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KHOSAN & TAYLOR

1104 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

KHOSAN & TAYLOR has been inspected 9 times by Chicago Department of Public Health since April 2, 2015. The most recent inspection, on October 22, 2020, found no infractions.

2 of 9 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 source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 2 separate inspections, most recently on September 26, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 3 times across 2 separate inspections, most recently on September 26, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on September 26, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on September 13, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 2, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICIES ON SITE FOR REVIEW FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEAN UP PROCEDURE ON SITE OR NECESSARY ITEMS OUTLINED IN THE POLICY ON SITE FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • VIOLATION CORRECTED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED VARIOUS TCS FOODS (COOKED CHICKEN AND SHRIMP, PEANUT SAUCES, COOKED RICE,CHOPPED VEGGIES IN HOUSE DRESSING, SEASONED TOFU IN ALL REFRIGERATION UNITS WITH IMPROPER LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS ON ALL REFRIGERATED, READY TO EAT FOOD ITEMS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN GREASE ACCUMULATION FROM SIDES OF STOVE AND WOK. CLEAN DEBRIS FROM INTERIOR CONTACT SURFACE IN 1-DOOR UPRIGHT FREEZER IN PREP AREA. CLEAN DUST ACCUMULATION FROM STORAGE RACKS THROUGHOUT PREP AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKY TOILET IN WOMENS RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE UNNECESSARY ITEMS AND CLUTTER THROUGHOUT FRONT AND REAR PREP AREAS STACKED IN CORNERS AND AGAINST THE WALLS. INSTRUCTED TO REMOVE AND ORGANIZE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EXCESSIVE GREASE ACCUMULATION ON VENTILATION HOOD AND FILTERS, MUST REMOVE. INSTRUCTED TO CLEAN DRIED FOOD DEBRIS AND SPIDER WEBS FROM WALLS THROUGHOUT PREP AREA. MUST REMOVE EXCESSIVE DUST ACCUMULATION FROM AND DUST FROM VENT COVER IN WALK IN FREEZER AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHTS IN PREP AREAS AND IN CUSTOMER SEATING AREA. MUST MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDER ON SITE FOR REVIEW. INSTRUCTED TO MEET REQUIREMENT.
  3. Canvass

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICIES ON SITE FOR REVIEW FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEAN UP PROCEDURE ON SITE OR NECESSARY ITEMS OUTLINED IN THE POLICY ON SITE FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED EXCESSIVE BLACK AND GREY MOLD LIKE SUBSTANCE BUILT UP ON INTERIOR SURFACES OF INTERIOR PANEL DRIPPING ONTO ICE INSIDE OF BIN(LOCATED IN FRONT PREP) USED FOR HUMAN CONSUMPTION. MUST REMOVE BUILDUP AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED VARIOUS TCS FOODS (COOKED CHICKEN AND SHRIMP, PEANUT SAUCES, COOKED RICE,CHOPPED VEGGIES IN HOUSE DRESSING, SEASONED TOFU IN ALL REFRIGERATION UNITS WITH IMPROPER LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS ON ALL REFRIGERATED, READY TO EAT FOOD ITEMS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER ON SITE FOR TESTING THE INTERNAL TEMPERATURES OF FOOD. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER PREPARING FOOD WITHOUT HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZING TEST STRIP KIT USED FOR CHECKING THE SANITIZING SOLUTION AT 3 COMP OR LOW TEMPERATURE WAREWASHING MACHINE, DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN GREASE ACCUMULATION FROM SIDES OF STOVE AND WOK. CLEAN DEBRIS FROM INTERIOR CONTACT SURFACE IN 1-DOOR UPRIGHT FREEZER IN PREP AREA. CLEAN DUST ACCUMULATION FROM STORAGE RACKS THROUGHOUT PREP AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKY TOILET IN WOMENS RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE UNNECESSARY ITEMS AND CLUTTER THROUGHOUT FRONT AND REAR PREP AREAS STACKED IN CORNERS AND AGAINST THE WALLS. INSTRUCTED TO REMOVE AND ORGANIZE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EXCESSIVE GREASE ACCUMULATION ON VENTILATION HOOD AND FILTERS, MUST REMOVE. INSTRUCTED TO CLEAN DRIED FOOD DEBRIS AND SPIDER WEBS FROM WALLS THROUGHOUT PREP AREA. MUST REMOVE EXCESSIVE DUST ACCUMULATION FROM AND DUST FROM VENT COVER IN WALK IN FREEZER AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHTS IN PREP AREAS AND IN CUSTOMER SEATING AREA. MUST MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDER ON SITE FOR REVIEW. INSTRUCTED TO MEET REQUIREMENT.
  4. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR BROKEN DOOR GASKET ON PREP COOLER ACROSS FROM WOK. ALSO, DEFROST DEEP FREEZER IN CUSTOMER DINING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN GREASE ACCUMULATION FROM SIDES OF STOVE AND WOK. CLEAN DEBRIS FROM INTERIOR CONTACT SURFACE IN 1-DOOR UPRIGHT FREEZER IN PREP AREA. CLEAN DUST ACCUMULATION FROM STORAGE RACKS THROUGHOUT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FOOD DEBRIS FROM FLOORS THROUGHOUT PREP AREA, DRY STORAGE ROOM, AND WALK IN FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN GREASE ACCUMULATION FROM HOOD AND FILTERS. CLEAN DRIED FOOD DEBRIS AND SPIDER WEBS FROM WALLS THROUGHOUT PREP AREA, AND THE WALL AROUND MOP SINK. CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENTS IN BOTH TOILETS ROOMS, AND DUST FROM VENT COVER IN WALK IN FREEZER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHTS IN PREP AREAS AND IN CUSTOMER SEATING AREA. MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN BOTH TOILET ROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET AT 3-COMP SINK IN REAR PREP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE OR REMOVE CLUTTER THROUGHOUT FRONT AND REAR PREP AREAS.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY WIRE SHELVING INSIDE WALK-IN COOLER, INSTRUCTED TO RESEAL AND BETTER MAINTAIN,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • TOPS AND SIDES OF COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN IN PREP AND WALK-IN COOLER AREAS, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN REAR STORAGE AREA, INSTRUCTED TO BETTER ORGANIZE AND STORE STOCK 6 INCHES FROM FLOOR AND WALL AREAS,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF FRYER NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR OF HOOD NOT CLEAN, EXCESSIVE GREASE ACCUMULATION. INSTD TO CLEAN AND SAME.
  7. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CONDENSOR LINE IN WALK IN FREEZER IN POOR REPAIR CAUSING EXCESSIVE ICE BUILD-UP ON FLOOR. INSTD TO REPAIR SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SIDES OF FRYER AND STOVE NOT CLEAN, EXCESSIVE GREASE, DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WALK IN FREEZER FLOOR NOT CLEAN, EXCESSIVE ICE BUILD UP. INSTD TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES NOTED IN WALL ABOVE 3-COMPARTMENT SINK. INSTD TO SEAL HOLES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STOPPER MISSING FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SOILED MOP STORED IN UNCLEAN STANDING WATER IN MOP BUCKET. INSTD TO STORE MOP PROPERLY AND EMPTY MOP BUCKET WHEN FINISHED/NOT IN USE.
  8. License Re-Inspection

    0 infractions

  9. License

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FINAL RINSE SANITIZING RESIDUAL LESS THAN 50PPM ON LOW TEMP DISH MACHINE. REQUIRED RESIDUAL IS 100PPM, MUST REQUEST VISIT FROM SERVICE TECHINICAN. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • REAR EXIT DOOR NOT TIGHT-FITTING AT BOTTOM, 1/2 INCH GAP NOTED. MUST REPLACE WORN SWEEPER ON THE BOTTOM OF DOOR WHICH MUST BE TIGHT-FITTING TO PREVENT RODENT. SERIOUS VIOLATION 7-38-020.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL MULTI-USE UTENSILS MUST BE PROPERLY STORED INVERTED(HANDLES UP OR OUT) IN CLEAN CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY FLOOR INSIDE WALK-IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE CABINET INTERIOR OF THE DEEP FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT ALL AREAS UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT AND ALONG THE BASES OF THE WALLS(DEBRIS, AND DIRTNOTED).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL LARGE OPENINGS IN BRICK WALL IN FRONT PREP AREA WHERE SMOOTHIES WILL BE PREPARED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT MOP SINK.

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