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TAQUERIAS EL PASO #1

2567 N CICERO AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

TAQUERIAS EL PASO #1 has been inspected 8 times by Chicago Department of Public Health since March 22, 2010. The most recent inspection, on April 1, 2015, found no infractions.

2 of 8 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.

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.

  • 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 5 times across 4 separate inspections, most recently on July 11, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 July 18, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 June 13, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on August 23, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 11, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

8 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN WINDOW SILLS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST PROVIDE END CAPS ON LIGHT SHIELDS IN FRONT PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE DIPPING WELL FOR BULK ICE CREAM
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Inspector Comments: MUST WEAR HAIR RESTRAINT WHEN PREPARING FOOD
  3. Complaint

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 43.9F AND ANOTHER PREP COOLER AT 44.9F.WITH READY TO EAT AND POTENTIALY HAZARDOUS FOODS STORED INSIDE FOR SALE.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-8040.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF COOKED,READY TO EAT & RAW FOODS STORED INSIDE OF ABOVE MENTIONED PREP COOLERS SUCH AS COOKED SHRIMP 46.6F,RAW STEAK 45.5-51.0F,RAW SHRIMP 45.3F,COOKED STEAK 46.8F,COOKED PABLANO PEPPERS 46.4F,COOKED CHICKEN 44.7F,COOKED RICE 43.8F-48.0F,COOKED BEANS 45.9F-51.7F-51.4F,COOKED PORK 44.8F.NO TIME AND TEMPEARTURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX. 44LBS. $210.(CRITICAL 7-38-005A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF MORE THAN 50 RODENT DROPPINGS SCATTER ON FLOOR UNDER PREP TABLE IN DISH WASHING AREA,ON FLOOR IN FURNANCE ROOM,ON FLOOR NEXT TO REACH IN COOLER IN REAR AREA,IN LOWER CABINET OF VANITY IN WOMEN'S TOILET ROOM,ALSO MORE THAN 30 LIVE SMALL FLIES IN CONTAINER OF ONIONS AND 3- LARGE FLIES FYING AROUND PREMISES.MUST REMOVE DROPPING,CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/11/14.(SERIOUS 7-38-020)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE READY TO EAT AND POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED HANDLED AND SERVED SUCH AS RICE,SHRIMP,CHICKEN,BEANS ETC.MUST BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED,HANDLED AND SERVED.(SERIOUS 7-38-012)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1336090 6/13/13 NOT CORRECTED #30-ALL FOOD CONTAINERS AND STORAGE AREA,IN REACH IN COOLER AND UPRIGHT CONTAINERS NEED TO BE LABELED AND DATED.#32-MUST RESTRICT FROM USING CARRYOUT BAGS FOR FOOD STORAGE MUST INVEST IN FOOD GRADE BAGS.MUST RESEAL ALL RAW WOOD CHIPPING SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.#34-FLOORS IN MAIN KITCHEN AREA AND PREP REAR AREA FLOORS NEED DETAIL CLEANING,BEHIND COOKING EQUIPMENT UNDER AND AROUND HEAVY EQUIPMENT.THE FLOOR IN REAR PREP AREA NEEDS TO BE SEALED TO BE SMOOTH AND EASILY CLEANABLE.#36-NEEDS MORE LIGHTING IN THE REAR PREP AREA BY 3- COMPARTMENT SINK AREA.#38-CANOPY HOOD MISSING FILTER,ALSO VERY GREASY AND DIRT BUILD UP,NEEDS TO DETAIL CLEAN AND REPLACE MISSING FILTER.WOMEN'S BATH ROOM IN FRONT AREA MISSING KNOB FOR THE COLD WATER,NEEDS TO REPLACE.MUST REPAIR AND MAINTAIN.(SERIOUS 7-42-090)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE FOIL FROM PIPES AND OTHER SURFACES.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER AND DOOR ON SAME.MUST REMOVE RUST FROM PREP TABLES AND AT GRILL TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN PREP TABLES,GRILL TABLES,WINDOW SILLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE HOLES IN WALLS AROUND PIPES IN DISH WASHING AREA,MEN'S TOILET ROOM AND NEAR REAR EXIT DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS ON LIGHT SHIELDS IN FRONT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE DIPPING WELL FOR BULK ICE CREAM.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST WEAR HAIR RESTRAINT WHEN PREPARING FOOD.
  4. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOOD CONTAINERS AND STORAGE AREA,IN REACH IN COOLER AND UPRIGHT CONTAINERS NEED TO BE LABEL AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE MUST INVEST IN FOOD GRADE BAGS, MUST RESEAL ALL RAW WOOD CHIPPING SURFACES, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN MAIN KITCHEN AREA,AND PREP REAR AREA FLOORS NEED DETAIL CLEANING,BEHIND COOKING EQUIPMENT UNDER AND AROUND HEAVY EQUIPMENT.THE FLOORS IN THE REAR PREP AREA NEEDS TO BE SEALED TO BE SMOOTH AND EASY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NEEDS MORE LIGHTING IN THE REAR PREP AREA BY THE 3 COMPARTMENT SINK AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CANOPY HOOD MISSING FILTER, ALSO VERY GREASY AND DIRTY BUILD UP, NEEDS TO DETAIL CLEANING AND REPLACE MISSING FILTER. WOMEN'S BATHROOM IN FRONT AREA MISSING KNOB FOR THE COLD WATER, NEEDS TO REPLACE, AND REPAIR SLOW DRAINING HAND SINK IN REAR KITCHEN AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN AND UPRIGHT REFRIGERATIONS NEED THERMOMETER.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facilities not maintaned or operated. While running and draining water in middle of three compartment sink, water coming up right side. Instructed to detail clean grease trap and drainline to prevent inadequate disposal of waste water. Serious citation issued 7-38-030.
    • 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.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exhaust hood. filters, storage shelves and cooking equipment not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs not shielded in prep area or under exhaust hood. Instructed to sheild bulbs and provide ends caps.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thmermometer not provided inside coolers. Instructed to have thermometer conspicuous inside all coolers.
  7. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TOWEL AND PAPER TOWEL IN BETWEEN FILTERS IN KITCHEN HOOD ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND REMOVE THE SAID TOWELS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS IN BOILER ROOM AND UNDER AND AROUND HOT WATER TANK IN REAR.
    • 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. INSTRUCTED TO COVER/SEAL WALLS UNDER HOOD NEXT TO COOKING EQUIPMENT.
  8. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dish washing 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. FOUND 3 COMPARTMENT SINK IN POOR REPAIR, WATER SEEPING FROM 2ND COMPARTMENT INTO 3RD COMPARTMENT AND PLUMBERS PUTTY APPLIED BETWEEN 1ST COMPARTMENT AND SECOND COMPARTMENT. INSTRUCTED TO FIX OR REPLACE. NO PLUMBERS PUTTY ALLOWED, MUST BE WELDED SMOOTHLY. SERIOUS CITATION ISSUED 7-38-030
    • 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. NOTED TOWEL AND PAPER TOWEL IN BETWEEN FILTERS IN KITCHEN HOOD ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND REMOVE THE SAID TOWELS.
    • 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 IN BOILER ROOM AND UNDER AND AROUND HOT WATER TANK IN REAR.
    • 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.

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