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POKIOLOGY

1220 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

POKIOLOGY has been inspected 5 times by Chicago Department of Public Health since July 15, 2021. The most recent inspection, on May 11, 2022, found no infractions.

3 of 5 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 Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times on August 18, 2021. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 November 8, 2021. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 once on November 8, 2021. For example: PERSONAL CLEANLINESS

  • 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 once on August 18, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times on November 8, 2021. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION ON SITE. MUST POST VALID PROOF OF CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES. OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS (RICE, RAW FISH, ETC.) ARE BEING PREPPED. MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPPED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED TCS FOODS AT IMPROPER TEMPERATURES IN PREP AREA. IN RICE COOKER FOUND BROWN RICE @ 120.4F; WHITE RICE @ 85.1F AND SOUP @ 108.1 IN HOT HOLDING. MUST KEEP ALL TCS FOODS AT 135F OR HIGHER AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIO 7-38-005. CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED NO HAIR RESTRAINTS WORN BY EMPLOYEES IN PREP AREA. ALL EMPLOYEES MUST WEAR PROPER HAIR RESTRAINTS WHILE IN FOOD PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  3. License Re-Inspection

    0 infractions

  4. License

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW TEMPERATURE WAREWASHING MACHINE (NOT IN USE) LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 452PPM FOR LACTIC ACID AT TIME OF INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT LACTIC ACID RECOMMENDED RANGE OF 704PPM - 1875PPM. PRIORITY VIOLATION #7-38-025.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS OFFERED ON ONLINE MENU DISPLAYED; NO PRINTED MENU. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: ""ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS"" AND ADD A STATEMENT THAT READS: ""CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS."" (REFER TO CDPH CONSUMER ADVISORY GUIDE ON CDPH WEBSITE) PRIORITY FOUNDATION 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO BARRIER BETWEEN STORE LOBBY AREA AND PREP AREA WHICH WOULD PROHIBITING CUSTOMERS/UNAUTHORIZED PERSONS FROM ENTERING KITCHEN. INSTRUCTED TO INSTALL A BARRIER (EX. DOOR) TO PROTECT FOOD FROM CONTAMINATION. PRIORITY VIOLATION #7-38-005.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED BROOM AND DUST PAN STORED NEAR PREP TABLE AND CLEANING SUPPLY CLOSET WITH SIMILAR ITEMS STORED DIRECTLY ON THE FLOOR. Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES; and Stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. INSTRUCTED TO CORRECT, PROPERLY STORE ITEMS AND ELEVATE FROM THE FLOOR.
  5. License

    0 infractions

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