CHICAGO, IL - Health inspectors documented violations at EL TACO FELIZ, INC. during a routine inspection conducted on 04/11/2023.
The establishment operates from 5439 W ADDISON ST in CHICAGO, serving customers in this dining district. Regular health inspections ensure food safety standards are maintained across all local establishments.
The inspection identified 6 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation related to thermal management. Inspectors documented: Proper Cold Holding Temperatures - Comments: Observed Improper Cold Holding Temperatures of Tcs Foods Inside of the 3 Door Prep Cooler and Refrigerator. Observed Pork at 53f, Cooked Rice at 53f, Beans at 52f, Sour Cream at 52f, Steak at 54f, Chorizo at 69f, and Cheese at 52f. Management Instructed to Maintain All Tcs Foods Cold Below 41f. Priority Violation 7-38-005. Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The second violation concerned food safety requirements. Inspectors documented: Proper Cooling Methods Used. Regulatory standards exist to minimize health risks to consumers.
The third violation concerned food temperatures. Inspectors documented: Adequate Equipment for Temperature Control - Comments: Observed the 3 Door Prep Cooler with an Air Temperature of 52f. the Cooler Was Used to Store Tcs Foods Such As Cheese and Meats. Management Instructed to Repair and Maintain the Cooler Below 41f. Priority Violation 7-38-005. Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The fourth violation involved sanitization. Inspectors documented: Non-food/food Contact Surfaces Clean - Comments: Clean the Interior of the Deep Fryer.. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces.
The fifth violation involved cleaning procedures. Inspectors documented: Physical Facilities Installed, Maintained & Clean - Comments: Reglue the Baseboard Along the Wall Between the Prep Cooler and Deep Fryer.. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces.
The sixth violation involved sanitation and cleanliness. Inspectors documented: Physical Facilities Installed, Maintained & Clean - Comments: Clean T. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/11/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLING EMPLOYEE NOT WEARING A HAIR RESRTAINT AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR HAIR RETRAINTS TO PREVENT CONTAMINATION OF FOOD AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ACCUMULATED FOOD DEBRIS ON FLOORS UNDERNEATH ALL COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS UNDERNEATH ALL COOKING EQUIPMENT AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED FOOD EMPLOYEE PERSONAL ITEMS STORED IN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE ORDERLY STORAGE AREA FOR EMPLOYEES CLOTHING AND OTHER POSSESSIONS AND MAINTAIN.; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 3 DOOR PREP COOLER AND REFRIGERATOR. OBSERVED PORK AT 53F, COOKED RICE AT 53F, BEANS AT 52F, SOUR CREAM AT 52F, STEAK AT 54F, CHORIZO AT 69F, AND CHEESE AT 52F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL TCS FOODS COLD BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.; PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 52F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS CHEESE AND MEATS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE INTERIOR OF THE DEEP FRYER.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: REGLUE THE BASEBOARD ALONG THE WALL BETWEEN THE PREP COOLER AND DEEP FRYER.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEAN THE GREASE ON THE WALL BEHIND THE GRILL.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.; ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING..
Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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