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TELOLOAPAN

5637-5639 W GRAND AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

TELOLOAPAN has been inspected 6 times by Chicago Department of Public Health since August 23, 2010. The most recent inspection, on October 3, 2012, found no infractions.

2 of 6 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.

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 August 18, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 14 times across 4 separate inspections, most recently on August 24, 2011. 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 6 times across 4 separate inspections, most recently on August 24, 2011. 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 August 18, 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.

6 inspections

  1. Canvass

    0 infractions

  2. Tag Removal

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAINT RUSTY METAL STORAGE SHELVES IN REAR STORAGE ROOM
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED WATER POOLING ON FLOOR IN BASEMENT REAR AREA. INSTRUCTED TO REMOVE WATER, FLOORS MUST BE KEPT DRY AT ALL TIMES TO PREVENT RODENT AND INSECT HARBORAGE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR STRIPPED (HOT) FAUCET HANDLE AT 3 COMPARTMENT SINK IN REAR PREP AREA AND STRIPPED (HOT) FAUCET HANDLE AT EXPOSED HAND SINK IN BAR AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORED IN A SEPARATE CLEAN CONTAINER.
  3. Complaint

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FACILITIES (REACH-IN COOLER) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE (PREP AREA). NOTED AN AIR TEMPERATURE OF 57.2F. INSTRUCTED MANAGER, ALL COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. INSTRUCTED TO FIX. THE SAID REACH-IN COOLER WAS TAGGED HELD FOR INSPECTION BY THE CHICAGO DEPT. OF PUBLIC HEALTH. INSTRUCTED NOT TO USE BY THE CDPH. WHEN FIXED, MUST FAX A STATEMENT TO 312-746-4240 FOR TAG REMOVAL PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-0005(A)
    • 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. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT. NOTED PORK PASTOR AT 53.1F, REFRIED BEANS AT 53.7F, TACO MEAT AT 55.7, SALSA VERDE AT 52,9F STORED INSIDE REACH-IN COOLER (PREP AREA). INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $200.00, TOTAL WEIGHT 30 LBS. CRITICAL CITATION ISSUED 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 CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISES. ALL FOOD ESTABLISHMENT MUST HAVE CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAINT RUSTY METAL STORAGE SHELVES IN REAR STORAGE ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED WATER POOLING ON FLOOR IN BASEMENT REAR AREA. INSTRUCTED TO REMOVE WATER, FLOORS MUST BE KEPT DRY AT ALL TIMES TO PREVENT RODENT AND INSECT HARBORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR STRIPPED (HOT) FAUCET HANDLE AT 3 COMPARTMENT SINK IN REAR PREP AREA AND STRIPPED (HOT) FAUCET HANDLE AT EXPOSED HAND SINK IN BAR AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORED IN A SEPARATE CLEAN CONTAINER.
  4. Short Form Complaint

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL/PAINT RAW WOOD AROUND WINDOW FRAME BEHIND 3 COMPARTMENT SINK IN THE KITCHEN.------MUST PROVIDE TIGHT FITTING LID/COVER FOR ICE BIN BEHIND BAR
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO RESEAL LOOSE FLOOR BASEBOARD TILES AROUND FOOD PREP AREA AND MUST SEAL GAP/OPENING AT FLOOR BASEBOARD UNDER 3 COMPARTMENT SINK
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR WATER LEAKING FROM CEILING ABOVE WOMEN'S WASHROOM.(SALON AREA).-------MUST CLEAN CEILING VENT COVER WITH HEAVY DUST BUILD-UP AT MEN AND WOMEN'S WASHROOM (SALON SIDE).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE LIGHT BULBS AT FOOD PREP AREA (ADDITIONAL LIGHTING NEEDED).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPLACE MISSING (HOT) HANDLE AT EXPOSED HAND SINK BEHIND BAR.-------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN THE KITCHEN.-----NOTED LOW HOT WATER PRESSURE AT MEN AND WOMEN'S WASHROOM HAND SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORED IN BASEMENT AND IN REAR STORAGE CLOSET TO PREVENT RODENT AND INSECT HARBORAGE.
  5. Canvass

    7 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. INSTRUCTED TO SEAL/PAINT RAW WOOD AROUND WINDOW FRAME BEHIND 3 COMPARTMENT SINK IN THE KITCHEN.------MUST PROVIDE TIGHT FITTING LID/COVER FOR ICE BIN BEHIND BAR.
    • 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 RESEAL LOOSE FLOOR BASEBOARD TILES AROUND FOOD PREP AREA AND MUST SEAL GAP/OPENING AT FLOOR BASEBOARD UNDER 3 COMPARTMENT SINK.
    • 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 REPAIR WATER LEAKING FROM CEILING ABOVE WOMEN'S WASHROOM.(SALON AREA).-------MUST CLEAN CEILING VENT COVER WITH HEAVY DUST BUILD-UP AT MEN AND WOMEN'S WASHROOM (SALON SIDE).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO REPLACE LIGHT BULBS AT FOOD PREP AREA (ADDITIONAL LIGHTING NEEDED).
    • 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 REPLACE MISSING (HOT) HANDLE AT EXPOSED HAND SINK BEHIND BAR.-------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN THE KITCHEN.-----NOTED LOW HOT WATER PRESSURE AT MEN AND WOMEN'S WASHROOM HAND SINK.
    • 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 INSIDE ALL COOLERS AND FREEZER.
    • 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 AND IN REAR STORAGE CLOSET TO PREVENT RODENT AND INSECT HARBORAGE.
  6. Canvass

    0 infractions

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