JUN 3
2011
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
BEST STEAKS.
EAT. 82/100
2500 W 63RD ST · CHICAGO LAWN, CHICAGO
Last inspected June 3, 2011 · passed
Passed all 3 inspections, but 4 critical violations on file.
THE NUMBERS
INSPECTIONS
3
2 passed · 1 w/ conditions
VIOLATIONS
14
includes 4 critical
RECORDS COVER
1 YEAR
since Mar 2010
INSPECTION HISTORY
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. MUST CLEAN INTERIOR OF REACH IN FREEZER TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. CEILING TILES IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
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. LEAK AT 3 COMPARTMENT SINK FAUCET IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
JAN 72011PASSED5 violations2 CRITICALDETAILS
JAN 7
2011
PASSED
5 violations2 CRITICALDETAILS
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. All utensils shall be thoroughly cleaned and sanitized after each usage.THE FOLLOWING NOT CLEAN HOOD,FILTERS,REACH IN COOLERS,REACH IN FREEZERS,STORAGE SHELVES. INSTRUCTED TO CLEAN AND SANITIZE ALL.
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. REPLACE THE BROKEN AND MISSING FLOOR TILES THROUGHOUT PREMISES.CLEAN ALL FLOORS TOO.
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. SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE.ALSO REPLACE THE BROKEN AND STAINED CEILING TILES.
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. CLEAN ALL VENTS THROUGHOUT
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. FOUND LARGE AMOUNT OF CLUTTER IN REAR AREA. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
MAR 22010PASS W/ CONDITIONS6 violations2 CRITICALDETAILS
MAR 2
2010
PASS W/ CONDITIONS
6 violations2 CRITICALDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON SITE WITH A CITY OF CHICAGO FOOD MANAGERS CERTIFICATE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED.SERIOUS CITATION GIVEN 7-38-012. HOOOO56134 APRIL 01-2010 ROOM112 10:00AM.GYROS 165.2F BEEF 156.4F. 400 WEST SUPERIOR CHICAGO.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage.THE FOLLOWING NOT CLEAN HOOD,FILTERS,REACH IN COOLERS,REACH IN FREEZERS,STORAGE SHELVES. INSTRUCTED TO CLEAN AND SANITIZE ALL.
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.REPLACE THE BROKEN AND MISSING FLOOR TILES THROUGHOUT PREMISES.CLEAN ALL FLOORS TOO.
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.SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE.ALSO REPLACE THE BROKEN AND STAINED CEILING TILES.
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.CLEAN ALL VENTS THROUGHOUT.
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.FOUND LARGE AMOUNT OF CLUTTER IN REAR AREA. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT 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 →