Taqueria Uptown

April 12, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings3

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO SOAP AND PAPER TOWELS PROVIDED AT FRONT EXPOSED HAND SINK.NO SOAP PROVIDED AT EXPOSED HAND SINK IN PREP AREA,AND NO PAPER TOWEL PROVIDED AT STAFF/CUSTOMER'S WASHROOM. WHEN I REQUEST SOAP EMPLOYEE TOOK THE SOAP FROM THE WASHROOM AND GAVE IT TO ME AND WHEN I ASKED TO PROVIDE SOAP AT FRONT CONTAINER TOOK IT FROM REAR EXPOSED SINK.INSTRUCTED TO PROVIDED SOAP AND PAPER TOWELS AT ALL TIME AT EXPOSED HAND SINKS AND WASHBOWL INSIDE THE WASHROOM FOR PROPER HAND WASHING CRITICAL VIOLATION:7-38-030
code 12Priority
No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other Animalscritical

Inspector note: INFESTATION OF MICE, SIGHTED DROPPINGS THROUGHOUT THE PREMISES. FRONT AREA: INSIDE THE CABINET UNDER THE EXPOSED HAND SINK, ON TOP THE WATER PIPE BEHIND THE EXPOSED HAND SINK. NORTH WEST CORNER BEHIND THE COCA-COLA REACH-IN COOLER IN DINING AREA. KITCHEN: UNDER AND BEHIND COOKING EQUIPMENT AND COOLERS, ON TOP SHELVES WERE FOOD IS STORED, UNDER THE BURNERS OF THE STOVE, INSIDE THE STOVE, UNDER THE FLAT GRILL, INSIDE THE RAILS OF COOLERS, ALSO ON FLOORS AND CORNERS OF FURNACE AREA. STORAGE AREA ON SHELVES WHERE FOOD IS STORED ON TOP PARTIALLY OPENED CONTAINERS LID MICE DROPPINGS, GNAWED PAPER WITH DROPPINGS ON SHELVES BY FOOD CONTAINERS AND FOOD. ALSO THROUGHOUT THE BASEMENT, AND INSIDE THE CABINET UNDER THE WASHBOWL IN THE WASHROOM. OVER 300 MICE DROPPINGS. INSTRUCTED TO REMOVE DROPPINGS, CLEAN SANITIZE MENTIONED AREAS AND EQUIPMENT. CONTACT PEST CONTROL COMPANY FOR SERVICE. OUTER OPENINGS NOT PROTECTED, SIDE DOOR BOTTOM AND SIDE RUSTY AND HOLES TO OUTSIDE. LARGE HOLE IN SCREEN DOOR. NEED TO RODENT/INSECT PROOF DOORS. CRITICAL VIOLATION:7-38-020.
code 13Priority
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 TWO BROWN LARGE CONTAINERS WITH CHICKEN SOUP AT TEMP OF 54.3F TO 55.6F, STORED INSIDE THE TWO DOOR REACH-IN COOLER AT NORTH WALL OF THE KITCHEN. A PLASTIC TALL WHITE CONTAINER WITH BEEF AND SHRIMP SOUP AT TEMP OF 65.7F TO 68F STORED INSIDE THE TWO DOOR REACH-IN COOLER AT SOUTH WALL OF THE KITCHEN. REFRIED BEANS STORED AT STEAM TABLE AT TEMP OF 112F TO 114F. PASTOR(RAW PORK) AT TURNED-OFF SPIT UNIT AT TEMP OF 54.3F TO 55F. MENTIONED PRODUCTS WERE COOKED ON 4-11-17 AND EL PASTOR( RAW PORK) WAS MADE IN THE MORNING ON 4-12-17, PER COOK STATEMENT. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE, ALSO FOOD MUST BE REHEATED TO 165F OR ABOVE PRIOR TO STORING AT STEAM TABLE. STEAM TABLE IS A HOT HOLDING UNIT. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED. POUNDS 90, VALUE $400. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: BROKEN RUBBER GASKET AT INTERIOR DOOR OF THE TWO DOOR REACH-IN COOLER(NORTH WALL). EXCESS WATER INSIDE THE PREP COOLER,NEED TO REMOVE AND REPAIR CAUSE. KITCHEN CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE CUTTING BOARDS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN ALL INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, MUST SCRAPE ALL EXCESS GREASE AND DEBRIS FROM UNDER THE FLAT GRILL, INSIDE RACKS OF ALL COOLERS, DRIED FOOD AND DEBRIS. NEED TO CLEAN AND MAINTAIN. DUST BUILD-UP BETWEEN THE RADIATOR AT FRONT WINDOWS. UPPER, INTERIOR SURFACES OF ICE MACHINE NOT CLEAN, SLIMY AREAS AROUND ICE MAKING COMPONENTS. MUST CLEAN AND SANITIZE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: NEED TO REMOVE DEBRIS/ITEMS ON FLOOR THROUGHOUT THE PREMISES (1ST FLOOR AND BASEMENT), ESPECIALLY IN CORNERS AND UNDER EQUIPMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DUST BUILD-UP ON CEILING FANS IN DINING AREA. ACCUMULATED GREASE ON WALL FAN IN KITCHEN. NEED TO CLEAN AND MAINTAIN
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: LIGHTS IN HOOD ABOVE COOKING EQUIPMENT NOT PROPERLY SHIELDED. MUST INSTALL SOLID LIGHT SHIELDS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: EXPOSED HAND SINK IN KITCHEN AND HANDSINK IN WASHROOM SLOWLY DRAINING, NEED TO REPAIR. NO BACKFLOW PREVENTION DEVICE AT HOSE BIB IN BASEMENT. MUST INSTALL.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NO STEM THERMOMETER PROVIDED ON PREMISES. INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK FOOD TEMPERATURES.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: SOME GREASE AND DEBRIS ON OUTSIDE WASTE OIL CONTAINER,INSTRUCTED TO CLEAN AND MAINTAIN
code 41

What changed since the previous inspection?

Compared with Pass on November 28, 2016: 11 findings appeared for the first time.

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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.