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TATSU

1062 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

TATSU has been inspected 9 times by Chicago Department of Public Health since March 3, 2011. The most recent inspection, on June 9, 2017, found no infractions.

2 of 9 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, Food temperature control and Protecting food from contamination.

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 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 15, 2013. 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 once on August 28, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 March 3, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 March 3, 2011. 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 15 times across 7 separate inspections, most recently on September 4, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT ALL MULTI USE ITEMS AND UTENSILS. (STORE UPSIDE DOWN)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS AND THE HOOD ABOVE THE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE DEAD ROACHES FROM FLOORS IN THE MIDDLE PREP AREA AND IN THE MOP SINK ROOM. MUST REPLACE ALL SOILED GLUE TRAPS THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED WALLS IN THE MIDDLE PREP AREA IN POOR REPAIR. MUST REPAIR, CLEAN AND PAINT WALLS AS NEEDED. MUST ALSO CLEAN WALLS UNDER THE DISH MACHINE
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF CLOSING DEVICE AT THE WASHROOM DOOR ON THE RIGHT HAND SIDE OF THE HALLWAY.
  4. Canvass

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION REGISTERING AT THE LOW TEMP DISH MACHINE. MUST REPAIR. CRITICAL VIOLATION
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT ALL MULTI USE ITEMS AND UTENSILS. (STORE UPSIDE DOWN)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS AND THE HOOD ABOVE THE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE DEAD ROACHES FROM FLOORS IN THE MIDDLE PREP AREA AND IN THE MOP SINK ROOM. MUST REPLACE ALL SOILED GLUE TRAPS THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED WALLS IN THE MIDDLE PREP AREA IN POOR REPAIR. MUST REPAIR, CLEAN AND PAINT WALLS AS NEEDED. MUST ALSO CLEAN WALLS UNDER THE DISH MACHINE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF CLOSING DEVICE AT THE WASHROOM DOOR ON THE RIGHT HAND SIDE OF THE HALLWAY.
  5. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL PRECOOKED AND PREPARED FOOD ITEMS INSIDE COOLERS WITH NAME, DATE AND TIME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN SHELVING INSIDE WALK IN COOLER TO REMOVE OLD FOOD DEBRIS. ALSO MUST CLEAN SHELVING IN REAR STORAGE AREA TO REMOVE DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG WALL BASE AND IN CORNERS TO REMOVE SPILLS AND DEBRIS INSIDE WALK IN COOLER, REAR STORAGE AREA AND BEHIND EQUIPMENT IN THE KITCHEN.
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST STORE FOOD NOT IN ORIGINAL CONTAINERS IN FOOD GRADE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REPAINT RUSTY LOWER SHELF OF TWO PREP TABLES IN THE KITCHEN. MUST CLEAN EXHAUST HOOD FILTERS. MUST REPLACE WORN OUT CUUTING BOARDS AT SUSHI BAR AREA AND AT REAR KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY HOT WATER FAUCET BASE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.
  7. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • COOLER DOOR GASKET AT COOK'S LINE (BOTTOM LEFT) IS RIPPED-MUST FIX/REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DOOR GASKETS & INTERIOR OF DOOR FRAMES OF SMALL COOLERS, BOTTOM OF PREP TABLES MUST BE FREE OF FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED A FEW DEAD ROACHES UNDER DRY STORAGE SHELVES IN REAR & SOME FOOD DEBRIS/DIRT, ALONG WALLBASES (EAST WALL) AT SUSHI/BAR AREA-MUST KEEP CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL AROUND SMALL GARBAGE BINS, UNDER DRAINBOARD OF 3-COMP SINK & AROUND REAR PREP TABLES, MUST BE FREE OF FOOD STAINS/DUST OR DIRT. The walls and ceilings shall be in good repair and easily cleaned.
  8. Complaint Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE KITCHEN EQUIPMENT, SHELVING AND DISHMACHINE ARE DIRTY. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • RESEAL THE KITCHEN FLOORS AND BASEBOARDS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.
  9. Complaint

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD IS BEING PREPARED IN PREP AREAS LITTERED WITH DEAD INSECTS (2 dozen dead roaches and hundreds of dead phorid flies). WASH, RINSE AND SANITIZE THE FOOD PREP AREAS UNTIL THEY ARE FREE OF DEAD INSECTS.
    • 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. OVER 10 LIVE GERMAN COCKROACHES WERE FOUND INSIDE THE KITCHEN BASEBOARDS AND 1 UNDER THE SUSHI BAR. OVER 20 LIVE PHORID FLIES WERE FOUND IN THE BATHROOM AND STORE ROOM. ANDERSON PEST CONTROL TREATED AND DOCUMENTED IN DETAIL PEST ACTIVITY AS MENTIONED ABOVE ON MARCH 1,2011. REMOVE ALL EVIDENCE OF PEST ACTIVITY AND CLEAN AND SEAL UP ALL POSSIBLE HOLES AND AREAS OF HARBORAGE.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PER REPORT # 343435 DATED 10/19/10 THE FOLLOWING VIOLATIONS STILL EXIST AND INCLUDE: (32)UNSEALED RAW WOOD FOUND I FRONT OF THE SUSHI PREP CUTTING BOARD, (33) CLEAN THE COOLERS DOORS AND GASKETS, SUSHI AREA AND FRYERS OF FOOD DEBRIS, DIRT AND CLUTTER. (34) THE FLOORS AND BASEBOARDS THROUGHOUT THE KITCHENS ARE FULL OF FOOD AND GREASE BUILDUP. (35) THE HOOD AND FLITERS ARE FULL OF GREASE BUILDUP AND THE KITCHEN WALLS MUST BE CLEANED AND FREE OF FOOD SPLATTER AND STAINS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE KITCHEN EQUIPMENT, SHELVING AND DISHMACHINE ARE DIRTY. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. RESEAL THE KITCHEN FLOORS AND BASEBOARDS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.

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