CHICAGO, IL - Health inspectors documented violations at TAKIE OUTIT during a routine inspection conducted on 08/18/2025.
Situated at 2132 W CHICAGO AVE, the establishment is part of West Town's active food service sector. The West Town area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 4 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation concerned thermal management. Inspectors documented: 22. PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B OBSERVED IMPROPER TEMPERATURES OF TCS FOODS, SUCH AS 1.2LBS. SHRIMP-50.2F.1LBS. COOKED BEEF-52.0F-52.9F.1.8LBS. COOKED CHICKEN-47.8F..LB.COOKED PORK-54.3F..5LBS. TOFU-48.1F INSIDE OF A TAGGED COOLER. THE PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW. APPX. 5LBS. $18.(PRIORITY 7-38-005)(COS)(CITATION ISSUED). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The second violation concerned temperature control. Inspectors documented: 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 54.1F BEING USED WITH TCS FOODS STORED INSIDE OF AN ALREADY TAGGED UNIT FROM 8/8/25.THE HELD FOR INSPECTION TAG WILL REMAIN ON THE UNIT UNTIL REPAIRED. MUST HAVE COLD HOLDING UNIT AT 41.0�F OR BELOW.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(CITATION ISSUED). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
The third violation related to handwashing procedures. Inspectors documented: 41. WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 : MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The fourth violation involved food safety requirements. Inspectors documented: 49. NON-FOOD/FOOD CONTA. Health code violations require correction to maintain safe operating conditions.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 08/18/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST REPAIR OR REPLACE OBSERVED BROKEN FAUCET HANDLE AT HAND SINK IN STAFF TOILET ROOM .; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 1.5LBS. SHRIMP-52.4F.2LBS. DICED CHICKEN-54.6F..5LB. DICED BEEF-54.8F..5LB. DICED PORK-55.8F.2LBS. SLICED BEEF-60.4F. .5LBS.SLICED CHICKEN-58.8F. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW.APPX.7LBS. $31.(PRIORITY 7-38-005)(COS)(CITATION ISSUED); PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 60.8F WITH TCS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(CITATION ISSUED); INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED NO PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS AND RECEIPTS OF SERVICE. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED); CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK IN COOLER.MUST ELEVATE AND STORE IN A PROPER MANNER.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON SHELVING UNITS.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT INSIDE OF WALK IN COOLER THAT IS LEAKING WATER INTO A PAN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST ELEVATE ARTICLES OFF OF FLOOR IN REAR STORAGE ROOM.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.; ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.; PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT # 2608003 11/25/24 NOT CORRECTED-#47-4-102.11 OBSERVED ALUMINUM FOIL BEING USED TO COVER SHELVING NEXT TO THE DEEP FRYER AND USED TO COVER THE STOVE TOP SHELVING AREA AS WELL AS PLASTIC COVERING THE BACK OF THE REACH IN COOLING UNIT NEXT TO THE METAL SHELVING THAT IS NEXT TO THE DEEP FRYERS. INSTRUCTED TO REMOVE ALL TO MAKE SURFACES EASY TO CLEAN AND MAINTAIN.#47- 4-202.14 OBSERVED THE INSIDE OF THE DEEP FRYERS WHERE THE OIL IS DRAINED WITH A HEAVY GREASE BUILDUP. INSTRUCTED TO CLEAN AND MAINTAIN.#49-4-601.11(C) OBSERVED THE INSIDE OF THE LOWER REACH IN COOLERS ON THE HOTLINE SIDE WITH A BUILDUP OF FOOD DEBRIS AND SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.#56-4-202.18 OBSERVED A BUILDUP OF GREASE ON THE HOOD VENTILATION FILTERS IN THE FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD BEING PREPARED IN THE AREA, AS WELL AS THE FOOD CONTACT SURFACES BELOW.( PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED); CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED RICE INSIDE OF A LARGE GREY GARBAGE CAN IN REAR OF THE FACILITY PREP AREA. INFORMED THEY MUST OBAIN A FOOD GRADE CONTANIER FOR THE RICE AND LABEL THE CONTAINER WITH THE COMMON NAME.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL BEING USED TO COVER SHELVING NEXT TO THE DEEP FRYER AND USED TO COVER THE STOVE TOP SHELVING AREA AS WELL AS PLASTIC COVERING THE BACK OF THE REACH IN COOLING UNIT NEXT TO THE METAL SHELVING THAT IS NEXT TO THE DEEP FRYERS. INSTRUCTED TO REMOVE ALL TO MAKE SURFACES EASY TO CLEAN AND MAINTAIN.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE INSIDE OF THE DEEP FRYERS WHERE THE OIL IS DRAINED WITH A HEAVY GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INSIDE OF THE LOWER REACH IN COOLERS ON THE HOTLINE SIDE WITH A BUILD UP OF FOOD DEBRIS AND SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A BUILD UP OF GREASE ON THE HOOD VENTILATION FILTERS IN THE FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD BEING PREPARED IN THE AREA AS WELL AS THE FOOD CONTACT SURFACES BELOW.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A SLOW DRAINAGE AT THE HANDSINK IN THE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD BEING USED FOR MISSING CEILING TILES IN THE CUSTOMER RESTROOM. INSTRUCTED TO REMOVE CARDBOARD AND REPLACE WITH PROPER CEILING TILES FOR SMOOTH SURFACE AND CLEANABILITY.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE AND FOOD DEBRIS ACCUMULATION BEHIND COOKING AND FRYING EQUIPMENT AND ON THE WALK-IN COOLER FLOORS. INSTRUCTED TO CLEAN AND MAINTAIN..
Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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