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Taqueria Mi Linda Hacienda

April 1, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings3
critical findings1

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: OBSERVED 7 OYSTERS IN THE FREEZER, NO SHELLFISH TAG'S ON PREMISES AT THIS TIME. INSTRUCTED TO DENATURE AND DISPOSE OF THE OYSTERS. DO NOT ACCEPT OYSTERS FROM VENDORS WITH OUT THE TAG. MUST KEEP TAGS WITH PRODUCT TIL SOLD AND KEEP THE TAGS FOR 90 DAYS ON PREMISES. MUST PROVIDE. CRITICAL VIOLATION 7-38-005(b)2.
code 1Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED THE INTERIOR OF THE 2 DOOR COOLER NOT CLEAN, INSTRUCTED TO CLEAN 1ST. FLOOR. ALSO CLEAN AND SANITIZE 1ST.FLOOR CUTTING BOARD PREP AREA, AND #10 CAN OPENER IN THE BASEMENT PREP AREA.
code 33
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: OBSERVED BROKEN LIGHT SHIELD OVER THE FOOD PREP AREA 1ST. FLOOR ,INSTRUCTED TO REPLACE.
code 36

What changed since the previous inspection?

Compared with Pass on December 31, 2015: 3 findings appeared for the first time. 1 previous finding 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.