APR 1
2013
PASS · 0 violations
POLKA SAUSAGE.
Chicago Health Dept
2401 - 2403 N CLYBOURN AVE · LINCOLN PARK, CHICAGO
Last inspected 2013.
3 inspections on record since 2012 · Last inspected Apr 2013.
Last inspected Apr 2013. Records may not reflect current conditions.
THE NUMBERS
INSPECTIONS
3
VIOLATIONS
10
total on record
LAST INSPECTED
APR 2013
INSPECTION HISTORY
MAR 25
2013
FAIL 9 violations 2 CRITICAL
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN HOT HOLDING UNIT NOT BEING REHEATED TO 165F OF ABOVE. SOUR KRAUT AT 88.3F, MARINARA SAUCE AT 89F, BEEF GRAVY AT 108.6F. ALL FOODS DISCARDED. REVIEWED THAT PENITENTIALLY HAZARDOUS FOODS MUST BE REHEATED TO 165F THEN HELD HOT AT 140F. CRITICAL CITATION ISSUED 7-38-005(A).
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
EXPOSED HAND WASHING SINK USED FOR FRONT DELI PREP AREA NOT ACCESSIBLE TO FOOD PREP AREA AND FOR EMPLOYEES TO WASH HANDS. SINK FOUND COMPLETELY BLOCKED BY METAL RACK SHELVING BEING USED FOR TEE SHIRT DISPLAY, COOKING EQUIPMENT AND OTHER BOXED ITEMS. TWO EMPLOYEES MOVED STORAGE RACK DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-030.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION WHILE THE ABOVE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES. MANAGER WAS TELEPHONED AT INITAL INSPECTION AND ARRIVED 40 MINUTES LATER. ALSO NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. SERIOUS CITATION ISSUED 7-38-012.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATION FROM 8-7-12 NOT CORRECTED.#32-MUST INSTALL A SPLASHGUARD IN BETWEEN THE 1 COMPARTMENT PREP SINK AND THE 3 COMPARTMENT SINK. SERIOUS CITATION ISSUED 7-42-090.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT. SURFACES MUST BE SMOOTH AND CLEANABLE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR/EXTERIOR COOKS LINE COOLER DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. WALL MOUNTED FRY SLICER FOUND WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
ALL COOKING EQUIPMENT MUST BE COMPLETELY SUBMERGED UNDER VENTILATION. MUST PROVIDE WORKING STOPPERS FOR ALL THREE COMPARTMENTS OF THREE COMPARTMENT SINK.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.
AUG 7
2012
PASS 1 violation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST INSTALL A SPLASHGUARD IN BETWEEN THE 1 COMPARTMENT PREP SINK AND THE 3 COMPARTMENT SINK.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →
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