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NO. 1 TASTE OF ASIA

2230 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

NO. 1 TASTE OF ASIA has been inspected 4 times by Chicago Department of Public Health since September 7, 2010. The most recent inspection, on February 19, 2013, found no infractions.

1 of 4 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: Protecting food from contamination, Food temperature control and Food source, labelling and allergens.

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.

  • 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 August 11, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 September 7, 2010. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 September 7, 2010. 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 9 times across 2 separate inspections, most recently on August 18, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 times across 2 separate inspections, most recently on August 18, 2011. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 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. STILL NEED CLEANING OF DEEP FRYERS, COOKING EQUIPMENT, BOTTOM OF PREP TABLE BOTTOMS, RACKS/SHELVES, AND GASKETS AT REFRIGERATION UNITS. CLEAN STORAGE ROOM IN BASEMENT.
    • 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. DETAIL CLEAN FLOORS THROUGHOUT PREMISES ESPECIALLY UNDER, AROUND EQUIPMENT AND ALONG WALL BASE.
    • 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 KITCHEN AND NEAR STAIRCASE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED ITEMS IN REAR BASEMENT AND NEXT TO WALK-IN FREEZER.
  3. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND OVERHEAD BLACK SEWER PIPE ABOVE BULK FOOD STORAGE CONTAINERS, SPICE CONTAINERS, AND DRY FOOD STORAGE CANS. ALSO, NOTED COPPER COLORED PIPE ABOVE PREP SHELVING WHERE SPICES STORED WHICH IS CONNECTED TO OVERHEAD SEWER PIPE. INSTRUCTED TO REMOVE FOOD STORAGE FROM UNDER SAID PIPING AT THIS TIME AND INSTRUCTED TO ENCASE PIPING TO PROTECT AREA FROM POSSIBLE OVERHEAD DRIPPING/CONTAMINATION ONTO FOOD CONTACT SURFACES IN BASEMENT FOOD PREP AREA. SERIOUS 7-38-005(A) ISSUED.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • HAND WASH SINK IN KITCHEN NOT MAINTAINED. OBSERVED LARGE HOLE IN PIPING UNDER SAID SINK AND PROFUSELY LEAKINNG ONTO GROUND WHEN WATER TURNED ON. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD REPAIR AT ALL TIMES. SERIOUS 7-38-030 ISSUED.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION # 285285 ON 09/07/10: #30 All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PREPARED, READY TO EAT FOODS IN WALK-IN COOLER, REFRIGERATION UNITS, WALK-IN COOLER, AND CHEST FREEZERS, #32 DEFROST CHEST FREEZERS IN BASEMENT PREP AREA. REMOVE CARDBOARD AND ALUMINUM LINING AT PREP SHELVES/RACKS IN PREP AREAS, #33 CLEAN INTERIOR OF HAND WASH SINK, TWO COMPARTMENT SINK, DEEP FRYERS, COOKING EQUIPMENT, BOTTOM OF PREP TABLES, RACKS/SHELVES, FAN GRID COVERS IN REFRIGERATION UNITS, AND GASKETS AT REFRIGERATION UNITS, #34 The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR CRACKED FLOOR TILE BY HAND WASH SINK IN KITCHEN AND REPAIR FLOOR SECTION IN POOR REPAIR IN BASEMENT BULK FOOD STORAGE AREA. SEAL FLOOR IN STAFF TOILET ROOM, #35 The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AND CEILING IN KITCHEN AND BY STAIRCASE LEADING TO BASEMENT PREP AREA. CLEAN WALLS IN BASEMENT AROUND GREASE TRAP AND BEHIND ICE MACHINE. SEAL OPENINGS UNDER WASHBOWL INSIDE CABINET IN STAFF TOILET ROOM. CLEAN LIGHT SHIELDS IN KITCHEN, #37 Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF CLOSING DEVICE AT STAFF TOILET ROOM DOOR IN BASEMENT, #38 REROUTE WASTE LINE FROM ICE MACHINE FROM TWO COMPARTMENT SINK IN BASEMENT INTO FLOOR DRAIN AND OR DRIP PAN. REPAIR LEAKS AT HOT WATER HANDLE AT TWO COMPARTMENT SINK IN BASEMENT, #41 All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE CLUTTERED STORAGE AREAS IN REAR BASEMENT, REMOVE UNUSED ITEMS FROM STAIRCASE LEADING TO 2ND FLOOR, AND REMOVE MILK CRATES, #43 Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROVIDE CONTAINER FOR ICE SCOOP AND INVERT SAME. SERIOUS 7-42-090 ISSUED.
  4. Complaint

    11 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND LOW TEMPERATURE DISH MACHINE BEING USED WITH 0PPM CHLORINE SANITIZER READING. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL WHEN UNIT SERVICED AND SANITIZES AT PROPER CHLORINE CONCENTRATION. CRITICAL 7-38-030 ISSUED.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • FOUND OVERHEAD BLACK SEWER PIPE DIRECTLY ABOVE BULK FOOD STORAGE CONTAINERS, OPEN SPICE CONTAINERS, AND DRY FOOD STORAGE CANS. ALSO, NOTED COPPER COLORED PIPE ABOVE PREP TABLE AND SPICES WHICH IS CONNECTED TO OVERHEAD SEWER PIPE. INSTRUCTED TO RELOCATE SAID ITEMS AWAY FROM OVERHEAD SEWER PIPES. MANAGER REMOVING PREP TABLE, BULK FOOD CONTAINERS, DRY FOOD STORAGE CANS, AND SPICES AWAY FROM OVERHEAD SEWER PIPES AT THIS TIME. CRITICAL 7-38-030 ISSUED. SUPERVISOR NOTIFIED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PREPARED, READY TO EAT FOODS IN WALK-IN COOLER, REFRIGERATION UNITS, WALK-IN COOLER, AND CHEST FREEZERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST CHEST FREEZERS IN BASEMENT PREP AREA. REMOVE CARDBOARD AND ALUMINUM LINING AT PREP SHELVES/RACKS IN PREP AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF HAND WASH SINK, TWO COMPARTMENT SINK, DEEP FRYERS, COOKING EQUIPMENT, BOTTOM OF PREP TABLES, RACKS/SHELVES, FAN GRID COVERS IN REFRIGERATION UNITS, AND GASKETS AT REFRIGERATION UNITS.
    • 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 TILE BY HAND WASH SINK IN KITCHEN AND REPAIR FLOOR SECTION IN POOR REPAIR IN BASEMENT BULK FOOD STORAGE AREA. SEAL FLOOR IN STAFF TOILET ROOM.
    • 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 AND CEILING IN KITCHEN AND BY STAIRCASE LEADING TO BASEMENT PREP AREA. CLEAN WALLS IN BASEMENT AROUND GREASE TRAP AND BEHIND ICE MACHINE. SEAL OPENINGS UNDER WASHBOWL INSIDE CABINET IN STAFF TOILET ROOM. CLEAN LIGHT SHIELDS IN KITCHEN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF CLOSING DEVICE AT STAFF TOILET ROOM DOOR IN BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REROUTE WASTE LINE FROM ICE MACHINE FROM TWO COMPARTMENT SINK IN BASEMENT INTO FLOOR DRAIN AND OR DRIP PAN. REPAIR LEAKS AT HOT WATER HANDLE AT TWO COMPARTMENT SINK IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE CLUTTERED STORAGE AREAS IN REAR BASEMENT, REMOVE UNUSED ITEMS FROM STAIRCASE LEADING TO 2ND FLOOR, AND REMOVE MILK CRATES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROVIDE CONTAINER FOR ICE SCOOP AND INVERT SAME.

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