JAN 3
2018
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
TAQUERIA PRIMO CHUKIS UPTOWN.
BEAT. 35/100
1708 W LAWRENCE AVE · UPTOWN, CHICAGO
Last inspected January 3, 2018 · passed with conditions
Failed 2 of 7 inspections. 10 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
7
2 passed · 3 w/ conditions · 2 failed
VIOLATIONS
38
includes 10 critical
RECORDS COVER
1 YEAR
since Aug 2016
INSPECTION HISTORY
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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)
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
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
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
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.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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.
APR 112017FAILED10 violations4 CRITICALDETAILS
APR 11
2017
FAILED
10 violations4 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
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).
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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).
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
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)
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
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.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
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.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
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
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
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.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED FOOD ENCRUSTED BLENDER, UTENSILS, AND COOKING EQUIPMENT. MUST CLEAN AFTER EACH USE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MISSING WALL BASEBOARD COVING AT THE MOP SINK. MUST REPLACE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAK UNDER THE WASHROOM WASHBOWL ONTO THE FLOOR. MUST REPAIR.
JAN 42017PASS W/ CONDITIONS12 violations2 CRITICALDETAILS
JAN 4
2017
PASS W/ CONDITIONS
12 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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).
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
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)
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN IN DETAIL EXTERIOR TOP AND SIDES OF THE STOVE AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR OF ALL COOLERS FOUND DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MISSING FLOOR TILES AND TILE GROUT AT THE REAR THREE COMPARTMENT SINK AND REAR EXPOSED HAND SINK AREA. MUST REPLACE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN IN DETAIL THE WALLS BY THE 3 COMPT SINK AND BESIDE THE EXPOSED HAND SINK WITH FOOD SPLATTERED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAK ON THE FAUCET ARM CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAK UNDER THE THREE COMPARTMENT SINK. MUST REPAIR.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
EMPLOYEES HANDLING AND PREPARING FOODS IN THE PREP AREA MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
WIPING CLOTHS THROUGHOUT MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
NOV 142016PASS W/ CONDITIONS8 violations2 CRITICALDETAILS
NOV 14
2016
PASS W/ CONDITIONS
8 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
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.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN IN DETAIL EXTERIOR TOP AND SIDES OF THE STOVE AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN IN DETAIL THE WALLS BY THE 3 COMPT SINK AND BESIDE THE EXPOSED HAND SINK WITH FOOD SPLATTERED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAK ON THE FAUCET ARM CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
EMPLOYEES HANDLING AND PREPARING FOODS IN THE PREP AREA MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
show all 7 inspections →
AUG 262016FAILED4 violations1 CRITICALDETAILS
AUG 26
2016
FAILED
4 violations1 CRITICALDETAILS
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
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).
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
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.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
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.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
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.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →