MAY 14
2014
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
TANOSHII.
YOUR CALL. 64/100
5547 N CLARK ST · UPTOWN, CHICAGO
Last inspected May 14, 2014 · passed
2 of 4 inspections passed, 1 failed, 1 passed with conditions. 2 critical violations across the record.
THE NUMBERS
INSPECTIONS
4
2 passed · 1 w/ conditions · 1 failed
VIOLATIONS
16
includes 2 critical
RECORDS COVER
1 YEAR
since Jun 2012
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
DIRTY /STAINED ALUMINUM FOIL USED FOR SHELF LINERS ALSO WRAPPED ON PIPES BEHIND THE COOKING EQUIPMENT,INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. DIRTY WITH DEBRIS AND BROKEN GRAY TAPE ON SHELVES AND ON METAL SHEETS BY THE SCRAPE SINK INSTRUCTED TO REMOVE AND PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. NO BASE INSIDE THE CABINET BY THE FRONT EXPOSED HAND SINK,INSTRUCTED TO PROVIDE,ALSO RAW WOOD SHELF LEGS UNDER THE SCRAPE SINK ,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DUST BUILD-UP ON PIPE ABOVE THE SCRAPE SINK IN THE KITCHEN,INSTRUCTED TO REMOVE
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO VENTILATION PROVIDED AT BOTH WASHROOMS INSTRUCTED TO PROVIDE
MAY 72014FAILED6 violations2 CRITICALDETAILS
MAY 7
2014
FAILED
6 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FRESH TUNA AT TEMP OF 55.5F, CRAB IMITATION AT TEMP OF 59.5F; RAW SHRIMPS AT TEMP OF 60.1F AND DICED TOMATOES MIXTURE AT TEMP OF 57.9F. FOOD MENTIONED WAS STORED INSIDE THE TWO DOOR REACH-IN COOLER,WHICH PRESENTLY MAINTAINS AIR TEMP OF 41.2F TO 42.0F.MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD.POUND 9, VALUE 50. CRITICAL VIOLATION: 7-38-005(A)
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED OVER 30 MICE DROPPINGS IN KITCHEN: UNDER THE COOLERS,ALONG WALL BEHIND THE ICE MACHINE,UNDER SHELVES AND UNDER THREE COMPARTMENT SINK,ALSO ALONG THE BASE OF FRONT COUNTER IN DINING AREA.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN AREAS. SERIOUS VIOLATION: 7-38-020
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
DIRTY /STAINED ALUMINUM FOIL USED FOR SHELF LINERS ALSO WRAPPED ON PIPES BEHIND THE COOKING EQUIPMENT,INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. DIRTY WITH DEBRIS AND BROKEN GRAY TAPE ON SHELVES AND ON METAL SHEETS BY THE SCRAPE SINK INSTRUCTED TO REMOVE AND PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. NO BASE INSIDE THE CABINET BY THE FRONT EXPOSED HAND SINK,INSTRUCTED TO PROVIDE,ALSO RAW WOOD SHELF LEGS UNDER THE SCRAPE SINK ,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOOD DEBRIS INSIDE THE STOVE INSTRUCTED TO CLEAN
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DUST BUILD-UP ON PIPE ABOVE THE SCRAPE SINK IN THE KITCHEN,INSTRUCTED TO REMOVE
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO VENTILATION PROVIDED AT BOTH WASHROOMS INSTRUCTED TO PROVIDE
AUG 212013PASSED3 violationsDETAILS
AUG 21
2013
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN AND MAINTAIN FILTERS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO BACK FLOW PREVENTION DEVICE FOR ICE MACHINE. MUST PROVIDE BACK FLOW DEVICE AND MAKE VISIBLE.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO METAL STEM THEROMETER FOR FOOD HANDLERS. MUST PROVIDE AND CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.
JUN 152012PASS W/ CONDITIONS4 violationsDETAILS
JUN 15
2012
PASS W/ CONDITIONS
4 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO CERTIFIED FOOD CERTIFICATE POSTED ON PREMISES. INSTRUCTED MANAGER MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD CERTIFICATE WITH CERTIFIED FOOD HANDLER ON PREMISES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
BASEMENT FLOOR WITH STANDING WATER AROUND HOT WATER TANKS ALSO OBSERVED HOLE IN BASEMENT FLOOR BEHIND CHEST FREEZER. MUST KEEP BASEMENT FLOOR DRY AND SEAL HOLE IN FLOOR.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED BURNED OUT LIGHT BULBS ABOVE PREP AREA. MUST PROVIDE AND INSTALL WORKING LIGHT BULBS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO THERMOMETER INSIDE STAND UP REACH IN COOLER IN MAIN PREP. MUST PROVIDE INTERIOR THERMOMETER FOR COOLER.
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 →