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Taco Mex Inc

January 27, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings0

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Failed findings

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.NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED (LADIES MAKING TAMALES WITH PORK FILLING, COOKING, COOLING AND REHEATING MEAT RICE ECT. INSTRUCTED TO PROVIDE SANITATION CERITFICATE MANAGER WITH CITY OF CHICAGO CERTIFICATE ALSO GIVEN SCHOOL INFORMATION AT HWC 30 E LAKE ST. 321-553-5807.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage.CLEAN THE FOLLOWING ITEMS FRONT FAN GUARD COVER, JET SPRAY MACHINE DRIP TRAYS,GRILL DRIP TRAYS, AND CLEAN AND SANITIZE MIXER.
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.CLEAN FLOOR THRU OUT FRONT CLOSET, HOT WATER TANK ROOM UNDER AND AROUND ALL EQUIPMENT IN KITCHEN PREP AREAS.ALSO CLEAN ALL FLOOR DRAINS.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE ALL BURNT OUT LIGHTS AND CLEAN LIGHT SHIELDS
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.OBSERVED CLUTTER IN FRONT CLOSET, HEATING ROOM, AND ALONG THE SIDE OF THE COOLERS INSTRUCTED TO REMOVE ALL ITEMS NOT BEING USED.
code 41

What changed since the previous inspection?

Compared with Pass on April 1, 2010: 5 findings appeared for the first time.

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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.