Tantaik Chicago, 800 W Superior St, Chicago, IL 60642 - Restaurant inspection findings and violations



Business Info

Restaurant: Tantaik Chicago
Address: 800 W Superior St, Chicago, IL 60642
Type: Liquor
Total inspections: 4
Last inspection: Dec 31, 2012

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
  • FACILITIES TO MAINTAIN PROPER TEMPERATURE
  • NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
  • POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
  • PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  • SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
  • SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  • WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  • WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
Jan 19, 2010 0
  • ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
  • FACILITIES TO MAINTAIN PROPER TEMPERATURE
  • NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
  • POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
  • PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  • SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
  • SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  • WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  • WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
Feb 10, 2010 0
  • WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Feb 18, 2010 100
No violation details available. Dec 31, 2012 -

Violation descriptions and comments

Jan 19, 2010

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.EXTERIOR DOORS TO PREMISES MUST BE RODENT-PROOFED THROUGHOUT.
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.WASTE LINES AT BARS MUST BE PROPERLY CONNECTED AND RAN DIRECTLY INTO FLOOR DRAINS AS REQUIRED.
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.ADDITIONAL HANDSINK IS NEEDED FOR HANDWASHING AT MAIN BAR LOWER LEVEL.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.REFRIGERATION UNITS IN KITCHEN NOT INSTALLED MUST BE CAPABLE OF MAINTAINING 40F OR BELOW,FROZEN 0F OR BELOW.
The walls and ceilings shall be in good repair and easily cleaned.EXPOSED BRICK WALLS AT BARS NOT SMOOTH,EASILY CLEANABLE AS REQUIRED,WATER LEAKING FROM CEILING IN WOMENS TOILET ROOM LOWER LEVEL.
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.MECHANICAL VENTILATION IN TOILET ROOMS NOT WORKING,WATER LEAKING BENEATH 3 COMP SINK,FAUCET IN KITCHEN,WATER LEAKING BENEATH 3 COMP SINK AT MAIN BAR LOWER LEVEL.
All food shall be from sources approved by health authorities and safe for human consumption.SOURCE FOR SUSHI RICE APPROVED BY LABORATORY.
All hot food shall be stored at a temperature of 140F or higher.HOT HOLDING UNITS MUST BE UP,RUNNING CAPABLE OF MAINTAINING 140F OR ABOVE.
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.REMOVE ALL CLUTTER.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.LACK OF PROPER HOT WATER THROUGHOUT THE PREMISES.

Feb 10, 2010

The walls and ceilings shall be in good repair and easily cleaned.EXPOSED BRICK WALLS AT BARS NOT SMOOTH,EASILY CLEANABLE AS REQUIRED.
All food shall be from sources approved by health authorities and safe for human consumption.ABATED.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.ABATED.
All hot food shall be stored at a temperature of 140F or higher.ABATED.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.ABATED.
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.ABATED.
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.ABATED.
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.ABATED.
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.ABATED.
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.ABATED.

Feb 18, 2010

The walls and ceilings shall be in good repair and easily cleaned.ABATED.

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