OCT 2
2018
PASS W/ CONDITIONS
9 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
LOCKDOWN.
BEAT. 18/100
1024 N WESTERN AVE · WICKER PARK, CHICAGO
Last inspected October 2, 2018 · passed with conditions
Failed 5 of 17 inspections. 22 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
17
7 passed · 5 w/ conditions · 5 failed
VIOLATIONS
94
includes 22 critical
RECORDS COVER
8 YEARS
since Feb 2010
INSPECTION HISTORY
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-102.14(N).
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-501.11.
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
MUST CLEAN THE INTERIOR OF THE ICE MACHINE IN THE BASEMENT.
NON-FOOD/FOOD CONTACT SURFACES CLEAN
NOTED THE EXTERIOR OF COOKING EQUIPMENT DIRTY, NOTED THE INTERIOR OF THE SMALL CHEST FREEZER IN KITCHEN WITH ICE BUILD UP. MUST CLEAN, MAINTAIN, AND DEFROST.
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
MUST CLEAN AND MAINTAIN THE HAND SINKS THE WOMENS WASHROOM.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
FLOORS NEED DETAIL CLEANING IN THE KITCHEN TO REMOVE SPILL, GREASE AND DEBRIS.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
NOTED OPENING ALONG THE WALL BASE AND FLOOR IN THE FRONT DINING AREA. MUST SEAL TO PREVENT ENTRY POINTS FOR PESTS.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
NOTED THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT DIRTY. MUST CLEAN TO REMOVE GREASE AND DEBRIS.
ALLERGEN TRAINING AS REQUIRED
NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH NEW CODES OR CITATIONS WILL FOLLOW.
MAR 72017PASSED4 violationsDETAILS
MAR 7
2017
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
THE CONDENSER IN THE WALK-IN COOLER IN THE BASEMENT WHERE BEER AND FOOD ARE STORED IS LEAKING INTO A DRIP PAN. INSTRUCTED TO REPAIR THE CONDENSING UNIT AND MAINTAIN; MUST REPAIR THE INTERIOR DOOR PANEL OF THE DEEP FREEZER IN THE BASEMENT THAT IS HANGING BY A SMALL PIECE OF PLASTIC; THE SAME DEEP FREEZER MUST BE DEFROSTED; INSTRUCTED TO HAVE THE HOODVENT SERVICED ABOVE THE 1ST FLOOR KITCHEN EQUIPMENT ON THE EAST WALL; WHITE PAINT IS PEELING FROM ABOVE THE OUTSIDE OF THE HOODVENT IN THE KITCHEN. INSTRUCTED TO RESURFACE THE AREA TO PREVENT CHIPPED PAINT FROM BECOMING A PHYSICAL CONTAMINATION OVER THE PREP AREA; REMOVE DUST BUILDUP FROM THE FAN VENT COVER OF THE COOLANT FAN LOCATED IN THE BASEMENT.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING ITEMS/AREAS: OLD FOOD DEBRIS COVERING THE POTATO SLICER IN IN THE BASEMENT, LOWER COMPARTMENT FRYERS ON THE 1ST FLOOR PREP, FOOD STORAGE RACKS COVERED IN A WHITE SUBSTANCE IN THE WALK-IN COOLER FOR BEER AND FOOD LOCATED IN THE BASEMENT, AND FOOD DEBRIS ON THE DRY STORAGE RACK IN THE BASEMENT WHERE SEASONINGS ARE STORED.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE THE WATER DAMAGED CEILING TILES LOCATED OUTSIDE OF THE BASEMENT EMPLOYEE WASHROOM AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REMOVE DUST BUILDUP FROM THE CEILING FANS LOCATED IN ALL BATHROOMS ON PREMIES TO PROVIDE ADEQUATE VENTILATION AT ALL TIMES.
FEB 282017FAILED6 violations2 CRITICALDETAILS
FEB 28
2017
FAILED
6 violations2 CRITICALDETAILS
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
THE ONLY EXPOSED HAND SINK IN THE BASEMENT WAS MISSING SOAP AND THE MEN'S CUSTOMER BATHROOM ON THE 1ST FLOOR WAS MISSING PAPER TOWELS. HAND SOAP AND APPROVED DRYING DEVICES MUST BE PROVIDED AT EACH HAND SINK FOR EMPLOYEES USE IN PREP AREA, EMPLOYEE TOILET ROOM, AND SHARED TOILET ROOM. CRITICAL VIOLATION 7-38-030
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
OUTSIDE GREASE RECEPTACLE NOT MAINTAINED: OBSERVED GREASE DRIPPING FROM THE EXTERIOR SURFACE OF THE GREASE RECEPTABLE, GREASE BUILDUP ON THE GROUND BELOW THE RECEPTABLE, AND ALSO GREASE ON THE STAIRCASE LEADING FROM THE REAR EXIT DOOR TOWARDS THE GARBAGE AREA. ALL GREASE MUST BE MAINTAINED INSIDE OF THE RECEPTACLE AT ALL TIMES. INSTRUCTED TO REMOVE GRESE BUILDUP FROM THE EXTERIOR SURFACE OF THE RECEPTABLE AND THE GROUND SURFACE BELOW. SERIOUS VIOLATION 7-38-020
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
THE CONDENSER IN THE WALK-IN COOLER IN THE BASEMENT WHERE BEER AND FOOD ARE STORED IS LEAKING INTO A DRIP PAN. INSTRUCTED TO REPAIR THE CONDENSING UNIT AND MAINTAIN; MUST REPAIR THE INTERIOR DOOR PANEL OF THE DEEP FREEZER IN THE BASEMENT THAT IS HANGING BY A SMALL PIECE OF PLASTIC; THE SAME DEEP FREEZER MUST BE DEFROSTED; INSTRUCTED TO HAVE THE HOODVENT SERVICED ABOVE THE 1ST FLOOR KITCHEN EQUIPMENT ON THE EAST WALL; WHITE PAINT IS PEELING FROM ABOVE THE OUTSIDE OF THE HOODVENT IN THE KITCHEN. INSTRUCTED TO RESURFACE THE AREA TO PREVENT CHIPPED PAINT FROM BECOMING A PHYSICAL CONTAMINATION OVER THE PREP AREA; REMOVE DUST BUILDUP FROM THE FAN VENT COVER OF THE COOLANT FAN LOCATED IN THE BASEMENT.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING ITEMS/AREAS: OLD FOOD DEBRIS COVERING THE POTATO SLICER IN IN THE BASEMENT, LOWER COMPARTMENT FRYERS ON THE 1ST FLOOR PREP, FOOD STORAGE RACKS COVERED IN A WHITE SUBSTANCE IN THE WALK-IN COOLER FOR BEER AND FOOD LOCATED IN THE BASEMENT, AND FOOD DEBRIS ON THE DRY STORAGE RACK IN THE BASEMENT WHERE SEASONINGS ARE STORED.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE THE WATER DAMAGED CEILING TILES LOCATED OUTSIDE OF THE BASEMENT EMPLOYEE WASHROOM AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REMOVE DUST BUILDUP FROM THE CEILING FANS LOCATED IN ALL BATHROOMS ON PREMIES TO PROVIDE ADEQUATE VENTILATION AT ALL TIMES.
JUL 82016PASSED1 violation1 CRITICALDETAILS
JUL 8
2016
PASSED
1 violation1 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
VIOLATION CORRECTED PRESENTLY DISPLAY PREP COOLER MAINTAINS AIR TEMP OF 40.6F.UNTAGGED UNIT.INSTRUCTED TO MONITOR TEMPERATURE
JUL 62016PASS W/ CONDITIONS2 violations2 CRITICALDETAILS
JUL 6
2016
PASS W/ CONDITIONS
2 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FOUND DISPLAY PREP COOLER IN THE KITCHEN AT IMPROPER TEMPERATURE AIR TEMP OF 46.7F TO 53.2F. UNIT WAS TAGGED ON 6-27-16,REPORT #1937610 FOR THE SAME REASON. COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW. RETAGED 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
POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE MENTIONED COOLER ABOVE AT IMPROPER TEMPERATURE :VARIOUS KIND OF SAUCES AT TEMP OF 60.7F; CHOPPED LETTUCE AT TEMP OF 52.3F TO 56.9F; COOKED SLICE PEPPER AT TEMP OF 55.2F; COOKED ONIONS AT TEMP OD 47.6F; CHORIZO AT TEMP OF 53F; BLUE CHEESE AT TEMP OF 53.6F; SLICED TOMATOES AT TEMP OF 46.9F; DICED TOMATOES AT TEMP OF 52.3F; SLICE AVOCADO AT TEMP OF 54.3F; SHREDDED PARMESAN CHEESE AT TEMP OF 53.5F;COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED. POUNDS 10 VALUE 65 CRITICAL VIOLATION:7-38-005(A)
show all 17 inspections →
JUN 272016FAILED8 violations6 CRITICALDETAILS
JUN 27
2016
FAILED
8 violations6 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
DISPLAY PREP COOLER ACROSS FROM COOKING EQUIPMENT AT IMPROPER TEMPERATURE:54.6F TO 56F.POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE UNIT:SLICED HAM,SLICED AVOCADO,CHORIZO ETC. TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE.COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED ONIONS AT TEMP OF 45.4F; SLICED HAM AT TEMP OF 45.7F; CHORIZO AT TEMP OF 53.9F; SLICED AVOCADO AT TEMP OF 62.9F; PASTRAMI AT TEMP OF 46.9F MAYO MIXED WITH CHEESE AT TEMP OF 49.6F; GARNISH PATTIES AT TEMP OF 50.9F; GARNISH BALLS AT TEMP OF 50.7F; GOAT CHEESE AT TEMP OD 52.7F.ALL PRODUCTS MENTIONED WERE STORED INSIDE THE ABOVE MENTIONED COOLER UNIT. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED BY THE EMPLOYEE.POUNDS 15,VALUE 200 CRITICAL VIOLATION:7-38-005(A)
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE NOT WASHING HAND AT BASEMENT PREP AREA DUE TO SINK NOT ACCESSIBLE. EMPLOYEES WITH GLOVED HANDS TOUCHING NON FOOD SURFACE SUCH AS: BROOM, MOP BUCKET,PICK-UP FOOD AND NON-FOOD FROM REAR AREA,WIPING GLOVED HAND ON APRONS,OPEN AND CLOSE DOORS ETC,THEN RETURN TO THE WORKING STATION AND CONTINUE TO PREP FOOD AND MAKING HAMBURGER PATTIES ETC. ALSO OBSERVED CERTIFIED MANAGER AT FIRST FLOOR KITCHEN HANDLING READY TO EAT FOOD WITH BARE HANDS,SUNNY-SIDE EGG, DIVIDING AMOUNT OF FRENCH-FRIES FROM ONE PLATE TO THE OTHER ,HANDLING GARNISH FOOD TO PUT ON CUSTOMER'S PLATES,ETC. MANAGER WAS TOUCHING EQUIPMENTS AND HANDLING RECEIPTS FOR FOOD ORDER,NEVER WASHED HIS HANDS NOR USING UTENSIL OR FOOD GLOVES,AS REQUIRED PER CODE.HAND WASHING PROCEDURE WAS GIVEN TO MANAGER AND EMPLOYEE CRITICAL VIOLATION:7-38-010(A)
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
FOUND HAND SINK OBSTRUCTED BY A RED BUCKET FULL OF WATER PLACED INSIDE THE SINK AND A CART WITH POTS,PANS AND OTHER UTENSILS IN BASEMENT PREP/DISHWASHING AREA. INSTRUCTED MANAGER TO KEEP AREA FREE FROM OBSTRUCTION TO ALLOW FOR HANDWAHING. CRITICAL VIOLATION 7-38-030
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
BASEMENT PREP AREA, FRONT BAR AND DINING AREA WITH FRUIT FLY ACTIVITY. CONTACT PEST CONTROL FOR SERVICE AND CLEAN, SANITIZE ALL AREAS. NOTED APPROXIMATELY 40 SMALL FLIES ON SITE AT TIME OF INSPECTION. SERIOUS VIOLATION 7-38-020
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
OUTSIDE GREASE CONTAINER OPEN AND ENCRUSTED WITH GREASE AT THE TOP AND SIDES OF UNIT. GREASE AND DEBRIS BUILD UP UNDER AND AROUND CONTAINER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION:7-38-020,CITATION ISSUED ON 6-27-16 AT 1022 N WESTERN,LICENSE #2293785,SAME LEGAL NAME
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 7-6-15,REPORT #1454059 #32-CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES. #33-THE INTERIOR OF WALK IN COOLERS, COOKING EQUIPMENT, REACH IN COOLERS, FRONT BAR AREA AND REACH IN FREEZER ALL IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND ICE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. #34-FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. 1ST FLOOR AND BASEMENT AREA. IN DISHWASHING AREA COVING MUST BE REPLACED. CORRECT AND MAINTAIN AT ALL TIMES #40-INSTALL THERMOMETERS IN ALL COOLERS. MUST INSTALL AND MAINTAIN. #41-ALL UNNECESSARY ARTICLES IN OUTSIDE PATIO/STORAGE AREA MUST BE REMOVED AND MAINTAINED. CORRECT AND MAINTAIN AT ALL TIMES. TODAY 6-27-16 OBSERVED THE SAME VIOLATION SERIOUS VIOLATION:7-42-090
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSEVED HOLES ON DOOR OF THE CLOSET BY THE ICE MACHINE,INSTRUCTED TO REPAIR/REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE OBSERVED SOME FOOD STORED UNDER THE SHELVES ON TOP LIDS.INSTRUCTED TO PROVIDE A RAISED SHELF,FOOD MUST BE STORED ^"OFF THE FLOOR.
JUL 132015PASSED7 violationsDETAILS
JUL 13
2015
PASSED
7 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE INTERIOR OF WALK IN COOLERS, COOKING EQUIPMENT, REACH IN COOLERS, FRONT BAR AREA AND REACH IN FREEZER ALL IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND ICE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. 1ST FLOOR AND BASEMENT AREA. IN DISHWASHING AREA COVING MUST BE REPLACED. CORRECT AND MAINTAIN AT ALL TIMES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
SMALL LEAK AT FRONT BAR HANDSINK. MUST CORRECT AND MAINTAIN AT ALL TIMES.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
INSTALL THERMOMETERS IN ALL COOLERS. MUST INSTALL AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ALL UNNECESSARY ARTICLES IN OUTSIDE PATIO/STORAGE AREA MUST BE REMOVED AND MAINTAINED. CORRECT AND MAINTAIN AT ALL TIMES.
JUL 62015FAILED12 violations4 CRITICALDETAILS
JUL 6
2015
FAILED
12 violations4 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND 10 DOZEN EGGS AT IMPROPER TEMPERATURE OF 54.4 DEGREES $10.00 AND FOUND 20 POUNDS BEEF BURGERS $136.00 AT IMPROPER TEMPERATURE 52.4 DEGREES DURING PREPERATION. ALL PRODUCTS WERE DISCARDED AT THIS TIME. INSTRUCTED MANAGER TO MAINTAIN PROPER TEMPERATURE DURING PREPERATION. CRITICAL VIOLATION 7-38-005(A)
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
FOUND HAND SINK OBSTRUCTED BY SEVERAL DIRTY DISHES AND A CART IN BASEMENT PREP/DISHWASHING AREA. INSTRUCTED MANAGER TO KEEP AREA FREE FROM OBSTRUCTION TO ALLOW FOR HANDWAHING. CRITICAL VIOLATION 7-38-030
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
ICE MACHINE IN BASEMENT STORAGE AREA WITH BUILD UP OF BLACK/ORANGE SUBSTANCE AT CHUTE AND INTERIOR OF MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE MACHINE. SERIOUS VIOLATION 7-38-005(A)
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
BASEMENT PREP AREA, FRONT BAR AND DINING AREA WITH FRUIT FLY ACTIVITY. CONTACT PEST CONTROL FOR SERVICE AND CLEAN, SANITIZE ALL AREAS. NOTED APPROXIMATELY 30 FRUIT FLIES ON SITE AT TIME OF INSPECTION. SERIOUS VIOLATION 7-38-020
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
OUTSIDE GREASE CONTAINER OPEN AND ENCRUSTED WITH GREASE AT THE TOP AND SIDES OF UNIT. GREASE AND DEBRIS BUILD UP UNDER AND AROUND CONTAINER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE INTERIOR OF WALK IN COOLERS, COOKING EQUIPMENT, REACH IN COOLERS, FRONT BAR AREA AND REACH IN FREEZER ALL IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND ICE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. 1ST FLOOR AND BASEMENT AREA. IN DISHWASHING AREA COVING MUST BE REPLACED. CORRECT AND MAINTAIN AT ALL TIMES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
SMALL LEAK AT FRONT BAR HANDSINK. MUST CORRECT AND MAINTAIN AT ALL TIMES.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
INSTALL THERMOMETERS IN ALL COOLERS. MUST INSTALL AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ALL UNNECESSARY ARTICLES IN OUTSIDE PATIO/STORAGE AREA MUST BE REMOVED AND MAINTAINED. CORRECT AND MAINTAIN AT ALL TIMES.
SEP 92014FAILED10 violations3 CRITICALDETAILS
SEP 9
2014
FAILED
10 violations3 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
BAR LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR MUST MAINTAIN 100PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
EXPOSED HAND SINKS NOT ACCESSIBLE OBSERVED CONTAINER FILLED WITH ICE AND STRAWS INSIDE BAR EXPOSED SINK, CONTAINER FILLED WITH UTENSILS STORED INSIDE EXPOSED SINK IN PREP AREA, LARGE CONTAINER STORED ON TOP OF EXPOSED SINK IN DISH WASHING AREA. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINKS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED SEVERAL FLYING INSECTS IN BAR, PREP, AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1155204 ON 3-21-14 32-DEFROST REFRIGERATOR IN BAR AREA. 35-REPLACE MISSING CEILING TILES IN BASEMENT WASHROOM. 36-REPLACE MISSING LIGHT SHIELDS IN PREP AREA. 38-PROVIDE VENTILATION IN BASEMENT WASHROOM AND MEN FIRST FLOOR WASHROOM. 41-STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
DEFROST REFRIGERATOR IN BAR AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR OF ICE MACHINE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE MISSING CEILING TILES IN BASEMENT WASHROOM. CLEAN CEILING VENTS IN FIRST FLOOR CUSTOMER WASHROOMS
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE MISSING LIGHT SHIELDS IN PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR LEAKING DRAINPIPE ON EXPOSED SINK IN PREP AREA. REPAIR STRIPPED HOT WATER HANDLE ON BAR EXPOSED SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
MAR 212014PASS W/ CONDITIONS10 violationsDETAILS
MAR 21
2014
PASS W/ CONDITIONS
10 violationsDETAILS
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATION NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #1277806 ON 4-24-13. 32-INSTRUCTED TO INSTALL SHIELD ALONG SIDE OF EXPOSED HAND SINK IN BASEMENT. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
DEFROST REFRIGERATOR IN BAR AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, SINKS, PREP TABLES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE MISSING CEILING TILES IN BASEMENT WASHROOM. CLEAN CEILING VENTS IN FIRST FLOOR CUSTOMER WASHROOMS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE MISSING LIGHT SHIELD IN PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PROVIDE VENTILATION IN BASEMENT WASHROOM AND FIRST FLOOR MEN WASHROOM.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
STORE WASH CLOTHS IN SANTIZING SOLUTION.
APR 242013PASSED5 violationsDETAILS
APR 24
2013
PASSED
5 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Instructed to install shield along side of exposed handsink in basement.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Exhaust hood, filters and deep fryer not cleaned. Instructed to detail clean and sanitize.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Exposed brick in dining not sealed. instructed to apply non-toxic sealant to surface.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Three compartment sink in basement not being used is not maintained or being operated. Instructed to repair and maintain. "Held for Inspection" placed on sink.
AUG 12011PASS W/ CONDITIONS6 violationsDETAILS
AUG 1
2011
PASS W/ CONDITIONS
6 violationsDETAILS
* 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 CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR AVAILABLE AT THIS TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, SAUCE-145.8 F' SERIOUS CITATION ISSUED: 7-38-012
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
VIOLATION PREVIOUSLY CORRECTED, 5/26/2011
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
VIOLATION STILL PENDING
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
VIOLATION STILL PENDING
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
VIOLATION STILL PENDING
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
VIOLATION STILL PENDING
MAY 262011PASS W/ CONDITIONS6 violationsDETAILS
MAY 26
2011
PASS W/ CONDITIONS
6 violationsDETAILS
* 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 CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR AVAILABLE AT THIS TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, SAUCE-145.8 F' SERIOUS CITATION ISSUED
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS FOOD INSPECTION SUMMARY REPORT NOT POSTED, NOT DISPLAYED VISIBLE TO ALL CUSTOMERS SERIOUS CITATION ISSUED
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. MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, FIRST FLOOR KITCHEN AREA
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 AND BEHIND ALL EQUIPMENT, THROUGH OUT PREMISES, FIRST FLOOR AND BASEMENT AREAS, FRONT THRESHOLD NEEDS REPAIRED
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. GREASE TRAP REMOVE FROM THREE COMPARTMENT SINK, INSTRUCTED TO REPLACE BACK ONTO SINK
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST CLEAN AND BETTER ORGANIZE ALL STORAGE AREAS
AUG 32010PASSED1 violationDETAILS
AUG 3
2010
PASSED
1 violationDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
WATER LEAKING AT PIPE BENEATH EXPOSED HANDSINK IN BASEMENT FOOD PREP.
JUL 262010FAILED7 violations2 CRITICALDETAILS
JUL 26
2010
FAILED
7 violations2 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.FOUND LOW TEMP DISHMACHINE IN USE DURING THIS INSPECTION NOT DISPENSING SANITIZER "0"PPM.TAGGED HELD FOR INSPECTION.MUST FAX LETTER TO THE CDPH 312-746-4240 WHEN REPAIRED FOR TAG REMOVAL.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND APPROXIMATELY 8 LIVE HOUSE FLIES ON PREMISES,MUST CLEAN,SANITIZE ALL AFFECTED AREAS,PEST CONTROL CO SERVICE NOW RECCOMENDED.
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.MULTI-USE DISHES IN KITCHEN NOT PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
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 ALONG WALLS AND IN ALL CORNERS THROUGHOUT REQUIRE DETAIL CLEANING.
LINEN: CLEAN AND SOILED PROPERLY STORED
Soiled and clean linens, coats, and aprons shall be properly stored.SOILED WET LINEN NOT PROPERLY STORED.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair.FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.
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 →