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Business Info

Restaurant: Cafe Typhoon
Address: 520 N Michigan Ave, Chicago, IL 60611
Type: Restaurant
Total inspections: 6
Last inspection: Aug 20, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST USE PROPER SCOOP FOR RICE, STORE IN CLEAN SANITIZED CONTAINER.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. must remove aluminum foil and maintain shelves clean and in good repair.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. MUST CLEAN INTERIOR AND EXTERIOR OF ALL REACH-IN COOLERS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT. CLEAN AND MAINTAIN.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. MUST CLEAN ALL FOOD SPLATTER FROM WALLS AND CEILING. MUST REMOVE DUST BUILD-UP AT AIR VENTS. MUST CLEAN AND MAINTAIN.
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. REMOVE ALL GREASE FROM VENTILATION UNIT ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST INSTALL THERMOMETERS IN ALL REAH-IN COOLERS. MUST BE VISIBLE. INSTALL AND MAINTAIN.
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY ARTICLES IN REAR CORNER MUST BE REMOVED. CORNER MUST BE CLEAN AND ORGANIZED.

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 A MALE ASIAN EMPLOYEE WASHING & RINSING THE DIRTY/USED UTENSILS/EQUIPMENT AT THE 3-COMP SINK, THAT'S NOT PROPERLY SET-UP FOR WASH, RINSE & SANITIZE. HE INDIVIDUALLY SOAPED & RINSED EACH UTENSIL UNDER RUNNING WATER AT THE MIDDLE COMP WITHOUT SOAKING IN SANITIZING SOLUTION, BEFORE PUTTING THEM AWAY TO DRY. MUST ALWAYS SANITIZE IN CHLORINE AT 100PPM OR QUATS AT 200PPM, ANY DISHES/UTENSILS USED IN PREPPING/COOKING.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NOTED 7-SMALL/FRUIT FLIES ON THE WALL ABOVE REAR DOOR, 3-ON CEILING ABOVE DRY STORAGE AREA IN REAR CORNER, 4-HOVERING AROUND A FLOOR DRAIN UNDER 3-COMP SINK. MUST CLEAN/SANITIZE AFFECTED AREAS & CONTACT P.C.O.
CORRECTED AT THIS TIME.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWIMG NEED CLEANING: INTERIOR OF FRYERS, EXTERIOR OF GREASE TRAP & SOY SAUCE CONTAINERS IN REAR-DUE TO STAINS/GREASE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ALL FLOOR DRAINS MUST BE DETAILED CLEAN. FLOOR AROUND GREASE TRAP & UNDER 3-COMP SINK MUST BE KEPT CLEAN ALSO.
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN DUSTY FILTERS AT HOOD OF COOKING EQUIPMENT.
CORRECTED AT THIS TIME.
CORRECTED AT THIS TIME
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL CLEANING EQUIPMENT MUST BE KEPT CLEAN & HUNG TO DRY. (DUST PAN/BROOMS)
CORRECTED AT THIS TIME

CORRECTED AT THIS TIME.
CORRECTED AT THIS TIME. NO EVIDENCE OF PEST ACTIVITY DURING THIS VISIT. ALL AFFECTED AREAS HAVE BEEN ADDRESSED.
CORRECTED AT THIS TIME.
CORRECTED AT THIS TIME.
CORRECTED AT THIS TIME.

FLOORS UNDER 3-COMP SINK, UNDER COOKING EQUIPMENT & BEHIND GREASE TRAP MUST BE FREE OF FOOD DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
FOLLOWING NEED CLEANING: INTERIOR BOTTOM OF FRYERS, TOP PART OF THE STOVE, DUST PANS-DUE TO GREASE/DUST OR FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
OBSERVED A LEAKY PIPE UNDER 3-COMP SINK (MIDDLE SECTION) & THE WASHER AT FAUCET OF SAME SINK IS LEAKING ALSO-MUST FIX. 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.
THE GREASE TRAP HAS EVIDENCE OF CORROSION AROUND THE FRONT SECTION, & THE PATCHED HOLES ARE HEAVILY RUSTED-MUST REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

COOKING EQUIPMENT EXTERIOR SURFACES, DRY FOOD BINS NOT CLEAN. INSTRUCTED TO CLEA AND MAINTAIN.
INADEQUATE INSECTS CONTROL, FOUND ABOUT 35 LIVE FRUIT FLIES SCATTARED IN KITCHEN, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY, PEST CONTROL SERVICE RECOMMENDED.
WASH CLOTH HUNG ON A HANGER ABOVE HAND SINK TO DRY, INSTRUCTED NOT HANG WET RAGS ABOVE HAND SINK.
FOAM CUPS ARE USED AS SCOOPS FOR BULK FOOD CONTAINERS, INSTRUCTED TO USE ONLY PORPER SCOOPS.
CONTAINERS OF CHICKEN AND DRY FOOD BAGES STORED ON FLOOR, INSTRUCTED TO KKEP OFF FLOOR.

CORRECTED AT THIS TIME
CORRECTED AT THIS TIME. INSECT ACTIVITY HAS BEEN GREATLY MINIMIZED AT THIS VISIT.
CORRECTED AT THIS TIME
CORRECTED AT THIS TIME

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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