LA TABERNA DE IGNACIO
1800 W 68 ST #123
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator discarded the water. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen octopus in standing water. Operator open cold running water. Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple clean dishes in hand sink. Operator removed it. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with windex with no label.
Food safety inspection conducted on 4/7/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 12/6/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on ceiling by the walk in cooler door. Warning - From follow-up inspection 2024-12-06: Still observed. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-12-06: Still observed **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At the cook line. Warning - From follow-up inspection 2024-12-06: Still observed. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath of kitchen equipment. Warning - From follow-up inspection 2024-12-06: Still observed **Time Extended**
Food safety inspection conducted on 12/6/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 12/5/2024
High Priority
4
Intermediate
0
Basic
7
Total
11
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on ceiling by the walk in cooler door. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon, in walk in cooler in ROP. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. At the cook line. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath of kitchen equipment. Warning
- 21-10-4:Basic - Soiled dry wiping cloth in use. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solutions of 0 ppm. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw over fish on walk in cooler shelves. Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on cook line floor. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed second container with cooked potatoes (116F - Hot Holding) located underneath of the steam table for less than 4 hours as per operator. Operator placed in steam table. **Corrective Action Taken** Warning
Food safety inspection conducted on 12/5/2024 revealed 11 total violations (4 high priority, 0 intermediate, 7 basic).
Inspection on 6/25/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed wallet and cell phone on to go container on preparation table, operator removed it. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of prep reach in cooler at the cook line.
- 36-24-5:Basic - Hole in or other damage to wall. By the dishwasher machine.
- 10-08-5:Basic - Ice scoop handle in contact with ice.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils stored inside water at 84°F. Operator removed it. Corrected On-Site Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator washed hands on prep sink. Instructed operator regarding the hands washing procedure. **Corrective Action Taken**
Food safety inspection conducted on 6/25/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 2/23/2024
High Priority
3
Intermediate
5
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. At the cook line.
- 08B-38-4:Basic - Food stored on floor. Observed ice bags on walk in cooler floor.
- 10-08-5:Basic - Ice scoop handle in contact with ice.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils inside standing water at 80°F. Operator discarded the water. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dishwasher machine soiled.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher machine and three compartment sink area.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink with chlorine sanitizer solution of 200 ppm. Operator add water, recheck 100 ppm. Corrected On-Site
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast with a cooking temperature of 158°F/160°F. Operator placed back on the grill. Recheck 178°F. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed clams with not original tag in the container, stored inside walk in cooler.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands on preparation sink. Instructed operator regarding the hand wash sink. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper was replaced during inspection. Corrected On-Site
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed clams with not original tag in the container, stored inside walk in cooler.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tortilla espanola, flan, inside walk in cooler was prepared from more than 24 hours with not date marked. Repeat Violation
Food safety inspection conducted on 2/23/2024 revealed 16 total violations (3 high priority, 5 intermediate, 8 basic).