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TASTEE FREEZ

4400 S CALIFORNIA AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

TASTEE FREEZ has been inspected 8 times by Chicago Department of Public Health since September 27, 2010. The most recent inspection, on November 28, 2014, found no infractions.

1 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 once on June 6, 2014. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 April 22, 2013. 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 November 13, 2012. 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 15 times across 7 separate inspections, most recently on June 6, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 7 times across 4 separate inspections, most recently on June 6, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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

    5 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED COOK MAKING HOT DOG AND DRESSING THE HOT DOG WITH ONIONS AND TOMATO WITH HER BARE HANDS. THEN WATCHED COOK WALK TO OUTSIDE TOUCH THE GARBAGE AND RETURN INSIDE TO RINSE HER HANDS IN THE 3 COMPARTMENT SINK. I INSTRUCTED THE COOK TO WASH HER HANDS IN THE HAND WASH SINK USING SOAP AND DRYING WITH PAPER TOWELS. INSTRUCTED COOK THAT TONGS, SPOONS OR GLOVES ARE TO BE USED AND BARE HAND CONTACT IS NOT ALLOWED. POOR HYGIENIC PRACTICES. CRITICAL VIOLATION 7-38-010 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD SHELVING IN WALK IN COOLER. MUST SEAL OR PAINT RAW WOOD AND HAVE IT BE A NON ABSORBANT EASILY CLEANABLE SURFACE. MUST MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR IN DISREPAIR WITH BROKEN TILES. OBSERVED COVING OF WALK IN COOLER IN DISREPAIR. REPAIR TILES AND COVING AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FLOOR AROUND WALK IN COOLER. MAINTAIN FLOORS IN A CLEAN DRY CONDITION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED FOOD ON FLOOR OF WALK IN COOLER. ALL FOOD NEEDS TO BE STORED AT LEAST 6" OFF FLOOR AT ALL TIMES.
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE STOPPERS AT 3 COMPARTMENT SINK IN REAR OF PREMIES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR COMPARTMENT OF DEEP FRYER AT FRONT PREP AREA OF GREASE BUILD-UP
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENT IN CEILING IS IN POOR REPAIR NEAR 2 DOOR REACH-IN COOLER IN REAR OF PREMISES PREP AREA MUST REPAIR
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER INSIDE WALK-IN COOLER IN REAR OF PREMISES
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM UNDERNEATH PREP TABLE IN REAR PREP AREA TO PREVENT RODENT HARBORAGE
  4. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT THE UTILITY SINK HAS A STEADY STREAM OF HOT WATER WHEN THE WATER IS OFF. INSTRUCTED TO REPAIR OR REPLACE THE FAUCET.
  5. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • THE ICE MACHINE HAS RUST, LIME BUILDUP AND BLACK SUBSTANCE IN THE INTERIOR OF THE UNIT. SERIOUS CITATION GIVEN 7-38-005(A). WHEN THE ICE MACHINE HAS BEEN CLEANED AND SANITIZED FAX A LETTER TO THE DEPT. OF PUBLIC HEALTH 312 747 4240 SO THE INSPECTOR CAN REMOVE THE TAG AND UNIT CAN BE USED AGAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE CEILING VENTS THROUGHOUT PREMISES.HAS DUST BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT THE UTILITY SINK HAS A STEADY STREAM OF HOT WATER WHEN THE WATER IS OFF. INSTRUCTED TO REPAIR OR REPLACE THE FAUCET.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REAR FREEZER WITH EXCESSIVE ICE BUIL-UP. REMOVE SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STOCK ON FLOOR. ELEVATE SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELD IN REAR NOT CLEAN. CLEAN SAME AND MAINTAIN.
  7. Consultation

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE DOOR TRIM LOOSE AT SODA CABINET.MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN INTERIOR PARTS OF ICE MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST REPLACE CRACKED LIGHT SHIELD IN FRONT PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Inspector Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REATTACH SPRING ON TOILET ROOM DOOR.
  8. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON SITE WHILE HOT DOGS,CHILII,BEANS,ETC IS BEING PREPARED AND SERVED AT THIS TIME. MUST BE ON SITE AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE DOOR TRIM LOOSE AT SODA CABINET.MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN INTERIOR PARTS OF ICE MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST REPLACE CRACKED LIGHT SHIELD IN FRONT PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REATTACH SPRING ON TOILET ROOM DOOR.

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