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TASTE OF THE ISLAND

1522 E 87TH ST BLDG, CHICAGO, IL 60619 · JUICE AND SALAD BAR

Inspection summary

TASTE OF THE ISLAND has been inspected 6 times by Chicago Department of Public Health since January 20, 2010. The most recent inspection, on July 27, 2021, found no infractions.

2 of 6 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, Pests and Food source, labelling and allergens.

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 4 times across 2 separate inspections, most recently on November 24, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 November 17, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 November 17, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 December 12, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 4 times across 2 separate inspections, most recently on November 24, 2015. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • THE PREVIOUS INSPECTION SUMMARY REPORT WAS NOT POSTED FROM NOVEMBER 24, 2015 AS REQUIRED. THE SUMMARY WAS FOUND INSIDE OF THE PEST CONTROL LOG BOOK. INSTRUCTED THAT THE PREVIOUS SUMMARY REPORT MUST BE POSTED AT ALL TIMES. SERIOUS VIOLATION 7-42-010(B) ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR UNDER AND AROUND THE THREE COMP SINK, INSIDE OF FURNACE ROOM, UNDER FRONT SERVING COUNTER, BY COOKING EQUIPMENT AND GREASE RECEPTOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND REFRIGERATION UNITS. OBSERVED THE WALL AND CEILING OF THE FURNACE ROOM IN POOR REPAIR; MUST REPAIR WALL AND CEILING. MUST CLEAN EXHAUST FANS ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND THE COLD WATER FAUCET KNOB LEAKING AT THE THREE COMP SINK; REPAIR FAUCET KNOB. CLEAN THE EXTERIOR SURFACE OF THE GREASE RECEPTOR AND MAINTAIN.
  3. Canvass Re-Inspection

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON-SITE WHILE POTENTIALLY HAZARDOUS FOODS, RAW CHICKEN, ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN DOOR GASKET ON 1-DOOR COOLER IN REAR PREP, AND DEEP FREEZER IN FRONT PREP. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BASE IN NEED OF REPAIR IN REAR PREP. PEELING PAINT AND DIRT ON CEILINGS. ALSO CEILING IN CLOSET WHERE HOT WATER TANK IS LOCATED IS LEAKING AND NEEDS REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BROKEN FAUCET AT 3-COMP SINK, THE SINK IS WORKING, BUT BEING HELD TOGETHER WITH BLACK TAPE. SPLASH GUARDS NEED TO BE INSTALLED AT EXPOSED HAND SINK IN FRONT PREP, ALSO DRAIN BOARD IS NEEDED. INSTRUCTED TO REPAIR, INSTALL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTALL THERMOMETERS INSIDE COOLERS WHERE NEEDED, AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  4. Canvass

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED REACH IN COOLER IN THE REAR PREA AREA AT IMPROPER TEMPURATURE; 50.1F. VISIBLE ICE BUILD UP AND INTERIOR LEAK. UNIT TAGGED. INSTRUCTED TO HAVE UNIT SERVICED.CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS IN THE ABOVED MENTIONED COOLER AT IMPROPER TEMPURATURES. RAW CHICKEN, 48.6F, 20 LBS, VALUED AT $40; RAW SHRIMP, 49.1F, 5 LBS VALUED AT $50; RAW SALMON, 48.9F, 8LBS VALUED AT $30. EMPLOYEE VOLUNTARILLY DENATURED AND DISCARDED FOOD. INSTRUCTED TO HOLD COLD FOODS AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 40 RODENT DROPPINGS THROUGHOUT THE PREMISES; IN KITCHEN CORNERS, REAR STORAGE AREA WHERE FURNACE AND HOT WATER TANK ARE LOCATED. ALSO IN CORNERS OF OFFICE. INSTRUCTED TO REMOVE DROPPINGS. FRONT DOOR NOT RODENT PROOFED, 1/4 INCH GAP AT BOTTOM. INSTALL THESHOLD TO PREVENT RODENT ENTRY. CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED CITY OF CHICAGO MANAGER ONSITE DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS, CHICKEN, FISH, ETC., ARE BEING SERVED OR PREPARED. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL PRE-PACKAGED FOOD THAT HAS BEEN REMOVED FROM ORGINAL PACKAGING, AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN DOOR GASKET ON 1-DOOR COOLER IN REAR PREP, AND DEEP FREEZER IN FRONT PREP. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD UP ON ALL HEAVY EQUIPMENT IN REAR PREP AREA; PANNIN PRESS, OVEN, COOLER, AND NON WORKING ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVE DIRTY FLOORS THROUGHOUT THE PREMISES; BEHIND COUNTER, REAR PREP, TOILET ROOM; INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRTY WALLS BEHIND COUNTER IN FRONT PREP, REAR PREP, AND TOILET ROOM. WALL BASE NEEDS REPAIR IN REAR PREP. PEELING PAINT AND DIRT ON CEILINGS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BROKEN FAUCET AT 3-COMP SINK, THE SINK IS WORKING, BUT BEING HELD TOGETHER WITH BLACK TAPE. SPLASH GUARDS NEED TO BE INSTALLED AT EXPOSED HAND SINK IN FRONT PREP, ALSO DRAIN BOARD IS NEEDED. INSTRUCTED TO REPAIR, INSTALL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTALL THERMOMETERS INSIDE COOLERS WHERE NEEDED, AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER THROUGHOUT PREMISES, INSTRUCTED TO REMOVE ITEMS SIX INCHES OFF FLOORS TO PREVENT RODENT HARBORAGE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  5. License Re-Inspection

    0 infractions

  6. License

    2 infractions

    • 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.MUST INSTALL A EXPOSED HAND SINK IN THE REAR FOOD PREP AREA OR REMOVE ALL FOOD COOKING ANND FOOD PROCESSING EQUIPMENT.
    • 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.MUST REMOVE ALL UNESSARY EQUIPMENT IN THE REAR.

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