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Tai Tsang Chinese Restaurant

June 24, 2014 · Pass w/ Conditions
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  • official resultPass w/ Conditions
  • resultPass w/ Conditions
  • inspection typeCanvass
  • failed findings4
  • critical findings1

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Failed findings

  • sick-employee policy not followedcritical
    Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
    Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED SHELL EGGS AT 50.1F, TOFU AT 44.7F, CREAM CHEESE AT 44.4F, COOKED RICE AT 44.9F, CHICKEN AT 44.6F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $65. CRITICAL VIOLATION 7-38-005A.
    code 3Priority
  • food prep surfaces dirty
    Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
    Inspector note: DETAIL CLEAN THE INTERIOR OF ALL PREP COOLERS AND WALK-IN COOLER, COOKING EQUIPMENT, PREP TABLES AND CARTS, SHELVING, VENTILATION HOOD AND FILTERS.
    code 33
  • Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
    Inspector note: DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREA ESPECIALLY UNDER AND AROUND THE 3 COMPARTMENT SINK.
    code 34
  • Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
    Inspector note: DETAIL CLEAN THE WALLS OF THE FOOD PREP AREA.
    code 35

What changed since the previous inspection?

Compared with Pass on August 13, 2013: 4 findings appeared for the first time.

Browse this restaurant's inspections

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.

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