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TOWN KITCHEN

2002 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

TOWN KITCHEN has been inspected 4 times by Chicago Department of Public Health since November 3, 2015. The most recent inspection, on March 25, 2019, found no infractions.

2 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 source, labelling and allergens and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on March 16, 2017. 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 once on May 13, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 3 times across 2 separate inspections, most recently on March 16, 2017. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 2 times on May 13, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 13, 2016. For example: NO SMOKING REGULATIONS

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

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES AS REQUIRED WHILE POTENTIALLY HAZARDOUS FOODS(BEEF,CHICKEN AND P0RK) ARE BEING PREPARED AND SERVED. INSTRUCTED THAT A MANAGER MUST BE ON DUTY AT ALL TIMES. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY STORE FOOD IN FREEZER IN FOOD GRADE BAGS FOR STORAGE.
  3. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES AS REQUIRED WHILE POETENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. INSTRUCTED THAT A MANAGER MUST BE ON DUTY AT ALL TIMES. SERIOUS VIOLATION 7-38-012 ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND SOME GROCERY BAGS BEING USED FOR FOOD STORAGE IN FREEZER; INSTRUCTED TO USE FOOD GRADE BAGS FOR FOOD STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN CEILING VENTS TO REMOVE DUST OBSERVED. MUST CLEAN INSIDE OF HOODED SYSTEM TO REMOVE DUST BUILD UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE WORKING DRAIN STOPPERS FOR THE THREE COMP SINK TO PROPERLY SET UP FOR WASH RINSE AND SANITIZING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHILE HANDLING FOODS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED IDPH FOOD HANDLE TRAINING CERRTIFICATE.
    • 70. NO SMOKING REGULATIONS
      • FOUND THREE PACKAGES OF CIGARETTES ON THE PREP COOLERS IN THE KITCHEN AND A CAN OF CIGARETTE BUTTS ON THE FLOOR OUTSIDE OF THE KITCHEN IN THE COMMON HALLWAY BY THE DOOR OF THE RESTAURANT. INSTRUCTED THAT NO EVIDENCE OF CIGARETTES MUST BE VISIBLE AND THAT NO SMOKING IS ALLOWED IN THE BUILDING. CLEAN INDOOR AIR ORDINANCE ISSUED 7-32-020 C.
  4. License

    0 infractions

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