AUG 2
2013
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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CAFE TYPHOON.
YOUR CALL. 59/100
520 N MICHIGAN AVE · STREETERVILLE, CHICAGO
Last inspected August 2, 2013 · passed with conditions
4 of 7 inspections passed, 2 failed, 1 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
7
4 passed · 1 w/ conditions · 2 failed
VIOLATIONS
26
includes 4 critical
RECORDS COVER
3 YEARS
since Aug 2010
INSPECTION HISTORY
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
OBSERVED AN EMPLOYEE WASHING DISHES AND UTENSILS AT THE 3 COMPARTMENT SINK WITHOUT SANITIZING THEM. MANAGEMENT INSTRUCTED TO SANITIZE ALL DISHES AND UTENSILS WITH 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE ENCRUSTED GREASE AND FOOD DEBRIS ON THE COOKING EQUIPMENT, STORAGE SHELF NEXT TO THE OVEN, VENTILATION HOOD AND FILTERS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR THE LEAK AT THE FAUCET OF THE 3 COMPARTMENT SINK.
AUG 132012FAILED5 violations1 CRITICALDETAILS
AUG 13
2012
FAILED
5 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
INADEQUATE INSECTS CONTROL, FOUND ABOUT 35 LIVE FRUIT FLIES SCATTARED IN KITCHEN, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY, PEST CONTROL SERVICE RECOMMENDED.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
FOAM CUPS ARE USED AS SCOOPS FOR BULK FOOD CONTAINERS, INSTRUCTED TO USE ONLY PORPER SCOOPS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
WASH CLOTH HUNG ON A HANGER ABOVE HAND SINK TO DRY, INSTRUCTED NOT HANG WET RAGS ABOVE HAND SINK.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
COOKING EQUIPMENT EXTERIOR SURFACES, DRY FOOD BINS NOT CLEAN. INSTRUCTED TO CLEA AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CONTAINERS OF CHICKEN AND DRY FOOD BAGES STORED ON FLOOR, INSTRUCTED TO KKEP OFF FLOOR.
DEC 142011PASSED4 violationsDETAILS
DEC 14
2011
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
THE GREASE TRAP HAS EVIDENCE OF CORROSION AROUND THE FRONT SECTION, & THE PATCHED HOLES ARE HEAVILY RUSTED-MUST REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOLLOWING NEED CLEANING: INTERIOR BOTTOM OF FRYERS, TOP PART OF THE STOVE, DUST PANS-DUE TO GREASE/DUST OR FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS UNDER 3-COMP SINK, UNDER COOKING EQUIPMENT & BEHIND GREASE TRAP MUST BE FREE OF FOOD DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED A LEAKY PIPE UNDER 3-COMP SINK (MIDDLE SECTION) & THE WASHER AT FAUCET OF SAME SINK IS LEAKING ALSO-MUST FIX. 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.
show all 7 inspections →
FEB 102011FAILED6 violations2 CRITICALDETAILS
FEB 10
2011
FAILED
6 violations2 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED A MALE ASIAN EMPLOYEE WASHING & RINSING THE DIRTY/USED UTENSILS/EQUIPMENT AT THE 3-COMP SINK, THAT'S NOT PROPERLY SET-UP FOR WASH, RINSE & SANITIZE. HE INDIVIDUALLY SOAPED & RINSED EACH UTENSIL UNDER RUNNING WATER AT THE MIDDLE COMP WITHOUT SOAKING IN SANITIZING SOLUTION, BEFORE PUTTING THEM AWAY TO DRY. MUST ALWAYS SANITIZE IN CHLORINE AT 100PPM OR QUATS AT 200PPM, ANY DISHES/UTENSILS USED IN PREPPING/COOKING.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
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. NOTED 7-SMALL/FRUIT FLIES ON THE WALL ABOVE REAR DOOR, 3-ON CEILING ABOVE DRY STORAGE AREA IN REAR CORNER, 4-HOVERING AROUND A FLOOR DRAIN UNDER 3-COMP SINK. MUST CLEAN/SANITIZE AFFECTED AREAS & CONTACT P.C.O.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWIMG NEED CLEANING: INTERIOR OF FRYERS, EXTERIOR OF GREASE TRAP & SOY SAUCE CONTAINERS IN REAR-DUE TO STAINS/GREASE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ALL FLOOR DRAINS MUST BE DETAILED CLEAN. FLOOR AROUND GREASE TRAP & UNDER 3-COMP SINK MUST BE KEPT CLEAN ALSO.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN DUSTY FILTERS AT HOOD OF COOKING EQUIPMENT.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL CLEANING EQUIPMENT MUST BE KEPT CLEAN & HUNG TO DRY. (DUST PAN/BROOMS)
AUG 32010PASSED8 violationsDETAILS
AUG 3
2010
PASSED
8 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. must remove aluminum foil and maintain shelves clean and in good repair.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. MUST CLEAN INTERIOR AND EXTERIOR OF ALL REACH-IN COOLERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT. CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. MUST CLEAN ALL FOOD SPLATTER FROM WALLS AND CEILING. MUST REMOVE DUST BUILD-UP AT AIR VENTS. MUST CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. REMOVE ALL GREASE FROM VENTILATION UNIT ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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 INSTALL THERMOMETERS IN ALL REAH-IN COOLERS. MUST BE VISIBLE. INSTALL AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY ARTICLES IN REAR CORNER MUST BE REMOVED. CORNER MUST BE CLEAN AND ORGANIZED.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST USE PROPER SCOOP FOR RICE, STORE IN CLEAN SANITIZED CONTAINER.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →