MAR 16
2011
PASSED
1 violationDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
TAQUITOS.
YOUR CALL. 73/100
8701 S EXCHANGE AVE · SOUTH CHICAGO, CHICAGO
Last inspected March 16, 2011 · passed
2 of 4 inspections passed, 1 failed, 1 passed with conditions. 1 critical violation across the record.
THE NUMBERS
INSPECTIONS
4
2 passed · 1 w/ conditions · 1 failed
VIOLATIONS
11
includes 1 critical
RECORDS COVER
1 YEAR
since Jan 2010
INSPECTION HISTORY
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.STILL 1 PROPANE TANK AND HEATER ON PREMISES INSTRUCTED TO REMOVE (REFER TO FIRE DEPARTMENT).
FEB 252011PASS W/ CONDITIONS5 violationsDETAILS
FEB 25
2011
PASS W/ CONDITIONS
5 violationsDETAILS
* 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.NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AND NO CITY MANAGER ON PREMISES AT THIE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED CITATION ISSUED.
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 FOIL ON FRONT STORAGE SHELF INSTRUCTED TO REMOVE.
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.OBSERVED THE FOLLOWING NOT CLEAN HOOD, FILTERS, STOVE TOP, FRYER AND THE COFFEE MACHINE ABOVE COFFEE BASKET SLICER. INSTRUCTED TO CLEAN AND SANITIZE FOOD CONTACT SURFACES.
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 COUPLE FLOOR TILES CRACKED INSTRUCTED TO REPLACE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.OBSERVED CLUTTER IN REAR ACROSS FROM THE RESTROOMS ALSO 1 PROPANE TANK AND HEATER INSTRUCTED TO REMOVE ITEMS NOT BEING USED.
FEB 12010PASSED1 violationDETAILS
FEB 1
2010
PASSED
1 violationDETAILS
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. NOW ABATED.
JAN 152010FAILED4 violations1 CRITICALDETAILS
JAN 15
2010
FAILED
4 violations1 CRITICALDETAILS
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST REMOVE ALL UNNECESSARY ARTICLES FROM BACK PORCH AREAS AND YARD
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. REMOVE ALL VISIBLE TRACES OF PAINT FROM FLOORS. DETAIL CLEAN FLOORS ALONG WALL BASES AND IN CORNERS WHERE NEEDED.
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. CLEAN WALLS & DOORS WHERE NEEDED. SEAL ALL LOOSE BASEBOARDS. REPLACE STAINED CEILING TILE(S). CLEAN ALL LIGHT SHIELDS. PLACE A BARRIER SEPARATING DINING AREA FROM FOOD SERVICE/PREP AREA.
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. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDERNEATH THE CANOPY IN THE FOOD PREP AREA.
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 →