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Taqueria El Bajio

2820 W 55Th St, Chicago, IL 60632
Mexican / Latin
Last inspected: Jul 30, 2014
74
Score
Medium Risk

The health department has logged three inspections at Taqueria El Bajio, the earliest from 2013. The latest inspection on file is from Jul 30, 2014. Diners should read medium risk as a signal that some issues exist but aren't extreme. Public records show no inspections at Taqueria El Bajio since Jul 30, 2014, so this file may not reflect current conditions.

Violation counts have held steady across recent visits, averaging around six violations each.

The most common issue across all inspections has been “refrigeration and metal stem thermometers provided and conspicuous”, showing up three times.

Taqueria El Bajio's latest score of 74 falls below the Chicago average of 81. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.

3
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Jul 30, 2014
Reinspection
6 minor violations.
View 6 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFIED MANAGER AVAILABLE AT REINSPECTION. MANAGEMENT INFORMED ME THAT THEY WILL NOT BE OPEN AND OPERATING UNTIL COOK TAKES CERTIFIED FOOD MANAGER CLASS OR REPLACEMENT IS FOUND. NO PREPPING, COOKING OR SERVING TAKING PLACE AT THIS TIME. SERIOUS VIOLATION 7-38-012 NO CITATION ISSUED
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: COOKING VENTS ABOVE FRONT AND REAR STOVES HAVE HEAVY GREASE ACCUMULATION. CLEAN AND MAINTAIN ALL COOKING VENTS IN A SANITIARY CONDITION AT ALL TIMES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: ALL FLOORS UNCLEAN UNDER AND BEHIND ALL LARGE EQUIPMENT AND SHELVING. CLEAN AND MAINTAIN ALL FLOORS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED WALLS UNCLEAN NEXT TO GRILL IN FRONT SERVICE AREA. OBSERVED REAR EXIT DOOR UNCLEAN.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: OBSERVED NO THERMOMETERS IN FRONT REFRIGERATOR OR REAR REFRIGERATORS. INSTALL THERMOMETERS IN ALL REFRIGERATORS AND CHECK OFTEN TO MAKE SURE REFRIGERATORS ARE FUNCTIONING AT 40F OR LESS AT ALL TIMES.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED NON WORKING EQUIPMENT IN REAR OF KITCHEN INCLUDING 2 REFRIGERATORS, 1 LARGE FOOD CART, A MEAT GRINDER. ALL NON WORKING EQUIPMENT MUST BE REMOVED FROM PREMISES TO DETER ANY INSECT OR RODENT HARBOR AGE
41
74
Jul 21, 2014
Routine
7 minor violations.
View 7 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED A 1/4 INCH GAP AT TOP OF DOOR IN REAR OF KITCHEN LEADING TO OUTSIDE.THERE SHOULD BE NO LIGHT VISIBLE ON TOP, SIDES OR BOTTOM OF DOOR. REAR DOOR MUST BE RODENTPROOF AND MAINTAINED AT ALL TIMES. 7-38-020
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED, COOKED AND SERVED SUCH AS CHICAKEN, BEEF AND PORK. SERIOUS VIOLATION 7-38-012
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: COOKING VENTS ABOVE FRONT AND REAR STOVES HAVE HEAVY GREASE ACCUMULATION. CLEAN AND MAINTAIN ALL COOKING VENTS IN A SANITIARY CONDITION AT ALL TIMES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: ALL FLOORS UNCLEAN UNDER AND BEHIND ALL LARGE EQUIPMENT AND SHELVING. CLEAN AND MAINTAIN ALL FLOORS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED WALLS UNCLEAN NEXT TO GRILL IN FRONT SERVICE AREA. OBSERVED REAR EXIT DOOR UNCLEAN.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: OBSERVED NO THERMOMETERS IN FRONT REFRIGERATOR OR REAR REFRIGERATORS. INSTALL THERMOMETERS IN ALL REFRIGERATORS AND CHECK OFTEN TO MAKE SURE REFRIGERATORS ARE FUNCTIONING AT 40F OR LESS AT ALL TIMES.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED NON WORKING EQUIPMENT IN REAR OF KITCHEN INCLUDING 2 REFRIGERATORS, 1 LARGE FOOD CART, A MEAT GRINDER. ALL NON WORKING EQUIPMENT MUST BE REMOVED FROM PREMISES TO DETER ANY INSECT OR RODENT HARBOR AGE.
41
70
Dec 4, 2013
License
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CUTTING BOARD AT PREP TABLE STAINED, WITH DEEP, DARK GROOVES. INSTD TO REPAIR OR REPLACE.
32
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CRACKED LIGHTSHIELD IN REAR BY EXPOSED HANDSINK. REPLACE SAME.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: NO METAL STEM THERMOMETER ON SITE. PROVIDE SAME.
40
86

Frequently Asked Questions

When was Taqueria El Bajio last inspected?

The most recent health inspection at Taqueria El Bajio on file is from Jul 30, 2014. The public record contains three inspections in total.

What is the most common violation at Taqueria El Bajio?

Across the inspection record, “refrigeration and metal stem thermometers provided and conspicuous” has been cited three times, more than any other issue at Taqueria El Bajio.

Has Taqueria El Bajio's inspection record improved over time?

Results have been roughly steady. Inspections at Taqueria El Bajio have averaged around six violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Taqueria El Bajio 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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