Taqueria El Taconcito

• resultPass w/ Conditions
• critical violations2
• last inspectedJune 30, 2014
• address10536 S Torrence Ave, Chicago 60617

Is Taqueria El Taconcito clean?

Taqueria El Taconcito is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on June 30, 2014. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Taqueria El Taconcito?

These are the violations recorded at the most recent inspection on June 30, 2014, in plain English, with the city's own wording underneath.

• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • REPLACE MISSING STOPPERS(2) FOR 3 COMPARTMENT SINK.
• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • REACH-IN COOLER NEXT TO 2-DOOR REACH-IN FREEZER NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP IN BOTTOM OF UNIT RECORDED AT 48.9F. INSTRUCTED TO HAVE UNIT SERVICED AND TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES.CRITICAL VIOLATION 7-38-005(A). UNIT TAGGED HELD FOR INSPECTION.
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • COOKED BEEF-61.1F, COOKED BEEF-99.1F-126.0F, COOKED BEANS-47.8F, FRESH BEEF-47.9F. ALL COOKED FOODS MUST BE HELD AT 140 DEGREES OR ABOVE UNTIL SERVED. ALL COOKED FOODS BEING COOLED MUST BE COOLED WITHIN 6 HOURS(140-70 IN 2 HOURS AND FROM 70-40 IN 4 HOURS WHICH SHOULD BE DOCUMENTED). CRITICAL VIOLATION 7-38-005(A). ALL PRODUCT FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED.
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • ALL PREPARED AND COOKED FOODS HELD OVER 24 HOURS MUST BE LABELED AND DATED.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • ALL PREPARED AND COOKED FOODS HELD OVER 24 HOURS MUST BE LABELED AND DATED.
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN CONTAINERS WITH HANDLES UP OR OUT.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN CONTAINERS WITH HANDLES UP OR OUT.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • CLEAN THE FOLLOWING: CABINET INTERIOR OF DEEP FRYER, STORAGE SHELVES, LEGS AND WHEELS OF ALL EQUIPMENT IN FOOD PREP AREA, ALL PREP TABLES, EXTERIOR OF GREASE TRAP, INTERIOR OF ICE MACHINE, INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, GREASY BUILD-UP). KEEP FLOORS IN REAR STORAGE DRY.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, GREASY BUILD-UP). KEEP FLOORS IN REAR STORAGE DRY.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • CLEAN HOOD AND ALL ATTACHED PIPING ALONG THE WALL BEHIND COOKING EQUIPMENT. REPLACE ALL STAINED CEILING TILES THROUGHOUT. RE-PAINT WALL ABOVE PREP TABLE WHERE SURFACE IS CHIPPED. CLEAN DIRT AND DEBRIS FROM ALL LIGHT SHIELDS.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • CLEAN HOOD AND ALL ATTACHED PIPING ALONG THE WALL BEHIND COOKING EQUIPMENT. REPLACE ALL STAINED CEILING TILES THROUGHOUT. RE-PAINT WALL ABOVE PREP TABLE WHERE SURFACE IS CHIPPED. CLEAN DIRT AND DEBRIS FROM ALL LIGHT SHIELDS.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • MUST PROPERLY STORE WET MOPS UPRIGHT AND DISCARD DIRTY MOP WATER FROM BUCKET TO PREVENT INSECT HARBORAGE.

When was Taqueria El Taconcito last inspected?

Taqueria El Taconcito has 4 inspections on record going back to July 25, 2012.

Taqueria El Taconcito vs South Deering

South Deering runs 49% clean across 41 tracked restaurants — 20 clean, 12 mid, 9 cooked.

Against the 41 spots Cooked tracks in South Deering, this one comes out cleaner than 29% of them.

Other spots in South Deering

• ✓ Torrence Bp
  clean · November 30, 2016
• ? Standard Finer Food
  cooked · February 19, 2014
• ✓ Naim Finer Foods Incorporated
  clean · August 12, 2016
• ✓! La Taqueria Cazia
  mid · December 12, 2017
• ✓ South Deering Food
  clean · February 24, 2017
• ✓ Sam's Fruit And Vegetable Mart Inc.
  clean · December 11, 2014

See every restaurant inspection in South Deering →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated June 30, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.