APR 16
2018
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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LLOYD'S CHICAGO RESTAURANT.
YOUR CALL. 64/100
1 S WACKER DR · LOOP, CHICAGO
Last inspected April 16, 2018 · passed
11 of 14 inspections passed, 2 failed, 1 passed with conditions. 5 critical violations across the record.
THE NUMBERS
INSPECTIONS
14
11 passed · 1 w/ conditions · 2 failed
VIOLATIONS
43
includes 5 critical
RECORDS COVER
7 YEARS
since Jun 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CABINET STORAGE DOOR AT STATION # 1 IN POOR REPAIR. INSTRUCTED TO REPAIR.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
ICE MACHINE HAS SLIGHT BUILD UP INSIDE INTERIOR PANEL. INSTRUCTED TO CLEAN/MAINTAIN.
SEP 122017PASSED6 violationsDETAILS
SEP 12
2017
PASSED
6 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
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.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED RUST ON THE SHELVES IN THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE RUST AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATED GREASE AND DUST DEBRIS IN THE INTERIOR OF ALL FRYERS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
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.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED MOP HEADS BEING STORED DOWNWARD IN THE UTILITY ROOM. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.
SEP 82017FAILED9 violations2 CRITICALDETAILS
SEP 8
2017
FAILED
9 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
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).
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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).
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
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).
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
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.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED RUST ON THE SHELVES IN THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE RUST AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATED GREASE AND DUST DEBRIS IN THE INTERIOR OF ALL FRYERS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
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.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED MOP HEADS BEING STORED DOWNWARD IN THE UTILITY ROOM. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.
MAY 192016PASSED1 violationDETAILS
MAY 19
2016
PASSED
1 violationDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS NEED RE-GROUTING THRU-OUT SALAD PREP STATION ,MOP ROOM IN FRONT OF MOP SINK.MUST REPAIR.
MAY 32016PASSED1 violationDETAILS
MAY 3
2016
PASSED
1 violationDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS NEED RE-GROUTING THRU-OUT SALAD PREP STATION ,MOP ROOM IN FRONT OF MOP SINK.MUST REPAIR.
show all 14 inspections →
APR 252016FAILED4 violations2 CRITICALDETAILS
APR 25
2016
FAILED
4 violations2 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
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
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS NEED RE-GROUTING THRU-OUT SALAD PREP STATION ,MOP ROOM IN FRONT OF MOP SINK.MUST REPAIR.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO HOT WATER AT DUMP SINK AT BAR.MUST REPAIR.
SEP 252014PASSED1 violationDETAILS
SEP 25
2014
PASSED
1 violationDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS IN CARRYOUT AREA AND UNDER SHELVES IN WINE STORAGE CLOSET.
JUN 172014PASSED2 violationsDETAILS
JUN 17
2014
PASSED
2 violationsDETAILS
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN LIGHT PANELS AT CEILING IN PREP AREAS OR WHERE NECESSARY. MAINTAIN AT ALL TIMES.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
PROVIDE LIGHT SHIELD/SHATTER PROOF BULB IN MAIN KITCHEN WALK-IN COOLER.
OCT 232012PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
OCT 23
2012
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
(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.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. OBSERVED ICE BUILD-UP ON CONDENSER OF BAR COOLER, MUST FIX UNIT.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS UNDER BAR SINKS MUST BE FREE OF FOOD SPILLS/DEBRIS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
FOOD STAINS ON WALLS AROUND GARBAGE BINS OR PREP AREAS MUST BE KEPT CLEAN.
JUL 182011PASSED4 violationsDETAILS
JUL 18
2011
PASSED
4 violationsDETAILS
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. WALK IN COOLER DOOR RUBBER GASKET AND COOKLINE REACH IN COOLERS DOOR GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED DOOR GASKETS.
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. PREP COOLERS DOOR RUBBER GASKETS WITH ACCUMULATED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL UNCLEAN DOOR GASKETS.
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. CEILING TILES PAPER PEELING ABOVE DISHMACHINE DRAINBOARDS. MUST REMOVE ALL DAMAGED CEILING TILES.
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. DIPPER WELL PIPE LEAKING. MUST REPAIR AND MAINTAIN.
JAN 132011PASSED4 violationsDETAILS
JAN 13
2011
PASSED
4 violationsDETAILS
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. MUST REPAIR OR REPLACE ALL DAMAGED PREP AREA REACH COOLERS DOOR RUBBER GASKETS ALSO MUST PROVIDE COVER FOR ICE BIN AT BAR.
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. 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.
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 FLOOR UNDER/ALONG WALLS AND AROUND ALL SHELF RACKS IN STORAGE AREA.
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. BAR 3-COMPARTMENT SINK DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
JUN 282010PASSED4 violationsDETAILS
JUN 28
2010
PASSED
4 violationsDETAILS
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. 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.
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. 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.
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. Some florrs drains at bar & deli area,& along wallbases under bar area need cleaning.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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.
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 →