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Business Info

Restaurant: El Tarasco
Address: 4358 W 51 St St, Chicago, IL 60632
Type: Restaurant
Total inspections: 7
Last inspection: May 1, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE LID FOR ICE BIN IN 1 ST FL. BAR AREA.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN FAN GUARD COVERS IN LIQUOR WALK IN COOLER
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR IN LIQOUR STORAGE AREA & WALK IN COOLER.REPLACE MISSING FLOOR TILES IN LIQUOR STORAGE.
The walls and ceilings shall be in good repair and easily cleaned.REPLACE MOLDED WALL IN LIQOUR STORAGE AREA.CLEAN WALL IN LIQOUR WALK IN COOLER.
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.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.REMOVE DRAIN LINE FROM SINK IN 1ST FL. BAR AREA TO OPEN SITE DRAIN.

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.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.REMOVE DRAIN LINE FROM BAR SINK TO OPEN SITE DRAIN.
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 provided for all artificial lighting sources in preparation, service, and display facilities.
The walls and ceilings shall be in good repair and easily cleaned.CLEAN & PAINT WALLS THROUGHOUT.REPAIR OR REPLACE DAMAGED WALLS & TRIM,CEILING IN DINING ROOM& BASEMENT IN POOR REPAIR.MOLDED WALL IN BASEMENT LIQUOR STORAGE AREA,STAINED & MISSING CEILING TILES,CAULK WINDOW SILLS IN DINING AREA,LOOSE WALLBASES BEHIND COOKING EQUIPMENT,CAULK WALL BASES WHERE NEEDED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOORS THROUGHOUT.MUST REPAIR OR REPLACE DAMGED FLOOR TILES WHERE NEEDED & IN LIQUOR STORAGE ROOM.
All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS IN PREP & WALK IN COOLER SUCH AS MEXICAN SAUSAGE 48.0 F,COOKED PORK 47.1 F,COOKED RICE 44.6 F,SLICED HAM 44.9 F, COOKED TRIPE 48.2 F. NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW. PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED. APPX 36 LBS. $81.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL COOKING EQUIPMENT,WHEEL BASES,SHELVING UNITS,FAN GUARD COVERS IN COOLERS,COOLERS,
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE RUST FROM PREP TABLES.PROVIDE LID ON ICE BIN IN BAR AREA.,SPLASH GUARDS AT HAND SINKS IN PREP AREA.REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER,MISSING HANDLE ON LID AT STEAM TABLE.SCRAPE & PAINT PEELING PAINT ON STORAGE SHELVES.REPLACE AIR CURTAINS.
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.
All food not stored in the original container shall be stored in properly labeled containers.COOKED FOODS,PREPACKAGED BAKED GOODS.

All food not stored in the original container shall be stored in properly labeled containers.VIOLATION CORRECTED.
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.VIOLATION CORRECTED.
Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE RUST FROM PREP TABLES.PROVIDE LID ON ICE BIN IN BAR AREA.,SPLASH GUARDS AT HAND SINKS IN PREP AREA.REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER,MISSING HANDLE ON LID AT STEAM TABLE.SCRAPE & PAINT PEELING PAINT ON STORAGE SHELVES.REPLACE AIR CURTAINS.
Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL COOKING EQUIPMENT,WHEEL BASES,SHELVING UNITS,FAN GUARD COVERS IN COOLERS,COOLERS,
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOORS THROUGHOUT.MUST REPAIR OR REPLACE DAMGED FLOOR TILES WHERE NEEDED & IN LIQUOR STORAGE ROOM.
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.CLEAN & PAINT WALLS THROUGHOUT.REPAIR OR REPLACE DAMAGED WALLS & TRIM,CEILING IN DINING ROOM& BASEMENT IN POOR REPAIR.MOLDED WALL IN BASEMENT LIQUOR STORAGE AREA,STAINED & MISSING CEILING TILES,CAULK WINDOW SILLS IN DINING AREA,LOOSE WALLBASES BEHIND COOKING EQUIPMENT,CAULK WALL BASES WHERE NEEDED.
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.VIOLATION CORRECTED.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.OBSERVED NO RUNNING WATER AT HAND SINK NOR 3-COMP SINK IN BASEMENT BAR .
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.VIOLATION CORRECTED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.VIOLATION CORRECTED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.VIOLATION CORRECTED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.VIOLATION CORRECTED.
The walls and ceilings shall be in good repair and easily cleaned.VIOLATION CORRECTED.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.VIOLATION CORRECTED.

BAR 3-COMPARTMENT SINK SLOW DRAINING. REPAIR SAME.
OBSERVED POTENTIALLY HAZARDOUS FOODS NOT PROTECTED DURING STORAGE IN FREEZER. FISH, MUSSELS, CLAMS REFROZEN WITH EXCESSIVE ICE BUILD-UP ON PRODUCTS AND ALSO WITH FOUL SMELL. OWNER VOLUNTARILY DENATURED AND DISPOSED OF SAME. APPROX 50LBS. $100 VALUE. CITATION ISSUED 7-38-005(A) SERIOUS.
INTERIOR OF UPRIGHT FREEZER, INTERIOR BOTTOM OF FRYERS NOT CLEAN. CLEAN SAME.
FLOOR IN CORNERS AND ALONG WALLBASE THRU-OUT NOT CLEAN, DEBRIS BUILD-UP. CLEAN AND MAINTAIN SAME.
WALLS THRU-OUT PREP AREAS AND BEHIND EXPOSED HANDSINK NOT CLEAN. CLEAN, REPAIR SAME AND MAINTAIN. PAINT WALLS WHERE NEEDED.

ICE MACHINE IN FRONT AREA HAS BLACK MOLD INSIDE. THIS IS WHERE THE ICE IS BEING MADE. SERIOUS VIOLATION 7-38-005A. ICE MACHINE IS TAGGED. NEED TO CONTACT DEPT OF HEALTH TO HAVE TAG REMOVE. FAX LETTER TO 312-746-4240 ATTN. MS.LOPEZ NOTE: CAN NOT USE UNIT
FLOOR IN THE MAIN KITCHEN BEHIND HEAVY COOKING EQUIPMENT NEEDS DETAIL CLEANING,IN DRY STORAGE AREA, UNDER THE 3 COMPARTMENT SINK AREAS.
Adequate and convenient hand washing facilities shall be provided for all employees.Found no soap no handpapertowels at exposed handsinks in the kitchen.Must provide,maintain at all times.
A splashguard is needed at the exposed handsink next to the 3 comp sink,seal raw wooden surfaces at the bar using a non-toxic finish.
Light shields and end caps are missing on some of the lights over the kitchen prep area.
Detail clean,organize basement storage areas,remove unnecessary articles due to potential pest harborage.
1st floor mens toilet room mechanical ventilation not working.
Thermometer inside the walk-in-cooler is required.

VIOLATION CORRECTED. ICE MACHINE IS CLEAN AND SANITIZED. TAG REMOVED AND THEY CAN NOW USE THEIR ICE MACHINE.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
VIOLATION CORRECTED.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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4. Chicago, IL Restaurants