SEP 28
2016
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
L26.
YOUR CALL. 70/100
2600 S STATE ST · CHINATOWN, CHICAGO
Last inspected September 28, 2016 · passed
4 of 9 inspections passed, 2 failed, 3 passed with conditions. 3 critical violations across the record.
THE NUMBERS
INSPECTIONS
9
4 passed · 3 w/ conditions · 2 failed
VIOLATIONS
36
includes 3 critical
RECORDS COVER
6 YEARS
since Apr 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR OF BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR UNDER COOKING EQUIPMENT.
OCT 82015PASSED2 violationsDETAILS
OCT 8
2015
PASSED
2 violationsDETAILS
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
INADEQUATE LIGHTING IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
SINKS ARE IN POOR REPAIR, LEAKY FAUCETS AT HAND SINK, DISH MACHINE VACUUM BREAKER, 3-COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.
SEP 262014PASS W/ CONDITIONS4 violationsDETAILS
SEP 26
2014
PASS W/ CONDITIONS
4 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
FOUND NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES AS REQUIRED; MUST PROVIDE A VALID CERTIFICATE AND PERSON MUST BE ON DUTY AS REQUIRED WHEN PREPARING AND SERVING FOOD. SERIOUS VIOLATION 7-38-012 ISSUED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN INTERIOR BOTTOMS OF FRYERS TO REMOVE FOOD PARTICLES AND GREASE, CLEAN EXTERIOR SURFACES OF FRYERS AND CLEAN UNDER GRILL TO REMOVE DUST.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR UNDER AND AROUND KITCHEN EQUIPMENT AND BAR AREA. CLEAN FLOOR DRAINS WHERE NEEDED.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN CEILING VENTS ABOVE DRY STORAGE RACKS IN KITCHEN TO REMOVE DUST OBSERVED. CLEAN VENTS ABOVE COOKING EQUIPMENT IN KITCHEN.
APR 172013PASS W/ CONDITIONS6 violationsDETAILS
APR 17
2013
PASS W/ CONDITIONS
6 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
BUSINESS IS A LATE OPENER, OPENS AT 5:00PM, FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED NOR ANY EVIDENCE OF ANY PERSON ON PREMISES BEING CERTIFIED. MUST HAVE ORIGINAL CERTIFICATES POSTED AT ALL TIMES. SERIOUS VIOLATION 7-38-012
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST SAND OR REPLACE ALL CUTTING BOARDS IN THE PREP AREA WITH DEEP, DARK GROOVES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL DEEP FRYERS/COOKING EQUIPMENT IN PREP AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN THE BAR AND PREP AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE WATER STAINED CEILING TILES IN THE BAR AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST FIX THE LEAK AT THE PIPE UNDER THE REAR EXPOSED HAND WASHING SINK IN THE PREP AREA AND AT THE RIGHT WASH BOWL (WATER CONTINOUSLY RUNS)IN THE MEN'S TOILET ROOM.
MAY 152012PASSED4 violationsDETAILS
MAY 15
2012
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND FRENCH FRY CUTTER NOT CLEAN. SHELVING UNITS NOT CLEAN AT MAIN KITCHEN AREAS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND FLOORS NOT CLEAN AT BAR AREAS/MAIN KITCHEN.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOUND FOODHANDLER NOT WEARING BEARD RESTRAINT.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
FOUND ICE SCOOP NOT STORED PROPERLY.
show all 9 inspections →
DEC 142010PASS W/ CONDITIONS9 violations1 CRITICALDETAILS
DEC 14
2010
PASS W/ CONDITIONS
9 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS AT PREP AREA AT IMPROPER TEMPERATURES: 2LBS OF COOKED TURKEY SAUSAGE PATTIES, 1 1/2 LBS OF COOKED BACON, AND 2LBS OF COOKED SAUSAGE LINKS AT 63.6-66.5F. INSTRUCTED TO KEEP COLD FOODS AT 40F AND BELOW AND HOT FOODS AT 140F AND ABOVE. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $40.00. CRITICAL 7-38-005 (A)ISSUED.
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. LABEL PREPARED, READY TO EAT FOODS INSIDE WALK-IN COOLER AND REFRIGERATION UNITS.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
OBSERVED SOUR CREAM CONTAINER BEING REUSED TO STORE CORNBREAD MIX. INSTRUCTED TO NOT REUSE SINGLE USE CONTAINERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REPAIR CRACKED SPLASH GUARDS BETWEEN UTILITY SINK AND TWO COMPARTMENT SINK AND HAND WASH SINK AND STORAGE RACK.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR OF COOKING STOVE, DEEP FRYERS, VENTILATION HOOD/FILTERS, AND TOILET IN MENS TOILET ROOM.
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 DUSTY WIRES/PIPING AT COOKING EQUIPMENT, SEAL OPENINGS AROUND PIPING AND CONDUITS AT CEILING ABOVE ICE MACHINE, CLEAN WALLS AROUND PREP AREAS BY PREP COOLERS, WALL UNDER DISH MACHINE AND UTILITY SINK IN KITCHEN. REPLACE WATER DAMAGED CEILING PANELS AT DINING AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR LEAKS AT FAUCET NECK AT UTILITY SINK, REMOVE STANDING WATER AROUND UTILITY SINK FLOOR DRAIN, REPAIR LEAK AT HOT WATER HANDLE AT HAND WASH SINK NEXT TO STORAGE RACK BY COOKING EQUIPMENT.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ORGANIZE CLUTTER IN REAR LINEN STORAGE AREA, REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
PROVIDE CONTAINER WITH SANITIZING SOLUTION FOR ICE SCOOPS.
APR 82010FAILED9 violations2 CRITICALDETAILS
APR 8
2010
FAILED
9 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. INSTRUCTED TO PROVIDE ADDITIONAL COMMERCIAL REFRIGERATION UNITS TO SUPPORT EXTENSIVE MENU. CRITICAL 7-38-005(A). NO CITATION ISSUED.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT HAND WASHING SINKS AT BEVERAGE SERVICE AREAS AND AT BAR AT ALL TIMES. NO CITATION ISSUED.
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. INSTRUCTED TO PROVIDE SPLASH GUARDS AT HAND WASHING SINKS AT KITCHEN AND BAR. INSTRUCTED TO PROVIDE COVERS FOR ICE BINS. INSTRUCTED TO SEAL RAW WOOD SURFACES AT BAR AREA AND TOILET ROOM DOORS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN TABLES AT REAR KITCHEN.
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. INSTRUCTED TO REGROUT SOME FLOOR TILES AT BAR AND DISH WASHING AREA.
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. INSTRUCTED TO SEAL ALL OPENINGS, CRACKS/CREVICES, EXPOSED INSULATION THROUGH OUT PREMISES AS NEEDED, PROVIDE CEILING PANELS FOR MISSING SECTIONS AT REAR STORAGE AREA, REPLACE WATER DAMAGED CEILING PANEL AT BEVERAGE SERVICE AREA, PAINT SOME WALL SECTIONS AT BAR AND REAR STORAGE AREA. INSTRUCTED TO PROVIDE COVERS FOR EXPOSED ELECTRICAL OUTLETS.
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. INSTRUCTED TO REPLACE LIGHT BULBS NOT WORKING.
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. INSTRUCTED TO PROVIDE FLOOR DRAIN COVERS AT MOP SINK AND TWO COMPARTMENT SINK. INSTRUCTED TO PROVIDE BACK FLOW PREVENTION DEVICE AT UTILITY SINK FAUCET. INSTRUCTED TO RE-ROUTE WASTE/DRAIN LINES FROM SODA GUNS INTO FLOOR DRAINS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO REMOVE UNUSED ITEMS IN KITHCEN TO PREVENT PEST HARBORAGE.
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 →