MAY 8
2018
PASS W/ CONDITIONS
5 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
SKY LOBBY.
YOUR CALL. 73/100
5700 S MARYLAND AVE · WOODLAWN, CHICAGO
Last inspected May 8, 2018 · passed with conditions
3 of 5 inspections passed, 2 passed with conditions. 3 critical violations across the record.
THE NUMBERS
INSPECTIONS
5
3 passed · 2 w/ conditions
VIOLATIONS
25
includes 3 critical
RECORDS COVER
3 YEARS
since Jan 2015
INSPECTION HISTORY
FACILITIES TO MAINTAIN PROPER TEMPERATURE
OBSERVED REACH-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 47.2F INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED COOKED TURKEY SAUSAGE 95.2F AND PORK SAUSAGE 102.3F-105F DISPLAYED FOR SERVICE AT IMPROPER TEMPERATURE ON STEAM TABLE. OBSERVED CREAM CHEESE 45.1F STORED AT IMPROPER TEMPERATURE IN REACH-IN COOLER. INSTRUCTED MANAGER TO DISCARD. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE AND COLD FOOD 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS UNDER AND BETWEEN ALL EQUIPMENT ALONG WALLS AND IN CORNERS IN SERVING LINE, KITCHEN, AND DISH WASHING AREAS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED WATER DRAINING ON FLOOR IN DISH WASHING AREA, INSTRUCTED MANAGER TO EXTEND WASTE LINE TO FLOOR DRAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE ALL FOOD (CHOCOLATE SYRUP) FROM CLEANING EQUIPMENT IN COFFEE PREP AREA.
MAR 142017PASSED2 violationsDETAILS
MAR 14
2017
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN THE VENTS ABOVE THE COOKING EQUIPMENT IN THE FRONT PREP AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN THE FLOOR UNDER THE SHELVES INSIDE OF THE WALK-IN COOLER.
SEP 282016PASSED5 violationsDETAILS
SEP 28
2016
PASSED
5 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE REFRIGERATION UNITS AS NEEDED. ALSO DETAIL CLEAN THE INTERIOR OF FRYERS AND OTHER COOKING EQUIPMENT AS NEEDED.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS IN PREP AND DISHWASHING AREAS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN WALLS IN THE PREP KITCHEN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
THE SANITIZING DISPENSER HOSE IS OBSTRUCTING THE COLD WATER FAUCET HANDLE AT THE 3 COMPARTMENT SINK IN THE COFFEE PREP AREA. MUST REPAIR. ALSO NOTED WATER DRAINING FROM THE STEAM OVEN INTO A BUCKET. MUST PROPERLY DRAIN.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
SEP 222016PASS W/ CONDITIONS6 violations1 CRITICALDETAILS
SEP 22
2016
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING MULTI-USE ITEMS DURING THE FINAL RINSE CYCLE. NOTED THE WATER AT 160-165 DEGREES F DURING THE FINAL RINSE CYCLE. MUST REPAIR SO THAT THE DISH MACHINE REACHES 180 DEGREES F DURING THE FINAL RINSE CYLCE. CRITICAL CITATION ISSUED 7-38-030
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE REFRIGERATION UNITS AS NEEDED. ALSO DETAIL CLEAN THE INTERIOR OF FRYERS AND OTHER COOKING EQUIPMENT AS NEEDED.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS IN PREP AND DISHWASHING AREAS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN WALLS IN THE PREP KITCHEN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
THE SANITIZING DISPENSER HOSE IS OBSTRUCTING THE COLD WATER FAUCET HANDLE AT THE 3 COMPARTMENT SINK IN THE COFFEE PREP AREA. MUST REPAIR. ALSO NOTED WATER DRAINING FROM THE STEAM OVEN INTO A BUCKET. MUST PROPERLY DRAIN.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
JAN 132015PASSED7 violationsDETAILS
JAN 13
2015
PASSED
7 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL REPACKAGED DESSERTS FOR SALE.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON HOT HOLDING UNIT,SUSHI DAIRY COOLER AND WORN CUTTING BOARDS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN WALK IN FREEZER SHELVING UNITS,HOT HOLDING CABINET,MEAT SLICER IN PREP AREA,FRONT PREP AREA AND SERVING LINE ALL SHELVING UNITS AND STORAGE CABINETS,GRILL TABLE,FRYERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS AND SERVING LINE AND FLOOR DRAINS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST SCRAPE AND PAINT PEELING PAINT ON WALL IN DRY FOOD STORAGE AREA,STAINED CEILING TILE IN TRASH AREA.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE ADEQUATE LIGHTING AT HOOD OF COOKING EQUIPMENT IN FRONT AND REAR PREP AREA AND HOT HOLDING UNIT.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPAIR OR REPLACE LEAKY WATER CONNECTOR BEHIND OVEN IN REAR PREP AREA.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →