Chicago Health Dept
1157 E 95TH ST · CHATHAM, CHICAGO
Last inspected 2017.
9 inspections on record since 2011 · Last inspected May 2017.
Last inspected May 2017. Records may not reflect current conditions.
CLEAN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE AND FOOD PARTICLES.
MUST CLEAN FLOORS UNDER AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT AND IN STORAGE AREA.
OBSERVED THE FLOOR UNDER BACK DRY STORAGE AND UNDER THE FRONT SOUTHEAST CORNER OF THE COOK LINE WITH ACCUMULATED FOOD DEBRIS. INSTRICTED TO CLEAN AND MAINTAIN THE FLOORS.
INSTRUCTED TO REPAIR AND MAINTAIN DOOR GASKET ON FRONT PREP COOLER BY GRILL.
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING FOOD AND NON-FOOD CONTACT EQUIPMENT: INTERIOR OF FRONT PREP COOLER, EXTERIOR OF ICE CREAM FREEZER IN FRONT PREP AREA, SODA MACHINE, UNDER THE 3 COMP SINK IN REAR PREP AREA, AND ALL WINDOW SILLS THROUGHOUT.
INSTRUCTED TO REPLACE STAINED CEILING TILES IN CUSTOMER SEATING AREA, FRONT AND REAR PREP AREAS, AND CLEAN CEILING VENTS OF DUST AND DEBRIS. MANINTAIN SAME.
INSSTRUCTED TO ORGANIZE, CLEAN AND MAINTAIN CLUTTER IN HALL OUTSIDE OF TOILET ROOMS. REMOVE ITEMS SIX INCHES OFF THE FLORR TO PREVENET RODENT HARBORAGE.
MUST REMOVE RUST FROM SHELVES INSIDE PREP COOLER NEAR GRILL
CLEAN THE FLOORS IN THE REAR PREP AREA,ALONG WALL BASE AND CORNERS
DETAIL CLEAN THE WALL IN REAR PREP AREA NEXT TO TABLE WHERE MEAT SLICER SITS
MUST PROVIDE A SPLASH GUARD AT THE EXPOSED HANDSINK NEXT TO THE 3 COMPARTMENT SINK IN THE REAR PREP AREA
MUST CLEAN THE FILTERS ABOVE THE STOVE AND CLEAN THE BOTTOM COMOARTMENT OF THE DEEP FRYER,HAS GREASE BUILD-UP,MUST CLEAN AND MAINTAIN EQUIPMENT
CLEAN THE FLOOR UNDERNEATH THE 3 COMPARTMENT SINK,ALONG WALL BASE AND CORNERS
DETAIL CLEAN THE WALL BASE AND WALL BEHIND THE SODA MACHINE AT THE FRONT PREP AREA.INSTRUCTED TO CLEAN AND MAINTAIN AREA
MUST REMOVE SOME CLUTTER (BOXES) FROM TABLE IN THE REAR PREP AREA,TO PREVENT RODENT HARBORAGE
EGGS-57.1F AT ROOM TEMPERATURE, COOKED SAUSAGE PATTIES-60.1F ON COLD SECTION OF CHARCOAL GRILL, AND PRE-COOKED GROUND BEEF-61.1F IN HOT HOLDING UNIT - ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW UNDER REFRIGERATION, HELD AT 140 DEGREES OR ABOVE IN HOLD HOLDING EQUIPMENT OR RE-HEATED TO 165 DEGREES AND PLACED IN A HOT HOLDING UNIT AND HELD AT 140 DEGREES OR ABOVE. CITATION ISSUED CRITICAL 7-38-005(A). PRODUCT FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED.
SINGLE-SERVICE UTENSILS MUST BE PROPERLY STORED INVERTED(HANDLES UP) IN CLEAN CONTAINER(S).
CLEAN CABINET INTERIORS OF DEEP FRYERS, AND DIPPER WELL FOR PACKED ICE CREAM.
DETAIL CLEAN FLOORS THROUGHOUT ALL SECTIONS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED.
ELIMINATE CLUTTER ON TOP OF WALK-IN COOLER & FREEZER IN REAR. CLOTHING(COATS) MUST BE STORED IN AWAY FROM AREA WHERE FOOD IS BEING PREPPED.
MUST DETAIL CLEAN INTERIOR OF FRYERS AND ALL COOKING EQUIPMENT. MUST REMOVE GREASE AND FOOD DEBRIS BUILD UP.
MUST DETAIL CLEAN FLOORS UNDER REAR STORAGE SHELVES,UNDER SINKS AND COOKING EQUIPMENT AND COOLERS. MUST REMOVE FOOD DEBRIS AND GREASE.
MUST DETAIL CLEAN VENT COVER IN CUSTOMER WASHROOM TO ALLOW PROPER FUNCTION OF VENTILATION FAN.
FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 8LBS OF SAUSAGE PATTIES,SAUSAGE LINKS AND SLICED HAM AT IMPROPER TEMPERATURES RANGING BETWEEN 67-80 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
MUST DETAIL CLEAN INTERIOR OF FRYERS AND ALL COOKING EQUIPMENT. MUST REMOVE GREASE AND FOOD DEBRIS BUILD UP.
MUST DETAIL CLEAN FLOORS UNDER REAR STORAGE SHELVES,UNDER SINKS AND COOKING EQUIPMENT AND COOLERS. MUST REMOVE FOOD DEBRIS AND GREASE.
MUST DETAIL CLEAN VENT COVER IN CUSTOMER WASHROOM TO ALLOW PROPER FUNCTION OF VENTILATION FAN.
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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