JAN 28
2013
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
THE ART INSTITUTE OF CHICAGO.
EAT. 84/100
112 S MICHIGAN AVE · LOOP, CHICAGO
Last inspected January 28, 2013 · passed
Passed all 3 inspections, but 1 critical violation on file.
THE NUMBERS
INSPECTIONS
3
2 passed · 1 w/ conditions
VIOLATIONS
8
includes 1 critical
RECORDS COVER
2 YEARS
since Oct 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN AND SANITIZE MAIN GRILL TO REMOVE ENCRUSTED FOOD FROM SIDES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN FLOORS THROUGHOUT PREMISES TO REMOVE FOOD STAINS AND DEBRIS. MUST REPAIR BROKEN FLOOR TILES AT REAR DRY STORAGE ROOM.
OCT 122011PASSED3 violationsDETAILS
OCT 12
2011
PASSED
3 violationsDETAILS
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. ICE BUILD-UP INSIDE PREP COOLER, INSTRUCTED TO REMOVE AND MAINTAIN.
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. WEAK HOT WATER PRESSURE AT HAND SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. FOOD SERVER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
OCT 82010PASS W/ CONDITIONS3 violations1 CRITICALDETAILS
OCT 8
2010
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All hot food shall be stored at a temperature of 140F or higher. FOUND ABOUT 9 SLICES OF SAUSAGE PIZZA STORED AT COUNTER TOP AT ROOM TEMPERATURE 85.3F, DICED HAM AND TURKEY BREAST AT 55.3F AT SALAD BAR WHERE NOT ENOUGH ICE IS USED TO KEEP FOOD CONTAINERS COLD, INSTRUCTED MGR TO KEEP POTENTIALLY HAZARDOUS FOODS STORED AT PROPER TEMPS, FOOD DISCARDED VALUES AT $10.00
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.
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. HAND SINK BASIN NOT CLEAN, DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
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 →