMENT AREA,ELEVATE ITEMS NEEDED 6" OFF THE FLOOR.HOT WATER TANK IS STORED IN BASEMENT
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHT SHIELD IN PREP AREA, ABOVE THE THREE COMPARTMENT SINKS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE WORKING THERMOMETERS FOR THE COOLERS AND FREEZER ALSO STEM THERMOMETER TO BE ABLE TO CHECK FOOD.
  4. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER FOUND PRESENT ON PREMISES ,NOR GENUINE CITY OF CHICAGO SANITATION CERTIFICATE AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS RICE,BEANS,BEEF,ETC. WERE BEING PREPARED AND SERVED TO THE PUBLIC,CITATION ISSUED 7-38-012 SERIOUS. INSTRUCTED TO HAVE FOOD SERVICE EMPLOYEES ENROLL IN SANITATION CLASS TO HAVE ONE AVAILABLE ON FACILIT AT ALL TIMES WHEN FOODS ARE PREPARED AND SERVE.ALSO MANAGEMENT HAVE A PHOTO COPY OF CITY CERTIFICATE THAT SAYS VOID ON IT, WITH THE NAME OF JUAN F. PEREZ WHO IS PRESENTLY NOT AVAILABLE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE A GENUINE CITY OF CHICAGO CERTIFICATE ON DISPLAY ON FACILITY, AND BE PRESENT TO OVERSEE OPERATIONS. HEARING FOR TICKET NUMBER H00074314 - 12 WILL BE ON 12-15-11 AT 400 W SUPERIOR AVE. ROOM 112 AT 10:00am.
    • 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. INVERT ALL CLEAN UTENSILS (POTS, PANS,PLATES,BOWLS,ETC.) AND SINGLE SERVICE ARTICLES ON SHELVES AND ON COUNTERS THROUGHOUT. REMOVE CLEAN COOKING UTENSILS HANGING ON STORAGE SHELF AT EXPOSE HAND SINK BARELY TOUCHING THE SINK IN REAR PREP KITCHEN,AND STORE PROPERLY.
    • 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 PROVIDE SPLASH GUARD ON EXPOSE HAND SINK IN REAR ON THE SIDE OF CLEAN UTENSILS STORAGE SHELF.
    • 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. REPAIR OPENING WATER DAMAGED ON CEILING TILES IN GIRLS RESTROOM.
  5. License Re-Inspection

    0 infractions

  6. License

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. no certified mgr. with city of chicago food sanitation certificate on premises. mgmt. was advised to have a person with the city of chicago food sanitation certificate for license re-inspection.(no citation issued due to license inspection on 7/26/2010).
    • 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. non food contact surfaces of cooler shelving that had rust, peeling paint shall be repair.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, storage shelving, not clean need detailed cleaning.
    • 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. floors under heavy equipment, cooking equipment, storage shelving, storage rooms need detailed cleaning.
    • 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. Use dustless cleaning methods. walls that had peeling paint, shall be repair. damaged, stained ceiling tiles in prep area, dining areas, and storage areas shall be replaced/repair.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep area, exhaust canopy, coolers, and bathrooms need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust canopy had excess grease build up needs detailed cleaning. exhaust vents(ventilation) in coolers, prep area, and bathrooms not clean need cleaning.

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