AUG 15
2017
PASS W/ CONDITIONS
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
BIN 36 RESTAURANT.
BEAT. 19/100
161 N JEFFERSON ST · WEST LOOP, CHICAGO
Last inspected August 15, 2017 · passed with conditions
Failed 2 of 6 inspections. 10 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
6
1 passed · 3 w/ conditions · 2 failed
VIOLATIONS
41
includes 10 critical
RECORDS COVER
2 YEARS
since Mar 2015
INSPECTION HISTORY
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
No city of Chicago certified food manager certificate posted. No city of Chicago certified manager on site while potentially hazardous foods (chopping lettuce) are being prepped. Must have a city of Chicago certified food manager on site at all time when potentially hazardous food are being prepped, cooked and/or served. Must have city of Chicago food manager original certification posted in plain view of customers at all times. Serious violation 7-38-012.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Observed silverware uncovered on tables in dining room. All multi-use utensils must be protected from contamination at all times. Must cover (silverware) utensils or remove from dining room tables. Must maintain same.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Observed large holes in walls in hallway closets near restrooms. Must repair to prevent pest entry. Must maintain same.
AUG 82017FAILED7 violations3 CRITICALDETAILS
AUG 8
2017
FAILED
7 violations3 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
Observed facility unable to maintain proper temperature. Found front prep cooler (next to wall across from cooking line) with an ambient air temperature of 57.2F. Must repair. Operator removed all items from cooler during inspection. Cooler may not be used until repaired and inspected. 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 front prep cooler: 0.25lbs salmon @ 60.1f; 4lbs of beef @ 52.5F - 54.0F; 0.75lbs of hummus @ 59.4F; 0.50lbs of cheddar cheese @ 57.9F; 0.25lbs of cooked peas @ 59.8F; 0.50lbs of white American cheese @ 58.3F; 5lbs of mornay sauce @ 50.1F; and 3lbs of hamburger meat @ 47.3F. Must keep all potentially hazardous foods @ 40F or less or 140F or higher at all times. Operator voluntarily discarded denatured foods during inspection. Operator estimates value to be approximately $55. 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 15-20 small, black flies in the following areas: on walls near 1 compartment sink near ice machine; on walls near dish machine; and on walls and bag in the box soda area upstairs. Must clean and sanitize areas. Must eliminate pest issue. Serious violation 7-38-020.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
No city of Chicago certified food manager certificate posted. No city of Chicago certified manager on site while potentially hazardous foods are being prepped (burgers, French fries, etc.). Must have a city of Chicago certified food manager on site at all time when potentially hazardous food are being prepped, cooked and/or served. Must have city of Chicago food manager original certification posted in plain view of customers at all times. Serious violation 7-38-012.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
Observed previous minor violations from report # 1970828, dated 11/3/16, not corrected. Must correct the following previously issued minor violations: #31 OBSERVED PLASTIC TASTING SPOONS STORED WITH THE SPOON END PRESENTED TO THE CONSUMER IN THE COOK LINE. OBSERVED CUPS PRESET ON THE DINING ROOM NOT INVERTED. INSTRUCTED TO STORE ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES INVERTED (MOUTH-DOWN, HANDLES UP). #33 NOTED DUST ACCUMULATION ON THE ICE MACHINE VENT. INSTRUCTED TO CLEAN AND MAINTAIN. #35 OBSERVED BROWNISH STAINS ON THE WALL BELOW THE DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN. #43 OBSERVED SOILED WIPING CLOTHS BEING STORED ON CUTTING BOARDS IN THE COOK LINE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH. #45 NO DOCUMENTATION FOR FOOD HANDLERS ON SITE. INSTRUCTED THAT ALL FOOD HANDLERS MUST MEET MINIMUM FOOD HANDLER REQUIREMENTS AND MAINTAIN DOCUMENTATION ON SITE AT ALL TIMES. Serious violation 7-42-090.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Observed silverware uncovered on tables in dining room. All multi-use utensils must be protected from contamination at all times. Must cover (silverware) utensils or remove from dining room tables. Must maintain same.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Observed large holes in walls in hallway closets near restrooms. Must repair to prevent pest entry. Must maintain same.
NOV 32016PASS W/ CONDITIONS10 violations2 CRITICALDETAILS
NOV 3
2016
PASS W/ CONDITIONS
10 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
OBSERVED BOTH COOK LINE PREP TOP COOLERS HOLDING IMPROPER TEMPERATURES OF 62 AND 61 DEGREES WHILE POTENTIALLY HAZARDOUS FOODS WERE STORED INSIDE. INSTRUCTED TO MAINTAIN COLD HOLDING FACILITIES AT 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-005(A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. IN THE LEFT COOK LINE PREP TOP COOOLER, NOTED: CHEESE SAUCE, 63 DEGREES; CHEESE, 59-62 DEGREES; CUT TOMATOES, 59 DEGREES; WHIPPING CREAM, 58 DEGREES; POTATOES, 57 DEGREES; EGGS, 62 DEGREES; BEANS, 62 DEGREES; BACON, 61 DEGREES. IN THE RIGHT COOK LINE PREP TOP COOLER, NOTED: SHRIMP, 58 DEGREES; CHICKEN, 65 DEGREES; CHEESE, 59 DEGREES; CUT TOMATOES, 62 DEGREES; PORK BELLY, 62 DEGREES. OPERATOR VOLUNTARILY DISCARDED APPROX. 15 LBS OF FOOD WORTH $50. INSTRUCTED TO HOLD COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 7-38-005(A)
* 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 (CHICKEN, CHEESE) ARE PREPARED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, WITH VALID CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS CITATION ISSUED: 7-38-012
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
OBSERVED PLASTIC TASTING SPOONS STORED WITH THE SPOON END PRESENTED TO THE CONSUMER IN THE COOK LINE. OBSERVED CUPS PRESET ON THE DINING ROOM NOT INVERTED. INSTRUCTED TO STORE ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES INVERTED (MOUTH-DOWN, HANDLES UP).
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED A TORN GASKET ON THE LEFT DOOR OF THE RIGHT COOK LINE PREP TOP COOLER. INSTRUCTED TO REPAIR OR REPLACE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
NOTED DUST ACCUMULATION ON THE ICE MACHINE VENT. INSTRUCTED TO CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED BROWNISH STAINS ON THE WALL BELOW THE DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED A LEAK AT THE WASTE PIPING OF THE CENTER COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
OBSERVED SOILED WIPING CLOTHS BEING STORED ON CUTTING BOARDS IN THE COOK LINE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH.
FOOD HANDLER REQUIREMENTS MET
NO DOCUMENTATION FOR FOOD HANDLERS ON SITE. INSTRUCTED THAT ALL FOOD HANDLERS MUST MEET MINIMUM FOOD HANDLER REQUIREMENTS AND MAINTAIN DOCUMENTATION ON SITE AT ALL TIMES.
FEB 252016PASS W/ CONDITIONS5 violationsDETAILS
FEB 25
2016
PASS W/ CONDITIONS
5 violationsDETAILS
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
OBSERVED VACUUM PACKAGING EQUIPMENT IN USE ON SITE WITH VACUUM PACKAGED POTENTIALLY HAZARDOUS FOODS (SHRIMP, DUCK, RABBIT) BEING HELD IN THE WALK IN COOLER. OPERATOR DOES NOT HAVE PRIOR APPROVAL FROM THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. THE VACUUM PACKAGING EQUIPMENT AND VACUUM PACKAGED POTENTIALLY HAZARDOUS FOODS WERE TAGGED DURING INSPECTION AND OPERATOR MUST NOT USE THIS EQUIPMENT OR FOOD UNTIL APPROVAL HAS BEEN OBTAINED FROM THE CDPH AND THE TAGS HAVE BEEN REMOVED BY THIS DEPARTMENT. OBSERVED ICE FOR CONSUMPTION STORED UNCOVERED IN THE ICE BINS AT THE BAR DURING SERVICE. INSTRUCTED TO PROVIDE COVERS FOR THE ICE DURING STORAGE AND PREPARATION. OPERATOR PLACED COVERS OVER THE ICE BINS. SERIOUS CITATION ISSUED: 7-38-005(A)
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATION OF FOOD DEBRIS ON WALK IN COOLER SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED ACCUMULATION OF FOOD DEBRIS UNDER THE SHELVING IN DISHWARE STORAGE AREA AND IN THE MOP CLOSET. INSTRUCTED TO CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED DUST ACCUMULATION ON THE CEILING NEAR THE DISH MACHINE AND NEAR THE COFFEE STATION. INSTRUCTED TO CLEAN AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED EXCESS FURNITURE STORED NEAR THE OUTSIDE DUMPSTER. REMOVE UNECESSARY ARTICLES AND PROVIDE ORGANIZED STORAGE SPACE. OBSERVED MOPS AND BROOMS STORED ON THE FLOOR IN THE MOP CLOSET. INSTRUCTED TO STORE MOPS AND BROOMS AT LEAST 6 INCHES OFF THE FLOOR.
MAR 272015PASSED4 violationsDETAILS
MAR 27
2015
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN VENTS AT THE DISH MACHINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST REMOVE POOLING WATER UNDER THE DISH MACHINE AND KEEP FLOORS DRY.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPAIR LEAKS AT THE DISH MACHINE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
BETTER ORGANIZE CLUTTER IN STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST REMOVE ALL UNUSED AND SOLD EQUIPMENT FROM PREMISES.
show all 6 inspections →
MAR 192015FAILED12 violations5 CRITICALDETAILS
MAR 19
2015
FAILED
12 violations5 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
NOTED THE WALK IN COOLER AND SEVERAL REACH IN COOLERS IN THE BAR AND PREP AREAS NOT ON AND OPERATING PROPERLY. MUST HAVE ALL REFRIGERATION UNITS ON SITE ON AND OPERATING TO VERIFY THEY MAINTAIN PROPER TEMPERATURES. ALSO NOTED A LARGE PREP COOLER AT 44 DEGREES F. MUST REPAIR AND MAINTAIN COOLER AT 40 DEGREES F AND BELOW.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
THE SMALL BAR DISH MACHINE AND THE LARGE DISH MACHINE IN THE REAR DISHWASHING AREA ARE NOT PROPERLY INSTALLED. MUST PROPERLY INSTALL DISHWASHING EQUIPMENT TO VERIFY PROPER UTENSIL SANITATION.
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
HAND WASHING FACILITIES NOT PROPERLY MAINTAINED. NO HOT RUNNING WATER AT THE 2ND WASHBOWL FROM THE ENTRANCE IN THE WOMENS WASHROOM. NOTED WATER AT 57 DEGREES F. MUST RESTORE HOT WATER.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
FRONT REVOLVING DOORS ARE NOT INSECT AND RODENT PROOF. MUST SEAL HOLES ON THE SIDES AND ALONG THE BOTTOM OF THE DOORS.
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
GARBAGE AREA NOT MAINTAINED. MUST REMOVE CLUTTER, CARDBOARD AND OTHER GARBAGE FROM AREA AND PROPERLY MAINTAIN.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
DISH WASHING FACILITIES IN POOR REPAIR. THE THREE COMPARTMENT SINK LOCATED IN THE BAR AREA IS BACKING UP WASTE WATER FROM THE FIRST COMPARTMENT INTO THE 2ND AND THIRD COMPARTMENTS WHEN WATER RELEASED FROM THE SINK BASIN. MUST REPAIR FOR PROPER WASTE WATER DISPOSAL.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN COOLERS, COOKING EQUIPMENT, VENT COVERS, PREP TABLES AND ALL SURFACES AS NEEDED. MUST DETAIL CLEAN THE SODA GUNS AND HOLSTERS AT THE BAR.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS IN THE PREP AREAS AND DISHWASHING AREA AS NEEDED.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPAIR WALLS IN THE MOP SINK CLOSET. SEAL HOLES AND MAKE WALLS SMOOTH AND EASILY CLEANABLE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST PROVIDE THREE WORKING STOPPERS AT THE BAR THREE COMPARTMENT SINK. MUST COMPLETE THE INSTALLATION OF THE ICE MACHINE AND COFFEE MAKERS. MUST PROVIDE VENTILATION IN BOTH WASHROOMS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
PROVIDE THERMOMETERS INSIDE ALL REFRIGERATION UNITS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
BETTER ORGANIZE CLUTTER IN STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST REMOVE ALL UNUSED AND SOLD EQUIPMENT FROM PREMISES.
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 →