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TABO SUSHI BY TAKASHI

1233 N WELLS ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

TABO SUSHI BY TAKASHI has been inspected 13 times by Chicago Department of Public Health since May 6, 2013. The most recent inspection, on February 25, 2022, found no infractions.

7 of 13 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, Protecting food from contamination and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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.

  • 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 February 13, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 November 18, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 January 11, 2017. 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 February 11, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 February 11, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT SUSHI PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  4. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE NOT DEMONSTRATING KNOWLEDGE OF HEALTH CODE REQUIREMENTS.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE PREPARING AND SERVING TCS FOODS (FISH, COOKED RICE...) INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MISSING A DISCLAIMER ON SUSHI PACKAGING ( CONTAINS RAW FISH ) INSTRUCTED TO PROVIDE. NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • NO ACIDITY LEVEL DOCUMENTATION, NO PH METER FOR SUSHI RICE ON SITE. INSTRUCTED TO OBTAIN A LAB RESULT FOR SUSHI RICE PH LEVEL OR OBTAIN A PH METER.NO CITATION ( SUSHI RICE TEMP AT 134.2F )
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING FOR FOOD SERVICE MANAGER. INSTRUCTED TO OBTAIN.
  5. Canvass

    0 infractions

  6. Canvass

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES WEDGED BETWEEN WALL AND PREP COOLER, INSTRUCTED TO STORE UTENSILS AT A CLEAN SURFACE.
  7. Complaint

    0 infractions

  8. Canvass

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL MEDIUM SIZED BULK FOOD (FLOUR) PLASTIC CONTAINER LOCATED IN REAR SUSHI DRY STORAGE AREA.
  9. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE DISPLAYED WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SUSHI,RICE). A CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE HANDLED AT ALL TIMES. SERIOUS VIOLATION 7-38-012.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE THE SUSHI 2 DOOR PREP COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE THERMOMETERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • NO HAIR RESTRAINT FOR FOOD HANDLER.INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINT FOR FOOD HANDLER WHEN WORKING AROUND OPEN FOODS.
  10. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE DISPLAYED WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SUSHI). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
  11. Canvass

    0 infractions

  12. License

    0 infractions

  13. License

    0 infractions

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