Chicago Health Dept
2660 E 79TH ST · SOUTH SHORE, CHICAGO
Last inspected 2013.
11 inspections on record since 2010 · Last inspected Apr 2013.
Last inspected Apr 2013. Records may not reflect current conditions.
EXTERIOR OF FOOD EQUIPMENT NOT CLEAN,DEEP FRYERS COOLERS,TABLES.MUST DETAIL CLEAN TO REMOVE DEBRIS,GREASE,OLD FOOD.MUST MAINTAIN.
Found debris/old food on floors and heavy equipment. Must clean/maintain.
All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOODS-HALF COOKED CHICKEN WINGS (90) MAINTAINED AT IMPROPER HOT HOLDING TEMPERATURES OF 58F-86F IN SIDE DEEP FRYER NOT BEING USED FOR COOKING.NO TEMPERATURE LOGS AVAILABLE. FOOD WAS DISPOSED OF BY EMPLOYEES TOTAL COST $50.00. MUST FULLY COOK CHICKEN TO 165F AND MAINTAIN AT 140F OR HIGHER. CRITICAL CITATION ISSUED.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.SERIOUS CITATION ISSUED
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.BOTTOM OF PREP TABLES NOT CLEAN AND COOLER SHELVES/POP.MUST DETAIL CLEAN.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED COOLER WALK-IN 50*F COOLER TAGGED NO POTENTIALLY HAZARDOUS FOOD CAN BE STORED IN THE WALK-IN MUST BE ABLE TO KEEP PRODUCT TEMPERATURE 40*F OR BELOW.
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND COOKED CHICKEN BEING HELD IN COOLER AT 82.2*f TO 78.4*f 20 LBS WERE DISPOSED OF BY MANAGER,ALSO RAW FISH 49*F EGGS 55.7*F 2 DOZ, GYROS SAUCE 52.7*F AND COLE SLAW 56.7*F TOTAL 28LBS VALUE $90.00.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED CARDBOARD ON PREP TABLEA AND DRY STORAGE SHELVES INSTRUCTED TO REMOVE
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED EXCESSIVE ICE IN WALK-IN FREEZER INSTRUCTED TO REMOVE AND CLEAN ALL COOKING EXTERIOR, COOLER STORAGE RACKS, AND FAN GUARD COVERS.DEFROST UP-RIGHT FREEZER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT REAR AND FRONT
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.PREMISES HAS SOME CLUTTER IN REAR INSTRUCTED TO REMOVE ITEMS NOT BEING USED.
FOUND FRONT AND REAR DOOR NOT TIGHT FITTED/RODENT/INSECT PROOFED- 1/4" GAP UNDER DOORS. INSTRUCTED TO MAKE BOTH DOORS TIGHT FITTED/RODENT/INSECT PROOFED. CITATION #63186-17 ISSUED.
One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION SUMMARY DATED 02-22-10 NOT POSTED FOR PLAIN VIEWING OF CUSTOMERS. INSTRUCTED TO ALWAYS POST WHERE CUSTOMERS CAN VIEW IT.
MUST CLEAN AND MAINTAIN INTERIORS OF ALL COOLERS, SHELVES IN COOLERS, PREP TABLES, STORAGE CARTS, SRY STORAGE SHELVES, BULK STORAGE CONTAINERS ETC.
SOILED TOWELS AND APRONS SCATTERED THROUGHOUT ON SHELVES, BOTTOMS OF PREP TABLES, ON PREP TABLES AND IN CORNER AREAS. INSTRUCTED TO PROVIDE HOT SANITIZED WATER FOR GENERAL CLEANING THROUGHOUT THE DAY. ALL SOILED LINEN SHOULD BE PLACED IN A BAG FOR LAUNDRY.
MUST ORGANIZE AND MAINTAIN ALL STORAGE AREAS. INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE MOP HEAD UPWARD TO DRY. OBSERVED A TUBE IN REAR WALL WHICH IS CONNECTED TO THE OUTSIDE GREASE RECEPTOR AND IS DRAINING INTO A PLASTIC BOTTLE INSIDE ESTABLISHMENT. INSTRUCTED TO REMOVE TUBE AND BOTTLE AND HAVE UNIT CONNECTED PROPERLY FOR OUTSIDE DISPOSAL.
All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED TO WEAR BEARD GUARDS/COVER FACIAL HAIR OR CUT SO HAIR IS NOT AS LONG.
VIOLATION PARTIALLY CORRECTED. MUST CORRECT AND MAINTAIN.
VIOLATION PARTIALLY CORRECTED. MUST CORRECT AND MAINTAIN.
VIOLATION PARTIALLY CORRECTED. MUST CORRECT AND MAINTAIN.
VIOLATION PARTIALLY CORRECTED. MUST CORRECT AND MAINTAIN.
VIOLATION PARTIALLY CORRECTED. MUST CORRECT AND MAINTAIN.
VIOLATION PARTIALLY CORRECTED. MUST CORRECT ENTIRE VIOLATION AND MAINTAIN.
REAR ENTRANCE DOOR NOT RODENT PROOFED AT CENTER OF DOOR; INSTRUCTED TO SEAL AREA TO PREVENT POSSIBLE RODENT ENTRY. MUST PROVIDE A LOG BOOK FROM PEST CONTROL COMPANY WITH ALL NECESSARY DOCUMENTS (LICENSES, MSDS SHEETS).
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN INTERIORS OF ALL COOLERS, SHELVES IN COOLERS, PREP TABLES, STORAGE CARTS, SRY STORAGE SHELVES, BULK STORAGE CONTAINERS ETC.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN ALL UTENSILS LAYING AROUND ON PREP TABLES. CLEAN INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE. CLEAN EXTERIOR OF FRYERS, UNDER GRILL AND EXTERIOR OF GRILL. CLEAN VENTS IN HOODED AREA TO REMOVE DUST AND GREASE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT KITCHEN AND STORAGE NEED DETAIL CLEANING UNDER AND AROUND EQUIPMENT. MUST CLEAN FLOOR IN WALK-IN COOLER UNDER SHELVES AND WALK-IN FREEZER TO REMOVE ICE BUILD-UP FROM FLOOR. MUST ELEVATE ALL FOOD FROM WALK-IN FREEZER FLOOR ONTO SHELVES PROVIDED.
The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. CLEAN CEILING VENT IN WASHROOM TO REMOVE DUST.
Soiled and clean linens, coats, and aprons shall be properly stored. SOILED TOWELS AND APRONS SCATTERED THROUGHOUT ON SHELVES, BOTTOMS OF PREP TABLES, ON PREP TABLES AND IN CORNER AREAS. INSTRUCTED TO PROVIDE HOT SANITIZED WATER FOR GENERAL CLEANING THROUGHOUT THE DAY. ALL SOILED LINEN SHOULD BE PLACED IN A BAG FOR LAUNDRY.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETERS MUST BE PROVIDED FOR ALL COOLERS AND FREEZERS AND MUST BE CONSPICUOUS.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST ORGANIZE AND MAINTAIN ALL STORAGE AREAS. INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE MOP HEAD UPWARD TO DRY. OBSERVED A TUBE IN REAR WALL WHICH IS CONNECTED TO THE OUTSIDE GREASE RECEPTOR AND IS DRAINING INTO A PLASTIC BOTTLE INSIDE ESTABLISHMENT. INSTRUCTED TO REMOVE TUBE AND BOTTLE AND HAVE UNIT CONNECTED PROPERLY FOR OUTSIDE DISPOSAL.
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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