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Taqueria Uptown

February 21, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: PREP DISPLAY COOLER IN KITCHEN MAINTAINING AIR TEMP OF 48F -49.3F INSIDE BOTTOM PART OF THE UNIT, AND 50F THE TOP PART OF THE UNIT. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT(CHEESE, GUACAMOLE ETC). THEIR OWN THERMOMETER SHOWED TEMP OF 48F.COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. FAX A LETTER WHEN UNIT IS REPAIRED(FAX # 312-746-4240). CRITICAL VIOLATION:7-38-005(A) HOOOO77595-17
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND COOKED RICE AT TEMP OF 45.6F TO 46.7F AND COOKED REFRIED BEANS AT TEMP OF 49.2 TO 50F BOTH PRODUCTS WERE COOKED YESTERDAY AND BOTH PRODUCTS WERE STORED INSIDE THE TWO DOOR COOLER(UNIT AIR TEMP OF 40.9F).SHREDED MOZZARELLA CHEESE AT TEMP OF 49.7F TO 50F STORED INSIDE THE PREP COOLER(COOLER TEMP OF 48F TO 5O.7F).ALSO FOUND 30 POUNDS EL PASTOR MEAT(HOME MADE PORK GYRO) PLACED ON THE BROILER SPIT, WHICH THE UNIT WAS TURNED OFF, AT TEMP OF 59.8F TOP PART,60.1F SIDE AND 65.7F BOTTOM PART OF THE PASTOR.INTERMITTENT COOKING IS NOT ALLOWED.ONCE THE MEAT ROLL IS PLACED ON THE BROILER SPIT, COOKING MUST BE CONTINUOUS WITH THE OUTSIDE LAYER SLICED OFF WHEN COOKING IS COMPLETE.BROILER SPIT MUST BE TURNED ON WHENEVER THE PRODUCTS IS PRESENT. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME.FOOD PRODUCTS WERE DISCARDED AND DENATURED POUND 60, VALUE 150.CRITICAL VIOLATION: 7-38-005(A) H000077594-16
code 3Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED.OBSERVED A LAYER OF SOLID GREASE BUILD-UP ON TOP OF THE CONTAINER LID.INSTRUCTED TO CLEAN AND MAINTAIN.SERIUOS VIOLATION:7-38-020 HOOOO77594-16
code 19
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: LABEL FOOD AND NON FOOD PRODUCTS THAT ARE NOT STORED IN ORIGINAL CONTAINER
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REMOVE ALL BROKEN UTENSILS AND REPLACED THEM(SPOONS STRAINERS,ETC).PROVIDE SCOOPS FOR DRY FOOD(SUGAR,SALT ETC).
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN INTERIOR OF DEEP FRYER(GREASE BUILD-UP)
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: THREE COMPARTMENT SINK SLOWLY DRAINING,INSTRUCTED TO REPAIR. REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK, ALSO PROVIDE WORKING STOPPERS,PRESENTLY ALL STOPPERS ARE BROKEN
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ANY ONE ENTERING THE PREP AREA MUST WEAR HAIR RESTRAINTS
code 42

What changed since the previous inspection?

Compared with Pass on January 10, 2011: 5 findings appeared for the first time. 3 findings recurred. 3 previous findings 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.