Derby
Troubled record — failed 2 of 5 inspections for food temperature, pest activity
2012-02-16 Pass Complaint Re-Inspection 1 ▾
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. DETAIL CLEAN THE VENTILATION HOOD FILTERS AND THE ATTACHED WALL SHELVING AND SHELVING ABOVE THE PREP COOLERS.
2012-02-09 Pass w/ Conditions Complaint CRITICAL 4 ▾
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED MASHED POTATOES AT 46F, GRAVY AT 47F, AND COOKED BEEF BRISKET AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 6# OF FOO...
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
NO SANITIZING RINSE WAS DETECTED AT THE REAR BAR LOW TEMPERATURE GLASSWASHING MACHINE. UNIT WAS NOT BEING USED AT THIS TIME. PREMISES HAS (2) 3 COMPARTMENT SINKS AND A HIGH TEMPERATURE DISHMACHINE TO WASH DISHES. MACHINE TAGGED HELD FOR INSPECTION...
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY WAS NOT POSTED IN THE ESTABLISHMENT. MANAGER WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT AND WAS INSTRUCTED TO POST ...
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. DETAIL CLEAN THE VENTILATION HOOD FILTERS AND THE ATTACHED WALL SHELVING AND SHELVING ABOVE THE PREP COOLERS.
2010-10-20 Pass License Re-Inspection ▾
No violations found.
2010-09-28 Fail License Re-Inspection CRITICAL 9 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. SEVEN RAT DROPPINGS IN BOTH BASEMENT WALK-IN COOLERS.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. KITCHEN THREE COMPARTMENT SINK MUST HAVE ATTACHED DRAIN BOARD. N...
TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. BOTH WASHROOMS MUST...
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. DIRTY STORED DISHES IN BASEMENT MUST CLEAN OR REMOV...
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.ALL SHELVING THROUGHOUT ENTIRE ESTABLISHMENT MUST CLEAN INCLUDING ALL COOLERS.
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. ALL COOKING EQUIPMENT AND PREP TABLES MUST BE CLEAN, IN GOOD REPAIR. NOT SEALED OR REPAIRED WITH ANYTHING UNABLE TO CLE...
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. AT SERVER STATION. UNDER BAR. BEHIND COOKS LINE EQUIPMENT. MUST BE SEALED, SMOOTH AND CLEANABLE. REMOVE ALL DEBRIS AND DIRT IN ALL AREAS.
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. COOKS LINE CEILING WITH FOOD SPLATTER, MUST CLEAN. SEAL ALL OPEN SEAMS AT DISH MACHINE. REPAIR DAMAGED WALL IN REAR PREP AREA. WALL MOUNTED SOAP DISPENSER MUST BE MOVED TO KITCHEN EX...
2010-07-13 Fail License CRITICAL 16 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OR REMOVE UNUSED COOLERS FROM PREMISES.
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST INSTALL EXPOSED HAND SINK BEHIND BAR. MUST INSTALL EXPOSED HAND SINK IN BASEMENT OR REMOVE ALL...
NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. APPROXIMATELY 20 RAT DROPPINGS FOUND IN KITCHEN AND IN BOTH WALK IN COOLERS IN BASEMENT.
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE OUTSIDE WASTE RECEPTACLE.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST PROVIDE A LARGE ENOUGH THREE COMPARTMENT SINK TO SUBMERGE L...
TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. BOTH WASHROOMS MUST...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.
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. DIRTY STORED DISHES IN BASEMENT MUST CLEAN OR REMOV...
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 INSTALL SPLASH GUARD BETWEEN EXPOSED HAND SINK AND THREE COMPARTMENT SINK. ALL SHELVING THROUGHOUT ENTIRE ESTABLISH...
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. ALL COOLERS IN ALL AREAS, ALL COOKING EQUIPMENT MUST BE CLEANED, IN GOOD REPAIR. NOT SEALED OR REPAIRED WITH DUCT TAPE.
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 IN THE FOLLOWING AREAS IN POOR REPAIR. WOODEN FLOOR UNDER BAR AND SERVER STATION WITH MISSING WOOD, UNEVEN WITH HOLES. FLOORS THROUGH...
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. ALL WALLS THROUGHOUT KITCHEN AND REAR COOLER AREA MUST CLEAN, SEAL ANY HOLES, OPENINGS, GAPS. ALONG ALL BASEBOARDS AT BAR AND KITCHEN. DIRTY WALL VENT IN DINING ROOM MUST CLEAN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE ADEQUATE LIGHTING ABOVE HOOD/COOKS LINE.
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...
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. ALL UNUSED ITEMS STORED THROUGHOUT BASEMENT MUST BE ...
NO SMOKING REGULATIONS
Smoking shall be prohibited in all public places except in designated smoking areas.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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