MAR 21
2018
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
TOKYO LUNCH BOXES & CATERING.
YOUR CALL. 68/100
179 W VAN BUREN ST · SOUTH LOOP, CHICAGO
Last inspected March 21, 2018 · passed
9 of 13 inspections passed, 1 failed, 3 passed with conditions. 5 critical violations across the record.
THE NUMBERS
INSPECTIONS
13
9 passed · 3 w/ conditions · 1 failed
VIOLATIONS
41
includes 5 critical
RECORDS COVER
7 YEARS
since Sep 2010
INSPECTION HISTORY
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (SUSHI FISH) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS LOCATED IN THE REFRIGERATORS AND PREP COOLERS WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE LABELS FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED A HOLE IN THE WALL LOCATED NEXT TO THE 3 COMPARTMENT SINK LOCATED BY THE GREASE TRAP. INSTRUCTED TO REPAIR. OBSERVED DUST ON THE VENTS LOCATED IN THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN. OBSERVED WATER STAINED CEILING TILES LOCATED IN THE CUSTOMER DINING AREA. INSTRUCTED TO REPLACE.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
OBSERVED A THERMOMETER IS NEEDED IN THE FRONT SIDE DISH PREP COOLER LOCATED IN THE CUSTOMER DINING AREA. INSTRUCTED TO PROVIDE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED MOP HEADS STORED INSIDE OF THE MOP BUCKETS. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.
FEB 82017PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
FEB 8
2017
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
POOR HYGIENIC PRACTICES: OBSERVED TWO EMPLOYEES ONLY RINSE THEIR HANDS AT THE 3-COMPARTMENT SINK AND PUT ON GLOVES. INSTRUCTED TO PROPERLY WASH HANDS (WITH SOAP) AT THE HAND WASHING SINK. CRITICAL VIOLATION 7-38-010(A)
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOUND THE INTERIOR OF THE DEEP FRYER AND THE TOP OF THE STOVE IN NEED OF CLEANING. ALSO, THE EXTERIOR OF THE GREASE TRAP NEEDS TO BE CLEANED. INSTRUCTED TO REMOVE GREASE/FOOD AND DIRT FROM SURFACES. MAINTAIN SAME.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND THE FLOORS UNDER THE 3-COMPARTMENT SINK, COOKING EQUIPMENT AND IN THE CORNERS IN NEED OF CLEANING TO REMOVE THE DIRT/FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. FOUND THE FLOORS WITH BROKEN TILE, WORN GROUT AND NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPAIR TO MAKE SURFACES SMOOTH AND EASILY CLEANABLE. MAINTAIN SAME.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
FOUND THE WALL ON THE RIGHT SIDE OF THE 3-COMPARTMENT SINK WITH OPENINGS AROUND THE PIPE/CONDUITS. INSTRUCTED TO SEAL AND MAINTAIN. ALSO, FOUND THE WALLS UNDER/AROUND THE 3-COMPARTMENT SINK AND COOKING EQUIPMENT IN NEED OF CLEANING FROM THE DIRT/DUST AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
FOUND THE WASH CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN A BUCKET OF SANITIZING SOLUTION (MUST BE THE PROPER PPM) WHEN NOT IN USE. MAINTAIN SAME.
JUN 12016FAILED4 violations2 CRITICALDETAILS
JUN 1
2016
FAILED
4 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITY NOT MAINTAINING PROEPR COOLING TEMPERATURE. FOUND MAIN DOUBLE DOOR COOLER AIR TEMP AT 61.3F, PACKAGED SHSHI DISPLAY COOLER AT 55.6F. COOLERS ARE USED TO STORE FISH AND OTHER PERISHABLES. INSTRUCTED TO KEEP ALL COOLERS TEMPERATURE AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005 (A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE, FOUND 20 LBS OF READY-TO-EAT SUSHI PACKAGED AND READY FOR SERVICE AT TEMPERATURE BETWEEN 51.3-62.4, STORED IN SAID COOLER. ALSO FOUND 8 LBS OF TUNA AND SALMON AT 52.5F-63.6F. 2 GALLONS OF MILK AT 47.6F, 2 LB OF GROUND COOKED BEEF AT 49.4F INSTRUCTED MGR TO KEEP ALL POTENTIALLY HAZARDOUS FOODS HELD AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A) FOOD IS DISCARDED VALUED AT $100
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REMOVE SUSHI WASHING APPRATUS. FROM MOP SINK.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
INACCURATE THERMOMETER IN SMALL SUSHI FISH COOLER. INSTRUCTED TO PROVIDE GOOD WORKING ONES.
FEB 252016PASSED1 violationDETAILS
FEB 25
2016
PASSED
1 violationDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
RAW WOOD PANEL ABOVE 3-COMP SINK, INSTRUCTED TO SEAL OR REMOVE.
show all 13 inspections →
APR 282015PASSED2 violationsDETAILS
APR 28
2015
PASSED
2 violationsDETAILS
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE HANDLING FOOD.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
OBSERVED SOILED DAMP WIPIN CLOTHS ON THE CUTTING BOARDS AND COUNTER. INSTRUCTED TO STORE DAMP WIPING CLOTHS IN SANITIZER.
JUN 192014PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
JUN 19
2014
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
NO HOT WATER AT BEGINNING OF INSPECTION. OWNER ARRIVED TO FIND HOT WATER TANK TURNED TO ITS LOWEST SETTING. OWNER CORRECTED TANK AND HOT WATER WAS RESTORED TO FACILITY. CRITICAL VIOLATION 7-38-030 CITATION ISSUED NOT HOT WATER ON SITE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN INTERIOR OF ALL REACH IN COOLERS. MUST CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALL AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL DUST AND SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
DEC 132013PASSED3 violationsDETAILS
DEC 13
2013
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST REMOVE ICE AND FROST BUILD-UP AT THE SMALL 1DR REFRIGERATOR ON THE COUNTER TOP NEXT TO THE HOT HOLDING UNIT.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE A SHATER PROOF BULB OR LIGHT SHIELD AT THE 2DR FREEZER AND 1DR REFRIGERATOR AT ALL TIMES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST TIGHTEN FAUCET BAS AT THE 3-COMP SINK TO PREVENT LEAKS.
APR 42013PASSED5 violationsDETAILS
APR 4
2013
PASSED
5 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN AND MAINTAIN THE INTERIOR OF THE COOLERS IN THE REAR.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN AND MAINTAIN FLOORS IN CORNERS AND UNDER/AROUND HEAVY EQUIPMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE ALL WATER STAINED CEILING TILES IN REAR OF PREP AREA.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST HANG MOPS UP TO DRY WHEN NOT IN USE.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
JUN 62012PASSED5 violationsDETAILS
JUN 6
2012
PASSED
5 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE CABINET UNDER THE BEVERAGE STATION AND THE UNUSED COOLER IN THE PREP AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAINS IN THE REAR AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE A SHIELD TO THE LIGHTS ABOVE THE 3 COMP. SINK IN THE PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 3 AND 1 COMP. SINKS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE NON-WORKING COOLER IN PREP AREA OR FIX AND USE IT.
OCT 242011PASSED3 violationsDETAILS
OCT 24
2011
PASSED
3 violationsDETAILS
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. OBSERVED WATER STAINED CEILING TILES BY REAR DOOR AND UNCLEAN WALLS AROUND MOP SINK. MUST REPLACE ALL DAMAGED CEILING TILES AND CLEAN ALL UNCLEAN WALLS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. 3-COMPARTMENT SINK FAUCET LEAKING. MUST REPAIR AND MAINAIN SINK.
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. THERMOMETER BROKEN INSIDE STAND UP REACH IN COOLER BY REAR DOOR. MUST PROVIDE WORKING THERMOMETER FOR COOLER.
APR 192011PASSED3 violationsDETAILS
APR 19
2011
PASSED
3 violationsDETAILS
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. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER COOKING EQUIPMENT AND INSIDE FLOOR DRAINS. MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PREP AREA LIGHT COVER MISSING ABOVE PREP TABLE. MUST PROVIDE AND INSTALL LIGHT COVER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
SEP 12010PASS W/ CONDITIONS2 violations1 CRITICALDETAILS
SEP 1
2010
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All hot food shall be stored at a temperature of 140F or higher. Found 25 pounds of cooked sushi rice at 113F and 82F under preparation table inside plastic hot boxes. Instructed management to dispose. Time and tmperture logs not maintained. critical violation. citation issued. 25 pounds cooked sushi rice disposed. Monetary value $20.00
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. Found walls in poor repair behind front registers and by rear preparation table.
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 →