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Taqueria El Taconcito

June 30, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: 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.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: 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.
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PREPARED AND COOKED FOODS HELD OVER 24 HOURS MUST BE LABELED AND DATED.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN CONTAINERS WITH HANDLES UP OR OUT.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: 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.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: 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.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: 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.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPLACE MISSING STOPPERS(2) FOR 3 COMPARTMENT SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST PROPERLY STORE WET MOPS UPRIGHT AND DISCARD DIRTY MOP WATER FROM BUCKET TO PREVENT INSECT HARBORAGE.
code 41

What changed since the previous inspection?

Compared with Pass on January 31, 2013: 7 findings appeared for the first time. 2 findings recurred.

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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.