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TAQUERIA Y TAMALERIA ROMANS

5108 W FULLERTON AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

TAQUERIA Y TAMALERIA ROMANS has been inspected 7 times by Chicago Department of Public Health since April 12, 2010. The most recent inspection, on April 30, 2013, found no infractions.

3 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: Food temperature control and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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 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 4 times across 3 separate inspections, most recently on December 22, 2011. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 December 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 13 times across 4 separate inspections, most recently on December 27, 2012. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 6 times across 4 separate inspections, most recently on December 27, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 22, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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 Re-Inspection

    0 infractions

  3. Canvass

    7 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • Previous minor violations not corrected:12-22-2011, report: #34-Noted broken floor tile at rear kitchen between 3 compartment sink and mop sink. Instructed to fix/replace. #38-Instructed to provide backflow preventer device or vacuum breaker at mop sink. #40-Instructed to provide thermometer visible and accurate inside all coolers. #41-Noted unnecessary articles stored on top of reach-in cooler. Must remove. Instructed to clean and reorganize basement storage. Must remove clutter. Serious citation issued 7-42-090.
    • 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
      • Interior ice machine, cooking equipment, coolers, prep tables, sinks, unused coolers for dry storage and utensils not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors not maintained along wallbase and behind equiment. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Light and ventilation covers through-out premises not cleaned. Instructed to detail clean.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Drainline under three compartment sink leaking. Instructed to repair to prevent leak. Sink stoppers not provided at three compartment sink. Instructed to provide stoppers for each compartment. Hot water faucet in women's toilet room broken. Instructed to repair or replace faucet to turn water on at top of faucet and not from waterline.
  4. Canvass

    9 infractions

    • 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 MANUALLY NOT USING THE SANITIZING RINSE COMPARTMENT WITH 100 PPM (CHLORINE) SANITIZER (3RD COMPARTMENT) OF THE 3 COMPARTMENT SINK, PRACTICING ONLY WASHING AND RINSING OF MULTI-USE UTENSIL (PLATES, CUPS, BOWLS ETC.). INSTRUCTED MANAGEMENT, A 3 COMPARTMENT SINK IS USE FOR PROPER WASHING, RINSING AND SANITIZING WITH PROPER EXPOSURE TO THE SANITIZING SOLUTION OF MULTI-USE UTENSIL SURFACES ALSO INSTRUCTED MANAGER TO PROVIDE CHLORINE TEST STRIPS TO PROVIDE PROPER SANITIZING CONCENTRATION (50-100 PPM). (EMPLOYEE INSTRUCTED HOW TO WASH, RINSE, AND SANITIZE MULTI-USE UTENSIL PROPERLY). CRITICAL CITATION ISSUED 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF HAND SINK CABINET WITH BLACK MOLD LIKE BUILD-UP INSIDE LADIES AND MEN'S TOILET ROOM OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED BROKEN FLOOR TILES AT FRONT PREP AREA, FLOORS AT REAR KITCHEN BETWEEN 3 COMPARTMENT SINK AND MOP SINK, AND INSIDE LADIES TOILET ROOM. INSTRUCTED TO FIX/REPLACE.--------MUST CLEAN AND MAINTAIN UNDER AND AROUND OUTSIDE GARBAGE DUMPSTER. (FOUND SOME DEBRIS ON GROUND).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH HEAVY DUST BUILD-UP INSIDE LADIES TOILET ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE DEAD LIGHT BULBS ABOVE REAR KITCHEN TO PROVIDE ADDITIONAL LIGHTING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO REPAIR BROKEN SELF CLOSING DEVICE AT MEN'S TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT MOP SINK FAUCET (KITCHEN AREA) AND FAUCET AT BASEMENT (NOTED HOSE ATTACHED, INSTRUCTED TO REMOVE).-----------MUST FIX SLOW DRAINING 3 COMPARTMENT SINK AT KITCHEN AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED UNNECESSARY ARTICLES STORED ON TOP OF REACH-IN COOLER. MUST REMOVE.--------INSTRUCTED TO CLEAN AND REORGANIZE BASEMENT STORAGE. MUST REMOVE CLUTTER.
  5. Canvass

    6 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 FOODS (REFRIED BEANS AND PORK TAMALES) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE. NOTED REFRIED BEANS AT 68.9F(WHICH WAS PREVIOUSLY MADE LAST NIGHT) AND STORED INSIDE REACH-IN COOLER WITH AN AIR TEMPERATURE OF 40.1F AND PORK TAMALES INTERNAL TEMPERATURE OF 98.9F STORED INSIDE ICE CHEST COOLER (LOCATED IN FRONT DINING AREA FOR SALE). INSTRUCTED PERSON IN CHARGE, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN HOT HOLDING TEMPERATURE OF 140F OR ABOVE AND COLD HOLDING TEMPERATURE OF 40F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $80.00. TOTAL WEIGHT 22 LBS. CRITICAL CITATION 7-38-005 (A)
    • 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. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EX. REFRIED BEANS, TAMALES, PORK, CHICKEN, COOKED RICE ETC) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISE AT THIS TIME. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012
    • 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. INSTRUCTED TO CLEAN AND REPAINT RUSTY GREASE BOX UNDER 3 COMPARTMENT SINK.
    • 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. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR FOOD PREP AREA ESPECIALLY BEHIND COOLERS AND FLOORS THROUGHOUT BASEMENT.
    • 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. INSTRUCTED TO FIX SLOW DRAINING EXPOSED HAND SINK IN REAR KITCHEN.
    • 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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORED IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.
  6. License Re-Inspection

    0 infractions

  7. License

    4 infractions

    • 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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS, IN ALL CORNERS, REAR PREP AREA AND IN BASEMENT.
    • 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.INSTRUCTED TO INSTALL EXPOSED HAND SINK BEHIND FRONT SERVICE AREA (NOTED BEVERAGE DISPENSER, JUICER, COFFEE MACHINE, BLENDER ETC.)----MUST PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR PREP AREA.-----MUST INSTALL BACK FLOW PREVENTER DEVICE AT MOP SINK OR REMOVE FAUCET THREADS.-----MUST REPAIR LEAKY FAUCET NECK AT HAND SINK IN LADIES WASHROOM.
    • 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS AND FREEZERS.
    • 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. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICLES STORED IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE. ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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