Skip to content
Loading map…

TAQUERIA Y TAMALERIA GUERRERENCE

6706 W BELMONT AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

TAQUERIA Y TAMALERIA GUERRERENCE has been inspected 9 times by Chicago Department of Public Health since June 14, 2010. The most recent inspection, on May 10, 2016, found no infractions.

1 of 9 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, Food temperature control and Cleaning and sanitizing.

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 April 21, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 October 23, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 October 16, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 32 times across 8 separate inspections, most recently on May 22, 2015. 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 10 times across 7 separate inspections, most recently on May 22, 2015. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE TIGHT FITTING LID/COVER FOR ICE BIN BEHIND BAR.----------MUST TRANSFER FOOD PRODUCT FROM AN OPEN ORIGINAL CONTAINER INTO FOOD GRADE CONTAINERS INSIDE REACH-IN COOLER.---------MUST DEFROST AND MAINTAIN REACH-IN FREEZER WITH EXCESSIVE ICE BUILD-UP IN REAR PREP/COOKING AREA.--------NO GROCERY BAGS ALLOWED FOR FOOD STORAGE INSIDE FREEZER. MUST USE FOOD GRADE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF REACH-IN COOLER AND FREEZER WITH FOOD DEBRIS IN REAR PREP/COOKING AREA, PREP AND STORAGE COUNTER WITH DUST AND FOOD DEBRIS AT SAME AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH FOOD DEBRIS AND LITTER ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP AND STORAGE ARE INCLUDING BASEMENT STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH DRIED FOOD SPILLAGE AROUND REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE REAR PREP, BEHIND FRONT BAR AND STORAGE AREA. MUST REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND NO FOOD HANDLER TRAINING CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach in cooler shelving had rust/peeling paint, shall be repaired/replaced.
    • 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 cooler shelving not clean, need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in rear storage areas not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had exposed plaster, peeling paint in kitchen prep area, shall be repaired/sealed.
  4. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Any open cans of food must be transferred into regular containers. All food stored in coolers must be dated & labeled.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Rusty shelvings inside the walk-in-cooler.Instructed to replace or repair using a non-toxic finish.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Excess grease build-up on exterior of grease trap beneath the kitchen 3 compartment sink,sides of kitchen cooking equipments,hood above stove also manual can opener attached to prep table. Instructed to detail clean and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors are dirty beneath the front bar 3 compartment sink and seal opening on floor same area.Clean floors in detail.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls/ceiling inside the walk-in-cooler not clean. Instructed to detail clean and maintain. Seal noticeable openings on kitchen ceiling above the 2 door cooler must be smooth,easily cleanable surfaces.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • No mechanical ventilation inside the mens toilet room. Instructed to provide and maintain.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in the rear storage room near the walk-in-cooler.Instructed to clean and organize and remove clutter due to potential pest harborage.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found food items not properly dated/labeled in walk in cooler, reach in coolers, and reach in freezer, must date and label food items in walk in cooler, reach in coolers, and reach in freezer.
    • 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 cooler shelving, prep table lower shelving not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under cooking equipment, heavy equipment in kitchen prep area not clean, need detailed cleaning(corners), floors in bsmt storage areas not clean, need detailed cleaning(corners). floors in bar area need cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged/stained ceiling tiles in kitchen area, dining area, and bathroom, shall be repaired/replaced.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep area not clean, need cleaning.
  6. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAINT RUSTY METAL RACKS INSIDE WALK-IN COOLER OR REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER INSIDE WALK-IN COOLER AND VENT COVER WITH HEAVY DUST BUILD-UP ABOVE DINING AREA.-------NOTED CEILING TILE IN REAR AREA BY WALK-IN COOLER LOOSE AND IN POOR REPAIR. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR PREP AREA.----------MUST FIX LEAKY FAUCET NECK AT 3 COMPARTMENT SINK IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ADDITIONAL CLEANING OF BASEMENT. MUST REMOVE UNUSED EQUIPMENT, TABLES AND SEATS/BENCHES, PLASTIC BAGS, PAPERS ETC. STORED IN BASEMENT TO PREVENT PEST HARBORAGE.
  7. Canvass

    9 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND 3 COMPARTMENT SINK IN REAR PREP AREA NOT PROPERLY MAINTAINED. NOTED WASTEWATER BACKING UP FROM MIDDLE TO 1ST THEN TO 2ND COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO FIX. SERIOUS CITATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 557562 DATE: 09-23-11 SERIOUS CITATION ISSUED 7-42-090 #30 - Foods in cooler not labeled or dated. Instructed to label and date all foods not in original containers. #31 - Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use. #32 - Storage shelves in coolers rusted. Instructed to remove rust and apply non-toxic sealant to surface. #33 - Cooking equipment, coolers, sinks, utensils, storage shelves and can opener not cleaned. Instructed to detail clean and sanitize. #34 - Floor along wall base, behind equipment and basement not cleaned. Instructed to detail clean daily. #36 - Light bulbs in prep area not provided with end caps. Instructed to install end caps on all bulbs. #41 - Unnecessary articles stored in rear and basement. Instructed to remove all unused articles and organize all supplies.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND MAINTAIN METAL STORAGE RACKS WITH MOLD LIKE BUILD-UP AND RUST OR REPLACE INSIDE WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT (STOVE, DEEP FRYER,DOUGH MIXER, PIZZA/PASTA MAKER, PREP SHELVES AND TABLE, METAL STORAGE RACKS INSIDE WALK-IN COOLER, INSIDE REACH-IN COOLER, AND FREEZER MUST BE DEFROSTED DUE TO HEAVY ICE BUILD-UP, EXTERIOR AND INTERIOR SURFACES OF GARBAGE CONTAINER).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT BASEMENT IN NEED OF DETAIL CLEANING. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER INSIDE WALK-IN COOLER AND VENT COVER WITH HEAVY DUST BUILD-UP ABOVE DINING AREA.-------NOTED CEILING TILE IN REAR AREA BY WALK-IN COOLER LOOSE AND IN POOR REPAIR. MUST REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS ABOVE REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR PREP AREA.----------MUST FIX LEAKY FAUCET NECK AT 3 COMPARTMENT SINK IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD.
  8. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods in cooler 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Storage shelves in coolers rusted. Instructed to remove rust and apply non-toxic sealant to surface.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooking equipment, coolers, sinks, utensils, storage shelves and can opener not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase, behind equipment and basement not cleaned. Instructed to detail clean daily.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs in prep area not provided with end caps. Instructed to install end caps on all bulbs.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Drainline under three compartment sink leaking. Instructed to repair to prevent leak.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in rear and basement. Instructed to remove all unused articles and organize all supplies.
  9. Canvass

    5 infractions

    • 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. HANDSINK NEEDS RECAULKING
    • 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. GUN HOLDER IN BAR AREA UNCLEAN,MUST CLEAN AND MAINTAIN;CAN OPENER MUST BE CLEAN;SHELVES INSIDE REFRIGERATOR BECOMING RUSTY ,UNCLEAN,MUST BE REPLACED
    • 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. POTS IN WALKIN COOLER MUST BE ELEVATED 6 INCHES FROM THE FLOOR
    • 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. CRACKED AND 2 INCH HOLE IN CEILING TILES IN BAR AREA, DINING AREA ,AND MEN'S WASHROOM MUST BE SEALED OR REPLACED;ACCUMULATED DUST IN CEILING TILES IN DINING AREA MUST BE REMOVED,MUST CLEAN AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REAR AREA MUST BE ORGANIZED AND REMOVE MATERIALS NOT NEEDED IN THE RESTAURANT

Nearby inspected facilities

Own this business? Add a badge to your website