Taqueria Lindo Poncitlan

• resultPass w/ Conditions
• critical violations1
• last inspectedMay 9, 2011
• address4406-4408 W Armitage Ave, Chicago 60639

Is Taqueria Lindo Poncitlan clean?

Taqueria Lindo Poncitlan is currently listed as closed by Chicago Department of Public Health, as of its inspection on May 9, 2011. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Taqueria Lindo Poncitlan?

These are the violations recorded at the most recent inspection on May 9, 2011, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS (EX. BEEF, CHICKEN, SOUR CREAM ETC.) AT IMPROPER FOOD REQUIREMENT DURING STORAGE INSIDE PREP COOLER IN THE KITCHEN. NOTED BEEF AT 60.1F, BEEF AT 61.2, SOUR CREAM AT 62.1F, COOKED TRIPE AT 60.3F. PREP COOLER AIR TEMPERATURE OF 41.1F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $75.00 TOTAL WEIGHT OF 10 LBS. CRITICAL CITATION ISSUED 7-38-005(A)
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR OR REPLACE WORN-OUT RUBBER GASKET AROUND PREP COOLER DOOR IN THE KITCHEN.-------INSTRUCTED TO CLEAN AND REMOVE OLD CAULKING WITH BLACK MOLD-LIKE BUILD-UP BEHIND 3 COMPARTMENT SINK IN MAIN KITCHEN (1ST FLR).
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR OR REPLACE WORN-OUT RUBBER GASKET AROUND PREP COOLER DOOR IN THE KITCHEN.-------INSTRUCTED TO CLEAN AND REMOVE OLD CAULKING WITH BLACK MOLD-LIKE BUILD-UP BEHIND 3 COMPARTMENT SINK IN MAIN KITCHEN (1ST FLR).
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL.--------MUST CLEAN INTERIOR SURFACES OF PREP COOLERS WITH DRIED FOOD DEBRIS ACCUMULATION.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN REAR OUTSIDE GARBAGE AREA. NOTED SOME LITTER ON GROUND.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN REAR OUTSIDE GARBAGE AREA. NOTED SOME LITTER ON GROUND.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL BRICK WALL BEHIND 3 COMPARTMENT SINK IN BASEMENT PREP AREA. MUST BE SMOOTH AND EASILY CLEANABLE.---------MUST REMOVE PEELING PAINT ON CEILING AND WALLS INSIDE MOP CLOSET.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL BRICK WALL BEHIND 3 COMPARTMENT SINK IN BASEMENT PREP AREA. MUST BE SMOOTH AND EASILY CLEANABLE.---------MUST REMOVE PEELING PAINT ON CEILING AND WALLS INSIDE MOP CLOSET.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT MUST BE SHIELDED INSIDE REACH-IN COOLER IN MAIN KITCHEN.------MUST REPLACE MISSING LIGHT BULB INSIDE MOP CLOSET.

When was Taqueria Lindo Poncitlan last inspected?

Taqueria Lindo Poncitlan has 2 inspections on record going back to May 9, 2011.

Taqueria Lindo Poncitlan vs Hermosa

Hermosa runs 65% clean across 816 tracked restaurants — 527 clean, 160 mid, 127 cooked.

Against the 816 spots Cooked tracks in Hermosa, this one comes out cleaner than 0% of them.

Other spots in Hermosa

• ✓ Tianguis Fresh Foods
  cooked · December 5, 2012
• ? La Margarita Restaurant
  cooked · December 22, 2014
• ? Sol De Mexico
  cooked · November 22, 2013
• ✓ St Joseph Village Of Chicago
  clean · March 28, 2011
• ✓ St Joseph Village Of Chicago
  cooked · March 3, 2015
• ? A . K Grocery , Inc.
  cooked · December 12, 2012

See every restaurant inspection in Hermosa →

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 May 9, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.