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TAKE ME OUT

1502 W 18TH ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

TAKE ME OUT has been inspected 12 times by Chicago Department of Public Health since September 17, 2010. The most recent inspection, on February 8, 2019, found no infractions.

3 of 12 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, Handwashing and staff hygiene and Chemicals and toxic substances.

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.

  • 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 4 times across 4 separate inspections, most recently on June 21, 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 December 29, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 16, 2015. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 16 times across 9 separate inspections, most recently on June 21, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 times across 4 separate inspections, most recently on June 16, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED REAR BULK STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL WHITE RICE, BROWN RICE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR STORAGE SHELF FOR THE RICE NOT CLEAN, INSTRUCTED TO CLEAN.
  4. Canvass Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES BEHIND FRONT COUNTER AND NEAR FRONT EXPOSED SINK. CLEAN ALL LIGHT SHIELDS IN PREP AREA(DEAD INSECTS). SEAL LOOSE WALL SURFACES UNDER REAR EXPOSED SINK. REPLACE MISSING BASEBOARDS ALONG WALLS IN REAR PREP AREA. CLEAN/PAINT WALLS IN PREP AREA(SMOKE BUILDUP). CLEAN CEILING VENTS IN PREP AREA(DUST BUILDUP).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL EXCESS TRASH AND GREASE CONTAINERS NEAR REAR DOOR. ELEVATE ALL FORTUNE COOKIES AND SINGLE SERVICE UTENSILS OFF FLOOR BEHIND FRONT COUNTER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  5. Canvass

    4 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE SANITIZER TEST KIT TO TEST PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES BEHIND FRONT COUNTER AND NEAR FRONT EXPOSED SINK. CLEAN ALL LIGHT SHIELDS IN PREP AREA(DEAD INSECTS). SEAL LOOSE WALL SURFACES UNDER REAR EXPOSED SINK. REPLACE MISSING BASEBOARDS ALONG WALLS IN REAR PREP AREA. CLEAN/PAINT WALLS IN PREP AREA(SMOKE BUILDUP). CLEAN CEILING VENTS IN PREP AREA(DUST BUILDUP).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL EXCESS TRASH AND GREASE CONTAINERS NEAR REAR DOOR. ELEVATE ALL FORTUNE COOKIES AND SINGLE SERVICE UTENSILS OFF FLOOR BEHIND FRONT COUNTER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK CONTAINERS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING DRAINPIPE ON REAR EXPOSED SINK. REPAIR CONDENSATION LEAK IN WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE STOCK OFF FLOOR IN PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Large Bulk food containers stored next to the kitchen 2 door food prep cooler must be labeled to identify foods stored and maintained.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean single service utensils must be stored with handles up and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND OPENING AT NORTH WEST CEILING SECTION NEAR CUSTOMER DINING AREAS.INSTRUCTED TO SEAL OPENING AND MAINTAIN.
  8. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT TIME OF INSPECTION. SERIOUS VIOLATION # 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOOD IN WALK IN COOLER NOT LABELED AND DATED . FOOD NOT IN ORIGINAL CONTAINER (CHICKEN WINGS) MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WALK IN COOLER IS DRIPPING WATER FROM COOLING COILS. MUST REPAIR COOLER.
  9. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED. MANAGER ON DUTY (AMANDA DELACASA) HAS A STATE OF ILLINOIS CERTIFICATE #055-01546147 ISSUED 12/17/11 THAT EXPIRES ON 10/22/16. CLASS WAS TAKEN THRU SAFE FOOD HANDLERS CORP ON 10/22/11 IN ORLAND PARK, IL. INSTRUCTED TO CONTACT CLASS INSTRUCTOR TO FIND OUT IF A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WAS PAID FOR AND/OR PAY THE FEE FOR THE CITY CERTIFICATE TO OBTAIN IT. OWNER JENNIFER TIAO CITY OF CHICAGO CERTIFICATE EXPIRED 10/14/12.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BETWEEN FRYER AND WOKS TO REMOVE GREASE AND CLEAN BOTTOM OF FRYER CABINET.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER FRYER.
  10. Canvass

    2 infractions

    • 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. CLEAN THE FLOOR UNDER AND BEHIND THE HEAVY EQUIPMENT IN THE PREP AREA.
    • 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. CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP.
  11. Canvass

    0 infractions

  12. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AT TIME OF INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND SERVED AS REQUIRED. MUST BE PRESENT AT ALL TIMES. RECOMMENDED ADDITIONAL PERSONS GET CERTIFIED. CITATION #H000064592 ISSUED PER CHICAGO MUNICIPAL CODE. COURT HEARING ON THURSDAY NOV. 4, 2010 AT 400 W. SUPERIOR ROOM 107 AT 9:00AM.
    • 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 CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 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. MUST CLEAN AND MAINTAIN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE AND OTHER PARTICLES. CLEAN EXTERIOR OF FRYER AS WELL, INTERIOR SHELVES OF WALK-IN COOLER, INTERIOR OF REACH IN COOLER AND SURFACE AREA AROUND WOKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AROUND AND UNDER KITCHEN EQUIPMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST FROM VENTILATION FAN IN WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO DISPOSE OF USED MOP WATER IN UTILITY BUCKET AFTER USE.

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