BORDERS BOOKS & MUSIC.

Chicago Health Dept

4718 N BROADWAY · UPTOWN, CHICAGO

Last inspected 2011.

2 inspections on record since 2011 · Last inspected Jan 2011.

Last inspected Jan 2011. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JAN 2011

INSPECTION HISTORY

JAN 25

2011

PASS W/ CONDITIONS 9 violations 1 CRITICAL

Critical Pest Activity

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.//PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 1-10-2011,REPORT #391355 VIOLATION #18 FRONT DOOR NOT RODENT & INSECT PROOF DOOR MESURED AT 1/2" GAP AT BOTTOM OF DOOR.

Serious Documentation & Training

* 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 PERSON ON PREMISES WITH A CITY FOOD SANITATION CERTIFICATE WHEN POTENTIALLY HAZRDOUS FOOD ARE BEING PREPARED & SOLD TO PUBLIC NEED ONE PERSON PER SHIFT WITH A CITY FOOD SANITATION CERTIFICATE,1ST TIME ON 1-10-2011/REPORT #391355

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391355

Minor Sanitation

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.//VIOLATION REMAINING SEE REPORT #391355

Minor Sanitation

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.//VIOLATION REMAINING SEE REPORT #391355

Minor Sanitation

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.//VIOLATION REMAINING SEE REPORT #391355

Minor Plumbing & Waste

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.//VIOLATION REMAINING SEE REPORT #391355

Minor Sanitation

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.//VIOLATION REMAINING SEE REPORT #391355

Minor Sanitation

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.//VIOLATION REMAINING SEE REPORT #391355

JAN 10

2011

FAIL 10 violations 1 CRITICAL

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.//FRONT OUTER OPENING DOOR NOT RODENT & INSECT PROOF DOOR MEASURED AT 1/2" GAP AT BOTTOM /CINTER OF 2 DOORS.

Serious Documentation & Training

* 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 PERSON ON PREMISES WITH A CITY FOOD SANITATION CERTIFICATE WHEN POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED & SOLD TO PUBLIC.NEED ONE PERSON PER SHIFT WITH A CITY FOOD SANITATION CERTIFICATE.

Minor Food Storage & Handling

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE & ON DISPLAY/NEED NAMES OF FOOD ITEM , EXP. DATES NAME OF CO.,ADDER SS OF CO,INGREDIENTS OF FOOD ITEM ON PREPACKAGE ITEMS.

Minor Sanitation

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.//NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE.

Minor Sanitation

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.//SOME SHELVES IN COOLERS/FREEZER NEED CLEANING.

Minor Sanitation

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.//FLOORS UNDER AROUND STOCK NEED CLEANING/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE/MUST REMOVE ALL SODA CRATE/MILK CRATE OFF PREMISES USED FOR STORAGE FOR FOOD ITEMS ON FLOORS IN STORAGE.

Minor Plumbing & Waste

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.//BASE OF FAUCET ON 3COMP.SINK LEAKING WATER NEED REPAIRING.

Minor Sanitation

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. 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.//INSTRUCTED MGMT TO REMOVE CLUTTER OUT OF REAR STORAGE AREA DOCK AREA.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.//NEED HAIR RESTRAINTS ON ALL FOOD HANDLERS PREPPAIRING UNPROTECTED FOOD ITEM IN PREP AREA.

Minor Sanitation

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.ONLY AUTHORIZED PERSONNEL THAT WORKE FOR CAFE.

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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