JUL 18
2014
PASSED
5 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
TAQUERIAS EL PASO #1.
BEAT. 48/100
2567 N CICERO AVE · BELMONT CRAGIN, CHICAGO
Last inspected July 18, 2014 · passed
Failed 3 of 7 inspections. 3 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
7
4 passed · 3 failed
VIOLATIONS
35
includes 3 critical
RECORDS COVER
4 YEARS
since Mar 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Inspector Comments: MUST CLEAN WINDOW SILLS
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Inspector Comments: MUST PROVIDE END CAPS ON LIGHT SHIELDS IN FRONT PREP AREA
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Inspector Comments: MUST PROVIDE DIPPING WELL FOR BULK ICE CREAM
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
Inspector Comments: MUST WEAR HAIR RESTRAINT WHEN PREPARING FOOD
JUL 112014FAILED11 violations3 CRITICALDETAILS
JUL 11
2014
FAILED
11 violations3 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 43.9F AND ANOTHER PREP COOLER AT 44.9F.WITH READY TO EAT AND POTENTIALY HAZARDOUS FOODS STORED INSIDE FOR SALE.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-8040.(CRITICAL 7-38-005A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED IMPROPER TEMPERATURES OF COOKED,READY TO EAT & RAW FOODS STORED INSIDE OF ABOVE MENTIONED PREP COOLERS SUCH AS COOKED SHRIMP 46.6F,RAW STEAK 45.5-51.0F,RAW SHRIMP 45.3F,COOKED STEAK 46.8F,COOKED PABLANO PEPPERS 46.4F,COOKED CHICKEN 44.7F,COOKED RICE 43.8F-48.0F,COOKED BEANS 45.9F-51.7F-51.4F,COOKED PORK 44.8F.NO TIME AND TEMPEARTURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX. 44LBS. $210.(CRITICAL 7-38-005A)
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED EVIDENCE OF MORE THAN 50 RODENT DROPPINGS SCATTER ON FLOOR UNDER PREP TABLE IN DISH WASHING AREA,ON FLOOR IN FURNANCE ROOM,ON FLOOR NEXT TO REACH IN COOLER IN REAR AREA,IN LOWER CABINET OF VANITY IN WOMEN'S TOILET ROOM,ALSO MORE THAN 30 LIVE SMALL FLIES IN CONTAINER OF ONIONS AND 3- LARGE FLIES FYING AROUND PREMISES.MUST REMOVE DROPPING,CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/11/14.(SERIOUS 7-38-020)
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE READY TO EAT AND POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED HANDLED AND SERVED SUCH AS RICE,SHRIMP,CHICKEN,BEANS ETC.MUST BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED,HANDLED AND SERVED.(SERIOUS 7-38-012)
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS FROM REPORT #1336090 6/13/13 NOT CORRECTED #30-ALL FOOD CONTAINERS AND STORAGE AREA,IN REACH IN COOLER AND UPRIGHT CONTAINERS NEED TO BE LABELED AND DATED.#32-MUST RESTRICT FROM USING CARRYOUT BAGS FOR FOOD STORAGE MUST INVEST IN FOOD GRADE BAGS.MUST RESEAL ALL RAW WOOD CHIPPING SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.#34-FLOORS IN MAIN KITCHEN AREA AND PREP REAR AREA FLOORS NEED DETAIL CLEANING,BEHIND COOKING EQUIPMENT UNDER AND AROUND HEAVY EQUIPMENT.THE FLOOR IN REAR PREP AREA NEEDS TO BE SEALED TO BE SMOOTH AND EASILY CLEANABLE.#36-NEEDS MORE LIGHTING IN THE REAR PREP AREA BY 3- COMPARTMENT SINK AREA.#38-CANOPY HOOD MISSING FILTER,ALSO VERY GREASY AND DIRT BUILD UP,NEEDS TO DETAIL CLEAN AND REPLACE MISSING FILTER.WOMEN'S BATH ROOM IN FRONT AREA MISSING KNOB FOR THE COLD WATER,NEEDS TO REPLACE.MUST REPAIR AND MAINTAIN.(SERIOUS 7-42-090)
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REMOVE FOIL FROM PIPES AND OTHER SURFACES.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER AND DOOR ON SAME.MUST REMOVE RUST FROM PREP TABLES AND AT GRILL TABLE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN PREP TABLES,GRILL TABLES,WINDOW SILLS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPAIR OR REPLACE HOLES IN WALLS AROUND PIPES IN DISH WASHING AREA,MEN'S TOILET ROOM AND NEAR REAR EXIT DOOR.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE LIGHT SHIELDS AND END CAPS ON LIGHT SHIELDS IN FRONT PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST PROVIDE DIPPING WELL FOR BULK ICE CREAM.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
MUST WEAR HAIR RESTRAINT WHEN PREPARING FOOD.
JUN 132013PASSED6 violationsDETAILS
JUN 13
2013
PASSED
6 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL FOOD CONTAINERS AND STORAGE AREA,IN REACH IN COOLER AND UPRIGHT CONTAINERS NEED TO BE LABEL AND DATED.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE MUST INVEST IN FOOD GRADE BAGS, MUST RESEAL ALL RAW WOOD CHIPPING SURFACES, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS IN MAIN KITCHEN AREA,AND PREP REAR AREA FLOORS NEED DETAIL CLEANING,BEHIND COOKING EQUIPMENT UNDER AND AROUND HEAVY EQUIPMENT.THE FLOORS IN THE REAR PREP AREA NEEDS TO BE SEALED TO BE SMOOTH AND EASY CLEANABLE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
NEEDS MORE LIGHTING IN THE REAR PREP AREA BY THE 3 COMPARTMENT SINK AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
CANOPY HOOD MISSING FILTER, ALSO VERY GREASY AND DIRTY BUILD UP, NEEDS TO DETAIL CLEANING AND REPLACE MISSING FILTER. WOMEN'S BATHROOM IN FRONT AREA MISSING KNOB FOR THE COLD WATER, NEEDS TO REPLACE, AND REPAIR SLOW DRAINING HAND SINK IN REAR KITCHEN AREA
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
ALL REACH IN AND UPRIGHT REFRIGERATIONS NEED THERMOMETER.
AUG 232012FAILED6 violationsDETAILS
AUG 23
2012
FAILED
6 violationsDETAILS
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
Dish washing facilities not maintaned or operated. While running and draining water in middle of three compartment sink, water coming up right side. Instructed to detail clean grease trap and drainline to prevent inadequate disposal of waste water. Serious citation issued 7-38-030.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Exhaust hood. filters, storage shelves and cooking equipment not cleaned. Instructed to detail clean and sanitize.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floors along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Light bulbs not shielded in prep area or under exhaust hood. Instructed to sheild bulbs and provide ends caps.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Thmermometer not provided inside coolers. Instructed to have thermometer conspicuous inside all coolers.
show all 7 inspections →
MAR 302010PASSED3 violationsDETAILS
MAR 30
2010
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NOTED TOWEL AND PAPER TOWEL IN BETWEEN FILTERS IN KITCHEN HOOD ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND REMOVE THE SAID TOWELS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO CLEAN FLOORS IN BOILER ROOM AND UNDER AND AROUND HOT WATER TANK IN REAR.
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 COVER/SEAL WALLS UNDER HOOD NEXT TO COOKING EQUIPMENT.
MAR 222010FAILED4 violationsDETAILS
MAR 22
2010
FAILED
4 violationsDETAILS
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. FOUND 3 COMPARTMENT SINK IN POOR REPAIR, WATER SEEPING FROM 2ND COMPARTMENT INTO 3RD COMPARTMENT AND PLUMBERS PUTTY APPLIED BETWEEN 1ST COMPARTMENT AND SECOND COMPARTMENT. INSTRUCTED TO FIX OR REPLACE. NO PLUMBERS PUTTY ALLOWED, MUST BE WELDED SMOOTHLY. SERIOUS CITATION ISSUED 7-38-030
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. NOTED TOWEL AND PAPER TOWEL IN BETWEEN FILTERS IN KITCHEN HOOD ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND REMOVE THE SAID TOWELS.
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. INSTRUCTED TO CLEAN FLOORS IN BOILER ROOM AND UNDER AND AROUND HOT WATER TANK IN REAR.
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 VISIBLE AND ACCURATE INSIDE ALL COOLERS.
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 →