Barrio Urban Taqueria

July 3, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings4

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO SOAP OR PAPER TOWELS WERE PROVIDED AT THE BAR HANDSINK. NO SOAP WAS PROVIDED AT THE REAR PREP AREA HANDSINK. NO PAPER TOWELS WERE PROVIDED AT THE EMPLOYEE WASHROOM HANDSINK. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS AT MY REQUEST TO ALL AREAS. MANAGEMENT INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL HANDSINKS. CRITICAL VIOLATION 7-38-030.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE OF A PREP LINE COOLER AT 46F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS FISH AND CEVICHE. UNIT TAGGED HELD FOR INSPECTION. DO NOT USE UNTIL HELD FOR INSPECTION TAG HAS BEEN REMOVED FROM THE UNIT. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SHREDDED CHEESE AT 48.0F, PICO DE GALLO AT 47.6F, COOKED CORN AT 47.4F, SALSA AT 57.7F, GOAT CHEESE AT 54.1F, FISH AT 46.0F, CEVICHE AT 53.6F, SALMON AT 53.2F, MOZZARELLA CHEESE AT 45.5F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NO CHLORINE SANITIZER WAS OBSERVED AT THE FINAL RINSE AT THE LOW TEMPERATURE DISHMACHINE. DISHMACHINE WAS TAGGED HELD FOR INSPECTION. MUST USE THE 3 COMPARTMENT SINK IN THE REAR PREP AREA TO WASH, RINSE AND SANITIZE ALL DISHES AND UTENSILS. DO NOT USE THE DISHMACHINE UNTIL THE HELD FOR INSPECTION TAG HAS BEEN REMOVED. CRITICAL VIOLATION 7-38-030.
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OUTER OPENINGS NOT RODENT PROOF. OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE REAR EXIT DOOR TO THE ALLEY. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL OUTER OPENINGS. SERIOUS VIOLATION 7-38-020.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (RICE AND TACOS) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATES WERE POSTED ON THE PREMISES. SERIOUS VIOLATION 7-38-012.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, TOP OF THE STOVES AND GRILL, BROILER, INTERIOR OF THE ICE MACHINE, EXPOSED HANDSINK IN THE EMPLOYEE WASHROOM.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN THE FLOOR OF THE PREP AREAS THROUGHOUT ESPECIALLY UNDER THE DEEP FRYERS. DETAIL CLEAN THE FLOOR OF THE EMPLOYEE WASHROOM.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DETAIL CLEAN THE WALLS AND BASEBOARD THROUGHOUT THE PREP AREA. MUST SEAL ALL OPENINGS IN THE WALLS BEHIND THE COOKING EQUIPMENT.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED THE MOP SINK BACKED UP WITH DIRTY WASTE WATER. MUST REPAIR SO THAT THE MOP SINK DRAINS.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: MUST PROVIDE A CLEAN STORAGE CONTAINER FOR THE ICE SCOOP.
code 43

What changed since the previous inspection?

Compared with Pass on October 17, 2011: 10 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Lake View

See every restaurant in Lake View →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.