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Business Info

Restaurant: Tianguis Fresh Foods
Address: 3552 W Armitage Ave, Chicago, IL 60647
Type: Grocery Store
Total inspections: 6
Last inspection: Dec 5, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

VIOLATION CORRECTED TAG REMOVER COOLER 39.9* CAN NOW USE COOLER.
SEAL RAW WOOD STORAGE SHELF
CLEAN AND SANITIZE ALL CUTTING BOARDS ALSO INTERIOR OF ICE MACHINE
CLEAN FLOOR IN MEAT STORAGE COOLER WALKIN.
OBSERVED WATER DAMAGED CEILING TILES IN REAR PREP/STORAGE AREA.
CLEAN LIGHT SHIELDS THRUOUT MEAT AREA TRPLACE BULB IN BASEMENT WALK IN FREEZER.
REMOVE CLUTTER FROM CONSTRUCTION.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CROSS CONTAMINATION NOT COTROLLED.OBSERVED FOODSERVICE EMPLOYEE WASHING THE EXTRA JUMBO CARNITAS COOKING POT IN MOP SINK AT CARNITAS/BAKERY PREP KITCHEN AT THE TIME OF INSPECTION,UNSANITARY CONDITION.CITATION ISSUED 7-38-005(A)INSTRUCTED MANAGER TO HAVE EMPLOYEES WASH ALL FOOD UTENSILS AT 3COMP.SINKS AT ALL TIMES.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN HOOD WALLS AND FILTERS ON HOODS IN MAIN DINING AND AT CARNITAS PREP KITCHENS WITH DEBRIS BUILD UP,CLEAN PLASTIC PANEL INSIDE ICE MACHINE AT FRONT MEAT SERVING AREA,AND 3COMP. SINKS IN BASEMENT PREP AREA.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS IN THE FOLLOWING AREAS WITH DEBRIS AND STANDING WATER:FLOORS AT GROCERY STORE BETWEEN TWO(2)FREEZERS,FLOORS IN BASEMENT BETWEEN TWO(2)WALK IN FREEZERS,FLOORS IN N.E DELI CORNER BY DELI COOLERS,FLOORS UNDER EXPOSE HAND WASH SINK AT MAIN DINING,AND FLOORS AT MEAT PREP ROOM BY GREASE TRAP.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR MISSING CEILING TILES IN DEFFERENT AREAS OF FACILITY ON FIRST FLOORS.
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. INSTRUCTED TO REPAIR LEAKING FAUCETS ON 3COMP. SINKS AT MEAT CUTTING ROOM. ALSO 3COMP.SINK AT CARNITAS PREP KITCHEN TOO SMALL FOR PROPER WASHING AND SANITIZING THE EXTRA JUMBO COOKING POTS,WHICH IS WHY EMPLOYEES ARE WASHING THEM AT THE LARGE FLOOR UTILITY(MOP)SINK. INSTRUCTED MANAGER TO PROVIDE LARGE SINKS THE SIZE OF THOSE EXTRA JUMBO CARNITA COOKING POTS,OR REMOVE THEM FROM PREMISES.
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 METAL STEM THERMOMETERS INSIDE ALL COOLERS.
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 REMOVE OR ORGANIZE CLUTTERS IN STORAGE ROOM AT MAIN DINING KITCHEN.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSTRUCTED MANAGER TO REPLACE WORNED-OUT CUTTING BOARDS AT MEAT DEPT,SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK SAME AREA ALSO ALL RAW WOODEN SHELVING IN DRY STORAGE ROOMS MUST BE SEALED USING A NON-TOXIC FINISH.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES A DETAIL CLEANING COOKING EQUIPMENTS,STOVES,COOLERS,SHELVINGS,TOPS/BOTTOMS OF FOOD PREP TABLES LEGS ATTACHED,FAN COVERS INSIDE WALK-IN-COOLERS ETC.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.FOUND LIGHT BULB NOT SHIELDED IN WALK-IN-FREEZER IN BASEMENT,MUST PROVIDE.
All food not stored in the original container shall be stored in properly labeled containers.ALL BULK FOOD CONTAINERS IN FOOD PREP AREAS MUST BE LABELED TO IDENTIFY PRODUCTS STORED.
All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.FOUND ROLLING HOT HOLDING UNIT BY MEAT DEPT USED FOR HOLDING HOT COOKED INDIVIDUAL ROTISSERIE CHICKENS OFFERED FOR SALE NOT MAINTAINING PROPER TEMPERATURE.AMBIENT AIR MEASURED 120.1F DURING THIS INSPECTION.INSTRUCTED MANAGER THAT HOT HOLDING UNIT MUST BE MONITORED,MUST MAINTAIN 140F OR ABOVE.TAGGED HELD FOR INSPECTION-MUST NOTIFY THE CDPH 312-746-4240 VIA FAX FOR TAG REMOVAL.
All hot food shall be stored at a temperature of 140F or higher.FOUND HOT COOKED ROTISSERIE CHICKENS IN SAID HOT HOLDING UNIT -NOT MEETING TEMPERATURE REQUIREMENT DURING DISPLAY,INTERNAL TEMPERATURES RANGING 116.8F-119.8F.MANAGER VOLUNTARILY DISCARDED,DENATURED CHICKENS.TOTAL COUNT:14,TOTAL DOLLAR VALUE$70.00.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSTRUCTED MANAGER TO PROVIDE MISSING SINK STOPPERS AT TAQUERIA 3 COMP SINK,REMOVE ALUMINUM FOILS FROM SHELVINGS SAME AREA,SEAL TOP SURFACE OF THE 3 COMP SINK USING A LIGHT WELD TO SMOOTH,EASILY CLEANABLE SURFACE (TAQUERIA).
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 WATER LEAKING AT BASE OF FAUCET AT 3 COMP SINK IN MEAT DEPT,DETAIL CLEAN DUSTS ACCUMULATIONS ON VENTILATION COVERS THROUGHOUT THE PREMISES.
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.MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS,FREEZERS.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.SOME LIGHT BULBS INSIDE THE MEAT WALK IN COOLER NOT SHIELDED,REPLACE BURNOUT LIGHT BULBS AT TAQUERIA,REAR BAKERY/ FOOD PREP.
The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE WATER STAINED CEILING TILES IN VARIOUS AREAS OF GROCERY ISLES,DETAIL CLEAN WALLS ALL ALONG MEAT DEPT,TAQUERIA,REAR BAKERY/FOOD PREP MAINTAIN AT ALL TIMES.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.All clean single service utensils must be stored with handles up at taqueria.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED LIVE ANTS ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. APPROXIMATELY 7 LIVE ANTS WERE OBSERVED ON THE CRACKED FLOOR OF THE REAR BAKERY/FOOD PREP AREA AND BEHIND BREAD PROOFER. ALSO OBSERVED A FLY STRIP STORED ABOVE THE TAQUERIA SERVICE COUNTER. MANAGEMENT WAS INSTRUCTED TO REMOVE THE FLY STRIPS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN FLOORS IN BOTH BASEMENTS INCLUDING FLOOR DRAINS,ELEVATE ARTICLES STORED 6' OFF FLOOR/WALL FOR EASIER CLEANING.

ABATED.
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MUST CLEAN FLOORS THROUGHOUT PREMISES RESTAURANT AND GROCERY AREAS, FIRST FLOOR AND BASEMENT AREAS, REPAIR BROKEN FLOOR TILE VARIOUS AREA, THROUGHOUT PREMISES, ELEVATE STOCK 6 INCHES FROM FLOOR, AND PROVIDE A 6 INCH WHITE LINE ALONG WALL AREA IN FIRST FLOOR STORAGE AND BASEMENT AREAS WHERE STOCK IS STORED
MUST PROVIDE LABELS ON BULK STORAGE CONTAINERS IN KITCHEN/BAKERY AREA, AND PROVIDE A COMPLETE LABEL OF SOURCE WHERE PRODUCT IS MADE, SUCH AS ADDRESS OF WHERE PRODUCT COMES FROM
MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS CONSPICUOUSLY
MUST PROVIDE A LIGHT SHIELD COVER ON LIGHT ABOVE PREP AREA IN BASEMENT WHERE PRODUCE IS PACKAGED, AND REPLACE BURNED OUT LIGHT BULBS ABOVE MEAT CASE BEHIND COUNTER AREA
MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK BEHIND MEAT COUNTER AREA, AND PROVIDE 3 SINK STOPPERS FOR THE SAME SINK
MUST REMOVE UNUSED EQUIPMENT FROM PREMISES, AND CLUTTER FROM BASEMENT STORAGE AREAS, CLEAN AND BETTER MAINTAIN ALL AREAS IN A NEATER FASHION, AND CLEAN CUSTOMERS BATHROOM REMOVE ALL SMELLY URINE ODORS
MUST REPAIR CORNERS OF WALL TILE THATS CHIPPED AND BROKEN IN RESTAURANT STATION, MUST CLEAN ALL CEILING VENTS THROUGHOUT PREMISES, MUST STORE FOODS 6 INCHES AWAY FROM WALL AREA, AND PROVIDE A 6 INCH WHITE LINE ALONG WALL AREA IN FIRST FLOOR STORAGE AND BASEMENT AREAS WHERE STOCK IS STORED, AND REPAIR SOME AREAS OF WALL IN REAR STORAGE AREA
MUST CLEAN GREASE FROM HOODED AREA IN RESTAURANT AND IN BAKERY/KITCHEN AREAS, MUST CLEAN SHELVES DOWN GROCERY AISLES AND BASEMENT STORAGE SHELVES, MUST CLEAN FAN GUARDS IN BASEMENT WALK-IN COOLER AND JUICE UNIT NEEDS CLEANING IN RESTAURANT AREA,
MUST REPLACE ALL STAINED AND PITTED CUTTING BOARDS IN RESTAURANT AND GROCERY AREAS, MUST REMOVE ICE BUILT-UP IN BASEMENT WALK-IN FREEZER, REPAIR HAND DRYER IN CUSTOMERS BATHROOM, PAPER TOWELS BEING USE AT THIS TIME AND REPLACE CRACKED SLIDING DOOR AT HOT BOX AREA IN RESTAURANT
MULTI USE UTENSILS NOT PROPERLY STORED, MUST BE STORED WITH HANDLES FACING UP
MUST STORE EMPLOYEES PERSONAL ITEMS IN ONE DESIGNATED AREA NICE AND NEATLY

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Takes reservations:

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Accepts credit cards:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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