TrustPlace Public Health & Safety Portal

Last Updated on March 26, 2021

Taco Joint – Wells St.

1010 N Wells
Chicago IL, 60610

Last Updated on March 26, 2021

Property Information

Welcome back to Taco Joint on Wells! We have made extensive preparations to reopen and have committed to ongoing vigilance in maintaining high standards for health and safety.

Our procedures have been developed to comply with the City of Chicago Phase IV reopening requirements, as well as those from the CDC, FDA, and the National Restaurant Association. You can view our comprehensive plan and the recorded compliance against our plan here on this site, and if you have any questions, please contact us.

We are happy to welcome you back. In order for us to promote the safest environment for all of our patrons and employees, we require the following from everyone who visits our establishment:

When entering Enzo, you are pledging that you are not currently exhibiting COVID-19 symptoms

Wear face coverings when entering and walking throughout the restaurant

You may remove your face covering at your table

Please maintain a 6 ft distance between you and other patrons at other tables

Compliance Tracker

Last 30 days

On Time Completed Procedures Reported

Tasks Completed

Property Plan Information

Checklist Items

Health and Safety Compliance
Plan & Status Report

Taco Joint – Wells St.

Leadership & Management

Weekly Employee Meeting - Manager Prep Weekly 0

    Marketing and Branding - Manager Daily 3

    • Display the sidewalk sign with the daily special
    • Send out social media posts about the chef's daily special
    • Place loyalty cards, take-out menus, coupons and flyers by the register and entrances

    Closing Checklist - Supervisor Daily 3

    • Lock away important electronics
    • Count the registers and store cash and deposits securely
    • Lock cabinets, restricted areas and doors

    Employee Training & Onboarding

    QSR Employee Onboarding Training Event 1

    • I Agree

    QSR Employee Onboarding Interview Event 0

      Facility Upkeep

      Facility Upkeep Weekly 6

      • Wash all windows
      • Pick up any trash outside in the surrounding landscaping
      • Empty outdoor trash cans
      • Test all fire alarm systems
      • Ensure all fire extinguishers are not expired
      • Check to see the thermostat is at 72 degrees

      Audits & Inspections

      CAPA for Missed Regional Inspection Item Event 1

      • Relabel All Items

      Health Inspection Checklist Monthly 14

      • An approved source is licenced by te county, state or federal government
      • Food is inspected and found to be free from contamination, adulteration and spoilage
      • Unpacked foods which have been served or returned from the dining area are discarded
      • All foods are stored a minimum of 6" off the floor
      • Restrooms are not used for the storage of food, equipment, or supplies
      • Adequate protection is provided for all paper products
      • Food is being protected from dirt, unnecessary handling, over-head leakage, and other forms of contamination
      • All food storage containers have proper covers and are properly labeled
      • Foods are dispensed in the self-serve area in an approved manner
      • The use of sulfites in perishable foods is prohibited
      • Food products are labeled and stored in non-toxic containers
      • Keep raw foods separate from cooked foods
      • Shellfish tags kept for 90 days , warning signs posted
      • Potentially hazardous foods are maintained below 41u00b0F or above 135u00b0F.

      CAPA - Food Temp Is Out Of Range Event 3

      • Dispose of the item in the proper garbage receptacle
      • Make sure the warming unit is still working correctly
      • Refill the container

      CAPA - Food Storage Problem Event 0

        Daily Operations

        Certify PPE Worn by All Weekly 6

        • Enforce face coverings for all (must be worn over nose and mouth, exceptions can be made for people with medical conditions or disabilities that prevent them from safely wearing a face covering)
        • Face coverings washed or discarded after each shift. Never share PPE.
        • Allow face coverings to be removed only while customers are seated and eating
        • Certify all employees have access to and have been trained how to properly use PPE
        • Certify that all employees handling food are wearing gloves
        • Provide dishwashers equipment to protect eyes, nose, and mouth from contaminant splash (face coverings, protective glasses, and/or face shields)

        Closing Cleaning Checklist - Front of House Daily 10

        • Wipe down and sanitize all tables and chairs
        • Flip chairs on top of tables
        • Pull floor mats from entryway for cleaning
        • Clean any major spills, in the dining area and on walls
        • Sweep the dining area
        • Mop the dining area
        • Replace Mats
        • Ensure that no food is left out
        • Clean the cold wells, hot wells and the food line
        • Take out the trash to the dumpster

        Food Temp Log - Taco Food Line Daily 1

        • Make sure the cold items are being stored in cold containers or on ice

        Opening Cleaning Checklist - Front of House Daily 6

        • Clean and sanitize the windows, tables and all surfaces
        • Wipe down the walls if neccessary
        • Sweep or vacuum floors all floors in the front of house
        • Assure that trash bins are empty, cleaned and filled with a fresh bag
        • Disinfect the toilet, Wipe down the sink, Restock soap, paper towels, and other essentials
        • Clean the POS system with a sanitation wipe

        Freezer/Cooler Temp. Check Daily 0

          Prep Work - Taco Restaurant Daily 10

          • Wash hands with soap for 20 seconds
          • Put disposable rubber gloves on
          • Dice 8 onions
          • Dice 8 tomatoes
          • Cut the peppers
          • Wash the lettuce and cut
          • Cook the corn
          • Cook 2 bags of each protein, chicken, carne asada and shrimp
          • Wash hands with soap for 20 seconds
          • Cook 3 bags of beans

          Food Warming Unit Temp Log Daily 1

          • Temperature is within the range of 165 degrees and 170 degrees

          Ready to Open Checklist - Front of House Daily 6

          • Restock cups, straws, and lids at the beverage station
          • Refill condiment station with ketchup, salt, pepper, etc...
          • Turn on the POS System and login
          • Turn on the music
          • Discuss Daily Specials with the team
          • Unlock the front door

          Opening Cleaning Checklist - Back of House Daily 4

          • Wipe down and clean all food prep areas
          • Sweep and vacuum all floors
          • Clean all equipment thoroughly
          • Wipe down walls where spills or splashes may have got on the wall

          Opening Restocking Checklist - Back Of House Daily 4

          • Take stock of incoming items
          • Place the new items in the proper area
          • Make sure all dry goods are stored 6" off the ground
          • Make sure all cold/frozen food is 6" off the ground in the freezer and cooler

          Closing Cleaning Checklist - Back of House Daily 9

          • Wipe down and sanitize all food prep areas
          • Pull floor mats from back entrance and in the back of house
          • Clean and major spills on the floor or splashes on the walls
          • Sweep the back of house and dry good storage
          • Mop the floors in the back of house
          • Clean all grills, hoods, fryers, and other equipment
          • Clean all pans and set on drying rack in an orderly fashion to dry
          • Stack all clean pans, dishes in the appropriate area
          • Take out the trash to the dumpster

          Midday Side Work Daily 5

          • Clean the seating area and all tables
          • Empty the trash and put a fresh bag in
          • Empty the recycling container
          • Restock the condiment station
          • Restock the beverage station and clean up any trash in that area
          Note: This information is self-reported and managed solely by the Property.