SEP 22
2017
PASSED
1 violationDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
NATIONAL HELLENIC MUSEUM.
YOUR CALL. 69/100
333-341 S HALSTED ST · WEST LOOP, CHICAGO
Last inspected September 22, 2017 · passed
3 of 6 inspections passed, 2 failed, 1 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
6
3 passed · 1 w/ conditions · 2 failed
VIOLATIONS
9
includes 4 critical
RECORDS COVER
5 YEARS
since Nov 2011
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Observed excessive build up on interior of freezer of right refrigerator. Must detail clean and sanitize. Must maintain same.
SEP 262014PASS W/ CONDITIONS1 violationDETAILS
SEP 26
2014
PASS W/ CONDITIONS
1 violationDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES OR PERSON WITH CERTIFICATE. SERIOUS CITATION ISSUED 7-38-012.
SEP 192014FAILED4 violations2 CRITICALDETAILS
SEP 19
2014
FAILED
4 violations2 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
UNABLE TO DETERMINE IF THE HIGH TEMPERATURE DISH MACHINE LOCATED IN THE PREMISES IS OPERATIONAL. STAFF ON SITE DOES NOT KNOW TO OPERATE IT. NO DISHES BEING WASHED AT THIS TIME. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CDPH CONTACTED FOR RE-INSPECTION OF MACHINE WHEN ABLE TO OPERATE. NO CITATION ISSUED.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
NO PEST CONTROL LOG BOOK ON PREMISES OR ANY REQUIRED DOCUMENTATION AVAILABLE DURING INSPECTION FOR REVIEW. INSTRUCTED TO HAVE A LICENSED PEST CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR 1ST FLOOR, LEFT SIDE COOLER DIRTY WITH FOOD SPILLAGE. MUST CLEAN AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS.
show all 6 inspections →
NOV 12011FAILED3 violations2 CRITICALDETAILS
NOV 1
2011
FAILED
3 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 or an approved chemical sanitizing rinse. No three compartment sink or approved commercial dish machine is on the premises, install three compartment sink with an attached metal drain board large enough to accommodate the largest piece of food preparation equipment or approved commercial dish machine.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. The kitchen and kitchenette have two compartment sinks installed. An exposed hand sink with sanitary soap and towels must be accessible the the food preparation area.
* 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. Obtain a certified food service managers certificate.
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 →