MAR 19
2018
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
BELLA! BACINO'S.
YOUR CALL. 66/100
75 E WACKER DR · LOOP, CHICAGO
Last inspected March 19, 2018 · passed
8 of 15 inspections passed, 3 failed, 4 passed with conditions. 10 critical violations across the record.
THE NUMBERS
INSPECTIONS
15
8 passed · 4 w/ conditions · 3 failed
VIOLATIONS
60
includes 10 critical
RECORDS COVER
7 YEARS
since Sep 2010
INSPECTION HISTORY
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
ICE SCOOP STORED IN STANDING WATER AT BAR, INSTRUCTED TO KEEP IN A DRY CLEAN CONTAINER.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
COOLER DOOR GASKETS IN POOR REPAIR, USING TAP TO HOLD GASKETS TOGETHER. INSTRUCTED TO REPLACE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DUST BUILD UP NOTED ON WALK-IN COOLER FAN COVER, INSTRUCTED TO CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
WALK-IN COOLER INTERIOR CONDENSATION DRAIN LINE LEAKS IN A BUCKET, INSTRUCTED TO REPAIR SO IT DRAIN OUT OF COOLER.
FEB 282017PASSED6 violationsDETAILS
FEB 28
2017
PASSED
6 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
BULK FOOD CONAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF) NOT LABELED, OUT OF THE ORIGINAL CONTAINERS AND HELD FOR OVER 24 HOURS. INSTRUCTED TO PROPERLY LABEL ALL POTENTIALLY HAZARDOUS FOODS AND MAINTAIN.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
OBSERVED KNIVES BEING STORED BETWEEN PREP COOLERS. INSTRUCTED TO STORE ALL UTENSILS PROPERLY AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED STAINED CUTTING BOARD WITH DEEP DARK GROOVES LOCATED AT THE PASTA PREP STATION. INSTRUCTED TO REPLACE AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS ALONG THE WALL AND IN THE CORNERS LOCATED UNDER THE LOW TEMP DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED THRU OUT FOOD PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
DEC 292016PASSED3 violationsDETAILS
DEC 29
2016
PASSED
3 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
BULK FOOD CONAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
A DETERIORATED PIECE OF SPONGE USED TO SPREAD THE BUTTER IN THE PIZZA PAN AT PIZZA STATION, INSTRUCTED TO USE APPROVED FOOD EQUIPMENT.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
BOTTOM SHELF OF PREP COOLERS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
MAY 172016PASSED2 violationsDETAILS
MAY 17
2016
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Above violation still remaining(Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced, reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Cutting boards that had deep cuts in kitchen prep areas, shall be replaced. Caulk around exposed hand sink in state of disrepair, shall be repaired/replaced).
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Above violation still remaining(Missing/damaged light shields in kitchen prep areas shall be replaced/provided).
MAY 92016FAILED8 violations2 CRITICALDETAILS
MAY 9
2016
FAILED
8 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
Found potentially hazardous foods not meeting temperatures requirements of 140F or more at steam table at time of inspection, list of foods not meeting temperature requirements of 140F or more are as follows: meatballs at 98.7F, Vegetable soup 122F, chicken stock at 115.6F. mgmt. discarded products at once approximate value $ 85.00 dls, (20 lbs). Citation issued 7-38-010(A). critical violation.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
Found/observed live fruit flies/gnats(20 ) by dish machine area, storage area in bsmt, Citation issued 7-38-020. Serious violation.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Found food items not properly dated in walk in cooler, and coolers in prep area, must properly date food items in walk in cooler, and coolers .
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced, reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Cutting boards that had deep cuts in kitchen prep areas, shall be replaced. Caulk around exposed hand sink in state of disrepair, shall be repaired/replaced.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Walk in cooler shelving/racks(bsmt) not clean, need detailed cleaning(crevices), non food contact surfaces of cooking equipment not clean, need detailed cleaning(crevices). Non food contact surfaces of ice machine not clean, need detailed cleaning(crevices). Prep table lower shelving not clean, need detailed cleaning(crevices). Kitchen prep area shelving/racks not clean, need detailed cleaning(crevices). Non food contact surfaces of pop dispensing unit in bar area(1st floor). not clean, need detailed cleaning.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floors under heavy equipment, cooking equipment(1st floor, bsmt), not clean, need detailed cleaning(corners), floors in bsmt areas by dish machine, 3 compartment sink not clean, need detailed cleaning(corners). Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(Corners).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Walls, in kitchen prep areas by prep table, grill areas not clean, need detailed cleaning. Ceiling tiles in kitchen prep area not clean, need detailed cleaning.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Missing/damaged light shields in kitchen prep areas shall be replaced/provided.
show all 15 inspections →
APR 272015PASSED1 violationDETAILS
APR 27
2015
PASSED
1 violationDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INSTALL A HAND WASHING SINK FOR THE 1ST FLOOR BAR AREA WITH RUNNING HOT AND COLD WATER.
APR 202015FAILED9 violations3 CRITICALDETAILS
APR 20
2015
FAILED
9 violations3 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. FOUND FOODS AT TEMPERATURES RANGING FROM 86F TO 125.8F IN A HOT HOLDING UNIT NOT PROPERLY SET-UP. FOUND ALFREDO SAUCE, (TOMATO SAUCE WITH MEATBALLS 125.8F) BROTH, VEGGIE SOUP, BLACK BEAN SOUP AND COOKED CHICKEN BREAST (30LBS VOLUNTARILY DISCARDED BY MANAGEMENT)APPROXIMATE VALUE $125.00.CDI. INSTRCUTED MANAGEMENT THAT HOT FOODS MUST ALWAYS MAINTAIN 140F AND ABOVE AT ALL TIMES.
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
DURING INSPECTION FOUND BROKEN HOT WATER FAUCET HANDLE AT THE REAR EXPOSED HAND SINK. PREMISES GIVEN 48 HOURS TO REPAIR SAID SINK. ALL HAND SINKS MUST BE PROPERLY MAINTAINED AT ALL TIMES.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
DURING INSPECTION WHICH STARTED AT 11:20 AM, THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HANDLED, COOKED AND PREPARED. MANAGER ARRIVED AT 1:00 PM. INSTRUCTED MANAGEMENT THAT THERE MUST ALWAYS BE A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES AT ALL TIMES.CDI.
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
DURING INSPECTION FOUND NO HOT WATER IN THE CUSTOMER'S MEN'S RESTROOM. MUST ALWAYS PROVIDE HOT AND COLD RUNNING WATER AT ALL HAND SINKS AT ALL TIMES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN AND SANITIZE THE INTERIOR OF THE PIZZA HOT HOLDING UNIT TO REMOVE EXCESSIVE FOOD DEBRI.ALSO MUST DETAIL CLEAN AND EXTERIOR OF THE GREASE TRAP BOX ACROSS FROM THE DISH MACHINE IN THE BASEMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN AND SANITIZE THE CEILING VENT LOCATED ABOVE THE PANINI PRESS MACHINE AT THE SALAD PREP AREA TO REMOVE EXCESSIVE AMOUNTS OF DUST.ALSO MUST CLEAN DUST FAN COVERS IN THE BASEMENT WALK-IN COOLER. MUST REPLACE MISSING WALL COVING AT WALL COLUMN BASE NEXT TO THE 3-COMP SINK ON THE 1ST FLOOR.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPAIR BROKEN TOILET STALL (ONE OF THREE) ON THE RIGHT SIDE OF THE LADIES RESTROOM LOCATED IN THE BASEMENT. MUST INSTALL A HAND WASHING SINK FOR THE 1ST FLOOR BAR AREA WITH RUNNING HOT AND COLD WATER.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOUND A FOOD PREP STAFF MEMBER PREPARING A SALAD NOT WEARING A HAIR RESTRAINT. ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS IN FOOD PREP AREAS AT ALL TIMES.
FOOD HANDLER REQUIREMENTS MET
MUST PROVIDE THE ILLINOIS FOOD HANDLER'S SANITATION CERTIFICATE FOOD ALL FOOD HANDLER'S ON PREMISES FOR THE NEXT ROUTINE INSPECTION.
JAN 232014PASSED3 violationsDETAILS
JAN 23
2014
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
BROKERN RUBBER GASKETS AT PIZZA STATION PREP COOLER, INSTRUCTED TO REPLACE AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MEAT SLICER NOT CLEANED PROPERLY, FOOD GREASE AND FOOD DEBRIS STUCK ON BACK OF BLADE, INSTRUCTED TO CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MISSING WALLBASE COVERINGS UNDER 1ST FLOOR DISH WASHING AREA, INSTRUCTED TO REPAIR.
APR 92013PASS W/ CONDITIONS3 violations2 CRITICALDETAILS
APR 9
2013
PASS W/ CONDITIONS
3 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AN AIR TEMPERATURE OF 43.3-45.8F INSIDE OF THE COCA-COLA 1 DOOR COOLER NEXT TO THE SALAD COOLER. THIS UNIT WAS PREVIOUSLY TAGGED HELD FOR INSPECTION ON 3/12/13 AND WAS STILL BEING USED TO STORE POTENTIALLY HAZARDOUS FOODS. MUST REMOVE ALL POTENTIALLY HAZARDOUS FOODS AND REPAIR AND MAINTAIN THE COOLER BELOW 40F. HELD FOR INSPECTION TAG REMAINS ON THE UNIT. MUST NOT USE TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE HELD FOR INSPECTION TAG HAS BEEN REMOVED. CRITICAL VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED MILK AT 45.9F, WHIPPING CREAM AT 45.6F, YOGURT AT 45.2F, CAESAR DRESSING AT 45.2F, CUT FRUIT AT 45.2F, CHEESE AT 45.6F, RANCH DRESSING AT 45.6F, PARMESAN CHEESE AT 43.8F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN THE WALLS OF THE PIZZA PREP AREA.
MAR 122013PASS W/ CONDITIONS7 violations2 CRITICALDETAILS
MAR 12
2013
PASS W/ CONDITIONS
7 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE COCA-COLA 1 DOOR PREP COOLER NEXT TO THE SALAD COOLER WITH AN AIR TEMPERATURE OF 50F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MILK, CHEESE AND YOGURT. THE UNIT WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SAUSAGE AT 60.1F, MILK AT 44.0F, YOGURT AT 51.3F, CHEESES AT 43.7-48.3F, EGGS AT 43.3-44.9F, RANCH DRESSING AT 46.2F, CREME BRULEE AT 43.5F, AND CUT FRUIT AT 50.3F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $90. CRITICAL VIOLATION 7-38-005A.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (SOUP AT 181.4F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
THE PREVIOUS INSPECTION REPORT SUMMARY FROM 2/2/12 WAS NOT DISPLAYED. AN INSPECTION SUMMARY REPORT FROM 6/3/09 WAS POSTED IN THE WALL FRAME. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPAIR THE DOOR GASKET FOR THE COCA-COLA 1 DOOR PREP COOLER NEXT TO THE SALAD COOLER, SO THAT THE DOOR CLOSES PROPERLY. MUST PROVIDE HANDLES FOR ALL PREP COOLER LIDS AND SLIDING DOORS. MUST PROVIDE ADEQUATE SHELVING FOR THE PREP LINE COOLER NEXT TO THE UNUSED PIZZA OVEN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE INTERIOR OF THE PREP COOLER IN THE 1ST FLOOR PREP AREA BETWEEN THE 3 COMPARTMENT SINK AND THE PREP TABLE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN THE WALLS OF THE PIZZA PREP AREA.
JAN 232012FAILED2 violationsDETAILS
JAN 23
2012
FAILED
2 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. CHICKEN, BEEF, SOUPS, PIZZA,ETC.)INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. #70229-13 ISSUED.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10/13/2011: 31-KNIVES ARE WEDGED BETWEEN WALL AND PREP TABLE. INSTRUCTED TO STORE KNIVES IN A CLEAN AREA. 32-BROKEN RUBBER GASKETS FOR COOLER DOORS INSTRUCTED TO REPAIR AND MAINTAIN. 32-MUST INSTALL A SPLASH GUARD BETWEEN HAND SINK AND CLEAN UTENSILS SHELF IN LOWER LEVEL KITCHEN. 32-MUST INSTALL A COVER FOR ICE BIN AT BAR AREA. 33-SHELVES INSIDE COOLERS, KITCHEN WALLS, DRY STORAGE ROOMS NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN. 34-FLOORS NOT CLEAN UNDER DISH MACHINE, ALONG WALL BASE AND CORNERS. INSTRUCTED TO CLEAN AND MAINTAIN. 35-WALLS IN POOR REPAIR IN LOWER LEVEL KITCHEN, DAMAGED WALLS AND PEELING PAINT NOTED BEHIND CLEAN POTS AND PANS SHELVES. INSTRUCTED TO INSTALL DURABLE SURFACE AND MAINTAIN. INSTRUCTED TO CORRECT AND MAINTAIN ALL.
OCT 132011PASS W/ CONDITIONS8 violationsDETAILS
OCT 13
2011
PASS W/ CONDITIONS
8 violationsDETAILS
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. MISSING HOT WATER KNOB AT FIRST FLOOR KITCHEN HAND SINK, INSTRUCTED TO REPAIR AND MAINTAIN.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES ARE WEDGED BETWEEN WALL AND PREP TABLE, INSTRUCTED TO STORE KNIVE IN A CLEAN AREA.
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 A SPLASH GUARD BETWEEN HAND SINK AND CLEAN UTENSILS SHELVES IN LOWER LEVEL KITCHEN.
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. BROKEN RUBBER GASKETS FOR COOLER DOORS INSTRUCTED TO REPLACE AND MAINTAIN.
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 A COVER FOR ICE BIN AT BAR AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. SHELVES INSIDE COOLERS, KITCHEN WALLS, DRY STORAGE ROOMS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
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. FLOOR NOT CLEAN UNDER DISH MACHINE, ALONG WALL BASE AND CORNERS. INSTRUCTED TO CLEAN AND MAINTAIN.
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. WALLS IN POOR REPAIR IN LOWER LEVEL KITCHEN, DAMAGED WALLS AND PEELING PAINT NOTED BEHIND CLEAN POTS AND PANS SHELVES. INSTRUCTED TO INSTALL DURABLE SURFACE AND MAINTAIN.
SEP 222010PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
SEP 22
2010
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
Molluscan's shell stock shall be obtained in containers bearing legible source identification tags or labels. FOUND 5 LBS OF FRESH SHELL FISH ( MUSSELS ) STORED IN WALK-IN COOLER WITHOUT TAG, MGR UNABLE TO FIND TAG. INSTRUCTED MGR TO KEEP TAG FOR 90 DAYS IN FILE. MUSSELS DISCARDED VALUED AT $25.00
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.MUST PROVIDE SCREEN FOR KITCHEN WINDOWS OR KEEP CLOSED.
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. WEAK COLD WATER PRESSURE AT BAR SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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. MUST PROVIDE THERMOMETER FOR ALL COOLERS.
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 →