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Tavish

1335 W WRIGHTWOOD AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

Tavish has been inspected 7 times by Chicago Department of Public Health since July 12, 2010. The most recent inspection, on September 29, 2014, found no infractions.

3 of 7 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 Cleaning and sanitizing.

The last 3 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 3 times across 2 separate inspections, most recently on December 10, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 December 10, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on December 10, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 8 times across 4 separate inspections, most recently on December 11, 2012. 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 8 times across 4 separate inspections, most recently on December 11, 2012. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL DOOR SEALS AROUND THE INSIDE OF THE DOORS TO THE 3 DOOR PREP COOLER. REPLACE THE WINDOW SCREENING ON THE WOMEN'S RESTROOM WINDOW.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE THE BROKEN FLOOR TILES UNDER AND IN FRONT OF THE 3 COMPARTMENT SINK IN THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING IN THE REAR STORAGE ROOM. DETAIL CLEAN THE GREASE ON THE WALLS BEHIND THE SINKS IN THE PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADDITIONAL LIGHTING IN THE PREP AREA. 2 OF THE FIXTURES WERE NOT OPERATIONAL DURING THE INSPECTION.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ADJUST THE SELF-CLOSING DOOR HINGE IN THE MEN'S WASHROOM SO THAT THE DOOR CLOSES BY ITSELF.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE MECHANICAL VENTILATION OR BE ABLE TO OPEN THE WINDOW SCREEN IN THE MEN'S WASHROOM.
  5. Canvass

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED HAMBURGERS AT 46.4F, CHICKEN WINGS AT 46.5F, AND PORK TENDERLOIN AT 44.9F INSIDE OF THE 3 DOOR PREP COOLER. MANAGEMENT VOLUNTARILY DISCARDED 38# OF FOOD WORTH $73. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO CHLORINE SANITIZER WAS DETECTED AFTER RUNNING THE LOW TEMPERATURE DISHMACHINE. A TECHNICIAN FROM PURITAN SERVICES WAS ONSITE DURING THE INSPECTION. THE DISHMACHINE WAS REPAIRED DURING THE INSPECTION AND IS NOW SANITIZING AT 100PPM CHLORINE. THE DISHMACHINE WAS NOT BEING USED AT THE TIME OF THE INSPECTION. CRITICAL VIOLATION 7-38-030. NO CITATION ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED DISCOLORATION AND A SLIMY SUBSTANCE ON INTERIOR SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR SURFACES OF THE ICE MACHINE. ICE MACHINE TAGGED HELD FOR INSPECTION. DO NOT USE UNTIL THE HELD FOR INSPECTION TAG HAS BEEN REMOVED. SERIOUS VIOLATION 7-38-005A.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST BE POSTED AND THAT A CITY OF CHICAGO FOOD SANITATION CERTIFIED MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED WASTE WATER BACKING UP FROM THE 2 COMPARTMENT SINK WHEN THE WATER IS RUNNING IN THE SINK. MANAGEMENT CALLED A PLUMBER WHO ARRIVED ONSITE DURING THE INSPECTION TO REPAIR THE CLOGGED DRAIN DURING THE INSPECTION. SERIOUS VIOLATION 7-38-030.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION REPORT SUMMARY FROM 7/12/10 WAS NOT POSTED IN THE ESTABLISHMENT. MANAGER WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL DOOR SEALS AROUND THE INSIDE OF THE DOORS TO THE 3 DOOR PREP COOLER. REPLACE THE WINDOW SCREENING ON THE WOMEN'S RESTROOM WINDOW.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE THE BROKEN FLOOR TILES UNDER AND IN FRONT OF THE 3 COMPARTMENT SINK IN THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING IN THE REAR STORAGE ROOM. DETAIL CLEAN THE GREASE ON THE WALLS BEHIND THE SINKS IN THE PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADDITIONAL LIGHTING IN THE PREP AREA. 2 OF THE FIXTURES WERE NOT OPERATIONAL DURING THE INSPECTION.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ADJUST THE SELF-CLOSING DOOR HINGE IN THE MEN'S WASHROOM SO THAT THE DOOR CLOSES BY ITSELF.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE MECHANICAL VENTILATION OR BE ABLE TO OPEN THE WINDOW SCREEN IN THE MEN'S WASHROOM.
  6. Tag Removal

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION REMAINS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION REMAINS
  7. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE DISH MACHINE NOT DISPENSING CHLORINE SANITIZER. 0PP AT THIS TIME. NO DISHES BEING WASHED. INSTRUCTED TO USE THREE COMPARTMENT SINK TO WASH RINSE AND SANITIZE. NO CITATION ISSUED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND C.D.P.H. NOTIFIED FOR INSPECTION AND TAG REMOVAL.
    • 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. FLOOR BEHIND BAR WITH RAW WOOD THROUGHOUT, OPEN HOLES IN BASEBOARDS. MUST PROVIDE SMOOTH AND CLEANABLE FLOOR. SEAL ALL HOLES, PROVIDE SEALED BASEBOARD. MUST SEAL HOLES/OPENINGS ALONG BASEBOARDS IN MENS WASHROOM. REMOVE POOLING GREASE ON FLOOR NEXT TO DEEP FRYER. MUST PAINT/SEAL RAW WOODEN FLOOR UNDER KITCHEN COOLER, SEAL FLOOR SURROUNDING.
    • 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. MUST PROVIDE STOPPERS FOR THREE COMPARTMENT SINK.

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