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TUXPAN MEXICAN GRILL

5540 N MILWAUKEE AVE, CHICAGO, IL 60630 · Restaurant

Inspection summary

TUXPAN MEXICAN GRILL has been inspected 10 times by Chicago Department of Public Health since March 10, 2011. The most recent inspection, on April 24, 2015, recorded 1 infraction.

2 of 10 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: Pests, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 April 17, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 16, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 16, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 August 23, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 17 times across 7 separate inspections, most recently on April 24, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

10 inspections

  1. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACK FLOW PREVENTER DEVICE PROVIDED AT WATER LINE OF THE ICE MACHINE,INSTRUCTED TO PROVIDE. NO VENTILATION PROVIDED IN THE WASHROOM.INSTRUCTED TO PROVIDE
  2. Canvass

    6 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED.GROUND WITH DEBRIS FROM FOOD TO HOSES,BOXES,PAPER AND WEEDS,ALSO WASTE OIL BOX WITH ENCRUSTED OIL ON TOP,INSTRUCTED TO CLEAN AND MAINTAIN BOX AND GROUND,TO MINIMIZE INSECT/RODENT ACTIVITIES. SERIOUS VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN / HOLES ON SCREEN MASH AT REAR SCREEN DOOR,INSTRUCTED TO REPLACE. REMOVE DIRTY LINERS ON TOP THE SHELVES WERE CLEAN DISHES AREA STORED.ALSO POROUS SHELVES ARE USED ON PREMISES IN DIFFERENT SHELVES INSTRUCTED TO PROVIDE SHELVES WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE IN ALL SHELVES ON PREMISES. FOOD STORED INSIDE PLASTIC GROCERY BAGS MUST BE REMOVED AND PROVIDED A FOOD GRADE BAGS OR FOOD PLASTIC CONTAINER WITH LIDS. ONE STOPPER PROVIDED AT THREE COMPARTMENT SINK,ADDITIONAL STOPPER IS NEEDED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN AND REMOVE ICE BUILD-UP INSIDE THE REACH-IN WHITE FREEZER BY THE COOKING EQUIPMENT. DIRTY KNIFE STORED INSIDE THE KNIVES RACK,INSTRUCTED TO CLEAN AND SANITIZE KNIVES AND KNIFE RACK,TO MINIMIZE SOURCE OF CONTAMINATION DUST BUILD-UP ON VENT COVER ON CEILING IN DINING ROOM MINIMUM MINERAL BUILD-UP INSIDE THE ICE MACHINE INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND ENCRUSTED FOOD UNDER SHELVES AND EQUIPMENTS,SPECIALLY CORNERS AND ALONG BASEBOARD WALLS,INCLUDED UNDER THREE COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LARGE OPENING ON CEILING BEHIND PIPE ABOVE THE COOLER UNIT IN DISH ROOM,SOUTH -EAST CORNER ,INSTRUCTED TO SEAL,SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.FOOD STAINS AND BLACK SLIME SUBSTANCE UNDER THE THREE COMPARTMENT SINK.INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACK FLOW PREVENTER DEVICE PROVIDED AT WATER LINE OF THE ICE MACHINE,INSTRUCTED TO PROVIDE. NO VENTILATION PROVIDED IN THE WASHROOM.INSTRUCTED TO PROVIDE.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1424225 DATED ON 04/16/14 NOT CORRECTED-#34 OBSERVED FOOD DEBRIS/DIRT BUILD UP INSIDE PREP AREA FLOOR DRAIN. INSTRUCTED MANAGER TO CLEAN INTERIOR OF FLOOR DRAIN AND MAINTAIN, #40 NO THERMOMETER INSIDE SAUCE REACH IN COOOLER ALSO METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER TO PROVIDE THERMOMETER FOR COOLER AND CALIBRATE THERMOMETER FOR FOOD HANDLERS. SERIOUS VIOLATION 7-42-090. THE ABOVE VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED GREASE BUILD UP INSIDE FRYER. INSTRUCTED MANAGER TO CLEAN INTERIOR OF FRYER.
  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS/DIRT BUILD UP INSIDE PREP AREA FLOOR DRAIN. INSTRUCTED MANAGER TO CLEAN INTERIOR OF FLOOR DRAIN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THEROMETER INSIDE SAUCE REACH IN COOLER ALSO METAL STEM THERMOMETERS NOT CALIBRATED. INSTRUCTED MANAGER TO PROVIDE THEROMETER FOR COOLER AND CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN RUBBER GASKET AROUND REACH-IN COOLER DOOR IN REAR (DISH WASHING AREA).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL REACH IN COOLER AND FREEZER WITH DRIED FOOD DEBRIS ACCUMULATION AND ALSO EXTERIOR SURFACES OF COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTION TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING EQUIPMENT/FRYER WITH EXCESSIVE GREASE BUILD-UP.
  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated/labeled in reach in freezer, must date and label food items in reach in freezer.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of reach in cooler shelving, microwave need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under cooking equipment by grill need cleaning(detailed).
  8. Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Rear storage shelving that had peeling paint/raw wood, shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving/racks not clean need detailed cleaning(crevices), rear storage shelving not clean needs cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, and rear storage shelving not clean need cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in rear kitchen areas, need cleaning(detailed).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen areas, and bathroom not clean need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy needs cleaning, exhaust vents(ventilation)in coolers, bathroom not clean needs cleaning.
  9. License Re-Inspection

    0 infractions

  10. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Storage shelving that had exposed raw wood shall be repair/sealed, conter shelving, and front counter shelving that had peeling paint, exposed raw wood shall be repair/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving, storage racks/shelving need cleaning. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damage, stained ceiling tiles in kitche prep area shall br replaced/repair. The walls and ceilings shall be in good repair and easily cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in prep area, rear kitchen areas not clean need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Above had no mop sink in premises, must provide mop sink to premises in order to pass license inspection per city code. 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.

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