Taqueria la Chiquita

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

Inspector’s note: 4-903.11 (a;b; ;d) observed large pots and bowls not stored inverted. Instructed person in charge to store all cooking equipment (pots, pans, bowls) inverted for the prevention of contamination.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 observed front cold hold unit with drawers (used for storage) with grime and food debris. Instructed person in charge to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed rear prep area walls near metal shelves with food splatters. Instructed person in charge to clean and maintain.

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

Inspector’s note: Observed large pots and bowls not stored inverted. Instructed person in charge to store all cooking equipment (pots, pans, bowls) inverted for the prevention of contamination.

Equipment and surfaces were dirty.

Inspector’s note: Observed front cold hold unit with drawers (used for storage) with grime and food debris. Instructed person in charge to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed rear prep area walls near metal shelves with food splatters. Instructed person in charge to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed a build up of grease and food splatter/spillage on the sides of the cooking equipment in the front food prep area. Instructed to clean and maintain all as a means of preventing possible pest and or insect activity.

Equipment and surfaces were dirty.

Inspector’s note: Observed the lower reach in cooling units in the front food prep area with a build up of food debris on the floor area of the units and doors. Instructed to clean and maintain all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a build up of grease and food debris on the floor in the front food prep area under and around the cooking equipment. Instructed to clean and maintain area.

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

Inspector’s note: Observed salt out of the original container without label containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

In-use utensils weren’t stored properly.

Inspector’s note: Bowls being used as dispensing ice for food. Ins td to use proper dispensing utensils (ladles, scoops, etc) and store properly (handle not in ice or food).

Equipment and surfaces were dirty.

Inspector’s note: Observed build up grime and food debris on shelves in walk in cooler. Instructed person in charge to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors and walls with food splatter, food debris, and food debris build up along the baseboards. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed 2 burnt out light bulbs. Instructed to replace and maintain

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

Inspector’s note: Observed salt out of the original container without label containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

In-use utensils weren’t stored properly.

Inspector’s note: Bowls being used as dispensing ice for food. Ins td to use proper dispensing utensils (ladles, scoops, etc) and store properly (handle not in ice or food).

Equipment and surfaces were dirty.

Inspector’s note: Observed build up grime and food debris on shelves in walk in cooler. Instructed person in charge to clean and maintain.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed outside garbage dumpster lid missing. Must replace lids to be tight fitting and keep area clean. (priority foundation 7-38-020(b)(citation issued)

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors and walls with food splatter, food debris, and food debris build up along the baseboards. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed 2 burnt out light bulbs. Instructed to replace and maintain

In-use utensils weren’t stored properly.

Inspector’s note: Bowls being used as dispensing utensils forfood. Ins td to use proper dispensing utensils (ladles, scoops, etc) and store properly (handle not in ice or food).

Equipment and surfaces were dirty.

Inspector’s note: Observed build up grime and food debris on shelves in walk in cooler. Instructed person in charge to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed excessive leak at two compartment sink bottom pipe (nearest to walk-in cooler). Instructed person in charge to repair and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: Bowls being used as dispensing utensils for ice and food. Instd to use proper dispensing utensils (ladles, scoops, etc) and store properly (handle not in ice or food)

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

Inspector’s note: Multi use utensils improperly stored. Instd to store properly, handle up

Single-use items weren’t stored or used properly.

Inspector’s note: Single use utensils improperly stored. Instd to store properly, handle up

No approval obtained for a specialized processing method.

Inspector’s note: Observed premises curing salt pork onsite without the required variance issued from the chicago department of public health. 30 lbs of salt pork was being dried hanging from the hood filters over cooking equipment in the prep area. Instructed to contact cdph for variance information. Salt pork tagged. Priority foundation 7-38-005 no citation issued (see violation #29)

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

Inspector’s note: Must label food storage containers with common food names; flour, sugar, etc., when food has been removed from original packaging. Instructed to maintain.

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

Inspector’s note: Observed 10 live small flies on walls and equipment in the food prep area. Instructed to remove flies, clean and sanitize the affected area, contact pest control for service and maintain. Priority foundation 7-38-020(a) citation issued.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross contamination. Instructed to maintain.

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

Inspector’s note: Must repair broken door gasket on 1-door stainless steel cooler in prep area, instructed to maintain.

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

Inspector’s note: MUST DETAIL CLEAN DRIED FOOD DEBRIS ON CUTTING BLADE ON MOUNTER CAN OPENER IN PREP AREA. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. INSTRUCTED TO MAINTAIN.

Equipment and surfaces were dirty.

Inspector’s note: Must detail clean loose food debris from lower shelves on prep and storage tables, clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Must repair leak under low temperature dish machine in prep area. Instructed to maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must detail clean dried food debris from walls throughout the food prep area. Instructed to maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Must replace burned out lights in rear food prep area, instructed to maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed one of two hand washing sinks in the women's toilet room not turning on properly. Instructed to repair.

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

Inspector’s note: Observed large pots and pans not stored properly in the rear kitchen area. Instructed that pots and pans must be stored inverted to ensure proper air drying.

Equipment and surfaces were dirty.

Inspector’s note: Observed the surfaces of the flattop, grill, oven, and deep fryer with food debris and grease build up. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors and walls with food splatter, food debris, and food debris build up along the baseboards. Instructed to clean and maintain.

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

Inspector’s note: Must invert multiuse utensils on dish storage shelves and prep tables.

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

Inspector’s note: Must repair or replace worn door gasket on drawer prep cooler grill table.

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

Inspector’s note: Must clean debris from fryer cabinet,interior of ice machine.

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

Inspector’s note: Must repair or replace damaged flooring under cooking equipment in rear prep area.

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

Inspector’s note: Must repair or replace stained ceiling tiles in dining area,loose wall panel near ice machine and damaged wall at rear swinging door.must adjust threshold at front door.must clean dust build up on ventilation vents in dining area,walk in cooler compressor unit and fanguard covers.

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

Inspector’s note: Must replace burntout lights at hood of cooking equipment and cracked light shield in dish washing area.

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

Inspector’s note: Must adjust faucet handles to stay on longer at hand sinks in men's toilet room.must place cooking equipment completely under hood.

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

Inspector’s note: Must detail clean the interior of ice machine. Correct and maintain.

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

Inspector’s note: Floors in need of detail cleaning throughout prep areas. Must detail clean along all wall bases and around cooking equipment. Must clean and maintain.

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

Inspector’s note: Walls and ceiling in need of cleaning to remove all dust build up. Must detail clean andmaintain.

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

Inspector’s note: Must clean bottom compartment of deep fryer,has accumlication of grease build-up,instructed to clean and maintain equipment

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

Inspector’s note: Must clean the light sheils covers of dust build-up,instructed to clean and maintain area

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide thermometers inside prep coolers,instructed to provide

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

Inspector’s note: Paint exterior of walk-in cooler door in rear prep area.

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

Inspector’s note: Clean the following: can opener and sleeve connected to prep table, cabinet interior of deep fryer in front food prep area, exterior of reach-in cooler inrear prep are, and interior of door to large ice machine in rear prep area. Clean and/or paint storage rack near door in rear prep area.

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

Inspector’s note: Detail clean floors throughout along the bases of the walls behind all heavy equipment where needed.

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

Inspector’s note: Clean all walls throughout rear prep and dish washing area where dirt, and stains are present. Seal all large holes and openings in walls throughout rear prep and dish washing area,

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

Inspector’s note: Replace blown lights underneath hood in rear prep area.

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

Inspector’s note: Repair leaky faucet at 2 compartment sink in rear dish washing area.

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

Inspector’s note: Observed can opener, located in the rear prep area, in need of cleaning to remove excessive food debris. Instructed to clean and maintain.

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

Inspector’s note: Observed food splatter on the ceiling by the cooking equipment located by the front food prep area. Instructed to clean and maintain. Observed a black substance around the caulking of the 3 compartment sink located in the rear. Instructed to clean and maintain.

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

Inspector’s note: Observed the sink stopper in poor repair for the far right compartment of the 3 compartment sink located in the rear prep area. Instructed to repair and maintain.

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

Inspector’s note: Worn caulking with black substance accumulation at base of 3-compartment sink and wall. Instd to repair/replace same.

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

Inspector’s note: Walls behind and under dishmachine and 3-compartment sink not clean. Clean same and paint if necessary after cleaning

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Improper food dispensing utensils (cups, bowls) being used and stored in food (salsas, spices, etc). Instd to use proper food dispensing utensils and also properly store

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

Inspector’s note: Worn caulking with black substance accumulation at base of 3-compartment sink and wall. Instd to repair/replace same.

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

Inspector’s note: Walls behind and under dishmachine and 3-compartment sink not clean. Clean same and paint if necessary after cleaning.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Improper food dispensing utensils (cups, bowls) being used and stored in food (salsas, spices, etc). Instd to use proper food dispensing utensils and also properly store

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

Inspector’s note: Deep fryer hasgrease build-up inside bottom compartment of deep fryer

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

Inspector’s note: Floors need cleaning in the front prep area,along wall base and corners

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide thermometers inside all prep coolers at prep area

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

Inspector’s note: The ice machine has some light buildup inside, wash, rinse and sanitize the machine. The can opener is worn and has metal filings, repair or replace the unit.

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

Inspector’s note: The floor coving is dirty and damaged along the west wall, repair the coving so it is smooth and sanitary.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: The wiping cloths are left out on the tables, no sanitizer available, store cloths in sanitizing solution in between use.

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

Inspector’s note: Clean interior bottom of fryer cabinet to remove grease.

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

Inspector’s note: Clean floor under cooking equipment to remove grease and food particles observed.

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

Inspector’s note: 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.

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

Inspector’s note: Clean interior bottom of fryer cabinet and eterior surfaces of grill and fryer.

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

Inspector’s note: 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.

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

Inspector’s note: 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.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: 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.

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.MUST REMOVE RUST FROM LOWER SHELF OF GRILL TABLE.

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

Inspector’s note: 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.

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

Inspector’s note: 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.

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

Inspector’s note: 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.

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

Inspector’s note: 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.

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

Inspector’s note: 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.

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.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.

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.MUST CLEAN VENTILATION VENTS IN DINING AREA,FILTERS,DEEP FRYER.

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.MUST SCRAPE & PAINT PEELING PAINT ON FLOOR IN PREP AREA.

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. MUST REPAIR OR REPLACE BROKEN DRAIN HOSE INSIDE FRONT PREP AREA COOLER.

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. MUST CLEAN-SANITIZE; PREP REACH IN COOLER AT FRONT PREP AREA, AND REACH IN FREEZER IN KITCHEN.

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. MUST CLEAN FLOOR INSIDE MAIN KITCHEN, UNDER, BEHIND EQUIPMENT.

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

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN CEILING FANS THRU-OUT DINING AREA.

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

Inspector’s note: 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.