FAIL
Risk 1 (High)
TAKIBI Fails Health Inspection - Chicago Restaurant
March 5, 2025
Canvass
License #2918247
1
Total Violations
1
Critical
Violations Cited by Chicago Health Inspector
1
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: WE OBSERVED NO HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT OF SUSHI AREA AT TEMP OF 72.5F. HOT WATER TEMPERATURE AT HAND WASHING SINK IN REAR PREP AREA FOUND AT 74.3F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 74.3F, HOT WATER TEMPERATURE AT HAND SINK IN WOMEN'S BATHROOM FOUND AT 72.5F AND HOT WATER TEMPERATURE AT HAND SINK IN MEN'S BATHROOM FOUND AT 72.5F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. PLUMBER WAS CALLED AT 4:30 NOT ON SITE YET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection