Chicago Health Dept
1767 W 95TH ST · BEVERLY, CHICAGO
Last inspected 2014.
7 inspections on record since 2010 · Last inspected Apr 2014.
Last inspected Apr 2014. Records may not reflect current conditions.
INTERIOR OF DEEP FRYERS NOT CLEAN,AND BOTTOM OF PREP TABLES, TABLES LEGGS,ETC.
CLEANING EQUIPMENT NOT MAINTAIN IN CLOSET.MUST DUMP DIRTY WATER AND,CLEAN BUCKET AND PROPERLY STORE MOP/UPRIGHT AFTER USE.
NEED TO CLEAN COFFEE MACHINE ABOVE COFFEE BASKET.CLEAN FILTERS.
NEED TO REPAIR THE CEILING OVER THE HOOD, NEED TO CLEAN DUSTY CEILING VENT OVER THE HOT HOLDING CABINET.
BOTTOM SHELVES OF PREP/STORAGE TABLES/ NOT CLEAN.MUST DETAIL CLEAN/MAINTAIN.
FLOORS NOT CLEAN/DEBRIS AROUND ALL EQUIPMENT AND BASEBOARDS.MUST CLEAN/MAINTAIN.
MOP NOT PROPERLY STORED.MUST PROPERLY STOR ALL CLEANING EQUIPMENT AFTER USE.
All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN INTERIOR AND EXTERIOR OF ALL BULK CONTAINERS, COOKING EQUIPMENT, SINKS.
The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING BASEBOARDS ALONG EAST WALL. CEILING NEED REPAIR ABOVE VENTILATION HOOD (PEELING PAINT). SEAL OPENINGS IN CEILING AROUND VENT IN KITCHEN.
REPAIR LEAKING DRAINPIPE UNDER 3COMP SINK.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED MANAGER TO POST ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012 CITATION ISSUED H70864 COURT DATE 1-13-11 AT 10 AM 400 W SUPERIOR ROOM 107
All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN COOLERS. LABEL ALL BULK CONTAINERS IN PREP AREA AND PACKAGED BAKED GOODS ON COUNTER.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT PLASIC FORKS AND KNIVES TO PROTECT FROM CONTAMINATION.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE FOIL ON BOTTOM SHELF OF PREP TABLE. REMOVE RUSTY SURFACES ON PREP TABLE.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, SINKS, CABINETS, SHELVES, COOLERS
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT (GREASE BUILDUP), IN PREP, STORAGE AND DINING AREAS, ALONG WALLS AND IN ALL CORNERS. PROVIDE ACCESS TO BASEMENT.
The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ALONG BASEBOARDS, ETC IN ALL AREAS. SEAL LOOSE BASEBOARDS BEHIND BEVERAGE COOLER.
TIGHTEN LOOSE FAUCET ON FRONT EXPOSED SINK.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →
Report an error on this page →