RESTAURANT LA ESPERANZA.

Name: Restaurant LA Esperanza
Address: 1864 S BLUE ISLAND AVE, Chicago, IL, 60608

Chicago Health Dept

1864 S BLUE ISLAND AVE · PILSEN, CHICAGO

Last inspected 2016.

13 inspections on record since 2010 · Last inspected Mar 2016.

Last inspected Mar 2016. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

MAR 2016

INSPECTION HISTORY

MAR 17

2016

PASS 3 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED 2 POTS NOT ABLE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. INSTRUCTED TO ONLY USE EQUIPMENT THAT WILL BE ABLE TO SUBMERGE IN THE 3 COMPARTMENT SINK AND MAINTAIN. OBSERVED STAINED CUTTING BOARDS WITH DEEP DARK GROOVES LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOORS UNDER THE 3 COMPARTMENT SINK AND UNDER UNUSED DISH MACHINE ARE IN NEED OF CLEANING ALONG THE WALL AND IN ALL CORNERS TO REMOVE DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED MOP HEADS BEING STORED IN THE MOP SINK. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.

SEP 3

2015

PASS 3 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED FOOD STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED MANAGER THAT FOOD CAN NOT BE STORED IN GROCERY BAGS, MUST USE PROPER FOOD STORAGE BAGS OR CONTAINERS.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED WATER STAINED CEILING TILES IN THE CUSTOMER DINING ROOM. INSTRUCTED MANAGER TO REPLACE. OBSERVED DUST AND GREASE BUILD-UP ON HOOD FILTERS OVER THE GRILL. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED DIRTY RAGS STORED ON FOOD COUNTER TOPS. INSTRUCTED MANAGER THAT DIRTY TOWELS MUST BE STORED IN A SANITIZER BUCKET AT ALL TIMES.

JUL 14

2015

PASS W/ CONDITIONS 7 violations 3 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED PREP COOLER 60.2F AND WALK-IN COOLER 53.8F NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER TO REPAIR. COOLERS REMAINED TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED COLD POTENTIALLY HAZARDOUS FOOD STORED IN PREP AND WALK-IN COOLERS. RAW BEEF 62.6F, CHORIZO 61.2F, PORK 65.1F, EGGS 61.9F, HAM 60.8F, SOUR CREAM 58.6F, SLICED TOMATOES 58.5F STORED IN PREP COOLER. COOKED BEANS 52.6F, COOKED CHICKEN 52.9F, 20 DOZEN RAW EGGS 52F, RAW PORK 50.2F STORED IN WALK-IN COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 100LBS AND $200 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A

Critical Food Temperature

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE WASHING MULTI-USE FOOD EQUIPMENT, POTS, ETC IN 3-COMPARTMENT SINK WITH NO SANITIZER, SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS IN 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030

Serious Other

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED MANAGER ON DUTY WHEN COOKED RICE 165.6F AND CHICKEN 163.5F PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE PRESENT AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SERIOUS VIOLATION 7-38-012A CERTIFIED MANAGER ARRIVED AT 2:50 PM.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED FOOD STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED MANAGER THAT FOOD CAN NOT BE STORED IN GROCERY BAGS, MUST USE PROPER FOOD STORAGE BAGS OR CONTAINERS.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED DIRTY RAGS STORED ON FOOD COUNTER TOPS. INSTRUCTED MANAGER THAT DIRTY TOWELS MUST BE STORED IN A SANITIZER BUCKET AT ALL TIMES.

JUN 23

2015

PASS W/ CONDITIONS 6 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED REACH IN COOLER IN PREP AREA AT IMPROPER TEMPERATURE, 62.7F. INSTRUCTED MANAGER TO DISCARD FOOD, AND THAT POTENTIALLY HAZARDOUS COLD FOODS MUST BE HELD AT 40 DEGREES F OR BELOW.COOLER TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005(A).

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE IN REACH IN COOLER IN THE PREP AREA. RAW BEEF 66.2F, CHICKEN 52.7F, GUACOMOLE 58.1F. HAM 59.3F, CHORIZO 59.3F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 20LBS, ITEMS VALUED AT $175. CRITICAL VIOLATION 7-38-005A

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED FOOD STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED MANAGER THAT FOOD CAN NOT BE STORED IN GROCERY BAGS, MUST USE PROPER FOOD STORAGE BAGS OR CONTAINERS.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED DIRTY RAGS STORED ON FOOD COUNTER TOPS. INSTRUCTED MANAGER THAT DIRTY TOWELS MUST BE STORED IN A SANITIZER BUCKET AT ALL TIMES.

Minor Documentation & Training

FOOD HANDLER REQUIREMENTS MET

OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ONSITE. INFORMED MANAGER ON HOW TO OBTAIN CERTIIFCATIONS AND PROVIDED HER WITH CLASS INFROMATION.

NOV 19

2014

PASS 6 violations

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL AND DATE ALL COOKED FOODS IN WALK-IN AND REACH-IN COOLERS.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH AND MAINTAIN. REPAIR DOOR TO LARGE ICE MACHINE BEHIND BAR AND MAINTAIN.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS AND EXTERIORS OF FRYERS TO REMOVE GREASE OBSERVED,CLEAN EXTERIOR OF STOVE AND GRILL,CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE ALSO INTERIOR SURFACE OF CANOPY ABOVE COOKING EQUIPMENT. CLEAN BOTTOM OF COOKING EQUIPMENT AND WHEELS OF EQUIPMENT TO REMOVE GREASE,GASKETS AROUND 2 DOOR COOLER,INTERIOR/EXTERIOR OF UNUSED DISHMACHINE,EXTERIOR OF GREASE TRAP LOCATED IN BASEMENT NEEDS A DETAIL CLEANING AND MAINTAIN.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER ALL COOKING EQUIPMENT TO REMOVE GREASE AND FOOD DEBRIS, CLEAN FLOORS INSIDE OF WALK-IN COOLER AND FREEZER. CLEAN FLOOR UNDER DISHMACHINE. CLEAN ALL FLOOR DRAINS (AT FOUR COMP, ICE MACHINE AND THREE COMP)BAR AND MAINTAIN.CLEAN FLOOR MATS IN KITCHEN AND MAINTAIN. ALSO,SEAL NOTICEABLE OPENINGS ON GROUND WHERE NOTED TO MANAGER IN BASEMENT DRY STORAGE AREA AND MAINTAIN.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REMOVE DUST FROM VENTILATION FANS INSIDE TOILET ROOMS AND MAINTAIN. CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE FOOD PREP AREAS AND MAINTAIN.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STOCK ITEMS STORED IN BASEMENT MUST BE PROPERLY STORED 6" OFF THE FLOOR AND AWAY FROM WALL,EMPLOYEE PERSONAL ITEMS MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVING AT REAR,ALSO OUTSIDE NEAR REAR EXIT DOOR MUST BE PROPERLY MAINTAINED REMOVE CLUTTER AND MAINTAIN.

show all 13 inspections →

JUN 17

2014

PASS 1 violation

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CORRECTED; CEILING VENTS ARE CLEAN.

JUN 5

2014

PASS W/ CONDITIONS 3 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

COLD HOLD UNIT , PREP AREA, NOT MAINTAINING PROPER TEMPERATURE (60F). COLD HOLD UNIT TAGGED . OPERATOR IS TO REPAIR TAGGED COLD HOLD UNIT. CRITICAL VIOLATION # 7-38-005(A)

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD DO NOT MEETS TEMPERATURE REQUIREMENT DURING STORAGE:47SAUSAGE 47F, HOT DOGS 49F, BACON 49F, HAM 49.7F, STEAK 47F, MARINATED STEAK 47F. OPERATOR DISCARDS AND DENATURES TEMPERATURE ABUSED FOODS.APPROXIMATELY 15 POUNDS ; COST $80.00. CRITICAL VIOLATION # 7-38-005(A).

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING VENTS THUR-OUT PREMISES HAS BUILD UP OF DUST. MUST DETAIL CLEAN.

JAN 17

2013

PASS 7 violations

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL AND DATE ALL COOKED FOODS IN WALK-IN AND REACH-IN COOLERS.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CLEAN ALL SHELVES INSIDE OF REFRIGERATION UNITS AND MAINTAIN. REPAIR DOOR TO LARGE ICE MACHINE BEHIND BAR.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS AND EXTERIORS OF FRYERS TO REMOVE GREASE OBSERVED. CLEAN EXTERIOR OF STOVE AND GRILL. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND FROM LIGHT SHIELDS IN THAT AREA, ALSO INTERIOR SURFACE OF CANOPY ABOVE COOKING EQUIPMENT. CLEAN BOTTOM OF COOKING EQUIPMENT AND WHEELS OF EQUIPMENT TO REMOVE GREASE.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER ALL COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES, CLEAN FLOORS INSIDE OF WALK-IN COOLER AND FREEZER. CLEAN FLOOR UNDER DISHMACHINE. CLEAN ALL FLOOR DRAINS (AT FOUR COMP, ICE MACHINE AND THREE COMP) AND MAINTAIN. CLEAN FLOOR MATS IN KITCHEN AND MAINTAIN.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS BEHIND COOKING EQUIPMENT AND PREP TABLES. REMOVE DUST FROM VENTILATION FANS IN BOTH MEN AND WOMENS WASHROOMS IN MIDDLE OF RESTAURANT. REATTACH FANS TO CEILING WHERE LOOSE. CLEAN CEILING TILES IN DISHWASHING AREA OR REPLACE; TILES DISCOLORED AND DARK.

Minor Sanitation

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

CLEAN AND PAINT EXTERIOR OF GREASE TRAP IN BASEMENT.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ORGANIZE MOP SINK REMOVE UNNECESSARY ITEMS. RECOMMENDED INSTALLING A MOP RACK FOR PROPER STORAGE OF WET MOP.

DEC 20

2011

PASS 3 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN BOTH GRILLS,STOVE AND PREP TABLES HAS FOOD DEBRIS ALL OVER THEM.

Minor Sanitation

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. CLEAN THE FLOORS IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP. ALSO CLEAN ALL THE FLOOR DRAINS THROUGHOUT PREMISES.

Minor Sanitation

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. CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP.

MAR 1

2011

PASS 3 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN COOKING EQUIPMENT, HOOD AND FILTERS ABOVE DISH WASHING EQUIPMENT AND STORAGE SHELVES. INSTRUCTED TO CLEAN SAME.

Minor Sanitation

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. THE FLOOR IN THE BASEMENT NOT CLEAN ALONG THE WALLS AND IN THE CORNERS AND UNDER THE HEAVY EQUIPMENT IN THE PREP AREA 1ST FLOOR. INSTRUCTED TO CLEAN SAME.

Minor Sanitation

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. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS GREASE BUILDUP.

SEP 17

2010

PASS · 0 violations

AUG 2

2010

FAIL 4 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

WALK-IN COOLER RUNNING AT 50 DEGREES, WALK-IN FREEZER RUNNING AT 40 DEGREES-MUST HAVE BOTH UNITS SERVICED. WALK-IN FREEZER MIST BE CAPABLE OF MAINTAINING 0 DEGREES OR BELOW /- 2 DEGREES AND WALK-INN COOLER MUST BE 40 DEGREES OR BELOW /- 2 DEGREES. MUST REFRAIN FROM STORING ANY POTENTIALLY HAZARDOUS FOODS IN WALK-IN COOLER AND ANY FOODS LABELED KEEP FROZEN IN WALK-IN FREEZER. MUST CONTACT CHICAGO DEPT. OF HEALTH WHEN UNITS HAVE BEEN REPAIRED- CITATION ISSUED-CRITICAL

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

EGGS-49.1 BEANS-48.9 BEEF-50.1 COOKED CHICKEN-50.1 THAWED SHRIMP-40 BEEF-47.8-INSTRUCTED TO DISCARD ALL POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES-CITATION ISSUED-CRITICAL(40 LB DISCARDED VALUED AT 110.00)

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEAL ALL HOLES IN BRICK WALLS IN DINING AREA, ALL WALLS MUST WELL CONSTRUCTED, SMOOTH AND EASILY CLEANABLE. PAINT WALL IN REAR BY WASHROOM. SEAL HOLES IN PAINTED WALLS IN DINING ROOM ALSO. CLEAN WALL ALONG SIDE COOKING EQUIPMENT IN FOOD PREP AREA

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE UNNECESSARY ARTICLES FROM BASEMENT AREA

JUL 26

2010

FAIL 4 violations 1 CRITICAL

Critical Pest Activity

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 OR RECEIPTS OF SERVICE ON PREMISES AT TIME OF INVESTIGATION-CITATION ISSUED-SERIOUS

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN HOOD & FILTERS ABOVE COOKING EQUIPMENT.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE UNNECESSARY ARTICLES FROM BASEMENT AREA.

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 →

Report an error on this page →