✓!

Taqueria El Chorrito

August 15, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings6
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND TWO COOLERS AT IMPROPER TEMPERATURE: SMALL COOLER FRONT PREP AREA AIR TEMP OF 57.1F; THREE DOOR REACH-IN COOLER AT AIR TEMP OF 46.7F-49 7F AND 50.1F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE BOTH UNIT: COOKED PORK, RICE .HOT DOGS,CHEESE AND ETC. TAGGED BOTH UNIT" HELD FOR INSPECTION" DO NOT USE COOLERS. INSTRUCTED TO REPAIR AND MAINTAIN AIR TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE THE ABOVE COOLERS: COOKED RICE 48.7F; COOKED PULLED PORK AT TEMP OF 50.4F; 12 DOZEN OF FRESH EGGS AT TEMP OF 50F - 52.9F AND 55.9F. COOKED BEANS AT TEMP OF 49.7F; COOKED RICE AT TEMP OF 49.1F; GRADED CHEESE AT TEMP OF 50.1F; SALSA VERDE AT TEMP OF 49.7F; 6 GALLONS OF MILK AT TEMP OF 50.7F. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/ TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED. POUNDS 121, VALUE 240. CRITICAL VIOLATION:7-38-005(A)
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: POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD(SLICE TOMATOES,LETTUCE, SHREDDED CHEESE AND AVOCADO), TOUCHING NON-FOOD CONTACT SURFACES, SUCH AS: KITCHEN EQUIPMENT,MOVING DUST ITEMS FROM SHELVES TO FIND PEST CONTROL LOG BOOK AND OTHER PAPER, TOUCHING DIRTY DISHES ETC,THEN GOING BACK TO TOUCHING FOOD AND READY TO EAT FOOD WITHOUT WASHING HANDS. OBSERVED THE OTHER EMPLOYEE REPORTING FOR DUTY AND WITHOUT WASHING HAND START TO PREP FOOD AND SLICED LETTUCE. EXPLAINED HAND WASHING PROCEDURE. CRITICAL VIOLATION:7-38-010(A)
code 6Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REPLACE IN POOR CONDITION LIDS FROM BOTH CHEST FREEZERS(LIDS HAVE EXCESSIVE GRAY TAPES ON THEM AND A LOT OF RUST).
code 32
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE BROKEN LIGHT SHIELD AT FRONT PREP AREA,ALSO CLEAN ALL LIGHT SHIELD, EXCESS DUST AND DEAD INSECTS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: PROVIDE STOPPERS FOR THE FRONT THREE COMPARTMENT SINK, ALSO UNTHREAD FAUCET IS NEEDED AT SAID SINK. • NEED TO REMOVE EXCESS DUST BUILD-UP FROM VENT COVERS THROUGHOUT THE PREMISES.
code 38

What changed since the previous inspection?

Compared with Pass on September 26, 2011: 5 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Rogers Park

See every restaurant in Rogers Park →

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.