EL TACONCITO.

Chicago Health Dept

10536 S TORRENCE AVE · SOUTH CHICAGO, CHICAGO

Last inspected 2012.

4 inspections on record since 2010 · Last inspected Jun 2012.

Last inspected Jun 2012. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JUN 2012

INSPECTION HISTORY

JUN 21

2012

PASS W/ CONDITIONS 3 violations 1 CRITICAL

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND APPROX 3LBS COOKED PORK TAMALES MAITAINED AT IMPROPER COLD TEMPERATURES IN COOLER 48.3F,48F,53F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. FOOD WAS DISPOSED OF BY MANAGER TOTAL COST APPROX $20.00 CRITICAL CITATION ISSUED.

Serious Documentation & Training

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ON SITE/DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED OR NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. SERIOUS CITATION ISSUED

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NO SOAP DEVICE HOLDER AT PREP HAND SINK. MUST INSTALL

FEB 28

2011

PASS 6 violations

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.OBSERVED MISSING FILTER ON THE HOOD INSTRUCTED TO REPLACE.

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.OBSERVED THE FOLLOWING NOT CLEAN HOOD, STOVE TOP,BULK CONTAINERS INSTRUCTED TO CLEAN ALSO CLEAN AND SANITIZE CUTTING BOARDS, BEAN MIXER BLADE.

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.OBSERVED THE FLOOR UNDER AND AROUND THE COOKING EQUIPMENT NOT CLEAN INSTRUCTED TO CLEAN.

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. Use dustless cleaning methods.OBSERVED THE WALL BEHIND THE COOKING EQUIPMENT NOT CLEAN, AND THE RESTROOM WALLVENT DUSTY AND THE CEILING FAN VENT DUSTY INSTRUCTED TO CLEAN ALL THE ABOVE ITEMS.

Minor Sanitation

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE LIGHT SHIELDS NOT CLEAN IN REAR KITCHEN, INSTRUCTED TO CLEAN ALSO LIGHTS UNDER HOOD.

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.NOZZEL LEAKING AT 3 COMPARTMENT INSTRUCTED TO REPAIR AND REPLACE NOZZEL NOW USING SPRAYER ONLY.

MAY 4

2010

PASS 2 violations 1 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP REACH-IN COOLER NOT MAINTAINING THE PROPER TEMPERATURE, TEMP. WAS 46 F. COOLER WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH WHEN FIXED MUST FAX LETTER TO 312-746-4240 ATTN: MS. WOOTEN. OTHER PREP COOLER ON SITE MAINTAINING THE PROPER TEMP. INSTRUCTED TO USE OTHER COOLER. NO CITATION ISSUED.

Serious Food Storage & Handling

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOUND FOOD IN UNAPPROVED (GARBAGE) BAGS, INSTRUCTED TO PLACE PRODUCT IN APPROVED FOOD BAGS/CONTAINERS AND PROPERLY DATE/LABEL ITEMS. ITEMS WERE DISCARDED A COMBINED WEIGHT OF 18 LBS. VALUED AT $20.00 NO CITATION ISSUED.

APR 26

2010

FAIL 14 violations 4 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. FOUND 2 LBS. OF RAW FISH AT 67.4 F, 2 LBS. OF COOKED CHICKEN AT 90.5 F AND 15 LBS. OF PORK CHOPS AT 93.0 F SITTING ON THE PREP TABLE. ALL ITEMS WERE DISCARDED VALUED AT APPROX. $20.00. MUST KEEP COLD FOODS AT 40 F OR LOWER AND HOT FOODS AT 140 F OR LOWER. CITATION # 60272-10 ISSUED.

Critical Employee Hygiene

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER MULTI-TASKING AND NOT WASHING HANDS, HANDLING RAW FOODS AND READY TO EAT, WIPING DOWN PREP AREA WITH WASH CLOTH. INSTRUCTED TO PROPERLY WASH HANDS AFTER MULTI-TASKING AND BEFORE/AFTER WEARING GLOVES.

Critical Employee Hygiene

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED 3-COMPARTMENT SINK WITH STANDING WASTE WATER IN ALL THREE COMPARTMENTS-UNABLE TO DRAIN. INSTRUCTED TO HAVE SINK REPAIRED AND MAINTAIN ADEQUATE PLUMBING. ALSO FOUND A WASTE DRAIN PIPE DRAINING INTO THE EXPOSED HAND WASHING SINK IN THE PREP AREA. INSTRUCTED TO RE-ROUTE DRAIN PIPE TO A FLOOR DRAIN AND MUST INCREASE HOT/COLD WATER PRESSURE AT EXPOSED HAND SINK. CITATION #60273-11

Critical Employee Hygiene

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. FOUND NO SOAP/PAPER TOWELS AT THE EXPOSED HAND WASHING SINK IN THE PREP AREA. MUST PROVIDE AND MAINTAIN AT ALL TIMES.

Serious Food Storage & Handling

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED-FOUND A REACH-IN COOLER WITH PRODUCE INSIDE OF IT OUTDOOR OF BUSINESS (ON THE SIDE) UNPROTECTED/UNSECURED. INSTRUCTED TO HAVE COOLER PLACED INSIDE OF ESTABLISHMENT. CITATION #60274-12

Serious Documentation & Training

* 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. FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. FISH, BEEF, PORK, RICE, ETC.) MUST HAVE ONE ON SITE AT ALL TIMES.

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.

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 RECAULK AROUND WASH BOWL IN EMPLOYEE'S TOILET ROOM, PAINT/SEAL RAW WOOD SHELVES IN EMPLOYEE'S TOILET ROOM AND IN PREP AREA. MUST PROVIDE A PARTITIONER TO SEPARATE 3-COMP. FROM EXPOSED HAND SINK AND REPLACE CUTTING BOARDS WITH DEEP/DARK GROOVES. MUST PROVIDE A SNEEZE GUARD FOR SELF-SERVING STATIONS IN DINING AREA.

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 DETAIL CLEAN INTERIOR OF ALL COOLERS/FREEZERS AND SHELVES THROUGH-OUT.

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 DETAIL CLEAN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.

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 REPLACE ALL WATER STAINED CEILING TILES, CLEAN ALL VENTS, AND SEAL AROUND ALL PIPES/CONDUITS AND FIXTURES. PROVIDE MISSING ELECTRICAL OUTLET FIXTURES.

Minor Food Storage & Handling

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF-CLOSING DEVICE TO BOTH TOILET DOORS.

Minor Sanitation

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 INSTALL A 3-COMP. SINK WITH COMPARTMENTS LARGE ENOUGH TO SUBMERGE THE LARGEST UTENSIL/EQUIPMENTS.

Minor Sanitation

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. MUST STORE ALL UNUSED WASH CLOTHS IN A BUCKET OF SANITIZING SOLUTION.

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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