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BAR TOMA

110 E PEARSON ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

BAR TOMA has been inspected 16 times by Chicago Department of Public Health since February 3, 2010. The most recent inspection, on June 6, 2017, found no infractions.

3 of 16 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on February 4, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 3, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 7, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 3, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on November 9, 2012. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

16 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE REFRIGERATOR GASKETS IN THE REACH-IN BEER COOLER AND THE FOOD COOLERS AT THE FRONT PREP/COOKING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST ACCUMULATION FROM THE CEILING VENT ABOVE THE DISHROOM AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK AND MAINTAIN.
  3. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE ALL FOOD CONTACT SURFACES, COUNTER TOPS, PREP TABLES AND HEAVY COOKING EQUIPMENT OF HEAVY DUST BUILD UP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF 2-DR COOLERS BEHIND BAR AT FRONT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE/REPAIR DAMAGED FLOOR TILE OUTSIDE OF BEER WALK-IN COOLER AT REAR
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN/SANITIZE FLOORS THROUGHTOUT OF DUST AND DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN SUPPLY LINE AT TOILET IN REAR WASHROOM. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CONSTRUCTION DEBRIS,TRASH,CARDBOARD AND UNUSED EQUIPMENT, ORGANIZE AND MAINTAIN AT ALL TIMES.
  4. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED POOLING WATER AT INTERIOR BOTTOM OF 2-DR PREP COOLER IN FRONT PIZZA PREP AREA. MUST REMOVE CLEAN/SANITIZE AND MAINTAIN AT ALL TIMES.
  5. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR THROUGHOUT THE KITCHEN AND PREP AREAS WITH WORN OR MISSING GROUT BETWEEN THE FLOOR TILES. INSTRUCTED TO PROVIDE AND MAINTAIN ALL GROUT BETWEEN FLOOR TILES
  6. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED GLASS TALL BOTTLES WITH NARROW NECKS BEING USED FOR STORAGE OF WATER THAT GOES TO EACH TABLE FOR CUSTOMERS. THE BOTTLES ARE UNABLED TO BE WASHED, RINSED AND SANITIZED APPROPRIATELY. INSTRUCTED TO DISCONTINUE USE OF THE BOTTLES. SERIOUS VIOLATION 7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR THROUGHOUT THE KITCHEN AND PREP AREAS WITH WORN OR MISSING GROUT BETWEEN THE FLOOR TILES. INSTRUCTED TO PROVIDE AND MAINTAIN ALL GROUT BETWEEN FLOOR TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FOLLOWING PLUMBING ISSUES: THE PLUMBING UNDER THE RINSE COMPARTMENT OF THE 4 COMPARTMENT SINK LEAKING AND THE 2 COMPARTMENT SINK DRAIN STOPPERS IN DISREPAIR AND UNABLE TO HOLD WATER INSIDE OF THE BASINS. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED WET MOPS STORED IN THE MOP BUCKET IN A SIDE ROOM AND NEAR THE BACK DOOR. INSTRUCTED TO STORE WET MOPS HANGING OR INVERTED.
  7. Canvass Re-Inspection

    1 infraction

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH MACHINE HAS BEEN REPAIRED. HIGH TEMPERATURE GAGE READS 192F AS A FINAL RINSE. MAY REMOVE TAG AND USE MACHINE AS USUAL.
  8. Canvass

    8 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • HIGH TEMPERATURE DISH MACHINE NOT MAINTAINED. FINAL RINSE GAGE NOT OPERATIONAL. READING 140F FOR FINAL RINSE AND STUCK ON THAT TEMPERATURE AFTER CYCLE HAS FINISHED. UNABLE TO DETERMINE IF MACHINE IS ADEQUATELY SANITIZING THE FINAL RINSE. NO DISHES BEING WASHED DURING THE INSPECTION. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, GAGE READS CORRECTLY AND FINAL RINSE TEMPERATURE OF 180F OR ABOVE. INSTRUCTED TO SET THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. CONTACT C.D.P.H. FOR RE-INSPECTION AND TAG REMOVAL. SERIOUS CITATION ISSUED 7-38-030.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO SUMMARY REPORT POSTED FROM LAST INSPECTION ON 7-11-13. MUST BE POSTED VISIBLE TO ESTABLISHMENTS CUSTOMERS AT ALL TIMES. GIVEN TODAYS SUMMARY REPORT AND POSTED. SERIOUS CITATION ISSUED 7-42-010(B).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED. ALL PREPARED FOODS AND PREPARED READY TO EAT GELATO MUST BE LABELED AND DATED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • EXPOSED TABLEWARES MUST BE PROTECTED IE: COVERED, WRAPPED ETC.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN/MISSING PLASTIC DOOR HANDLE ON FAR RIGHT DRAWER COOLER ON COOKS LINE WITH EXPOSED INSULATION. MUST REPLACE/REPAIR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DIRTY FOOD PAN USED AS BUCKET TO CATCH DRIPPING WATER FROM LEAK UNDER THE MIDDLE COMPARTMENT OF THE THREE COMPARTMENT SINK. MUST REPAIR SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINT.
  9. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND POTS NOT STORED PROPERLY ON SHELVING UNITS. (MUST STORE INVERTED)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO DIPPER WELL FOR SCOOPED GELATO AT PASTRY ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND WASH CLOTHS NOT STORED PROPERLY.
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • BOTH LOW TEMP DISH WASHING MACHINES AT BAR AREA NOT SANITIZING, TEST STRIP AT ZERO FOR CHLORIN LEVEL.MACHINE BEING USED DURING INPECTION. INSTRUCTED MGR TO REPAIR MACHINE SO PROPER SANITIZER CONCENTRATION IS OBTAINED. MACHINES ARE TAGGED NOT ALLOWED TO USE, MUST CONTACT CDPH FOR TAG REMOVAL WHEN REPAIRED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO HAVE ALL FOOD HANDLER WITH PREOPER HAIR RESTRAINT.
  12. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE SEAM UNDER THE DRAINBOARD OF THE DISHMACHINE (LEFT BOTTOM PART) HAVE GAPS WHERE FOOD/WATER PASSES THRU-MUST FIX/RE-SEAL. SPLASH GUARDS NEEDED AT BOTH ENDS OF THE DISHMACHINE, TO PREVENT WATER FROM SPLASHING ONTO THE FLOOR. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER THE MAIN KITCHEN DISHMACHINE & AROUND THE MOP SINK AREA MUST BE KEPT DRY AT ALL TIMES, TO PREVENT PEST ISSUES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS UNDERNEATH THE DISHMACHINE IN MAIN KITCHEN MUST BE FREE OF SPLATTERS/FOOD DEBRIS. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CONDENSATION WATER DROPLETS INSIDE CABINET OF HANDSINK AT THE GELATO/COFFEE AREA MUST BE ADDRESSED, TO PREVENT PEST HARBORAGE. 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.
  13. Canvass Re-Inspection

    0 infractions

  14. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE PEST CONTROL (7-38-020). NOTED 12-SMALL/FRUIT FLIES ON NORTH WALL BY MEN'S ROOM (1ST FLOOR); 8-ON THE NORTHEAST CORNER OF DINING AREA ACROOS THE BAR; 5-ON THE CEILING ABOVE THE MEN'S BATHROOM DOOR. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. 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.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF VENTS AT BOTH ENDS OF THE DISHMACHINE & FAN GUARDS OF LIQUOR WALK-IN COOLER NEED CLEANING DUE TO DUST/DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR TILES AT FRONT OF COOKING EQUIPMENT MUST BE REPLACED; FLOORS UNDER SHELVES OF WALK-IN COOLERS NEED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • POOR CAULKING AROUND SPLASH GUARDS OF DISHMACHINE MUST BE REPLACED; & ALSO AROUND THE FRONT HANDSINK (ALONGSIDE MEN'S ROOM AT 1ST FLOOR). The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY PIPE UNDER 3-COMP SINK (LEFT SIDE) & ON THE RIGHT END SECTION OF THE DISHMACHINE (BY THE PLASTIC CURTAINS)-MUST BE FIXED. 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.
  15. Complaint

    3 infractions

    • 34. 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 FRONT PREP AREA IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE DEBRIS. MUST CLEAN AND MAINTAIN.
    • 38. 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. FOOD SCREENS AT DRAIN LINE TO DISHMACHINE IN NEED OF CLEANING TO REMOVE DEBRIS. MUST CLEAN AND MAINTAIN.
  16. Complaint

    3 infractions

    • 33. 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. ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 35. 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. WALLS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE SPLATTERS AND DUST. MUST CLEAN AND MAINTAIN.
    • 38. 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. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. DIPPER WELL MUST BE INSTALLED AT ICE CREAM REACH-IN.

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