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TOMATILLO TACO-VILLE LLC

2943 W IRVING PARK RD, CHICAGO, IL 60618 · Restaurant

Inspection summary

TOMATILLO TACO-VILLE LLC has been inspected 4 times by Chicago Department of Public Health since January 25, 2018. The most recent inspection, on October 8, 2019, found no infractions.

1 of 4 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

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.

  • 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 once on April 15, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on April 15, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 once on April 15, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 January 25, 2018. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 once on January 25, 2018. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE HOT HOLDING UNIT- BEEF HELD AT 122.0 F AND TONGUE HELD AT 90.0 F. HOWEVER SAID HOT HOLDING UNIT TEMPERATURE AT OVER 135.0 F. INSTRUCTED MANAGER TCS FOODS HELD HOT MUST BE 135.0 F OR ABOVE. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED. PRIORITY VIOLATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK CONTAINERS NOT LABELED IN STORAGE ROOM (RICE, BEANS). INSTRUCTED MANAGER MUST LABEL BULK CONTAINERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  3. License Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RIPPED GASKETS AROUND THE DOORS OF THE 2-DOOR REACH-IN REFRIGERATOR IN THE PREP AREA. INSTRUCTED TO REPLACE GASKETS TO PROVIDE A TIGHT FITTING SEAL AROUND THE DOORS OF THE REFRIGERATOR AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO UTILITY SINK ON PREMISES: MUST INSTALL A UTILITY SINK WITH HOT AND COLD RUNNING WATER ON PREMISES WITHIN 90 DAYS.
  4. License

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE ONLY EXPOSED HAND WASHING SINK ON PREMISES IS NOT IN A CONVENIENT LOCATION OR ACCESSIBLE AT THIS TIME: HAND SINK IS LOCATED BEHIND THE PREP AREA ON THE OTHER SIDE OF THE WALL OF THE 3-COMPARTMENT SINK IN A CORAL WHERE A UTILITY SINK WOULD BE MORE SUITABLE. INSTRUCTED TO RELOCATE THE EXPOSED HAND SINK TO THE FOOD PREPARATION AREA IN THE KITCHEN TO PROVIDE EASY ACCESS FOR FOOD HANDLERS. CRITICAL VIOLATION
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED: OBSERVED GREASE DROPLETS HANGING FROM THE EXTERIOR AND GREASE POOLING ON THE LID OF THE EXTERIOR GREASE RECEPTACLE. INSTRUCTED TO DETAIL CLEAN THE EXTERIOR SURFACE OF THE GREASE RECEPTACLE AND MAINTAIN. SERIOUS VIOLATION 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND NO CHEMICAL TEST KIT FOR THE 3-COMPARTMENT SINK ON PREMISES: MUST PROVIDE A CHEMICAL TEST KIT TO TEST THE SANITIZING CONCENTRATION ON A DAILY BASIS. MAINTAIN ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RIPPED GASKETS AROUND THE DOORS OF THE 2-DOOR REACH-IN REFRIGERATOR IN THE PREP AREA. INSTRUCTED TO REPLACE GASKETS TO PROVIDE A TIGHT FITTING SEAL AROUND THE DOORS OF THE REFRIGERATOR AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO UTILITY SINK ON PREMISES: MUST INSTALL A UTILITY SINK WITH HOT AND COLD RUNNING WATER ON PREMISES WITHIN 90 DAYS.

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