El Molino Taqueria
Last inspected: Feb 9, 2011
70
Score
The inspection history at El Molino Taqueria is still short, with only two visits logged. El Molino Taqueria was last inspected on Feb 9, 2011. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. No fresh inspection data is available: the latest entry for El Molino Taqueria dates to Feb 9, 2011.
The trend has been favorable: violation counts have eased from around 10 violations to closer to seven violations per visit over the last few inspections.
Looking across the full record, “food in original container, properly labeled” is the recurring theme, flagged two times.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
2
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Feb 9, 2011
Routine
7 minor violations.
View 7 violations
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.MUST LABLE & DATE COOKED FOODS & PREPACKAGED DESSERTS IN COOLERS.
30
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.MUST REMOVE FOIL FROM SURFACES,RUST FROM SURFACES IN WALK IN COOLER.MUST PROVIDE SINK STOPPERS.
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.MUST CLEAN VENTILATION VENTS IN DINING & TOILET ROOM,LIGHT SHIELDS IN FRONT PREP AREA.
33
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.MUST REMOVE GRAFITTY FROM WALLS IN MEN'S TOILET ROOM.MUST REPLACE STAINED CEILING TILES IN DINING AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN DINING AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.REPLACE BURNT OUT LIGHT BULB IN FRONT PREP AREA.
36
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.MUST REPAIR OR REPLACE VENTILATION NOT WORKING IN STAFF TOILET ROOM.MUST REMOVE DRAIN LINE FROM HAND SINK IN STAFF TOILET ROOM TO OPEN SITE FLOOR DRAIN.
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.WALK IN COOLER.
40
70
Jul 7, 2010
Routine
10 minor violations.
View 10 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. FACILITY NOT MAINTAINING PROPER TEMPERATURE, FOUND WALK IN COOLER AT 62.9F INADEQUATE FOOD PROTECTION. MUST KEEP UNIT AT 40F OR BELOW. OWNER CALL TECH. TO REPAIR UNIT. UNIT REPAIRED BEFORE EXIT INTERVIEW. CITATION ISSUED 7-38-005[A] CRITICAL.
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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE WALK IN COOLER; 15 LBS. OF CKD. BEANS AT 54.3F, 10 LBS. SAUCE 58.1F, 11 LBS. RICE 54.0F, 8 LBS. OF CKD STEAK 56.6F, 2 LBS. CHEESE STUFFED PEPPERS 59.3F, 15 LBS. CKD LAMB 64.1F, 4 DOZ. EGGS 60.2F, AND 4 GAL. MILK 58.6F, INADEQUATE FOOD PROTECTION. MUST KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. FOOD DISCARDED, V=$300.O0. CITATION ISSUED 7-38-005 [A] CRITICAL.
3
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. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
30
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. MUST REPAIR BOTTOM PANEL OF PREP TABLE IN REAR KITCHEN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT IN BOTH PREP AREAS, COOLERS, BOTTOM PANELS OF STEAM AND PREP TABLES, AND KITCHEN'S EXPOSED SINK.
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. MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNER AND ALONG WALLS THRU-OUT PREMISES.
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. MUST CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT.
35
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 ADEQUATE THERMOMETERS FOR COOLERS.
40
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. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
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. CLEANING TOWELS MUST BE PROPERLY STORED.
43
61
Frequently Asked Questions
When was El Molino Taqueria last inspected?
The most recent health inspection at El Molino Taqueria on file is from Feb 9, 2011. The public record contains two inspections in total.
What is the most common violation at El Molino Taqueria?
Across the inspection record, “food in original container, properly labeled” has been cited two times, more than any other issue at El Molino Taqueria.
Has El Molino Taqueria's inspection record improved over time?
Yes. Recent inspections at El Molino Taqueria have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Molino Taqueria means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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