Tozi Restaurant

March 23, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings7
critical findings3

← Back to the current restaurant page

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: All food shall be from sources approved by health authorities and safe for human consumption.FOUND 10 POUNDS OF SUSHI RICE HELD IN PREMISES,NO APPROVAL FROM LAB ON PH SAID FOOD.
code 1Priority
food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.FOUND NO HOT RUNNING WATER AT ONE OF THE HANDSINKS BEHIND SUSHI FOOD PREP.
code 11Priority
food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees.ADDITIONAL HANDSINK MUST BE INSTALLED IN KITCHEN AREA.
code 12Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: 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.FOUND EVIDENCE OF ROACHES IN KITCHEN,DISHROOM TOTAL COUNT 2 LIVE,REAR EAST SIDE DOOR NOT RODENT-PROOFED,NO LOG BOOK PROVIDED.
code 18
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS,FOOD PREP TABLES/SHELVING,COOKING EQUIPMENTS,ATTACHED EQUIPMENT,SODA BAR GUNS,HOUSING ATTACHED,SUSHI COOLERS,HOOD/FILTERS ABOVE COOKING EQUIPMENTS ETC.,WALK-IN-COOLER SHELVING,VENTS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS REQUIRE DETAIL CLEANING THROUGHOUT,INSTALL MISSING FLOOR COVING BEHIND FOOD PREP TABLES IN KITCHEN INCLUDING FLOOR DRAINS.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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.WATER LEAKING AT BASE OF FAUCETS AT 2 COMP SINK IN KITCHEN,REMOVE PLASTIC LINING TAPE ON PIPES BENEATH SAID SINK.
code 38

Browse this restaurant's inspections

More restaurants in West Town

See every restaurant in West Town →

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.