What is EL Nuevo Taconazo's health inspection score?

EL Nuevo Taconazo has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Nuevo Taconazo last inspected?

EL Nuevo Taconazo was last inspected on May 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Nuevo Taconazo have?

EL Nuevo Taconazo has 55 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Nuevo Taconazo safe to eat at?

EL Nuevo Taconazo has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does EL Nuevo Taconazo serve?

EL Nuevo Taconazo serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Nuevo Taconazo

Name: EL Nuevo Taconazo
Address: 2350 W CERMAK RD, Chicago, 60608
Rating: 75

2350 W CERMAK RD, Chicago

Last Inspected: 5/4/2026

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0Good

American•Pilsen

Ranked #253 of 411 in PilsenBetter than 22% of american restaurants

Declining

9 inspections

Last: May 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.1

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 76/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (75/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2350 W CERMAK RD, Chicago, IL 60608

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Violation Timeline

Jan 2023

2 inspections

5 high priority

2 intermediate

6 basic

Jan

Feb 2024

3 inspections

5 high priority

4 intermediate

11 basic

Sep 2024

1 inspections

2 high priority

1 intermediate

1 basic

Sep

Jan 2025

1 inspections

1 high priority

6 basic

Oct 2025

1 inspections

6 basic

Oct

May 2026

1 inspections

5 intermediate

Inspection History

9 records on file

3 Complaint3 Canvass3 Canvass Re-Inspection

May 26

Complaint InspectionLatestPass

5 Med

5 total

75/100inspection score

−25 pts

Intermediate (5)

−25 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−25 pts

Oct 25

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM). MAINTAIN SAME.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE INTERIOR OF THE FRYERS WITH GREASE AND CHARRED MATERIALS ON THE LOWER SURFACE. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
STORAGE RACKS IN THE STORAGE/PREP AREA AND INSIDE THE WALK IN COOLERS WITH DIRT, FOOD AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT THE HOT WATER KNOBS ON BOTH FAUCETS OF THE 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAKS AND MAINTAIN GOOD PLUMBING.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE TRASH RECEPTACLE IN THE UNISEX EMPLOYEE'S TOILETROOM HAS NO LID. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A LID AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE FLOORS IN THE CORNERS, IN THE WALK IN COOLERS, UNDER/AROUND THE HEAVY EQUIPMENT, SINKS AND STORAGE RACKS WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN FLOORS THROUGHOUT.

Base deductions−12 pts

Jan 25

Complaint InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED A SLIGHT PINKISH SUBSTANCE ON THE PANEL AND INTERIOR OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED A MALE FOOD HANDLER WITH A BEARD AND WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE BEARD GUARD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED WIPING CLOTHS BEING STORED ON A CUTTING BOARD AND NOT IN A SANITIZING SOLUTION. INSTRUCTED TO ALWAYS STORE CLOTHS IN A SANITIZING SOLUTION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING CONCENTRATION OF THE 3 COMPARTMENT SINKS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15 OBSERVED POTS AND PANS TOO LARGE TO BE SUBMERGED IN THE 3 COMPARTMENT SINKS. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE ON WASHING RINSING AND SANITIZING LARGE POTS OR REMOVE LARGE POTS OR PROVIDE A LARGER 3 COMPARTMENT SINK THAT IS APPROPRIATE TO SUBMERGE ALL EQUIPMENT.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
5-103.11(B) OBSERVED INADEQUATE HOT WATER AT ALL SINKS IN THE FACILITY. AT THE TIME OF THE INSPECTION, HOT WATER RANGED FROM 75F-86.5F AT ALL OF THE HAND WASHING SINKS AND BOTH OF THE 3-COMPARTMENT SINKS. INSTRUCTED TO MAINTAIN ADEQUATE HOT WATER AT ALL TIMES. THE FACILITY MUST MAINTAIN 100F AT ALL HAND WASHING SINKS AND 110F AT ALL 3 COMPARTMENT SINKS AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. AT THE END OF THE INSPECTION, ADEQUATE HOT WATER WAS RESTORED. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS.

Base deductions−22 pts

Sep 24

Complaint InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED A SLIGHT PINKISH SUBSTANCE ON THE PANEL OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED A WALK IN COOLER, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 48F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED TO STORE TCS FOODS. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16 OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN THE WALK IN COOLER; OBSERVED ABOUT 50 LBS OF RAW BEEF RANGING BETWEEN 48F-49F, ABOUT 20 LBS OF CHEESE AT 48F AND ABOUT 5 LBS OF MILK AT 48F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS COLD HOLDING FOODS AT 41F OR BELOW AT ALL TIMES. EMPLOYEE DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (1)

−2 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
5-103.11(B) OBSERVED INADEQUATE HOT WATER THROUGHOUT THE FACILITY, OBSERVED HOT WATER ONLY RANGING FROM 74F-76F AT ALL OF THE HAND WASHING SINKS AND AT THE 3 COMPARTMENT SINKS. INSTRUCTED HOT WATER MUST MAINTAIN 100F AT THE HAND WASHING SINKS AT ALL TIMES AND 110F AT THE 3 COMPARTMENT SINK AT ALL TIMES. OWNER ARRIVED ON SITE DURING THE INSPECTION AND ADJUSTED THE HOT WATER HEATER TEMPERATURE, BY THE END OF THE INSPECTION FACILITY WAS MAINTAINING ADEQUATE HOT WATER WAS RESTORED TO THE HAND WASHING SINKS AND THE 3 COMPARTMENT SINKS. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Base deductions−27 pts

Feb 24

Canvass Re-Inspection InspectionPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED A SLIGHT BROWNISH SUBSTANCE ON THE ICE MACHINE'S PANEL, LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND SANITIZE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO PROVIDE.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED BOWLS OF TORTILLA CHIPS BEING STACKED ON TOP OF EACH OTHER AND THE BOTTOM OF THE BOWL DIRECTLY TOUCHING THE TORTILLA CHIPS. INSTRUCTED TO PROVIDE A WAX PAPER BARRIER BETWEEN THE TORTILLA CHIPS AND THE BOTTOM OF THE BOWLS TO PROTECT FOODS FROM ANY POSSIBLE CONTAMINATION OR NOT STACK BOWLS OF TORTILLA CHIPS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19 OBSERVED NO SELF-CLOSING DEVICE ON THE EMPLOYEE TOILET ROOM DOOR THAT LEADS DIRECTLY INTO A FOOD PREP AREA. INSTRUCTED TO PROVIDE. 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.

Base deductions−19 pts

Feb 24

Canvass Re-Inspection InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED A SLIGHT BROWNISH SUBSTANCE ON THE ICE MACHINE'S PANEL, LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND SANITIZE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED BOWLS OF TORTILLA CHIPS BEING STACKED ON TOP OF EACH OTHER AND THE BOTTOM OF THE BOWL DIRECTLY TOUCHING THE TORTILLA CHIPS. INSTRUCTED TO PROVIDE A WAX PAPER BARRIER BETWEEN THE TORTILLA CHIPS AND THE BOTTOM OF THE BOWLS TO PROTECT FOODS FROM ANY POSSIBLE CONTAMINATION OR NOT STACK BOWLS OF TORTILLA CHIPS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15(A) OBSERVED HOT WATER KNOB STILL NOT TURNING ON AT THE HAND WASHING SINK LOCATED IN THE DISHWASHING AREA. INSTRUCTED TO REPAIR SO THAT HOT WATER TURNS ON PROPERLY AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19 OBSERVED NO SELF-CLOSING DEVICE ON THE EMPLOYEE TOILET ROOM DOOR THAT LEADS DIRECTLY INTO A FOOD PREP AREA. INSTRUCTED TO PROVIDE. 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
8-304.11(A) OBSERVED THE MOST RECENT INSPECTION REPORT SUMMARY NOT POSTED FOR THE PUBLIC'S VIEW, AT THE BEGINNING OF THE INSPECTION THE MOST RECENT SUMMARY WAS PLACED BEHIND OTHER PAPERWORK AND NOT ENTIRELY FOR THE PUBLIC'S VIEW. INSTRUCTED TO ALWAYS POST THE MOST RECENT INSPECTION REPORT SUMMARY FOR THE PUBLIC'S VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-42-010(B).

Base deductions−23 pts

Feb 24

Canvass InspectionFail

3 High2 Med5 Basic

10 total

50/100inspection score

−50 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HAND WASHING SIGN LOCATED IN THE EMPLOYEE TOILET ROOM IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.11 OBSERVED NO HAND WASHING CLEANSER AVAILABLE AT THE REAR FOOD PREP AREA'S HAND WASHING SINK AND IN THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED A SLIGHT BROWNISH SUBSTANCE ON THE ICE MACHINE'S PANEL, LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND SANITIZE.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE FOR SOME EGG ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW ON THE PHYSICAL MENUS THAT ARE HANDED OUT AND NO CONSUMER ADVISORY DISCLOSURE OR REMINDER FOR EGG ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW ON THE MENU THAT IS POSTED ON THE WALL ABOVE THE CASHIER FOR TO-GO ORDERS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED BOWLS OF TORTILLA CHIPS BEING STACKED ON TOP OF EACH OTHER AND THE BOTTOM OF THE BOWL DIRECTLY TOUCHING THE TORTILLA CHIPS. INSTRUCTED TO PROVIDE A WAX PAPER BARRIER BETWEEN THE TORTILLA CHIPS AND THE BOTTOM OF THE BOWLS TO PROTECT FOODS FROM ANY POSSIBLE CONTAMINATION OR NOT STACK BOWLS OF TORTILLA CHIPS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15(A) OBSERVED HOT WATER KNOBS NOT TURNING ON AT THE HAND WASHING SINKS LOCATED IN THE EMPLOYEE'S TOILET ROOM AND THE DISHWASHING AREA. INSTRUCTED TO REPAIR SO THAT HOT WATER TURNS ON PROPERLY AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19 OBSERVED NO SELF-CLOSING DEVICE ON THE EMPLOYEE TOILET ROOM DOOR THAT LEADS DIRECTLY INTO A FOOD PREP AREA. INSTRUCTED TO PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
8-404.13(B:4) OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2569765 DATED 1/17/23; 48-4-603.15 FOUND 8 LARGE STOCK POTS RANGING BETWEEN 40 - 60 GALLONS IN SIZE. SAID POTS ARE TOO LARGE TO SUBMERGE IN 3 3-COMPARTMENT SINKS. INSTRUCTED MANAGER TO PROVIDE WRITTEN PROCEDURE TO WASH, RINSE, AND SANITIZE SAID POTS ADEQUATELY. 57-2-102.13 FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS. 58-2-102.13 FOUND NO PROOF OF ALLERGEN TRAINING ON SITE AT THE INSPECTION. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS. INSTRUCTED TO CORRECT ALL PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION. CITATION ISSUED 7-42-090.

Base deductions−50 pts

Jan 23

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15 FOUND 8 LARGE STOCK POTS RANGING BETWEEN 40 - 60 GALLONS IN SIZE. SAID POTS ARE TOO LARGE TO SUBMERGE IN 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE WRITTEN PROCEDURE TO WASH, RINSE AND SANITIZE SAID POTS ADEQUATELY.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 FOUND NO PROOF OF ALLERGEN TRAINING ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS

Base deductions−6 pts

Jan 23

Canvass InspectionFail

5 High2 Med3 Basic

10 total2 risk factors

24/100inspection score

−66 pts

High Priority (5)

−50 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, BEEF, PORK, AND SOUP) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED. CFM ARRIVES AT 11:10 AM.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGERS TO PROVIDE A VERIFIABLE ACKNOWLEDGEMENT OF THEIR RESPONSIBILITY TO REPORT INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD TO THE PIC. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED THE FOOD HANDLER TOUCH READY-TO-EAT FOOD (TACOS) WITH BARE HANDS. NOTED FOOD HANDLER TOUCHED STEAK AND SHELL WITH BARE HANDS AS FOOD HANDLER MADE TACOS FOR CUSTOMERS. FOOD EMPLOYEES? MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS. MUST USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED. INSTRUCTED MANAGER TO DISCARD TACOS 6 TACOS (1 LB, COST $12) AT TIME OF INSPECTION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HAND WASHING SIGNAGE AT THE HANDWASHING SINK LOCATED IN THE EMPLOYEE/CUSTOMER TOILET ROOM. ALSO NOTED IS NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK LOCATED AT THE REAR PREP. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE MUST BE POSTED AT ALL HANDWASHING SINKS AT ALL TIMES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND AN EXCESSIVE AMOUNT OF BLACK MOLD-LIKE SUBSTANCE THROUGHOUT THE TOP INTERIOR OF THE ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE WALK-IN COOLER. NOTED CHICKEN STORED IN A 40 GAL STOCK POT AT 49F AND BEEF STORED IN A 40 GAL STOCK POT AT 48F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS. INSTRUCTED MANAGER TO TRANSFER FOOD ITEMS TO SHALLOW PANS WHEN CHILLING. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. 80 GAL OF SOUP DISCARDED AT $150.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND 20 MOUSE DROPPINGS IN THE RIGHT CORNER NEXT TO THE ICE MACHINE IN THE FOOD PREPARATION AREA. INSTRUCTED MANAGER TO ELIMINATE PEST ACTIVITY. INSTRUCTED TO REMOVE, CLEAN, SANITIZE AND MAINTAIN SAID AREA. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-42-090(A). CITATION ISSUED.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND 8 LARGE STOCK POTS RANGING BETWEEN 40 - 60 GALLONS IN SIZE. SAID POTS ARE TOO LARGE TO SUBMERGE IN 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE PROCEDURE TO ADEQUATELY WASH, RINSE AND SANITIZE SAID POTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO PROOF OF ALLERGEN TRAINING ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS

Base deductions−66 pts

Risk factor bonus (2× +5)−10 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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