Taqueria Los Portales, Inc.
Passed most recently but 3 prior failures on record
2013-12-31 Pass Complaint 3 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
INSTRUCTED TO USE FOOD GRADE FREEZER BAGS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
UPRIGHT FREEZER, REAR, HAS BUILD UP OF GRIME . INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR UNDER SHELVING, AND COOKING EQUIPMENT HAS BUILD UP OF GRIME. MUST DETAIL CLEAN.
2013-07-25 Pass Canvass Re-Inspection ▾
No violations found.
2013-07-16 Fail Canvass 2 ▾
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATION NOT CORRECTED FROM AUGUST 3,2012; REPORT #1234445 #30-PROVIDE LABEL OF INGREDIENTS FOR SLICED CAKES STORED INSIDE THE FRONT COOLER IN SELLING AREA. STILL TODAY OBSERVED SAME VIOLATION. LABEL MUST BE PROVIDED INCLUDED AT H...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
VIOLATION UPGRADED TO A SERIOUS VIOLATION #29
2012-08-03 Pass Canvass 1 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
PROVIDE LABEL OF INGREDIENTS FOR SLICED CAKES STORED INSIDE THE FRONT COOLER IN SELLING AREA.
2012-01-23 Pass Canvass Re-Inspection ▾
No violations found.
2012-01-12 Fail Canvass 6 ▾
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED.WATER EXTREMELY SLOWLY GO...
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. NEED TO PROVIDE INGREDIENT LABEL FOR ALL SLICED SWEET, INCLUDING WHAT IS BROUGHT IN FROM BAKERY.
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. ALL SERVING AND COOKING SPOON MUST BE REMOVED FROM INSIDE FOOD ONCE IS STORED IN COOLERS.ALSO REORGANIZE INTERIOR CHES...
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. REMOVE EXCESS ICE BUILD-UP INSIDE THE CHEST FREEZER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...
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. PROVIDE THERMOMETER FOR INSIDE THE CHEST FREEZER.
2011-07-26 Pass Canvass Re-Inspection 1 ▾
ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
OBSERVED MGR.ALLOWED CUSTOMERS USE TOILET GOING THROUGH KITCHEN PREP AREA.INSTRUCTED TO STOP CUSTOMERS ACCESS TO EMPLOYEE TOILET IN KITCHEN FOOD PREP/SERVING AREA.
2011-07-19 Fail Canvass CRITICAL 8 ▾
NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. EVIDENCE OF LIFE ANIMALS NOTED ON FACILITY AT THE TIME OF INSPECTION. NOTED 3DOGS IN THE BAS...
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. OBSERVED NONCOMPLIANCE OF PREVIOUS MINOR VIOLATION OF 03-29-10 REPORT #88317 #34" flo...
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. INSTRUCTED TO INVERT(STORE OR KEEP UPSIDE DOWN) ...
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. INSTRUCTED TO TIGHTEN UP LOOSED TOILET SEAT.
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. INSTRUCTED TO REPAIR PAINT PEELINB ON WALL IN DINING.
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. INSTRUCTED TO REPLACE LIGHT SHIELD MISSING ABOVE PREP TABLE IN KITCHEN AT FRONT SECT...
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. INSTRUCTED TO PROVIDE THERMOMETER INSIDE ALL COOLERS.
ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. OBSERVED MGR.ALLOWED CUSTOMERS USE TOILET GOING THROUGH KITCHEN PREP AREA.INSTRUCTED TO STOP CUSTOMERS ACCESS TO EMPLOYEE TOILET IN KITCHE...
2010-03-29 Pass Complaint 5 ▾
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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, s...
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.floors under heavy equipment, cooking equipment, storage shelving/racks not clean need detailed cleaning(corners).floors in bsmt. storage are...
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.walls in prep area not clean need cleaning, walls that had peeling paint/plaster by bathroom door shall be repair.
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. Shielding to protect against broken glass falling into food shall be prov...
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...
Data sourced from Chicago Dept. of Public Health ·
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