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HAKKA BAKKA

1002 W LAKE ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

HAKKA BAKKA has been inspected 7 times by Chicago Department of Public Health since October 17, 2018. The most recent inspection, on January 11, 2022, found no infractions.

3 of 7 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 Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on September 6, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 May 8, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 May 8, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 May 8, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 9 times across 4 separate inspections, most recently on September 6, 2019. For example: HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON FOOD STORAGE RACKS IN REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT RUNNING WATER THROUGHOUT FACILITY DURING TIME OF INSPECTION. NOTED EXPOSED HAND SINK HOT WATER TEMPERATURE @ 63.0F IN FRONT PREP AREA, HOT WATER @ 64.8F @HANDSINK IN REAR PREP, 63.3F @ THE 3 COMPARTMENT SINK, AND 69.2F @WASHBOWL IN TOILET ROOM. INSTRUCTED TO PROVIDE HOT RUNNING WATER @ LEAST 100F AT ALL EXPOSED HANDSINKS, AND AT LEAST 110F @ THE 3 COMPARTMENT SINK IN REAR PREP. MUST MAINTAIN AT ALL TIMES. PRIORITY VIOLATION. 7-39-030(C). CITATION ISSUED.
  4. Complaint

    0 infractions

  5. Complaint Re-Inspection

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXTERIOR OF ALL EQUIPMENT IN REAR PREP AREA WITH EXCESSIVE GREASE/FOOD DEBRIS BUILD UP, ESPECIALLY THE HOT GRILL AREA . INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED RAW BRICK IN FRONT FOOD PREP AND DINING AREA. INSTRUCTED TO SEAL IN ORDER FOR WALLS RO BE SMOOTH AND EASILY CLEANABLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HOOD WITH EXCESIVE DIRT AND HEAVY GREASE BUILDUP . INSTRUCTED TO PROVIDE SERVICE CLEANING SERVICE FOR HOOD AND MAINTAIN.
  6. Complaint

    14 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED THE PERSON IN CHARGE WITHOUT A CERTIFIED FOOD MANAGERS CERTIFICTAE DURING TIME OF INSPECTION.PRIORITY FOUNDATION VIOLATION.INSTRUCTED TO PROVIDE. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFED FOOD MANAGER ON SITE WHILE FACILITY IS PTEPARING AND SERVING TCS FOODS (COOKED CHICKEN, COOKED LAMB, CHOPPED TOMATOES , ETC) INSTRUCTED TO ALWAYS HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ON SITE WITH VALID CERTIFICATE POSTED WHILE OPEN AND OPERATING. PRIORTY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE OR NECCESARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER ON SITE DURING TIME OF INSPECTION FOR CHECKING INTERNAL TEMPERATURES OF FOOD ITEMS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS IN BOTH PREP AREAS WITHOUT COMMON NAME LABELS ON WORKING INGREDIENTS. INSTRUCTED TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXTERIOR OF ALL EQUIPMENT IN REAR PREP AREA WITH EXCESSIVE GREASE/FOOD DEBRIS BUILD UP, ESPECIALLY THE HOT GRILL AREA . INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SEE VIOLATION #60.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED RAW BRICK IN FRONT FOOD PREP AND DINING AREA. INSTRUCTED TO SEAL IN ORDER FOR WALLS RO BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LARGE PUDDLE OF VERY DARK GREASE ON FLOOR UNDERNEATH HOT HOLD UNIT IN REAR PREP NEAR GRILL. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HOOD WITH EXCESIVE DIRT AND HEAVY GREASE BUILDUP . INSTRUCTED TO PROVIDE SERVICE CLEANING SERVICE FOR HOOD AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • SEE VIOLATION 60.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE VIOLATION 60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2229797 ON 10/17/18. VIOLATIONS ARE AS FOLLOWS..(#55)6-201.11 MUST DETAIL CLEAN DEBRIS FROM FLOORS THROUGHOUT PREMISES. INSTRUCTED TO MAINTAIN, 6.501.114 MUST REMOVE OR ORGANIZE CLUTTER IN SMALL STORAGE CLOSET IN MEN'S TOILET ROOM. ELEVATE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE,(#56) 6.303.11 MUST REPLACE BURNED OUT LIGHTS IN KITCHEN HOOD. INSTRUCTED TO MAINTAIN, (#57) 2.102.13 FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED,(#58)ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE. INSTRUCTED TO CORRECT ALL VIOLATIONS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  7. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2.102.14(N) NO EMPLOYEE HEALTH POLICY ON-SITE AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2.501.11 NO CLEAN UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEA EVENTS THAT INVOLVE THE DISCHARGE OF FECAL OR VOMITUS MATTER ONTO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 MUST DETAIL CLEAN DEBRIS FROM FLOORS THROUGHOUT PREMISES. INSTRUCTED TO MAINTAIN. 6.501.114 MUST REMOVE OR ORGANIZE CLUTTER IN SMALL STORAGE CLOSET IN MEN'S TOILET ROOM. ELEVATE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6.303.11 MUST REPLACE BURNED OUT LIGHTS IN KITCHEN HOOD. INSTRUCTED TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2.102.13 FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

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