Barrio Urban Taqueria
Troubled record — failed 2 of 5 inspections for food temperature, plumbing & waste
2012-07-16 Pass Canvass Re-Inspection 4 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, TOP OF THE STOVES AND GRILL, BROILER, INTERIOR OF THE ICE MACHINE, EXPOSED HANDSINK IN THE EMPLOYEE WASHROOM.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DETAIL CLEAN THE FLOOR OF THE PREP AREAS THROUGHOUT ESPECIALLY UNDER THE DEEP FRYERS. DETAIL CLEAN THE FLOOR OF THE EMPLOYEE WASHROOM.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN THE WALLS AND BASEBOARD THROUGHOUT THE PREP AREA. MUST SEAL ALL OPENINGS IN THE WALLS BEHIND THE COOKING EQUIPMENT.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED THE MOP SINK BACKED UP WITH DIRTY WASTE WATER. MUST REPAIR SO THAT THE MOP SINK DRAINS.
2012-07-03 Fail Canvass CRITICAL 11 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE OF A PREP LINE COOLER AT 46F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS FISH AND CEVICHE. UNIT TAGGED HELD FOR INSPECTION. DO NOT USE UNTIL HELD FOR INSP...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SHREDDED CHEESE AT 48.0F, PICO DE GALLO AT 47.6F, COOKED CORN AT 47.4F, SALSA AT 57.7F, GOAT CHEESE AT 54.1F, FISH AT 46.0F, CEVICHE AT 53.6F, SALMON AT 53.2F, MOZZARELLA CHEESE A...
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
NO CHLORINE SANITIZER WAS OBSERVED AT THE FINAL RINSE AT THE LOW TEMPERATURE DISHMACHINE. DISHMACHINE WAS TAGGED HELD FOR INSPECTION. MUST USE THE 3 COMPARTMENT SINK IN THE REAR PREP AREA TO WASH, RINSE AND SANITIZE ALL DISHES AND UTENSILS. DO NOT...
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
NO SOAP OR PAPER TOWELS WERE PROVIDED AT THE BAR HANDSINK. NO SOAP WAS PROVIDED AT THE REAR PREP AREA HANDSINK. NO PAPER TOWELS WERE PROVIDED AT THE EMPLOYEE WASHROOM HANDSINK. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS AT MY REQUEST TO ALL AREAS. ...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OUTER OPENINGS NOT RODENT PROOF. OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE REAR EXIT DOOR TO THE ALLEY. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL OUTER OPENINGS. SERIOUS VIOLATION 7-38-020.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (RICE AND TACOS) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS AR...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, TOP OF THE STOVES AND GRILL, BROILER, INTERIOR OF THE ICE MACHINE, EXPOSED HANDSINK IN THE EMPLOYEE WASHROOM.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DETAIL CLEAN THE FLOOR OF THE PREP AREAS THROUGHOUT ESPECIALLY UNDER THE DEEP FRYERS. DETAIL CLEAN THE FLOOR OF THE EMPLOYEE WASHROOM.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN THE WALLS AND BASEBOARD THROUGHOUT THE PREP AREA. MUST SEAL ALL OPENINGS IN THE WALLS BEHIND THE COOKING EQUIPMENT.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED THE MOP SINK BACKED UP WITH DIRTY WASTE WATER. MUST REPAIR SO THAT THE MOP SINK DRAINS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST PROVIDE A CLEAN STORAGE CONTAINER FOR THE ICE SCOOP.
2011-10-17 Pass Canvass Re-Inspection 3 ▾
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
VIOLATION CORRECTED.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
VIOLATION CORRECTED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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...
2011-10-06 Fail Canvass CRITICAL 10 ▾
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS OR HAND DRYING DEVICES AT THE FOLLOWING EXPOSED HAND WASHING SINKS: COOKS LINE KITCHEN, FRONT BAR, REAR SERVER PREP STATION. MANAGEMENT PROVIDED DURI...
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER OR CITY CERTIFICATE POSTED ON PREMISES.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 9-15-10 NOT CORRECTED.#30- ALL PREPARED FOODS IN ALL FREE...
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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. EXPOSED TABLEWARE MOUTH PIECES MUST BE COVERED OR W...
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING UNDER CHAR-GRILL WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. MUST NOT USE TINFOIL AS LINER FOR EQUIPME...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING FLOOR DRAIN COVERS IN MOP SINK AND AT ICE MACHINE. LEAK AT NOZZLE OF 2 COMPARTMENT SINK.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING TILES ABOVE ICE MACHINE AND ENTRANCE TO WALK-IN COOLER. MUST REPLACE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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...
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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. MUST PROVIDE FOR ALL BOX FREEZERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN ...
2010-09-15 Pass w/ Conditions Canvass CRITICAL 13 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND COOKS LINE COOLER WITH TEMPERATURE OF 51.1F WITH FOODS SUCH AS COOKED CHICKEN @ 48.5F. COOLER TAGGED HE...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 10IBS COOKED CHICKEN @ 48.5F AND 49F. 3LBS COOKED SHRIMP @ 48.8F. 1LB ...
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AT BOTH KITCHEN EXPOSED HAND WASHING SINKS.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN ALL FREEZERS AND WALK IN COOLER MUST BE LABELED/DATED.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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. KNIVES FOUND IMPROPERLY STORED BETWEEN LINE COOLER ...
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RAW WOODEN SHELVING ABOVE FRONT KITCHEN EXPOSED HAND SINK, MUST PAINT/SEAL.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINES ICE BIN MUST CLEAN AND SANITIZE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CERAMIC TILES ON FLOOR USED TO PROP UP DISH MACHINE DRYING TABLE, MUST REMOVE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING VENTILATION COVER IN LADIES WASHROOM, MUST REPLACE. MOLDY CAULKING ALONG WALL AT DISH MACHINE, MUST REPLACE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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...
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. IN FOOD PREP AREAS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. NOT ON TOP OF ICE MACHINE.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.