Taqueria Primo Chukis Uptown
Last inspected: Jan 3, 2018
82
Score
Taqueria Primo Chukis Uptown has been inspected seven times since 2016. The most recent visit was on Jan 3, 2018. Low risk means the most recent visit produced few or no significant findings. Taqueria Primo Chukis Uptown's record stops at Jan 3, 2018, more than two years back, so current conditions may differ.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
Looking across the full record, “food and non-food contact equipment utensils clean” is the recurring theme, flagged five times.
Compared to the broader Chicago restaurant scene, this is about average. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 3, 2018
Routine
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO E IMPROPER:- LARGE CONTAINER OF RICE 88.7F (INSIDE REFRIGERATION UNIT), BREADED BEEF STEAK 45.5F, BEEF 49.8F, BEEF (SHREDDED) 116.6F, BEANS 95.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 28 LBS OF PRODUCTS WORTH $142.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, PORK, BEANS ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON DUTY AT ALL TIMES. SERIOUS VIOLATION #7-38-012
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOTED ASSORTED FOOD ITEMS INSIDE THE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAMES AND/OR PREPARED BY DATE.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: NOTED THE FOLLOWING:- DIRTY AND DEEP CUTS ON CUTTING BOARDS AT THE PREP AREA, FOOD PARTICLES ON RAILS OF THE SERVICE COOLER, DIRT, OLD FOOD DEBRIS AND FOOD SPILLS ON SHELVES INSIDE THE REFRIGERATION UNIT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL OF THE ABOVE.
33
82
Apr 19, 2017
Reinspection
No violations found.
100
Apr 11, 2017
Complaint
10 minor violations.
View 10 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. TALL REACH-IN COOLER FOUND AT 46.9F WITH FOOD SUCH AS COOKED RICE AT 67.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. COOKED RICE AT 67.6F, BEEF AT 54.9F, PORK AT 53.7F, COOKED CHICKEN AT 47.2F. ALSO NOTED COOKED BEEF STORED IN A LARGE, DEEP METAL PAN ON REAR DISH AREA SHELVING AT 104.5F. ALL FOODS DISCARDED. MANAGEMENT STATES A TOTAL OF 123 LBS WITH AN ESTIMATED VALUE OF $450.00. CRITICAL VIOLATION 7-38-005(A).
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: OBSERVED POOR HYGIENIC PRACTICES.COOK OBSERVED HANDLING PREPARED, READY TO EAT TACOS WITH BARE HANDS AND ASSEMBLING WITH ASSORTED TOPPINGS SUCH AS CHEESE AND CILANTRO WITH BARE HANDS. OBSERVED SAME EMPLOYEE THEN USING GLOVES WITHOUT WASHING HANDS. REVIEWED THE REQUIRED USE OF GLOVES OR UTENSILS WITH READY TO EAT FOODS. CRITICAL VIOLATION. 7-38-010(A)
6
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO PAPER TOWELS AT THE PREP EXPOSED HAND SINK AND NO SOAP OR TOWELS AT THE REAR DISH HAND SINK. MUST PROVIDE AT ALL TIMES.CRITICAL VIOLATION 7-38-030.
12
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION WHILE THE ABOVE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES AND SERVED. MANAGER ARRIVED WITH AN EXPIRED CITY OF CHICAGO CERTIFICATE AFTER INSPECTION WAS MADE. SERIOUS VIOLATION 7-38-012.
21
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS FROM 1-4-17 NOT CORRECTED. #33- INTERIOR OF ALL COOLERS FOUND DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.: MUST CLEAN IN DETAIL EXTERIOR TOP AND SIDES OF THE STOVE AND MAINTAIN. #34- MUST CLEAN THE FLOOR THROUGHOUT THE PREP/COOK AREA,UNDER AND BEHIND THE COOKING EQUIPMENT. ELEVATE 6" OFF THE FLOOR, ALL FOODS ON THE CRATE, AND BAGS STORED ON THE FLOOR THROUGHOUT HALLWAY GOING TO THE DRY STORAGE AREA.#35- CLEAN IN DETAIL THE WALLS BY THE 3 COMPARTMENT SINK AND BESIDE THE EXPOSED HAND SINK WITH FOOD SPLATTERED. #38- LEAK UNDER THE THREE COMPARTMENT SINK. MUST REPAIR. LEAK ON THE FAUCET ARM CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN. #43- WIPING CLOTHS THROUGHOUT MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.#45-NO FOOD HANDLERS CERTIFICATE OR PROOF OF TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE. SERIOUS VIOLATION 7-42-090
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUSTY METAL RACK SHELVING IN THE TALL REACH-IN COOLER. MUST REPLACE. DIRTY FOOD SPLATTER PLASTIC CURTAINS AT THE REAR KITCHEN ENTRANCE. MUST CLEAN AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED FOOD ENCRUSTED BLENDER, UTENSILS, AND COOKING EQUIPMENT. MUST CLEAN AFTER EACH USE.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MISSING WALL BASEBOARD COVING AT THE MOP SINK. MUST REPLACE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK UNDER THE WASHROOM WASHBOWL ONTO THE FLOOR. MUST REPAIR.
38
61
Jan 4, 2017
Routine
12 minor violations.
View 12 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS BEING HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 20 LBS COOKED CHICKEN AT 48.2 AND 20LBS COOKED BEANS AT 51.1F IN THE TALL REACH-IN COOLER. COOLER AMBIENT TEMPERATURE AT 39.1F. ALSO FOUND 3LBS COOKED TONGUE AT 130.1F, 2LBS BEANS AT 132.1F IN THE STEAM TABLE. ALL FOODS DISCARDED. ESTIMATED VALUE TO BE $75.00. CRITICAL VIOLATION 7-38-005(A).
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: OBSERVED POOR HYGIENIC PRACTICES.COOK OBSERVED HANDLING PREPARED, READY TO EAT TACOS WITH BARE HANDS AND ASSEMBLING WITH ASSORTED TOPPINGS SUCH AS CHEESE AND CILANTRO WITH BARE HANDS. REVIEWED THE REQUIRED USE OF GLOVES OR UTENSILS WITH READY TO EAT FOODS. CRITICAL VIOLATION. 7-38-010(A)
6
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN IN DETAIL EXTERIOR TOP AND SIDES OF THE STOVE AND MAINTAIN.
33
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR OF ALL COOLERS FOUND DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN THE FLOOR THRU-OUT THE PREP/COOK AREA,UNDER AND BEHIND THE COOKING EQUIPMENT. ELEVATE 6" OFF THE FLOOR,ALL FOODS ON THE CRATE, AND BAGS STORED ON THE FLOOR.ON THRU HALLWAY GOING TO THE DRY STORAGE AREA.
34
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MISSING FLOOR TILES AND TILE GROUT AT THE REAR THREE COMPARTMENT SINK AND REAR EXPOSED HAND SINK AREA. MUST REPLACE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN IN DETAIL THE WALLS BY THE 3 COMPT SINK AND BESIDE THE EXPOSED HAND SINK WITH FOOD SPLATTERED.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK ON THE FAUCET ARM CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.
38
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK UNDER THE THREE COMPARTMENT SINK. MUST REPAIR.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: EMPLOYEES HANDLING AND PREPARING FOODS IN THE PREP AREA MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WIPING CLOTHS THROUGHOUT MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
43
Food handler requirements met
Inspector notes: NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
45
55
Nov 14, 2016
Suspected Food Poisoning
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE REACH IN COOLER. MARINATED PORK AT 47.9F AND PASTOR AT 45.6F INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F DURING STORAGE INSIDE THE REACH IN COOLER. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $200.00, TOTAL 10 LBS.
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO HAND SOAP ON THE EXPOSED HAND SINK IN THE REAR PREP AREA. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH HAND SOAP AND PAPER TOWEL. CRITICAL VIOLATION 7-38-030. MANAGER PROVIDED HAND SOAP IN THE EXPOSED HAND SINK DURING INSPECTION.
12
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN IN DETAIL EXTERIOR TOP AND SIDES OF THE STOVE AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN THE FLOOR THRU-OUT THE PREP/COOK AREA,UNDER AND BEHIND THE COOKING EQUIPMENT. ELEVATE 6" OFF THE FLOOR,ALL FOODS ON THE CRATE, AND BAGS STORED ON THE FLOOR.ON THRU HALLWAY GOING TO THE DRY STORAGE AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN IN DETAIL THE WALLS BY THE 3 COMPT SINK AND BESIDE THE EXPOSED HAND SINK WITH FOOD SPLATTERED.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK ON THE FAUCET ARM CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: EMPLOYEES HANDLING AND PREPARING FOODS IN THE PREP AREA MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
42
Food handler requirements met
Inspector notes: NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
45
67
Sep 7, 2016
Reinspection
No violations found.
100
Aug 26, 2016
License
4 minor violations.
View 4 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: PREP AREA ENTRANCE NOT PROTECTED. INSTRUCTED TO INSTALL A SLIDING DOOR TO PROTECT THE FOOD IN THE PREP AREA FROM ANYBODY GOING TO THE PREP AREA. SERIOUS VIOLATION 7-38-005(A).
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: FRONT ENTRANCE DOOR NOT RODENT/INSECTS PROOFED. WITH OVER 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOF THE DOOR/ SERIOUS VIOLATION 7-38-020.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MISSING HANDLE OF THE LID OF THE 2 DOOR PREP COOLER. MUST REPAIR,INSTALL A HANDLE AND MAINTAIN. RUSTED BOTTOM SHELVE OF THE HOT HOLDING UNIT. MUST REMOVE RUST AND RE PAINT AND MAINTAIN.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN IN DETAIL THE WALLS UNDERNEATH BEHIND THE 3 COMPARTMENT SINK AND THE EXPOSED HAND SINK AND MAINTAIN. REPLACE ALL WATER STAINED CEILING TILES IN THE REAR STORAGE ARE/FURNACE ROOM AND MAINTAIN. WALL VENT COVER IN THE HALLWAY OF THE WATER HEATER AND MOP SINK AREA WITH DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN. REPAIR THE FRONT COUNTER RIM UNDER THE JUICE AND MILK DISPENSER. MAKE IT SMOOTH EASILY CLEANABLE.
35
82
Frequently Asked Questions
When was Taqueria Primo Chukis Uptown last inspected?
The most recent health inspection at Taqueria Primo Chukis Uptown on file is from Jan 3, 2018. The public record contains seven inspections in total.
What is the most common violation at Taqueria Primo Chukis Uptown?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited five times, more than any other issue at Taqueria Primo Chukis Uptown.
Has Taqueria Primo Chukis Uptown's inspection record improved over time?
Yes. Recent inspections at Taqueria Primo Chukis Uptown have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Taqueria Primo Chukis Uptown means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants