Taqueria El Taconcito
Last inspected: Jun 30, 2014
64
Score
TAQUERIA EL TACONCITO, located at 10536 S Torrence Ave in Chicago, IL, had a moderate risk inspection on June 30, 2014, with a score of 64. This inspection identified nine minor violations, including issues with maintaining proper food temperatures and customer advisories. Across three previous inspections, the facility has generally maintained a low-risk status.
3
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Jun 30, 2014
Routine
9 minor violations.
64
Jan 31, 2013
Routine
2 minor violations.
90
Jul 25, 2012
License
1 minor violation.
95
Violations — Jun 30, 2014 Inspection
Facilities to maintain proper temperature
Inspector notes: REACH-IN COOLER NEXT TO 2-DOOR REACH-IN FREEZER NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP IN BOTTOM OF UNIT RECORDED AT 48.9F. INSTRUCTED TO HAVE UNIT SERVICED AND TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES.CRITICAL VIOLATION 7-38-005(A). UNIT TAGGED HELD FOR INSPECTION.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: COOKED BEEF-61.1F, COOKED BEEF-99.1F-126.0F, COOKED BEANS-47.8F, FRESH BEEF-47.9F. ALL COOKED FOODS MUST BE HELD AT 140 DEGREES OR ABOVE UNTIL SERVED. ALL COOKED FOODS BEING COOLED MUST BE COOLED WITHIN 6 HOURS(140-70 IN 2 HOURS AND FROM 70-40 IN 4 HOURS WHICH SHOULD BE DOCUMENTED). CRITICAL VIOLATION 7-38-005(A). ALL PRODUCT FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED.
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL PREPARED AND COOKED FOODS HELD OVER 24 HOURS MUST BE LABELED AND DATED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN CONTAINERS WITH HANDLES UP OR OUT.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE FOLLOWING: CABINET INTERIOR OF DEEP FRYER, STORAGE SHELVES, LEGS AND WHEELS OF ALL EQUIPMENT IN FOOD PREP AREA, ALL PREP TABLES, EXTERIOR OF GREASE TRAP, INTERIOR OF ICE MACHINE, INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, GREASY BUILD-UP). KEEP FLOORS IN REAR STORAGE DRY.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN HOOD AND ALL ATTACHED PIPING ALONG THE WALL BEHIND COOKING EQUIPMENT. REPLACE ALL STAINED CEILING TILES THROUGHOUT. RE-PAINT WALL ABOVE PREP TABLE WHERE SURFACE IS CHIPPED. CLEAN DIRT AND DEBRIS FROM ALL LIGHT SHIELDS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPLACE MISSING STOPPERS(2) FOR 3 COMPARTMENT SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST PROPERLY STORE WET MOPS UPRIGHT AND DISCARD DIRTY MOP WATER FROM BUCKET TO PREVENT INSECT HARBORAGE.
41
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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