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TAKASHI RESTAURANT

1952 N DAMEN AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

TAKASHI RESTAURANT has been inspected 8 times by Chicago Department of Public Health since August 12, 2010. The most recent inspection, on February 19, 2016, found no infractions.

2 of 8 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 source, labelling and allergens and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 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 October 3, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 October 23, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 20 times across 6 separate inspections, most recently on March 11, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 March 11, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 21, 2011. For example: * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN AND REPAINT OR REPLACE RUSTY METAL RACKS INSIDE WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK (1ST/2ND FLR), INTERIOR SURFACES OF DISH MACHINE AND ICE MACHINE, STORAGE RACKS INSIDE COOLERS, INTERIOR SURFACES OF ALL COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT PREP AREA ESPECIALLY UNDERNEATH 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH FOOD DEBRIS AND MOLD LIKE BUILD-UP AROUND (INSIDE WALK-IN COOLER)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS IN ALL (3) 3 COMPARTMENT SINK.
  4. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL THE BULK FOOD CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN BOTH HOODS AND THE VENTS ABOVE COOKING EQUIPMENT IN THE KITCHEN PREP AREA HAS GREASE BUILDUP OM THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND MISSING WALL COVING/BASEBOARDS IN THE BASEMENT PREP AREA. MUST PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WALL AND CEILING BASEMENT PREP AREA. SEAL ALL HOLES IN THE WALLS IN THE BASEMENT SO NO INSECT OR RODENT HARBORAGE.
  5. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION STILL PENDING, REPLACE RUSTY WIRE SHELVING IN FIRST FLOOR PREP COOLER
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION STILL PENDING, MUST REPAIR WALL AND CEILING BASEMENT PREP AREA,
  6. Canvass

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE BLACK SLIMMY SUBSTANCE BUILD-UP, ICE MACHINE NOT CLEAN, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE MACHINE IS PROPERLY CLEAN AND SANITIZE, FAX #312746-4240 SERIOUS CITATION ISSUED: 7-38-005 (A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT FLAT WARE FIRST FLOOR FRONT PREP AREA
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR LEAKING CONDENSATION LINES IN FIRST FLOOR REACH-IN COOLER, REMOVE CARD BOARD FROM STORAGE SHELVES AND REPLACE RUSTY WIRE SHELVING IN FIRST FLOOR PREP COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN VENTS ABOVE COOKING EQUIPMENT KITCHEN PREP AREA, AND CLEAN FAN IN BASEMENT PREP AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WALL AND CEILING BASEMENT PREP AREA, CLEAN WALL BEHIND THREE COMPARTMENT SINK, ALL SURFACES MUST BE EASILY CLEANABLE,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN ALL LIGHT SHIELDS IN BASEMENT PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING PIPES UNDER EXPOSED HAND SINK FIRST FLOOR FRONT PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER IN BASEMENT PREP AREA, CLEAN ALL AREAS AND BETTER ORGANIZE
  7. Canvass

    6 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY DISPLAYED NOR VISIBLE TO THE CUSTOMERS AS REQUIRED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE A SPLASHGUARD AT EXPOSED HANDSINK BEHIND 1ST FLOOR BAR AREA,REPLACE/REPAIR RUSTY SHELVINGS IN SOUTH KITCHEN PREP COOLER ALSO REPLACE BROKEN COOLER GASKET SAME LOCATION.
    • 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.MUST REPAIR WALL BEHIND NORTH SHELVING IN BASEMENT TO SMOOTH,EASILY CLEANABLE SURFACE.
    • 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.FOUND LIGHT BULB IN WALK-IN-COOLER NOT SHIELDED.MUST PROVIDE,MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.ELECTRIC OVEN IN BASEMENT FOOD PREP MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS,HOOD/FILTERS ABOVE COOKING EQUIPMENTS,BOTTOM COMPARTMENT OF DEEP FRYER REQUIRES CLEANING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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.CLEAN,ORGANIZE GARAGED STORAGE AREA,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
  8. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT CLEAN MULTI-USE UTENSILS ON ALL SHELVING UNITS THROUGHOUT FACILITY AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR RUSTING STORAGE SHELF UNDER PREP TABLE IN BASEMENT PREP AREA,AND REPAIR LONG CHEMICAL DISPENSING HOSE IN 3COMP.SINK AT SAME LOCATION.

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