Chicago Health Dept
1711 E 87TH ST · SOUTH CHICAGO, CHICAGO
Last inspected 2013.
7 inspections on record since 2010 · Last inspected Mar 2013.
Last inspected Mar 2013. Records may not reflect current conditions.
TOWEL DEVICE IN CUSTOMERS WASHROOM IN POOR REPAIR.MUST REPLACE.
STORAGE ALL SHELVES BEHIND FRONT COUNTER NOT CLEAN.MUST CLEAN SHELVES OR /PAINT.
FOUND PREP COOLER AND COLD HOLDING UNIT-56.4F IN PREP AREA AT-60F/MAINTAINING IMPROPER COLD TEMPERATURES. MUST NOT USE COOLERS.UNITS WILL BE TAGGED HELD FOR INSPECTION.MUST USE ADDITIONAL COOLERS ON PREMISES MAINTAINING 40F OR BELOW.CONTACT REFGERATION SERVICE.CRITICAL CITATION ISSUED
FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPERS TEMPERAURES INSIDE COOLER.CHOPPED TOMATOES-1LB/57.3F,SOY PATTIES-1-LB/62.F,SOY CHICKEN-1/3LB/60F.MUST MAINTAIN FOODS AT 40F OR BELOW.APPROX 2 1/ LBS,COST $40.00 WAS DISCARDED BY OWNER.CRITICAL CITATION ISSUED.
DBRIS ON FLOORS AROUND EQUIPMENT,MOP ROOM.MUST CLEAN/MAINTAIN.
All food not stored in the original container shall be stored in properly labeled containers.OBSERVED CAKE,PIES WIYHOUT LABELS.INSTRUCTED TO PROVIDE PROPER LABELS NAME ADDRESS PHONE ETC.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN FRONT STORAGE SHELVES,EXTERIOR OF STOVE,INTERIOR OF REACH IN COOLERS.CLEAN/SANITIZE SLICER,CHOPPER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED CRACKED FLOOR TILES.INSTRUCTED TO REPLACE.
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.NEED THERMOMETERS IN ALL COOLERS.
All food not stored in the original container shall be stored in properly labeled containers.OBSERVED CAKE, AND PIES WITH OUT LABELS INSTRUCTED TO PROVIDE PROPER LABELS NAME, ADDRESS, PHONE#,ETC.
All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN FRONT STORAGE SHELVES, CLEAN EXTERIOR STOVE, FRYERS, AND THE INTERIOR OF REACH IN COOLERS. CLEAN AND SANITIZE SLICER, AND CHOPPER
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR IN REAR PREP ARREA NEEDS REPAIR UNDER 3 DOOR COOLER, AND OBSERVED CRACKED FLOOR TILES INSTRUCTED TO REPLACE.
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.NEED THERMOMETERS FOR ALL COOLERS.
NOW ABATED.
NOW ABATED.
NOW ABATED.
NOW ABATED.
NOW ABATED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL/PAINT ALL RAW WOOD SHELVES IN THE PREP AND BEHIND THE FRONT COUNTER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS IN THE STORAGE CLOSETS.
The walls and ceilings shall be in good repair and easily cleaned. MUST PROVIDE WALL BASE TO THE LOWER PART OF THE WALLS IN THE OFFICE/STORAGE AREA, ON OUTER COUNTER BY EMPLOYEES TOILET ROOM AND THROUGH OUT AS NEEDED. MUST ALSO, SEAL AROUND WALL BASES IN DINING, PREP AREA, AROUND ALL ELECTRICAL OUTLETS AND FIXTURES TO MAKE TIGHT FITTED. MUST FIX ALL DAMAGED WALLS, COVER ALL OPENINGS AND PAINT UNFINISHED WALLS IN TOILET ROOM, PREP, CLOSETS AND STORAGE AREAS.
None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF-CLOSING DEVICE TO BOTH TOILET ROOMS.
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 WORKING VENTILATION ABOVE COOKING EQUIPMENT. MUST COVER/ENCLOSE WATER PIPES ABOVE PREP AREA. MUST INSTALL A 3-COMP. SINK LARGE ENOUGH TO SUBMERGE THE LARGEST UTENSIL OR SUBSTITUTE LARGER UTENSILS WITH UTENSILS THAT CAN BE SUBMERGED INTO SINK ON THE PREMISES.
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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