DISTRICT.

Chicago Health Dept

170 W ONTARIO ST · RIVER NORTH, CHICAGO

Last inspected 2012.

9 inspections on record since 2010 · Last inspected Feb 2012.

Last inspected Feb 2012. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

FEB 2012

INSPECTION HISTORY

FEB 1

2012

PASS 2 violations

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. RUBBER GASKET AT COOLER DOORS NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

Minor Plumbing & Waste

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. LOOSE HANDLE AT HAND SINK FAUCER AT BAR AREA, INSTRUCTED TO REPAIR.

DEC 13

2011

PASS 3 violations

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.DETAIL CLEAN THE EQUIPMENT AND ANY HORIZONTAL SURFACES BEHIND THE BARS.

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.DETAIL CLEAN THE FLOOR AND FLOOR DRAINS BEHIND ALL BARS.REPAIR THE FLOOR AROUND THE FLOOR DRAIN IN THE MIDDLE OF THE MAIN BAR AREA IN FRONT OF THE 3 COMPARTMENT SINK. REPAIR/REPLACE MISSING FLOOR TILES ON FLOOR BEHIND FRONT SMALL BAR.

Minor Sanitation

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.DETAIL CLEAN THE WALLS BEHIND ALL OF THE BARS.

OCT 27

2011

PASS 3 violations

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. DETAIL CLEAN THE EQUIPMENT AND ANY HORIZONTAL SURFACES BEHIND THE BARS.

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. DETAIL CLEAN THE FLOOR AND FLOOR DRAINS BEHIND ALL BARS. REPAIR THE FLOOR AROUND THE FLOOR DRAIN IN THE MIDDLE OF THE MAIN BAR AREA IN FRONT OF THE 3 COMPARTMENT SINK.

Minor Sanitation

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. DETAIL CLEAN THE WALLS BEHIND ALL OF THE BARS.

OCT 20

2011

FAIL 5 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. OBSERVED APPROXIMATELY 19 FRUIT FLIES BEHIND THE SMALL AND MAIN BARS, CLOSET NEXT TO THE DJ BOOTH AND 1 HOUSE FLY IN THE PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

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. DETAIL CLEAN THE EQUIPMENT AND ANY HORIZONTAL SURFACES BEHIND THE BARS.

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. DETAIL CLEAN THE FLOOR AND FLOOR DRAINS BEHIND ALL BARS.

Minor Sanitation

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. DETAIL CLEAN THE WALLS BEHIND ALL OF THE BARS.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR THE COLD WATER HANDLE FOR THE MEN'S RESTROOM LEFT SIDE HANDSINK.

SEP 23

2011

PASS · 0 violations

show all 9 inspections →

SEP 20

2011

FAIL 0 violations

SEP 20

2011

FAIL 11 violations 4 CRITICAL

Critical Food Temperature

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. THE HIGH TEMPERATURE DISHMACHINE IS IMPROPERLY MAINTAINED. FINAL RINSE TEMPERATURE ONLY REACHES 170F. MANAGEMENT INSTRUCTED THAT THE FINAL RINSE TEMPERATURE MUST BE GREATER THAN 180F. NO CITATION ISSUED - MACHINE WAS NOT IN USE AT TIME OF INSPECTION. CRITICAL VIOLATION 7-38-030.

Critical Plumbing & Waste

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. NO SOAP OR PAPER TOWELS WERE AVAILABLE BEHIND ANY OF THE 3 BARS. MANAGEMENT INSTRUCTED THAT ALL BAR HANDSINKS MUST BE SUPPLIED WITH PAPER TOWELS AND HAND SOAP. CRITICAL VIOLATION 7-38-030.

Critical Pest Activity

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.EVIDENCE OF LIVE FRUIT FLIES ON THE PREMISES. OBSERVED OVER 100 LIVE FRUIT FLIES BEHIND ALL 3 BARS, IN THE DINING ROOM AND PREP AREAS. OBSERVED SEVERAL FLY STRIPS HUNG FROM THE CEILING AND SHELVING BEHIND 2 OF THE BARS. MANAGER INSTRUCTED TO REMOVE THE FLY STRIPS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE FRUIT FLY ACTIVITY. ALSO, MUST RODENT PROOF THE FRONT DOORS. CRITICAL VIOLATION 7-38-020.

Critical Documentation & Training

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 FROM REPORT #579315 ON 2/23/11 NOT CORRECTED: 21/01- A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED IN THE ESTABLISHMENT. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. CRITICAL VIOLATION 7-42-090

Serious Sanitation

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #579315 ON 2/23/11 NOT CORRECTED: 34/01- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND ALL BARS AND MAINTAIN THE FLOOR DRY. 38/01- PROVIDE DRAIN LINES CONNECTED TO ALL SODA GUNS BEHIND THE BARS AND ROUTE TO A FLOOR DRAIN.

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. LABEL AND DATE ALL PREPARED FOODS IN THE PREP COOLERS.

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. MUST PROVIDE LIDS FOR ALL ICE BINS BEHIND ALL BARS.

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. DETAIL CLEAN ALL PREP TABLES AND SHELVING, ROLLING STORAGE RACKS IN THE PREP AREA. DETAIL CLEAN ALL HORIZONTAL SURFACES BEHIND THE BARS, ALL BOTTLES OF LIQUOR, ICE BINS.

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. REPLACE THE BROKEN FLOOR TILES IN FRONT OF THE DOOR TO THE KITCHEN. FLOOR BEHIND THE SMALL BAR NEXT TO THE KITCHEN MUST BE SMOOTH AND EASILY CLEANABLE. REPAIR THE FLOOR. DETAIL CLEAN FLOOR DRAINS THROUGHOUT, ESPECIALLY BEHIND THE BARS AND NEAR THE PREP AREA 3 COMPARTMENT SINK.

Minor Sanitation

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. DETAIL CLEAN THE WALLS OF THE PREP AREA, DISHWASH AREA AND BEHIND ALL BARS.

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. MUST REMOVE CLUTTER FROM UTILITY ROOM NEXT TO THE BAR IN THE EAST ROOM. MUST REMOVE CLUTTER FROM THE FLOOR IN THE BASEMENT STORAGE AREA.

FEB 23

2011

PASS W/ CONDITIONS 5 violations

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 CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED IN THE ESTABLISHMENT. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Serious Other

* 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 FROM 4/20/10 WAS NOT POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

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. DETAIL CLEAN THE FLOOR BEHIND ALL BARS AND MAINTAIN THE FLOOR DRY.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

PROVIDE DRAIN LINES CONNECTED TO ALL SODA GUNS BEHIND THE BARS AND ROUTE TO A FLOOR DRAIN.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. MUST PROVIDE THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.

APR 20

2010

PASS W/ CONDITIONS 5 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Found reach in prep grill cooler not maintained, ambient air temperature at 48.7 F. Instructed manager to repair cooler, ambient air temperature must be 40 F or below. Citation issued. Ticket #H000058034 13.

Critical Food Temperature

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. Found the following potentailly hazardous foods held at improper temperatures between 50.1 F and 53.0 F- beef burgers, turkey burgers, cut potatoes, blue cheese, shredded cheese. Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. All out of temperature foods voluntarily discarded at this time. Citation issued.

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. Must detail clean floor under and around fryers and maintain.

Minor Employee Hygiene

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. Prep area handwash bowl hot water leaking from from faucet. Must repair and maintain sink.

Minor Pest Activity

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. Storage room clutterd along walls. Must elevate all items 6" off floor or remove items to prevent potential pest harborage.

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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