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TRAN'S TOFU

2733 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant (Wholesale)

Inspection summary

TRAN'S TOFU has been inspected 2 times by Chicago Department of Public Health since May 18, 2011. The most recent inspection, on February 3, 2012, found no infractions.

1 of 2 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: Pests, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on May 18, 2011. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 18, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on May 18, 2011. 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 once on May 18, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 5 times on May 18, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

2 inspections

  1. Canvass

    0 infractions

  2. Complaint

    14 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • No hot running water available at any sink. Water temperature at 66.5 degrees F. Water heater (located in basement) not working. Critical violation. 7-38-030. Must restore hot running water to all sinks.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • No paper towels supplied at exposed hand sink or toilet room sink. No soap at toilet room sink. Garden hose attached to toilet room sink faucet, running to food processing equipment. Critical violation. 7-38-030. Must keep all handwashing sinks supplied with soap and disposable towels. Remove garden hose.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • Evidence of rodent infestation and improper pest control methods. Sighted numerous (hundreds) rodent dropping through-out premises, including on floors, shelves and equipment. Rear door not sealed to be rodent proof, noted 1/4 inch opening to outside at bottom of door. Screen door is torn and in poor repair, not tight-fitting. Critical violation. 7-38-020. Must eliminate rodent infestation, repair rear doors, have premises serviced by pest control company and wash, rinse and sanitize all surfaces and equipment. Seal all gaps/openings in floor, walls, ceiling around pipe chases etc.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • Outside garbage area not maintained. Food debris and litter on ground around outside garbage dumpster. Numerous bird droppings on ground and bin immediatley outside rear door. Serious violation. 7-38-020. Must clean and maintain outside areas for rodent control and to avoid being a nuisance.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Must properly label all containers with contents name. All food not stored in the original container shall be stored in properly labeled containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Rust on exterior surfaces of chest freezer and greasetrap, must re-finish or replace. No tight-fitting lids for inside garbage containers, must provide. Using milk crates for shelving. Must provide raised shelving to facilitate cleaning. Must provide proper, working drain stoppers for 3 compartment sink.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Following not clean: food cooking/processing equipment, shelves/racks, containers etc. Must clean and sanitize surfaces through-out establishment.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors through-out premises not maintained and not in good condition. Floors in rear and storage areas and basement not clean, noted standing water in some areas. Must clean, repair and re-grout floors through-out to be easily cleanable. Repair/seal holes in toilet room floor.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls and ceiling through-out establishment not clean and in poor repair. Black, mold-like stains on wall and ceiling surfaces, peeling paint. Must clean/sanitize, repair and maintain walls and ceiling through-out. Clean walk-in cooler fan guards. Screen wall vent to prevent insect entry. Remove insect glue traps hanging from ceiling. Clean all vents and ducts, including hood above fryers. Repair and clean front window sills.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Some lights not working or burned-out. Must repair or replace bulbs. Lights not shielded. Must install shields on all light fixtures.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet room door in poor repair, not tight fitting. Must repair or replace door.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • A hose may not be attached to any faucet unless a backflow prevention device is installed. All water connected equipment must be properly connected to City water supply. All hoses must be food grade quality. No exposed handsink in front packaging room. Must install handsink, supplied with hot and cold running water and properly connected to City sewer.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Coolers/freezers missing conspicuosly placed internal thermometers. No metal stem thermometer. Must provide proper thermometers.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored through-out establishment and basement. Instructed to remove all unused clutter from premises and elevate supplies 6 inches or higher off floor and away from wall.

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