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OUR TAURUS FLAVOR

206 E 35TH ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

OUR TAURUS FLAVOR has been inspected 2 times by Chicago Department of Public Health since June 28, 2010. The most recent inspection, on July 5, 2011, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

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 June 28, 2010. 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 June 28, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 8 times across 2 separate inspections, most recently on July 5, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 5, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 once on June 28, 2010. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

2 inspections

  1. Complaint

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO VAILD CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED AND PREPARED IE. AU JUS, SAUCE, BEEF AT STEAM TABLE AND GRILL. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS BEING HANDLED. SERIOUS 7-38-020 ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF DEEP FRYERS TO REMOVE GREASE BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PROVIDE SMOOTH EASILY CLEANABLE PANEL AT WALL BEHIND CHEST FREEZER AND HAND WASH SINK. CLEAN WALLS IN STORAGE ROOM, VENTS AT CEILING AND IN STAFF TOILET ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET NECK AT FAUCET AT THREE COMPARTMENT SINK. REPAIR LEAKS UNDER UTILITY SINK AND AT EXPOSED HAND WASH SINK.
  2. Suspected Food Poisoning

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL AND DATE READY TO EAT FOODS INSIDE REFRIGERATOR UNIT.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO PROVIDE KNIFE RACK TO STORE KNIVES AND OR STORE IN CLEAN, DESIGNATED AREA. INSTRUCTED NOT TO STORE BEHIND THREE COMPARTMENT SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY RACKS INSIDE REFRIGERATION UNITS, BOTTOM OF PREP TABLES, AND EXTERIOR OF GREASE TRAP AT THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE POP CRATES FROM BEING USED TO STORE ITEMS AND REPLACE WITH PROPER SHELVES AND OR RACKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF DEEP FRYERS, VENTILATION HOOD FILTERS, VENT COVERS AT CEILING, INSIDE TOILET ROOM, AND INSIDE REFRIGERATION UNITS, UNDER, AROUND COOKING EQUIPMENT AND STORAGE ITEMS THROUGHOUT PREMISES TO REMOVE DUST, GREASE, AND BUILD-UP.
    • 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. REPLACE WATER DAMAGED CEILING PANELS AND PROVIDE CEILING PANELS FOR MISSING SECTIONS INSIDE STAFF TOILET ROOM, CLEAN WIRES, WALL SECTIONS WITH DUST BUILD-UP, REATTACH VENT COVER AT REAR DOUBLE DOORS, SEAL ALL OPENINGS AT PIPING AND CONDUITS THROUGHOUT PREMISES TO PREVENT PEST HARBORAGE. PROVIDE SMOOTH EASILY CLEANABLE PANEL AT WALL BEHIND CHEST FREEZER AND HAND WASH SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE LIGHT BULBS AT PREP AREA, PROVIDE SHATTER PROOF BULBS AND OR LIGHT SHIELDS WITH END CAPS FOR LIGHT FIXTURES ABOVE REAR DRY STORAGE AREA BY THREE COMPARTMENT SINK, AND CLEAN LIGHT SHIELDS THROUGHOUT PREMISES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE METAL STEM THERMOMETERS TO CHECK INTERNAL TEMPERATURE OF FOOD ITEMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO MAINTAIN ALL EQUIPMENT AND OR REMOVE FROM PREMISES.
    • 70. NO SMOKING REGULATIONS
      • FOUND CIGARETTES WITH ASHES INSIDE ASHTRAY STORED INSIDE STAFF TOILET ROOM. INSTRUCTED TO REMOVE ASHTRAY, ASHES, AND CIGARETTES FROM PREMISES. INFORMED MANAGER OF NON-COMPLIANCE OF CITY OF CHICAGO INDOOR CLEAN AIR ORDINANCE OF 2008. CITATION ISSUED. 7-32-020 (c)

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