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Taqueria Uptown

November 4, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: SMALL PREP COOLER ACROSS FROM COOKING EQUIPMENT AT IMPROPER TEMPERATURE: AIR TEMP OF 52F. THERMOMETER INSIDE THE UNIT SHOWED AIR TEMP OF 52F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:COOKED CHICKEN,SLICE TOMATOES,SOUR CREAM ETC. UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
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 STORED INSIDE THE SMALL PREP COOLER:COOKED CHICKEN AT TEMP OF 48F; SLICED TOMATOES AT TEMP OF 54F; SOUR CREAM AT TEMP OF 56.6F, SHREDDED LETTUCE AT TEMP OF 53.6F AND SHREDDED CHEESE AT TEMP OF 49.8F. FOOD DISCARDED AND DENATURED POUNDS 4, VALUE $25. CRITICAL VIOLATION:7-38-00(A)
code 3Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: NO HOT WATER PROVIDED AT SINKS THROUGHOUT THE PREMISES: THREE COMPARTMENT SINK WATER TEMP OF 63.2F; EXPOSED HAND SINKS IN PREP AREAS AT TEMP OF 54.6F TO 54.7F; AND HOT WATER INSIDE THE WASHROOM AT TEMP OF 57.7F. INSTRUCTED TO PROVIDE HOT WATER AT ALL SINKS THROUGHOUT THE PREMISES. CRITICAL VIOLATION: 7-38-030.
code 9Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: GREASE BUILD-UP AT EXTERIOR OF COOKING EQUIPMENT, ON TOP OF THE PIPE BEHIND THE COOKING EQUIPMENT. REMOVE DEBRIS INSIDE THE UNUSED OVEN. MINERAL AND DEBRIS BUILD-UP INSIDE THE ICE MACHINE, AND DEBRIS INSIDE THE UNUSED TWO DOOR COOLER. INSTRUCTED TO CLEAN AND SANITIZE EQUIPMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: GREASE BUILD-UP AND FOOD DEBRIS ON FLOOR UNDER AND AROUND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: IMPROPER LIGHT SHIELDS PROVIDED ABOVE THE COOKING EQUIPMENT UNDER THE HOOD. MUST PROVIDE PROPER ENCLOSED/SOLID LIGHT SHIELDS. DEAD LIGHT BULB AT REAR PREP AREA, INSTRUCTED TO REPLACE. DUST BUILD-UP INSIDE THE LIGHT SHIELDS INSTRUCTED TO CLEANAND MAINTAIN.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: VENT COVERS IN DINING AREA AND INSIDE THE WASHROOMS NOT MAINTAINED,DUST BUILD-UP,INSTRUCTED TO CLEAN.
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: UNUSED CHEST FREEZER IN REAR OF PREP AREA. INTERIOR IS RUSTY AND HAS A MOLD-LIKE BUILD-UP INSIDE, FOUL ODOR. MUST REMOVE UNIT FROM PREMISES OR REFINISH, WASH AND SANITIZE SURFACES.
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on July 30, 2013: 8 findings appeared for the first time. 1 finding recurred. 4 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.