Grocery StoreLicence 1592986

Carnitas Y Supermercado El Gigante INC

2500 N Laramie Ave, Chicago 60639

Latest verdictPassOct 6, 2026 · 7 days ago

Inspections21since Jan 4, 2011

Fail rate19.0%4 of 21 verdictscitywide 22.4% · below average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass62%
Conditional19%
Fail19%

21 inspections from 2011 to 2026 · hover a mark

20112013201520172019202120232025

PassOct 6, 2026ComplaintRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Observed food containers stored on the floor in the walk-in cooler. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.
3. 55
  Physical facilities installed, maintained & clean
  Observed loose debris, dirt and dust buildup on the floors and corners throughout the facility. Instructed to detail clean and increase cleaning frequency of floors. Must maintain at all times.
PassSep 3, 2025Canvass Re-InspectionRisk 1 (High)
1. 58
  Allergen training as required
  2-102.13// observed no proof of allergen training for all certified food managers. Instructed any persons with the city of Chicago food sanitation certificate to comply with the completion of training and provide and maintain documentation on site.
FailAug 27, 2025CanvassRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  Observed rear ice machine with a build-up of black, brown, and pink slime substance, dripping onto ice cubes stored below the ice bin. Instructed to empty bin, clean and sanitize all surfaces and interior structures, and maintain. Priority foundation violation #7-38-005.citation issued
2. 22
  Proper cold holding temperatures
  Noted improper internal temperatures of tcs food in display cooler, chicken fajita 47.3 f, chicken breast 45.9 f, ham 46.8 f, breaded chicken 46.2 f, pork 51.4 f, pork 48.2 f, liver 51.8 f, steak 46.0 f, menudo (pork skin) 46 f. Instructed to maintain proper cold-holding temperatures of 41 f and below. Person in charge discarded and denatured approx. 50 lbs valued at $250 priority violation 7-38-005 citation issued
3. 36
  Thermometers provided & accurate
  Noted no metal stem thermometer on site to monitor the internal temperature of tcs foods cooked, served, and delivered. Facility must obtain and maintain proper thermometers. Priority foundation violation #7-38-005. Citation issued
4. 58
  Allergen training as required
  Observed no proof of allergen training for all certified food managers. Instructed any persons with the city of Chicago food sanitation certificate to comply with the completion of training and provide and maintain documentation on site.
5. 60
  Previous core violation corrected
  Noted continued non-compliance from report #2597812 conducted on 07/22/24. Previous core violations not corrected: (47) observed cutting board with dark stains at meat prep area. Instructed to clean and maintain or replace. (47) observed cardboard used as liner on floor in prep area. Instructed manager to remove all cardboard from shelving units. All food and non-food contact surfaces must be smooth and easily cleanable. Instructed to seal or paint to provide a smooth and easily cleanable surface. Must correct core violations by the date on the report. Priority foundation violation #7-42-090. Citation issued.
ConditionalJul 22, 2024CanvassRisk 1 (High)
1. 23
  Proper date marking and disposition
  Found ready to eat tcs foods in walk-in not date marked such as cooked beef, cooked beans and cooked chicken. Instructed the person in charge that all ready to eat tcs foods held for 24 hours must be properly date marked with the date the food will be sold, discarded or consumed. Priority foundation 7-38-005.
2. 37
  Food properly labeled; original container
  Observed baking soda out of the original container without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cutting board with dark stains at meat prep area. Instructed to clean and maintain or replace.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cardboard used as liner on floor in prep area. Instructed manager to remove all cardboard from shelving units. All food and non-food contact surfaces must be smooth and easily cleanable.
5. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed two of the 3 compartment sinks located by the dish washing area and the hot prep without hot water, hot water temperature at the time of the inspection was 100-105f. Instructed to repair so that said 3 compartment sink has adequate hot water (at least 110f) at all times. Instructed facility may not use said 3 compartment sink and must utilize the other two adequate 3 compartment sinks. 3 comparmtent was able to reach 110-115f while typing my report. Priority violation. Citation issued 7-38-025.
6. 49
  Non-food/food contact surfaces clean
  Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.
7. 55
  Physical facilities installed, maintained & clean
  Found heavy dirt and grease build up on the walls and floors inside the carnitas prep room, as well as near the walk-in cooler. Instructed management to detail clean floors (near wall base), as well as detail clean walls to remove grease stains.
8. 56
  Adequate ventilation & lighting; designated areas used
  Observed vents in the walk-in cooler with built up dust. Instructed to clean and maintain.
PassJun 23, 2023Canvass Re-InspectionRisk 1 (High)
1. 41
  Wiping cloths: properly used & stored
  3-304.14--observed wet wiping cloth stored on cutting board in meat prep area. Instructed to store in sanitizing solution bucket when not in use.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-501.12--observed dirty cutting board with dark stains at meat prep area. Instructed to clean and maintain or replace.
FailJun 16, 2023CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed hand washing sink in rear prep area inaccessible for employees to wash hands. Observed pipe coming from ceiling inside the hand washing sink bowl. Also observed large garbage container with pot blocking hand washing sink. Instructed to remove pipe from hand washing sink and remove garbage from blocking hand sink. Priority foundation violation. 7-38-030(c). Citation issued.
2. 41
  Wiping cloths: properly used & stored
  Observed wet wiping cloth stored on cutting board in meat prep area. Instructed to store in sanitizing solution bucket when not in use.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed dirty cutting board with dark stains at meat prep area. Instructed to clean and maintain or replace.
4. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no chemical test kit on site. Instructed to provide on site at all times. Priority foundation violation. 7-38-005. Citation issued.
ConditionalJun 8, 2022CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed both the meat department handwashing sink and the carnitas preparation area handwashing sink blocked with large trash cans directly in front of the sinks during the inspection. Instructed to always make handwashing sinks accessible at all times to allow for proper hand washing. Priority foundation 7-38-030(c). Citation issued.
2. 21
  Proper hot holding temperatures
  Observed hot tcs foods at improper hot holding temperatures; found carnitas (cooked pork) inside the glass hot-holding case in the front prep area at 109f-120f, and also found roasted chicken inside a hot-holding unit at 110f. Instructed management that all hot holding foods must be at 135f or above at all times. Food discarded. Priority violation 7-38-005. Citation issued.
3. 36
  Thermometers provided & accurate
  Observed no ambient air thermometer inside the glass hot-holding case where carnitas are held. Instructed management to provide conspicuous and easily readable thermometers inside all hot-holding units to properly monitor the ambient air temperature of equipment.
4. 37
  Food properly labeled; original container
  Observed bulk food containers on premises without a label (flour, salt, sugar, etc). Instructed to provide the common name on bulk containers to properly identify food item.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted the lid of the chest freezer closest to the carving station in disrepair; lid is broken and the plastic is peeling off from inside, exposing a foam material that has heavy dirt build up. Instructed management to replace or repair lid.
6. 55
  Physical facilities installed, maintained & clean
  Found heavy dirt and grease build up on the walls and floors inside the carnitas prep room, as well as near the walk-in cooler. Instructed management to detail clean floors (near wall base), as well as detail clean walls to remove grease stains.
7. 55
  Physical facilities installed, maintained & clean
  Found multiple ceiling tiles missing inside the carnitas prep room. Instructed management to replace ceiling tiles and maintain.
PassMar 17, 2021Canvass Re-InspectionRisk 1 (High)
FailMar 10, 2021CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no written employee health policy on the premises. Management instructed to provide a signed employee health policy for each employee. Priority foundation 7-38-010. No citation issued.
2. 5
  Procedures for responding to vomiting and diarrheal events
  Observed no clean up procedure and supplies on the premises to respond to vomit and diarrheal events. Management instructed to provide both. Priority foundation 7-38-005. No citation issued.
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing sinks or posters near hand washing sink in rear taqueria food preparation area. Must provide and maintain.
4. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed 3-compartment sink behind meat counter not properly maintained. Observed waste water with food particles backing up from second compartment sink into first compartment sink when water is release from third compartment sink and slow draining. Priority foudation violation 7-38-025 citation issued.
5. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed cooking pork carnitas frying pots that are too large to wash rinse and sanitize in 3-compartment sink. Instructed to provide removed equipment. Must install larger sink to fully submerge or provide an approved alternative procedure. Priority foundation violation 7-38-025. No citation issued.
6. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed no self-closing door device on the employee washroom door. Instructed to install a self-closing door device on washroom door and to maintain.
7. 56
  Adequate ventilation & lighting; designated areas used
  Observed dust build up on ventilation vent inside employee washroom. Must clean and maintain.
8. 60
  Previous core violation corrected
  Previous core violations not corrected from 09/6/2019 inspection#2311892 #41 observed wet wiping cloths stored on top of the counter and prep tables. Management instructed to store wet wiping cloths in a container of sanitizer when not in use. #43 observed the ice scoop on top of the ice machine. Management instructed to store the ice scoop in a clean container outside of the ice machine. #55 observed cardboard boxes used to cover the floor in the kitchen area. Management instructed to remove and use cleanable mats instead. Priority foundation violation 7-42-090. No citation issued.
ConditionalSep 13, 2019Canvass Re-InspectionRisk 1 (High)
1. 5
  Procedures for responding to vomiting and diarrheal events
  2-501.11 observed no clean up procedure and supplies on the premises to respond to vomit and diarrheal events. Management instructed to provide both. Priority foundation 7-38-005. No citation issued.
2. 23
  Proper date marking and disposition
  3-501.17 observed ready-to-eat, tcs foods refrigerated over 24 hours not date marked to indicate the date in which the food must be consumed or discarded. Management instructed to date mark all prepared tcs foods. Priority foundation 7-38-005. No citation issued.
3. 29
  Compliance with variance/specialized process/HACCP
  3-502.11 observed outdated lab results for chorizo and chicharrones that are kept out at room temperature. Management instructed to provide an updated lab result for ph and water activity (aw). Priority foundation 7-38-005. No citation issued.
4. 37
  Food properly labeled; original container
  3-602.11 observed prepared and prepackaged salsas stored in the deli cooler not labeled with weight and ingredients. Management instructed to properly label all prepackaged foods.
5. 39
  Contamination prevented during food preparation, storage & display
  3-307.11 observed the meat cutting saw stored next to the exposed hand washing sink in the meat prep area. Management instructed to install a splash guard in between the sink and saw.
6. 41
  Wiping cloths: properly used & stored
  3-304.14 observed wet wiping cloths stored on top of the counter and prep tables. Management instructed to store wet wiping cloths in a container of sanitizer when not in use.
7. 43
  In-use utensils: properly stored
  3-304.12 observed the ice scoop on top of the ice machine. Management instructed to store the ice scoop in a clean container outside of the ice machine.
8. 55
  Physical facilities installed, maintained & clean
  6-501.12 clean the floor of the food prep area under the cooking equipment.
9. 55
  Physical facilities installed, maintained & clean
  Observed cardboard boxes used to cover the floor in the kitchen area. Management instructed to remove and use cleanable mats instead.
10. 57
  All food employees have food handler training
  2-102.13 observed a food handling employee without a food handler training certificate. Must show proof of training for all food handling employees.
FailSep 6, 2019CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no written employee health policy on the premises. Management instructed to provide a signed employee health policy for each employee. Priority foundation 7-38-010. No citation issued.
2. 5
  Procedures for responding to vomiting and diarrheal events
  Observed no clean up procedure and supplies on the premises to respond to vomit and diarrheal events. Management instructed to provide both. Priority foundation 7-38-005. No citation issued.
3. 16
  Food-contact surfaces: cleaned & sanitized
  Observed dishes being washed and rinsed in the 3 compartment sink and put on a shelf to dry without being sanitized. Management instructed to sanitize all dishes and utensils after use. Priority 7-38-025. Citation issued.
4. 22
  Proper cold holding temperatures
  Observed improper cold holding temperatures of tcs foods inside of the 2 door reach-in dairy cooler. Observed yogurt at 48.7f, and smoothies at 44.1f. Management voluntarily discarded approximately 100# of food worth $150. Priority 7-38-005. Citation issued.
5. 23
  Proper date marking and disposition
  Observed ready-to-eat, tcs foods refrigerated over 24 hours not date marked to indicate the date in which the food must be consumed or discarded. Management instructed to date mark all prepared tcs foods. Priority foundation 7-38-005. No citation issued.
6. 29
  Compliance with variance/specialized process/HACCP
  Observed outdated lab results for chorizo and chicharrones that are kept out at room temperature. Management instructed to provide an updated lab result for ph and water activity (aw). Priority foundation 7-38-005. No citation issued.
7. 36
  Thermometers provided & accurate
  Observed no metal stem probe thermometer on the premises to take hot and cold food temperatures. Management instructed to provide. Priority foundation 7-38-005. Citation issued.
8. 37
  Food properly labeled; original container
  Observed prepared and prepackaged salsas stored in the deli cooler not labeled with name of product, weight, ingredients and name and address of the store. Management instructed to properly label all prepackaged foods.
9. 38
  Insects, rodents, & animals not present
  Observed approximately 20 live small flies on the walls of the meat prep area and around the fruit and vegetable stand. Additional pest control service is needed to minimize or eliminate the pest activity. Priority foundation 7-38-020(a). Citation issued.
10. 39
  Contamination prevented during food preparation, storage & display
  Observed the meat cutting saw stored next to the exposed hand washing sink in the meat prep area. Management instructed to install a splash guard in between the sink and saw.
11. 41
  Wiping cloths: properly used & stored
  Observed wet wiping cloths stored on top of the counter and prep tables. Management instructed to store wet wiping cloths in a container of sanitizer when not in use.
12. 43
  In-use utensils: properly stored
  Observed the ice scoop stored inside of the ice machine. Management instructed to store the ice scoop in a clean container outside of the ice machine.
13. +7 more
PassFeb 22, 2018ComplaintRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Observed cooked meat stored inside walk-in cooler not properly labeled or dated. Instructed to date and label all cooked and prepared foods inside coolers.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed rusty drying racks above 3-compartment sink in food prep area. Instructed to repair/replace and maintain. Observed accumulated food debris and dirt build up under the exposed hand sinks located in front food prep area. Instructed to clean and maintain. Instructed to repair chest freezer door. Instructed to repair/replace and maintain cutting boards in good repair and clean. Instructed to clean fan guards inside walk-in cooler and maintain.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed food debris build up inside cold holding units and hot holding machine at front food prep area. Instructed to clean, sanitize and maintain.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed food debris build up on floor behind cook line, behind ice machine, under the exposed hand sinks at front food prep area, and grease build up with food debris on floor behind cooking equipment in rear food prep room, under the shelving inside walk-in cooler and under the snack shelf at front grocery area. Instructed to remove dirt build up with food debris and clean and maintain.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed grease splash on wall behind cooking equipment in rear food prep room, food debris on wall behind grill and behind/under the exposed hand sinks at front food prep area. Instructed to clean, sanitize and maintain.
6. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Instructed to provide and maintain thermometer inside hot holding units at front food prep area.
ConditionalJun 27, 2017CanvassRisk 1 (High)
1. 8
  Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
  Observed improper sanitizing of multiuse utensils being washed and not sanitized at 3- compartment sink .observed employee washing several pots and pans by having a bucket of soapy water and rinsing under running water and sanitizing at 0.0 p.p.m. And wiping knives with a soiled towel and cutting raw meats.instructed several times to set up sink to properly wash,rinse and sanitize multiuse utensils.(critical 7-38-030)
2. 11
  Adequate number, convenient, accessible, designed, and maintained
  Observed hand sinks not accessible in dish washing area observed a knife,plunger inside of hand sink basin and a garbage can in front of it and taqueria prep area hand sink had a knife and a styro foam tray inside of hand sink basin and a garbage can in front of not able to wash hands.items where removed from sinks and in front of sinks during inspection.must keep accessible and free of articles at all times.(critical 7-38-030)
3. 16
  Food protected during storage, preparation, display, service and transportation
  Observed food not protected during storage inside of walk in cooler .observed several variety of pans,buss pans,pots (small and large )on shelving units and floor with food stored inside not covered,ice machine had 2- can pops and a bottle of juice and a rotten piece of wood that is slimy and green unknown substance growing on wood that is holding up the drip tray inside of ice machine and the ice is used to top food items on display in deli and meat display unit.also 3-open large bins of food (peppers,pork skin)stored in rear dry food storage area and toxic items stored above (combat disc,spray cans of rustoleum paint,wd 40 spray and tools)instructed to remove toxic items and cover food properly and maintain.(serious 7-38-005a)
4. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Must label food storage containers when foods are not in original container.
5. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Must invert multiuse utensils on shelving units in prep and dish washing areas.
6. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must provide a splash guard at hand sink between 3- compartment sink and saw machine in prep/dish washing area.must repair or replace worn door gaskets on 1- door prep cooler,worn cutting boards on top of chest freezers.
7. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean dust build up on fan guard covers in walk in cooler.must clean food debris from shelving units in walk in cooler and prep cooler.
8. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must clean food debris from floor in walk in cooler ,taqueria,carnita prep area and floor drains.must repair or replace damaged floor tiles in deli/taqueria prep area.
9. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Must repair or replace loose wall bases behind prep table in taqueria and carnita prep area under 3- comp sink.must adjust theshold at rear and front door.must clean debris from hood and filter in taqueria.
10. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must repair or replace missing filter at hood in carnitas prep area,leaky drain line in deli display unit.
11. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Must provide a thermometer for prep cooler in taqueria
12. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Must store wiping cloths in a sanitizing solution.
13. +2 more
PassDec 16, 2016ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed the interior of the microwave not clean, walk-in cooler, instructed to clean.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed water damaged ceiling tiles, instructed to replace. Also clean ceiling in walk-in cooler.
3. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed some clutter in rear, instructed to organize and remove items not being used.
PassNov 4, 2016CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed the butcher area cutting boards, instructed to clean and sanitize.
PassApr 8, 2016CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed the small box freezer top in rear cooking area broken, instructed to repair/or replace.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed walk-in cooler storage shelves not clean, instructed to clean.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floor in the walk-in cooler not clean, instructed to clean under all storage racks in cooler.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed missing ceiling tiles over rear cooking area, instructed to replace. Also clean/recaulk walls behind both 3 compartment sinks, and clean ceiling and walls in the walk-in cooler.
PassAug 19, 2015CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Found bulk food not labeled. (hot peppers, sugar, flour.etc.)
2. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Found large pots not stored properly. Must store inverted.
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Found shelving unit not smooth and easy to clean behind chorizo holder. Must repair or replace.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Found chipping paint behind 3 compartmnet sink. Must paint/seal.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Found lights not shielded above front main kitchen, at hot holding unit, pork skin cabinet, and exhaust hood. Must provide.
6. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Found no metal stem thermometers at premises. Must provide.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Found mops and brooms not stored properly.
PassFeb 21, 2014CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Found some food items not properly dated in reach in freezer, must properly date food items in reach in freezer.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Caulk around 3 compartment sink, exposed hand sink in state of disrepair, shall be repaired/replaced. Cooler shelving that had peeling paint/rust, shall be repaired/sealed. Reach in freezer lid in state of disrepair, had peeling paint, rust, and plastic edge broken, shall be repaired/sealed. Walk in cooler shelving/racks that had rust, shall be repaired/sealed.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Cooler shelving/racks not clean, need detailed cleaning(crevices).
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors under heavy equipment, cooking equipment, and storage shelving not clean, need detailed cleaning(corners), floors in walk in cooler under shelving not clean, need cleaning(corners).
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Ceiling tiles that were damaged, peeling paint in kitchen prep area, shall be replaced/repaired.
6. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Missing light shields in display cooler, produce cooler, shall be provided.
7. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Exhaust canopy not clean, had excess grease build up, needs detailed cleaning, exhaust vents(ventilation) in walk in cooler, kitchen area, and bathroom not clean, need cleaning.
PassJun 19, 2013CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Must provide a label on guacamole thats store inside display cooler, with source of where product comes from
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must repaint chipping surfaces at produce display area
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to clean and maintain floors along the walls and in all corners under pallets in rear storage hallway
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Must replace stained ceiling tile throughout premises, and repair chipping wall surfaces
PassDec 28, 2012CanvassRisk 1 (High)
1. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Single use articles not properly stored. Instructed to invert utensil to prevent contamination before use.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Exposed handsink installed next to three compartment. Instructed to install shield between exposed and three compartment sink.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
4. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Toilet room door not self closing. Instructed to install self-closing device.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Exhaust fan not working in toilet room. Instructed to repair exhaust fan. Handle-hot water faucet at first exposed handsink. Instructed to repair stripped handle.
6. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Thermometer not visible inside coolers. Instructed to have thermometer conspicuous inside coolers.
PassJan 4, 2011CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Instructed to clean and maintain storage racks inside jello display cooler. Noted some black mold-like build-up.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Instructed to clean and maintain floors along the walls and in all corners under pallets in rear storage hallway.-----must reseal unsealed floor baseboard under 3 compartment sink in rear kitchen.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  The walls and ceilings shall be in good repair and easily cleaned. Instructed to clean and maintain walls with spillage throughout walk-in cooler.
4. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  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. Instructed to provide thermometer visible inside prep cooler (taqueria side).
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Instructed to clean and remove unnecessary articles stored on top of walk-in cooler in rear area to prevent rodent and insect harborage.

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

Apple Maps street-level imagery. Click to look around the block.

What it gets cited for

478×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
358×
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
557×
Physical facilities installed, maintained & clean
417×
Wiping cloths: properly used & stored
327×
Food and non-food contact surfaces properly designed, constructed and maintained
337×
Food and non-food contact equipment utensils clean, free of abrasive detergents
347×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
365×
Thermometers provided & accurate

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 1592986 — a business that changed hands may carry history from its predecessor.