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TANOSHII

5547 N CLARK ST, CHICAGO, IL 60640 · Restaurant

5 inspections

  1. Canvass Re-Inspection

    3 infractions

    • 32. 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
    • 35. 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
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION PROVIDED AT BOTH WASHROOMS INSTRUCTED TO PROVIDE
  2. Canvass

    6 infractions

    • 3. 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)
    • 18. 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
    • 32. 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
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS INSIDE THE STOVE INSTRUCTED TO CLEAN
    • 35. 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
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION PROVIDED AT BOTH WASHROOMS INSTRUCTED TO PROVIDE
  3. Canvass

    3 infractions

    • 33. 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.
    • 38. 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.
    • 40. 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.
  4. Canvass

    0 infraction

  5. Canvass

    4 infractions

    • 21. * 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.
    • 34. 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.
    • 36. 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.
    • 40. 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.