JUN 15
2017
PASSED
4 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
LITTLE BAD WOLF.
EAT. 81/100
1541 W BRYN MAWR AVE · EDGEWATER, CHICAGO
Last inspected June 15, 2017 · passed
7 of 11 inspections passed, with 7 critical violations on file.
THE NUMBERS
INSPECTIONS
11
7 passed · 2 w/ conditions · 2 failed
VIOLATIONS
33
includes 7 critical
RECORDS COVER
6 YEARS
since May 2011
INSPECTION HISTORY
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FOUND PREP COOLER IN THE KITCHEN BY THE SERVICE WINDOW AT AIR TEMP OF 58.7F TO 60F(THEIR OWN THERMOMETER SHOWED TEMP OF 60F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT: CUT TOMATOES,GUACAMOLE,COOKED ONIONS ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE UNIT. CRITICAL VIOLATION:7-38-005(A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND 5 POUNDS OF COOKED PASTA STORED ON TOP THE CUTTING BOARD ON TOP THE THREE COMPARTMENT SINKBAT TEMP OF 48.1F TO 50F.SMALL TOMATOES SLICED IN HALF AT TEMP OF 51.3F; PICA DE GALLO AT TEMP OF 51.7F; COOKED ONIONS AT TEMP OF 51F; 5 SMALL CONTAINERS OF GUACOMOLE AT TEMP OF 54.7F TO 61F; COOKED AND PUREED MUSHROOMS AT TEMP OF 51.7F; FRESH EGGS AT TEMP OF 57.9F,ALL FOOD MENTIONED WAS STORED INSIDE THE ABOVE PREP COOLER. FOOD DISCARDED AND DENATURED.POUNDS 20.75,VALUE 31.26 CRITICAL VIOLATION:7-38-005(A)
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
GREASE INSIDE THE DEEP FRYERS INSTRUCTED TO CLEAN AND MAINTAIN
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
GREASE ON FLOOR UNDER THE DEEP FRYERS.INSTRUCTED TO CLEAN AND MAINTAIN
NOV 42016PASSED2 violationsDETAILS
NOV 4
2016
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND INTERIOR OF REACH IN COOLERS NOT CLEAN. MUST CLEAN AND SANITIZE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE.
MAR 92016PASS W/ CONDITIONS3 violationsDETAILS
MAR 9
2016
PASS W/ CONDITIONS
3 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES BURGERS, SOUPS, SALADS,ETC.)SERIOUS VIOLATION. CITATION ISSUED. 7-38-012. MUST PROVIDE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND FLOORS NOT CLEAN AT MAIN KITCHEN AREAS. MUST CLEAN AND DEGREASE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
FOUND MOPS AND BROOMS NOT STORED PROPERLY ON SIDE OF ICE MACHIINE. MUST RELOCATE.
DEC 82015PASSED6 violationsDETAILS
DEC 8
2015
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PREP AREA SANDWICH CUTTING BOARD IN POOR REPAIR (CUTTING BOARD SURFACE STAINED AND PITTED) ALSO PREP AREA STAND UP 1-DOOR COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPLACE DAMAGED CUTTING BOARD AND SAID DAMAGED DOOR COOLER RUBBER GASKETS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATED FOOD/GREASE BUILD UP INSIDE PREP AREA FRYERS. MUST CLEAN INTERIOR OF FRYERS AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FOOD/GREASE BUILD UP ON FLOOR IN PREP AREA UNDER FRYERS. MUST CLEAN FLOOR IN PREP AREA AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED FOOD STAINS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN WALL AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO THERMOMETER INSIDE BAR 1-DOOR REACH IN COOLERS. MUST PROVIDE THERMOMETERS FOR COOLERS.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE HAIR RESTAINT FOR ALL FOOD HANDLERS.
JUN 182014PASSED2 violationsDETAILS
JUN 18
2014
PASSED
2 violationsDETAILS
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
FOUND BURNT LIGHT FIXTURES INSIDE REACH IN COOLERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
FOUND SHOVEL NOT STORED PROPERLY.
show all 11 inspections →
DEC 62012FAILED6 violations1 CRITICALDETAILS
DEC 6
2012
FAILED
6 violations1 CRITICALDETAILS
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
OUTSIDE GREASE CONTAINER NOT MAINTAINED. WITH GREASE BUILD UP ON THE LID AND AROUND THE RIM OF THE LID. SURROUNDING AREAS NOT MAINTAINED WITH DEBRIS ALL OVER THE GROUND AND UNDER AND BEHIND THE GREASE CONTAINER AND OUTSIDE DUMPSTER. INSTRUCTED TO CLEAN THE LID AND SURROUNDING AREAS. CITATION ISSUED SERIOUS 7-38-020.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
WASTE WATER BACKING UP ON THE 3RD COMPARTMENT SINK FROM THE 2ND COMPARTMENT SINK WHEN DRAIN STOPPER WAS PULLED OUT FROM THE 2ND COMPARTMENT SINK.INSTRUCTED TO REPAIR THE 3 COMPARTMENT SINK TO STOP WASTE WATER BACKING UP.CITATION ISSUED SERIOUS,7-38-030.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST RE CAULK ALONG THE SPLASHGUARD OF THE 3 COMPARTMENT SINK. CAULKING WORN OUT. MUST PROVIDE KNIFE RACK TO STORE THE KNIVES. OBSERVED KNIVES ALL OVER THE PREP TABLES. FOUND RAW WOOD BEING USED AS A SHELVE IN THE REAR AREA. INSTRUCTED TO SEAL OR PAINT THE RAW WOOD. MAKE IT SMOOTH EASILY CLEANABLE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUSTCLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF ALL COOLERS AND FREEZER; INTERIOR OF THE DOOR OF THE DEEP FRYER; BOTTOM SHELVE OF THE PREP TABLES; AND EXTERIOR OF THE DEEP FRYER,AND GRILL AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND,ALONG THE WALL BASE OF ALL COOLERS AND COOKING EQUIPMENT, AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN THE WALLS BEHIND THE 3 COMPARTMENT SINK, WALLS ON THE REAR AREA CLOSE TO THE EXIT DOOR, AND WALLS BEHIND THE PREP TABLES AND MAINTAIN. HOOD WITH HEAVY GREASE BUILD UP. MUST CLEAN IN DETAIL AND MAINTAIN.
MAY 32012PASS W/ CONDITIONS6 violations4 CRITICALDETAILS
MAY 3
2012
PASS W/ CONDITIONS
6 violations4 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FOUND SMALL DISPLAY PREP COOLER AT IMPROPER TEMPERATURE:AIR TEMP OF 47.6F TO 48.7F. POTENTIALLY HAZARDOUS FOOD WHERE STORED INSIDE SAID COOLER(COOKED MUSHROOMS,HOME MADE SOUR CREAM, BLUE CHEESE AND VARIOUS KIND OF HOME MADE DRESSING).COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION". DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: BLUE CHEESE AT TEMP OF 51.6F TO 52F; COOKED ONIONS AT TEMP 50.9F; COOKED MUSHROOM AT TEMP OF 46F TO 48.6F; FOOD WAS STORED ON TOP THE COUNTER AND INSIDE THE SMALL PREP COOLER. FOOD DISCARDED AND DENATURED.POUND 15 VALUE 35. NO TIME AND TEMPERATURE LOG NOR COOLING PROCESS LOG PROVIDED AT PRESENT TIME. CRITICAL VIOLATION:7-38-005(A)
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
SOURCE OF CONTAMINATION. OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE. UNIT WAS TURNED OFF. TAGGED MACHINE " HELD FOR INSPECTION" DO NOT USE ICE. SERVE ONLY POP FROM POP DISPENSER.BUY ICE IN BAGS FROM A RETAIL FOOD ESTABLISHMENT.CRITICAL VIOLATION:7-38-005(A)
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
NO HOT WATER PROVIDED THROUGHOUT THE PREMISES. PRESENTLY HOT WATER TEMP OF 60.F TO 62.6F.PILOT LIGHT OFF FROM THE HOT WATER TANK. AFTER ONE HOUR AND HALF OWNER AND MANAGER WAS ABLE TO PROVIDED HOT WATER ON PREMISES. PRESENT HOT WATER TEMP 85F TO 100F WAS PROVIDED TO WASHROOMS,THREE COMPARTMENT SINK AND EXPOSED HAND SINK PRESENT WATER TEMP OF 110F TO 115F. CRITICAL VIOLATION:7-38-030
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED FOOD HANDLER ON PREMISES WHILE FOOD IS PREPARED.OBSERVED CHEF PREPARING READY TO EAT FOOD AND SANDWICHES:HAMBURGERS WITH VARIOUS TOPPINGS, INCLUDING GREEK HOME MADE SOUR CREAM.A CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED, SERVED AND STORED.(MR.GARCIA) CHEF/ MANAGER ON PREMISES DID NOT HAVE A VALID CITY SANITATION CERTIFICATE NOR ENROLLMENT TO SANITATION CLASS.CRITICAL VIOLATION:7-38-012
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN FILTER AND HOOD ABOVE THE FLAT GRILL, GREASE BUILD-UP
MAY 102011FAILED4 violationsDETAILS
MAY 10
2011
FAILED
4 violationsDETAILS
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND NO FAUCET ON 3COMP.SINK,MGNT. HAS ONLY SPRAYER,INSTRUCTED TO INSTALL A FAUCET TO REACH ALL 3-SINKS.NO CITATION ISSUED NOT OPEN NOR OPERATING AT THIS TIME ,NO FOOD ON PREMISES.
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 GUARD PROTECTION ON EXPOSE HAND SINKS IN FRONT AND REAR PREP AREAS ON PREP TABLE SIDES.
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. INSTRUCTED TO CLEAN STAINS ON MOP SINK AND ON TOILET BOWLS.
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 IN KITCHEN THROUGHOUT,FLOORS IN OFFICE AND AT SODA SYRUP ROOM , AND IN TOILET WITH DEBRIS NEEDS CLEANING.
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 →