EL MOLINO TAQUERIA.

Chicago Health Dept

3945 W 31ST ST · NORTH LAWNDALE, CHICAGO

Last inspected 2011.

2 inspections on record since 2010 · Last inspected Feb 2011.

Last inspected Feb 2011. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

FEB 2011

INSPECTION HISTORY

FEB 9

2011

PASS 7 violations

Minor Chemical Safety

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.MUST LABLE & DATE COOKED FOODS & PREPACKAGED DESSERTS IN COOLERS.

Minor Sanitation

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.MUST REMOVE FOIL FROM SURFACES,RUST FROM SURFACES IN WALK IN COOLER.MUST PROVIDE SINK STOPPERS.

Minor Sanitation

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.MUST CLEAN VENTILATION VENTS IN DINING & TOILET ROOM,LIGHT SHIELDS IN FRONT PREP AREA.

Minor Sanitation

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.MUST REMOVE GRAFITTY FROM WALLS IN MEN'S TOILET ROOM.MUST REPLACE STAINED CEILING TILES IN DINING AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN DINING AREA.

Minor Sanitation

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.REPLACE BURNT OUT LIGHT BULB IN FRONT PREP AREA.

Minor Plumbing & Waste

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 and Regulations of the Board of Health.MUST REPAIR OR REPLACE VENTILATION NOT WORKING IN STAFF TOILET ROOM.MUST REMOVE DRAIN LINE FROM HAND SINK IN STAFF TOILET ROOM TO OPEN SITE FLOOR DRAIN.

Minor Other

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.WALK IN COOLER.

JUL 7

2010

PASS W/ CONDITIONS 10 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE, FOUND WALK IN COOLER AT 62.9F INADEQUATE FOOD PROTECTION. MUST KEEP UNIT AT 40F OR BELOW. OWNER CALL TECH. TO REPAIR UNIT. UNIT REPAIRED BEFORE EXIT INTERVIEW. CITATION ISSUED 7-38-005[A] CRITICAL.

Critical Food Temperature

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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE WALK IN COOLER; 15 LBS. OF CKD. BEANS AT 54.3F, 10 LBS. SAUCE 58.1F, 11 LBS. RICE 54.0F, 8 LBS. OF CKD STEAK 56.6F, 2 LBS. CHEESE STUFFED PEPPERS 59.3F, 15 LBS. CKD LAMB 64.1F, 4 DOZ. EGGS 60.2F, AND 4 GAL. MILK 58.6F, INADEQUATE FOOD PROTECTION. MUST KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. FOOD DISCARDED, V=$300.O0. CITATION ISSUED 7-38-005 [A] CRITICAL.

Minor Chemical Safety

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. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.

Minor Sanitation

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. MUST REPAIR BOTTOM PANEL OF PREP TABLE IN REAR KITCHEN.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT IN BOTH PREP AREAS, COOLERS, BOTTOM PANELS OF STEAM AND PREP TABLES, AND KITCHEN'S EXPOSED SINK.

Minor Sanitation

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. MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNER AND ALONG WALLS THRU-OUT PREMISES.

Minor Sanitation

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. MUST CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Minor Employee Hygiene

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. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

Minor Sanitation

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. CLEANING TOWELS MUST BE PROPERLY STORED.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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