NOV 5
2012
PASS W/ CONDITIONS
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
GFC.
YOUR CALL. 62/100
5158 W DIVISION ST · HUMBOLDT PARK, CHICAGO
Last inspected November 5, 2012 · passed with conditions
3 of 5 inspections passed, 1 failed, 1 passed with conditions. 2 critical violations across the record.
THE NUMBERS
INSPECTIONS
5
3 passed · 1 w/ conditions · 1 failed
VIOLATIONS
32
includes 2 critical
RECORDS COVER
2 YEARS
since Jun 2010
INSPECTION HISTORY
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AT TIME OF INSPECTION AS REQUIRED DURING OPERATION. MUST HAVE A CERTIFIED MANAGER ON DUTY AT ALL TIMES.
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 STOVE,FRYER,SHELVING UNITS,PREP COOLER,PREP TABLES.MUST DEFROST CHEST FREEZERS,MOP SINK, CLEAN INTERIOR BOTTOM CABINETS OF FRYERS TO REMOVE GREASE OBSERVED.
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 GREASE BUILD UP FROM FLOOR ALONG WALL BASES & UNDER COOKING EQUIPMENT.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPAIR LEAKY FAUCET AT 3- COMP SINK.
JAN 262012PASSED9 violationsDETAILS
JAN 26
2012
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 FOOD STORAGE CONTAINERS.
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 PROVIDE SINK STOPPERS.MUST REPLACE WORN CUTTING BOARD.
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 STOVE,FRYER,SHELVING UNITS,PREP COOLER,PREP TABLES.MUST DEFROST CHEST FREEZERS,MOP SINK.
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 CLEAN GREASE BUILD UP FROM FLOOR ALONG WALL BASES & UNDER COOKING 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 CLEAN WALLS WHERE NEEDED.MUST REPAIR OR REPLACE DAMAGED WALL TILES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Inspector Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.MUST REPAIR LEAKY FAUCET AT 3- COMP SINK.MUST REPLACE STOVE UNDER VENTILATION HOOD
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Inspector Comments: 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 ALL COLD HOLDING UNITS.
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 & AWAY FROM WALLS THROUGHOUT
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
Inspector Comments: All employees must wear garments that are clean and of washable character and nature.MUST PROVIDE HAIR RESTRAINT FOR FOOD HANDLER.
JAN 192012FAILED12 violations2 CRITICALDETAILS
JAN 19
2012
FAILED
12 violations2 CRITICALDETAILS
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 EVIDENCE OF MORE THAN 60 RAT & MICE DROPPINGS ON FLOOR ALONG WALL BASES IN REAR DRY FOOD STORAGE AREA,ON TOP OF UNUSED DEEP FRYER,INSIDE OF STOVE,BEHIND & AT MOTOR OF UNUSED POP COOLER,TOILET ROOM.ALSO FRONT DOOR DOOR SWEEP WORN.ALSO NO PEST CONTROL LOG BOOK.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOOR.PROVIDE A PEST CONTROL LOG BOOK.(SERIOUS 7-38-020)CITATION ISSUED.
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 OUTSIDE GARBAGE DUMPSTER LID MISSING.MUST REPLACE & MAINTAIN.(SERIOUS 7-38-020)CITATION ISSUED.
* 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 CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFICATE POSTED TO VIEW.MUST PROVIDE AND POST CERTIFICATE AT ALL TIMES.
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 FOOD STORAGE CONTAINERS.
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 SINK STOPPERS.MUST REPLACE WORN CUTTING BOARD.
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 STOVE,FRYER,SHELVING UNITS,PREP COOLER,PREP TABLES.MUST DEFROST CHEST FREEZERS,MOP SINK.
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 GREASE BUILD UP FROM FLOOR ALONG WALL BASES & UNDER COOKING 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 CLEAN WALLS WHERE NEEDED.MUST REPAIR OR REPLACE DAMAGED WALL TILES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.MUST REPAIR LEAKY FAUCET AT 3- COMP SINK.MUST REPLACE STOVE UNDER VENTILATION HOOD.
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 ALL COLD HOLDING UNITS.
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 & AWAY FROM WALLS THROUGHOUT.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees must wear garments that are clean and of washable character and nature.MUST PROVIDE HAIR RESTRAINT FOR FOOD HANDLER.
OCT 62011PASSED4 violationsDETAILS
OCT 6
2011
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Non food contact surfaces of cooking equipment, cooler shelving, racks not clean need detailede cleaning(crevices).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floors under heavy equipment, cooking equipment in prep area, not clean need detailed cleaning(corners),
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Missing light shields in kitchen prep area shall be provided, light shields need cleaning in prep area.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Exhaust vents(ventilation)in coolers, kitchen prep area not clean, need detailed cleaning.
JUN 252010PASSED3 violationsDETAILS
JUN 25
2010
PASSED
3 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. MUST REMOVE ALL CONTACT PAPER FROM ALL SURFACES, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE, MUST REMOVE ALL ICE FROM REACH-IN FREEZER
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 FLOOR SURFACE THOUGHT-OUT PREMISES
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 LEAKING FAUCET AT 3 COMP SINK
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 →