Taqueria la Hacienda, Inc.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items (cases of soda/beverages) stored improperly on the floor in the walk-in cooler. Instructed to store properly by elevating at least 6 inches from the floor on raised shelving units.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths stored improperly on prep surface areas. Instructed to store properly in a sanitizing solution between usage.

In-use utensils weren’t stored properly.

Inspector’s note: Observed in-use utensils (ladels and knife) stored improperly in prep area at the stove area and at prep area table. Instructed to store properly between usage.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed plates not inverted in the prep area. Instructed to invert plates after sanitizing and air drying.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a burned-out light-bulb at the grill/fryer area. Instructed to replace bulb and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Bulk dry storage containers not labeled with common name. Instd to label with common name and maintain

Equipment and surfaces were dirty.

Inspector’s note: Non food contact surfaces of meat slicer with excessive food residue/debris. Inst to clean and maintain same

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed various dry foods in plastic bags for sale to the public at the front service counter missing adequate labeling. Person-in-charge identified source upon request. Instructed to provide labels for food items for sale to the public including the name of the food, the name and business address of the source, etc..

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed plastic multi-use cup used as a scoop in bulk sugar container in the dry food storage area. Instructed to remove cup and utilize utensil with a handle to prevent contamination of the food and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed nonfood-contact surfaces of various equipment covered with materials that are not smooth or easily-cleanable: plastic wrap around the food prep sink in the kitchen area, cardboard on the grill in the front kitchen area. Instructed to remove plastic wrap and cardboard from specified areas and maintain smooth and easily-cleanable nonfood-contact surfaces.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting board on grill at front kitchen area to be lined with visible stains and deep cuts that are no longer smooth and easily-cleanable. Instructed to replace cutting board with new board that is smooth and easily-cleanable.

Equipment and surfaces were dirty.

Inspector’s note: Observed shelf beneath hot holding table at front kitchen area observed to be soiled with food debris. Instructed to clean nonfood-contact surfaces of equipment at adequate frequency to prevent build up of soil and debris and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed frozen beef stored in plastic storage totes in the freezer. Management instructed to use proper food grade storage bags and containers only.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter (paint cans and non-fuctioning utility sink) stored on floor in rear storage area. Instructed manager to remove all unused articles and equipment to prevent pest harborage.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Over 2o mice droppings noted scattered on floor along wallbase and in corners behind storage shelves and hot water tank. Instd to remove all droppings, clean and sanitize affected areas and contact pest control for service. Citation issued 7-38-020(a) priority foundation

In-use utensils weren’t stored properly.

Inspector’s note: Styrofoam cup being used as dispensing utensil and stored in spice container. Instd to use proper dispensing utensil with handle and store properly (handle above food).

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Ceramic/clay drinking cups on site. Instd to ensure cups are lead free or lead safe levels and maintain documentation of such on site; or remove cups from premises

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk food containers not properly identified with name of commodity. Instructed to label all containers.

In-use utensils weren’t stored properly.

Inspector’s note: Observed knives not in use tucked between table and wall. Instructed to wash, rinse and sanitize utensils and obtain a knife holder for proper storage. Correct and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Garbage container in ladies room in need of cover. Instructed to cover and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometers in walk-in and reach-in coolers. Instructed manager to provide operable thermometers in all coolers.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed washer and dryer stored next to dish machine in kitchen. Instructed manager to properly store soiled linens in clean absorbent receptacles to prevent contamination of food, clean equipment, clean utensils, and single service articles.

Equipment and surfaces were dirty.

Inspector’s note: Observed buildup along door gaskets of prep cooler in front prep area and interior surfaces of ice machine. Instructed to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed loose faucet on 3-compartment sink in bar area. Instructed to repair and or replace faucet.

Ventilation or lighting was inadequate.

Inspector’s note: Observed no light shields in rear prep and utensil storage area. Instructed manager to provide light shields or shatterproof bulbs in prep and utensil storage areas.

Ventilation or lighting was inadequate.

Inspector’s note: Observed inoperable light bulb in rear utensil storage area. Instructed to replace light bulb and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed rusty cooler storage rack front 2 door cooler, instructed to remove the rust/replace.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the cutting boards in front prep area not clean, instructed to clean and sanitize.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed the ceiling over the dish machine in poor repair, instructed to repair. Also reseal rear wall behind the rear microwave.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed missing light shield over front prep area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Ice build up in reach in cooler must be removed. Correct and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior of reach in coolers at front prep area, clean rubber gaskets. Must clean and maintain. Banquet area bar in need of detail cleaning to remove all food spills. Must correct and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in rear storage area and floors in chair storage area in need of detail cleaning to remove all debris. Floor in front prep area in need of cleaning to remove all grease build up. Must detail clean and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Lights in rear prep area in need of proper shields with tubes and end caps. Must correct and maintaian.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Air vents in need of cleaning to remove all dust build up. Must clean and maintain at all times.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Discountinue use of grocery bags to store food items. Correct and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean filers at ventiation system. Clean shelves in walk in cooler. Clean and maintain at all times.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in walk in cooler in need of cleaning to remove food spills. Clean and maintain at all times.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light in prep area in need of cleaning and sheild in need of repair. Must correct and maintain at all times.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Leak at 3 compartment sink. Must correct and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed the large box freezer lid in poor repair, instructed to repair/or replace.observed the walk-in cooler condensation line not maintained(ice, water dripping), instructed to repair.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the storage shelves in the walk-in cooler not clean, instructed to clean.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed standing water on the walk-in cooler floor, instructed to remove standing water/dry mop.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: The exterior of grease trap starting to rust. Instd to paint it.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the filters above the cooking equipment in the kitchen has some grease buildup.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All cooked foods in coolers must be properly labeled or dated.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Multi use utensils improperly stored. Instd to have place settings pre-wrapped or place as customers are seated.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Exterior of grease trap with rusty surfaces. Instd to paint same.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cutting board in need of replacing worn with deep cuts. Must replace and maintain at all times.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in need of cleaning to remove food spills. Must clean and maintain at all times.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. 1 TOILET IN NEED OF REPAIR, DIFFICULTY FLUSHING. REPAIR AND MAINTAIN AT ALL TIMES.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. ALL COOKING EQUIPMENT MUST BE BELOW HOOD VENTILATION. MUST CORRECT AND MAINTAIN AT ALL TIME.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPAIR OR REPLACE. WORN. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: 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. ALL COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All utensils shall be thoroughly cleaned and sanitized after each usage.THE FOLOWING NOT CLEAN THE FOOD STORAGE SHELVES,BACK PREP AREA HOOD,FILTERS,WALK IN COOLER SHELVES. INSTD. TO CLEAN ALL. ALSO DEFROST AND CLEAN THE REACH IN FREEZER HAS ICE BUILDUP.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR IN THR FOOD STORE ROOM NOT CLEAN. INSTRUCTED TO CLEAN.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN THE FOOD STORAGE SHELVES,BACK PREP AREA HOOD,FILTERS, WALK IN COOLER SHELVES. INSTRUCTED TO CLEAN ALL. ALSO DEFROST AND CLEAN THE REACH IN FREEZER IT IS THICK WITH ICE BUILDUP.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR IN THE FOOD STORE ROOM NOT CLEAN. INSTRUCTED TO CLEAN.