Jason'S Deli
Passed most recently but 7 prior failures on record
2026-02-04 Pass Canvass 3 ▾
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
INTERIOR SURFACE OF ICE MACHINE WITH SLIGHT RESIDUE. INSTD TO CLEAN AND MAINTAIN ICE MACHINE
THERMOMETERS PROVIDED & ACCURATE
INOPERABLE DISPLAY THERMOMEERS AT COLD HOLD PREP COOLER/DRAWERS. INSTD TO PROVIDE FUNCTIONAL THERMOMETERS AND MAINTAIN
NON-FOOD/FOOD CONTACT SURFACES CLEAN
EXCESSIVE BLACK SUBSTANCE ON CAULKING AT 3-COMPARTMENT SINK. INSTD TO REMOVE BLACK SUBSTANCE AND MAINTAIN CLEAN CAULKING
2025-04-08 Pass Canvass 2 ▾
NON-FOOD/FOOD CONTACT SURFACES CLEAN
OBSERVED GREASE BUILDUP ON SHELVING UNITS AND CABINET DOORS IN THE FRONT KITCHEN/PREP AREAS AND SODA DISPENSARY AREA. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
REPAIR LEAKY FAUCET AT MEN AND WOMENS RESTROOM HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN.
2024-06-04 Pass Complaint 1 ▾
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
2024-01-22 Pass Canvass Re-Inspection ▾
No violations found.
2024-01-12 Fail Canvass CRITICAL 4 ▾
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN FREEZER AND PREP AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
ALLERGEN TRAINING AS REQUIRED
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.
PREVIOUS CORE VIOLATION CORRECTED
PREVIOUS CORE VIOLATIONS FROM REPORT #2569307 ON 1/06/23 WERE NOT CORRECTED: #38 FOUND A GAP IN BETWEEN AND AT THE BOTTOM OF THE FRONT DOUBLE DOORS. MUST SEAL GAPS TO PREVENT PEST ENTRY AND MAINTENANCE. INSTRUCTED TO REPAIR AND - OR REPLACE AND MAINT...
2023-01-06 Pass Canvass CRITICAL 3 ▾
INSECTS, RODENTS, & ANIMALS NOT PRESENT
FOUND A GAP IN BETWEEN AND AT THE BOTTOM OF THE FRONT DOUBLE DOORS. MUST SEAL GAPS TO PREVENT PEST ENTRY AND MAINTAIN.
NON-FOOD/FOOD CONTACT SURFACES CLEAN
OBSERVED MINOR BLACK MOLD-LIKE BUILD-UP AROUND THE EXTERIOR PORTIONS OF THE POP MACHINE ICE SHOOT IN THE DINING AREA. OBSERVED BLACK MOLD-LIKE BUILDUP ON THE PREP COOLER GASKETS IN THE FRONT PREP AREA. MUST DETAIL CLEAN BOTH AND MAINTAIN.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
OBSERVED LEAKY FAUCETS ON THE FRONT PREP AREA HANDWASHING SINKS. MUST REPAIR AND MAINTAIN.
2022-04-20 Pass Canvass Re-Inspection ▾
No violations found.
2022-04-19 Pass Canvass Re-Inspection ▾
No violations found.
2022-04-11 Fail Canvass 6 ▾
PROPER HOT HOLDING TEMPERATURES
OBSERVED GRILLED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 128.7F. TCS FOODS MUST BE HELD AT A PROPER HOT HOLDING TEMPERATURE OF 135.0F OR ABOVE. INSTRUCTED TO DISCARD AND DENATURE FOOD. FOOD WEIGHING APPROXIMATELY 5 LBS AT A COST OF $30.00. PRI...
PROPER COLD HOLDING TEMPERATURES
OBSERVED CHOPPED ROMAINE LETTUCE USED FOR SALAD AT AN IMPROPER COLD HOLDING TEMPERATURE AT 46.2F. ALSO OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE. HARD BOILED EGGS FOUND AT 49.8F AND SPINACH FOUND AT 45.6F. TCS FOODS MUST B...
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
DISCLOSURE STATEMENT NOT PROVIDED FOR FOOD ITEMS SERVED RAW/UNDERCOOKED (STEAK, EGGS). MUST PROVIDE DISCLOSURE STATING, "THESE FOOD ITEMS ARE COOKED TO ORDER." PRIORITY FOUNDATION VIOLATION. 7-38-005.
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
MUST LABEL BULK FOOD CONTAINERS WITH COMMON NAME TO PROPERLY IDENTIFY (SPICES).
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
OBSERVED MANY FOOD HANDLER TRAINING CERTIFICATES WERE EXPIRED. INSTRUCTED TO PROVIDE VALID FOOD HANDLER TRAINING CERTIFICATES FOR CURRENT EMPLOYEES.
MISCELLANEOUS / PUBLIC HEALTH ORDERS
FOUND KIDS MENU WITH BEVERAGES NOT IN COMPLIANCE WITH ORDINANCE 7-38-060. OBSERVED KIDS MENU WITH AN OPTION OF 1% CHOCOLATE MILK CONTAINING 150 CALORIES, 16 OZ FOUNTAIN DRINK CUP SIZE. 7-38-060. NO CITATION ISSUED.
2021-02-04 Pass Complaint 3 ▾
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
NOTED SENSOR TO MIDDLE MEN'S HANDSINK NOT FUNCTIONING. INSTRUCTED TO REPAIR.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED LOOSE DEBRIS ON THE FLOORS AND CORNERS IN THE REAR DISH WASHING AREA AND ON SIDES OF 2-DOOR REFRIGERATOR UNIT IN THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED BROKEN BASEBOARD ON WALL NEAR WALK-IN COOLER. INSTRUCTED TO REPAIR.
2020-03-26 Pass Canvass 2 ▾
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
INSTRUCTED TO CLEAN THE TWO VENTS ON THE CEILING IN THE REAR PREP AREA TO REMOVE DUST BUILD UP.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
INSTRUCTED TO CLEAN THE VENT SYSTEM ABOVE THE SMALL OVEN IN THE FRONT PREP AREA.
2019-02-25 Pass Canvass CRITICAL 3 ▾
INSECTS, RODENTS, & ANIMALS NOT PRESENT
FRONT DELIVERY DOOR IN NEED OF RODENT PROOFING. SMALL GAP AT BOTTOM OF DOOR. INSTRUCTED TO CORRECT AND MAINTAIN TIGHT FITTING.
NON-FOOD/FOOD CONTACT SURFACES CLEAN
SODA DISPENSOR IN NEED OF DETAIL CLEANING AT NOZZLES AND AT ICE CHUTE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
FLOORS IN NEED OF CLEANING AT FRONT COUNTER AREA. FLOOR DRAINS AT FRONT COUNTER AREA IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
2018-12-04 Pass Complaint Re-Inspection 1 ▾
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
: MUST REPAIR BROKEN DOOR GASKET ON 2-DOOR REACH IN COOLER BEHIND THE SERVICE COUNTER ADJACENT TO THE HOT FOOD LINE. INSTRUCTED TO MAINTAIN.
2018-11-27 Fail Complaint CRITICAL 7 ▾
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM, OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
OBSERVED A BLACK SLIME LIKE SUBSTANCE ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE REAR PREP AREA, SUBSTANCE LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
MUST REPAIR BROKEN DOOR GASKET ON 2-DOOR REACH IN COOLER BEHIND THE SERVICE COUNTER ADJACENT TO THE HOT FOOD LINE. INSTRUCTED TO MAINTAIN.
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
OBSERVED AN INADEQUATE NUMBER OF TOILET ROOMS AVAILABLE FOR STAFF & CUSTOMERS DURING OPERATING HOURS. ONLY THE WOMEN'S TOILET ROOM IS BEING USED FOR BOTH MALE & FEMALE STAFF & CUSTOMERS. OVER 10 EMPLOYEES WORKING SHIFT DURING THE INSPECTION. PRIORITY...
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
MUST DETAIL CLEAN FOOD DEBRIS AND WATER FROM FLOORS THROUGHOUT THE REAR & FRONT PREP AREAS, DISH ROOM, A ND FROM UNDER HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
4.202.18 MUST DETAIL CLEAN EXCESSIVE DUST & GREASE ACCUMULATION FROM HOODS. 6.303.11 MUST REPLACE BURNED OUT LIGHTS IN DISH, REAR PREP, AND HOT FOOD LINE AREAS.
ALLERGEN TRAINING AS REQUIRED
ALLERGEN TRAINING IS REQUIRED FOR EMPLOYEES WITH A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE TRAINING AND KEEP CERTIFICATE ONSITE.
2018-04-06 Pass Canvass CRITICAL 5 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST ADJUST THRESHOLD ON REAR EXIT DOOR TO PREVENT RODENT ENTRY. REPAIR BROKEN STOPPER UNDERNEATH 1-COMP SINK IN REAR PREP AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN FOOD DEBRIS FROM LOWER SHELVES OF ALL PREP TABLES IN FRONT PREP AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT THROUGHOUT FRONT AND REAR PREP AREAS, ALSO, IN WALK IN COOLER & FREEZER.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELD IN REAR PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPAIR NON-WORKING HAND SINK IN WOMENS TOILET ROOM. (2 ADDITIONAL SINKS WORKING PROPERLY).
2017-04-11 Pass Canvass 3 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ALL CUTTING BOARDS BADLY PITTED/STAINED, INSTRUCTED TO REPLACE, AND BETTER MAINTAIN,
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR OF FRONT DISPLAY COOLER NOT CLEAN, VENTS ABOVE FRONT GRILL AREA, AND FRONT COOKING AREA GRILL NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS NOT CLEAN FRONT AND REAR PREP AREAS, UNDER AND BEHIND EQUIPMENT AND IN CORNERS, INSTRUCTED TO CLEAN DAILY,
2016-11-10 Pass Canvass 3 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
EXCESSIVE ICE BUILD UP ON DOOR FRAME OF WALK-IN FREEZER. INSTD TO REMOVE EXCESSIVE ICE AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR BOTTOM OF CABINETS UNDER SALAD BAR WITH CONDENSATION AND SPILLS. SHLEVING UNDER STEAM TABLE LINE NOT CLEAN, EXCESSIVE DEBRIS INSTD TO CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INTERIOR OF VENT ABOVE DISHMACHINE WITH EXCESSIVE DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN. EXCESSIVE RUST BUILD UP AT INTERIOR OF HOOD ABOVE DISHMACHINE. INSTD TO REMOVE RUST. WALL BEHIND DISHMACHINE NOT CLEAN, EXCESSIVE BLACK SUBSTANCE NOTED ...
2016-05-20 Pass Canvass 6 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
DRY STORAGE CONTAINERS IN CABINETS AT SALAD BAR NOT PROPERLY LABELED. INSTD TO LABEL.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MISSING CUSTOMER SELF SERVICE FROZEN DESSERT MACHINE SPIGOT PROTECTOR. PROVIDE SAME.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR IN REAR NEAR DISHMACHINE AREA WITH SECTIONS OF STANDING WATER. INSTD TO MAINTAIN CLEAN AND DRY.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
ATTACED PIPING UNDER DISHMACHINE NOT CLEAN, EXCESSIVE DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
CLEANING EQUIPMENT (MOPS, BROOMS) IMPROPERLY STORED IMMEDIATELY ADJACENT TO DISHMACHINE EXPOSED HANDSINK. INSTD TO STORE PROPERLY IN DESIGNATED AREA AND ELEVATED.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
IMPROPER FOOD DISPENSING UTENSILS, USING PLATES, WHICH ARE CURRENTLY BEING STORED IN PRODUCT. INSTD TO USE PROPER SCOOPS AND STORE PROPERLY.
2015-09-29 Pass w/ Conditions Complaint CRITICAL 5 ▾
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
PREVIOUSLY FROZEN POT PIE SOUP -127.1F AND BROCCOLI AND CHEESE SOUP -137.1F ON STEAM TABLE AFTER REHEATED. POTENTIALLY HAZARDOUS FOODS THAT WERE COOKED AND THEN REFRIGERATED MUST BE REHEATED TO 165F OR HIGHER THROUGHOUT BEFORE BEING PLACED IN HOT F...
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE PROVIDED OR POSTED IN VIEW OF THE CUSTOMERS. SERIOUS VIOLATION 7-38-012(A).
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ALL CUTTING BOARDS FOUND WITH DEEP GROOVES IN THE SURFACES AND ARE NO LONGER EASILY CLEANABLE. ALL CUTTING BOARDS NEED TO BE REPLACED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN SHELVES INSIDE CABINETS UNDERNEATH COUNTERS IN FRONT FOOD PREP AREA(DEBRIS, STAINS).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN WALLS THROUGHOUT WHERE STAINS AND DIRT ARE PRESENT. REPLACE CRACKED LIGHT SHIELD IN DISH WASHING AREA. CLEAN EXHAUSTS ABOVE DISH MACHINE AND ABOVE TABLE TOP TOASTER OVEN.
2015-09-10 Pass Canvass Re-Inspection ▾
No violations found.
2015-09-09 Fail Canvass CRITICAL 8 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED THE INTERIOR BOTTOM PORTION OF A REACH IN COOLER AT 49-50 DEGREES F. MUST REPAIR OR ADJUST COOLER AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 13LBS OF ROAST BEEF AT 45.5-47.2 DEGREES F,1LB OF PEPPERONI AT 50.3 DEGREES F, 2LBS OF VARIOUS CHEESES AT 48-49.2 DEGREES F, AND 1 LB OF SLICED TOMATOES AT 45.6 DEGREES ...
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
NO HOT RUNNING WATER ON SITE. NOTED WATER AT VARIOUS SINKS ON SITE RANGING BETWEEN 69-82 DEGREES F. NOTED ONE HAND SINK ON SIGHT REACH 85 DEGREES AND THEN BACK DOWN TO 80 DEGREES F. ALSO NOTED THE WATER AT THE THREE COMPARTMENT SINK AT 74-80 DEGRE...
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED FOR EMPLOYEES ON SITE. ALSO, NO VALID PROOF THAT CERTIFIED MANAGER IS ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SOUP,DELI MEAT,ETC)MUST PROVIDE. SERIOUS CITATION ...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE INTERIOR OF CABINETS, THE THREE COMPARTMENT SINK AND PREP SURFACES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS UNDER SINKS, UNDER THE DISH MACHINE, UNDER PREP TABLES AND THROUGHOUT WHERE NEEDED.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE, UNDER SINKS AND THROUGHOUT WHERE NEEDED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPAIR THE LEAKY FAUCET AT THE PRE-WASH SINK ATTACHED TO THE DISH MACHINE.
2014-12-23 Pass Canvass 3 ▾
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST DETAIL CLEAN THE WALLS UNDER PREP TABLES IN THE REAR PREP AREA.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST REPLACE THE BURNED OUT LIGHT BULB IN THE REAR PREP AREA. MUST ALSO REPLACE THE MISSING LIGHT SHIELD IN THE WALK IN FREEZER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPAIR THE SECOND URINAL FROM THE ENTRANCE IN THE MENS RESTROOM. MUST ALSO REPAIR THE BROKEN FAUCET HANDLE AT THE EXPOSED HAND SINK IN THE DISHWASHING AREA. MUST ALSO INCREASE THE HOT WATER PRESSURE AT THE THIRD SINK FROM THE ENTRANCE IN THE ME...
2014-02-11 Pass Canvass 4 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ICE SCOOP HOLDER IN POOR REPAIR. MUST PROPERLY REATTACH.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE INTERIOR OF COOLERS,PREP TABLES AND CABINETS IN THE PREP AREA.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST REPLACE BURNED OUT LIGHT BULBS IN THE WALK IN COOLER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPAIR LEAKY FAUCET AT THE 2 COMPARTMENT SINK. MUST DETAIL CLEAN THE VENTILATION HOOD ABOVE THE OVEN AND PROVIDE A VENT COVER.
2013-04-12 Pass Canvass 3 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN THE BOTTOM STORAGE COOLER OF SALAD BAR TO REMOVE SPILLS AND DEBRIS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN FLOORS IN PREP AREAS AND INSIDE COOLER TO REMOVE SPILLS AND DEBRIS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST ADJUST TEMPERATURE VALVE AT MEN'S RESTROOM HANDSINK NEXT TO PAPER TOWEL HOLDER.
2012-04-25 Pass Canvass Re-Inspection 5 ▾
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 PROPERLY LABEL ALL FOOD NOT IN ORGINAL CONTAINERS LOCATED IN CABINETS UNDER TEA AREA.
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 DETAIL CLEAN BOTH PANINI MACHINES AT FRONTLINE TO REMOVE ENCRUSTED BURNT FOOD DEBRIS. MUST ALSO CLEAN AND SANITIZE ...
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 DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS THROUGHOUT PREMISES.
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 SEAL HOLE AT WALL UNDER HAND SINK AT WOMEN'S RESTROOM NEXT TO FIRST TOILET STALL.
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...
2012-04-17 Fail Complaint CRITICAL 6 ▾
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.OBSERV...
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 PROPERLY LABEL ALL FOOD NOT IN ORGINAL CONTAINERS LOCATED IN CABINETS UNDER TEA AREA.
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 DETAIL CLEAN BOTH PANINI MACHINES AT FRONTLINE TO REMOVE ENCRUSTED BURNT FOOD DEBRIS. MUST ALSO CLEAN AND SANITIZE ...
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 DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS THROUGHOUT PREMISES.
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 SEAL HOLE AT WALL UNDER HAND SINK AT WOMEN'S RESTROOM NEXT TO FIRST TOILET STALL.
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...
2011-12-14 Pass Canvass Re-Inspection 2 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE DRAWER COOLER SEALS AND FRAMES ARE DIRTY, THE PRODUCE CUTTING BOARD IS STAINED AND THE COOLER RACKS HAVE SOME FOOD DEBRIS. THE SILICNE SPATULAS ARE STAINED BROWN. WASH, RINSE AND SANITIZE THE EQUIPMENT AND UTENSILS IN DETAIL.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
THE BACKFLOW DEVICE NEXT TO THE MOP SINK LEAKS, REPAIR THE DEVICE. THE DISH SPRAYER LEAKS REPAIR LEAK.
2011-12-07 Fail Canvass CRITICAL 7 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. THE 6-DRAWER "FRENCH" SANDWICH COOLER IS HOLDING A 57 F AMBIENT AIR TEMPERATURE, UNIT TAGGED HELD FOR INSP...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. APPROXIMATELY 20 POUNDS OF SLICED TURKEY, SALAMI, AND CHEESE WERE HELD IN THE THE 6-DRAWER "FRENCH" SANDWICH COOLER AT ...
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
3 OF THE 5 EXPOSED HAND SINKS HAVE LITTLE OR NO HOT WATER FLOW DUE TO DAMAGED FAUCETS, THE REAR DISH ROOM FAUCET HAS A TUBE FROM A VACUUM SLIPPED ON THE SPIGOT.HAVE ALL PLUMBING REPAIRED TO CODE. BOTH FOOD PREP AREAS HAVE A WORKING HAND SINK AT TH...
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 DRAWER COOLER SEALS AND FRAMES ARE DIRT...
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. CLEAN THE DIRTY WALK IN COOLER FLOORS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
THE BACKFLOW DEVICE NEXT TO THE MOP SINK LEAKS, REPAIR THE DEVICE. THE DISH SPRAYER LEAKS REPAIR LEAK.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEAN AND SANITIZE THE DIRTY ICE SCOOP HOLDER.
2010-09-27 Pass Canvass Re-Inspection ▾
No violations found.
2010-09-20 Pass Tag Removal CRITICAL 4 ▾
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
Over 25 small flies were found in the utility area and dirty dish area at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Reseal all of the damaged pipe insulation in the dish room and utility area.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Clean the small fly waste off of the walls and ceilings.
2010-09-16 Fail Canvass CRITICAL 7 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The reach in deli refrigerator is holding roasted tomato relish, tuna salad, chicken salad and potato sala...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. The reach in deli refrigerator is holding roasted tomato relish, tuna salad, chicken salad and potato salad at 55 to 57.3 f, sour cream dip, sliced turkey at 47.8 f to 50 f. Six pou...
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. ...
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. Ov...
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. Reseal all of the damaged pipe insulation in the dish room and utility area.
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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
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. Clean the small fly waste off of the walls and ceilings.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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