Barrio Urban Taqueria
Last inspected: Jul 16, 2012
82
Score
Inspectors have visited Barrio Urban Taqueria five times, with records going back to 2010. Inspectors last stopped by on Jul 16, 2012. A low risk tier reflects an inspection that turned up minimal issues. Barrio Urban Taqueria's record stops at Jul 16, 2012, more than two years back, so current conditions may differ.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
“Walls, ceilings, attached equipment constructed per code” comes up most often, recorded four times in the inspection record.
The city-wide average is 81, putting Barrio Urban Taqueria squarely in typical territory. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jul 16, 2012
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, TOP OF THE STOVES AND GRILL, BROILER, INTERIOR OF THE ICE MACHINE, EXPOSED HANDSINK IN THE EMPLOYEE WASHROOM.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR OF THE PREP AREAS THROUGHOUT ESPECIALLY UNDER THE DEEP FRYERS. DETAIL CLEAN THE FLOOR OF THE EMPLOYEE WASHROOM.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALLS AND BASEBOARD THROUGHOUT THE PREP AREA. MUST SEAL ALL OPENINGS IN THE WALLS BEHIND THE COOKING EQUIPMENT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED THE MOP SINK BACKED UP WITH DIRTY WASTE WATER. MUST REPAIR SO THAT THE MOP SINK DRAINS.
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82
Jul 3, 2012
Routine
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE OF A PREP LINE COOLER AT 46F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS FISH AND CEVICHE. UNIT TAGGED HELD FOR INSPECTION. DO NOT USE UNTIL HELD FOR INSPECTION TAG HAS BEEN REMOVED FROM THE UNIT. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SHREDDED CHEESE AT 48.0F, PICO DE GALLO AT 47.6F, COOKED CORN AT 47.4F, SALSA AT 57.7F, GOAT CHEESE AT 54.1F, FISH AT 46.0F, CEVICHE AT 53.6F, SALMON AT 53.2F, MOZZARELLA CHEESE AT 45.5F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: NO CHLORINE SANITIZER WAS OBSERVED AT THE FINAL RINSE AT THE LOW TEMPERATURE DISHMACHINE. DISHMACHINE WAS TAGGED HELD FOR INSPECTION. MUST USE THE 3 COMPARTMENT SINK IN THE REAR PREP AREA TO WASH, RINSE AND SANITIZE ALL DISHES AND UTENSILS. DO NOT USE THE DISHMACHINE UNTIL THE HELD FOR INSPECTION TAG HAS BEEN REMOVED. CRITICAL VIOLATION 7-38-030.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO SOAP OR PAPER TOWELS WERE PROVIDED AT THE BAR HANDSINK. NO SOAP WAS PROVIDED AT THE REAR PREP AREA HANDSINK. NO PAPER TOWELS WERE PROVIDED AT THE EMPLOYEE WASHROOM HANDSINK. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS AT MY REQUEST TO ALL AREAS. MANAGEMENT INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL HANDSINKS. CRITICAL VIOLATION 7-38-030.
12
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OUTER OPENINGS NOT RODENT PROOF. OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE REAR EXIT DOOR TO THE ALLEY. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL OUTER OPENINGS. SERIOUS VIOLATION 7-38-020.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (RICE AND TACOS) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATES WERE POSTED ON THE PREMISES. SERIOUS VIOLATION 7-38-012.
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, TOP OF THE STOVES AND GRILL, BROILER, INTERIOR OF THE ICE MACHINE, EXPOSED HANDSINK IN THE EMPLOYEE WASHROOM.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR OF THE PREP AREAS THROUGHOUT ESPECIALLY UNDER THE DEEP FRYERS. DETAIL CLEAN THE FLOOR OF THE EMPLOYEE WASHROOM.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALLS AND BASEBOARD THROUGHOUT THE PREP AREA. MUST SEAL ALL OPENINGS IN THE WALLS BEHIND THE COOKING EQUIPMENT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED THE MOP SINK BACKED UP WITH DIRTY WASTE WATER. MUST REPAIR SO THAT THE MOP SINK DRAINS.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROVIDE A CLEAN STORAGE CONTAINER FOR THE ICE SCOOP.
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58
Oct 17, 2011
Reinspection
3 minor violations.
View 3 violations
Previous minor violation(s) corrected 7-42-090
Inspector notes: VIOLATION CORRECTED.
29
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: VIOLATION CORRECTED.
31
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. LEAK AT NOZZLE OF BAR EXPOSED HAND SINK. MUST REPAIR.
38
86
Oct 6, 2011
Routine
10 minor violations.
View 10 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS OR HAND DRYING DEVICES AT THE FOLLOWING EXPOSED HAND WASHING SINKS: COOKS LINE KITCHEN, FRONT BAR, REAR SERVER PREP STATION. MANAGEMENT PROVIDED DURING INSPECTION.
12
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER OR CITY CERTIFICATE POSTED ON PREMISES.
21
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 9-15-10 NOT CORRECTED.#30- ALL PREPARED FOODS IN ALL FREEZERS AND WALK IN COOLER MUST BE LABELED/DATED.#32-RAW WOODEN SHELVING ABOVE FRONT KITCHEN EXPOSED HAND SINK, MUST PAINT/SEAL.#33-INTERIOR ICE MACHINES ICE BIN MUST CLEAN AND SANITIZE.#34-CERAMIC TILES ON FLOOR USED TO PROP UP DISH MACHINE DRYING TABLE, MUST REMOVE.#35-MISSING CEILING VENTILATION COVER IN LADIES WASHROOM, MUST REPLACE. MOLDY CAULKING ALONG WALL AT DISH MACHINE, MUST REPLACE.#38-LEAK AT NOZZLE OF 2 COMPARTMENT SINK. MUST REPAIR.
29
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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. EXPOSED TABLEWARE MOUTH PIECES MUST BE COVERED OR WRAPPED.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING UNDER CHAR-GRILL WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. MUST NOT USE TINFOIL AS LINER FOR EQUIPMENT.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING FLOOR DRAIN COVERS IN MOP SINK AND AT ICE MACHINE. LEAK AT NOZZLE OF 2 COMPARTMENT SINK.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING TILES ABOVE ICE MACHINE AND ENTRANCE TO WALK-IN COOLER. MUST REPLACE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. LEAK AT NOZZLE OF BAR EXPOSED HAND SINK. NO COLD WATER AT REAR EXPOSED HAND SINK. NO HOT WATER AT EMPLOYEE WASHROOM.MUST PROVIDE. LEAK UNDER MIDDLE COMPARTMENT OF THREE COMPARTMENT SINK ONTO FLOOR. TOILET LEAKING FROM FLOOR SEAL IN EMPLOYEE WASHROOM. MUST REMOVE THREADED NOZZLE FROM THREE COMPARTMENT SINK.MUST REPAIR ALL LEAKS.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR ALL BOX FREEZERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREA. ALL UNUSED COOLERS MUST BE MAINTAINED AT PROPER TEMPERATURES OR BE REMOVED FROM PREMISES.
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61
Sep 15, 2010
Routine
13 minor violations.
View 13 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND COOKS LINE COOLER WITH TEMPERATURE OF 51.1F WITH FOODS SUCH AS COOKED CHICKEN @ 48.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW AND C.D.P.H. CONTACTED @ 312-746-5426 FOR INSPECTION AND TAG REMOVAL.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 10IBS COOKED CHICKEN @ 48.5F AND 49F. 3LBS COOKED SHRIMP @ 48.8F. 1LB COOKED PORK @ 49.8F. 15LBS COOKED NOODLES @ 53.1F. 2LBS COOKED BEEF @ 48.5F. ALL FOODS DISCARDED. ALSO OBSERVED 10LBS COOKED SUSHI RICE IN RICE WARMER, NOT ON/OPERATING @76.4F. NO DOCUMENTATION ON PREMISES OF TESTED SUSHI RICE PH LEVEL. RICE DISCARDED. INSTRUCTED, SUSHI RICE MUST BE TESTED AND ALL REQUIRED DOCUMENTATION MUST BE ON SITE AND AVAILABLE.
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: 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. LOW TEMPERATURE CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER WHILE POTS BEING WASHED. 0PPM CHLORINE LEVELS AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION. MUST NOT USED UNTIL REPAIRED AND PROPERLY DISPENSING SANITIZER AND C.D.P.H. CONTACTED.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AT BOTH KITCHEN EXPOSED HAND WASHING SINKS.
12
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN ALL FREEZERS AND WALK IN COOLER MUST BE LABELED/DATED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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. KNIVES FOUND IMPROPERLY STORED BETWEEN LINE COOLER AND REACH-IN COOLER, BETWEEN WALL AND REAR PREP TABLE. MUST PROVIDE PROPER KNIFE HOLDERS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RAW WOODEN SHELVING ABOVE FRONT KITCHEN EXPOSED HAND SINK, MUST PAINT/SEAL.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINES ICE BIN MUST CLEAN AND SANITIZE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CERAMIC TILES ON FLOOR USED TO PROP UP DISH MACHINE DRYING TABLE, MUST REMOVE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING VENTILATION COVER IN LADIES WASHROOM, MUST REPLACE. MOLDY CAULKING ALONG WALL AT DISH MACHINE, MUST REPLACE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. LEAK AT NOZZLE OF 2 COMPARTMENT SINK. EXTREMELY SLOW DRAINING AT FRONT SUSHI PREP AND REAR PREP EXPOSED HAND SINKS, MUST REPAIR.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. IN FOOD PREP AREAS.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. NOT ON TOP OF ICE MACHINE.
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Frequently Asked Questions
When was Barrio Urban Taqueria last inspected?
The most recent health inspection at Barrio Urban Taqueria on file is from Jul 16, 2012. The public record contains five inspections in total.
What is the most common violation at Barrio Urban Taqueria?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited four times, more than any other issue at Barrio Urban Taqueria.
Has Barrio Urban Taqueria's inspection record improved over time?
Yes. Recent inspections at Barrio Urban Taqueria have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Barrio Urban Taqueria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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