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TAYLOR ST KITCHEN

2255 W TAYLOR ST, CHICAGO, IL 60612 · Restaurant

Inspection summary

TAYLOR ST KITCHEN has been inspected 4 times by Chicago Department of Public Health since August 23, 2013. The most recent inspection, on November 14, 2014, found no infractions.

1 of 4 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 and Cleaning and sanitizing.

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 2 times on August 23, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 August 23, 2013. 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 7 times across 3 separate inspections, most recently on January 30, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 times across 3 separate inspections, most recently on January 30, 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF FRONT PREP COOLER TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN THE FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DUST.
  3. License Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SOME SECTIONS OF FLOOR TILES IN THE REAR PREP AREA IS IN POOR REPAIR MUST REPLACE OR REPAIR
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • (1) STAINED CEILING TILE IN REAR PREP AREA MUST REPLACE TILE
  4. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • AIR TEMPERATURE TAKEN OF THE PREP COOLER AT THE FRONT PREP AREA IS READING 51.8F NOT MAINTAING PROPER TEMPERATURE,MUST REPAIR NO CITATION ISSUED
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT SINK IN REAR IS BACKING UP FROM THE 3RD COMPARTMENT ON THE RIGHT SIDE OF SINK WHEN THE MIDDLE COMPARTMENT IS FILLED UP WITH WATER AND RELEASED MUST REPAIR NO CITATION ISSUED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SOME AREAS ON THE SHELVING RACKS INSIDE THE WALK -IN COOLER IN REAR PREP AREA HAS RUST ON SHELVES MUST REMOVE RUST ALSO MUST CLEAN FANS INSIDE THE WALK-IN COOLER OF DUST BUILD-UP ALSO THE STEAM TABLE AT FRONT PREP AREA IS MISSING COVERS AND THE SIDES OF STEAM TABLE IS MISSING GLASS THE TABLE HAS A SNEEZE GUARD IN FRONT OF UNIT,MUST PROVIDE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SOME SECTIONS OF FLOOR TILES IN THE REAR PREP AREA IS IN POOR REPAIR MUST REPLACE OR REPAIR
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • (1) STAINED CEILING TILE IN REAR PREP AREA MUST REPLACE TILE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE HOT WATER HANDLE AT THE EXPOSED HANDSINK IN THE FRONT PREP AREA IS LOOSE MUST REPAIR
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE THE PREP COOLER IN FRONT PREP AREA,WALK-IN COOLER IN REAR PREP AREA AND INSIDE THE REACH-IN FREEZER IN REAR PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE SOME CLUTTER FROM UNDERNEATH PREP TABLE IN REAR PREP AREA TO PREVENT RODENT HARBORAGE

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