✕

Tikka N Curry

February 25, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings3

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED REACH IN COOLER AT 45.1 DEGREES F. MUST REPAIR OR ADJUST COOLER TO MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 131LBS OF COOKED PORK, COOKED CHICKEN AND COOKED PASTA AT IMPROPER TEMPERATURES RANGING BETWEEN 46-61.4 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
code 3Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: NO HOT RUNNING WATER ON SITE. NOTED WATER ON SITE AT 48 DEGREES F. MUST MAKE NECESSARY REPAIRS AND PROVIDE HOT RUNNING WATER AT ALL SINKS. CRITICAL CITATION ISSUED 7-38-030
code 9Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN THE FRYERS, ALL OTHER COOKING EQUIPMENT AND THE HOOD ABOVE THE COOKING EQUIPMENT. MUST ALSO CLEAN THE VENT COVER IN THE WASHROOM.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN THE FLOORS UNDER THE COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN FLOORS UNDER THE SODA DISPENSER, ALONG WALLS, UNDER PREP TABLES AND UNDER SINKS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT, BEHIND THE HOT HOLDING UNIT, ALONG SIDE AND BEHIND THE SODA DISPENSER, AROUND THE MOP SINK AND THROUGHOUT WHERE NEEDED. MUST ALSO DETAIL CLEAN THE THE LIGHT SHIELDS, CEILING TILES AND FANS ABOVE THE REAR PREP AREA AND REMOVE DUST BUILD UP.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST REPLACE THE BLOWN LIGHT BULBS IN THE FRONT PREP AREA, ABOVE THE REAR PREP AREA AND THROUGHOUT WHERE NEEDED.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: REMOVE MILK CRATES,PROVIDE ADDITIONAL STORAGE SHELVING AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST REMOVE LARGE HOSE FROM THE INTERIOR OF THE MOP SINK TO ALLOW FOR PROPER INSPECTION.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
code 43

What changed since the previous inspection?

Compared with Pass on January 27, 2014: 7 findings appeared for the first time. 2 findings recurred.

Browse this restaurant's inspections

More restaurants in Loop

See every restaurant in Loop →

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.