JUN 23
2017
PASS W/ CONDITIONS
1 violation1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
DEL CAMPOS RESTAURANT.
YOUR CALL. 50/100
3125 W CERMAK RD · NORTH LAWNDALE, CHICAGO
Last inspected June 23, 2017 · passed with conditions
8 of 12 inspections passed, 1 failed, 3 passed with conditions. 5 critical violations across the record.
THE NUMBERS
INSPECTIONS
12
8 passed · 3 w/ conditions · 1 failed
VIOLATIONS
65
includes 5 critical
RECORDS COVER
7 YEARS
since Apr 2010
INSPECTION HISTORY
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
FOUND NO RUNNING WATER AT THE FESTIVAL BOOTH PER CITY CODE. INSTRUCTED TO PROVIDE AND MAINTAIN HOT AND COLD RUNNING WATER AT ALL TIMES. AT 3:40 P.M. FACILITY HAD HOT AND COLD RUNNING WATER RESTORED. CDI. CRITICAL VIOLATION 7-38-030.
JUN 172016PASS W/ CONDITIONS1 violation1 CRITICALDETAILS
JUN 17
2016
PASS W/ CONDITIONS
1 violation1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND 20 LBS OF COOKED SHREDDED BEEF AT 59.5F STORED IN A BUSSING TUB IN A CHEST FREEZER. INSTRUCTED TO STORE AT 40F OR LOWER, 140 OR HIGHER. CRITICAL CITATION ISSUED 7-38-005 FOOD DISCARDED VALUED AT $40.
APR 292016PASSED9 violationsDETAILS
APR 29
2016
PASSED
9 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL PREPARED FOODS AND FOODS NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED AND DATED. ALL DESSERTS PURCHASED FROM LICENSED SUPPLIERS MUST BE PROPERLY LABELED WHEN PUT ON DISPLAY FOR SALE.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
ALL MULTI-USE EQUIPMENT AND UTENSILS MUST BE PROPERLY STORED INVERTED(HANDLES UP OR OUT) IN CLEAN CONTAINERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST DEFROST ALL FREEZERS IN REAR AND 3-DOOR COOLER IN PIZZA PREP AREA WITH EXCESSIVE ICE BUILD-UP INSIDE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, CABINET INTERIOR OF DEEP FRYER, SIDES OF ALL COOKING EQUIPMENT ON COOK LINE, PIZZA PADDLE AND HOLSTER ATTACHED TO TABLE NEAR LARGE WHITE COMMERCIAL PIZZA OVEN, CAN OPENER AND SLEEVE ATTACHED TO PREP TABLE, ALL KNIVES AND UTENSILS STORED AGAINST THE WALLS THROUGHOUT, ALL PREP TABLES, STORAGE RACKS AND STORAGE SHELVES THROUGHOUT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS THROUGHOUT ALL AREAS ON FIRST FLOOR AND IN BASEMENT NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(MASSIVE DEBRIS FOUND BETWEEN COOLERS AND FREEZERS, GREASE AND FOOD DEBRIS ON COOK LINE, DEBRIS ALONG THE BASES OF THE WALLS IN ALL AREAS OF THE BASEMENT).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REMOVE ALL PEELING AND CHIPPING PAINT FROM CEILINGS AND WALLS THROUGHOUT. CLEAN ALL DIRT AND STAINS FROM WALLS THROUGHOUT WHERE PRESENT AND PAINT ALL AREAS THAT ARE NO LONGER EASILY CLEANABLE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE ALL MISSING END CAPS ON LIGHTS THROUGHOUT WHERE MISSING, AND CLEAN ALL LIGHT SHIELDS WHERE NEEDED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTALL MECHANICAL VENTILATION IN BOTH EMPLOYEE WASHROOMS. PROVIDE STOPPERS FOR ALL SECTIONS OF 3 COMPARTMENT SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST CLEAN AND MAINTAIN ALL UNUSED EQUIPMENT IN BASEMENT STORAGE AREA (CLEAN POP REISUE FROM PREP TABLE).
APR 222016FAILED11 violations1 CRITICALDETAILS
APR 22
2016
FAILED
11 violations1 CRITICALDETAILS
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
NO SOAP AND SANITARY HAND DRYING DEVICE FOUND AT DESIGNATED HAND WASHING FACILITY IN MAIN FOOD PREP AREA. CRITICAL VIOLATION 7-38-030.
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
NO CHEMICAL TEST STRIPS FOR 3 COMPARTMENT SINK ON PREMISES IN DISH WASHING AREA - MUST PROVIDE. 7-38-030
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL PREPARED FOODS AND FOODS NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED AND DATED. ALL DESSERTS PURCHASED FROM LICENSED SUPPLIERS MUST BE PROPERLY LABELED WHEN PUT ON DISPLAY FOR SALE.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
ALL MULTI-USE EQUIPMENT AND UTENSILS MUST BE PROPERLY STORED INVERTED(HANDLES UP OR OUT) IN CLEAN CONTAINERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST DEFROST ALL FREEZERS IN REAR AND 3-DOOR COOLER IN PIZZA PREP AREA WITH EXCESSIVE ICE BUILD-UP INSIDE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, CABINET INTERIOR OF DEEP FRYER, SIDES OF ALL COOKING EQUIPMENT ON COOK LINE, PIZZA PADDLE AND HOLSTER ATTACHED TO TABLE NEAR LARGE WHITE COMMERCIAL PIZZA OVEN, CAN OPENER AND SLEEVE ATTACHED TO PREP TABLE, ALL KNIVES AND UTENSILS STORED AGAINST THE WALLS THROUGHOUT, ALL PREP TABLES, STORAGE RACKS AND STORAGE SHELVES THROUGHOUT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS THROUGHOUT ALL AREAS ON FIRST FLOOR AND IN BASEMENT NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(MASSIVE DEBRIS FOUND BETWEEN COOLERS AND FREEZERS, GREASE AND FOOD DEBRIS ON COOK LINE, DEBRIS ALONG THE BASES OF THE WALLS IN ALL AREAS OF THE BASEMENT).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REMOVE ALL PEELING AND CHIPPING PAINT FROM CEILINGS AND WALLS THROUGHOUT. CLEAN ALL DIRT AND STAINS FROM WALLS THROUGHOUT WHERE PRESENT AND PAINT ALL AREAS THAT ARE NO LONGER EASILY CLEANABLE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE ALL MISSING END CAPS ON LIGHTS THROUGHOUT WHERE MISSING, AND CLEAN ALL LIGHT SHIELDS WHERE NEEDED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR BOTH LEAKY FAUCETS AT 3 COMPARTMENT SINK IN DISH WASHING AREA. INSTALL MECHANICAL VENTILATION IN BOTH EMPLOYEE WASHROOMS. PROVIDE STOPPERS FOR ALL SECTIONS OF 3 COMPARTMENT SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST CLEAN AND MAINTAIN ALL UNUSED EQUIPMENT IN BASEMENT STORAGE AREA (CLEAN POP REISUE FROM PREP TABLE).
JUN 192015PASS W/ CONDITIONS2 violations2 CRITICALDETAILS
JUN 19
2015
PASS W/ CONDITIONS
2 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE LOCATION 1 PREPARATION AREA. NOTED APPROXIMATELY 5LBS OF PRODUCT AT IMPROPER TEMPERATURES RANGING BETWEEN 55-58.1 DEGREES F. NOTED APPROXIMATLEY 3LBS OF SLICED TOMATOES AT 55 DEGREES F AND AND 2LBS OF SOUR CREAM AT 58.1 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW AND 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
INADEQUATE HAND WASHING FACILITIES FOR EMPLOYEES IN THE LOCATION 2 FOOD PREPARATION AREA. NOTED AN IGLOO STYLE WATER DISPENSER BEING USED TO STORE CLEAN WATER FOR HAND WASHING AND A PLASTIC BUCKET LOCATED UNDERNEATH BEING USED TO CATCH THE WASTE WATER. MUST PROVIDE APPROVED HAND WASHING FACILITIES FOR USE IN THE CITY OF CHICAGO. CRITICAL CITATION ISSUED 7-38-030
show all 12 inspections →
JUN 112015PASSED4 violationsDETAILS
JUN 11
2015
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CLEAN CAN OPENER BLADE AND SLEEVE HOLDER AT PREP TABLE IN KITCHEN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR BOTTOM OF FRYER IN KITCHEN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN WALLS BEHIND COOKING EQUIPMENT.
FOOD HANDLER REQUIREMENTS MET
INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO CERTIFIED MUST OBTAIN THE IDPH FOOD HANDLER TRAINING CERTIFICATE.
AUG 62014PASSED3 violationsDETAILS
AUG 6
2014
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
PIZZA PREP COOLER AND WALK IN COOLER DOORS, HANDLERS, AND RUBBER GASKETS NOT CLEAN, DEBRIS BUILD-UP. INSTD TO CLEAN SAME AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MISSING FLOOR DRAIN COVERS IN BASEMENT. PROVIDE SAME.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
3-COMPARTMENT SINK FAUCET LEAKING. REPAIR SAME.
FEB 142013PASSED4 violationsDETAILS
FEB 14
2013
PASSED
4 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
THE KNIVES ARE BEING STORED BEHIND THE SINK, REMOVE THE KNIVES AND AFTER SANITIZING THE KNIVES AND STORE THEM IN A CLEANABLE PLACE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE PIZZA OVEN EXHAUST IS FULL OF DUST BUILDUP, CLEAN OUT THE EXHAUST. THE STEAM TABLE SHELVES, PIZZA PREP AND WALK IN COOLERS HAVE FOOD BUILDUP ON THE INTERIOR SHELVES AND THE FREEZERS ARE FULL OF FROST BUILDUP: WASH, RINSE AND SANITIZE THE COOLER AND FREEZER INTERIORS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
THE FLOOR IS DIRTY IN THE REAR OFFICE, STORAGE AREA, CLEAN THE FLOOR FROM CORNER TO CORNER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
THE KITCHEN WALLS AND TILES ARE DIRTY, CLEAN THE WALLS.
MAR 12012PASSED4 violationsDETAILS
MAR 1
2012
PASSED
4 violationsDETAILS
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. CLEAN FAN COVERS IN WALK-IN COOLER TO REMOVE DUST, PAINT RUSTED COMPRESSOR COVER IN WALK-IN COOLER, CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED. PAINT INTERIOR DOOR OF WALK-IN COOLER. CLEAN BOTTOM OF EXPOSED HANDSINK CABINET UNDER FRONT SERVING COUNTER.
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 TWO WORN FLOOR TILE BEHIND FRONT SERVING COUNTER. CLEAN FLOOR IN FURNACE ROOM IN CORNERS. SEAL OPENINGS AROUND PIPES IN FURNACE ROOM LEADING INTO FLOOR.
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. REMOVE DUST FROM VENTILATION FANS IN BOTH WASHROOMS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPLACE WORN SUB-PUMP COVER IN BASEMENT.
MAR 282011PASSED9 violationsDETAILS
MAR 28
2011
PASSED
9 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE ALL COOKED FOODS IN COOLERS.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT ALL MULTIUSE UTENSILS ON SHELVING UNITS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE TORN SEATS,MISSING DOOR HANDLE ON 6- DOOR COOLER,LOOSE COMPRESSOR UNIT VENT IN 2- DOOR REACH IN COOLER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN VENTS IN TOILET ROOMS,FANGUARDS & SHELVING UNITS IN WALK IN COOLER,SOME STORAGE SHELVES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE SOME DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST CLEAN FLOOR UNDER, AROUND EQUIPMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST PROVIDE DOOR SWEEP ON INTERIOR DOOR LEADING TO APARTMENTS,ADJUST REAR DOOR SWEEP.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Inspector Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE SOME BURNT OUT LIGHT BULBS & END CAPS IN PREP AREAS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Inspector Comments: 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 REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK,DAMAGED SUMP PUMP LID,OVER HEAD PIPE IN BASEMENT LEAKING.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Inspector Comments: 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.MUST ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT & DRY FOOD STORAGE AREA.
MAR 112011PASSED9 violationsDETAILS
MAR 11
2011
PASSED
9 violationsDETAILS
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.MUST LABEL & DATE ALL COOKED FOODS IN COOLERS.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT ALL MULTIUSE UTENSILS ON SHELVING UNITS.
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.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE TORN SEATS,MISSING DOOR HANDLE ON 6- DOOR COOLER,LOOSE COMPRESSOR UNIT VENT IN 2- DOOR REACH IN COOLER.
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.MUST CLEAN VENTS IN TOILET ROOMS,FANGUARDS & SHELVING UNITS IN WALK IN COOLER,SOME STORAGE SHELVES.
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.MUST REPLACE SOME DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST CLEAN FLOOR UNDER, AROUND EQUIPMENT.
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.MUST PROVIDE DOOR SWEEP ON INTERIOR DOOR LEADING TO APARTMENTS,ADJUST REAR DOOR SWEEP.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE SOME BURNT OUT LIGHT BULBS & END CAPS IN PREP AREAS.
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.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK,DAMAGED SUMP PUMP LID,OVER HEAD PIPE IN BASEMENT LEAKING.
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.MUST ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT & DRY FOOD STORAGE AREA.
APR 202010PASSED8 violationsDETAILS
APR 20
2010
PASSED
8 violationsDETAILS
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. MUST LABEL ALL PREP FOODS INSIDE WALK IN COOLER.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
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. MUST REPLACE BROKEN HANDLES ON PREP REACH IN COOLER DOORS, AND ON UPRIGHT FREEZERS DOORS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, AND STORAGE SHELVES UNDER FRONT SERVING COUNTER.
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. MUST REPLACE BROKEN FLOOR TILES THRU-OUT PREMISES, AND CLEAN FLOORS THRU-OUT INCLUDING BASEMENT.
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. MUST SEAL OPENING ON BOTTOM OF WALL INSIDE MENS WASHROOM TO PREVENT PEST ENTRY, AND REPLACE MISSING CEILING TILES IN REAR STORAGE ROOM.
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. MUST REPAIR LEAK AT PIPES UNDER FRONT AREA EXPOSED SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST 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 →