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TAZA CAFE

176 N FRANKLIN ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

TAZA CAFE has been inspected 6 times by Chicago Department of Public Health since June 26, 2014. The most recent inspection, on April 23, 2018, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

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 4 times across 4 separate inspections, most recently on April 23, 2018. 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 2 times across 2 separate inspections, most recently on April 10, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 January 25, 2017. 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 4 times across 4 separate inspections, most recently on April 23, 2018. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on January 5, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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 Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED DESSERTS BAKLAVA AT FRONT COUNTER. INSTRUCTED IN INSTALL PREPER LABELS WITH INGREDIENTS NAME ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEANE OF DEBRIS UNDER SHELVING NEAR REAR DOOR. INSTRUCTED TO CLEAN/MAINTAIN.
  2. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER COLD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER. APPROX 4-LBS OF COOKED CHICKEN AT 47.6F AND 5-LBS OF LENTIL SOUP AT 48.9F. INSTUCTED MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. ALL FOODS REMOVED AND DISCARDED BY MANAGER AT COST APPROX $ 40.00-CDI. CRITICAL VIOLATION 7-38-005A.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HAND WASHING SINK IN PREP/ DISH WASING AREA NOT MAINTAINED.OBSERVED PREMISES FRONT PREP AREA EXPOSED HAND SINK NOT MAINTAINED,IE(DRAIN CLOGGED ),STANDING WATER, PIPE UNDERNEATH WASH BOWL LEAKING RELEASING WATER ON FLOORS FROM CLOGGED WASHBOWL. MUST REPAIR.PREMISES GIVEN 2-DAYS FOR MAKE REPAIR OF HAND SINK FOR ADEQUATE HAND WASHING FOR FOOD HANDLERS. CRITICAL VIOLATION ISSUED 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED DESSERTS BAKLAVA AT FRONT COUNTER. INSTRUCTED IN INSTALL PREPER LABELS WITH INGREDIENTS NAME ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEANE OF DEBRIS UNDER SHELVING NEAR REAR DOOR. INSTRUCTED TO CLEAN/MAINTAIN.
  3. Canvass

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Found exposed hand sink in kitchen not accessible (Found pan and food debris in hand sink basin). Advised exposed hand sink must be accessible at all times. Advised exposed hand sink may only be used for washing hands. Operator removed items and cleaned hand sink during inspection. Critical violation 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • Found the following previous minor violations from report # 1751841, dated 4/12/16 not corrected: #33 OBSERVED INTERIOR UPPER AREAS,AND PANEL OF ICE MACHINE AND EXTERIOR DOOR NOT CLEAN.MUST CLEAN/MAINTAIN. #35 OBSERVED CEILING VENTILATION VENT IN EMPLOYEES WASHROOM NOT CLEAN.MUST CLEAN/MAINTAIN. Operator corrected violations during inspection. Operator disposed of ice in ice machine, removed slimy, brown, mold-like substance inside upper interior of ice machine. Operator sanitized machine. Operator removed dust build up inside vent in employee restroom. Serious violation 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found cardboard used as a matt on floor in kitchen. Found tin foil used as a liner on shelves in kitchen. Must remove these items. All surfaces must be smooth and easily cleanable, and non-porous. Must maintain same.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Found dry storage items (napkins, catering equipment, etc.) stored on shelves in employee restroom. Must remove from restroom and properly store in another area, at least 6 inches from the floor. Must maintain same.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED BAKALVA NOT IN ORIIGINAL CONTAINER AT COUNTER NOT LABELED.INSTRUCTED TO INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR UPPER AREAS,AND PANEL OF ICE MACHINE AND EXTERIOR DOOR NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENTILATION VENT IN EMPLOYEES WASHROOM NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHTS NOT SHIELDED ABOVE FOOD LINE BEHIND FRONT COUNTER.INSTRUCTED TO INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET NECK AT 3-COMP SINK LEAKY.MUST REPAIR.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS NOT IN ORIGINAL CONTAINERS MUST BE STORED ON FOOD GRADE BAGS AT ALL TIMES. FOUND BEEF BEING STORED INSIDE WHITE PLASTIC SHOPPING BAGS IN A 2DR REFRIGERATOR AND INSIDE THE WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ALL CARD BOARD BOXES BEING USED AS LINERS INSIDE THE WALK-IN COOLER AND AT THE STAINLESS STEEL PREP TABLE. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. MUST CLEAN AND SANITIZE INTERIOR LID OF THE ICE MACHINE AS WELL AS THE EDGES AROUND THE LID TO REMOVE SLIGHT GRIME BUILD-UP. ALSO MUST REPAINT RUSTY BOTTOM SHELF AT PREP TABLE ACROSS FROM THE 3-COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE ALL EXCESSIVE DUST BUILD-UP AT CEILING FANS IN THE DINING ROOM AREA. MUST CLEAN EXHAUST HOOD FILTERS AT CEILING AT THE EXHAUST HOOD TO REMOVE EXCESSIVE GREASE BUILD-UP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE COOKS WITH LONG STEM THERMOMETERS AT ALL TIMES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD HANDLER'S ON STAFF WITH THE ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES.
  6. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAL SMALL OPENING ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR. DISCARD WORN CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND THE HOOD ABOVE THE COOKING EQUIPMENT. MUST REMOVE GREASE AND FOOD DEBRIS. MUST ALSO CLEAN PREP TABLES,CUTTING BOARDS AND SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT SUCH AS THE ICE MACHINE,COOKING EQUIPMENT,SINKS AND SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS IN PREP AND DISHWASHING AREAS. MUST REMOVE SPILLS AND FOOD DEBRIS. MUST REPLACE STAINED CEILING TILES IN DINING AREA AND THROUGHOUT WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET AT THE THREE COMPARTMENT SINK. MUST INSTALL A BACKFLOW DEVICE AT THE ICE MACHINE AND ANY EQUIPMENT DIRECTLY CONNECTED TO THE CITY WATER SUPPLY.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • OBSERVED CUSTOMER GO INTO PREP AREA TO USE THE EMPLOYEE RESTROOM. INSTRUCTED MANAGER TO ONLY ALLOW AUTHORIZED PERSONNEL IN A FOOD PREP AREA.

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