MAY 15
2013
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
FANTASEA.
EAT. 78/100
2122 W LAWRENCE AVE · LINCOLN SQUARE, CHICAGO
Last inspected May 15, 2013 · passed
2 of 3 inspections passed, with 1 critical violation on file.
THE NUMBERS
INSPECTIONS
3
2 passed · 1 failed
VIOLATIONS
11
includes 1 critical
RECORDS COVER
2 YEARS
since Feb 2011
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO PROVIDE A SPLASH GUARD BETWEEN THREE COMPARTMENT SINK AND EXPOSED SINK AT KITCHEN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DUST BUILD-UP ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZER, SINKS, COUNTERS AND CABINETS AT BAR AREA
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DEBRIS ON FLOORS AT REAR STORAGE ROOMS AND BAR AREA, INSTRUCTED TO DETAIL CLEAN FLOORS THRU-OUT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DUST BUILD-UP ON VENT COVERS, MUST DETAIL CLEAN VENT COVERS AT DINING AREA AND INSIDE THE WASHROOMS.
FEB 152011FAILED7 violations1 CRITICALDETAILS
FEB 15
2011
FAILED
7 violations1 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST HAVE PREP REACH IN COOLERS AT 40F OR BELOW.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing 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 REPLACE/REPAIR GREASE TRAP UNDER KITCHEN'S 3PART SINK, AND REPAIR BAR AREA 3PART SINK PIPES.
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, CHEST FREEZER, MOP SINK AND ICE MACHINE IN BAR AREA.
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 CLEAN FLOORS AT CORNERS AND ALONG WALLS THRU-OUT PREMISES.
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 REPAIR AND REPAINT WALLS INSIDE MENS WASHROOM AND BAR AREA, PAINT RAW WOOD WALLS AND DOOR FOR STORAGE ROOM, ALSO PAINT RAW WOOD SHELVES AND TRIMMING IN KITCHEN FRONT SERVING AREA. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT. REPLACE MISSING BASEBOARDS WHERE NEEDED AND SEAL OPENINGS ON WALLS WHERE NEEDED.
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 FOR COOLERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE AREAS, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALL 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 →