Bistronomic
Passed most recently but 2 prior failures on record
2020-06-30 Pass Canvass 1 ▾
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
DELI CUPS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY AND MAINTAIN.
2019-11-20 Pass Canvass 3 ▾
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED TORN GASKETS ON STANDING FREEZERS NEAR ENTRANCE TO KITCHEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED CUTTING BOARDS WITH DEEP GROOVES AND STAINS THROUGHOUT REAR KITCHEN PREP AREA AND WALL MOUNTED POTATO PEELER COVERED IN DIRT AND FOOD DEBRIS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
OBSERVED HAND WASH SINK IN REAR KITCHEN PREP AREA MOUNTED TO WALL WITH DARK, STAINED CAULK. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, REPLACE, AND MAINTAIN.
2018-10-19 Pass w/ Conditions Canvass CRITICAL 13 ▾
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
OBSERVED PERSON IN CHARGE WITHOUT KNOWLEDGE OF DAILY PRACTICES OF THE FOOD PREP AREA NOR KNOWLEDGE OF FOOD SAFETY OR WHERE IN THE FACILITY TO OBTAIN DOCUMENTATION. INSTRUCTED TO ALWAYS HAVE A KNOWLEDGEABLE PERSON IN CHARGE THAT DEMONSTRATES KNOWLEDGE...
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME TEMPERATURE CONTROL FOR SAFETY FOODS (SHELLFISH, FISH) ARE BEING HANDLED PREPARED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITA...
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. NO CITATION ISSUED.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE.
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
OBSERVED MALE CHEF USING HIS BARE HANDS TO HANDLE READY TO EAT CHEESE, BUNS AND PARSLEY. INSTRUCTED TO NEVER USE BARE HANDS TO HANDLE READY TO EAT FOODS AND TO ALWAYS PROPERLY USE FOOD GRADE DISPOSABLE GLOVES, SPOONS OR TONGS TO HANDLE ALL READY TO E...
FOOD OBTAINED FROM APPROVED SOURCE
OBSERVED REDUCED OXYGEN PACKAGED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (FISH, FOIE GRAS) LOCATED INSIDE OF THE WALK IN COOLER AND 2 DOOR PREP COOLER. OWNER OF FACILITY STATES THAT REDUCED OXYGEN PACKAGED (FOIE GRAS, FISH) WAS SOUS VIDE AT THE OWN...
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
OBSERVED LOW TEMPERATURE DISH MACHINES NOT PROPERLY SANITIZING AND AT A 0PPM CONCENTRATION LEVEL DURING THE INSPECTION LOCATED IN THE FOOD PREP AREA AND THE BAR AREA. INSTRUCTED TO ALWAYS MAINTAIN A PROPER SANITIZING CONCENTRATION OF 50-100PPM AT ALL...
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL FOODS THAT CAN BE ORDERED UNDERCOOKED OR RAW. INSTRUCTED TO POST A CONSUMER ADVISORY AND PROVIDE A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL UNDERCOOKED OR R...
THERMOMETERS PROVIDED & ACCURATE
OBSERVED NO THERMOMETERS INSIDE OF THE 2 DOOR PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO PROVIDE.
GLOVES USED PROPERLY
OBSERVED CHEFS AND FOOD HANDLERS NOT USING FOOD GRADE DISPOSABLE GLOVES PROPERLY AND WITHOUT KNOWLEDGE OF WHEN TO USE FOOD GRADE DISPOSABLE GLOVES WHEN WORKING WITH READY TO EAT FOODS. INSTRUCTED TO TEACH EMPLOYEES ON WHEN TO USE FOOD GRADE DISPOSABL...
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED TOP PREP COOLER NOT ABLE TO MAINTAIN 41F OR BELOW, DURING THE INSPECTION THE FACILITY WAS USING ICE TO KEEP TCS FOODS AT 41F OR BELOW. INSTRUCTED TO REPAIR SO THAT THE ACTUAL TOP PREP COOLER IS ABLE TO MAINTAIN 41 OR BELOW AT ALL TIMES.
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
OBSERVED FOOD HANDLER'S CERTIFICATES EXPIRED. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
ALLERGEN TRAINING AS REQUIRED
OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
2017-09-29 Pass Canvass 3 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MEAT SLICER NOT CLEANED PROPERLY, FOUND FOOD DEBRIS BEHIND BLADE, INSTRUCTED TO CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALL BEHIND REAR PREP AREA AND BEHIND BREAD STATION WITH CHIPPED PAINT, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
ICE SCOOP STORED ON ICE CUBES, INSTRUCTED TO KEEP OFF CUBES.
2016-08-26 Pass w/ Conditions Canvass CRITICAL 6 ▾
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
LOW TEMPERATURE DISHMACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (O PPM CHLORINE). INSTRUCTED TO HAVE THE UNIT SERVICED SO THAT IT PROPERLY SANITIZES (50-100PPM CHLORINE). ECO-LAB WAS ABLE TO SERVICE THE MACHINE AT TIME OF INSPECTION AND PROVIDE ...
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REMOVE DUST BUILDUP FROM THE POT AND PAN STORAGE RACKS IN THE KITCHEN AND REPLACE RUSTED FOOD STORAGE SHELVES IN THE WALK-IN COOLER AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE MEAT SLICER TO REMOVE OLD FOOD DEBRIS AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE TOP OF THE LOW TEMPERTURE DISHMACHINE IN THE REAR TO REMOVE CRUMBS/FOOD DEBRIS BUILDUP AND MAINTAIN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED DUST BUILDUP ON THE LIGHT SHIELD OUTSIDE OF THE HOOD VENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERED A LEAK UNDER THE COLD-HOLDING REFRIGERATION UNIT IN THE KITCHEN. INSTRUCTED TO REROUTE THE DISCHARGE LINE TO A FLOOR DRAIN TO PREVENT LEAKAGE AND MAINTAIN.
2015-11-10 Pass Canvass Re-Inspection 3 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NOTED BROKEN MULTI USE CONTAINERS. MUST DISCARD.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE INTERIOR OF FRYERS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
NOTED WALLS DIRECTLY OUTSIDE OF THE WALK IN COOLER IN POOR REPAIR. MUST MAKE WALLS SMOOTH AND EASILY CLEANABLE.
2015-11-06 Pass w/ Conditions Canvass CRITICAL 5 ▾
SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
NOTED SHELLFISH BEING STORED WITHOUT THE PROPER IDENTIFICATION TAGS. NOTED APPROXIMATELY 3LBS OF MUSSELS IN THE REACH IN COOLER WITHOUT THE PROPER IDENTIFICATION TAGS ATTACHED. MUST PROVIDE. CRITICAL CITATION ISSUED 7-38-005B
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE DISH MACHINE IN THE BAR AREA. MUST REPAIR. CRITICAL VIOLATION.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NOTED BROKEN MULTI USE CONTAINERS. MUST DISCARD.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE INTERIOR OF FRYERS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
NOTED WALLS DIRECTLY OUTSIDE OF THE WALK IN COOLER IN POOR REPAIR. MUST MAKE WALLS SMOOTH AND EASILY CLEANABLE.
2014-08-29 Pass Canvass 3 ▾
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED HOLES IN THE WALLS BEHIND SHELVING IN THE HALL WAY NEAR THE PREP AREA AND NEXT TO THE ICE MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED BOTH 3 COMPARTMENT SINKS MISSING DRAIN PLUGS. INSTRUCTED TO PROVIDE AND MAINTAIN 3 DRAIN PLUGS FOR EACH 3 COMPARTMENT SINK.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED THE SMALL 3 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
2013-12-20 Pass Canvass Re-Inspection ▾
No violations found.
2013-12-13 Fail Canvass 2 ▾
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION AND STORAGE. OBSERVED VACCUM PACKAGED FOODS IN THE FREEZERS AND A VACUUM PACKAGING MACHINE ON THE PREMISES. OBSERVED VACUUM PACKAGED FOODS SUCH AS DUCK LEG CONFIT, LAMB, SAUCES AND PUREES WIT...
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS FROM REPORT #1322099 ON 2/27/13 NOT CORRECTED: 36/01 - PROVIDE LIGHT SHIELDS WHERE MISSING ABOVE THE REAR PREP TABLE. 42/01 - HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES. SERIOUS VIOLATION 7-42-090...
2013-02-27 Pass Canvass 4 ▾
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN THE WALLS OF THE PREP AREA. REPAINT THE WALLS OF THE DISHROOM WHERE THERE IS SCRAPED PAINT.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
PROVIDE LIGHT SHIELDS WHERE MISSING ABOVE THE REAR PREP TABLE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST PROVIDE SINK STOPPERS FOR THE 3 COMPARTMENT SINK.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
2012-04-20 Pass Complaint 5 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN THE SURFACE IN THE PREP AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYER AND COOLERS IN THE PREP AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE ALL DAMAGED AND MISSING CEILING TILES IN DISH MACHINE AREA AND REAR STORAGE AND WHEREVER NEEDED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST FIX THE LEAKS AT THE BASE OF THE FAUCET AND AT THE PIPE UNDER THE 1ST COMPARTMENT ON THE 3-COMP. SINK NEXT TO THE EXPOSED HANDWASHING SINK.
2011-09-15 Pass Canvass Re-Inspection 1 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CUTTING BOARDS WITH DEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
2011-09-08 Fail Canvass CRITICAL 5 ▾
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
(7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 11-SMALL/FRUIT FLIES ON WALLS AROUND MOP SINK; 5-ABOVE DOOR FRAME AT REAR OF KITCHEN; 4-ON CONTAINERS STORED IN MOP ROOM AREA. INSTRUCTED TO ELIMINATE SOURCE & CELAN/SANITIZE ALL AFFECTED AREAS....
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST PROVIDE SANITIZING TEST STRIPS FOR ALL TYPES OF SANITIZING CHEMICALS USED ON PREMISES. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
WINE BOTTLE CABINETS, GASKETS OF COOLER DOORS AT COOK'S LINE, EXTERIOR OF BAR HANDSINK, COMPRESSORS OF COOLERS NEED CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitize...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR DRAINS THRU-OUT PREMISES & FLOOR AREA AT THE BAR MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MISSING CEILING TILES IN KITCHEN MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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