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TAQUERIA VARGAS

7152 N CALIFORNIA AVE, CHICAGO, IL 60645 · Restaurant

Inspection summary

TAQUERIA VARGAS has been inspected 7 times by Chicago Department of Public Health since May 12, 2015. The most recent inspection, on January 3, 2020, found no infractions.

1 of 7 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 source, labelling and allergens and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on May 22, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on September 28, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 January 25, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 September 28, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 12 times across 5 separate inspections, most recently on May 22, 2019. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO SUPPLIES/VOMIT SPILLKIT KIT. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • FOUND POTS NOT STORED PROPERLY.MUST STORE INVERTED ON SHELVING UNITS.
  3. Canvass

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 ALL PREPARED TCS FOODS MUST BE PROPERLY DATE MARKED WITH EXPIRATION DATE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 MUST DISCLOSE ITEMS ON MENU THAT PERTAIN TO THE CONSUMER ADVISORY POSTED, SUCH AS SUNNY SIDE UP EGG NOTED ON MENU ITEM. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12(E) BULK FOOD SCOOPS IMPROPERLY STORED INSIDE FOODS. MUST PROPERLY STORE BULK FOOD SCOOPS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12 (C) TONGS IMPROPERLY STORED WHILE IN USE ON THE HAND SINK SPLASH GUARD. MUST STORE IN USE UTENSILS PROPERLY.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11(B) ALL POTS/PANS MUST BE STORED INVERTED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION OR SHELVING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.11- MUST NOT USE GROCERY BAGS AS FOOD CONTAINERS---MUST NOT USE CARDBOARD AS LINER FOR FOOD CONTAINERS OR RAW WOOD AS FOOD CONTAINERS. FOOD CONTAINERS MUST BE WASHABLE OR FOOD GRADE DISPOSABLE PLASTIC BAGS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 BACK FLOW PREVENTER NOT LOCATED TO BE SERVICED AND MAINTAINED. MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON THE UTILITY MOP SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 ALL UNNECESSARY STORED ARTICLES THROUGHOUT THE REAR STORAGE AREA AND AT MOP ROOM MUST BE REMOVED AND ALL OTHER ITEMS STORED ELEVATED AND ORGANIZED FROM THE FLOORS 6" OR ABOVE INCLUDING ALL STORED ITEMS THROUGHOUT REAR PREP.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17- EXCESSIVE DUST ON THE CEILING VENTILATION IN THE WASHROOM. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 ALL FLOORS THROUGHOUT BOTH PREP AREAS AND DISH AREA WITH EXCESSIVE FOOD DEBRIS, DIRT AND GREASE ALONG BASEBOARDS, UNDER COOKS LINE EQUIPMENT, UNDER ALL REAR PREP SHELVING, DISH THREE COMPARTMENT SINK AND SHELVING. MUST CLEAN AND MAINTAIN ALL----. ALL WALLS AT THE DISH AND COOKS LINE PREP AREA WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.----PEELING PAINT ON THE WALL AT THE REAR PREP HAND AND ONE COMPARTMENT PREP SINKS. MUST REMOVE. WALL CAULKING AT THE ONE COMPARTMENT PREP SINK FOUND UNEVEN AND PEELING. MUST REPLACE TO BE SMOOTH AND CLEANABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  4. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEBRIS ON SHELVES BY THE PREP AREA AT REAR PREP AREA.NEED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOOR AT REAR PREP AREA ALONG BASEBOARD WALL.
  5. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 5 POUNDS OF COOKED BEANS IN PLASTIC CLEAR CONTAINER STORED INSIDE THE WALK-IN COOLER AT TEMP OF 68.7F. UNIT MAINTAIN AIR TEMP OF 40.2F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED BY THE MANAGER. POUNDS 5,VALUE 10 CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED KNIVES STORED BETWEEN THE WALL AND PREP TABLE.INSTRUCTED TO PROVIDE A KNIVES RACKS
  6. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANDGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARRED COOKED AND SERVED INCLUDING CHICKEN AND BEEF. MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE ANY TIME POTENTIALLY HAZARDOUS FOOD IS BEING PREPARRED COOKED AND SERVED. SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED DESSERTS IN COOLER NEED TO BE LABELED WITH INGREDIENTS, NAME OF PRODUCT, NAME AND ADDRESS OF RESTAURNAT WHERE IT HAS BEEN PREPARRED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BROKEN FLOOR TILES IN KITCHEN AT GRILL AREA. REPLACE ANY BROKEN FLOOR TILES AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED THERMOMETER NEEDED IN SMALL REFRIGERATOR/COLD HOLD UNIT IN KITHCEN. INSTALL AND MAINTAIN WORKING THERMOMETER
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO IDPH FOOD HADNLER CERTIFICATES IN PLACE. ADDITIONAL IDPH FOOD HADNLER INFORMATION PROVIDED.
  7. License

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Non food contact surfaces of ice machine not clean, needs cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in prep area under 3 compartment sink not clean, needs detailed cleaning(corners), floors in rear prep area storage area not clean, need detailed cleaning(corners). Floors in furnace rooms not clean, need detailed cleaning(crevices).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had peeling paint, exposed raw wood in rear storage areas, shall be repaired/sealed. Walls that had peeling paint, peeling plaster in rear furnace room areas, shall be repaired/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in rear prep area, and rear storage area, shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Must provide back flow preventer to mop sink.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Excess debris and clutter in 2nd furnace room shall be removed, also stock items must be stored six inches off of floor to prevent pest harborage.

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