MAY 2
2014
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
MIXED GREEN.
YOUR CALL. 53/100
223 W LAKE ST · LOOP, CHICAGO
Last inspected May 2, 2014 · passed with conditions
2 of 6 inspections passed, 2 failed, 2 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
6
2 passed · 2 w/ conditions · 2 failed
VIOLATIONS
17
includes 4 critical
RECORDS COVER
3 YEARS
since Oct 2010
INSPECTION HISTORY
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING TEMPERATURE; FOUND LETTUCE AT 51.6F, TUNA SALAD AT 49.7F, DICED TOMATOES AT 49.8F,AND DICED CHICKEN AT 50.0F. APPROX. WT. 8LBS, AND VALUE $40.00. MANAGEMENT VOLUNTARILY DISCARDED FOOD PRODUCT STATED ABOVE. INSTRUCTED MANAGEMENT TO MAINTAIN COLD FOODS AT 40F AND BELOW AT ALL TIMES. CRITICAL CITATION 7-38-005(A) ISSUED. MANAGEMENT DID NOT HAVE TIME AND TEMPERATURES ON PREMISES AT TIME OF INSPECTION.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED CITY OF CHICAGO FOOD SANITATION MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (I.E. CHICKEN, STEAK, TURKEY, TUNA SALADS AND SALADS) WERE BEING SERVED AND PREPARED. A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES WHEN POTENTIALLY HAZARSOUS FOODS ARE BEINFG SERVED AND PREPARED. SERIOUS VIOLATION 7-38-012, ISSUED.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPLACE/PAINT WITH NON-TOXIC PAINT, RUSTY SHELVES IN WALK-IN COOLER.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS IN FRONT PREP AREA AROUND EQUIPMENT AND AT REAR. KEEP FLOORS AT REAR DRY.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN WALLS AROUND EXPOSED HAND WASH AND 3-COMPARTMENT SINK AT REAR.
JUN 202013PASS W/ CONDITIONS6 violations1 CRITICALDETAILS
JUN 20
2013
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
DURING INSPECTION AT 1:10PM FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING TEMPERATURE; FOUND ROMAINE LETTUCE AT 60.8F, SPINACH 58.9F, GARBANZO BEANS 57.2F, CORN SALAD 56.3F AND BLACK BEANS 54.5F. MANAGEMENT VOLUNTARILY DISCARDED FOOD PRODUCT STATED ABOVE. INSTRUCTED MANAGEMENT TO MAINTAIN COLD FOODS AT 40F AND BELOW AT ALL TIMES. CRITICAL CITATION ISSUED.MANAGEMENT DID NOT HAVE TIME AND TEMPERATURES ON PREMISES AT TIME OF INSPECTION.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
DURING INSPECTION THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SANITATION CERTIFIED MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING SERVED AND PREPARED. A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES WHEN POTENTIALLY HAZARSOUS FOODS ARE BEINFG SERVED AND PREPARED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN ICE SHUTE AT COCA COLA MACHINE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN INTERIOR OF 3DR COOLER TO REMOVE POOLING STANDING WATER. MUST DETAIL CLEAN FRONT SERVICE COOLERS TO REMOVE FOOD DEBRIS FROM INTERIOR OF COOLER CORNERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST MAINTAIN FLOORS DRY UNDER THE 3COMP SINK.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST ADJUST THE TEMPERATURE VALVE AT THE MEN'S RESTROOM.
NOV 42011FAILED2 violations1 CRITICALDETAILS
NOV 4
2011
FAILED
2 violations1 CRITICALDETAILS
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE DUMPSTER OVERFLOWED WITH GARBAGE AND LITTER, WITH GARBAGE ON ALLY FLOOR, CANNOT CLOSE DUMPSTER LIDS. INSTRUCTED MANAGER ALL OUTSIDE GARBAGE MUST BE REMOVED AND SERVICED IMMEDIATELY AND OUTSIDE DUMPSTER AREA MUST BE CLEAN BY DATE OF REINSPECTION (11/14/11).
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. CEILING LIGHT END CAPS MISSING ABOVE 3-COMPARTMENT SINK. MUST PROVIDE AND INSTALL END CAPS FOR LIGHTS.
show all 6 inspections →
OCT 12010FAILED4 violations1 CRITICALDETAILS
OCT 1
2010
FAILED
4 violations1 CRITICALDETAILS
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. NOTED 10-SMALL/FRUIT FLIES ON WALLS & CEILING AROUND MOP SINK AREA; 8-ON WALL & AT BOXES STORED IN REAR SHELVES. MUST ELIMINATE SOURCE, CLEAN AFFECTED AREAS & CONTACT P.C.O.
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. CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE SANDED/BLEACHED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE.
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. ANY FOOD STAINS ON WALLS AROUND DISHROOM & PREP TABLES MUST BE KEPT CLEAN; MUST RE-SEAL CAULKING BETWEEN WALL & SPLASH GUARD; CLEAN DUSTY VENTS IN BATHROOM
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. ALL FOODHANDLERS MUST HAVE HAIR RESTRAINTS AROUND OPEN FOOD.
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 →