MAR 28
2025
PASS W/ CONDITIONS
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
MABLE'S TABLE.
YOUR CALL. 62/100
1653-1655 W CORTLAND ST · WICKER PARK, CHICAGO
Last inspected March 28, 2025 · passed with conditions
10 of 16 inspections passed, 3 failed, 3 passed with conditions. 9 critical violations across the record.
THE NUMBERS
INSPECTIONS
16
10 passed · 3 w/ conditions · 3 failed
VIOLATIONS
61
includes 9 critical
RECORDS COVER
15 YEARS
since Feb 2010
INSPECTION HISTORY
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
OBSERVED DISH MACHINE WITH A FINAL SANITIZER CONCENTRATION OF 0PPM. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PROVIDES A FINAL CHEMICAL SANITIZER CONCENTRATION OF 50 PPM. DISH MACHINE NOT IN USE AT TIME OF INSPECTION. DISH MACHINE TAGGED. PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED ALUMINUM FOIL WRAPPED AROUND SHELVING. INSTRUCTED MANAGER TO REMOVE FOIL.
MAR 282025PASSED1 violationDETAILS
MAR 28
2025
PASSED
1 violationDETAILS
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
4-101.19 OBSERVED ALUMINUM FOIL WRAPPED AROUND SHELVING. INSTRUCTED MANAGER TO REMOVE FOIL.
MAR 82024PASSED1 violationDETAILS
MAR 8
2024
PASSED
1 violationDETAILS
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED RUSTED TABLE BEING USED AS SHELVING IN DISH MACHINE AREA. INSTRUCTED MANAGER TO REPLACE OR REPAINT TABLE.
FEB 32023PASSED6 violations1 CRITICALDETAILS
FEB 3
2023
PASSED
6 violations1 CRITICALDETAILS
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINKS LOCATED IN BOTH BARS. INSTRUCTED TO PROVIDE.
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
OBSERVED BULK CONTAINERS OF BREAD CRUMBS, RICE, ETC NOT LABELED. INSTRUCTED TO LABEL WITH THE COMMON NAME.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED HEAVY BUILD-UP OF GREASE AND FOOD DEBRIS ON THE SIDES OF EQUIPMENT AND UNDERNEATH EQUIPMENT ON THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
OBSERVED BUILD-UP OF GREASE ON HOOD OVER COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
OBSERVED 2 EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
ALLERGEN TRAINING AS REQUIRED
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
OCT 212019PASS W/ CONDITIONS11 violations3 CRITICALDETAILS
OCT 21
2019
PASS W/ CONDITIONS
11 violations3 CRITICALDETAILS
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TON FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.
PROPER DATE MARKING AND DISPOSITION
OBSERVED TCS FOODS NOT PROPERLY DATE MARKING INSIDE WALK-IN COOLER AND PREP COOLERS. MUST PROPERLY DATE MARKING TCS FOODS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
OBSERVED CONSUMER ADVISORY ON MENU HOWEVER NO DISCLOSURE OR REMINDER STATEMENT ON MENU FOR UNDER COOKED AND RAW FOODS INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
IN-USE UTENSILS: PROPERLY STORED
OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE LOCATED IN THE BASEMENT.
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
MUST PROVIDE LIDS FOR GARBAGE CONTAINERS INSIDE WOMEN'S WASHROOM.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND ICE MACHINE LOCATED IN THE BASEMENT.
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.
ALLERGEN TRAINING AS REQUIRED
OBSERVED CERTIFIED FOOD SERVICE MANAGERS WITHOUT THE ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING.
show all 16 inspections →
OCT 162017FAILED7 violations2 CRITICALDETAILS
OCT 16
2017
FAILED
7 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER AND 2 DOOR REFRIGERATOR/FREEZER COMBO AT IMPROPER TEMPERATURES. THE AIR TEMPERATURE INSIDE OF THE 3 DOOR COOLER WAS AT 48F AND THE 2 DOOR REFRIGERATOR HAD AN AIR TEMPERATURE OF 51.5F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MILK AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE COOLERS. OBSERVED MOZZARELLA CHEESE AT 48.7F, BLUE CHEESE AT 59.1F, MILK AT 47.1F, AND HALF AND HALF CREAMER AT 47.7F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED FOOD AND LIQUOR STORED ON SHELVES BELOW WASTE WATER PIPES IN THE BASEMENT. MANAGEMENT INSTRUCTED TO REMOVE THE FOOD AND LIQUOR FROM THE SHELVES BELOW THE WASTE WATER LINES. SERIOUS VIOLATION 7-38-005A.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
NO CONSUMER ADVISORY POSTED IN THE ESTABLISHMENT. MUST POST ON THE WALL OR ON THE MENU.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST PAINT OR SEAL THE SHELVES AND SUPPORTS BELOW THE COFFEE STATION.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN THE DUST ON THE SHELVES OF THE COFFEE STATION.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS OF THE DISHROOM MUST BE SMOOTH AND EASILY CLEANABLE. REPAIR THE CRACK ON THE CEILING IN THE CORNER OF THE DISHROOM. MUST SEAL THE WALLS OF THE DISHROOM.
JUL 82016FAILED7 violations2 CRITICALDETAILS
JUL 8
2016
FAILED
7 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: LARGE AMOUNT OF SCRAMBLED EGGS AND COOKED VEGETABLE MIXTURE AT TEMP OF 57.7F AND ANOTHER BATCH OF SAME FOOD AT TEMP OF 45.7F; BOTH PRODUCTS STORED INSIDE THE WALK-IN COOLER WHICH MAINTAINS TEMP OF 38.9F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED.POUNDS 10,VALUE 40. CRITICAL 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
OBSERVED LIVE SMALL FLIES AT BAR AREA AT PRIVATE ROOM AND BAR AT MAIN DINING AREA, REAR PREP AREA AND DISHROOM.APPROX.30 SMALL FLIES. TWO INSECTICIDE GLUE STICKS HANGING FROM CEILING ABOVE THE CHEST FREEZER AND PREP TABLE AT REAR PREP AREA ALSO A YELLOW STICK AT FRONT MAIN BAR. OUTER OPENINGS NOT PROTECTED FRONT DOOR WITH A GAP OF 1/2" TO 1".INSTRUCTED TO REMOVE FLIES,CLEAN AND SANITIZE AREA AND RODENT/INSECT PROOF MENTIONED DOOR. SERIOUS VIOLATION:7-38-020
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-5-15,REPORT #1453751 #32-RUBBER GASKETS IN POOR REPAIR IN NEED OF REPLACING. WOOD UNDER PREP TABLE IN NEED OF SEALING. MUST CORRECT AND MAINTAIN AT ALL TIMES. #33-THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ALL REACH IN COOLERS, ALL COOKING EQUIPMENT, BOTH BAR GUN HOLDERS, AND ALL STORAGE SHELVES. ALL WOOD IN NEED OF DETAIL CLEANING UNDER AND AROUND PREP LINE. MUST CLEAN AND MAINTAIN AT ALL TIMES. #35 WALLS IN BOTH PREP AREAS AND BARS IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION:7-42-090 OBSERVED TODAY(7-8-16)SAME VIOLATIONS)
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
LID AT WHITE CHEST FREEZER IS RUSTY,BROKE AND WITH EXPOSED INSULATION.INSTRUCTED TO REPLACE.REAR PREP AREA. BROKEN STOPPERS AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE STOPPERS FOR ALL 3 THREE COMPARTMENT SINKS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
BROKEN FLOOR TILES BEHIND THE MAIN BAR AREA INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
STEM THERMOMETER NOT CALBRATED,INSTRUCTED TO CALIBRATE OR REPLACE
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLER CERTIFICATE PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE.
FEB 52015PASS W/ CONDITIONS6 violations1 CRITICALDETAILS
FEB 5
2015
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND A LARGE CONTAINER OF SOUP (APPROX 10 GALLONS) IN WALK IN COOLER AT 50.4 DEGREES. MANAGER STATES SOUP WAS MADE THE NIGHT BEFORE. CONTAINER WAS DISCARDED. INSTRUCTED MANAGER ON COOLING PROPERLY. TOTAL VALUE 80 POUNDS $50.00 CRITICAL VIOLATION 7-38-005(A). POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
RUBBER GASKETS IN POOR REPAIR IN NEED OF REPLACING. WOOD UNDER PREP TABLE IN NEED OF SEALINF. MUST CORRECT AND MAINTAIN AT ALL TIMES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ALL REACH IN COOLERS, ALL COOKING EQUIPMENT, BOTH BAR GUN HOLDERS, AND ALL STORAGE SHELVES. ALL WOOD IN NEED OF DETAIL CLEANING UNDER AND AROUND PREP LINE. ALL RUBBER GASKETS IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND BUILD UP. MUST CLEAN IN CORNERS. CLEAN AND MAINTAIN AT ALL TIMES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS IN BOTH PREP AREAS AND BARS IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CORRECT AND MAINTAIN AT ALL TIMES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
AIR VENTS IN WASHROOMS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
APR 252014PASSED4 violationsDETAILS
APR 25
2014
PASSED
4 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
INVERT ALL MULTI-USE EQUIPMENT, UTENSILS, GLASSWARE AND CARRYOUT CONTAINERS TO PROTECT FROM CONTAMINATION.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
REPLACE MISSING AND DAMAGED FLOOR TILES IN WEST BAR AREA. CLEAN FLOORS IN LIQUOR STORAGE AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPAIR WALL BEHIND FOOD STORAGE SHELVES IN WEST BASEMENT. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
PROVIDE LONG HANDLE UTENSIL AND STORE ICE SCOOP HANDLE UP IN SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.
FEB 202013PASSED6 violationsDETAILS
FEB 20
2013
PASSED
6 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
Ice bins in both bars not provided with covers. Instructed to provide covers form ice in bins. Gaskets not maintained on front prep cooelrs. Instructed to replace worn gaskets.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Exhaust hood and filters not cleaned. Instructed to detail clean.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floor not cleaned behind equipment. Instructed to detail clean daily. Floor tile missing under cooking equipment. Instructed to replace missing floor tile.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Ventilation covers in toilet room not cleaned. instructed to detail clean covers.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Sprayer at three compartment sink leaking. Instructed to repair to prevent leak. Sinks stoppers not maintained at three compartment sink. Instructed to replace stoppers that does fit properly. Backflow prevent not installed on coffee makers. Instructed to install bacflow preventer.
OCT 202011PASSED3 violationsDETAILS
OCT 20
2011
PASSED
3 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 PROVIDE SPLASH GUARD AT EXPOSED HAND BOWL BETWEEN 3 COMPARTMENT IN PREP AREA BY WALK-IN COOLER
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 OR REPLACE STAINED CUTTING BOARDS IN PREP AREAS
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 THROUGHOUT PREMISES
APR 82011PASSED2 violationsDETAILS
APR 8
2011
PASSED
2 violationsDETAILS
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
MUST PROVIDE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED NICE AND NEATLY, RESTRICT STORING ON SHELVING DESIGNATED FOR FOOD ITEMS
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 REMOVE ALL CLUTTER IN BASEMENT STORAGE AREA, CLEAN AND BETTER ORGANIZE AREA
FEB 252010PASSED5 violationsDETAILS
FEB 25
2010
PASSED
5 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 RECONNECT SODA LINES DIRECTLY INTO FLOOR DRAINS AT BARS,PROVIDE MISSING ICE BIN COVERS BEHIND COUNTERS.
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.FLOOR BENEATH HOT COOKING EQUIPMENTS,COOLERS BEHIND FRONT SERVICE LINE REQUIRE DETAIL CLEANING,FLOOR BENEATH DISHMACHINE IN NEED OF REPAIR TO SMOOTH,EASILY CLEANABLE SURFACE.
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.NOTICEABLE DUST BUILD-UP AT CEILING OVER DINING ROOM/FOOD PREP AREA MUST CLEAN IN DETAIL.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.HOOD/FILTERS ABOVE HOT COOKING EQUIPMENTS,TOILET ROOM VENTS REQUIRE DETAIL CLEANING.
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,ORGANIZE BASEMENT STORAGE,REMOVE ALL CLUTTER.
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 →