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Taqueria La Paz

June 23, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings3

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED HAND WASHING FACILITIES FOR STAFF IN PREP AREA NOT MAINTAINED.OBSERVED NO COLD RUNNING WATER AND FAUCET HANDLE STRIPPED NOT ABLE TO TURN FAUCET ON.ADDITIONAL HAND SINK ON SITE INSTRUCTED TO USE.MUST PROVIDE COLD RUNNING WATER AND REPAIR FAUCET HANDLE AND MAINTAIN.(CRITICAL 7-38-030)
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED IMPROPER TEMPERATURE OF REACH IN COOLER AT 49.7F WITH READY TO EAT AND POTENTIALLY HAZARDOUS FOODS STORED INSIDE.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-80 40 WHEN READY.(CRITICAL 7-38-005A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED IMPROPER TEMPERATURES OF COOKED AND READY TO EAT FOODS STORED INSIDE ABOVE MENTIONED REACH IN COOLER SUCH AS CHICKEN 45.4F - 46.1F,PORK 44.9F,STEAK 67.4F,POTATOES 46.7F,CHAYOTE 51.6F,CARROTS 50.0F,TRIPE 45.1F,CHICKEN BROTH 44.2F.NO TIME AND TEMPEARTURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX 25LBS. $60.(CRITICAL 7-38-005A)
code 3Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST INVERT MULTIUSE UTENSILS ON LOWER SHELF OF STEAM TABLE.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REMOVE FOIL FROM LOWER SHELF OF PREP TABLE.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON CHEST FREEZER.MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND 3- COMP SINK IN PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN GREASE AND FOOD DEBRI FROM GRILL TABLE,PREP TABLES,REACH IN COOLER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN FOOD DEBRI AND GREASE FROM FLOOR ALONG WALL BASES AND BEHIND EQUIPMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA,SERVICE COUNTER SHELVES,PREP AREA.MUST REPAIR OR REPLACE MISSING WALL BASE IN TOILET ROOM.MUST CLEAN WALLS AND CEILING THROUGHOUT.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA AND AT HOOD OF COOKING EQUIPMENT.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPAIR OR REPLACE LOOSE VENTILATION VENT IN PREP AREA AND CLEAN IN TOILET ROOM & AT HOOD OF COOKING EQUIPMENT.
code 38

What changed since the previous inspection?

Compared with Pass on July 9, 2013: 9 findings appeared for the first time. 1 finding 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.