Los Taquitos Grill
Last inspected: Jul 7, 2010
52
Score
The inspection history at Los Taquitos Grill is still short, with only two visits logged. The latest inspection on file is from Jul 7, 2010. High risk indicates the latest inspection turned up problems worth knowing about. Public records show no inspections at Los Taquitos Grill since Jul 7, 2010, so this file may not reflect current conditions.
Inspection results have stayed in a similar range over the last few visits, averaging around 13 violations each.
“* certified food manager on site” comes up most often, recorded two times in the inspection record.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. This restaurant has more on its record than most do.
2
Inspections
0
Critical latest
0
Major latest
13
Minor latest
Inspection History
Jul 7, 2010
Complaint
13 minor violations.
View 13 violations
* 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 CERTIFIED FOOD MANAGER ON SITE WHILE FOOD IS BEING PREPARED AND SERVED AT THIS TIME OF INSPECTION.MUST BE ON SITE AT ALL TIMES.
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.LABLE AND DATE COOKED FOODS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Inspector Comments: 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.STORE SINGLE SERVING UTENSILS PROPERLY.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Inspector Comments: 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.MUST REPAIR OUTLET COVER IN DINING AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.WINDOW SILLS,DEEP FRYER,FILTERS AT HOOD.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST SEAL HOLE IN FLOOR AT SERVICE COUNTER.MUST REPLACE DAMAGED AND MISSING FLOOR TILES IN PREP AREAS,DINING AREA.MUST CLEAN FLOOR IN WALK IN COOLER AND ALONG WALL BASES THROUGHOUT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE STAINED CEILING TILES IN DINIG AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Inspector Comments: 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.LIGHT NEEDED AT HOOD & BASEMENT.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Inspector Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.REPLACE SPRING ON TOILET ROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Inspector Comments: 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 FAUCETS OR PIPES AT HAND SINK IN TOILET ROOM & MOPSINK HAS RUST COMING OUT WHEN WATER IS TURNED ON.
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.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Inspector Comments: 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.MUST REMOVE PUSH CART FROM DINING AREA.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: Inspector Comments: All employees must wear garments that are clean and of washable character and nature.STORE BELONGINGS PROPERLY.
42
52
May 11, 2010
Routine
13 minor violations.
View 13 violations
* 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 CERTIFIED FOOD MANAGER ON SITE WHILE FOODS ARE PREPARED AND SERVED AT THIS TIME OF INSPECTION.MUST BE ON SITE AT ALL TIMES FOOD IS BEING HANDLED.
21
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.LABLE AND DATE COOKED FOODS.
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.STORE SINGLE SERVING UTENSILS PROPERLY.
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 REMOVE FOIL FROM SURFACES.MUST REPAIR OUTLET COVER IN DINING AREA.
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.WINDOW SILLS,DEEP FRYER,FILTERS AT HOOD.
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 SEAL HOLE IN FLOOR AT SERVICE COUNTER.MUST REPLACE DAMAGED AND MISSING FLOOR TILES IN PREP AREAS,DINING AREA.MUST CLEAN FLOOR IN WALK IN COOLER AND ALONG WALL BASES THROUGHOUT.
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 REPLACE STAINED CEILING TILES IN DINIG 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.LIGHT NEEDED AT HOOD & BASEMENT.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.REPLACE SPRING ON TOILET ROOM DOOR.
37
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 FAUCETS OR PIPES AT HAND SINK IN TOILET ROOM & MOPSINK HAS RUST COMING OUT WHEN WATER IS TURNED ON.
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.
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.MUST REMOVE PUSH CART FROM DINING AREA.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees must wear garments that are clean and of washable character and nature.STORE BELONGINGS PROPERLY.
42
52
Frequently Asked Questions
When was Los Taquitos Grill last inspected?
The most recent health inspection at Los Taquitos Grill on file is from Jul 7, 2010. The public record contains two inspections in total.
What is the most common violation at Los Taquitos Grill?
Across the inspection record, “* certified food manager on site” has been cited two times, more than any other issue at Los Taquitos Grill.
Has Los Taquitos Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Los Taquitos Grill have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Los Taquitos Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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