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TOKYO LUNCH BOXES & CATERING

111 E WACKER DR, CHICAGO, IL 60601 · Restaurant

Inspection summary

TOKYO LUNCH BOXES & CATERING has been inspected 15 times by Chicago Department of Public Health since May 26, 2010. The most recent inspection, on August 4, 2023, 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: Food source, labelling and allergens, Handwashing and staff hygiene 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.

  • 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 6 times across 5 separate inspections, most recently on February 6, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 5 times across 4 separate inspections, most recently on February 6, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times across 4 separate inspections, most recently on April 5, 2013. 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 3 times across 3 separate inspections, most recently on February 6, 2020. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 14 times across 10 separate inspections, most recently on February 6, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

15 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND LEAKY FAUCET BASE ON 3-COMP SINK IN PREP AREA, INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES TO HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED MENUS (TAKE-OUT MENU AND DISPLAY MENU) WITHOUT A DISCLOSURE STATEMENT NOR REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU. INSTRUCTED TO MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND GRAB & GO SUSHI FOOD ITEMS IN THE DISPLAY COOLER NOT PROPERLY LABELED. MUST LABEL PACKAGE WITH FOOD ITEMS WITH NAME, INGREDIENTS, NET CONTENTS, SOURCE AND LIST OF ALLERGENS. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • FOUND EMPLOYEE PREPARING FOOD IN PREP AREA WITHOUT A HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN PREPARING FOOD. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND YELLOW & GREEN CUTTING BOARDS IN NEED OF REPAIR, DARK STAINS & GROOVES PRESENT. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND LEAKY FAUCET BASE ON 3-COMP SINK IN PREP AREA, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND MOPS STORED IMPROPERLY IN MOP SINK, INSTRUCTED TO HANG MOPS TO ENSURE THEY DRY PROPERLY, INSTRUCTED MAINTAIN.
  5. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES TO HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (YOGURT) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED MENUS (TAKE-OUT MENU AND DISPLAY MENU) WITHOUT A DISCLOSURE STATEMENT NOR REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU. INSTRUCTED TO MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED GRAB & GO SUSHI FOOD ITEMS IN THE DISPLAY COOLER NOT PROPERLY LABELED. MUST LABEL PACKAGE WITH FOOD ITEMS WITH NAME, INGREDIENTS, NET CONTENTS, SOURCE AND LIST OF ALLERGENS. INFORMED PERSON IN CHARGE TO PROVIDE PROPER LABELS FOR FOOD ITEMS. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE PREP AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING.
  6. Canvass

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSTRUCTED HAND WASH SINK, OBSERVED FOOD HANDLER WASHING KNIVES AND THAWING FROZEN SEAFOOD IN PREP AREA HAND WASH SINK, INSTRUCTED MGR NOT TO USE THE HAND WASH SINK FOR OTHER THAN HANDS WASHING. CRITICAL CITATION ISSUED 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINER NOT LABELED ( SALT ) INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A PERMANENT SNEEZE GUARD IN FRONT OF OPEN FOOD CONTAINERS TO PREVENT CUSTOMERS CONTAMINATION.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING A HAIR RESTRAINT, INSTRUCTED TO WEAR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • SOILED WASH CLOTH STORED ON CUTTING BOARD, INSTRUCTED TO STORE PROPERLY.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DIRT DEBRIS BY THE FAN LOCATED INSIDE OF THE 2 DOOR REFRIGERATOR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LOOSE WALL COVING LOCATED IN THE REAR BY UTILITY SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEADS BEING STORED IN MOP BUCKETS. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.
  8. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around exposed hand sink in kitchen prep area in state of disrepair, shall be repaired/replaced.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Wall that had peeling paint by prep table had peeling paint, shall be repaired/sealed.
  9. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR DAMAGED WALL COVING ACROSS FROM THE MOP SINK IN THE REAR AREA.
  10. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SPRAY BOTTLE NOT LABELED INKITCHEN, INSTRUCTED TO LABEL ALL FOOD AND NON-FOOD CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HAND SINK NOT CLEAN, FOOD DEBRIS AND DIRT NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
  11. Complaint

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED AN EMPLOYEE WASH AND RINSE SEVERAL DISHES AND UTENSILS AT THE 3 COMPARTMENT SINK WITHOUT SANITIZING THE DISHES AFTERWARDS. AFTER THE DISHES WERE WASHED, THEY WERE PLACED ON THE STAINLESS STEEL SHELF ABOVE THE SINK TO DRY. NO SANITIZER WAS OBSERVED IN THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED THAT ALL DISHES MUST BE SANITIZED AFTER BEING WASHED AND RINSED. MANAGER SET UP THE 3 COMPARTMENT SINK TO SANITIZE THE DISHES AT MY REQUEST. CRITICAL VIOLATION 7-38-030.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED THE EXPOSED HANDSINK IN THE FOOD PREP AREA INACCESSIBLE FOR USE AT THE TIME OF THE INSPECTION. OBSERVED A LARGE POT AND STAINLESS STEEL FOOD STORAGE CONTAINER STORED INSIDE OF THE HANDSINK WHEN I ATTEMPTED TO WASH MY HANDS. MANAGER REMOVED THE POT AND CONTAINER AT MY REQUEST AND WAS INSTRUCTED NOT TO STORE DISHES IN THE HANDWASHING SINK. CRITICAL VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO CONSUMER ADVISORY POSTED IN THE ESTABLISHMENT. SUSHI IS SERVED IN THE ESTABLISHMENT. MANAGER WAS GIVEN A CONSUMER ADVISORY PLACARD AND WAS INSTRUCTED TO POST IT WHERE IT CAN BE SEEN BY CUSTOMERS OR PUT THE CONSUMER ADVISORY ON THE MENU.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FAUCET OF THE 3 COMPARTMENT SINK LEAKING AND SPRAYING WATER ON THE WALL. MANAGEMENT INSTRUCTED TO REPAIR THE FAUCET.
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED A MACHINE FOR RICE WAHSING PLACED IN MOP SINK AND HOOKED UP TO MOP SINK FAUCET WITH A GARDEN HOSE ( NON-FOOD GRADE ), INSTRUCTED MGR NOT TO USE MOP SINK FOR FOOD WASHING AND TO USE A FOOD GRADE HOSE IN FOOD EQUIPMENT.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED MGR TO OBTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND PREP TABLE WITH DAMAGED SURFACES, INSTRUCTED TO PROVIDE DURABLE, SMOOTH SURFACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER IN SMALL PREP COOLER, INSTRUCTED TO INSTALL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO HAVE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS.
  14. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All HOT food shall be stored at a temperature of 140F or HIGHER. FOUND THE FOLLOWING FOOD ITEMS STORED AT IMPROPER TEMPS: 3 LBS OF COOKED CHICKEN AT 82.9F, 1 LBS OF COOKED BEEF AT 112.8F AND 1 LB OF FRIED TUFO AT 83.9F. ITEMS WERE HELD AT A STEAM TABLE FOR MORE THAN 2 HOURS. INSTRUCTED MGR TO REHEAT CHICKEN TO 165F AND STORE AT 140 OR HIGHER. FOOD ITEMS DISCARDED, VALUED AT $50.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. COOLER DOOR RUBBER GASKETS IN POOR REPAIR, INSTRUCTED MGR TO REPLACE.
  15. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND ABOUT 4LBS OF COOKED BEEF AT 112.8F, 2LBS OF FRIED TOFU AT 98.4F, ITEMS WERE HELD IN STEAM TABLE, INSTRUCTED TO RAPID REHEAT FOODS TO 165F BEFORE PLACING IT IN STEAM TABLES. ITEMS WERE DISCARDED VALUED AT $10.00
    • 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 FOOD HANDLER ON SITE, NO CERTIFICATE POSTED WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RICE RINSING MACHINE PLACED INSIDE MOP SINK, INSTRUCTED TO REMOVE, WASHING FOODS AND UTENSILS IS PROHIBITED IN MOP SINK.

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