PASS W/ CONDITIONS
Risk 1 (High)
EL TACONAZO RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant
May 6, 2015
Canvass Re-Inspection
License #1964481
6
Total Violations
3
Critical
3
Minor
1
Corrected On Site
Violations Cited by Chicago Health Inspector
6
Violation #14
CORRECTED
CRITICAL
Violation Details
PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #1537416 ON 4-28-15 29:32-RUSTY SHELVING INSIDE WALK-IN COOLERS MUST BE REPLACED OR REPAIRED USING A NON-TOXIC FINISH AND LOOSE GASKETS AT FOOD PREP COOLERS IN KITCHEN ARE MUST BE REPLACED. SPLASH GUARD IS NEEDED AT LEFT SIDE OF KITCHEN EXPOSED HAND SINK. 36-SOME LIGHT BULBS AT HOOD AREAS ARE NOT SHIELDED MUST BE SHIELDED OR PROVIDE SHATTER PROOF LIGHTING. 41-DETAIL CLEAN AND ORGANIZE REAR STORAGE SHELVING AND REMOVE UNNECESSARY ARTICLES ON TOP OF KITCHEN WALK-IN COOLER. CRITICAL VIOLATION 7-42-090
Why This Matters
Uncorrected violations continue posing health risks and often worsen over time.
Food Code Requirement
Previous critical violations must be corrected.
Specific Requirements
All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-401.10
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE MISSING AND STAINED CEILING TILES IN REAR DRY STORAGE AREAS. CLEAN ALL CEILING VENTS AND CEILING TILES IN PREP AREAS(DUST BUILDUP). SEAL OPENINGS AROUND ELECTRICAL OUTLET IN STAFF WASHROOM. SEAL ALL OPENINGS IN WALLS IN PREP AND STORAGE AREAS. CLEAN AND PAINT WALLS AS NEEDED. REPAIR SWEEP ON REAR DOOR.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINKS IN JUICE PREP AREA AND KITCHEN.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #43
MINOR
Violation Details
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: REMOVE BOWLS, PLATES, CUPS, ETC AND PROVIDE LONG HANDLE UTENSILS FOR DISPENSING FOOD.
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Violation #43
MINOR
Violation Details
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: REMOVE BOWLS, PLATES, CUPS, ETC AND PROVIDE LONG HANDLE UTENSILS FOR DISPENSING FOOD.
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection