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TIANGUIS FRESH FOODS

3552 W ARMITAGE AVE, CHICAGO, IL 60647 · Grocery Store

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    11 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABELS ON BULK STORAGE CONTAINERS IN KITCHEN/BAKERY AREA, AND PROVIDE A COMPLETE LABEL OF SOURCE WHERE PRODUCT IS MADE, SUCH AS ADDRESS OF WHERE PRODUCT COMES FROM
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED, MUST BE STORED WITH HANDLES FACING UP
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE ALL STAINED AND PITTED CUTTING BOARDS IN RESTAURANT AND GROCERY AREAS, MUST REMOVE ICE BUILT-UP IN BASEMENT WALK-IN FREEZER, REPAIR HAND DRYER IN CUSTOMERS BATHROOM, PAPER TOWELS BEING USE AT THIS TIME AND REPLACE CRACKED SLIDING DOOR AT HOT BOX AREA IN RESTAURANT
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE FROM HOODED AREA IN RESTAURANT AND IN BAKERY/KITCHEN AREAS, MUST CLEAN SHELVES DOWN GROCERY AISLES AND BASEMENT STORAGE SHELVES, MUST CLEAN FAN GUARDS IN BASEMENT WALK-IN COOLER AND JUICE UNIT NEEDS CLEANING IN RESTAURANT AREA,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS THROUGHOUT PREMISES RESTAURANT AND GROCERY AREAS, FIRST FLOOR AND BASEMENT AREAS, REPAIR BROKEN FLOOR TILE VARIOUS AREA, THROUGHOUT PREMISES, ELEVATE STOCK 6 INCHES FROM FLOOR, AND PROVIDE A 6 INCH WHITE LINE ALONG WALL AREA IN FIRST FLOOR STORAGE AND BASEMENT AREAS WHERE STOCK IS STORED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR CORNERS OF WALL TILE THATS CHIPPED AND BROKEN IN RESTAURANT STATION, MUST CLEAN ALL CEILING VENTS THROUGHOUT PREMISES, MUST STORE FOODS 6 INCHES AWAY FROM WALL AREA, AND PROVIDE A 6 INCH WHITE LINE ALONG WALL AREA IN FIRST FLOOR STORAGE AND BASEMENT AREAS WHERE STOCK IS STORED, AND REPAIR SOME AREAS OF WALL IN REAR STORAGE AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD COVER ON LIGHT ABOVE PREP AREA IN BASEMENT WHERE PRODUCE IS PACKAGED, AND REPLACE BURNED OUT LIGHT BULBS ABOVE MEAT CASE BEHIND COUNTER AREA
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST STORE EMPLOYEES PERSONAL ITEMS IN ONE DESIGNATED AREA NICE AND NEATLY
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK BEHIND MEAT COUNTER AREA, AND PROVIDE 3 SINK STOPPERS FOR THE SAME SINK
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS CONSPICUOUSLY
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNUSED EQUIPMENT FROM PREMISES, AND CLUTTER FROM BASEMENT STORAGE AREAS, CLEAN AND BETTER MAINTAIN ALL AREAS IN A NEATER FASHION, AND CLEAN CUSTOMERS BATHROOM REMOVE ALL SMELLY URINE ODORS
  3. Complaint Re-Inspection

    0 infractions

  4. Complaint

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED LIVE ANTS ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. APPROXIMATELY 7 LIVE ANTS WERE OBSERVED ON THE CRACKED FLOOR OF THE REAR BAKERY/FOOD PREP AREA AND BEHIND BREAD PROOFER. ALSO OBSERVED A FLY STRIP STORED ABOVE THE TAQUERIA SERVICE COUNTER. MANAGEMENT WAS INSTRUCTED TO REMOVE THE FLY STRIPS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 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.All clean single service utensils must be stored with handles up at taqueria.
    • 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 MANAGER TO PROVIDE MISSING SINK STOPPERS AT TAQUERIA 3 COMP SINK,REMOVE ALUMINUM FOILS FROM SHELVINGS SAME AREA,SEAL TOP SURFACE OF THE 3 COMP SINK USING A LIGHT WELD TO SMOOTH,EASILY CLEANABLE SURFACE (TAQUERIA).
    • 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.DETAIL CLEAN FLOORS IN BOTH BASEMENTS INCLUDING FLOOR DRAINS,ELEVATE ARTICLES STORED 6" OFF FLOOR/WALL FOR EASIER CLEANING.
    • 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 WATER STAINED CEILING TILES IN VARIOUS AREAS OF GROCERY ISLES,DETAIL CLEAN WALLS ALL ALONG MEAT DEPT,TAQUERIA,REAR BAKERY/FOOD PREP MAINTAIN AT ALL TIMES.
    • 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.SOME LIGHT BULBS INSIDE THE MEAT WALK IN COOLER NOT SHIELDED,REPLACE BURNOUT LIGHT BULBS AT TAQUERIA,REAR BAKERY/ FOOD PREP.
    • 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 WATER LEAKING AT BASE OF FAUCET AT 3 COMP SINK IN MEAT DEPT,DETAIL CLEAN DUSTS ACCUMULATIONS ON VENTILATION COVERS THROUGHOUT THE PREMISES.
    • 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.MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS,FREEZERS.
  5. Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.FOUND ROLLING HOT HOLDING UNIT BY MEAT DEPT USED FOR HOLDING HOT COOKED INDIVIDUAL ROTISSERIE CHICKENS OFFERED FOR SALE NOT MAINTAINING PROPER TEMPERATURE.AMBIENT AIR MEASURED 120.1F DURING THIS INSPECTION.INSTRUCTED MANAGER THAT HOT HOLDING UNIT MUST BE MONITORED,MUST MAINTAIN 140F OR ABOVE.TAGGED HELD FOR INSPECTION-MUST NOTIFY THE CDPH 312-746-4240 VIA FAX FOR TAG REMOVAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher.FOUND HOT COOKED ROTISSERIE CHICKENS IN SAID HOT HOLDING UNIT -NOT MEETING TEMPERATURE REQUIREMENT DURING DISPLAY,INTERNAL TEMPERATURES RANGING 116.8F-119.8F.MANAGER VOLUNTARILY DISCARDED,DENATURED CHICKENS.TOTAL COUNT:14,TOTAL DOLLAR VALUE$70.00.
    • 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.ALL BULK FOOD CONTAINERS IN FOOD PREP AREAS MUST BE LABELED TO IDENTIFY PRODUCTS STORED.
    • 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 MANAGER TO REPLACE WORNED-OUT CUTTING BOARDS AT MEAT DEPT,SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK SAME AREA ALSO ALL RAW WOODEN SHELVING IN DRY STORAGE ROOMS MUST BE SEALED USING A NON-TOXIC FINISH.
    • 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.THE FOLLOWING REQUIRES A DETAIL CLEANING COOKING EQUIPMENTS,STOVES,COOLERS,SHELVINGS,TOPS/BOTTOMS OF FOOD PREP TABLES LEGS ATTACHED,FAN COVERS INSIDE WALK-IN-COOLERS ETC.
    • 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.FOUND LIGHT BULB NOT SHIELDED IN WALK-IN-FREEZER IN BASEMENT,MUST PROVIDE.
  6. Canvass

    7 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CROSS CONTAMINATION NOT COTROLLED.OBSERVED FOODSERVICE EMPLOYEE WASHING THE EXTRA JUMBO CARNITAS COOKING POT IN MOP SINK AT CARNITAS/BAKERY PREP KITCHEN AT THE TIME OF INSPECTION,UNSANITARY CONDITION.CITATION ISSUED 7-38-005(A)INSTRUCTED MANAGER TO HAVE EMPLOYEES WASH ALL FOOD UTENSILS AT 3COMP.SINKS AT ALL TIMES.
    • 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. INSTRUCTED TO CLEAN HOOD WALLS AND FILTERS ON HOODS IN MAIN DINING AND AT CARNITAS PREP KITCHENS WITH DEBRIS BUILD UP,CLEAN PLASTIC PANEL INSIDE ICE MACHINE AT FRONT MEAT SERVING AREA,AND 3COMP. SINKS IN BASEMENT PREP AREA.
    • 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 THE FOLLOWING AREAS WITH DEBRIS AND STANDING WATER:FLOORS AT GROCERY STORE BETWEEN TWO(2)FREEZERS,FLOORS IN BASEMENT BETWEEN TWO(2)WALK IN FREEZERS,FLOORS IN N.E DELI CORNER BY DELI COOLERS,FLOORS UNDER EXPOSE HAND WASH SINK AT MAIN DINING,AND FLOORS AT MEAT PREP ROOM BY GREASE TRAP.
    • 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 MISSING CEILING TILES IN DEFFERENT AREAS OF FACILITY ON FIRST FLOORS.
    • 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 REPAIR LEAKING FAUCETS ON 3COMP. SINKS AT MEAT CUTTING ROOM. ALSO 3COMP.SINK AT CARNITAS PREP KITCHEN TOO SMALL FOR PROPER WASHING AND SANITIZING THE EXTRA JUMBO COOKING POTS,WHICH IS WHY EMPLOYEES ARE WASHING THEM AT THE LARGE FLOOR UTILITY(MOP)SINK. INSTRUCTED MANAGER TO PROVIDE LARGE SINKS THE SIZE OF THOSE EXTRA JUMBO CARNITA COOKING POTS,OR REMOVE THEM FROM PREMISES.
    • 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 METAL STEM THERMOMETERS INSIDE ALL COOLERS.
    • 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 OR ORGANIZE CLUTTERS IN STORAGE ROOM AT MAIN DINING KITCHEN.
  7. Consultation

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAL RAW WOOD STORAGE SHELF
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE ALL CUTTING BOARDS ALSO INTERIOR OF ICE MACHINE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN MEAT STORAGE COOLER WALKIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES IN REAR PREP/STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHT SHIELDS THRUOUT MEAT AREA TRPLACE BULB IN BASEMENT WALK IN FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER FROM CONSTRUCTION.