Skip to content
Loading map…

TOMMY'S RESTAURANT

129 E 103RD ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

TOMMY'S RESTAURANT has been inspected 13 times by Chicago Department of Public Health since February 2, 2010. The most recent inspection, on March 12, 2020, found no infractions.

1 of 13 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 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 4 times across 4 separate inspections, most recently on April 22, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times on July 17, 2019. 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 2 times across 2 separate inspections, most recently on July 17, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 28, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 18 times across 10 separate inspections, most recently on December 20, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

13 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH PLOICY FOR EMPLOYEE HEALTH. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUVTED PIC TO PROVIDE WITH ALL NECESSAY ITEMS IN PROCEDURE INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR KILLING THE NOROVIRUS. PRIORITY FOUNDATTION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SIGNS AT HAND SINK.MUST INSTALL
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM TEMPERATURE MEASURING DEVICE. MUST PROVIDE TO MONITORING FOOD TEMPERATURES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PIC HAS NO ALLERGEN TRAINING. INSTRUCTED ALL MANAGERS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGEN TRAINING.
  3. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT 2- COMP SINK LEAKY.MUST REPAIR.
  4. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PEELING PAINT ON STORAGE SHELVES IN PREP AREA. MUST REPAIR.
  5. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WASHBOWL NOT SECURE IN WASHROOM, INSTRUCTED MANAGER TO RECAULK WASBOWL IN WASHROOM AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR AND REMOVE PEELING PAINT ON WALLS IN WASHROOM AND CEILING BEHIND FRONT COUNTER. CLEAN LOWER WALL NEAR 3-COMPARTMENT SINK UNDER FIRE EQUIPMENT(SPILLS).
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASHCLOTHS IN SANITIZING SOLUTION AT THE REQURIED PPM WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
  6. Canvass

    7 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE CHEMICAL TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WASHBOWL NOT SECURE IN WASHROOM, INSTRUCTED MANAGER TO RECAULK WASBOWL IN WASHROOM AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, COOKING EQUIPMENT, SHELVING UNITS UNDER COOKING EQUIPMENT, HOT HOLDING UNITS AND PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BEHIND COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR AND REMOVE PEELING PAINT ON WALLS IN WASHROOM AND CEILING BEHIND FRONT COUNTER. CLEAN LOWER WALL NEAR 3-COMPARTMENT SINK UNDER FIRE EQUIPMENT(SPILLS).
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASHCLOTHS IN SANITIZING SOLUTION AT THE REQURIED PPM WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED STORAGE SHELVING DIRTY UNDERNEATH PREP TABLE. MUST CLEAN TO REMOVE SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS DIRTY BEHIND COOKING EQUIPMENT. MUST CLEAN TO REMOVE SPILLS,GREASE AND DEBRIS.
  8. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CONTAINERS IN THE STORAGE AREA ON SHELF
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE CUTTING BOARD IN THE PREP AREA,HAS OPEN SEAMS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FILTERS ABOVE STOVE,HAS GREASE BUILD-UP AND DEFROST LARGE CHEST FREEZERS IN REAR STORAGE AREA,HAS HEAVY ICE BUILD-UP,INSTRUCTED TO CLEAN AND MANTAIN EQUIPMENT
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS INSIDE THE 2 DOOR AND 3 DOOR REACH-IN COOLERS IN PREP AREA
  9. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROPERLY LABEL ALL BULK CONTAINERS, BOTTLES, ETC.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR CEILING LEAK IN REAR STORAGE AREA. REPLACE CEILING IN REAR STORAGE AREA (MOLD/MILDEW).
  10. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR CEILING BEHIND FRONT COUNTER AND IN PREP AREA. SEAL ALL CRACKS, CREVICES IN WALLS AND CEILINGS IN PREP AREA. SEAL OPENINGS AROUND PIPE FITTING IN UPPER WALL IN FRONT COUNTER AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  11. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL AND STORE FOOD NOT IN IT'S ORIGINAL CONTAINER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR PEELING PAINT ON CEILINGS IN REAR HALLWAY.
  12. Canvass

    2 infractions

    • 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. MUST SEAL/PAINT RAW WOOD SHELF AT COOLER IN PREP ARE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/MAINTAIN CAN OPENER.
  13. Canvass

    1 infraction

    • 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 COOKED EGG ROLLS,FIFO IN COOLERS.

Nearby inspected facilities

Own this business? Add a badge to your website