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Business Info

Restaurant: Taqueria La Chiquita
Address: 2635 S Pulaski Rd, Chicago, IL 60623
Type: Restaurant
Total inspections: 7
Last inspection: Oct 16, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES NOTED; OBSERVED FOOD HANDLER, HANDLING RAW STEAK AND READY TO EAT FOODS AND NOT WASHING HIS HANDS, SAME FOOD HANDLER ALSO WASHED HIS HANDS WITH HIS GLOVES ON. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATED CONDITION. CITATION ISSUED 7-38-010{A} CRITICAL.
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; PREP REACH IN COOLER AT FRONT PREP AREA, AND REACH IN FREEZER IN KITCHEN.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR OR REPLACE BROKEN DRAIN HOSE INSIDE FRONT PREP AREA COOLER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR INSIDE MAIN KITCHEN, UNDER, BEHIND EQUIPMENT.
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN CEILING FANS THRU-OUT DINING AREA.
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. MUST REPAIR LEAKING FAUCET AT 2PART SINK.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 49.2 F. WITH COOKED FOOD STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT .ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW.
All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED IN 3- DOOR PREP COOLER SUCH AS CHIROZO 49.2F,PASTOR 55.4F,PICADELLA 44.0F,SHRIMP 44.8F,CEVICHE 45.5F-47.3F,TRIPE48.5F,PORK 46.9F,TONGUE 55.0F.NO TIME & TEMPERTAURE LOGS AVAILABLE TO VIEW AT THIS TIME.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED AT THIS TIME.APPX.15LBS. $30.
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED DISH MACHINE NOT IN USE AT THIS TIME.BUT OBSERVED FINAL RINSE AT 160.0F AT THIS TIME ON A HIGH TEMPERATURE DISH MACHINE .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.INSTRUCTED TO USE 3- COMPARTMENT SINK TO WASH,RINSE & SANITIZE UTENSILS.
All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINERS & DESSERTS WITH PROPER INFO NAME,ADDRESS,PHONE NUMBER,INGREDIENTS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER & ON DRINK COOLER IN DINING AREA.MUST PAINT OR APPLY A SEALANT ON WOOD SHELVING UNITS IN REAR PREP AREA.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN VENTILATION VENTS IN DINING AREA,FILTERS,DEEP FRYER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST SCRAPE & PAINT PEELING PAINT ON FLOOR IN PREP AREA.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.ON SITE FOR TAG REMOVAL ON DISH MACHINE FINAL RINSE IS 181.0F AT THIS TIME.HELD FOR INSPECTION TAG REMOVED MAY RESUME USAGE.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.ON SITE FOR TAG REMOVAL ON 3- DOOR PREP COOLER AIR TEMPERATURE AT THIS TIME IS 38.6F MAY RESUME USAGE.
All food not stored in the original container shall be stored in properly labeled containers.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.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER & ON DRINK COOLER IN DINING AREA.MUST PAINT OR APPLY A SEALANT ON WOOD SHELVING UNITS IN REAR PREP AREA.
Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN VENTILATION VENTS IN DINING AREA,FILTERS,DEEP FRYER.
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST SCRAPE & PAINT PEELING PAINT ON FLOOR IN PREP AREA.

All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED INSIDE OF WALK IN COOLER SUCH AS ROJAS 50.1F,CHICHARON 50.1F,PORK 49.2F,POBLANO PEPPERS 46.7 F. PRODUCT WAS DUMPED & DENATURED.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW. APPX. 385 LBS. $85.(CRITICAL 7-38-005 (A) ).
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATION FROM REPORT #547364 4/18/11 #30 MUST LABLE BULK FOOD STORAGE CONTAINERS & DESSERTS WITH PROPER INFO NAME,ADDRESS,PHONE NUMBER,INGREDIENTS.#32 MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER & ON DRINK COOLER IN DINING AREA.MUST APPLY A SEALANT OR PAINT WOOD SHELVING UNIT IN REAR PREP AREA.#33 MUST CLEAN VENTILATION VENTS IN DINING AREA.(SERIOUS 7-42-090).MUST REPAIR & MAINTAIN.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM LOWER SHELF OF GRILL TABLE.
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.MUST HAVE DRAIN LINES FROM ICE MACHINE TO FLOOR DRAIN.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.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.MUST REMOVE RUST FROM LOWER SHELF OF GRILL TABLE.
Inspector Comments: 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.MUST HAVE DRAIN LINES FROM ICE MACHINE TO FLOOR DRAIN.

VIOLATION CORRECTED.
CLEAN INTERIOR BOTTOM OF FRYER CABINET AND ETERIOR SURFACES OF GRILL AND FRYER.
VIOLATION CORRECTED.

CLEAN INTERIOR BOTTOM OF FRYER CABINET TO REMOVE GREASE.
CLEAN FLOOR UNDER COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES OBSERVED.
CLEAN CEILING VENTS AND INTERIORS OF LIGHT SHIELDS TO REMOVE DUST NOTED. PAINT WALLS OF WALK-IN COOLER FOR RESTAURANT KITCHEN WHERE PAINT IS WEARING OFF.

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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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