JUL 17
2014
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
HEAVEN ON SEVEN ON RUSH.
YOUR CALL. 67/100
600 N MICHIGAN AVE · STREETERVILLE, CHICAGO
Last inspected July 17, 2014 · passed
4 of 7 inspections passed, 2 failed, 1 passed with conditions. 3 critical violations across the record.
THE NUMBERS
INSPECTIONS
7
4 passed · 1 w/ conditions · 2 failed
VIOLATIONS
26
includes 3 critical
RECORDS COVER
3 YEARS
since Nov 2010
INSPECTION HISTORY
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
OBSERVED BULK FOOD ITEMS UNLABELED IN THE PREP AREA. INSTRUCTED TO LABEL ALL BULK FOOD ITEMS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED A HOLE IN THE MOP SINK DRAINING WATER ONTO THE FLOOR. INSTRUCTED TO REPAIR THE MOPSINK.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED CEILING TILES MISSING OVER WALK IN COOLER AND WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN CEILING TILES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED THE 3 COMPARTMENT SINK SPRAYER HEAD BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
SEP 92013PASS W/ CONDITIONS3 violations1 CRITICALDETAILS
SEP 9
2013
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE LINE PREP COOLER. OBSERVED CHICKEN AT 45.6F, SAUSAGE AT 54.8F, EGG BATTER AT 50.3F, DRESSING AT 54.3F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED STANDING WATER BETWEEN THE FLOOR TILES. MUST REGROUT THE FLOOR TILES OF THE COOK'S LINE, BAR, REAR PREP AREA AND DISHWASH AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE THE MISSING BASEBOARD TILE IN THE DISHROOM.
MAY 222012FAILED6 violationsDETAILS
MAY 22
2012
FAILED
6 violationsDETAILS
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
NO HOT RUNNING WATER AT WOMEN'S TOILET ROOM HAND SINKS, INSTRUCTED MGR TO PROVIDE.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MISSING LABELS AT BULK FOOD AND SPICE CONTAINERS, INSTRUCTED TO PROVIDE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DUST BUILD AT PIPES INSIDE WALK-IN COOLER, INSTRUCTED TO CLEAN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MISSING LIGHT SHIELD AT LIGHT FIXTURE ABOVE 3-COMP SINK. INSTRUCTED TO INSTALL.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INSTALL A VACUUM BREAKER AT HOSE CONNECTION AT DISH WASHING AREA.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
ICE SCOOP PLACED ON TOP OF ICE CUBES, INSTRUCTED TO STORE OFF CUBES.
show all 7 inspections →
NOV 92011FAILED6 violations2 CRITICALDETAILS
NOV 9
2011
FAILED
6 violations2 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
(7-38-030) INADEQUATE UTENSIL/EQUIPMENT SANITATION. THE HIGH TEMPERATURE DISHMACHINE IS REGISTERING A FINAL RINSE TEMP. OF 153.2-167.4 ONLY. INSTRUCTED TO USE 3-COMP. SINK TO EFFECTIVELY SANITIZE ALL UTENSILS/EQUIPMENT, WITH 200-PPM QUATS UNITL UNIT IS FIXED. 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.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
(7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 11-SMALL/FRUIT FLIES ON WALLS, BOXES & SHELVES OF DRY STORAGEAREA AT BACK PREP ROOM (EAST WALL); 6-ON WALL/CEILING AT DISHROOM; 5-ON A ILLAR AROUND THE BAR. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. 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.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ALL ICE BINS AT THE BAR MUST HAVE LIDS-INSTRUCTED TO PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOLLOWING NEED CLEANING: CAN OPENER, INTERIOR FLOOR OF FRONT COOLER DRAWERS; DE-LIME EXTERIOR OF DISHMACHINE ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS AT BAR & DISHROOM MUST BE KEPT CLEAN & DRY, INCLUDING FLOOR DRAINS, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS/CEILING TILES AFFECTED BY PESTS/FOOD STAINS/DUST MUST CLEANED & SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.
NOV 22010PASSED7 violationsDETAILS
NOV 2
2010
PASSED
7 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. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, BROKEN. MUST REPLACE AND MAINTAIN 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR OF REACH-IN COOLERS, ICE MACHINE, STORAGE SHELVES AND PREP TABLES. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. FLOORS THROUGHOUT PREP AREA IN NEED OF REGROUTING. MUST CLEAN, REGROUT AND MAINTAIN FLOORS AT ALL TIMES.
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. Use dustless cleaning methods. CEILING IN DRY STORAGE AREA IN NEED OF CLEANING TO RERMOVE DUST AT AIR VENT, WALL AND IN CEILING AT FRONT HOT LINE IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN NEED OF SHIELDING WITH TUBES AND END CAPS. MUST SHIELD AND MAINTAIN AT ALL TIMES.
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. 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. BAR GUNS IN NEED OF DRAIN TUBES. MUST INSTALL AND MAINTAIN.
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 CHECK AND CALIBRATE STEM THERMOMETERS DAILY.
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 →