Tasty House Ll

• resultPass w/ Conditions
• critical violations2
• last inspectedOctober 3, 2011
• address3533 N Western Ave, Chicago 60618

Is Tasty House Ll clean?

Tasty House Ll is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on October 3, 2011. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Tasty House Ll?

These are the violations recorded at the most recent inspection on October 3, 2011, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES; OBSERVED ONE CONTAINER WITH ABOUT 6 LBS. OF FRIED CHICKEN AT 109.5F, ANOTHER CONTAINER WITH ABOUT 3 LBS OF COOKED CHICKEN AT 68.9F CONTAINERS ON TOP OF PREP TABLE. MANAGER STATED, CHICKEN WAS COOKED YESTERDAY. NO TEMPERATURE LOG AVAILABLE AT TIME OF INSPECTION. INSTRUCTED MANAGER, COLD FOODS MUST BE AT 40F OR BELOW, HOT 140F OR HIGHER. FOOD DISCARDED. V=$100. INADEQUATE FOOD PROTECTION. CRITICAL CITATION ISSUED, 7-38-005(A).
• 🧼hand hygiene slippingcritical
  Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • 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. OBSERVED POOR HYGIENIC PRACTICES; FOOD HANDLER HANDLING RAW CHICKEN, WENT FROM PREP TABLE TO COOKING AREA AND STARTED COOKING WITHOUT WASHING HIS HANDS. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. DRIED FOOD STORAGE CONTAINERS AND PREP FOODS INSIDE WALK IN COOLER NOT LABELED, MUST LABEL/MAINTAIN.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. DRIED FOOD STORAGE CONTAINERS AND PREP FOODS INSIDE WALK IN COOLER NOT LABELED, MUST LABEL/MAINTAIN.
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY BOTTOM PANELS OF PREP TABLES IN KITCHEN.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY BOTTOM PANELS OF PREP TABLES IN KITCHEN.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE/MAINTAIN; COOLERS, COOKING EQUIPMENT, DRIED FOOD STORAGE CONTAINERS, EXTERIOR OF ICE MACHINE, MICROWAVE OVENS, BOTTOM PANELS OF PREP TABLES, STEAM TABLE, ALL STORAGE UNITS, MOP SINK, HAND BOWLS IN WASHROOMS, CARTS, STORAGE SHELVES UNDER FRONT COUNTER, ALL EQUIPMENT THRU-OUT PREMISES.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS AND GREASE BUILD-UP; MUST CLEAN FLOORS/MAINTAIN; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES, INCLUDING WASHROOMS, WALK IN COOLER AND WALK IN FREEZER.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS AND GREASE BUILD-UP; MUST CLEAN FLOORS/MAINTAIN; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES, INCLUDING WASHROOMS, WALK IN COOLER AND WALK IN FREEZER.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR WALLS IN KITCHEN, CLEAN WALLS AND REPAINT WALLS WHERE NEEDED. CLEAN HOOD AND FILTERS, ABOVE COOKING EQUIPMENT, AND REPLACE DAMAGED CEILING PANELS WHERE NEEDED.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR WALLS IN KITCHEN, CLEAN WALLS AND REPAINT WALLS WHERE NEEDED. CLEAN HOOD AND FILTERS, ABOVE COOKING EQUIPMENT, AND REPLACE DAMAGED CEILING PANELS WHERE NEEDED.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • 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. MUST REPAIR BROKEN FAUCET FOR EXPOSED HAND SINK AT FRONT SERVING AREA. MUST CLEAN VENT COVERS IN WASHROOMS.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • EXCESSIVE CLUTTER; MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN, REAR STORAGE AREA AND ONE WASHROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • ICE SCOOP AND CLEANING TOWELS MUST BE PROPERLY STORED.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • ICE SCOOP AND CLEANING TOWELS MUST BE PROPERLY STORED.

When was Tasty House Ll last inspected?

Tasty House Ll has 3 inspections on record going back to January 12, 2010.

Tasty House Ll vs North Center

North Center runs 68% clean across 976 tracked restaurants — 657 clean, 151 mid, 163 cooked.

Against the 976 spots Cooked tracks in North Center, this one comes out cleaner than 18% of them.

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• ✓ Sally's Lounge
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• ✓ Fountain Head
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See every restaurant inspection in North Center →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated October 3, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.