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TAMPOPO JAPANESE RESTAURANT

5665 N LINCOLN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

TAMPOPO JAPANESE RESTAURANT has been inspected 4 times by Chicago Department of Public Health since October 19, 2010. The most recent inspection, on December 14, 2012, found no infractions.

1 of 4 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 Food temperature control.

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 2 times across 2 separate inspections, most recently on May 24, 2012. 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 2 times across 2 separate inspections, most recently on May 24, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 10 times across 3 separate inspections, most recently on May 24, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 separate inspections, most recently on May 24, 2012. 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 December 22, 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK CONTAINERS WITH FLOUR, SALT,SUGAR, RICE ETC MUST HAVE A LABEL/NAME OF THE PRODUCT. ALSO FOODS CONTAINERS THAT IS NOT THE ORIGINAL CONTAINERS WITH READY TO COOK FOODS INSIDE THE WALK IN COOLER AND FREEZER MUST HAVE A LABEL AND DATED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND SANITIZE THE TOASTER OVEN IN THE SUSHI AREA, AND CABINETS UNDER THE SUSHI COOLER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR BEHIND THE WALK IN COOLER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE HOOD WITH DUST AND GREASE BUILD UP. MUST CLEAN THE CEILING VENT COVER INSIDE THE EMPLOYEES WASHROOM, AND MENS WASHROOM AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER AND MUST BE VISIBLE INSIDE THE X2 SUSHI CASE IN THE FRONT AREA.
  3. Canvass

    6 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND NO PREVIOUS SUMMARY REPORT POSTED FROM REPORT # 419601 DATED 10/19/10. INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED AND VISIBLE TO THE CUSTOMER. CITATION ISSUED SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LID/COVER FOR ALL GARBAGE CONTAINERS IN THE PREP AND SUSHI AREA. MUST CLEAN AND REPAINT GREASE TRAP UNDER THE 3 COMPT SINK,(NOT MAINTAINED AND RUSTED).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE CABINET UDERNEATH THE SUSHI FRONT COUNTER, (WITH FOOD DEBRIS) AND ORGANIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CRACKED FLOOR TILES INSIDE THE PRIVATE EMPLOYEES WASHROOM AND IN THE SMALL STORAGE ROOM BESIDE THE WATER HEATER. MUST REPLACE FLOOR TILES. FLOOR IN THE REAR STORAGE AREA,NOT MAINTAINED,WITH PEELING PAINT. MAKE IT SMOOTH EASILY CLEANABLE, SCRAPE PEELING PAINT AND MAINTAIN. GAP BETWEEN THE FLOOR AND WALL BASE BEHIND THE 4 DOOR CHEST FREEZER. MUST SEAL THE GAP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED CEILING TILES THROUGHOUT THE RESTAURANT AND MAINTAINED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER INSIDE THE CHEST FREEZER. MUST PROVIDE AND MUST BE VISIBLE.
  4. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • found food items not properly dated/labeled in coolers, freezers, must date and label all food items in coolers, freezers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • walk in cooler shelving/racks that had rust shall be replaced/repair. storage shelving that had peeling paint, shall be repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • non food contact surfaces of cooking equipment, cooler shelving, ice machine, and storage shelving not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • floors under heavy equipment, cooking equipment had excess dirt, greae build up needs detailed cleaning(corners), floors under storage shelving, storage roon, hot water heater closet not clean need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ceiling tiles, walls in kitchen prep areas not clean need detailed cleaning, damaged, stained ceiling tiles in front prep area, dining areas, and bathrooms shall be replaced, repair.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • missing light shields in rear prep area, storage areas shall be provided, light shields in kitchen prep areas, bathrooms not clean need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • exhaust canopy had excess grease build up, needs detailed cleaning.exhaust vents(ventilation)in kitchen prep area, walk in cooler, coolers, dining areas, and bathrooms not clean need cleaning.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • stock items must be stored six inches off of floor to prevent pest harborage.

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