FEB 4
2015
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
ED DEBEVIC'S.
YOUR CALL. 57/100
640 N WELLS ST · RIVER NORTH, CHICAGO
Last inspected February 4, 2015 · passed
7 of 12 inspections passed, 2 failed, 3 passed with conditions. 11 critical violations across the record.
THE NUMBERS
INSPECTIONS
12
7 passed · 3 w/ conditions · 2 failed
VIOLATIONS
49
includes 11 critical
RECORDS COVER
4 YEARS
since Apr 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST PROVIDE LID FOR THE ICE BIN BEHIND THE BAR AND THE ON THE SODA STATION ON THE BACK AND MIDDLE ROOM.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
RE SEAL THE FLOOR IN THE DRY FOOD STORAGE ROOM IN THE BASEMENT.
JAN 262015FAILED5 violations1 CRITICALDETAILS
JAN 26
2015
FAILED
5 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
FOUND FRONT REVOLVING DOOR AND SIDE FRONT DOOR NOT RODENT/INSECTS PROOFED. WITH OVER 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR AND THE RUBBER DOOR SWEEP IS RIPPED OFF. INSTRUCTED TO RODENT/INDSECTS PROOFED THE DOORS. CITATION ISSUED SERIOUS 7-38-020.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST PROVIDE LID FOR THE ICE BIN BEHIND THE BAR AND THE ON THE SODA STATION ON THE BACK AND MIDDLE ROOM.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
RE SEAL THE FLOOR IN THE DRY FOOD STORAGE ROOM IN THE BASEMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE STAINED AND DAMAGED CEILING TILES IN THE PAPER SUPPLY ROOM AND MAINTAIN. MUST SEAL ALL THE GAP AROUND THE PIPE AND CONDUIT IN THE PAPER SUPPLY ROOM AND MAINTAIN. FILTER ON THE REAR AND FRONT HOOD CANOPY WITH DUST AND GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
CUSTOMER'S WASHROOM VENTILATION NOT WORKING. MUST REPAIR AND MAINTAIN.
JUL 232014PASSED3 violationsDETAILS
JUL 23
2014
PASSED
3 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT ROOM WITH THE WALK IN FREEZER, WALK IN COOLER AND HAND WASH SINK AND STAIR WAYS LEADING TO THE BASEMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
NOTED SOME STAINED AND SOME MISSING TILES ON CEILING AT THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK AT THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
DEC 272013PASSED5 violationsDETAILS
DEC 27
2013
PASSED
5 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL ALL DRY FOOD STORAGE CONTAINERS WITH NAME OF CONTENTS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE FOOD STORAGE RACKS IN THE WALK-IN COOLERS AND STAINLESS STEEL WALL SHELVES IN THE FOOD PREP AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MAINTAIN THE FLOORS DRY IN THE DISHWASH AREAS AND REMOVE CARDBOARD USED AS MATTING FOR THE FLOOR IN THIS AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE THE WATER STAINED CEILING TILES IN THE BASEMENT STORAGE ROOMS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST PROVIDE A WORKING EXHAUST FAN IN BOTH EMPLOYEE RESTROOMS IN THE BASEMENT.
DEC 262013PASS W/ CONDITIONS9 violations4 CRITICALDETAILS
DEC 26
2013
PASS W/ CONDITIONS
9 violations4 CRITICALDETAILS
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
OBSERVED IMPROPER HYGIENIC FOOD HANDLING PRACTICES BY A FOOD HANDLING EMPLOYEE. OBSERVED A FOOD HANDLING EMPLOYEE CHANGE THEIR GLOVES WITHOUT FIRST WASHING THEIR HANDS. MANAGEMENT INSTRUCTED OF PROPER HANDWASHING AND WHEN TO WASH THEIR HANDS. CRITICAL VIOLATION 7-38-010A.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
THE LOW TEMPERATURE DISHMACHINE WAS NOT IN USE AT THE TIME OF THE INSPECTION. MANAGEMENT STATED THAT THE MACHINE WAS SHUT DOWN VOLUNTARILY BECAUSE IT WOULD OVERFLOW THE FLOOR DRAIN WHEN IT WAS USED. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE MACHINE WORKS PROPERLY AND IS SANITIZING AT 100 PPM CHLORINE. NO CITATION ISSUED. THE MACHINE WAS NOT IN USE AT THE TIME OF THE INSPECTION. DISHES WERE WASHED IN THE 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
NO HOT WATER WAS PROVIDED TO THE 3 COMPARTMENT SINK IN THE DISHROOM AREA. HOT WATER TEMPERATURE ONLY REACHED 99F. MANAGEMENT RESET THE HOT WATER HEATER AND HOT WATER WAS PROVIDED AND MAINTAINED ABOVE 110F. MANAGEMENT INSTRUCTED THAT HOT WATER ABOVE 110F BE PROVIDED AT ALL TIMES FOR PROPER WASHING OF DISHES AND UTENSILS. CRITICAL VIOLATION 7-38-030.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
NO SOAP OR PAPER TOWELS WERE PROVIDED AT THE EXPOSED HANDSINK BEHIND THE BAR. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED THAT ALL HANDSINKS MUST BE SUPPLIED WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL ALL DRY FOOD STORAGE CONTAINERS WITH NAME OF CONTENTS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE FOOD STORAGE RACKS IN THE WALK-IN COOLERS AND STAINLESS STEEL WALL SHELVES IN THE FOOD PREP AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MAINTAIN THE FLOORS DRY IN THE DISHWASH AREAS AND REMOVE CARDBOARD USED AS MATTING FOR THE FLOOR IN THIS AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE THE WATER STAINED CEILING TILES IN THE BASEMENT STORAGE ROOMS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST PROVIDE A WORKING EXHAUST FAN IN BOTH EMPLOYEE RESTROOMS IN THE BASEMENT.
show all 12 inspections →
JUL 242013PASSED3 violationsDETAILS
JUL 24
2013
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
SODA GUN INTERIOR SURFACES AT SODA STATION NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MOLDY INSULATION AROUND PIPE IN WALK-IN COOLER, INSTRUCTED TO REMOVE.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOOD HANDLERS IN PREP AREA NOT WEARING HAIR RESTRAINTS, INSTRUCTD TO WEAR.
JUN 282012PASSED4 violationsDETAILS
JUN 28
2012
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
THE SPLASHGUARDS ON BOTH SIDES OF THE DISHMACHINE MUST EXTEND TO THE BOTTOM OF THE CONVEYOR COUNTER, SO THAT WATER DOES NOT POUR ONTO THE FLOOR. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOLLOWING NEED CLEANING: INTERIOR BOTTOM OF FRYERS, FANGUARDS & CONDENSERS OF WALK-IN COOLERS, DUE TO DUST OR GREASE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
THE FLOOR GROUTING AT THE COOK'S LINE, AT THE FRONT OF THE DISHMACHINE & THE FLOOR INSIDE THE WALK-IN COOLER FOR BEER KEGS MUST BE RE-SEALED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WATER-STAINED CEILING TILES IN DRY STORAGE ROOMS MUST BE REPLACED.
JUL 282011PASSED4 violationsDETAILS
JUL 28
2011
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. REPLACE THE MISSING LID SECTION FROM THE RECYCLED GARBAGE DUMPSTER.
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 FAN COVERS IN THE WALK-IN COOLERS.
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 ALONG THE FLOOR OF COOK'S LINE.
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. CLEAN OR REPLACE THE STAINED CEILING TILES AROUND THE VENTILATION HOODS.
JUL 212011FAILED7 violations3 CRITICALDETAILS
JUL 21
2011
FAILED
7 violations3 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED SANDWICH PREP COOLER WITH AN AIR TEMPERATURE OF 54F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
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 STORED AT IMPROPER TEMPERATURES. OBSERVED TUNA SALAD AT 60F, HAMBURGERS AT 45F, MOZZARELLA AND SPINACH CHEESE STICKS AT 57F, MEATLOAF AT 54F, GUACAMOLE AT 61F, TURKEY AT 52, COOKED CHICKEN AT 52F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $52. CRITICAL VIOLATION 7-38-005A.
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. OBSERVED GREASE LEAKING FROM THE GARBAGE DUMPSTER AND EXCESSIVE AMOUNT OF GREASE LOCATED UNDER AND AROUND THE GARBAGE DUMPSTER. MANAGEMENT INSTRUCTED TO MAINTAIN THE AREA CLEAN AND REPLACE THE DUMPSTER IF NEEDED. SERIOUS VIOLATION 7-38-020.
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. REPLACE THE MISSING LID SECTION FROM THE RECYCLED GARBAGE DUMPSTER. REPLACE ANY TORN DOOR GASKETS ON THE PREP 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. DETAIL CLEAN THE FAN COVERS IN THE WALK-IN COOLERS, FOOD STORAGE RACKS IN THE WALK-IN COOLERS.
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. REPAIR THE FLOOR IN THE 1ST FLOOR WALK-IN COOLER SO THAT THERE ARE NO GAPS BETWEEN THE FLOORING SECTIONS. DETAIL CLEAN THE FLOOR OF THE WALK-IN COOLERS AND ALONG THE FLOOR OF COOK'S LINE.
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 AND CEILING OF THE 1ST FLOOR WALK-IN COOLER. CLEAN OR REPLACE THE STAINED CEILING TILES AROUND THE VENTILATION HOODS. REPLACE THE WATER STAINED CEILING TILES IN THE BASEMENT.
APR 162010PASS W/ CONDITIONS2 violations1 CRITICALDETAILS
APR 16
2010
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. No running hot water throughout premises at this time, cold to the touch. Instructed manager must have running hot water at all sinks throughout premises at all time. Critical violation. Citation issued, ticket #H000058033 12.
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. Floor tiles in poor repair at cookline and at rear prep area by mixer. Instructed manager to repair/regrout all damaged floor tiles.
APR 132010PASS W/ CONDITIONS5 violations2 CRITICALDETAILS
APR 13
2010
PASS W/ CONDITIONS
5 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Sauce prep reach in cooler not maintained, ambient air temperature at 57.3 F. Instructed manager all coolers ambient air temperature must be 40 F or below. Citation issued. Ticket #000058030 18.
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 potentially hazardous foods held at improper temperatures between 50.7 F and 51.6 F- chicken, coleslaw, ribs, cheese, cream and guacamole. All out of temperature foods voluntarily discarded at this time. Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. Citation issued.
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. The following not clean- accumilated dust build up on coolers compressors, food build up on lower side of shelves/dishmachine drain boards, accumilated grease/food build up inside fryers and accumilated food build up inside prep coolers doors gaskets. Must clean and maintain all unclean equipment.
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. Floor tiles in poor repair at cookline and at rear prep area by mixer. Instructed manager to repair/regrout all damaged floor tiles.
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 have thermometers inside all coolers.
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 →