Chicago Health Dept
1 S WACKER DR · LOOP, CHICAGO
Last inspected 2018.
14 inspections on record since 2010 · Last inspected Apr 2018.
Last inspected Apr 2018. Records may not reflect current conditions.
CABINET STORAGE DOOR AT STATION # 1 IN POOR REPAIR. INSTRUCTED TO REPAIR.
ICE MACHINE HAS SLIGHT BUILD UP INSIDE INTERIOR PANEL. INSTRUCTED TO CLEAN/MAINTAIN.
OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (BEEF) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE PREP COOLER WITHOUT A LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
OBSERVED RUST ON THE SHELVES IN THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE RUST AND MAINTAIN.
OBSERVED ACCUMULATED GREASE AND DUST DEBRIS IN THE INTERIOR OF ALL FRYERS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
OBSERVED FLOORS THRU OUT THE FOOD PREP AND DISH WASHING AREAS ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD AND DIRT DEBRIS. OBSERVED MINOR FOOD DEBRIS LOCATED UNDER THE SHELVES IN THE WALK IN COOLERS. INSTRUCTED TO CLEAN ALONG ALL WAYS AND IN ALL CORNERS, UNDER PREP TABLES AND COOKING EQUIPMENT, AND UNDER REFRIGERATION UNITS.
OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE ICE MACHINE. OBSERVED ACCUMULATED DEBRIS ON THE WALLS UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
OBSERVED MOP HEADS BEING STORED DOWNWARD IN THE UTILITY ROOM. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.
OBSERVED A 2 DOOR PREP COOLER, WITH POTENTIALLY HAZARDOUS FOODS (RAW SUSHI TUNA) AT AN AMBIENT AIR TEMPERATURE OF 50F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW AT ALL TIMES. 2 DOOR PREP COOLER TAGGED AND HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-005(A).
OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN A 2 DOOR PREP COOLER; 5 LBS OF RAW TUNA(SUSHI) AT 55F, 1/2 LB OF COOKED SHRIMP AT 52.5F, 1/2 LB OF COOKED CRAB MEAT AT 53.5F, 2 LB OF CORN SALAD AT 53.2F, 1/2 OF COOKED SCALLOPS AT 48F, 1 LB OF SLICED TOMATOES AT 5-53F1F, 2LBS OF CHEESE AT 47.5F-52F, 3 LBS OF COOKED CHICKEN AT 63F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
OBSERVED A BLACK SUBSTANCE IN THE INTERIOR OF THE ICE MACHINE LOCATED BY THE ICE MAKER, ON THE SIDES AND ON THE ICE PANEL. INSTRUCTED TO CLEAN AND SANITIZE SAID ICE MACHINE AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (BEEF) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE PREP COOLER WITHOUT A LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
OBSERVED RUST ON THE SHELVES IN THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE RUST AND MAINTAIN.
OBSERVED ACCUMULATED GREASE AND DUST DEBRIS IN THE INTERIOR OF ALL FRYERS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
OBSERVED FLOORS THRU OUT THE FOOD PREP AND DISH WASHING AREAS ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD AND DIRT DEBRIS. OBSERVED MINOR FOOD DEBRIS LOCATED UNDER THE SHELVES IN THE WALK IN COOLERS. INSTRUCTED TO CLEAN ALONG ALL WAYS AND IN ALL CORNERS, UNDER PREP TABLES AND COOKING EQUIPMENT, AND UNDER REFRIGERATION UNITS.
OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE ICE MACHINE. OBSERVED ACCUMULATED DEBRIS ON THE WALLS UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
OBSERVED MOP HEADS BEING STORED DOWNWARD IN THE UTILITY ROOM. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.
FLOORS NEED RE-GROUTING THRU-OUT SALAD PREP STATION ,MOP ROOM IN FRONT OF MOP SINK.MUST REPAIR.
FLOORS NEED RE-GROUTING THRU-OUT SALAD PREP STATION ,MOP ROOM IN FRONT OF MOP SINK.MUST REPAIR.
EVIDENCE OF IMPROPER PEST CONTROL.1-LIVE SMALL ROACH CRAWLING ON MOTOR OF DISH MACHINE,AND 1 LARGE LIVE ROACH CRAWLING INSIDE A CARDBOARD BOX OF PARCHMENT PAPER UNDERNEATH BAGEL STORAGE TABLE IN EXPRESS PREP AREA. MUST CONTACT PEST CONTROL. SERIOUS VIOLATION ISSUED 7-38-020
EXTERIOR OF REACH IN COOLERS, UNDER PREP TABLE NEAR STOVE OF GEASE AND DOORS NOT CLEAN IN DESSERT PREP,AND QUICK SERVICE AREA.MUST DETAIL CLEAN
FLOORS NEED RE-GROUTING THRU-OUT SALAD PREP STATION ,MOP ROOM IN FRONT OF MOP SINK.MUST REPAIR.
NO HOT WATER AT DUMP SINK AT BAR.MUST REPAIR.
CLEAN FLOORS IN CARRYOUT AREA AND UNDER SHELVES IN WINE STORAGE CLOSET.
CLEAN LIGHT PANELS AT CEILING IN PREP AREAS OR WHERE NECESSARY. MAINTAIN AT ALL TIMES.
PROVIDE LIGHT SHIELD/SHATTER PROOF BULB IN MAIN KITCHEN WALK-IN COOLER.
(7-38-030) THE HIGH-TEMPERATURE DISHMACHINE WAS ONLY HOLDING 168-172.6F TEMP. AT THE RINSE/SANITIZING END. INSTRUCTED TO USE THE 3-COMP SINK (QUATS SANITIZER), UNTIL THE UNIT IS FIXED.
ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. OBSERVED ICE BUILD-UP ON CONDENSER OF BAR COOLER, MUST FIX UNIT.
FOLLOWING NEED CLEANING: DUMP SINK AT COFFEE STATION (BY MAIN DINING ROOM), INTERIOR OF VENTS AT BOTH ENDS OF THE DISHAMCHINE, SMALL COOLER SHELVES & DOOR GASKETS OF SAME (AT SALAD PREP & COOK'S LINE).
FLOORS UNDER BAR SINKS MUST BE FREE OF FOOD SPILLS/DEBRIS.
FOOD STAINS ON WALLS AROUND GARBAGE BINS OR PREP AREAS MUST BE KEPT CLEAN.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WALK IN COOLER DOOR RUBBER GASKET AND COOKLINE REACH IN COOLERS DOOR GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED DOOR GASKETS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. PREP COOLERS DOOR RUBBER GASKETS WITH ACCUMULATED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL UNCLEAN DOOR GASKETS.
The walls and ceilings shall be in good repair and easily cleaned. CEILING TILES PAPER PEELING ABOVE DISHMACHINE DRAINBOARDS. MUST REMOVE ALL DAMAGED CEILING TILES.
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. DIPPER WELL PIPE LEAKING. MUST REPAIR AND MAINTAIN.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR OR REPLACE ALL DAMAGED PREP AREA REACH COOLERS DOOR RUBBER GASKETS ALSO MUST PROVIDE COVER FOR ICE BIN AT BAR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARDS, FOOD DEBRIS INSIDE PREP COOLERS DOOR GASKETS AND SLIGHT LIME BUILD UP INSIDE BAR GUN HOLDERS/PLASTIC TUBES. MUST CLEAN ALL UNCLEAN EQUIPMENT AND MAINTAIN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOOR UNDER/ALONG WALLS AND AROUND ALL SHELF RACKS IN STORAGE AREA.
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. BAR 3-COMPARTMENT SINK DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Most cutting boards with deep,dark grooves must be sanded/bleached or replaced-with smooth surfaces. Must replace broken gaskets of door coolers at deli area.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Walk-in cooler shelves at main kitchen, interior of vents at dishmachine, interior floors of coolers at bar area, ledges of small coolers, fan guards/condenser fans of most coolers must be free of food debris , dust or dirt.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Some florrs drains at bar & deli area,& along wallbases under bar area need cleaning.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Must replace missing light cover in walk-in cooler.
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 →
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