Erika Grill — Taqueria El Gallo
Last inspected: May 6, 2011
61
Score
Erika Grill — Taqueria El Gallo has been inspected three times since 2010. The most recent report on file is from May 6, 2011. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. The file hasn't been updated since May 6, 2011, so take the current picture with that in mind.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to 10 violations per visit.
Across the inspection history, “walls, ceilings, attached equipment constructed per code” is the issue that surfaces most often, recorded two times.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
3
Inspections
0
Critical latest
0
Major latest
10
Minor latest
Inspection History
May 6, 2011
Suspected Food Poisoning
10 minor violations.
View 10 violations
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, FOUND CONTAINER OF CKD. BEANS AT 104.5F, [6LBS] ANOTHER CONTAINER WITH ABOUT 3LBS SLICED TOMATOES AT 48.06F. INADEQUATE FOOD PROTECTION. MUST KEEP COLD FOOD AT 40F OR BELOW, HOT 140F OR HIGHER. MANAGE STATES BEANS WERE COOKED YESTERDAY. ABOVE FOOD ITEMS DISCARDED. V=60.00. CRITICAL CITATION ISSUED, 7-38-005[A].
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. OBSERVED EMPLOYEE, WASHING, RINSING MULTI USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INADEQUATE UTENSIL SANITATION. INSTRUCTED PROPER SET UP OF 3PART SINK USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
8
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 FOODS INSIDE WALK IN COOLER.
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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
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. MUST REPLACE BROKEN GASKETS ON BOTH REACH IN COOLERS DOORS IN 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; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, STORAGE SHELVES, ETC..
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 THRU-OUT PREMISES, INCLUDING BASEMENT.
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 REPAIR NORTH WALLS IN SMALL STORAGE ROOM NEAR KITCHEN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE A LIGHT SHIELD ABOVE PREP TABLE IN KITCHEN.
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 SEAL RUSTY GREASE TRAP UNDER 3PART SINK.
38
61
Dec 21, 2010
Reinspection
No violations found.
100
Dec 16, 2010
License
3 minor violations.
View 3 violations
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. OBSERVED THE WALL NOT SEALED AROUND THE HAND SINK AND IN BASEMENT INSTRUCTED TO RESEAL.
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED TWO MISSING LIGHT SHIELDS IN REAR PREP KITCHEN INSTRUCTED TO REPLACE.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.FRONT HAND SINK LEAKING AT BOTTOM PIPE INSTRUCTED TO REPAIR.
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86
Frequently Asked Questions
When was Erika Grill — Taqueria El Gallo last inspected?
The most recent health inspection at Erika Grill — Taqueria El Gallo on file is from May 6, 2011. The public record contains three inspections in total.
What is the most common violation at Erika Grill — Taqueria El Gallo?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited two times, more than any other issue at Erika Grill — Taqueria El Gallo.
Has Erika Grill — Taqueria El Gallo's inspection record improved over time?
No. Recent inspections at Erika Grill — Taqueria El Gallo have averaged around 10 violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Erika Grill — Taqueria El Gallo 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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