Hello Tacos! De Cero
Last inspected: May 25, 2017
78
Score
The health department has logged 12 inspections at Hello Tacos! De Cero, the earliest from 2010. The most recent visit was on May 25, 2017. Diners can read the low risk label as a sign that recent inspections have gone well. The file hasn't been updated since May 25, 2017, so take the current picture with that in mind.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about seven violations before that.
The pattern that stands out is “walls, ceilings, attached equipment constructed per code”, which has been cited nine times.
By comparison, the average Chicago facility scores 81, putting Hello Tacos! De Cero on the weaker side. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
May 25, 2017
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUSTY WIRE SHELVING WALK-IN COOLER BASEMENT STORAGE AREA, INSTRUCTED TO RESEAL AND BETTER MAINTAIN, NO SPLASH ON EXPOSED HAND SINK SECOND BAR AREA, INSTRUCTED TO INSTALL,
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO DETAIL CLEAN INTERIOR OF FRYERS AND VENTS ABOVE COOKING EQUIPMENT, 1ST FLOOR FOOD PREP AREA KITCHEN,
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NOT CLEAN UNDER COOKING EQUIPMENT FIRST FLOOR PREP AREA, AND OUTSIDE BACK DOOR GROUND AREA NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: EXPOSED HAND SINK BEHIND SECOND BAR, SLOW DRAINING, INSTRUCTED TO REPAIR,
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: BASEMENT STORAGE AREA CLUTTER, NOT CLEAN OR ORGANIZE, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
41
78
Nov 29, 2016
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: EXTERIOR OF GREASE TRAP AT BASEMENT 3-COMPARTMENT SINK WITH RUST. INSTD TO REMOVE RUST AND MAINTAIN. CHEMICAL DISPENSING LINES AT 3-COMPARTMENT SINK IN BASEMENT IN POOR REPAIR, EXCESSIVE BLACK SUBSTANCE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR OF STEAM WELL IN 1ST FLOOR PREP AREA NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: BLACK WALL AND CEILING IN 1ST FLOOR PREP AREA. INSTD TO FINISH IN LIGHT COLOR.
35
86
Mar 30, 2016
Reinspection
2 minor violations.
View 2 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLBASE UNDER BASEMENT DISHMACHINE IN POOR REPAIR. INSTD TO REPAIR SAME.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHTS IN 1ST FLOOR PREP AREA WITHOUT SHIELDS. INSTD TO PROVIDE PROPER SHIELDS OR SHATTER PROOF BULBS.
36
90
Mar 18, 2016
Routine
5 minor violations.
View 5 violations
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS FROM 4/8/15 REPORT 1533126 NOT CORRECTED: 32- PAINT RUSTY EXTERIORS OF BOTH GREASE TRAPS IN BASEMENT PREP/DISHWASHING AREA. 38- REPAIR DIPPER WELL IN FOOD PREP AREA ON FIRST FLOOR. CITATION ISSUED 7-42-090 SERIOUS.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: EXTERIOR SIDES OF DISHMACHINE AT 1ST FLOOR BAR WITH EXCESSIVE CALCIUM, LIME BUILD-UP. INSTD TO CLEAN AND MAINTAIN SAME. CUTTING BOARD AT 1ST FLOOR PREP AREA STAINED WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. INTERIOR OF ICE MACHINE WITH SOME RUST ACCUMULATION. INSTD TO REMOVE RUST.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLBASE UNDER BASEMENT DISHMACHINE IN POOR REPAIR. INSTD TO REPAIR SAME.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHTS IN 1ST FLOOR PREP AREA WITHOUT SHIELDS. INSTD TO PROVIDE PROPER SHIELDS OR SHATTER PROOF BULBS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: BASEMENT 3-COMPARTMENT SINK FAUCET , BASEMENT DISHMACINE SPRAYER AND PIPE UNDER DISHMACHINE LEAKING. INSTD TO REPAIR ALL LEAKS.
38
78
Apr 8, 2015
Routine
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: COOKED BEANS IN BASEMENT FOOD PREP AREA IN PREP SINK AT 80 DEGREES. COOKED BEANS AND COOKED CHICKEN STORED INSIDE COLD OVEN IN FIRST FLOOR PREP AREA AT 134.2F, AND 134.1F. ALL HOT FOODS MUST BE HELD AT 140 DEGREES OR ABOVE AND ALL COOKED FOODS BEING COOLED MUST REACH AN INTERNAL TEMPERATURE OF 40 DEGREES WITHIN 6 HOURS(140 TO 70 DEGREES IN 2 HOURS AND FROM 70 O 40 DEGREES IN 4 HOURS). ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES, 33LB VALUED AT $25 DISCARDED. CRITICAL VIOLATION 7-38-005(A).
3
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OUTSIDE GREASE CONTAINER NOT PROPERLY MAINTAINED. GREASE FOUND ON THE LID OF THE RECEPTACLE. INSTRUCTED TO KEEP EXTERIOR CLEAN. SERIOUS VIOLATION 7-38-020.
19
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT RUSTY EXTERIORS OF BOTH GREASE TRAPS IN BASEMENT PREP/DISHWASHING AREA. REPLACE BROKEN FOOD STORAGE CONTAINERS IN BASEMENT FOOD PREP AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE INTERIORS OF BOTH DEEP FRYERS IN FIRST FLOOR PREP AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT AND DEBRIS).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN DUST BUILD-UP FROM EXHAUST VENTS IN BOTH MALE WASHROOMS AND IN FEMALE EMPLOYEE WASHROOM. CLEAN WALLS THROUGHOUT WHERE STAINS AND DIRT ARE PRESENT. CLEAN FILTERS, LIGHT SHIELDS AND INTERIOR OF CANOPY ABOVE COOKING EQUIPMENT IN FIRST FLOOR FOOD PREP AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTALL A SPLASH GAURD AT UTILITY SINK IN FIRST FLOOR PREP AREA. ALSO INSTRUCTED TO REMOVE SOAP AND PAPER TOWELS FROM SAME SINK AND HAVE ALL EMPLOYEES USE THE EXPOSED HANDSINK NEXT TO DIPPER WELL IN FOOD PREP AREA. REPAIR DIPPER WELL IN FOOD PREP AREA ON FIRST FLOOR.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL STOCK AND ARTICLES(INCLUDING PERSONAL ITEMS) STORED ON THE FLOORS IN STORAGE ROOMS AND AREAS MUST BE ELEVATED 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALLS WHERE SPACE PERMITS.
41
67
Apr 29, 2014
Reinspection
8 minor violations.
View 8 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST PROVIDE COVERS FOR ALL CONSUMABLE ICE BINS IN BAR AREAS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE INTERIOR OF THE FRYERS IN THE 1ST FLOOR PREP AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN FLOORS IN 1ST FLOOR PREP AREA AND BEHIND ICE MACHINES IN BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST SEAL ALL OPENINGS IN WALLS AND CEILINGS. NOTED LARGE OPENINGS AND BROKEN WALL TILES IN THE FIRST FLOOR PREP AREA BEHIND A SMALL REACH IN COOLER ACROSS FROM GRILL. MUST ALSO SEAL OPENINGS AROUND LARGE PIPE BEHIND LARGE ICE MACHINE IN THE BASEMENT. ALSO NOTED OPENINGS ALONG WALL BASES AT THE BOTTOM OF THE BASEMENT STAIRS LEADING TO THE BASMENT PREP AREA. (THE STAIRCASE NEAREST TO THE ICE MACHINES)ALSO NOTED HOLES IN THE UPPER AND LOWER WALL BEHIND THE HOT WATER HEATER. ALSO NOTED AN OPENING IN THE CEILING IN THE HOT WATER HEATER ROOM.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE BURNED OUT LIGHT BULBS IN THE 1ST FLOOR PREP AREA.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST PROVIDE A SELF CLOSING DEVICE AT EACH EMPLOYEE WASHROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REMOVE FOUL ODORS IN THE MENS CUSTOMER WASHROOM. MUST INSTALL A SPLASH GUARD BETWEEN THE 1ST FLOOR MOP SINK AND THE PREP COOLER.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE CLUTTER IN BASEMENT STORAGE AREA. MUST REMOVE ALL UNNECESSARY ITEMS AND ORGANIZE REMAINING ITEMS.
41
67
Apr 18, 2014
Routine
9 minor violations.
View 9 violations
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 PROTECTED. NOTED APPROXIMATELY 1/4 INCH GAPS ALONG THE BOTTOMS OF THE FRONT AND REAR EXIT DOORS. ALSO NOTED A SMALL OPENING ON THE LEFT SIDE OF THE DOOR IN THE SMALL DINING AREA. MUST REPAIR AND MAKE DOORS COMPLETELY INSECT AND RODENT PROOF. SERIOUS CITATION ISSUED 7-38-020
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST PROVIDE COVERS FOR ALL CONSUMABLE ICE BINS IN BAR AREAS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE INTERIOR OF THE FRYERS IN THE 1ST FLOOR PREP AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN FLOORS IN 1ST FLOOR PREP AREA AND BEHIND ICE MACHINES IN BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST SEAL ALL OPENINGS IN WALLS AND CEILINGS. NOTED LARGE OPENINGS AND BROKEN WALL TILES IN THE FIRST FLOOR PREP AREA BEHIND A SMALL REACH IN COOLER ACROSS FROM GRILL. MUST ALSO SEAL OPENINGS AROUND LARGE PIPE BEHIND LARGE ICE MACHINE IN THE BASEMENT. ALSO NOTED OPENINGS ALONG WALL BASES AT THE BOTTOM OF THE BASEMENT STAIRS LEADING TO THE BASMENT PREP AREA. (THE STAIRCASE NEAREST TO THE ICE MACHINES)ALSO NOTED HOLES IN THE UPPER AND LOWER WALL BEHIND THE HOT WATER HEATER. ALSO NOTED AN OPENING IN THE CEILING IN THE HOT WATER HEATER ROOM.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE BURNED OUT LIGHT BULBS IN THE 1ST FLOOR PREP AREA.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST PROVIDE A SELF CLOSING DEVICE AT EACH EMPLOYEE WASHROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REMOVE FOUL ODORS IN THE MENS CUSTOMER WASHROOM. MUST INSTALL A SPLASH GUARD BETWEEN THE 1ST FLOOR MOP SINK AND THE PREP COOLER.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE CLUTTER IN BASEMENT STORAGE AREA. MUST REMOVE ALL UNNECESSARY ITEMS AND ORGANIZE REMAINING ITEMS.
41
64
Apr 16, 2013
Routine
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED CLEANING AROUND ALL EQUIPMENT AND SHEVLING IN 1st FLOOR PREP AREAS TO REMOVE SPILLS AND DEBRIS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FOUND VENT COVERS IN TOILET ROOMS WITH HEAVY DUST BUILD UP. MUST CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED FILTERS ABOVE COOKING EQUIPMENT WITH GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN.
38
86
May 8, 2012
Routine
4 minor violations.
View 4 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST INVERT ALL MULTI-USE UTENSILS AT RACKS NEXT TO DISHMACHINE AREA.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN INTERIOR OF FRYERS TO REMOVE EXCESS GREASE BUILD-UP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN FLOORS UNDER ALL KITCHEN EQUIPMENT ON FIRST FLOOR TO REMOVE FOOD DEBRIS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST TIGHTEN COLD WATER FAUCET HANDLE AND FAUCET BASE TO PREVENT SMALL LEAK. MUST REPAINT RUSTED GREASE TRAP BOXES UNDER BOTH 3 COMP SINKS ON 1ST FLOOR AND BASEMENT.
38
82
Apr 6, 2011
Routine
6 minor violations.
View 6 violations
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 PROVIDE COVERS FOR BAR ICE BINS.
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. GREASY SHELVES AROUND HAND SINK, INSTRUCTED TO CLEAN.
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. GREASE BUILD UP NOTED ON FLOOR UNDER HAND SINK, INSTRUCTED TO CLEAN.
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. PEELING PAINT NOTED ON BASEMENT KITCHEN CEILING ABOVE DISH MAINE.
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. INADEQUATE LIGHTING INSIDE BASEMENT DRY STORAGE ROOM, INSTRUCTED TO PROVIDE SAME.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MUST PROVIDE A SELF CLOSING DEVICE FOR TOILET ROOM DOORS IN BASEMENT.
37
74
Jun 10, 2010
Suspected Food Poisoning
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Post new handwashing signs in the washrooms and ill employee advisory as required in the kitchen.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Air dry all utensils after sanitizing, do not store any food utensils in any standing liquids.
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. Remove unsanitary wood blocks under the dishroom table legs. Wash, rinse and sanitize the dirty cooler fan guards.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN AND MAINTAIN THE KITCHEN FLOORS DAILY AND REPAIR THE GAP NEXT TO THE STEAM TABLE BY 8/4/10 PER PREVIOUS REPORT. The floors and baseboards of the first floor kitchen and the basement utility rooms and dish area are dirty and damaged. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner, and reseal the floors and baseboards of the utility rooms to prevent possible pest harborage.
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. Clean and maintain the walls and ceilings in the upstairs kitchen (scrub dirty tiles and pipe chases) and utility rooms (repair holes in walls) so they are smooth and sanitary from top to bottom.
35
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. Clean out the elevator pit.
41
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.
42
70
May 4, 2010
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: POST SUPPLIED HAND WASHING SIGNS IN THE EMPLOYEE WASH ROOMS.
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.
31
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. CLEAN AND MAINTAIN THE KITCHEN FLOORS DAILY AND REPAIR THE GAP NEXT TO THE STEAM TABLE.
34
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.
42
82
Frequently Asked Questions
When was Hello Tacos! De Cero last inspected?
The most recent health inspection at Hello Tacos! De Cero on file is from May 25, 2017. The public record contains 12 inspections in total.
What is the most common violation at Hello Tacos! De Cero?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited nine times, more than any other issue at Hello Tacos! De Cero.
Has Hello Tacos! De Cero's inspection record improved over time?
Yes. Recent inspections at Hello Tacos! De Cero have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Hello Tacos! De Cero 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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