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Taqueria El Molino

June 20, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: WALK-IN COOLER IN REAR FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 46.8F. INSTRUCTED TO REMOVE ALL FOOD PRODUCTS AT IMPROPER TEMPERATURES FROM UNIT. 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: BEEF-48.7F, COOKED RICE-48.8F, PORK-48.9F, EGGS-50.4F, BEEF-49.7F, RICE-491F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND MAINTAINED AT 40 DEGREES OR BELOW. INSTRUCTED TO DISCARD ALL FOOD ITEMS FOUND AT IMPROPER TEMPERATURES. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OUTSIDE GREASE STORAGE AREA NOT PROPERLY MAINTAINED. OBSERVED GREASE ALL OVER THE TOP EXTERIOR OF GREASE RECEPTACLE, AS WELL AS, ON GROUND IN FRONT OF THE RECEPTACLE. MUST KEEP ENTIRE EXTERIOR OF THE GREASE RECPTACLE AND GROUND AREA AROUND IT CLEAN. SERIOUS VIOLATION 7-38-020.
code 19
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS AND STORED UNDER REFRIGERATION FOR MORE THAN 24 HOURS MUST BE PROPERLY LABELED AND DATED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST ELIMINATE PEST HARBORAGE AREAS BY REMOVING ALL CARD BOARD BOXES AND PAPER FROM SHELVES UNDERNEATH PREP TABLES THROUGHOUT. MUST PAINT THESE SURFACES IF NOT SMOOTH AND EASILY CLEANABLE. CLEAN AND PAINT LOWER STORAGE SHELF IN DOUBLE SLIDING DOOR CABINET UNDERNEATH DESIGNATED HAND WASHING FACILITY IN FRONT FOOD PREP AREA. CUTTING BOARDS IN BOTH FOOD PREP AREAS THAT HAVE DEEP GROOVES IN THE SURFACES WHICH CANNOT BE CLEANED AND SANITIZED MUST BE REPLACED OR FLIPPED OVER IF OTHER SIDE HAS NOT BEEN USED.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE EXPOSED HAND SINKS, AND ALL STORAGE RACKS AND SHELVES INSIDE WALK-IN COOLER IN REAR.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN GREASY BUILD-UP FROM HOOD(S) AND FILTER(S) IN BOTH FOOD PREP AREAS WHERE PRESENT. CLEAN DEBRIS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: DISCARD DIRTY MOP WATER IN BUCKET AND HANG CLEAN MOP UPRIGHT TO AIR DRY WHICH WILL PREVENT INSECT BREEDING.
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on September 14, 2015: 3 findings appeared for the first time. 6 findings recurred. 3 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.