Chicago Health Dept
6352 N OAKLEY AVE · WEST RIDGE, CHICAGO
Last inspected 2015.
5 inspections on record since 2010 · Last inspected Sep 2015.
Last inspected Sep 2015. Records may not reflect current conditions.
Prep table lower shelving not clean, need detailed cleaning(crevices).
Walls by 3 compartment sink not clean, need detailed cleaning.
MUST PAINT/STAIN RAW WOODEN BASE HOLDING THE ICE BOX FREEZER. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
MUST DEFROST ICE BOX FREEZER.
MUST PROVIDE LABEL FOR ALL CONTAINERS AND BULK CONTAINERS WITH FLOUR,SESAME SEED AND YEAST.
MUST RE CAULK AROUND THE MOP SINK AND BEHIND THE PREP TABLE AND MAINTAIN.
MUST CLEAN AND SANITIZE ALL THE SMALL CONTAINERS AND BULK CONTAINERS WITH FLOUR, SESAME SEED AND YEAST.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST PROVIDE A REFRIGERATION UNIT FOR PREMISES.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST PROVIDE HOT WATER FOR HANDSINK AND 3 COMPARTMENT SINK.
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST REPAIR 3 COMPARTMENT SINK TO PREVENT OBSERVED BACK UP.
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. MUST SEAL LARGE GAP UNDER REAR DOOR TO PREVENT PEST ACCESS.
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE CONTRACT WITH LANDLORD FOR WASTE DISPOSAL.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH CERTIFICATE POSTED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE ADEQUATE GARBAGE CANS WITH LIDS. MUST REMOVE ALL TAPED SURFACES AND PROVIDE SMOOTH AND EASILY CLEANABLE, NON-POROUS SURFACE ON STORAGE COOLER, ENTRANCE TO KITCHEN AND THROUGHOUT PREMISES.
The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR HOLES IN WALL IN WASHROOM NEAR CEILING. MUST PROVIDE SMOOTH AND EASILY CLEANABLE SURFACE ON WALL ABOVE PREP TABLE, LEFT OF KITCHEN ENTRANCE, BEHIND 3 COMPARTMENT AND SCARTTERED THROUGHOUT PREMISES.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE PROPER LIGHT SHIELDS THROUGHOUT PREMISES.
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. MUST PROVIDE BACK FLOW PREVENTION DEVICE FOR MOP SINK OR REMOVE THREADS. NO HOSE USE.
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. PROVIDE REFRIGERATION THERMOMETER.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →
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