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TAC QUICK

3928-30 N SHERIDAN RD, CHICAGO, IL 60613 · Restaurant

Inspection summary

TAC QUICK has been inspected 9 times by Chicago Department of Public Health since June 14, 2010. The most recent inspection, on October 20, 2016, found no infractions.

1 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • 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 5 times across 3 separate inspections, most recently on September 11, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 February 22, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on October 30, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 18 times across 8 separate inspections, most recently on February 22, 2016. 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 4 separate inspections, most recently on February 22, 2016. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT AND DEBRIS INSIDE 2-DOOR UPRIGHT COOLER IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT IN THE INTERIOR SURFACES OF MICROWAVES IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE AT THE FRONT SERVING STATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GREASE AND DIRT BUILDUP ON FLOOR IN KITCHEN FOOD PREP AREA UNDERNEATH COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBERVED WATER DAMAGED CEILINH TILES IN DINING AREA ABOVE FRONT COUNTER TOP. MUST REPLACE AND MAINTAIN. OBSERVED GREASE AND DIRT BUILDUP ON WALLS IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED OPENING INTO WALL INSIDE WASHROOM. MUST SEAL AND MAINTAIN.
  3. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON PREP REACH IN COOLERS DOOR RUBBER GASKETS/INTERIOR OF COOLERS DOOR HINDGES. INSTRUCTED MANAGER TO CLEAN EQUIPMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST/GREASE BUILD UP ON PREP AREA CEILING AROUND CEILING VENTILATION COVER AND ON ADJACENT CEILING LIGHT BULB ALSO OBSERVED DUST BUILD UP ON WASHROOM WALLS. MUST CLEAN PREP AREA CEILING AROUND VENTILATION COVER/PREP AREA LIGHT COVER ALSO MUST CLEAN ALL WALLS IN WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE STAND UP REACH IN 2-DOOR COOLER IN PREP AREA ALSO NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETER FOR COOLER ALSO MUST PROVIDE/CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  4. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO FOOD SANITIATION MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, PORK, ETC.) INSTRUCTED TO HAVE ORIGINAL CERTIFICATE CONSPICOUSLY POSTED IN PLAIN VIEWING OF CUSTOMERS AND MANAGER ONSITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN THE NOZZLES ATTACHED TO THE KITCHEN HOOD VENTS TO REMOVE HEAVY GREASE DEBRIS BUILDUP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING AREAS ARE SOILED WITH GREASE BUILDUP: THE DRY FOOD STORAGE RACK AND ALL ITEMS FOUND ON THE RACK INCLUDING LARGE CONTAINERS OF DRY FOODS, SEASONINGS, AND LOOSE ARTICLES STORED ON RACK. LOWER COMPARTMENT OF THE DEEP FRYER AND FLOORS UNDERNEATH THE FRYER. INSTRUCTED TO SCRAPE, DETAIL CLEAN, AND MAINTAIN THE ABOVE MENTIONED AREAS TO REMOVE BUILDUP.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN THE FOOD PREP AREA INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE STORAGE RACKS AND SHELVING IS DIRTY, CLEAN ALL SURFACES AND SANITIZE, RESEAL ANY CHIPPING PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE 2 DOOR UPRIGHT AND THE REACH IN COOLERS ARE DIRTY INSIDE; CLEAN, RINSE AND SANITIZE THE COOLERS FROM TOP TO BOTTOM. THE OUTSIDE OF THE EXHAUST HOOD IS GREASY, CLEAN THE HOOD SURFACES IN DETAIL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE KITCHEN FLOORS ARE DIRTY, CLEAN THE FLOORS FROM CORNER TO CORNER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE KITCHEN WALLS ARE COATED WITH GREASE, CLEAN THE WALLS FROM TOP TO BOTTOM.
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE COOKED ITEMS INSIDE REACH-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN EXTERIOR OF COOKING EQUIPMENT IN KITCHEN PREP AREA AND BOTTOM OF PREP TABLES. MUST REMOVE FOOD DEBRIS. MUST CLEAN FANS INSIDE COOLERS. REMOVE ACCUMULATION OF DUST.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT 3-COMPARMENT SINK IS LEAKING SLOWLY. MUST REPAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPNG CLOTHES STORED ON PREP TABLES. MUST PROPERLY STORE IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  7. Complaint Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR TALL REACH-IN COOLER WITH RUSTY METAL RACK SHELVING. MUST REPAINT OR REPLACE.
  8. Complaint

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOKS LINE TWO DOOR COOLER FOUND AT 49F. WITH FOODS SUCH AS COOKED PORK AT 52.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW AND C.D.P.H. CONTACTED BY FAX REQUEST TO 312-746-4240 OR EMAIL AT [email protected] FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005 (A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • APPROXIMATELY 2 LBS EACH FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. COOKED PORK AT 52.2F, BEEF AT 49F, CHICKEN AT 46.6F. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 6-14-10 #250879 NOT CORRECTED. #33-DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED DEEP FRYERS(GREASE BUILD-UP).NEED TO CLEAN PIPE BEHIND COOKING EQUIPMENT(GREASE BUILD-UP).#34-DETAIL CLEAN UNDER AND AROUND COOKING EQUIPMENT ,INCLUDED AROUND THE WHEELS OF EQUIPMENT(GREASE BUILD-UP). #41-REMOVE UNNECESSARY ARTICLES FROM OUTSIDE(REAR DOOR)UNDER THE STAIRCASE(DIRTY POT WITH DIRTY OIL,MOPS, BROOMS ETC).USE ELEVATED SHELF TO STORE ITEMS NEEDED. SERIOUS CITATION ISSUED. 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING THROUGHOUT FRONT SERVER STATION AND REAR. ALL SHELVING FOR KITCHEN PREP TABLE WITH DIRT AND ENCRUSTED FOOD. MUST CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE MACHINE MUST CLEAN. INTERIOR TALL REACH-IN COOLER WITH FOOD DEBRIS AND DIRTY, RUSTY METAL RACK SHELVING. RUBBER DOOR GASKETS ON ALL COOLERS WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN, REMOVE RUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG LEFT SIDE OF ICE MACHINE WITH DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN DINING ROOM MUST REPLACE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.
  9. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMP OF 48.5F; COOKED TOFU AT TEMP OF 48.7F;FRESH EGGS AT TEMP OF 48.6F;RAW SHRIMP AT TEMP OF 46.4F;AND RAW SQUID AT TEMP OF 45.8F,COOKED FOOD WAS COOKED ON 6-13 10;ALL FOOD MENTIONED WAS STORED IN 2 DOOR REFRIGERATOR, WHICH MAINTAINS TEMPERATURE OF 40.1F.FOOD DISCARDED AND DENATURED.POUNDS 6, VALUE 25. CRITICAL VIOLATION:7-38-005(A) HOOOO58584-14.
    • 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.OBSERVED EMPLOYEE WASHING AND RINSING POTS,AND UTENSILS AT 3 COMPARTMENT SINKS,WITHOUT USING SANITIZING SOLUTION.INSTRUCTED TO SET UP 3 COMPARTMENT SINK:WASH, RINSE AND SANITIZE(100 PPM).3 COMPARTMENT SINK SET UP AFTER MY REQUEST.CRITICAL VIOLATION:7-38-030 HOOOO58584-14
    • 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.DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED DEEP FRYERS(GREASE BUILD-UP).NEED TO CLEAN PIPE BEHIND COOKING EQUIPMENT(GREASE BUILD-UP).
    • 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 UNDER AND AROUND COOKING EQUIPMENT ,INCLUDED AROUND THE WHEELS OF EQUIPMENT(GREASE BUILD-UP).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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.REMOVE UNNECESSARY ARTICLES FROM OUTSIDE(REAR DOOR)UNDER THE STAIRCASE(DIRTY POT WITH DIRTY OIL,MOPS, BROOMS ETC).USE ELEVATED SHELF TO STORE ITEMS NEEDED.SEAL BURROW HOLE ON GROUND UNDER WINDOW(SOUTH CORNER).

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