MAR 7
2012
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
MONEY SHOT RESTAURANT.
BEAT. 40/100
5695 N LINCOLN AVE · WEST RIDGE, CHICAGO
Last inspected March 7, 2012 · passed with conditions
Failed 3 of 6 inspections. 2 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
6
2 passed · 1 w/ conditions · 3 failed
VIOLATIONS
18
includes 2 critical
RECORDS COVER
2 YEARS
since Mar 2010
INSPECTION HISTORY
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE PREP COOLER. CHICKEN AT 58.9F, CHICKEN WINGS AT 55.4F, SALMON AT 54.8F, SHRIMP AT 55.4F,STEAK AT 58.4F, EGGS AT 55.3F, GOAT CHEESE AT 58.4F. MANAGER DISCARDED THE SAID PRODUCTS WORTH $70.00 AND TOTAL 15 LBS. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW INSIDE THE PREP COOLER. CITATION ISSUED CRITICAL 7-38-005A. PREP COOLER TEMPERATURE AT 35F.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST INSTALL A SPLASHGUARD BETWEEN THE ONE COMPARTMENT SINK AND THE EXPOSED HAND SINK. MUST REPAIR LOOSE ONE COMPARTMENT SINK .RUSTY EXTERIOR AND LID OF THE GREASE BOX. MUST REMOVE RUST AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DUST ACCUMULATED ON THE CEILING OF THE PREP AREA. MUST CLEAN IN DETAIL AND MAINTAIN. HOOD WITH ACCUMULATED DUST AND GREASE. MUST CLEAN IN DETAIL AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE THERMOMETER IN THE REACH IN FREEZER IN THE BASEMENT AND MUST BE VISIBLE.MANAGER PROVIDED THE THERMOMETER IN THE REACH IN FREEZER WHILE I WAS STILL DOING THE INSPECTION.
NOV 152010PASSED1 violationDETAILS
NOV 15
2010
PASSED
1 violationDETAILS
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
above violation stll remaining.
NOV 82010FAILED6 violations1 CRITICALDETAILS
NOV 8
2010
FAILED
6 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. found/observed front entrance/exit door not rodent, insect proofed, also found rear exit door not rodent proofed, insect proofed, shall be repair.citation issued#H000063579 with a court date of 12/09/2010, at 400 w superior in room #112, at 9:00am.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
non food contact surfaces of cooler shelving not clean need detailed cleaning(crevices).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
floors under heavy equipment, cooking equipment, storage shelving not clean need detailed cleaning(corners).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
walls in kitchen prep area need cleaning, exposed wood in bsmt., storage area shall be repair.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
missing light shields in prep area, bsmt., storage areas shall be provided. light shields need cleaning in prep area.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
exhaust vents(ventilation)in coolers, prep area not clean need detailed cleaning.
show all 6 inspections →
MAR 162010FAILED7 violationsDETAILS
MAR 16
2010
FAILED
7 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. REPLACE PLASTIC 1 COMPARTMENT SINK NEXT TO HAND SINK IN PREP AREA. INSTALL SPLASH GUARDS ON BOTH SIDES ON HAND SINK BEHIND BAR AND ON LEFT SIDE OF HAND SINK IN PREP 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. HAVE INTERIOR OF ICE MACHINE CLEANED.
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. DETERMINE SOURCE OF WATER ON GROUND IN OUTSIDE BASEMENT STAIRWELL AND REPAIR. MAINTAIN DRY GROUND.
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. PAINT/SEAL RAW WOOD THROUGHOUT PREMISES BEHIND BAR, IN BASEMENT AND PREP AREA.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE SHATTERPROOF BULBS ABOVE BAR AND THROUGHOUT PREMISES AS NEEDED.
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. PROVIDE BACK FLOW PROTECTION DEVICE FOR MOP SINK IN BASEMENT AND NEW 1 COMPARTMENT SINK IN PREP AREA. REPAIR LEAK UNDER 3 COMP SINK BEHIND BAR AND FROM FAUCET OF 3 COMPARTMENT SINK IN PREP AREA.
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 PAPER DEBRIS, WOOD, GRAVEL ETC...FROM AROUND DUMPSTERS AND UNDER STAIRS OUTSIDE REAR.
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 →