Tom's Restaurant
Last inspected: Mar 18, 2013
95
Score
The health department has logged five inspections at Tom's Restaurant, the earliest from 2011. The most recent report on file is from Mar 18, 2013. A low risk tier reflects an inspection that turned up minimal issues. No fresh inspection data is available: the latest entry for Tom's Restaurant dates to Mar 18, 2013.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to one violation per visit.
When inspectors have written things up, “walls, ceilings, attached equipment constructed per code” has been the most frequent reason, cited four times.
Among Chicago restaurants, the typical score is 81; Tom's Restaurant is comfortably above that bar. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 18, 2013
Reinspection
1 minor violation.
View 1 violation
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPLACE MISSING BASEBOARD IN MEN WASHROOM. SEAL LOOSE BASEBOARDS IN KITCHEN. REPAIR CEILING IN PREP AREA (SOUTHEAST CORNER).
35
95
Mar 11, 2013
Routine
8 minor violations.
View 8 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO HOT WATER, SOAP AND PAPER TOWELS AT EXPOSED SINKS IN PREP AND BASEMENT AREAS. INSTRUCTED MANAGER TO PROVIDE HOT WATER, SOAP AND PAPER TOWELS AT EXPOSED SINKS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
12
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED 10-15 MICE DROPPINGS ON BOTTOM SHELF UNDER STEAM TABLE, 20-30 MICE DROPPINGS INSIDE FRYER CABINET, 15-20 MICE DROPPINGS ON SHELF UNDER DISH MACHINE, 5 MICE DROPPINGS SCATTERED ON FLOOR ALONG WALLS UNDER 3-COMPARTMENT SINK, 10 MICE DROPPINGS ON LEDGE NEAR ICE MACHINE IN BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
18
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR AND EXTERIOR OF STEAM TABLES, FRYER CABINETS, DISH MACHINE EQUIPMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN DISH WASHING AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINK IN MEN WASHROOM. REPLACE MISSING BASEBOARD IN MEN WASHROOM. SEAL LOOSE BASEBOARDS IN KITCHEN. REPAIR CEILING IN PREP AREA (SOUTHEAST CORNER).
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE MISSING LIGHT SHIELDS IN PREP AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE HOT WATER AT UTILITY SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. SEPARATE CLEANING EQUIPMENT FROM FOOD ITEMS UNDER PREP TABLE.
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Jun 12, 2012
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPAIR REFRIGERATOR DOOR IN BASEMENT.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, GRILL, FRYERS, COOKING EQUIPMENT, PREP TABLES, SLICERS, POP MACHINE NOZZLES AND SPIGOTS.
33
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: PROVIDE THERMOMETERS IN ALL COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
41
82
Jun 5, 2012
Routine
12 minor violations.
View 12 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: OBSERVED EMPLOYEE WASHING PLATES AND UTENSILS IN 3-COMP SINK WITH NO SANITIZER. INSTRUCTED MANAGER TO PROPERLY WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO SOAP NOR PAPER TOWELS AT EXPOSED HAND SINKS. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
12
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED 10-15 MICE DROPPINGS ON SHELF UNDER DISH MACHINE, 10-15 MICE DROPPINGS INSIDE FRYER CABINETS, 7 MICE DROPPINGS ON FLOOR NEAR ICE MACHINE IN BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SEAL 1/4" GAP AT BOTTOM OF REAR SCREEN DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CHICAGO CERTIFIED MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL ALL BULK CONTAINERS IN PREP AREA.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPAIR REFRIGERATOR DOOR IN BASEMENT. REMOVE RUST DEPOSITS ON BOTTOM OF PREP AND STEAM TABLES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, GRILL, FRYERS, COOKING EQUIPMENT, PREP TABLES, SLICERS, POP MACHINE NOZZLES AND SPIGOTS.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPAIR CEILING IN FRONT PREP AND REAR STORAGE AREAS. REPLACE MISSING WALL TILES IN WASHROOMS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE MISSING LIGHT SHIELD IN FRONT PREP AND BASEMENT AREAS.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: PROVIDE THERMOMETER IN ALL COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
55
Jun 24, 2011
Routine
8 minor violations.
View 8 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.EMPLOYEES NOT WASHING HANDS OBSERVED SINK DRY WITH 2 BOTTLES OF SPICES AND A SMALL POT INSIDE SINK INSTRUCTED TO REMOVE WHEN I TURNED ON THE WATER IT WAS LEAKING ALL OVER THE FLOOR INSTRUCTED TO PUT BUCKET UNDER PIPE (NEEDS REPAIR), SO KITCHEN EMPLOYEES CAN WASH THERE HANDS BETWEEN TASK.
6
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. OBSERVED NO SANITIZER ON THE DISHES WASHED IN DISH WASHER AT THIS TIME MACHINE TAGGED NO EXTRA SANITIZER ON PREMISES NEEDS TO PROVIDE. INSTRUCTED TO HAND WASH IN 3 COMPARTMENT SINK WITH 100PPM CHLORINE SANITIZER
8
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.OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF MICROWAVE, FLAT GRILL, STOVE TOP, FAN GUARD COVER REAR, AND CLEAN AND SANITIZE THE BAND SAW IN THE 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.FLOOR NEEDS CLEANING UNDER AND AROUND EQUIPMENT IN REAR PREP AREA , AND BASEMENT REPLACE FLOOR DRAIN IN BASEMENT
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.OBSERVED THE REAR CEILING IN POOR REPAIR MUST REPAIR
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.NEED LIGHT SHIELDS IN REAR PREP AREA.
36
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.REST ROOM DOOR NOT SELF CLOSING INSTRUCTED TO REPLACE DOOR CHECK.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. OBSERVED GREASY VENT FAN, AND OBSERVED HAND SINK AND UTILITY SINK DRAINS PLASTIC RUNNING TO THE FLOOR GREASE TRAP NOT PROPERLY CONNECTED TO DRAIN REFERRAL TO PLUNBING.
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Frequently Asked Questions
When was Tom's Restaurant last inspected?
The most recent health inspection at Tom's Restaurant on file is from Mar 18, 2013. The public record contains five inspections in total.
What is the most common violation at Tom's Restaurant?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited four times, more than any other issue at Tom's Restaurant.
Has Tom's Restaurant's inspection record improved over time?
Yes. Recent inspections at Tom's Restaurant have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Tom's Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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