MAY 8
2018
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
ANCIEN.
YOUR CALL. 52/100
1558 E 53RD ST · HYDE PARK, CHICAGO
Last inspected May 8, 2018 · passed
2 of 4 inspections passed, 2 failed. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
4
2 passed · 2 failed
VIOLATIONS
16
includes 4 critical
RECORDS COVER
2 YEARS
since Feb 2016
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Observed dark groves in heavily soiled/stained cutting board on reach in prep cooler. Must replace or resurface to prevent contamination. Must maintain same.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Observed pipes directly above 3 compartment and 1 compartment sinks in prep area. Must completely encase all pipes when in prep area. Must maintain same. Observed excessive dust accumulation on ventilation cover in restroom. Must detail clean and maintain same. Observed wrench used as a handle on hot water handle on 3 compartment sink. Observed no cold water handle on 3 compartment sink. Must provide hot and cold water handles for 3 compartment sink. (hot and cold water available). Must maintains same. Observed hot water handle not working in 1 compartment sink. Must repair and maintain same.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Must place a thermometer inside all refrigeration, in a conspicuous spot. Must maintain same.
APR 302018FAILED10 violations3 CRITICALDETAILS
APR 30
2018
FAILED
10 violations3 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
Observed reach in prep cooler at improper (ambient air) temperature of 63.7F. Instructed all refrigeration must be held @ 40F or less at all times. Cooler has been tagged and held for inspection and may not be used until repaired. Critical violation 7-38-005(a).
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
Observed the following potentially hazardous foods at improper temperatures in the reach in prep cooler: uncooked eggs @ 53.1F; deli meat (ham) @ 52.9F; assorted cheeses @ 51.1F - 51.8F; salmon @ 52.3F; and hummus @ 51.4F. Instructed all potentially hazardous foods must be held at 40F or less or 140F or more at all times. Operator voluntarily discarded 10 lbs of denatured foods during inspection. Operator estimates cost to be approximately $20. Critical violation 7-38-005(a).
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
Observed approximately 20 live ants on floor of prep area. Observed approximately 75 mouse droppings on floors throughout prep area, along walls and under equipment; and on floor in rear storage area near restroom. Instructed to remove all ants and mouse droppings. Instructed to clean and sanitize affected areas. Instructed to contact pest control for service. Must eliminate pest issue. Serious citation 7-38-020.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
Observed no city of Chicago certified food manager on site while potentially hazardous foods are being prepped (chicken, lattes with milk, etc.) Observed no city of Chicago food sanitation manager certificate posted in facility. Instructed must have original certificate posted in plain view at all times. Serious violation 7-38-012.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Observed dark groves in heavily soiled/stained cutting board on reach in prep cooler. Must replace or resurface to prevent contamination. Must maintain same.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Observed excessive grease (black, thick) build up on grill press. Must detail clean and sanitize. Must maintain same.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Observed excessive dirt and food debris under all equipment in front prep and rear storage area. Must detail clean and sanitize floors. Observed items stored throughout facility. Must elevate all items at least 6 inches above the floors to allow for proper cleaning. Must maintain same.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Observed pipes directly above 3 compartment and 1 compartment sinks in prep area. Must completely encase all pipes when in prep area. Must maintain same. Observed excessive dust accumulation on ventilation cover in restroom. Must detail clean and maintain same. Observed wrench used as a handle on hot water handle on 3 compartment sink. Observed no cold water handle on 3 compartment sink. Must provide hot and cold water handles for 3 compartment sink. (hot and cold water available). Must maintains same. Observed hot water handle not working in 1 compartment sink. Must repair and maintain same.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Must place a thermometer inside all refrigeration, in a conspicuous spot. Must maintain same.
FOOD HANDLER REQUIREMENTS MET
Must provide proof of food handler training for all food handling employees. Must maintain records on site.
FEB 32016FAILED3 violations1 CRITICALDETAILS
FEB 3
2016
FAILED
3 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
NO SANITIZING SOLUTION PROPERLY REGISTERING AT THE LOW TEMPERATURE DISH MACHINE. MUST PROVIDE.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
NOTED PIPES RUNNING ABOVE THE THREE COMPARTMENT SINK, ONE COMPARTMENT SINK AND THE HAND SINK IN THE PREP AREA. MUST PROPERLY ENCASE PIPES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST CLEAN THE GREASE TRAP AT THE THREE COMPARTMENT SINK AND ELIMINATE FOUL ODORS.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →