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TAQUIERIA MARIA'S

2857 S ST LOUIS AVE, CHICAGO, IL 60623 · Restaurant

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD STAINED WITH DEEP, DARK GROOVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELDS THRU-OUT NEED DETAILED CLEANING. CLEAN SAME. CLEAN WALLS IN TOILET ROOM AND REMOVE GRAFFITI.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CRACKED LIGHTSHIELD ON SITE. INSTD TO REPLACE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK FAUCET LEAKING. REPAIR SAME. PROVIDE SPLASHGUARD INBETWEEN EXPOSED HANDSINK AND 3-COMPARTMENT SINK.
  3. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE UTENSIL CONTAINER HAS FOOD PARTICLES AT THE BOTTOM; WASH, RINSE AND SANITIZE THE UTENSILS AND CONTAINER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE 2 DOOR COOLER TOP SHELF IS DIRTY; WASH, RINSE AND SANITIZE THE COOLER INTERIOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS AND CEILINGS ARE GREASY AND DUSTY, CLEAN THE WALLS AND CEILINGS FROM TOP TO BOTTOM. A CEILING TILE ABOVE THE SINK IS SAGGING AND WATER DAMAGED, REPLACE THE TILE.
  4. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO STORE KNIVES IN A KNIFE RACK; NOT BETWEEN WALL AND SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD BETWEEN THREE COMP SINK AND EXPOSED HANDSINK. REPAIR LOOSE RUBBER GASKET AT DEEP FREEZER BY DINING ROOM TABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE STAINED SHEILDS ABOVE COOKING EQUIPMENT. CLEAN INTERIOR OF LIGHT SHIELDS I WHERE NEEDED.
  5. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE COOKED FOODS IN COOLER & FREEZER,BULK FOOD STORAGE CONTAINERS.
    • 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.MUST STORE KNIFES FROM IN BETWEEN WALL & SINK.
    • 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 REPAIR OR REPLACE TORN BAR STOOL SEATS,SINK STOPPERS,WORN DOOR GASKETS ON BOTH CHEST FREEZERS.MUST REMOVE RUST FROM LID OF CHEST FREEZER,PREP TABLES.MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK & 3- COMP SINK.
    • 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.MUST CLEAN GRILL TABLE,PREP TABLE,REACH IN COOLERS,MINI BLINDS,LIGHT SHIELDS,WINDOW SILLS.
    • 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.MUST CLEAN FLOORS ALONG WALL BASES THROUGHOUT.
    • 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.MUST REPAIR OR REPLACE STAINED CEILING TILES IN PREP AREA & TOILET ROOM,LOOSE & MISSING WALL BASES BEHIND EQUIPMENT.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS,HOLES IN WALL IN TOILET ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE END CAPS ON LIGHT SHIELD AT HOOD.
    • 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.MUST REPAIR OR REPLACE MOPSINK HAS HOLE COVERED WITH TAPE.
    • 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.FREEZERS.
  6. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLER.
    • 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZER, MOP SINK, BOTTOM PANELS OF PREP TABLE AND STEAM TABLE, AND STORAGE SHELVES UNDER SERVING COUNTER.
    • 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. MUST CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 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. MUST REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BROKEN LIGHT SHIELDS THRU-OUT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.