Cooked?
La Casita Tamales
- resultPass w/ Conditions
- critical violations1
- last inspectedMay 3, 2011
- address6322 W Grand Ave, Chicago 60639
Is La Casita Tamales clean?
La Casita Tamales is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on May 3, 2011. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.
What did inspectors find at La Casita Tamales?
These are the violations recorded at the most recent inspection on May 3, 2011, in plain English, with the city's own wording underneath.
- 🤒sick-employee policy not followedcriticalPotentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE ICE CHEST COOLER. NOTED CHICKEN TAMALE INTERNAL TEMPERATURE OF 121.3F, PORK TAMALE AT 120.3F (WHICH WAS COOKED AT 4:00 AM) NO TIME/TEMPERATURE LOG AVAILABLE. AND ALSO FOUND 3 GALLONS OF WHOLE MILK AT 70.3F STORED ON TOP OF TABLE IN REAR STORAGE AREA (WHICH WILL EVENTUALLY USE FOR RICE WITH MILK) FOR CONSUMPTION/SALE. INSTRUCTED PERSON IN CHARGE, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW, AND 140F OR ABOVE FOR HOT HOLDING TEMPERATURE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE OF $ 55.00, TOTAL WEIGHT 15 LBS. CRITICAL CITATION ISSUED 7-38-005 (A)
- 🌡️hot/cold holding temps off* Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EX. TACO, TAMALE, PORK, CHICKEN, COOKED RICE ETC.) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED 7-38-012
- 🧫food prep surfaces dirtyFood And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING IN NEED OF CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK IN REAR KITCHEN, PREP AND STORAGE SHELVES IN THE KITCHEN AREA, EXTERIOR SURFACES OF GREASE BOX UNDER 3 COMPARTMENT S INTERIOR SURFACES OF MICROWAVE OVEN, INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, AND COOLERS.
- ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT AND IN KITCHEN AREA WITH DRIED FOOD DEBRIS ACCUMULATION.Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT AND IN KITCHEN AREA WITH DRIED FOOD DEBRIS ACCUMULATION.
- 🪳pests in the houseVentilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • 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. INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR KITCHEN.
- 🧻grimy wiping clothsPremises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN REAR STORAGE AREA, OUTSIDE REAR AND IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.--------MUST REORGANIZE.
When was La Casita Tamales last inspected?
La Casita Tamales has 3 inspections on record going back to December 20, 2010.
| date | result | score |
|---|---|---|
| November 15, 2011 | closed by the city | |
| May 3, 2011 | Pass w/ Conditions | |
| December 20, 2010 | Pass |
La Casita Tamales vs Belmont Cragin
Belmont Cragin runs 60% clean across 787 tracked restaurants — 470 clean, 175 mid, 137 cooked.
Against the 787 spots Cooked tracks in Belmont Cragin, this one comes out cleaner than 24% of them.
Other spots in Belmont Cragin
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 May 3, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.