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TAKOS KOREANOS

1706-1708 W FOSTER AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

TAKOS KOREANOS has been inspected 7 times by Chicago Department of Public Health since June 13, 2014. The most recent inspection, on August 23, 2017, found no infractions.

3 of 7 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, Food temperature control and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on February 8, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 March 4, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 February 20, 2015. 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 11 times across 4 separate inspections, most recently on February 8, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times on March 4, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE CARDBOARD OR TINFOIL AS LINER FOR SHELVING OR COOKS LINE EQUIPMENT. MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE KITCHEN EXPOSED HAND SINK BETWEEN THE SINK AND BULK FOOD STORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING BROKEN FLOOR TILES AT THE MOP SINK AND REAR KITCHEN STORAGE AREA. MUST REPLACE/REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN THE KITCHEN MUST BE REPLACED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • UTILITY MOP SINK IN POOR REPAIR AND NOT MAINTAINED. OPEN HOLES IN SINK WALLS AND RAW EXPOSED WOOD. MUST REPLACE SINK, REPAIR. SEAL ALL OPENINGS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORED ITEMS IN THE SERVER STATION MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE. ALL ITEMS/UNUSED EQUIPMENT ON THE REAR WALKWAY MUST BE REMOVED.
  3. Canvass

    0 infractions

  4. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS TILAPIA TACOS, CHICKEN TACOS, BEEF TACOS, ETC. MANAGER WITH EXPIRED CHICAGO CERTIFICATE. INSTRUCTED TO ENROLL AGAIN AND GET A CITY OF CHICAGO CERTIFICATE OF SANITATION. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOOD INSIDE THE REACH IN COOLER AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET OF THE 2 DOOR REACH IN COOLER AND ONE DOOR REACH IN COOLER RIPPED OFF. MUST REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE FAN GUARD OF THE 2 DOOR EACH IN COOLER AND THE ONE DOOR REACH INN COOLER(WITH DUST ACCUMULATED) AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED WALLS AROUND THE MOP SINK. MUST REPAIR AND MAINTAIN. MAKE IT SMOOTH EASILY CLEANABLE SURFACE. HOOD/CANOPY AND PIPES CONNECTING TO THE HOOD WITH GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE VISIBLE THERMOMETER IN ALL REACH IN COOLER AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  5. Canvass

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING THE THAWING PROCESS. OBSERVED UNOPENED PACKAGES OF BEEF BEING THAWED UNDER RUNNING WATER IN THE MOP SINK NEAR THE FLOOR. INSTRUCTED MANAGER TO RINSE AND CLEAN THE UNOPENED PACKAGES OF MEAT IN THE 3-COMPARTMENT SINK AND TO PROPERLY THAW MEAT UNDER RUNNING WATER IN THE PREP SINK OR THAW THE MEAT IN THE REFRIGERATORS ONSITE. SERIOUS VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN THE UPPER COMPARTMENT OF THE ICE MACHINE TO REMOVE DISCOLORATIONS.
  6. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET INSIDE THE MIDDLE DOOR,INSTRUCTED TO REPAIR / REPLACE. ALSO FIRST DOOR INTERIOR LINER NOT COMPLETELY SEALED AT SAME UNIT BY THE EXIT DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD LIQUID SPILLAGE ON THE SHELF INSIDE THE THREE DOOR COOLER, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVING HOLES AND CEILING STAINED TILES ON CEILING IN PREP AREA,INSTRUCTED TO REPLACE AND SEAL HOLES.
  7. License

    0 infractions

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