JUN 17
2014
FAILED
3 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
HALO ASIAN MIX.
BEAT. 20/100
29 E ADAMS ST · LOOP, CHICAGO
Last inspected June 17, 2014 · failed
Failed 4 of 7 inspections. 3 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
7
2 passed · 1 w/ conditions · 4 failed
VIOLATIONS
32
includes 3 critical
RECORDS COVER
3 YEARS
since Feb 2011
INSPECTION HISTORY
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
INADEQUATE INSECTS CONTROL. FOUND 5 LIVE COCKROACHES UNDER KITCHEN PREP TABLE. INSTRUCTED TO ELIMINATE INSECTS FROM ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATION ISSUED. 7-38-020.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED FOOD AND SANITATION MGR ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED MGR TO OBTAIN. SERIOUS CITATION ISSUED. 7-38-012.
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
DRAIN PIPE AT FRONT PREP AREA HAND SINK LEAKING EXCESSIVLY, INSTRUCTED MGR TO REPAIR AND MAINTAIN. SERIOUS CITATION ISSUED 7-38-030.
AUG 262013PASS W/ CONDITIONS6 violationsDETAILS
AUG 26
2013
PASS W/ CONDITIONS
6 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
DURING INSPECTION CITY OF CHICAGO FOOD SERVICE MANAGER WAS NOT PRESENT AT THE START OF THE INSPECTION AT 130PM WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED,COOKED AND SERVED. A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE PRESENT ON PREMISES AT ALL TIMES.HE ARRIVED AT 200PM VIOLATION CORRECTED DUTING INSPECTION.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN AND SANITIZE FLOOR UNDER ALL COOKING EQUIPMENT TO REMOVE GRIME BUILD-UP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL FLOORS AT WALK-IN COOLER AND FREEZER TO REMOVE FOOD DEBRIS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST DETAIL CLEAN AND SANITIZE WINDOW SILLS AT THE FRONT DINING AREA TO REMOVE DUST BUILD-UP AND ALL DEAD INSECTS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST DETAIL CLEAN EXCESSIVELY DIRTY VENTS WITH DUST BUILD UP IN THE FRONT DINING AREA AND REAR AREAS.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
DURING INSPECTION OBSERVED ONE FOOD PREP STAFF MEMBER WITHOUT A HAIR RESTRAINT. ALL FOOD PREP STAFF AT FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
DEC 142012FAILED4 violationsDETAILS
DEC 14
2012
FAILED
4 violationsDETAILS
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
FOUND 3-COMP. SINK STILL DRAINS SLOWLY. MUST FIX.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST STILL CLEAN THE CAN OPENER AND GREASE TRAP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST STILL CLEAN FLOORS UNDER COOKING EQUIPMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST SEAL CRACKS/CREVICES IN FRONT DINING AREA.
NOV 132012FAILED14 violations2 CRITICALDETAILS
NOV 13
2012
FAILED
14 violations2 CRITICALDETAILS
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
FOUND REAR EXPOSED HANDWASHING SINK NOT ACCESSIBLE THERE'S A STORAGE RACK BLOCKING IT. INSTRUCTED TO ALWAYS HAVE ALL HANDWASHING SINKS ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION 7-38-030
NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
FOUND OVER 40 L8VE ROACHES IN THE REAR PREP, TOILET ROOM AND FRONT PREP AREA. INSTRUCTED TO ELIMINATE ALL LIVE ROACHES, CLEAN AFFECTED AREAS AND CONTACT PEST CONTROL COMPANY FOR SERVICES. CRITICAL VIOLATION 7-38-020
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANANGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, PORK, CHICKEN, RICE, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
FOUND 3-COMP. SINK IN POOR REPAIR/NOT MAINTAINED. SINK SLOWLY DRAINS. INSTRUCTED TO HAVE SINK REPAIRED SO THAT IT PROPERLY DRAINS. GREASE IS BACKING UP INTO COMPARTMENTS FROM GREASE TRAP. SERIOUS VIOLATION 7-38-030
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST PROPERLY LABEL/DATE FOOD ITEMS IN WALK-IN/SERVICE COOLERS THAT HAS BEEN COOKED /PREPARED OR REMOVE FROM ITS ORIGINAL PACKAGING.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST PROVIDE A SPLASH GUARD TO BOTH SIDES OF THE FRONT EXPOSED HANDWASHING SINK TO SEPARATE FROM PREP TABLES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN/MAINTAIN ALL PREP TABLES, SHELVES, CABINET UNDER BEVERAGE STATION, COOLERS, STEAM TABLES AND INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS. MUST ALSO CLEAN CAN OPENER AND GREASE TRAP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT, IN WALK IN COOLER AND FREEZER. ALSO CLEAN INTERIOR/EXTERIOR OF ALL FLOOR DRAINS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST PROVIDE MISSING COVING TO FRONT/REAR WALLS AND ELEVATE ALL STOCK ITEMS 6" OFF THE FLOOR.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST DETAIL CLEAN/MAINTAIN ALL CEILING TILES/VENTS IN PREP/TOILET ROOMS. WALLS MUST BE CLEAN AROUND COOKING EQUIPMENT, COOLER AND AROUND BEVERAGE STATION.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST SEAL ALL CRACKS AND CREVICES THROUGH OUT.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE FRONT EXPOSED HAND WASHING SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST ELIMINATE ALL CLUTTER AND ORGANIZE REAR PREP/STORAGE AREA.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
show all 7 inspections →
FEB 162011FAILED5 violationsDETAILS
FEB 16
2011
FAILED
5 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. SNEEZE GUARD TOO SHORT, MUST HAVE PROPER SNEEZE GUARD SIZE INSTALLED FOR FRONT SERVICE LINE.
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 INSIDE WALK-IN COOLER, LOOSE DOOR SWEEP FOR FRONT DOOR, MUST REPLACE.
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 INSTALL ADDITIONAL HAND SINK FOR PREP AREA. MUST REPAIR LEAKY PIPE UNDER HAND SINK IN REAR PREP AREA .
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 ORGANIZE REAR STORAGE AREA AROUND SODA SYRUP.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLER MUST WEAR PROPER HAIR RESTRAINTS.
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 →