Taqueria Uptown

November 10, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.HOME MADE PASTOR MEAT STORED INSIDE BLACK PLASTIC BAG IN REACH-IN COOLER AT TEMP OF 102.9F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 6; VALUE 20.CRITICAL VIOLATION:7-38-005(A) HOOOO63674-10
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS(TONGS,POTS,PLATES ETC).THREE COMPARTMENT SINK WAS PROPERLY SET UP BY THE OWNER(WASH, RINSE AND SANITIZE 100 PPM).MUST USE SANITIZE SOLUTION AT THRIRD COMPARTMENT SINK AT ALL TIMES.CRITICAL VIOLATION:7-38-030 HOOOO63674-10
code 8Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED.OBSERVED WATER BACKING UP FROM FLOOR DRAIN WHEN WATER IS RELEASED FROM 3 COMPARTMENT SINK. INSTRUCTED TO CONTACT A PLUMBER.SERIOUS VIOLATION:7-38-030 HOOOO63675-11
code 24
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PROVIDE SERVING SPOON FOR EACH FOOD CONTAINERS IN COOLERS,TO MINIMIZE HAND CONTACT WITH FOOD.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE OR FIX RUBBER GASKET IN REACH-IN COOLER. • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE SPLASH GUARD BETWEEN DISPLAY PREP SINK AND EXPOSED HAND SINK,FRONT AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ENCRUSTED FOOD DEBRIS UNDER THE FLAT GRILL, WERE CLEAN DISHES ARE STORED.
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST RE-INSTALL EXPOSED HAND SINK THAT WAS REMOVE IN REAR PREP AREA.
code 38

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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.