FEB 22
2016
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
TAC QUICK.
EAT. 80/100
3928-30 N SHERIDAN RD · LAKEVIEW, CHICAGO
Last inspected February 22, 2016 · passed
5 of 8 inspections passed, with 4 critical violations on file.
THE NUMBERS
INSPECTIONS
8
5 passed · 2 w/ conditions · 1 failed
VIOLATIONS
34
includes 4 critical
RECORDS COVER
5 YEARS
since Jun 2010
INSPECTION HISTORY
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED DIRT AND DEBRIS INSIDE 2-DOOR UPRIGHT COOLER IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT IN THE INTERIOR SURFACES OF MICROWAVES IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE AT THE FRONT SERVING STATION.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED GREASE AND DIRT BUILDUP ON FLOOR IN KITCHEN FOOD PREP AREA UNDERNEATH COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBERVED WATER DAMAGED CEILINH TILES IN DINING AREA ABOVE FRONT COUNTER TOP. MUST REPLACE AND MAINTAIN. OBSERVED GREASE AND DIRT BUILDUP ON WALLS IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED OPENING INTO WALL INSIDE WASHROOM. MUST SEAL AND MAINTAIN.
SEP 112015PASSED4 violationsDETAILS
SEP 11
2015
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATED FOOD DEBRIS ON PREP REACH IN COOLERS DOOR RUBBER GASKETS/INTERIOR OF COOLERS DOOR HINDGES. INSTRUCTED MANAGER TO CLEAN EQUIPMENT AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED ACCUMULATED DUST/GREASE BUILD UP ON PREP AREA CEILING AROUND CEILING VENTILATION COVER AND ON ADJACENT CEILING LIGHT BULB ALSO OBSERVED DUST BUILD UP ON WASHROOM WALLS. MUST CLEAN PREP AREA CEILING AROUND VENTILATION COVER/PREP AREA LIGHT COVER ALSO MUST CLEAN ALL WALLS IN WASHROOM.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO THERMOMETER INSIDE STAND UP REACH IN 2-DOOR COOLER IN PREP AREA ALSO NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETER FOR COOLER ALSO MUST PROVIDE/CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
FOOD HANDLER REQUIREMENTS MET
INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
OCT 302014PASS W/ CONDITIONS4 violationsDETAILS
OCT 30
2014
PASS W/ CONDITIONS
4 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
FOUND NO CITY OF CHICAGO FOOD SANITIATION MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, PORK, ETC.) INSTRUCTED TO HAVE ORIGINAL CERTIFICATE CONSPICOUSLY POSTED IN PLAIN VIEWING OF CUSTOMERS AND MANAGER ONSITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO DETAIL CLEAN THE NOZZLES ATTACHED TO THE KITCHEN HOOD VENTS TO REMOVE HEAVY GREASE DEBRIS BUILDUP.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE FOLLOWING AREAS ARE SOILED WITH GREASE BUILDUP: THE DRY FOOD STORAGE RACK AND ALL ITEMS FOUND ON THE RACK INCLUDING LARGE CONTAINERS OF DRY FOODS, SEASONINGS, AND LOOSE ARTICLES STORED ON RACK. LOWER COMPARTMENT OF THE DEEP FRYER AND FLOORS UNDERNEATH THE FRYER. INSTRUCTED TO SCRAPE, DETAIL CLEAN, AND MAINTAIN THE ABOVE MENTIONED AREAS TO REMOVE BUILDUP.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL EMPLOYEES IN THE FOOD PREP AREA INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES.
FEB 262014PASSED4 violationsDETAILS
FEB 26
2014
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
THE STORAGE RACKS AND SHELVING IS DIRTY, CLEAN ALL SURFACES AND SANITIZE, RESEAL ANY CHIPPING PAINT.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE 2 DOOR UPRIGHT AND THE REACH IN COOLERS ARE DIRTY INSIDE; CLEAN, RINSE AND SANITIZE THE COOLERS FROM TOP TO BOTTOM. THE OUTSIDE OF THE EXHAUST HOOD IS GREASY, CLEAN THE HOOD SURFACES IN DETAIL.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
THE KITCHEN FLOORS ARE DIRTY, CLEAN THE FLOORS FROM CORNER TO CORNER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
THE KITCHEN WALLS ARE COATED WITH GREASE, CLEAN THE WALLS FROM TOP TO BOTTOM.
MAR 142013PASSED4 violationsDETAILS
MAR 14
2013
PASSED
4 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL AND DATE COOKED ITEMS INSIDE REACH-IN COOLER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN EXTERIOR OF COOKING EQUIPMENT IN KITCHEN PREP AREA AND BOTTOM OF PREP TABLES. MUST REMOVE FOOD DEBRIS. MUST CLEAN FANS INSIDE COOLERS. REMOVE ACCUMULATION OF DUST.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FAUCET AT 3-COMPARMENT SINK IS LEAKING SLOWLY. MUST REPAIR AND MAINTAIN.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
WIPNG CLOTHES STORED ON PREP TABLES. MUST PROPERLY STORE IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
show all 8 inspections →
SEP 132012PASSED1 violationDETAILS
SEP 13
2012
PASSED
1 violationDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR TALL REACH-IN COOLER WITH RUSTY METAL RACK SHELVING. MUST REPAINT OR REPLACE.
SEP 62012FAILED8 violations2 CRITICALDETAILS
SEP 6
2012
FAILED
8 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOKS LINE TWO DOOR COOLER FOUND AT 49F. WITH FOODS SUCH AS COOKED PORK AT 52.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW AND C.D.P.H. CONTACTED BY FAX REQUEST TO 312-746-4240 OR EMAIL AT cdphfood@cityofchicago.org FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005 (A).
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
APPROXIMATELY 2 LBS EACH FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. COOKED PORK AT 52.2F, BEEF AT 49F, CHICKEN AT 46.6F. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS FROM 6-14-10 #250879 NOT CORRECTED. #33-DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED DEEP FRYERS(GREASE BUILD-UP).NEED TO CLEAN PIPE BEHIND COOKING EQUIPMENT(GREASE BUILD-UP).#34-DETAIL CLEAN UNDER AND AROUND COOKING EQUIPMENT ,INCLUDED AROUND THE WHEELS OF EQUIPMENT(GREASE BUILD-UP). #41-REMOVE UNNECESSARY ARTICLES FROM OUTSIDE(REAR DOOR)UNDER THE STAIRCASE(DIRTY POT WITH DIRTY OIL,MOPS, BROOMS ETC).USE ELEVATED SHELF TO STORE ITEMS NEEDED. SERIOUS CITATION ISSUED. 7-42-090.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING THROUGHOUT FRONT SERVER STATION AND REAR. ALL SHELVING FOR KITCHEN PREP TABLE WITH DIRT AND ENCRUSTED FOOD. MUST CLEAN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR ICE MACHINE MUST CLEAN. INTERIOR TALL REACH-IN COOLER WITH FOOD DEBRIS AND DIRTY, RUSTY METAL RACK SHELVING. RUBBER DOOR GASKETS ON ALL COOLERS WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN, REMOVE RUST.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR ALONG LEFT SIDE OF ICE MACHINE WITH DEBRIS. MUST CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WATER DAMAGED CEILING TILES IN DINING ROOM MUST REPLACE.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.
JUN 142010PASS W/ CONDITIONS5 violations2 CRITICALDETAILS
JUN 14
2010
PASS W/ CONDITIONS
5 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMP OF 48.5F; COOKED TOFU AT TEMP OF 48.7F;FRESH EGGS AT TEMP OF 48.6F;RAW SHRIMP AT TEMP OF 46.4F;AND RAW SQUID AT TEMP OF 45.8F,COOKED FOOD WAS COOKED ON 6-13 10;ALL FOOD MENTIONED WAS STORED IN 2 DOOR REFRIGERATOR, WHICH MAINTAINS TEMPERATURE OF 40.1F.FOOD DISCARDED AND DENATURED.POUNDS 6, VALUE 25. CRITICAL VIOLATION:7-38-005(A) HOOOO58584-14.
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 EMPLOYEE WASHING AND RINSING POTS,AND UTENSILS AT 3 COMPARTMENT SINKS,WITHOUT USING SANITIZING SOLUTION.INSTRUCTED TO SET UP 3 COMPARTMENT SINK:WASH, RINSE AND SANITIZE(100 PPM).3 COMPARTMENT SINK SET UP AFTER MY REQUEST.CRITICAL VIOLATION:7-38-030 HOOOO58584-14
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.DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED DEEP FRYERS(GREASE BUILD-UP).NEED TO CLEAN PIPE BEHIND COOKING EQUIPMENT(GREASE BUILD-UP).
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.DETAIL CLEAN UNDER AND AROUND COOKING EQUIPMENT ,INCLUDED AROUND THE WHEELS OF EQUIPMENT(GREASE BUILD-UP).
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 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.REMOVE UNNECESSARY ARTICLES FROM OUTSIDE(REAR DOOR)UNDER THE STAIRCASE(DIRTY POT WITH DIRTY OIL,MOPS, BROOMS ETC).USE ELEVATED SHELF TO STORE ITEMS NEEDED.SEAL BURROW HOLE ON GROUND UNDER WINDOW(SOUTH CORNER).
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 →