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Primo Chuki's Taqueria & Restaurant

September 18, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings3

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: FOUND STAFF WASHROOM AND BOTH EXPOSED HAND SINKS IN PREP AREA WITHOUT SOAP.SOAP PROVIDED AT CUSTOMERS WASHROOM WAS EXTREMELY DILUTED WITH WATER. NO SOAP ON PREMISES. EXPOSED HAND SINK IN DISH ROOM NOT ACCESSIBLE,A PREP TABLE STORED IN FRONT OF IT, NORTH SIDE HOT WATER TANK,AND SOUTH SIDE A WALL.ONE OF THE EMPLOYEE STATED "WE DON'T USE THE SINK".UPON MY REQUEST SOAP WAS BOUGHT FROM A LOCAL GROCERY STORE AND PROVIDED AT EXPOSED HAND SINK AND BOTH WASHROOMS. CRITICAL VIOLATION:7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND PARTIALLY COOKED PORK PASTOR STORED INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 52.6F,53.3F AND 55.6F; COOKED REFRIED BEANS STORED INSIDE THE SAME COOLER AT TEMP OF 110F,112.3F AND 116.6F. BOTH PRODUCTS WERE COOKED YESTERDAY PER MANAGER STATEMENT.COOLER UNIT MAINTAIN TEMP OF 38.9F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUNDS 50 VALUE $220. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED EMPLOYEE WASHING AND RINSING POTS AT THREE COMPARTMENT WITHOUT SANITIZING,STORED THEM WITH OTHER CLEANED POTS ABOVE THREE COMPARTMENT SINK. INSTRUCTED TO SET UP SINK: WASH,RINSE AND SANITIZE,100ppm. CRITICAL VIOLATION:7-38-030
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: COOKED/PREPARED FOOD HELD MORE THAN 24 HOURS ARE NOT LABELED INSIDE THE COOLERS,INSTRUCTED TO PROVIDE LABEL TO FOOD PRODUCTS.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: ENCRUSTED SPILLED FOOD INSIDE THE MICROWAVE.INSTRUCTED TO CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DEBRIS AND WATER UNDER COOLERS AT REAR PREP AREA.INSTRUCTED TO CLEAN AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MISSING AND STAINED CEILING TILES AT REAR PREP AREA.INSTRUCTED TO REPLACE SAID CEILING TILES.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: NO LIGHT BULB AND BURNED LIGHT BULB UNDER THE HOOD,FRONT PREP AREA,INSTRUCTED TO PROVIDE.
code 36

What changed since the previous inspection?

Compared with Pass on April 17, 2014: 5 findings appeared for the first time. 3 findings recurred. 2 previous findings did not recur.

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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.