NOV 5
2010
PASSED
5 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
HIGH DIVE.
EAT. 82/100
1938 W CHICAGO AVE · WICKER PARK, CHICAGO
Last inspected November 5, 2010 · passed
Passed all 3 inspections, but 2 critical violations on file.
THE NUMBERS
INSPECTIONS
3
2 passed · 1 w/ conditions
VIOLATIONS
12
includes 2 critical
RECORDS COVER
7 MONTHS
since Apr 2010
INSPECTION HISTORY
32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NOV 32010PASS W/ CONDITIONS7 violations2 CRITICALDETAILS
NOV 3
2010
PASS W/ CONDITIONS
7 violations2 CRITICALDETAILS
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.LARGE AMOUNTS OF MOLD INSIDE ICE MACHINE//TAGGED HELD FOR INSPECTION.MUST CLEAN,SANITIZE SAID FOOD EQUIPMENTS IN DETAIL.MUST NOTIFY THE CDPH 312-746-4240 WHEN READY,TAG REMOVAL
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
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.FOUND LOW TEMPERATURE DISHMACHINE IN KITCHEN IN USE NOT DISPENSING SANITIZER AS REQUIRED ( "0" PPM)DURING THIS INSPECTION.TAGGED HELD FOR INSPECTION-MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX 312-0746-4240 WHEN SERVICED,TAG REMOVAL.
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 MISSING SINK STOPPERS FOR 3 COMP SINK,REPLACE WORNED OUT CUTTING BOARDS IN KITCHEN.
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.Clean and degrease the equipment and surfaces in detail.
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 BENEATH COOKING EQUIPMENTS ARE DIRTY,CLEAN THE FLOORS IN DETAIL.
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 REPLACE BROKEN CEILING TILES IN KITCHEN AREAS,SEAL OPENINGS ON WALLS IN BASEMENT,WALL BEHIND DRY STORAGE MUST BE SMOOTH,EASILY CLEANABLE SURFACE SAME AREA.
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.BACKFLOW PREVENTION DEVICE AT ICE MACHINE/MOP SINK NOT INSTALLED,REPAIR COLD HANDLE AT 3 COMP SINK IN KITCHEN.
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 →