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TOKYO LUNCH BOXES & CATERING

100 W RANDOLPH ST, CHICAGO, IL 60601 · Restaurant

Inspection summary

TOKYO LUNCH BOXES & CATERING has been inspected 15 times by Chicago Department of Public Health since February 18, 2010. The most recent inspection, on December 7, 2017, found no infractions.

3 of 15 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 source, labelling and allergens and Food temperature control.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 4 separate inspections, most recently on July 29, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 November 3, 2016. 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 February 23, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 January 27, 2017. 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 16 times across 11 separate inspections, most recently on January 27, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3 COMPARTMENT SINK HOT WATER PRESSURE NOT MAINTAINED AND NOT ABLE TO FILL UP 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE PROPERLY. INSTRUCTED TO INCREASE HOT WATER PRESSURE AT THE 3 COMPARTMENT SINK AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in walk in cooler, must properly date food items in walk in cooler.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Reach in cooler shelving/racks not clean, need detailed cleaning(crevices), prep table lower shelving not clean, need detailed cleaning(crevices).
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink in state of disrepair, shall be repaired/replaced. Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, need detailed cleaning(crtevices), rear kitchen storage shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear storage area under shelving/racks not clean, need detailed cleaning(corners), floors in walk in cooler under shelving not clean, need cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had peeling paint, holes in rear kitchen area shall be repaired/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Broken/damaged light shields in rear kitchen area, shall be repaired/replaced.
  6. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD MANITAINED AT IMPROPER TEMPERATURE,(IE COOKED BROWN RICE-88.8F) STORED UNDER RICE COOKERS ON HOLDING TABLE AT ROOM TEMPERATURE.PREMISES USE BROWN AND WHITE RICE FOR SUSHI.HOWEVER CERTIFICATE OF ANALYSIS POSTED IS ONLY FOR WHITE RICE.MANAGER REMOVED AND DISCARDED FOOD-CDI. APPROX 15LBS/$15.00 OF COOKED BROWN RICE.MUST MAINTAIN HOT FOODS AT 140F OR HIGHER,OR COLD FOODS AT 40F OR BELOW. CRITICAL VIOLATION ISSUED 7-38-005A.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR ON DUTYWHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,SUSHI,RICE,BEEF.SERIOUS VIOLATION ISSUED-7-38-012
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS NOT SHIELDED IN REAR PREP AT REACH IN FREEZER.MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET LEAKY AT 1 COMP SINK IN REAR PREP.MUST REPAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • EMPLOYEES CERTIFICATES NOT PROVIDED FOR STATES NEW FOOD HANDLER TRAINING.MUST PROVIDE AT NEXT INSPECTION.
  7. Canvass Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND REAR PREP TABLE WITH CHIPPED PAINT, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING LIGHT FIXTURE MISSING A SHIELD, INSTRUCTED TO INSTALL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER WITH VERY LONG MUSTACHE WITH NO RESTRAINT, INSTRUCTED TO WEAR FACIAL HAIR RESTRAINT.
  8. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1115061 DATED ON 10-07-13 FOR VIOLATION #(38)MUST INCREASE THE HOT WATER PRESSURE AT THE SAME SINK. MAINTAIN ALL. #(32)MUST REMOVE RUST OR REPLACE RACKS INSIDE WALK IN COOLER. . INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME, SERIOUS CITATION ISSUED 7-42-090.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND REAR PREP TABLE WITH CHIPPED PAINT, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING LIGHT FIXTURE MISSING A SHIELD, INSTRUCTED TO INSTALL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER WITH VERY LONG MUSTACHE WITH NO RESTRAINT, INSTRUCTED TO WEAR FACIAL HAIR RESTRAINT.
  9. Canvass

    7 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES: OBSERVED SUSHI CHEF WIPING DOWN CUTTING BOARD (WITH GLOVES ON) AND HANDLE RAW THEN READY TO EAT FOODS. THEN HE TOOK OFF THE GLOVES WENT TO THE BACK, RETURNED TO FRONT PREP AREA AND GRAB SAME USED GLOVES AND BEGAN TO PUT THEM ON. I INSTRUCTED HIM TO PROPERLY WASH HANDS AND USE NEW GLOVES AND TO CONTINUE THIS PRACTICE ALL THE TIME. CRITICAL VIOLATION 7-38-010(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. RICE, SALMON, TUNA, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST OR REPLACE RACKS INSIDE WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS AND FLOORS IN CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. MUST INCREASE THE HOT WATER PRESSURE AT THE SAME SINK. MAINTAIN ALL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (WITH THE PROPER PPM FOR THE SELECTED SANITIZING SOLUTION.)
  10. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A SHIELD TO THE LIGHT IN THE REAR PREP AREA BY THE WALK IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAK AT THE BASE OF THE 3-COMP. SINK.
  11. Complaint

    3 infractions

    • 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. OBSERVED FOOD BUILD UP ON LOWER SIDE OF PREP TABLES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD/DIRT BUILD UP ON WALLS AROUND MOP SINK. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETERS INSIDE REACH IN COOLER #05 AND PEPSI STAND UP REACH IN COOLER. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
  12. Short Form Complaint

    0 infractions

  13. Short Form Fire-Complaint

    1 infraction

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE WATER BACKING UP FROM 1-COMPARTMENT SINK FLOOR DRAIN. INSTRUCTED MANAGER TO REPAIR/MAINTAIN PLUMBING. NO CITATION ISSUED. PREMISES NOT OPEN OR OPERATING AT THIS TIME.
  14. Canvass

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEE EATING WITH HIS BARE HAND THEN RETURNING TO PREP TABLE WITHOUT WASHING HANDS, ONLY GLOVES WERE USED, INSTRUCTED MGR TO HAVE ALL EMPLOYEES WASH HANDS ACCORDING TO HEALTH CODE.
    • 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 MGR ON SITE WHILE HANDLING AND SELLING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE RICE WASHING APPARATUS FROM MOP SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. MUST HAVE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS.
  15. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL SPRY BOTTLES IN KITCHEN AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST KEEP EMPLOYEES PERSONAL ITEMS STORED AWAY FROM FOOD STORAGE AREA.

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