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Business Info

Restaurant: Chop Touhy
Address: 2931 W Touhy Ave, Chicago, IL 60645
Type: Restaurant
Total inspections: 5
Last inspection: Jan 3, 2013

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Violation descriptions and comments

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE.
Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. IIMPROPER WASH TEMPERATURE FOR DISH MACHINE. MUST PROVIDE AT LEAST 120. MUST ENSURE PROPER AMOUNTS OF HOT WATER FOR ENTIRE PREMISES.
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. GAPS UNDER FRONT AND 2 REAR DOORS. MUST SEAL.
In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. MISSING SOAP IN FRONT AND REAR HAND SINKS, BROKEN HAND DRYER IN EMPLOYEE WASHROOM. MUST PROVIDE SOAP, DISPOSABLE PAPER TOWELS AND WASTE CONTAINERS FOR ALL HAND WASHING SINKS.
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 ON FLOOR IN CLOSET AT BOTTOM OF BASEMENT STAIRS AND UNDER COMPRESSOR NEXT TO WALK IN COOLER IN BASEMENT. MUST DETERMINE SOURCE AND REPAIR. MAINTAIN DRY FLOOR. CLEAN HOOD VENT IN REAR KITCHEN. NO BACK FLOW PREVENTION DEVICE FOR MOP SINK IN REAR KITCHEN. MUST INSTALL OR REMOVE THREADS HERE AND THROUGHOUT PREMISES.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MISSING LIGHT SHIELD ABOVE SUSHI AREA, REAR KITCHEN AND BASEMENT. MUST PROVIDE AS NEEDED THROUGHOUT PREMISES.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND HAVE ALL UNITS MAINTAINING PROPER TEMPERATURE.
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REMOVE TIRE AND GARBAGE BAGS FROM DUMPSTER AREA. REMOVE CLUTTER FROM BASEMENT. STORE ITEMS AT LEAST 6' OFF FLOOR.
The walls and ceilings shall be in good repair and easily cleaned. HOLES IN WALLS AND CEILING AROUND PIPES IN BASEMENT AND SCATTERED THROUGHOUT PREMISES. MUST SEAL.

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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 MICE DROPPINGS UNDER THE WIRE RACK SHELVING IN THE SMALL STORAGE CLOSET IN THE FRONT AREA,BEHIND THE GREASE TRAP BOX OF THE 3 COMPT SINK, INSIDE THE CABINET WITH PLASTIC BAG AND APRON AND BEHIND THE WATER HEATER, AND UNDER THE FRONT COUNTER IN THE FRONT AREA, OVER 45 TOTAL. INSTRUCTED TO CLEAN AND REMOVE THE DROPPINGS AND SANITIZE THE AFFECTED AREAS. INFORM THE PEST CONTROL TECHNICIAN. CITATION ISSUED SERIOUS 7-38-020.
All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE LABEL IN ALL FOOD THAT IS NOT STORED IN ORIGINAL CONTAINER IN THE 3 DOOR COOLER, 6 DOOR COOLER AND THE PREP COOLER.
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN IN DETAIL THE ICE MACHINE AND SANITIZE. CLEAN THE INTERIOR BOTTOM OF THE PIZZA COOLER, THE EXTERIOR OF ALL COOKING EQUIPMENT, AND MAINTAIN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN IN DETAIL THE FLOOR UNDER THE SALAD BAR, UNDER ALL THE COOKING EQUIPMENT(PIZZA OVEN, GRILL, STOVE AND DEEP FRYER),INSIDE THE WALK IN COOLER IN THE BASEMENT ESPECIALLY UNDER THE WIRE RACKS,AND MAINTAIN. MUST INSTALL COVING 4' INSIDE THE EMPLOYEE'S WASHROOM. MUST PROVIDE FLOOR DRAIN COVER IN FRONT OF THE 3 COMPT SINK 1ST FLOOR AND IN THE BASEMENT FLOOR DRAIN.
CEILING VENT COVER INSIDE THE CUSTOMER'S WASHROOM WITH DUST BUILT UP. MUST CLEAN AND MAINTAIN. WALLS BY THE COOKING AREA, MUST BE CLEAN AND MAINTAIN.
MUST RE ADJUST THE SELF CLOSING DEVICE OF THE PRIVATE WASHROOM. NOT CLOSING ALL THE WAY.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MISSING THERMOMETER IN ALL FREEZERS IN THE BASEMENT AND IN SOME COOLER. INSTRUCTED TO PROVIDE AND MUST BE VISIBLE.
CLUTTER IN THE BASEMENT. OLD COOKING EQUIPMENTS, CHAIRS, HARDWARE, TOOLS ETC. INSTRUCTED TO DISPOSE ALL UNNECESSARY ITEMS, ARTICLES NOT BEING USED TO PREVENT RODENT / INSECTS HARBORAGE. PROVIDE PALLETS OR SHELVINGS TO STORED EVERYTHING FROM THE FLOOR.

#18 has been corrected. Pest control receipt recent inspection dated 5/18/11 on site.
#30 has been corrected.
#33 has been corrected.
#34 has been corrected.
#35 has been corrected.
#37 has been corrected.
#40 has been corrected.
#41 remains to be corrected by 8/17/11.

FOUND EVIDENCE OF RODENT ACTIVITIES AT THE BACK OF THE FURNACE, MICE DROPPINGS APPROXIMATELY OVER 20 TOTAL. INSTRUCTED MANAGER TO REMOVE THE DROPPINGS,CLEAN AND SANITIZE THE AFFECTED AREAS. CITATION ISSUED SERIOUS,7-38-020.
STAINED CEILING TILES IN THE EMPLOYEES WASHROOM. MUST REPLACE AND MAINTAIN. DUST ACCUMULATED AND GREASE BUILD UP ON THE HOOD AND FILTER. MUST CLEAN IN DETAIL AND MAINTAIN.
ALL CLEAN MULTI USE UTENSILS,POTS,PANS AND DISHES MUST BE STORED UPSIDE DOWN/INVERTED .
MUST CLEAN IN DETAIL THE EXTERIOR SIDES OF THE GRILL,DEEP FRYER AND STOVE WITH GREASE BUILD UP. MUST CLEAN INSIDE THE CHEST FREEZERS IN THE BASEMENT AND MAINTAIN.
MUST DEFROST ALL THE X3 CHEST FREEZER IN THE BASEMENT, WITH HEAVY ICE ACCUMULATED.
EXPOSED HAND SINK IN THE FRONT DINING AREA AND IN FRONT OF THE FRONT COUNTER FOR THE CUSTOMER HAS NO HOT RUNNING WATER.WATER TEMPERATURE AT 75F. (EXPOSED HAND SINK IS USED BY THE CUSTOMER FOR RELIGOUS PURPOSES TO WASH THEIR HANDS BEFORE EATING THE BREAD). NOTIFIED FIELD SUPERVISOR. INSTRUCTED TO PROVIDE HOT RUNNING WATER.
NO VISIBLE THERMOMETER IN ALL CHEST FREEZERS IN THE BASEMENT. MUST PROVIDE.
OBSERVED EMPLOYEE SERVING IN THE SALAD COUNTER AND HEAD COOK NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINT TO CONFINE HAIR WHILE PREPARING, COOKING AND SERVING FOODS.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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