OCT 10
2025
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
ARAMARK @ NORTH PARK UNIVERSITY.
BEAT. 21/100
5000 N SPAULDING AVE · LINCOLN SQUARE, CHICAGO
Last inspected October 10, 2025 · passed with conditions
Failed 5 of 19 inspections. 17 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
19
10 passed · 4 w/ conditions · 5 failed
VIOLATIONS
100
includes 17 critical
RECORDS COVER
15 YEARS
since Aug 2010
INSPECTION HISTORY
HANDS CLEAN & PROPERLY WASHED
OBSERVED DISHWASHER HANDLING DIRTY DISHES WHILE LOADING THE DISHWASHING MACHINE THEN PROCEED TO UNLOAD CLEAN DISHES FROM THE OTHER END OF THE MACHINE WITHOUT CHANGING HIS GLOVES/WASHING HIS HANDS. REVIEWED WHEN TO WASH HANDS AND CHANGE GLOVES AND INSTRUCTED MANAGER TO REWASH ALL THE CONTAMINATED CLEAN DISHES REMOVED. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
PROPER REHEATING PROCEDURES FOR HOT HOLDING
NOTED COOKED CHICKEN AT 83.6F AND BEEF PATTIES AT 111.3F BOTH COVERED WITH PLASTIC WRAP IN A HOT HOLDING UNIT. FOOD HANDLER STATED HE TOOK THEM FROM THE COOLER AND DIRECTLY PUT IN THE HOT HOLDING UNIT WITHOUT PROPERLY REHEATING. REVIEWED PROPER REHEATING METHODS AND TEMPERATURE REQUIREMENT. ALL FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
PROPER HOT HOLDING TEMPERATURES
NOTED COOKED CHICKEN AT 83.6F AND BEEF PATTIES AT 111.3F BOTH COVERED WITH PLASTIC WRAP IN A HOT HOLDING UNIT. ALL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #19 FOR CITATION.
IN-USE UTENSILS: PROPERLY STORED
NOTED A PLASTIC CUP BEING USED AS A FOOD SCOOP INSIDE A CONTAINER OF READY TO EAT CUT FRESH FRUIT. INSTRUCTED FOOD SCOOPS STORED INSIDE FOODS MUST BE INVERTED WITH A HANDLE. MANAGER VOLUNTARILY DISCARDED.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
NOTED PEELING TINFOIL BEING USED AS DRY FOOD CONTAINER LIDS. INSTRUCTED TO PROVIDE WASHABLE LIDS FOR BULK FOOD CONTAINER AND REPLACE NOTED CRACKED AND DAMAGED PLASTIC LIDS.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION INSIDE WALK-IN COOLERS.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
NOTED THE FLOOR UNDER AND AROUND THE LARGE COOKING POTS ON THE COOKS LINE IN POOR REPAIR WITH PEELING, MISSING FLOOR. INSTRUCTED TO REPLACE/REPAIR TO BE SMOOTH AND CLEANABLE.----NOTED A LARGE HOLE IN THE CEILING OF THE MEN'S EMPLOYEE LOCKER ROOM. INSTRUCTED TO SEAL.
OCT 152024PASSED2 violationsDETAILS
OCT 15
2024
PASSED
2 violationsDETAILS
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
4-202.18--INSTRUCTED TO DETAIL CLEAN THE EXHAUST HOOD/FILTERS TO REMOVE EXCESSIVE GREASE BUILD-UP AND MAINTAIN.
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
2-102.13--OBSERVED SOME FOOD HANDLING EMPLOYEES WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
OCT 82024FAILED13 violations3 CRITICALDETAILS
OCT 8
2024
FAILED
13 violations3 CRITICALDETAILS
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT ALL HANDSINKS (SALAD BAR ISLAND PREP AREA,WASHROOMS).
PROPER COLD HOLDING TEMPERATURES
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE DELI COOLER LOCATED IN THE SALAD BAR ISLAND:OBSERVED CHICKEN SALAD AT 50.5F,HUMMUS AT 46.9F.INSTRUCTED TO MONITOR,MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 4#'S OF FOOD WORTH $39.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
INSECTS, RODENTS, & ANIMALS NOT PRESENT
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 50 RODENT (MICE) DROPPINGS IN A CLUTTERED SYRUP CORNER STORAGE LOCATED IN THE KITCHEN PREP AREA AND APPROXIMATELY 100 RODENT (MICE) DROPPINGS ON THE FLOOR UNDERNEATH THE WIRE STORAGE RACKS IN THE BASEMENT DRY STORAGE ROOM AND INSIDE THE PAPER ROOM.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND REMOVE RODENT DROPPINGS FROM ALL AFFECTED AREAS.RECCOMEND ADDITIONAL PEST CONTROL SERVICE TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.
INSECTS, RODENTS, & ANIMALS NOT PRESENT
OBSERVED ENTRANCE DOOR WITH GAP OPENING APPROX:1/2" AT BOTTOM CENTER OF DOORS.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED TORN DOOR GASKETS INSIDE OF THE KITCHEN DESSERT COOLER LOCATED DIRECTLY OUTSIDE OF THE WALK-IN-COOLER AND INSIDE THE FREEZER LOCATED IN THE FRONT COOKING GRILL PREP AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED HEAVY ICE BUILD UP INSIDE THE WALK-IN-FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
NON-FOOD/FOOD CONTACT SURFACES CLEAN
INSTRUCTED TO DETAIL CLEAN THE GREASE BUILD-UP INSIDE OF THE DEEP FRYERS AND MAINTAIN.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
OBSERVED WATER LEAKS AT BASE OF FAUCETS AT THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE UTILITY MOP SINK ROOM LOCATED NEXT TO THE(SALAD BAR ISLAND) AND INSIDE THE DRY STORAGE ROOM AND PAPER ROOM IN BASEMENT STORAGE AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN PREP AREAS AND DISHWASHING AREAS WITH SPILLED FOOD DEBRIS,LITTER AND MAINTAIN FLOOR DRY IN THE DISHWASHING ROOM ALSO,DETAIL CLEAN THE WALLS IN THE DISHWASHING ROOM TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
INSTRUCTED TO DETAIL CLEAN THE EXHAUST HOOD/FILTERS TO REMOVE EXCESSIVE GREASE BUILD-UP AND MAINTAIN.
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
OBSERVED SOME FOOD HANDLING EMPLOYEES WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
SEP 192023FAILED2 violations1 CRITICALDETAILS
SEP 19
2023
FAILED
2 violations1 CRITICALDETAILS
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
OBSERVED EMPLOYEE WASHING DISHES IN HOT WATER DISH MACHINE WHILE UTENSIL SURFACE TEMPERATURE ONLY REACHED 141 F. INSTRUCTED MANAGER TO ENSURE UTENSIL SURFACE TEMPERATURE REACHES 160 F BEFORE PLACING DISHES IN DISH MACHINE. UTENSIL SURFACE TEMPERATURE WENT UP TO 160 F. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
SEWAGE & WASTE WATER PROPERLY DISPOSED
OBSERVED INADEQUATE WASTE WATER DISPOSAL AT THREE-COMPARTMENT SINK. WHEN ONE COMPARTMENT DRAINS, ANOTHER ONE FLOODS. INSTRUCTED MANAGER TO SERVICE 3-COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED
show all 19 inspections →
AUG 312022PASSED4 violations1 CRITICALDETAILS
AUG 31
2022
PASSED
4 violations1 CRITICALDETAILS
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INFRONT SERVICE STATION AND INSIDE MEN'S WASHROOM (BY THE FIRST FLOOR DRY STORAGE ROOM).
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
TOILET ROOM RECEPTACLE MUST BE COVERED INSIDE WOMEN'S WASHROOM (BY THE FIRST FLOOR DRY STORAGE ROOM). INSTRUCTED TO PROVIDE LID/COVER.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
INSTRUCTED TO REPAIR OR REPLACE BROKEN FLOOR BASEBOARD TILES UNDERNEATH THE DISH PIT IN THE DISHWASHING AREA.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
INSTRUCTED TO REPLACE (2) NON WORKING LIGHTBULB IN THE KITCHEN HOOD ABOVE COOKING EQUIPMENT.
OCT 192021PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
OCT 19
2021
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
MUST CLEAN FOOD SPLATTERS INSIDE OF MICROWAVE BY SOUP PREP AREA.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
MUST PROVIDE A WRITTEN PROCEDURE ON HOW TO WASH, RINSE, SANITIZE AND AIR DRY LARGE POTS THAT DO NOT DISASSEMBLE IN SOUP PREP AREA.
NON-FOOD/FOOD CONTACT SURFACES CLEAN
OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYER AT GRILL PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.
DEC 132019PASS W/ CONDITIONS5 violations2 CRITICALDETAILS
DEC 13
2019
PASS W/ CONDITIONS
5 violations2 CRITICALDETAILS
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY PRIORITY FOUNDATION VIOLATION 7-38-010 N0 CITATION ISSUED
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
OBSERVED NO CLEAN UP PROCEDURE/KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP PROCEDURE/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
OBSERVED NO BACKFLOW DEVICE AT ICE MACHINE AND MOP SINKS.INSTRUCTED MANAGEMENT TO INSTALL BACKFLOW DEVICES FOR THE MOP SINKS AND FOR THE ICE MACHINE FIND THE LOCATION OF THE BACKFLOW DEVICE OR INSTALL ONE
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
OBSERVED MISSING LIGHT SHIELDS MISSING FROM THE HOT LINE HOOD AND DISHWASHING AREA ALSO BURN'T OUT LIGHTS IN KITCHEN AREA.LIGHT SHIELDS AND BULB REPLACEMENTS MUST BE PROVIDED.
ALLERGEN TRAINING AS REQUIRED
OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMENT TO BECOME ALLERGEN CERTIFIED
APR 52017PASSED2 violationsDETAILS
APR 5
2017
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED SOME CUTTING BOARDS WORNED-OUT WITH STAINDS,DARK GROOVES.INSTRUCTED TO REPLACE AND MAINTAIN. CUSTOMER SELF-SERVICE FROZEN DESSERT MACHINE SPIGOT MUST BE PROTECTED AND REMOVE ICE BUILD-UP ON AIR-CURTAINS,AND AROUND PARTS OF THE WALK-IN-FREEZER AND MAINTAIN.
FOOD HANDLER REQUIREMENTS MET
FOOD HANDLER(S) WITH NO PROOF OF FOOD HANDLER TRAINING.INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.
APR 42017FAILED6 violations1 CRITICALDETAILS
APR 4
2017
FAILED
6 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED EVIDENCE OF RODENT(MICE)DROPPINGS IN THE 1ST FLOOR LINEN STORAGE ROOM ALONG THE WALL BASES AND CORNERS OF FLOORS,APPROXIMATELY 30 MICE DROPPINGS IN THESE AREAS.ALSO,THE REAR EXIT DOUBLE DOORS LEADING TO THE OUTSIDE ARE NOT RODENT-PROOFED,APPROXIMATELY 1/4" INCH MODE OF ENTRY AT BOTTOMS/CENTERS BETWEEN SAID DOORS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS/CENTERS TO PREVENT PEST-ENTRY AND MAINTAIN. SEIOUS VIOLATION 7-38-020.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED SOME CUTTING BOARDS WORNED-OUT WITH STAINDS,DARK GROOVES.INSTRUCTED TO REPLACE AND MAINTAIN. CUSTOMER SELF-SERVICE FROZEN DESSERT MACHINE SPIGOT MUST BE PROTECTED AND REMOVE ICE BUILD-UP ON AIR-CURTAINS,AND AROUND PARTS OF THE WALK-IN-FREEZER AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS ALONG WALLS AND IN ALL CORNERS IN KITCHEN PREP AREAS AND IN THE 1ST FLOOR DRY STORAGE ROOM INCLUDING FLOOR DRAINS IN THE DISHWASHING AREAS AND MAINTAIN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED MISSING LIGHT SHIELD AT EXHAUST HOOD AREA IN 1ST FLOOR PREP STATION.INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTER-PROOF LIGHTING AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ALL STOCK ITEMS IN 1ST FLOOR LINEN STORAGE ROOM MUST BE ELEVATED AT LEAST 6" INCHES OFF THE FLOOR AND AWAY FROM THE WALL FOR EASIER CLEANING AND MAINTAIN.
FOOD HANDLER REQUIREMENTS MET
FOOD HANDLER(S) WITH NO PROOF OF FOOD HANDLER TRAINING.INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.
MAR 292017FAILED10 violations4 CRITICALDETAILS
MAR 29
2017
FAILED
10 violations4 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED (1) DOOR PIZZA PREP COOLER IN KITCHEN AREA WITH AN AIR TEMPERATURE OF 49.6F-50.1F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SAUSAGE,MARINARA SAUCE,CHEESE AND PEPPERONI. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES HELD INSIDE THE PIZZA PREP COOLER.OBSERVED CHEESE AT 45.5F,MARINARA SAUCE 47.1F,SAUSAGE AT 45.7F.ETC.INSTRUCTED TO MONITOR ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
HIGH TEMPERATURE DISH MACHINE IN USE AT THIS TIME, NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS,FINAL RINSE AT 151.4F-159.7F. INSTRUCTED MANAGER TO REPAIR HIGH TEMPERATURE DISH MACHINE, MUST HAVE A FINAL RINSE OF 180F AND MAINTAIN. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE KITCHEN FOOD EQUIPMENT AND UTENSILS AND MAINTAIN. CRITICAL VIOLATION 7-38-030.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED EVIDENCE OF RODENT(MICE)DROPPINGS IN THE 1ST FLOOR LINEN STORAGE ROOM ALONG THE WALL BASES AND CORNERS OF FLOORS,APPROXIMATELY 30 MICE DROPPINGS IN THESE AREAS.ALSO,THE REAR EXIT DOUBLE DOORS LEADING TO THE OUTSIDE ARE NOT RODENT-PROOFED,APPROXIMATELY 1/4" INCH MODE OF ENTRY AT BOTTOMS/CENTERS BETWEEN SAID DOORS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS/CENTERS TO PREVENT PEST-ENTRY AND MAINTAIN. SEIOUS VIOLATION 7-38-020.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED SOME CUTTING BOARDS WORNED-OUT WITH STAINDS,DARK GROOVES.INSTRUCTED TO REPLACE AND MAINTAIN. CUSTOMER SELF-SERVICE FROZEN DESSERT MACHINE SPIGOT MUST BE PROTECTED AND REMOVE ICE BUILD-UP ON AIR-CURTAINS,AND AROUND PARTS OF THE WALK-IN-FREEZER AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS ALONG WALLS AND IN ALL CORNERS IN KITCHEN PREP AREAS AND IN THE 1ST FLOOR DRY STORAGE ROOM INCLUDING FLOOR DRAINS IN THE DISHWASHING AREAS AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION ALONGN THE SERVING LINE AND SEAL NOTICEABLE OPENINGS AROUND PIPES NEAR THE GRILL AREA AND MAINTAIN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED MISSING LIGHT SHIELD AT EXHAUST HOOD AREA IN 1ST FLOOR PREP STATION.INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTER-PROOF LIGHTING AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ALL STOCK ITEMS IN 1ST FLOOR LINEN STORAGE ROOM MUST BE ELEVATED AT LEAST 6" INCHES OFF THE FLOOR AND AWAY FROM THE WALL FOR EASIER CLEANING AND MAINTAIN.
FOOD HANDLER REQUIREMENTS MET
FOOD HANDLER(S) WITH NO PROOF OF FOOD HANDLER TRAINING.INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.
AUG 172016PASSED3 violationsDETAILS
AUG 17
2016
PASSED
3 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND FLOORS NOT CLEAN BY GRILL AREAS BEHIND COOKING EQUIPMENT. MUST CLEAN AND SANITIZE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE/WATER MACHINE WATERLINES. MUST PROVIDE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
FOUND MOPS AND BROOMS NOT STORED PROPERLY AGAINST WALL.(DEBRIS/SPILLAGE FALLING ONTO FLOORS) MUST RELOCATE.
JUL 292015PASSED4 violationsDETAILS
JUL 29
2015
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ICE BUILD-UP ON AIR CURTAINS, AND SURROUNDING PARTS OF WALK-IN FREEZER IN BASEMENT AREA. INSTRUCTED TO REMOVE ICE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR IN CORNERS, ALONG WALL BASE IN PREP AREA AND BASEMENT BOILER ROOM NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
LIGHT COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE DEBRIS FROM INSIDE COVERS. TILED COVING MISSING ALONG WALL BASE IN GRILL/SERVING AREA. INSTRUCTED TO REPLACE MISSING COVING.
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
JUL 232014PASSED5 violationsDETAILS
JUL 23
2014
PASSED
5 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ICE BUILD-UP ON AIR CURTAINS, AND SURROUNDING PARTS OF WALK-IN FREEZER. INSTRUCTED TO REMOVE ICE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
EXHAUST HOOD, FILTERS, CAN OPENER ATTACHED TO PREP TABLE AND STORAGE CABINETS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR IN CORNERS, ALONG WALL BASE IN PREP AREA AND BASEMENT BOILER ROOM NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
LIGHT COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE DEBRIS FROM INSIDE COVERS. TILED COVING MISSING ALONG WALL BASE IN GRILL/SERVING AREA. INSTRUCTED TO REPLACE MISSING COVING.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NECK OF FAUCET AT 1 COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR TO PREVENT LEAK.
OCT 242013PASSED6 violationsDETAILS
OCT 24
2013
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED BROKEN GASKETS ON TWO DOORS PREP REACH IN COOLER AT GRILL PREP AREA; INSTRUCTED TO REPLACE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, EXTERIOR OF ICE MACHINE AND DISH WASHING MACHINE AT MAIN KITCHEN, AND COOLER, HAND SINK, KITCHEN AID AND FREEZER IN 1ST FLOOR BAKERY.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DEBRIS/FOOD DEBRIS AND GREASE ON FLOORS; INSTRUCTED TO DETAIL CLEAN FLOORS; AT ALL PREP AREAS AND STORAGE ROOMS, UNDER, BEHIND, EQUIPMENT AT CORNERS AND ALONG WALLS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DUST AND GREASE ON ALL HOOD AND FILTERS ABOVE COOKING EQUIPMENT AT ALL PREP AREAS; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN LIGHT SHIELDS AT SAME AREAS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
EXCESSIVE RUST ON GREASE TRAP UNDER ONE COMPARTMENT SINK AT DELI AREA AND LEAK AT ONE COMPARTMENT SINK FAUCET AT 3RD PREP AREA; INSTRUCTED TO REMOVE RUST AND RE-SEAL/REPAIR OR REPLACE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
NO CLUTTER INSIDE 1ST FLOOR LARGE DRY STORAGE ROOM; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
AUG 292012PASS W/ CONDITIONS6 violations1 CRITICALDETAILS
AUG 29
2012
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
FOUND ONE OF THE DUMPSTER OUTSIDE WITH LID WIDE OPEN, AND OVER FLOWING GARBAGE(EMPTY BOXES, CARBOARD,ETC). INSTRUCTED MANAGER THAT OUTSIDE DUMPSTER LID MUST BE CLOSED ALL THE TIMES WITH NO OVERFLOWING GARBAGE. CITATION ISSUED SERIOUS 7-38-020. MANAGER ASKED ONE OF THE EMPLOYEE TO CLOSE THE LID OF THE DUMPSTER. LID IS NOW CLOSED ALL THE WAY AND NO MORE OVERFLOWING GARBAGE WHLLE I WAS STILL DOING THE INSPECTION.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
RAW WOOD OF THE DRY STORAGE SHELVES IN THE STORAGE AREA FIRST FLOOR. MUST SEAL THE WOOD OR PAINT.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN ALL THE INTERIOR OF THE CABINETS IN THE THE LUNCH ROOM, IN THE JUICE AND COFFEE SECTION AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR ON THE FOLLOWING AREAS NEEDS DETAIL CLEANING: STORAGE ROOM (USED TO BE A BAKERY DEPARTMENT, BOILER ROOM, FLOOR ALONG THE WALL BASE ALL CORNER IN THE DISHWASHING AREA,INSIDE THE CLOSET WITH MOP SINK IST FLOOR, UNDER AND BEHIND THE GRILL, STOVE AND DEEP FRYER IN THE GRILL SECTION,FLOOR INSIDE THE WALK IN COOLER FOR PRODUCE AND WALK IN FREEZER. MUST REMOVE THE ICE ACCUMULATED ON THE FLOOR OF THE WALK IN FREEZER AND REPAIR DAMAGED FLOOR ON THE SAME AREA, AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN THE WALLS AND SANITIZE BY THE PRODUCE SECTION, BY THE GRILL SECTION,BY THE CATERING SECTION, INSIDE THE MOP SINK CLOSET IST FLOOR AND WALLS BY THE PREP AREA DELI SECTION AND MAINTAIN. MUST CLEAN THE LIGHT SHIELD ON THE CEILING BY THE GRILL SECTION AND MAINTAIN. MUST CLEAN IN DETAIL THE VENTILATION INSIDE THE WOMENS WASHROOM IST FLOOR AND MAINTAIN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
BURNED OUT LIGHT BULBS ON THE HOOD IN THE MAIN KITCHEN(X3 LIGHT BULBS). MUST REPLACE.
NOV 52010PASSED6 violationsDETAILS
NOV 5
2010
PASSED
6 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391254
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #391254
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #391254
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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.//VIOLATION REMAINING SEE REPORT #391254
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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.//VIOLATION REMAINING SEE REPORT #391254
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//VIOLATION REMAINING SEE REPORT #391254
OCT 282010FAILED8 violations2 CRITICALDETAILS
OCT 28
2010
FAILED
8 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All hot food shall be stored at a temperature of 140F or higher.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS PIZZA CHEESE & STROMBOLI ON DISPLAY FOR SALE IN WARMER, TEMPS BETWEEN 120.5F-130.5F 2ND FLOOR CAFETERIA/2DOZ. EGGS OBSERVED IN REACH IN COOLER AT 48.0F ON 1ST FLOOR BAKERY AREA MGMT PROPERLY DISCARDED FOOD ITEMS $50.00,2 1/2LBS REACH IN COOLER AT 40.0F & WARMER AT 150F AT THIS TIME
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
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.// MGMT & I OBSERVED 5 OR MORE LIVE SMALL FLIES IN DRY STORAGE AREA ON 1ST FLOOR WERE SODA CONTAINERS ARE STORED.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES ,DATES,TIME ON ALL FOOD ITEMS IN STORAGE
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST INSTALL SPLASH GUARED BETWEEN EXPOSED HAND BOWL & 1COMP. SINK 2ND FLOOR/EXPOSED HAND BOWL & REACH IN FREEZER ON 1ST FLOOR/NEED LIDS ON ALL GARBAGE CANS IN PREP AREA 1ST & 2ND FLOOR/RUSTY GREASE TRAP UNDER 1COMP SINK ON 2ND FLOOR KITCHEN AREA,RUSTY SHELVES IN WALK IN COOLER & REACH IN COOLERIN GRILL AREA ON 2ND FLOOR REMOVE OR REPAINT/
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS ,DRY STORAGE NEED CLEANING
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.//INSTRUCTED MGMT TO REPLACE ALL LIGHTS OUT UNDER HOOD IN KITCHEN AREA 2ND FLOOR.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.//BASE OF FAUCET ON 3COMP SINK ON 1ST FLOOR LEAKING WATER/REMOVETHREDS OFF FAUCET ON MOP SINK ON 2ND FLOOR PREP AREA OR INSTALL BACK SIPHONAGE DEVICE/( NO HOLES CONNECTED AT THIS TIME TO FAUCET./REPAIR FAUCET HANDLE ON WASH BOWL IN WOMEN RESTROOM ON 1ST FLOOR AROUND BAKERY AREA
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//INSTRUCTED MGMT TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES OR PROPERLY STORE AWAY
AUG 262010PASSED7 violationsDETAILS
AUG 26
2010
PASSED
7 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. storage shelving that had exposed raw wood in bsmt. storage areas shall be repair. non food contact surfaces of cooler shelving, storage shelving, and racks that had rust, peeling paint, shall be repair/replaced.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooking equipment notclean need detailed cleaning(crevices), non food contact surfaces of cooler shelving in walk in cooler, refrigerators on 2nd, and 1st floor need detailed cleaning.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, storage rooms(1st floor, 2nd floor) need detailed cleaning(corners).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls in 2nd floor prep areas not clean need detailed cleaning, ceiling that had peeling paint shall be repair in 2nd floor prep area. walls , ceilings in 1st floor prep area need detailed cleaning(crevices).walls in lunchroom not clean need cleaning.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. missimg light shield in walk in cooler, shall be provided. light shields in prep areas, storage areas, and dining areas need cleaning.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust canopy not clean needs detailed cleaning. exhaust vents(ventilation)in prep areas, cooler, dining room not clean need cleaning(detailed).
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. stock items must be stored six inches off of floor to prevent pest harborage.
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 →