Taqueria El Chorrito

June 22, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND THREE DOORS REACH-IN COOLER AT IMPROPER TEMPERATURE.PRESENTLY AIR TEMP OF 49.7F TO 53F.TWO DOOR COOLER AT TEMP OF 48.7F AND POP COOLER WITH DESERT(FLAN AND CUSTARD) STORED INSIDE AT AIR TEMP OF 53F TAGGED POP COOLER AND THREE DOOR REACH-IN COOLER. TAGGED UNITS" HELD FOR INSPECTION".DO NOT USE TAGGED COOLERS.UNITS MUST MAINTAIN AIR TEMP OF 40F AND BELOW.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE THREE DOOR REACH-IN COOLER: COOKED RICE,COOKED CHICKEN,COOKED STEAK ETC. 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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED REFRIED BEANS AT TEMP OF 62F; COOKED RICE AT TEMP OF 50F;54.1F; 54.5F; 56.4F; SHREDDED CHEESE AT TEMP OF 49.7F.COOKED HOT SAUCE AT TEMP OF 54F;SLICED BEEF WITH SAUCE AND ONIONS AT TEMP OF 53.9F; MEAT FAT AT TEMP OF 53F;MILK AT TEMP OF 52F;COOKED PORK AT TEMP OF 51F TO 53F.SOUPS AT TEMP F 52F; SOUR CREAM AT TEMP OF 52F; MELTED CHEESES AT TEMP OF 49.7F.RAW STEAKS AT TEMP OF 51F. 9 EACH FLAN AT TEMP OF 52.3F; 9 EACH OF CUSTARD AT TEMP OF 53.5F; AND 6 EACH CHEESE CAKE AT TEMP OF 53F,MENTIONED FOOD WERE STORED INSIDE THE FRONT REACH-IN POP COOLER.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. ALL ABUSED FOOD TEMPERATURE WAS DISCARDED AND DENATURED: POUNDS 200,VALUE 360 CRITICAL VIOLATION:7-38-005(A)
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD NOT PROTECTED DURING STORAGE. TWO DOOR REACH-IN COOLER:FOUND RAW ROLLED GROUND BEEF STORED AT BOTTOM OF SHELVE ON TOP RUSTY WATER,AND UNIT CONTINUOUSLY LEAKING TO SHELVES AND FOOD FROM CONDENSER UNIT.NO WASTE LINE CONNECTION INSTALLED INSIDE THE UNIT. WAST LINE CONNECTION MUST BE PROPERLY INSTALLED /CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN FROM BOTH UNITS. THREE DOOR REACH-IN COOLER WITH SAME PROBLEM.OBSERVED EXCESS WATER ON TOP THE COVERED FOOD,HOWEVER A LOT OF LIDS WERE BROKEN AND WHIT HOLES WHICH WASTE WATER WAS DRAINING ON FOOD.ALL FOOD WAS DISCARDED(RICE,COOKED BEEF WITH SAUCE AND ONIONS,AND RED SAUCE). ALSO BOTH UNITS DOORS ARE NOT COMPLETELY ENCLOSED TO UNIT.COLD AIR IS LOST AT BOTTOM OF DOORS.MUST RE-ADJUST/REPAIR DOORS TO UNITS TO BE ABLE TO MAINTAIN PROPER TEMPERATURE:40F AND BELOW OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE,ALSO ON PANELS AND SCREWS.INSTRUCTED TO CLEAN AND SANITIZE UNIT. SERIOUS VIOLATION:7-38-005(A)
code 16
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 11-14-14,REPORT #1464579 #33-FOUND WOOD PREPARATION TABLE NOT SMOOTH AND EASY TO CLEAN. (DEEP GROOVES). #35-FOUND SMALL HOLES IN WALLS THAT MUST BE SEALED THROUGHOUT KITCHEN AREAS.(MUST SEAL TO PREVENT PEST HARBORAGE) #38-FOUND NO SPLASH GUARD BETWEEN ICE MACHINE AND 2 COMPARTMENT SINK OBSERVED TODAY THE SAME VIOLATIONS SERIOUS VIOLATION:7-42-090
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: BOTTOM SHELF OD THE TWO DOOR REACH-IN COOLER IS RUSTY INSTRUCTED TO REPLACE,BROKEN HOT WATER HANDLE AT WASH BOWL INSIDE THE STAFF/CUSTOMERS WASHROOM,NEED TO REPLACE
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: GREASE BUILD -UP INSIDE THE BOTTOM PART OF DEEP FRYER, FILTERS AND HOOD,INSTRUCTED TO CLEAN AND MAINTAIN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: BROKEN FLOOR TILES IN HALLWAY AND AT REAR AREA,INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON -ABSORBENT SURFACE.EXCESS WATER UNDER THE TWO COMPARTMENT SINK,INSTRUCTED TO REMOVE KEEP AREA DRY.ITEMS(FOOD,CANS,BABY CUP, ETC.) UNDER THE WOOD PATIO AT REAR OUTSIDE 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: EXCESS DUST AND GRIMES ON CEILING TILES BY THE VENT COVER IN FRONT DINING AREA AND REAR REP AREA.INSTRUCTED TO CLEAN AND MAINTAIN
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE BROKEN LIGHT SHIELD AT HALLWAY ABOVE FOOD STORAGE AREA
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NO STEM THERMOMETER PROVIDED ON PREMISES.A STEM THERMOMETER IS NEEDED TO BE ABLE TO CHECK INTERNAL FOOD TEMPERATURE
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: OUTSIDE PATIO WITH DEBRIS AND UN-ORGANIZED AREA,INSTRUCTED TO ELEVATED WHAT IS NEEDED,
code 41

What changed since the previous inspection?

Compared with Pass on November 14, 2014: 9 findings appeared for the first time. 2 findings recurred. 1 previous finding 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.