MAR 6
2019
PASS W/ CONDITIONS
8 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
LASCHET'S INN.
YOUR CALL. 50/100
2119 W IRVING PARK RD · NORTH CENTER, CHICAGO
Last inspected March 6, 2019 · passed with conditions
5 of 10 inspections passed, 1 failed, 4 passed with conditions. 7 critical violations across the record.
THE NUMBERS
INSPECTIONS
10
5 passed · 4 w/ conditions · 1 failed
VIOLATIONS
49
includes 7 critical
RECORDS COVER
8 YEARS
since Sep 2010
INSPECTION HISTORY
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED AT THIS TIME.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
PROPER DATE MARKING AND DISPOSITION
NO SELL BY DATE ON REFRIGERATED TCS FOOD LABELS. INSTRUCTED MANAGER REFRIGERATED READY-TO-EAT TCS FOODS PREPAPRED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATES ON LABELS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
NO CONSUMER ADVISORY WITH REMINDER AND DISCLOSURE ON MENU. INSTRUCTED MANAGER MUST HAVE CONSUMER ADVISORY WITH REMINDER AND DISCLOSURE ON MENU OR HAVE ON TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
THERMOMETERS PROVIDED & ACCURATE
METAL STEM THERMOMETER NOT CALIBRATED. INSRUCTED MANAGER MUST CALIBRATE A METAL STEM THERMOMETER FOR FOOD HANDLERS ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN AND SANITIZE INTERIOR OF ICE MACHINE.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
BACKFLOW PREVENTION DEVICE NOT LOCATED ON ICE MACHINE WATER LINE. INSTRUCTED MANAGER MUST PROVIDE AND MAKE VISIBLE BACKFLOW PREVENTION DEVICE FOR ICE MACHINE.
ALLERGEN TRAINING AS REQUIRED
NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
JUN 152017PASSED5 violationsDETAILS
JUN 15
2017
PASSED
5 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PREP AREA 1-DOOR REACH IN COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR/REPLACE DAMAGED COOLER DOOR RUBBER GASKET.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
PREP AREA CEILING LIGHT COVER WITH FOOD SPLATTERS BY VENTILATION HOOD. MUST CLEAN CEILING TILE LIGHT COVER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
BAR HAND WASH BOWL PIPE LEAKING ALSO NO BACK FLOW PREVENTION DEVICE FOR ICE MACHINE AT WATER LINE. MUST PROVIDE AND MAKE VISIBLE BACK FLOW PREVENTION DEVICE ON ICE MACHINE WATER LINE AND REPAIR LEAK AT BAR HAND WASH BOWL PIPE.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
SOME THERMOMETERS MISSING INSIDE COOLERS AT PREP AREA. MUST PROVIDE THERMOEMTERS FOR PREP AREA COOLERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
BASEMENT FLOOR (UNDER DINING ROOM) CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS.
JUN 212016PASSED4 violationsDETAILS
JUN 21
2016
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE IN THE BASEMENT TO REMOVE SLIGHT BUILD-UP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST ELEVATE ALL ITEMS 6 ICNHES OFF THE FLOOR IN THE BASEMENT WALK-IN COOLER.FOUND TWO ITEMS ON THE FLOOR.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE WATER DAMAGED CEILING TILE IN THE LADIES RESTROOM.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE WORKING THEMOMETERS FOR THE REFRIGERATORS LOCATED IN THE BASEMENT AREA.
NOV 52015PASSED2 violationsDETAILS
NOV 5
2015
PASSED
2 violationsDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO EXPOSED HAND SINK BASEMENT AREA THATS BEING USED AS A PREP AREA, MUST INSTALL EXPOSED HAND SINK IN BASEMENT AREA,
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
OCT 292015FAILED4 violationsDETAILS
OCT 29
2015
FAILED
4 violationsDETAILS
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
ICE MACHINE NOT CLEAN, SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA AND INTERIOR PANELS, HAVE BLACK SLIMY SUBSTANCE BUILD-UP, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, SERIOUS CITATION ISSUED: 7-38-005 (A)
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED: DATED 06/06/2014, REPORT #1473438 FOR VIOLATION LISTED BELOW: 38 NO EXPOSED HAND SINK BEHIND BAR AREA, MUST INSTALL, SERIOUS CITATION ISSUED: 7-42-090
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO EXPOSED HAND SINK BASEMENT AREA THATS BEING USED AS A PREP AREA, MUST INSTALL EXPOSED HAND SINK IN BASEMENT AREA,
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
show all 10 inspections →
JUN 62014PASS W/ CONDITIONS2 violations1 CRITICALDETAILS
JUN 6
2014
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
OBSERVED FOOD HANDLER WASHING HANDS INSIDE THREE COMPARTMENT SINK, PRACTICING POOR HYGIENIC PRACTICES, INSTRUCTED TO WASH HANDS AT EXPOSED HAND SINK AT ALL TIMES, CRITICAL CITATION ISSUED: 7-38-010(A)
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO EXPOSED HAND SINK BEHIND BAR AREA, MUST INSTALL, AND REPAIR SLOW DRAINING HAND SINK IN KITCHEN AREA,
OCT 232013PASS W/ CONDITIONS8 violations3 CRITICALDETAILS
OCT 23
2013
PASS W/ CONDITIONS
8 violations3 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOOD STORED ON TOP THE TABLE IN BASEMENT AREA, AT IMPROPER TEMPERATURE: BEEF STOCK AT TEMP OF 115.3F; COOKED BEEF AT TEMP OF 81.5F. AT PRESENT TIME,NO TIME AND TEMPERATURE LOG PROVIDED ON PREMISES. FOOD DISCARDED AND DENATURED.POUNDS 8,VALUE $40. CRITICAL VIOLATION:7-38-005(A)
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
OBSERVED EMPLOYEE WASHING AND RINSING POTS, CUTTING BOARD, KNIVES INSIDE MOP SINKS, THAT SINK IS ALSO USED FOR WASHING MACHINE WHICH BLACK DISCHARGE HOSE IS HANGED AT MOP SINK TO DISCARD WATER. INSTRUCTED TO WASH, RINSE AND SANITIZE UTENSILS MENTIONED AT THREE COMPARTMENT SINK WHICH IS LOCATED IN THE KITCHEN. CRITICAL VIOLATION:7-38-030
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
NO EXPOSED HAND SINK INSTALLED AT ROOM IN BASEMENT AREA,WERE EMPLOYEE ARE PREPARING FOOD. THE ROOM IS EQUIPED WITH METAL SHELVES WITH SPICES CONTAINERS HALF USED,UTENSILS,MIXER AND TWO MICROWAVES). INSTRUCTED IF THAT ROOM IS USED FOR PREPARATION OF FOOD AN EXPOSED HAND SINK MUST BE INSTALLED UNDER THE CITY PLUMBING CODE.SOAP AND PAPER TOWELS MUST BE PROVIDED AT SAID SINK. CRITICAL VIOLATION:7-38-030
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INTERIOR PANEL DOOR IS BROKEN FROM DOOR OF RECH-IN FREZEER #4,EXPOSED INSULATION. HOWEVER FOOD IS PROTECTED.INSTRUCTED TO REPLACE SAID PANEL
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NEED TO REMOVE MICROWAVES,MIXING BOWL ALL USED SPICES AND OTHER ITMES FROM THE BASEMENT ROOM/PREP ROOM.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
BROKEN CEMENT FLOOR BY THE COOLERS AND FREEZERS,IN BASEMENT AREA,INSTRUCTED TO REPAIR. MISSING AND BROKEN FLOOR TILES BEHIND THE BAR,INSTRUCTED TO REPLACE.A LOT OF DEBRIS UNDER BAR COUNTER INSTRUCTED TO CLEAN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CEILING TILES INSIDE WOMEN'S WASHROOM ARE BUBBLED AND STAINED,INSTRUCTED TO REPLACE.CEILING IN BASEMENT PREP ROOM NOT CLEANABLE SURFACE NOT SMOOTH AND ABSORBENT MATERIAL. ALSO BRICK WALL IS FLAKING,A WHITE FLAKY SURFACE THROUGHOUT THE ROOM.INSTRUCTED TO PROVIDE A SMOOTH CLEANABLE SURFACE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
WATER IS LEAKING AT THIRD COMPARTMENT SINK BEHIND BAR, INSTRUCTED TO REPAIR
OCT 32012PASSED6 violationsDETAILS
OCT 3
2012
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN/SANITZE; COOLERS AND MICROWAVE OVENS IN THE KITCHEN AND FREEZERS AND UPPER PANEL OF ICE MACHINE IN BASEMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN FLOOR THRU-OUT THE BASEMENT AND AT BAR AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO CLEAN CEILING ATTACHMENTS THRU-OUT BAR AND DINING AREAS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTRUCTED TO REPAIR EXPOSED SINK FAUCET AND PIPE UNDER SAME SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO CLEAN AND ORGANIZE THRU-OUT THE BASEMENT. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
INSTRUCTED TO PROPERLY STORED CLEANING TOWELS AT THE KITCHEN AND BAR AREA.
JUL 132011PASS W/ CONDITIONS8 violations1 CRITICALDETAILS
JUL 13
2011
PASS W/ CONDITIONS
8 violations1 CRITICALDETAILS
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. OBSERVED KITCHEN EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION USING 100 PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE MUST BE ON DUTY AT ALL TIME. HAS CITY CERTIFICATE, BUT NO ONE ON DUTY AT TIME OF INSPECTION. SERIOUS CITATION ISSUED, 7-38-012.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN KITCHEN.
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. RAW/BARE WOOD TABLE TOP AND SHELVES IN KITCHEN, MUST BE SEALED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS IN KITCHEN AND BAR AREA, FRYER IN KITCHEN AND FREEZERS IN BASEMENT.
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 CLEAN FLOORS UNDER, BEHIND KITCHEN EQUIPMENT AND THRU-OUT BASEMENT.
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 DAMAGED CEILING PANELS WHERE NEEDED.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE CLUTTER THRU-OUT BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
SEP 12010PASSED2 violationsDETAILS
SEP 1
2010
PASSED
2 violationsDETAILS
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.OBSERVED THE BAR GUN HOLDERS AT FRONT BAR NOT CLEAN INSTRUCTED TO CLEAN AND SANITIZE.
LINEN: CLEAN AND SOILED PROPERLY STORED
Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTHES STORED ON KITCHEN TABLE INSTRUCTED TO STORE IN CONTAINER OF 100 PPM CHLORINE SANITIZER.
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 →