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UNRATED

Snuggery at Union Station Inc

225 S Canal St, Chicago, IL 60606 · Loop · Liquor · Low risk

Not yet rated. This restaurant has fewer than 3 inspections on record. We don't assign a score until there's enough data to identify a pattern. Learn why →

2 inspections on record — all passed (not yet rated)

Inspections

1 passed

Last Inspected

2011-03-14

Pass Rate

50%

0 failures

Score

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UNRATED

What You Should Know

✓ Passed most recent inspection (2011-03-14)

⚠ Sanitation issues found across 4 inspections

⚠ Food Temperature issues found across 1 inspection

→ Limited data — only 2 inspections on record

Types of Issues Found

🧽

Sanitation critical 4×

🧼

Employee Hygiene minor 1×

🌡

Food Temperature critical 1×

🚰

Plumbing & Waste minor 1×

Inspection History

2011-03-14 Pass Complaint

3 ▾

minor Sanitation

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE BAR GUN HOLDERS AND TUBES AT SAME. MUST DETAIL CLEAN AND MAINTAIN ALL UNCLEAN E...

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. OBSERVED DIRT/DEBRIS BUILD UP ON FLOOR AT MID LEVEL BAR. MUST DETAIL CLEAN AND MAINTAIN FLOOR.

minor Employee Hygiene

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...

2010-07-02 Pass w/ Conditions Complaint

CRITICAL 4 ▾

critical Sanitation

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. Found the ice in 2-ice bins at the bar used for human consumption/for customers d...

critical Food Temperature

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

minor Sanitation

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must provide splashguards at handsinks in all 3-bars.

minor Plumbing & Waste

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

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Data sourced from Chicago Dept. of Public Health · This restaurant does not yet have enough inspections for a score. · How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.