Skip to content
Loading map…

TAKOREA COCINA

1022 N WESTERN AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

TAKOREA COCINA has been inspected 5 times by Chicago Department of Public Health since June 27, 2019. The most recent inspection, on September 23, 2022, found no infractions.

2 of 5 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: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on January 30, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 on January 30, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 January 30, 2020. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 January 30, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 8 times across 2 separate inspections, most recently on July 1, 2019. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES, MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS IN THE COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE (EGGS 49.8 DEGREES F, CHEESE 53.8 DEGREE F, TOFU 54.3 DEGREE F). INSTRUCTED THAT COLD HOLDING IS 41 DEGREE F OR BELOW. PIC VOLUNTARILY DISCARDED SAID FOOD. APPROX 10 LBS AND $70 VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS IN THE COLD HOLDING UNIT AND 3-DOOR COOLER NOT PROPERLY LABELED (CHICKEN WINGS, PULLED PORK, BEEF, RICE, ETC.) INSTRUCTED THAT ALL TCS FOODS PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST BE PROPERLY LABELED AND HAVE DISCARD DATE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED KIMCHI IN THE COLD HOLDING UNIT, PREPARED ON SITE, WITH NO VARIANCE FROM THE REGULATORY AUTHORITY. INSTRUCTED RETAIL FOOD ESTABLISHMENT SHALL OBTAIN A VARIANCE FROM THE REGULATORY AUTHORITY BEFORE USING FOOD ADDITIVES OR ADDING COMPONENTS SUCH AS VINEGAR. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED NO DOCUMENTATION OR STATEMENT OF THE PROPOSED VARIANCE AND HACCP PLAN FROM THE REGULATORY AUTHORITY REGARDING THE PREPARATION OF KIMCHI ON PREMISES. INSTRUCTED TO INCORPORATE HACCP PLAN AND OBTAIN VARIANCE FROM THE REGULATORY AUTHORITY FOR PREPARATION OF KIMCHI. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED. CONSOLIDATED WITH VIOLATION #29
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS OF SUGAR, FLOUR, MARINADE NOT PROPERLY LABELED. INSTRUCTED THAT FOOD ITEMS OUTSIDE OF THE ORIGINAL CONTAINER MUST BE PROPERLY LABELED WITH THE COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED USED WIPING CLOTHS LYING ON THE COUNTER NEXT TO THE THE HOT HOLDING UNIT AND IN THE REAR HANGING OFF THE 3-COMP SINK. INSTRUCTED WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION WHEN NOT IN USE.
  4. License Re-Inspection

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES, MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVER WASTE RECEPTACLE PROVIDED IN THE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR IN REAR FURNANCE AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REGROUT FLOOR IN FOOD PREP AREA AND MUST MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS ABOVE PREP TABLES IN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGER ON SITE WITHOUT THE ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
  5. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES, MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INADEQUATE HAND WASHING FACILITIES OBSERVED NO EXPOSED HAND WASHING SINK IN REAR DISH WASHING AREA BY 3-COMPARTMENT SINK. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. MUST PROVIDE HAND SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVER WASTE RECEPTACLE PROVIDED IN THE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REGROUT FLOOR IN FOOD PREP AREA AND MUST MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR IN REAR FURNANCE AREA. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS ABOVE PREP TABLES IN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGER ON SITE WITHOUT THE ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.

Nearby inspected facilities

Own this business? Add a badge to your website