JUN 21
2016
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
TWISTED LIZARD.
EAT. 85/100
700 E GRAND AVE · STREETERVILLE, CHICAGO
Last inspected June 21, 2016 · passed with conditions
Passed all 7 inspections, but 1 critical violation on file.
THE NUMBERS
INSPECTIONS
7
6 passed · 1 w/ conditions
VIOLATIONS
20
includes 1 critical
RECORDS COVER
5 YEARS
since Nov 2010
INSPECTION HISTORY
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
FOUND THE ONLY EXPOSED HAND SINK ON PREMISES OBSTRUCTED WITH POTS AND PANS. EXPOSED HAND SINKS MUST BE EASILY ACCESSIBLE AND CONVIENENT AT ALL TIMES. CRITICAL VIOLATION 7-38-030
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
ALL FLOORS THROUGHOUT PREMISES MUST BE DETAIL CLEANED AND SANITIZED TO REMOVE FOOD DEBRIS BUILDUP.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
BOTH EMPLOYEES WERE NOT WEARING A HAIR RESTRAINT AT THE START OF THE INSPECTION. ALL EMPLOYEES SHALL BE REQUIRED TO USE AN EFFECTIVE HAIR RESTRAINT TO CONFINE HAIR.
FEB 272015PASSED1 violationDETAILS
FEB 27
2015
PASSED
1 violationDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN EXHAUST FAN COVER IN WALK-IN COOLER OF DUST BUILD UP.
MAY 132014PASSED1 violationDETAILS
MAY 13
2014
PASSED
1 violationDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED EXPOSED HANDSINK WITHOUT A SPLASH GUARD IN THE PREP AREA INSTRUCTED TO PROVIDE AND MAINTAIN A SPLASH GUARD ON EACH SIDE OF THE EXPOSED HAND SINK.
JUL 192013PASSED4 violationsDETAILS
JUL 19
2013
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE DUST FROM UNDER THE VENTILATION HOOD AND SHELF ABOVE THE SNEEZEGUARD. DETAIL CLEAN THE INTERIOR OF THE PREP COOLER, STORAGE SHELVES AND WIRE STORAGE RACKS, AND PREP TABLES WITH GREASE AND FOOD DEBRIS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST PROVIDE 2 WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE A WORKING THERMOMETER INSIDE OF THE PREP COOLER.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE BICYCLE FROM THE FOOD PREP AREA.
APR 242012PASSED3 violationsDETAILS
APR 24
2012
PASSED
3 violationsDETAILS
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. WOODEN SHELF ABOVE 3-COMP SINK IN POOR REPAIR, INSTRUCTED TO REPLACE WITH METAL WIRE SHELF TO ALLOW WATER FROM WASHED UTENSILS TO DRIP BACK TO SINK.
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. GREASY PIPES AT VENTILATION HOOD, INSTRUCTED TO CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. MUST INSTALL A GREASE TRAP TO 3-COMP SINK. OR PROVIDE A WRITTEN STATMENT FROM BUILDING THAT THERE IS A MAIN TRAP IS PROVIDED FOR ALL SITES.
show all 7 inspections →
MAY 132011PASSED4 violationsDETAILS
MAY 13
2011
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
STOPPERS NEEDED AT 3-COMP SINK. ALL ALUMINUM FOIL COVERS ON ATTACHMENTS TO HOOD OF COOKING EQUIPMENT MUST BE REMOVED. INTERIOR PANEL OF SMALL FREEZER MUST BE REPLACED (IN POOR REPAIR). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOLLOWING NEED CLEANING: BOTTOM OF PREP TABLES, ATTACHMENTS TO FILTERS ABOVE COOKING EQUIPMENT, FAN GUARDS OF WALK-IN COOLER, INTERIOR FLOOR OF FRONT COOLER-DUE TO FOOD DEBRIS/DUST/DIRT/GREASE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS ALONG WALLBASES & UNDER SHELVINGS IN WALK-IN COOLER MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALL BEHIND THE ICE MACHINE MUST BE FREE OF HEAVY DUST BUILD-UP. The walls and ceilings shall be in good repair and easily cleaned.
NOV 12010PASSED4 violationsDETAILS
NOV 1
2010
PASSED
4 violationsDETAILS
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. NEW CUTTING BOARDDS NEEDED. WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
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. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT, REACH-IN COOLER, SODA DISPENSOR IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.
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. FLOORS MUST BE SMOOTH AND EASILY CLEABLE. MUST CLEAN TO REMOVE BUILD-UP. FLLORS MIUIST BE SMOOTH AND EASILY CLEANABLE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. ALL DRAIN LINES TO OPEN DRAIN SITE MUST HAVE PROPER AIR GAP.
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 →