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GREAT TASTE HOUSE

2342 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

GREAT TASTE HOUSE has been inspected 6 times by Chicago Department of Public Health since January 13, 2010. The most recent inspection, on September 26, 2014, found no infractions.

4 of 6 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: Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 April 25, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 2 separate inspections, most recently on March 18, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on March 18, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD TO BOTH SIDES OF THE 1-COMP. SINK TO SEPARATE IT FROM THE EXPOSED HANDWASHING SINK AND THE COLD HOLDING UNIT IN THE FRONT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOORS IN FRONT OF THE WALK IN COOLER IN THE REAR PREP AREA.
  4. Canvass

    0 infractions

  5. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK FOOD CONTAINER, STORE FOODS IN FOOD GRADE CONTAINERS, REMOVE FROM GROCERY BAGS AND GARBAGE RECEPTACLES.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY HANGING UNITS INSIDE WALK-IN COOLER AND KITCHEN PREP AREA. REMOVE CRATES BEING USED TO STORE ITEMS INSIDE WALK-IN COOLER AND PROVIDE ADEQUATE SHELVING/RACKS INSIDE WALK-IN COOLER AND STORAGE AREAS. PROVIDE SELF DRAINING ICE BIN CONTAINER AT BEVERAGE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: UNDER AROUND ALL COOKING EQUIPMENT, DEEP FRYERS, WOKS, PREP SHELVES, PREP TABLES, RACKS INSIDE WALK-IN COOLER, GREASE TRAPS, BULK FOOD STORAGE AREA, AND INTERIOR PANEL OF ICE MACHINE.
    • 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. REPAIR CRACKED FLOOR SECTIONS AT DINING AREA, CLEAN FLOORS THROUGHOUT PREP AREAS AT FRONT AND REAR, ALONG WALL BASE TO REMOVE DARK BLACK STAINS, SPILLS, DEBRIS, CLEAN FLOOR INSIDE WOMENS TOILET ROOM, AND MAKE FLOOR SMOOTH AND EASILY CLEANABLE AT REAR STORAGE AREA/WALK IN FREEZER TO REMOVE STANDING WATER SECTION.
    • 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. CLEAN WALLS IN MAIN KITCHEN, REMOVE YELLOW STAINS AT CEILING AND WALLS AND DUST BUILDUP, CLEAN VENTILATION HOOD, CLEAN WALLS AT PREP AREAS, AROUND TWO COMPARTMENT SINK, REPAIR WALL BASE IN DINING AREA AND BULK FOOD STORAGE AREA, CLEAN WALLS IN WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULB INSIDE HOT HOLDING UNIT AND UNDER VENTILATION HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR VENTILATION AT TWO OF THREE VENTILATION HOODS IN KITCHEN, REPAIR VENTILATION IN MEN AND WOMENS TOILET ROOMS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN CONTAINER WITH SANITZING SOLUTION.
  6. Tag Removal

    0 infractions

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