No. 1 Taste of Asia
Last inspected: Aug 18, 2011
82
Score
No. 1 Taste of Asia has been inspected three times since 2010. The most recent report on file is from Aug 18, 2011. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Note that No. 1 Taste of Asia's inspection history hasn't been updated since Aug 18, 2011; current conditions may have shifted from what the file shows.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
The most common issue across all inspections has been “food and non-food contact equipment utensils clean”, showing up two times.
Among Chicago restaurants, this is a fairly standard result. The file should reassure diners considering a visit.
3
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Aug 18, 2011
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. STILL NEED CLEANING OF DEEP FRYERS, COOKING EQUIPMENT, BOTTOM OF PREP TABLE BOTTOMS, RACKS/SHELVES, AND GASKETS AT REFRIGERATION UNITS. CLEAN STORAGE ROOM IN BASEMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT PREMISES ESPECIALLY UNDER, AROUND EQUIPMENT AND ALONG WALL BASE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS IN KITCHEN AND NEAR STAIRCASE.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE UNUSED ITEMS IN REAR BASEMENT AND NEXT TO WALK-IN FREEZER.
41
82
Aug 11, 2011
Routine
3 minor violations.
View 3 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND OVERHEAD BLACK SEWER PIPE ABOVE BULK FOOD STORAGE CONTAINERS, SPICE CONTAINERS, AND DRY FOOD STORAGE CANS. ALSO, NOTED COPPER COLORED PIPE ABOVE PREP SHELVING WHERE SPICES STORED WHICH IS CONNECTED TO OVERHEAD SEWER PIPE. INSTRUCTED TO REMOVE FOOD STORAGE FROM UNDER SAID PIPING AT THIS TIME AND INSTRUCTED TO ENCASE PIPING TO PROTECT AREA FROM POSSIBLE OVERHEAD DRIPPING/CONTAMINATION ONTO FOOD CONTACT SURFACES IN BASEMENT FOOD PREP AREA. SERIOUS 7-38-005(A) ISSUED.
16
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: HAND WASH SINK IN KITCHEN NOT MAINTAINED. OBSERVED LARGE HOLE IN PIPING UNDER SAID SINK AND PROFUSELY LEAKINNG ONTO GROUND WHEN WATER TURNED ON. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD REPAIR AT ALL TIMES. SERIOUS 7-38-030 ISSUED.
26
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION # 285285 ON 09/07/10: #30 All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PREPARED, READY TO EAT FOODS IN WALK-IN COOLER, REFRIGERATION UNITS, WALK-IN COOLER, AND CHEST FREEZERS, #32 DEFROST CHEST FREEZERS IN BASEMENT PREP AREA. REMOVE CARDBOARD AND ALUMINUM LINING AT PREP SHELVES/RACKS IN PREP AREAS, #33 CLEAN INTERIOR OF HAND WASH SINK, TWO COMPARTMENT SINK, DEEP FRYERS, COOKING EQUIPMENT, BOTTOM OF PREP TABLES, RACKS/SHELVES, FAN GRID COVERS IN REFRIGERATION UNITS, AND GASKETS AT REFRIGERATION UNITS, #34 The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR CRACKED FLOOR TILE BY HAND WASH SINK IN KITCHEN AND REPAIR FLOOR SECTION IN POOR REPAIR IN BASEMENT BULK FOOD STORAGE AREA. SEAL FLOOR IN STAFF TOILET ROOM, #35 The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AND CEILING IN KITCHEN AND BY STAIRCASE LEADING TO BASEMENT PREP AREA. CLEAN WALLS IN BASEMENT AROUND GREASE TRAP AND BEHIND ICE MACHINE. SEAL OPENINGS UNDER WASHBOWL INSIDE CABINET IN STAFF TOILET ROOM. CLEAN LIGHT SHIELDS IN KITCHEN, #37 Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF CLOSING DEVICE AT STAFF TOILET ROOM DOOR IN BASEMENT, #38 REROUTE WASTE LINE FROM ICE MACHINE FROM TWO COMPARTMENT SINK IN BASEMENT INTO FLOOR DRAIN AND OR DRIP PAN. REPAIR LEAKS AT HOT WATER HANDLE AT TWO COMPARTMENT SINK IN BASEMENT, #41 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. ORGANIZE CLUTTERED STORAGE AREAS IN REAR BASEMENT, REMOVE UNUSED ITEMS FROM STAIRCASE LEADING TO 2ND FLOOR, AND REMOVE MILK CRATES, #43 Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROVIDE CONTAINER FOR ICE SCOOP AND INVERT SAME. SERIOUS 7-42-090 ISSUED.
29
86
Sep 7, 2010
Complaint
11 minor violations.
View 11 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND LOW TEMPERATURE DISH MACHINE BEING USED WITH 0PPM CHLORINE SANITIZER READING. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL WHEN UNIT SERVICED AND SANITIZES AT PROPER CHLORINE CONCENTRATION. CRITICAL 7-38-030 ISSUED.
8
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: FOUND OVERHEAD BLACK SEWER PIPE DIRECTLY ABOVE BULK FOOD STORAGE CONTAINERS, OPEN SPICE CONTAINERS, AND DRY FOOD STORAGE CANS. ALSO, NOTED COPPER COLORED PIPE ABOVE PREP TABLE AND SPICES WHICH IS CONNECTED TO OVERHEAD SEWER PIPE. INSTRUCTED TO RELOCATE SAID ITEMS AWAY FROM OVERHEAD SEWER PIPES. MANAGER REMOVING PREP TABLE, BULK FOOD CONTAINERS, DRY FOOD STORAGE CANS, AND SPICES AWAY FROM OVERHEAD SEWER PIPES AT THIS TIME. CRITICAL 7-38-030 ISSUED. SUPERVISOR NOTIFIED.
10
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PREPARED, READY TO EAT FOODS IN WALK-IN COOLER, REFRIGERATION UNITS, WALK-IN COOLER, AND CHEST FREEZERS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DEFROST CHEST FREEZERS IN BASEMENT PREP AREA. REMOVE CARDBOARD AND ALUMINUM LINING AT PREP SHELVES/RACKS IN PREP AREAS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR OF HAND WASH SINK, TWO COMPARTMENT SINK, DEEP FRYERS, COOKING EQUIPMENT, BOTTOM OF PREP TABLES, RACKS/SHELVES, FAN GRID COVERS IN REFRIGERATION UNITS, AND GASKETS AT REFRIGERATION UNITS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR CRACKED FLOOR TILE BY HAND WASH SINK IN KITCHEN AND REPAIR FLOOR SECTION IN POOR REPAIR IN BASEMENT BULK FOOD STORAGE AREA. SEAL FLOOR IN STAFF TOILET ROOM.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AND CEILING IN KITCHEN AND BY STAIRCASE LEADING TO BASEMENT PREP AREA. CLEAN WALLS IN BASEMENT AROUND GREASE TRAP AND BEHIND ICE MACHINE. SEAL OPENINGS UNDER WASHBOWL INSIDE CABINET IN STAFF TOILET ROOM. CLEAN LIGHT SHIELDS IN KITCHEN.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF CLOSING DEVICE AT STAFF TOILET ROOM DOOR IN BASEMENT.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REROUTE WASTE LINE FROM ICE MACHINE FROM TWO COMPARTMENT SINK IN BASEMENT INTO FLOOR DRAIN AND OR DRIP PAN. REPAIR LEAKS AT HOT WATER HANDLE AT TWO COMPARTMENT SINK IN BASEMENT.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. ORGANIZE CLUTTERED STORAGE AREAS IN REAR BASEMENT, REMOVE UNUSED ITEMS FROM STAIRCASE LEADING TO 2ND FLOOR, AND REMOVE MILK CRATES.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROVIDE CONTAINER FOR ICE SCOOP AND INVERT SAME.
43
58
Frequently Asked Questions
When was No. 1 Taste of Asia last inspected?
The most recent health inspection at No. 1 Taste of Asia on file is from Aug 18, 2011. The public record contains three inspections in total.
What is the most common violation at No. 1 Taste of Asia?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited two times, more than any other issue at No. 1 Taste of Asia.
Has No. 1 Taste of Asia's inspection record improved over time?
Yes. Recent inspections at No. 1 Taste of Asia have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at No. 1 Taste of Asia means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants