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TAIYAKI CHICAGO

2618 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

TAIYAKI CHICAGO has been inspected 2 times by Chicago Department of Public Health since May 8, 2023. The most recent inspection, on May 22, 2023, found no infractions.

1 of 2 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, Pests and Cleaning and sanitizing.

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 2 times on May 8, 2023. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on May 8, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 May 8, 2023. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 May 8, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 7 times on May 8, 2023. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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. License Re-Inspection

    0 infractions

  2. License

    13 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • BLACK SLIME SUBSTANCE AT INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR, INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • A REACH-IN FREEZER NOT ABLE TO MAINTAIN AIR TEMP OF 0(F).PRESENTLY MAINTAINS 80F.INSTRUCTED TO REPAIR ISSUE.MUST MAINATIN AIR TEMP OF 0(F) OR BELOW. PRIORITY VIOLATION:7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • STEM THERMOMETER ON SITE NOT IN WORKING CONDITION. REPAIR/REPLACE PRIORITY FOUNDATION VIOLATION:7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG BOOK PROVIDED ON SITE, INSTRUCTED TO PROVIDE PRIORITY FOUNDATION: 7-38-020(C)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OUTER OPENING NOT PROTECTED. A 1/4" GAP AT BOTTOM FRONT ENTRANCE DOOR.REPAIR ISSUE TO MINIMIZE PEST ENTRY
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST ENCASE GLYCOL PIPES ABOVE THE TOP LOAD ICE CREAM MACHINES IN PREP AREA. PRIORITY FOUNDATION:7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE, ICE CREAM MACHINES AND REPLACE BROKEN BACK FLOW PREVENTION DEVICE AT MOP SINK. INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN, OR TO KNOW LOCATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAIN PIPE FROM ICE MACHINE INSIDE FLOOR DRAIN. MUST REMOVE AND PROVIDE AN AIR SPACE. PROVIDE A FLOOR DRAIN. SHOULD BE TWO TIMES THE DIAMETER OF SUPPLY PIPE
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • LID IS NEEDED FOR THE RECEPTACLE INSIDE THE STAFF WASHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING TILES AT PREP AREA ARE NOT SMOOTH SMOOTH AND CLEANABLE,INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.REPLACE CHIPPED CEILING TILES. MISSING BASEBOARD WALLS IN PREP AREA.WOOD ABOVE THE THREE COMPARTMENT SINK AND PREP AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE DEBRIS AND GRIMES ON FLOORS IN BASEMENT,WERE HOT WATER TANK IS LOCATED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • LIGHT FIXTURE ABOVE ONE COMPARTMENT SINK NOT WORKING. INSTRUCTED TO REPAIR ISSUE OR REMOVE.

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