Obelix Restaurant
Mostly clean — 2 of 6 passed, one prior failure
2025-04-16 Pass Canvass Re-Inspection CRITICAL 3 ▾
INSECTS, RODENTS, & ANIMALS NOT PRESENT
6-202.15: OBSERVED OPENING AT BASE OF OUTER FRONT ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
6-501.12: OBSERVED BUILDUP ON FLOOR AND ALONG BASES OF WALL IN BAR. INSTRUCTED TO CLEAN FLOORS AND ALONG BASES OF WALLS UNDERNEATH SINKS AND ICE BIN.
ALLERGEN TRAINING AS REQUIRED
2-102.13: OBSERVED ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WITH NO ALLERGEN AWARENESS TRAINING. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE...
2025-03-24 Pass w/ Conditions Canvass Re-Inspection CRITICAL 6 ▾
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
3-203.12: OBSERVED MULTIPLE SHELLSTOCK TAGS FROM DECEMBER 2024, JANUARY, FEBRUARY AND MARCH 2025 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SE...
PROPER COLD HOLDING TEMPERATURES
3-501.16(A:2,&B): OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 56.8-60.6F. OBSERVED COLD TCS FOODS, EGGPLANT(58.3F), BUTTER(59.3F), SLICED TOMATOES(59.2F), CHEESE(57.6F), POTATOES(60.6F) AND BACON(56.8F). HELD AT IMPROPER TE...
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
OBSERVED TOP COMPARTMENT OF COLD HOLDING UNIT IN FIRST FLOOR PREP AREA USED TO HOLD COLD TCS FOODS AT IMPROPER AMBIENT TEMPERATURE OF 48.2F. INSTRUCTED ONCE SMALL COLD HOLDING UNIT IN FIRST FLOOR PREP AREA HAS BEEN REPAIRED AND ABLE TO MAINTAIN TCS F...
INSECTS, RODENTS, & ANIMALS NOT PRESENT
6-202.15: OBSERVED OPENING AT BASE OF OUTER FRONT ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
6-501.12: OBSERVED BUILDUP ON FLOOR AND ALONG BASES OF WALL IN BAR. INSTRUCTED TO CLEAN FLOORS AND ALONG BASES OF WALLS UNDERNEATH SINKS AND ICE BIN.
ALLERGEN TRAINING AS REQUIRED
2-102.13: OBSERVED ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WITH NO ALLERGEN AWARENESS TRAINING. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE...
2025-03-17 Fail Canvass CRITICAL 10 ▾
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
OBSERVED NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED A PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. CORRECTED...
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
OBSERVED NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED A PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. CORRECTED...
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
OBSERVED MULTIPLE SHELLSTOCK TAGS FROM DECEMBER 2024, JANUARY, FEBRUARY AND MARCH 2025 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL...
PROPER COLD HOLDING TEMPERATURES
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 49.8-65.3F. OBSERVED COLD TCS FOODS, MACAROON(50.4F), HAM(50.9F), CHEESE(59.4F), DUCK(49.8F), POT PIE(50.4F), BACON(65.3F), COUSCOUS(61.0F) AND PROSCUITTO(58.6F) HELD AT IMPROPER ...
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED OR COOKED ...
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
OBSERVED TOP COMPARTMENT OF COLD HOLDING UNIT IN FIRST FLOOR PREP AREA USED TO HOLD COLD TCS FOODS AT IMPROPER AMBIENT TEMPERATURE OF 52.9F AND OBSERVED ONE DOOR REFRIGERATOR WITH GLASS USED TO HOLD COLD TCS FOODS AT IMPROPER AMBIENT TEMPERATURE OF 5...
INSECTS, RODENTS, & ANIMALS NOT PRESENT
OBSERVED OPENING AT BASE OF OUTER FRONT ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES. INSTRUCTED MANAGER TO PROVIDE. CORRECTED ON SITE IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER...
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED BUILDUP ON FLOOR AND ALONG BASES OF WALL IN BAR. INSTRUCTED TO CLEAN FLOORS AND ALONG BASES OF WALLS UNDERNEATH SINKS AND ICE BIN.
ALLERGEN TRAINING AS REQUIRED
OBSERVED ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WITH NO ALLERGEN AWARENESS TRAINING. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
2024-08-01 Pass w/ Conditions Canvass 4 ▾
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Bulk food container ( salt, sugar..) not labeled, instructed to order.
PERSONAL CLEANLINESS
Food handlers not wearing hair restrains, instructed to wear.
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Deli cups not air dried after washing, instructed to air dry all multi-use utensils after washing..
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
No Chlorine test strip on site for low temp dish washing at bar area, instructed to obtain. Priority foundation violation 7-38-005.
2023-02-27 Pass w/ Conditions Canvass CRITICAL 22 ▾
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON SITE FOR THE PRESENT MANAGER ON DUTY WHILE TCS FOODS SUCH AS RAW MEATS (DUCK AND SCALLOPS) WERE PREPARED ON SITE. NO VALID DOCCUMENTATION ON PREMISES...
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
DISPOSABLE PAPER TOWELS NOT PROVIDED AT BAR HAND SINK. FACILITY MUST ENSURE ALL SINKS ARE STOCKED WITH DISPOSABLE PAPER TOWELS. MANAGERS PROVIDED PAPER TOWELS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY W...
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
OBSERVED CHLORINE SANITIZER CONCENTRATION AT 0PPM AT BAR DISH MACHINE. INSTRUCTED TO MAINTAIN IT AT 50-200PPM. OBSERVED EMPTY BOTTLE OF CHLORINE SANITIZER ATTACHED TO THE DISH MACHINE. MANAGER ON SITE PROVIDED FULL CONTAINER CHLORINE SANITIZER ON SIT...
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
RAW RED MULLET (FISH) AND CRUSHED PEANUTS IS PREPARED WITH REDUCED OXYGEN PACKAGING. A HACCP/VARIENCE PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS H...
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
THE METHOD OF COOLING CORK SCREW PASTA IS INADUEQATE. FOOD MUST BE UNCOVERED DURING COOLING.
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
FOOD STORAGE CONTAINERS IN THE BASEMENT DRY STORAGE AREA IS NOT LABELED. FACILITY MUST PROVIDE.
INSECTS, RODENTS, & ANIMALS NOT PRESENT
EXTERIOR BACK DOOR NEAR COOKLINE IS LEFT PARTIALLY OPEN AND ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE. MANAGER SHUT DOOR WHILE ON SITE.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
UTENSILS NOT PROVIDED IN BAR AREA FOR DRINK TOPPINGS SUCH AS ZEST FROM CITRUS FOODS, CITRUS SLICES, AND OLIVES. FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING RE...
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
CONTAINERS OF FOOD AND DRINKS FOUND STORED ON THE FLOOR IN THE FOLLOWING AREAS; DRY STORAGE AREA AND WALK-IN FREEZER. FACILITY MUST PLACE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
SINGLE PLASTIC CUP WITHOUT A HANDLE, USED AS A SCOOP IN DRY SOTRAGE AREA. FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.
WIPING CLOTHS: PROPERLY USED & STORED
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP COUNTERS IN BASEMENT AND 1ST FLOOR COOKLINE. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW AN...
IN-USE UTENSILS: PROPERLY STORED
UTENSILS STORED IN STAGNANT WATER LOCATED IN WAIT STATION/EXPEDITE AREA AND NEAR FRYER. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINE...
IN-USE UTENSILS: PROPERLY STORED
KNIVES STORED BETWEEN SOILED PREP-LINE UNIT IN COOKLINE. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR...
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
CLEAN POTS STORED ON THE FLOOR IN CLEAN DISH ROOM. FACILITY MUST PLACE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
MOLLUSK SHELLS ARE REUSED. MOLLUSK SHELLS MAY NOT BE USED MORE THAN ONCE AS SERVING CONTAINERS. FOUND ON 1ST FLOOR DISH RACK.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
SINGLE USE PLASTIC ARTICLES/REUSED CHEESE CONTAINERS FOUND IN THE BASEMENT DISH AND 1ST FLOOR DISH AREA. FACILITY MUST REPLACE WITH ANSI/NSF KITCHEN GRADE MATERIAL.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
MILK CRATES USED AS ELEVATION FOR STORAGE OF FOOD PRODUCTS IN BASEMENT. FACILITY MUST PROVIDE SEHLVING THAT IS EASY TO MONITOR AND CLEAN DEBRIS UNDERNEATH AND THAT IS A SMOOTH AND EASILY CLEANABLE SURFACE.
NON-FOOD/FOOD CONTACT SURFACES CLEAN
FANGUARD IN THE PRODUCE WALK-IN COOLER IS HEAVILY SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
NON-FOOD/FOOD CONTACT SURFACES CLEAN
EXTERIOR KITCHEN EQUIPMENT (SIDE OF UNITS) LOCATED IN COOKLINE AREA IS HEAVILIY SOILED WITH DEBRIS/GREASE. FACILITY MUST CLEAN AND MAINTAIN.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED SOIL/DUST ON KITCHEN/COOKLINE CEILING. FACILITY MUST CLEAN AND MAINTAIN.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN BASEMENT DRY STORAGE AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
2022-03-03 Pass License CRITICAL 1 ▾
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASHING SINK LOCATED IN BAR. INSTRUCTED TO PROVIDE.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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