Canvass
Feb 14, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 14, 2025 · Original Source
Restaurant · Chicago, IL
Takito Street
2421-2423 N Lincoln Ave
Last inspected Feb 14, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
Get the next inspection, free.
We'll email you when Takito Street has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsCanvass Re-Inspection
Oct 30, 2024
Pass
3 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
5-205.15//NOTED LEAK COMING FROM CEILING BACKFLOW DEVICE AT MOP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.11//NOTED HOLE IN BASEBOARD UNDEARNEATH KITCHEN LOW TEMP DISH MACHINE. INSTRUCTED TO REPAIR AND SEAL RESTORING A SMOOTH AND EASY TO CLEAN SURFACE. ----6-501.114//NOTED UNUSED EQUIPMENT AND MISC. ITEMS STORED IN FACILITY STORAGE CLOSETS. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS, ALL KEPT ITEMS SHOULD BE HELD ON PROPER NON-POROUS SHELVING THAT IS A MINIMUM OF 6 INCHES OFF THE FLOOR. ----6-201.11//NOTED FLOOR DRAINS UNDER 3COMPARTMENT SINK AND KITCHEN DISHMACHINE IN NEED OF CLEANING. INSTRUCTED TO CLEAN, SANITIZE AND
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-303.11// NOTED BLOWN OUT LIGHTBULBS ABOVE ICE MACHINE IN DRY STORAGE HALL. INSTRUCTED TO REPLACE LIGHT BULBS TO ENSURE ADEQUATE LIGHTING.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Oct 30, 2024 · Original Source
Canvass
Oct 23, 2024
Fail
9 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO HANDWASH SIGNAGE IN GUEST/EMPLOYEE WASHROOMS AND AT ALL HAND WASHSINKS AT BAR AND PREP AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED INTERNAL TEMPERATURES OF TCS FOODS SHRIMP 48.2 AND PORK BELLY 45.2 APPROXIMATELY 20 LBS VALUED AT $100.00 DENATURED AND DISCARDED BY PERSON IN CHARGE. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
NOTED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED AND SERVED. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
NOTED DRY BEANS, SEASONINGS AND INGREDIENTS STORED IN CONTAINERS ON SHELVES IN DRY STORAGE AREA. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES OF ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINTER AND MAINTAIN.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
NOTED ENCRUSTED GREASE AND FOOD DEBRIS ON THE UNDERSIDE OF FRYER AND FLOORS BENEATH. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
NOTED LEAK COMING FROM CEILING BACKFLOW DEVICE AT MOP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
NOTED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN WOMENS WASHROOM. INSTRUCTED TO PROVIDE RECEPTACLES WITH LIDS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
NOTED HOLE IN BASEBOARD UNDEARNEATH KITCHEN LOW TEMP DISH MACHINE. INSTRUCTED TO REPAIR AND SEAL RESTORING A SMOOTH AND EASY TO CLEAN SURFACE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
NOTED BLOWN OUT LIGHTBULBS ABOVE ICE MACHINE IN DRY STORAGE HALL. INSTRUCTED TO REPLACE LIGHT BULBS TO ENSURE ADEQUATE LIGHTING.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Oct 23, 2024 · Original Source
Non-Inspection
Oct 3, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 3, 2024 · Original Source
Canvass
Nov 17, 2023
Pass
6 recorded violations
notedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
ALL STORED ITEMS THROUGHOUT THE REAR STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING BEHIND THE BAR.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
EXTREMELY LOW WATER PRESSURE AT THE BAR HAND WASHING SINK. MUST PROVIDE GREATER HOT WATER FLOW AT SINK.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST NOT USE RAW WOODEN CRATES AS A MEANS OF ELEVATION AT THE DISH ROOM THREE COMPARTMENT SINK.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
NOTED SEVERAL FOOD HANDLERS WITH EXPIRED CERTIFICATES. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Nov 17, 2023 · Original Source