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TAO THONG

4700 N KIMBALL AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

TAO THONG has been inspected 8 times by Chicago Department of Public Health since May 10, 2018. The most recent inspection, on January 13, 2023, found no infractions.

3 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, Food source, labelling and allergens and Cleaning and sanitizing.

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 5 times across 3 separate inspections, most recently on August 31, 2021. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 September 12, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 4 times across 3 separate inspections, most recently on August 31, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 September 12, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times on September 12, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INFRONT PREP AND IN REAR PREP/DISHWASHING AREA.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIFED WITH COMMON NAME (SALT, FLOUR, SUGAR ETC)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • INSTRUCTED TO RODENT PROOF BOTTOM OF REAR EXIT DOOR.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • INSTRUCTED TO REMOVE GLUEBOARDS WITH DEAD COCKROACHES IN REAR STORAGE AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO DEFROST REACH-IN FREEZER WITH EXCESSIVE ICE BUILD-UP IN REAR STORAGE AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REMOVE CARDBOARD LINER ON STORAGE SHELF IN THE KITCHEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AND STORAGE AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS WITH EXPIRED PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    6 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED CHICKEN AT 50F, SCALLOPS AT 46.4F, TOFU AT 46.F, EGGS AT 47.5F, BEEF AT 44.4F, AND SHRIMP AT 53.2F. MANAGEMENT INSTRUCTED TO MAINTAIN COLD FOODS BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 46F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS BEEF AND CHICKEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED SUSHI AND CRAB MEAT THAWING AT ROOM TEMPERATURE ON TOP OF THE CUTTING BOARD IN THE SUSHI PREP AREA. MANAGEMENT INSTRUCTED TO PROPERLY THAW ALL TCS FOODS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE USE FORKS STORED WITH THE TINES UP IN A CONTAINER. MANAGEMENT INSTRUCTED TO STORE FORKS WITH HANDLES UP TO PREVENT CONTAMINATION BY HANDS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN THE INTERIOR AND EXTERIOR OF THE TOASTER OVEN, PREP COOLERS, STORAGE SHELF NEXT TO THE DEEP FRYER WITH ENCRUSTED GREASE. DEFROST AND MAINTAIN THE INTERIOR OF THE FREEZER IN THE SUSHI PREP AREA.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM REPORT #2366383 ON 3/26/20 NOT CORRECTED: 47 - FOUND TORN DOOR GASKETS INSIDE OF THE 2 DOOR FOOD PREP REACH UNDER COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS. PRIORITY FOUNDATION 7-42-090.
  6. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE PRIORITY VIOLATION #7-38-025 NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT,TCS FOODS HELD FOR MORE THAN 24 HOURS (VEGGIE WRAPS,NOODLES) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. -
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THAT WORK FOOD TABLE WITH RICE HEATER (WITHOUT FOOD) IS STORED ON IMPROVISE TABLE NEAR MOP SINK. MUST REMOVE TO PREVENT CROSS CONTAMINATION
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND TORN DOOR GASKETS INSIDE OF THE 2 DOOR FOOD PREP REACH UNDER COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
  7. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (SOUP,SAUCES,CHICKEN ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. -
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND TORN DOOR GASKETS INSIDE OF THE 2 DOOR FOOD PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN EXCESS GREASE BUILD-UP ON KITCHEN SHELF NEXT TO DEEP FRYER AND TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO FOOD PREPARATION SINK LOCATED AT FRONT SUSHI PREP AREA. MUST INSTALL AND MAINTAIN. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DIRTY FLOORS UNDER AND AROUND REAR CHEST FREEZER STORAGE AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND BURNT OUT LIGHT BULBS IN MAIN FOOD PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
  8. License

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE SUSHI CASE. (SUSHI CASE TEMPERATURE AT 40.9F). TUNA AT 44.5F, 1LB; SALMON AT 45.0F, 1LB; SUPER WHITE TUNA AT 44.0F, 1LB; YELLOW TAIL FISH AT 45.20F 1LB; INSTRUCTED MANAGER THAT ALL RAW FISH MUST MAINTAIN A TEMPERATURE OF 38.0F A OR BELOW DURING STORAGE AND DISPLAY. MANAGER DENATURED THE SAID PRODUCT WORTH $300.00 ,TOTAL 4 LBS. CRITICAL VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL THE DRY BULK FOOD CONTAINERS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST THE CHEST FREEZER IN REAR STORAGE AREA WITH HEAVY ICE BUILD-UP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAIN BESIDE THE ICE MACHINE NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER STAINED CEILING TILES IN THE PREP AREA. MUST REPLACE AND MAINTAIN. FILTER ON THE HOOD IN THE COOK LINE WITH HEAVY GREASE BUILD-UP. MUST REMOVE GREASE AND MAINTAIN. PEELING PAINT ON THE WALLS IN THE REAR STORAGE AREA. MUST SCRAPE PEELING PAINT AND RE PAINT THE WALLS AND MAINTAIN. WALLS BY THE WATER HEATER WITH FOOD STAINED. MUST CLEAN THE WALLS AND MAINTAIN.

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