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TIXTECO MEXICAN RESTAURANT

3334 N MILWAUKEE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

TIXTECO MEXICAN RESTAURANT has been inspected 7 times by Chicago Department of Public Health since February 25, 2013. The most recent inspection, on April 15, 2016, found no infractions.

1 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 source, labelling and allergens and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 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 August 5, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 August 5, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 5 separate inspections, most recently on August 5, 2015. 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 5 times across 5 separate inspections, most recently on August 12, 2015. 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 5, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING AND DAMAGED FLOOR TILES IN THE WALK-IN COOLER MUST BE REPLACED.
  3. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 100 MICE DROPPINGS IN THE FOLLOWING AREAS. THROUGHOUT THE FRONT UNDER SHELVING AND BEHIND COOLER. UNDER GREASE TRAP AND THE MOP SINK. UNDER REAR KITCHEN DRY BULK FOOD STORAGE AND ON SHELVING. THROUGHOUT BASEBOARDS IN HALLWAY LEADING TO THE BASEMENT STORAGE. INSTRUCTED TO REMOVE ALL DROPPINGS. SANITIZE ALL AREAS.SEAL ANY HOLES OR OPENINGS ALONG BASEBOARDS DURING CLEANING. REAR KITCHEN METAL EXIT DOOR TO BACK OUTDOOR PATIO WITH OPEN 1/4 INCH GAP ON BOTTOM AND WORE DOOR SWEEP. REAR KITCHEN EXIT WOODEN SCREEN DOOR ALSO WITH 1/2 INCH GAP IN BOTTOM CORNERS AND DOES NOT COMPLETELY SHUT. MUST SEAL BOTH DOORS TO MAKE TIGHT FITTING ON ALL SIDES. RECOMMEND HAVING PEST CONTROL CO. RETURN AND FURTHER SERVICE ESTABLISHMENT. LAST PEST SERVICE DATED 7-27-15 WITH NO ACTIVITY NOTED. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED READY TO EAT FOODS IN THE WALK-IN COOLER MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL SHELVING IN ALL FOOD PREP AREAS DIRTY. MUST CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BASEMENT FREEZER DIRTY WITH FOOD SPILLAGE. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING AND DAMAGED FLOOR TILES IN THE WALK-IN COOLER AND THROUGHOUT THE HALLWAY TO THE BASEMENT FOOD STORAGE MUST BE REPLACED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY ARTICLES SUCH AS EMPTY SODA CANS AND CONSTRUCTION MATERIAL, THROUGHOUT THE REAR PATIO MUST BE REMOVED TO PREVENT RODENT HARBORING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH FOOD HANDLER CERTIFICATES FOR SOME FOOD HANDLERS. MUST PROVIDE CERTIFICATES OR PROOF OF REGISTRATION FOR ALL.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF REFRIGERATOR, PREP COOLER, MICROWAVE OVEN IN FRONT AND IN REAR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB MUST BE SHIELDED OR PROVIDE SHATTER PROOFED LIGHT BULB ABOVE REAR PREP AREA AND IN BASEMENT ABOVE FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ADDITIONAL CLEANING IN BASEMENT STORAGE AREA. MUST REMOVE UNNECESSARY ARTICLES STORED AT SAME AREA TO PREVENT PEST HARBORAGE TO PREVENT PEST HARBORAGE.
  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT AND IN REAR PREP/STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REMOVE PEELING PAINT AROUND VENTILATION PIPE ABOVE WALK-IN COOLER IN REAR AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, MAINTAIN AND REORGANIZE REAR STORAGE AREA AND BASEMENT.USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS/MEATS IN BASEMENT FREEZER AND UPRIGHT FREEZER IN PREP AREA NOT LABELED AND NOT IN FOOD GRADE FREEZER BAGS. MUST LABEL, DATE, AND STORE IN FOOD GRADE FREEZER BAGS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL RAW WOOD IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER AND BOXES ON FLOOR IN DINNER AREA STORAGE. MUST LIFT ALL ITEMS 6 INCHES OFF FLOOR.
  7. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREMISE HAVE RAW WOOD THRU-OUT. MUST PAINT AND SEAL ALL BARE WOOD. PREMISE ALSO HAVE PEELING PAINT ON DUCTS IN REAR PREP AREA. MUST REMOVE PEELING PAINT AND SEAL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGE CEILING PANELS IN FRONT PREP AREA NEAR COOKING HOOD. MUST REPLACE CEILING PANELS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGTH FIXTURES IN REAR PREP AREA HAVE MISSING PROTECTIVE SHIELDS. MUST HAVE PROTECTIVE SHIELDS ON LIGHTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • GYRO SPIT NOT VENTILATED. MUST PLACE GYRO SPIT UNDER VENTILATION HOOD. THREE COMPARTMENT SINK HAS LEAK AT FAUCET AND PIPE UNDER SINK. MUST REPAIR LEAKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PREMISE HAVE THREE UNNECESSARY COOLER IN REAR PREP AREA. MUST REMOVE FROM PREMISE. PREMISE ALSO HAVE ARTICLES SUCH AS POTS AND PANS, OUT SIDE THE BACK DOOR. MUST REMOVE.

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