El Taconazo Restaurant

• resultPass w/ Conditions
• critical violations4
• last inspectedSeptember 18, 2015
• address2350 W Cermak Rd, Chicago 60608

Is El Taconazo Restaurant clean?

El Taconazo Restaurant is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on September 18, 2015. Inspectors wrote up 4 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at El Taconazo Restaurant?

These are the violations recorded at the most recent inspection on September 18, 2015, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • OBSERVED PREVIOUSLY TAGGED PREP COOLER BEING USED AND NOT MAINTAINING PROPER TEMPERATURE 58.2F INSTRUCTED MANAGER TO REPAIR PREP COOLER MUST MAINTAIN 40F OR BELOW. COOLER REMAINS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A.
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • OBSERVED COOKED CHICKEN 55.6F AND DICED TOMATOES 53.9F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 5LBS AND $10 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A.
• 🚰handwashing sink issuescritical
  Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • OBSERVED EMPLOYEES WASHING FOOD EQUIPMENT AND UTENSILS WITH NO SANITIZER AND 3-COMPARTMENT SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY WASH, RINSE, AND SANITIZE ALL FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030.
• ⚠️Previous Serious Violation Corrected, 7-42-090 • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #1567122 18-REAR DOOR NOT RODENT PROOFED. 1/4" GAP ON BOTTOM RIGHT SIDE OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. CRITICAL VIOLATION 7-42-090critical
  Previous Serious Violation Corrected, 7-42-090 • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #1567122 18-REAR DOOR NOT RODENT PROOFED. 1/4" GAP ON BOTTOM RIGHT SIDE OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. CRITICAL VIOLATION 7-42-090
• 🧽surfaces not properly sanitized
  Food Protected During Storage, Preparation, Display, Service And Transportation • OBSERVED SEVERAL FOOD ITEMS STORED IN WALK-IN COOLERS UNCOVERED AND NOT PROTECTED FROM CONTAMINATION. INSTRUCTED MANAGER TO COVER ALL FOOD ITEMS IN WALK-IN COOLER. SERIOUS VIOLATION 7-38-005A
• ⚠️* Inspection Report Summary Displayed And Visible To All Customers • INSPECTION REPORT SUMMARY FROM 9-3-15 NOT POSTED AND DISPLAYED TO CUSTOMERS. SERIOUS VIOLATION 7-42-010B
  * Inspection Report Summary Displayed And Visible To All Customers • INSPECTION REPORT SUMMARY FROM 9-3-15 NOT POSTED AND DISPLAYED TO CUSTOMERS. SERIOUS VIOLATION 7-42-010B
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • LABEL AND DATE ALL PREPARED AND READY TO EAT FOOD IN WALK-IN COOLERS(RICE, BEANS, CHICKEN, PORK, SOUP, ETC)
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • LABEL AND DATE ALL PREPARED AND READY TO EAT FOOD IN WALK-IN COOLERS(RICE, BEANS, CHICKEN, PORK, SOUP, ETC)
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • REMOVE ALL RUST DEPOSITS ON DOOR IN WALK-IN COOLERS, SHELVES IN WALK-IN COOLERS, STORAGE SHELVES AND BOTTOM OF PREP TABLES IN PREP AND STORAGE AREAS. REMOVE DUCT TAPE AND REPAIR DOOR ON CHEST FREEZER IN REAR PREP AREA. INSTALL SPLASH GUARD ON KITCHEN EXPOSED SINK BETWEEN PREP TABLE.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • REMOVE ALL RUST DEPOSITS ON DOOR IN WALK-IN COOLERS, SHELVES IN WALK-IN COOLERS, STORAGE SHELVES AND BOTTOM OF PREP TABLES IN PREP AND STORAGE AREAS. REMOVE DUCT TAPE AND REPAIR DOOR ON CHEST FREEZER IN REAR PREP AREA. INSTALL SPLASH GUARD ON KITCHEN EXPOSED SINK BETWEEN PREP TABLE.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, STORAGE SHELVES, GRILLS, FRYERS, PREP TABLES.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • CLEAN AND PAINT ALL WALLS AND CEILINGS IN MIDDLE PREP AREA.SEAL OPENING IN WALL NEAR REAR WASHROOM. SEAL OPENINGS AROUND PIPE FITTINGS UNDER FRONT EXPOSED SINK. REPLACE MISSING CEILING TILE IN STAFF WASHROOM. REPLACE MISSING WALL TILES IN CUSTOMER WASHROOM.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • CLEAN AND PAINT ALL WALLS AND CEILINGS IN MIDDLE PREP AREA.SEAL OPENING IN WALL NEAR REAR WASHROOM. SEAL OPENINGS AROUND PIPE FITTINGS UNDER FRONT EXPOSED SINK. REPLACE MISSING CEILING TILE IN STAFF WASHROOM. REPLACE MISSING WALL TILES IN CUSTOMER WASHROOM.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • REPLACE MISSING LIGHT SHIELDS OR INSTALL SHATTERPROOF BULBS IN BOTH VENTILATION HOODS AND REAR PREP AREA.
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • PROVIDE THERMOMETERS IN PREP COOLERS.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • PROVIDE THERMOMETERS IN PREP COOLERS.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND PREP AREAS. REMOVE ALL UNUSED EQUIPMENT IN STORAGE AREAS TO PREVENT PEST HARBORAGE. SEPARATE CLEANING EQUIPMENT FROM FOOD IN REAR PREP AREA. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • PROPERLY STORE ICE SCOOP INSIDE ICE MACHINE. STORE WASH CLOTHS IN SANITIZING SOLUTION.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • PROPERLY STORE ICE SCOOP INSIDE ICE MACHINE. STORE WASH CLOTHS IN SANITIZING SOLUTION.

When was El Taconazo Restaurant last inspected?

El Taconazo Restaurant has 17 inspections on record going back to May 24, 2010. The 12 most recent are shown below.

El Taconazo Restaurant vs Lower West Side

Lower West Side runs 68% clean across 1,153 tracked restaurants — 775 clean, 162 mid, 205 cooked.

Against the 1,153 spots Cooked tracks in Lower West Side, this one comes out cleaner than 18% of them.

Other spots in Lower West Side

• ? La Esperanza Restuarant
  cooked · September 17, 2010
• ✓ Karina's Grocery Store
  clean · April 3, 2012
• ? Mexico Distributor
  cooked · February 8, 2012
• ? El Ranchito San Marcos Restaurant
  cooked · October 18, 2010
• ✓ La Cocina
  clean · April 15, 2010
• ✓ Ciao Amore
  clean · July 9, 2015

See every restaurant inspection in Lower West Side →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated September 18, 2015. Inspection results describe one moment in a kitchen's life, not a permanent verdict.