El Taconcito

April 26, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeSpecial Events (Festivals)
failed findings14
critical findings4

← Back to the current restaurant page

Failed findings

handwashing sink blocked or barecritical

Official wording: Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow
Inspector note: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED 3-COMPARTMENT SINK WITH STANDING WASTE WATER IN ALL THREE COMPARTMENTS-UNABLE TO DRAIN. INSTRUCTED TO HAVE SINK REPAIRED AND MAINTAIN ADEQUATE PLUMBING. ALSO FOUND A WASTE DRAIN PIPE DRAINING INTO THE EXPOSED HAND WASHING SINK IN THE PREP AREA. INSTRUCTED TO RE-ROUTE DRAIN PIPE TO A FLOOR DRAIN AND MUST INCREASE HOT/COLD WATER PRESSURE AT EXPOSED HAND SINK. CITATION #60273-11
code 10Priority
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: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND NO SOAP/PAPER TOWELS AT THE EXPOSED HAND WASHING SINK IN THE PREP AREA. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND 2 LBS. OF RAW FISH AT 67.4 F, 2 LBS. OF COOKED CHICKEN AT 90.5 F AND 15 LBS. OF PORK CHOPS AT 93.0 F SITTING ON THE PREP TABLE. ALL ITEMS WERE DISCARDED VALUED AT APPROX. $20.00. MUST KEEP COLD FOODS AT 40 F OR LOWER AND HOT FOODS AT 140 F OR LOWER. CITATION # 60272-10 ISSUED.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER MULTI-TASKING AND NOT WASHING HANDS, HANDLING RAW FOODS AND READY TO EAT, WIPING DOWN PREP AREA WITH WASH CLOTH. INSTRUCTED TO PROPERLY WASH HANDS AFTER MULTI-TASKING AND BEFORE/AFTER WEARING GLOVES.
code 6Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED-FOUND A REACH-IN COOLER WITH PRODUCE INSIDE OF IT OUTDOOR OF BUSINESS (ON THE SIDE) UNPROTECTED/UNSECURED. INSTRUCTED TO HAVE COOLER PLACED INSIDE OF ESTABLISHMENT. CITATION #60274-12
code 16
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. FISH, BEEF, PORK, RICE, ETC.) MUST HAVE ONE ON SITE AT ALL TIMES.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST RECAULK AROUND WASH BOWL IN EMPLOYEE'S TOILET ROOM, PAINT/SEAL RAW WOOD SHELVES IN EMPLOYEE'S TOILET ROOM AND IN PREP AREA. MUST PROVIDE A PARTITIONER TO SEPARATE 3-COMP. FROM EXPOSED HAND SINK AND REPLACE CUTTING BOARDS WITH DEEP/DARK GROOVES. MUST PROVIDE A SNEEZE GUARD FOR SELF-SERVING STATIONS IN DINING AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN INTERIOR OF ALL COOLERS/FREEZERS AND SHELVES THROUGH-OUT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE ALL WATER STAINED CEILING TILES, CLEAN ALL VENTS, AND SEAL AROUND ALL PIPES/CONDUITS AND FIXTURES. PROVIDE MISSING ELECTRICAL OUTLET FIXTURES.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF-CLOSING DEVICE TO BOTH TOILET DOORS.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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. MUST INSTALL A 3-COMP. SINK WITH COMPARTMENTS LARGE ENOUGH TO SUBMERGE THE LARGEST UTENSIL/EQUIPMENTS.
code 38
Linen: Clean And Soiled Properly Stored

Inspector note: Soiled and clean linens, coats, and aprons shall be properly stored. MUST STORE ALL UNUSED WASH CLOTHS IN A BUCKET OF SANITIZING SOLUTION.
code 39

Browse this restaurant's inspections

More restaurants in South Deering

See every restaurant in South Deering →

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.