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TANTRIK CHICAGO

800 W SUPERIOR ST, CHICAGO, IL 60642 · Restaurant (Liquor)

Inspection summary

TANTRIK CHICAGO has been inspected 8 times by Chicago Department of Public Health since January 19, 2010. The most recent inspection, on August 20, 2015, found no infractions.

5 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 temperature control, Protecting food from contamination and Food source, labelling and allergens.

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 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 on January 19, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 November 8, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 January 19, 2010. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 19, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 7 times across 3 separate inspections, most recently on November 8, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED THE ICE MACHINE IN KITCHEN AREA,TO HAVE LARGE AMOUNTS OF BLACK SLIMY SUBSTANCE INSIDE THE ICE MACHINE WHERE ICE IS BEING MADE,INSTRUCTED TO REMOVE ICE FROM MACHINE AND NOT TO USE MACHINE,THE ICE MACHINE WILL BE TAGGED,MUST FAX A LETTER FOR TAG REMOVAL WHEN THE MACHINE IS CLEANED AND SANTANIZED FAX# 312 746-4240,ATTENTION SUPERVISOR,SERIOUS VIOLATION 7-38-005(A),CITATION ISSUED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM THE GREASE TRAP AT 3 COMPARTMENT SINK IN KITCHEN AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED GENERAL CLEANING BEHIND ALL BAR AREAS,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALL NEAR GREASE TRAP OF DIRT IN THE KITCHEN AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN THE VENTILATION FAN IN THE KITCHEN AREA OF DUST BUILD-UP
  4. Canvass

    0 infractions

  5. Canvass

    0 infractions

  6. License Re-Inspection

    0 infractions

  7. License Re-Inspection

    1 infraction

    • 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.EXPOSED BRICK WALLS AT BARS NOT SMOOTH,EASILY CLEANABLE AS REQUIRED.
  8. License

    10 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • All food shall be from sources approved by health authorities and safe for human consumption.SOURCE FOR SUSHI RICE APPROVED BY LABORATORY.
    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.REFRIGERATION UNITS IN KITCHEN NOT INSTALLED MUST BE CAPABLE OF MAINTAINING 40F OR BELOW,FROZEN 0F OR BELOW.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher.HOT HOLDING UNITS MUST BE UP,RUNNING CAPABLE OF MAINTAINING 140F OR ABOVE.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.LACK OF PROPER HOT WATER THROUGHOUT THE PREMISES.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.WASTE LINES AT BARS MUST BE PROPERLY CONNECTED AND RAN DIRECTLY INTO FLOOR DRAINS AS REQUIRED.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.ADDITIONAL HANDSINK IS NEEDED FOR HANDWASHING AT MAIN BAR LOWER LEVEL.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.EXTERIOR DOORS TO PREMISES MUST BE RODENT-PROOFED THROUGHOUT.
    • 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.EXPOSED BRICK WALLS AT BARS NOT SMOOTH,EASILY CLEANABLE AS REQUIRED,WATER LEAKING FROM CEILING IN WOMENS TOILET ROOM LOWER LEVEL.
    • 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.MECHANICAL VENTILATION IN TOILET ROOMS NOT WORKING,WATER LEAKING BENEATH 3 COMP SINK,FAUCET IN KITCHEN,WATER LEAKING BENEATH 3 COMP SINK AT MAIN BAR LOWER LEVEL.
    • 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.REMOVE ALL CLUTTER.

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