JUN 11
2012
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
URBAN KITCHEN.
BEAT. 48/100
100 S WACKER DR · LOOP, CHICAGO
Last inspected June 11, 2012 · passed
Failed 4 of 8 inspections. 5 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
8
4 passed · 4 failed
VIOLATIONS
35
includes 5 critical
RECORDS COVER
2 YEARS
since May 2010
INSPECTION HISTORY
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL FOODS STORED IN COOLERS MUST BE DATED & LABELED. All food not stored in the original container shall be stored in properly labeled containers.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR PANEL OF ICE MACHINE, CABINETS UNDER COUNTER/PREP TABLES & EXTERIOR OF GARBAGE BINS, MUST BE KEPT CLEAN. 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 BEHIND EQUIPMENT THRU-OUT PREMISES, INCLUDING FLOOR DRAINS, MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
MAY 42012PASSED1 violationDETAILS
MAY 4
2012
PASSED
1 violationDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL FOODS STORED IN COOLERS MUST BE DATED & LABELED. All food not stored in the original container shall be stored in properly labeled containers.
APR 262012FAILED10 violations2 CRITICALDETAILS
APR 26
2012
FAILED
10 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
(7-38-005A) FACILITIES NOT MAINTAINED. THE 3-DOOR UPRIGHT COOLER ACROSS SALAD BAR HAS AN INTERNAL TEMPERATURE OF 52.4F DURING THIS VISIT. INSTRUCTED TO KEEP COLD-HOLDING UNIT AT 40F OR BELOW. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
(7-38-005A) INADEQUATE FOOD PROTECTION. FOUND FOLLOWING FOODS INSIDE THE 3-DOOR UPRIGHT COOLER: 1/4-LBS. OF HOT DOGS AT 58.4F; 1/2-LBS. OF CHICKEN BREAST AT 58.9F; 1/2 LBS. OF TURKEY BURGER AT 56.5F; 45-DOZEN RAW EGGS BETWEEN 52-54.6F. INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR BELOW. (TOTAL AMT=$52.00). INSTRUCTED TO DISPOSE OF SAID FOOD PRODUCTS. All cold food shall be stored at a temperature of 40F or less.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
(7-38-030) INADEQUATE PLUMBING. FOUND THE 3-COMP SINK FAUCET WITH WATER SHOOTING UPWARDS, EVEN WITH A CLOTH WRAPPED AROUND IT. ALSO FOUND MISSING PIPE UNDER THE 1-COMP PREP SINK IN MAIN KITCHEN, MUST FIX ALL PLUMBING ISSUES & MAINTAIN. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL FOODS STORED IN COOLERS MUST BE DATED & LABELED. All food not stored in the original container shall be stored in properly labeled containers.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. 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 DETAILED CLEANING: INTERIOR FLOORS OF ALL COOLERS, CABINETS OR SHELVES BELOW PREP TABLES & PREP-SERVING LINES AT BOTH KITCHENS, INTERIOR PANEL OF ICE MACHINE=DUE TO FOOD STAINS/DEBRIS/CLUTTER. 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
FLOOR DRAINS UNDER 3-COMP SINK, AT COOK'S LINE IN REAR KITCHEN & UNDER HEAVY EQUIPMENT AT FRONT PREP AREA MUST BE KEPT CLEAN, INCLUDING ALONG WALLBASES BEHIND EQUIPMENT & STORAGE RACKS THRU-OUT PREMISES. 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
WALLS BELOW ALL SINKS AT REAR KITCHEN/DISHROOM AREA MUST BE FREE OF HEAVY FOOD STAINS. The walls and ceilings shall be in good repair and easily cleaned.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
ALL LIGHT BULBS THAT AREA OUT IN REAR KITCHEN MUST BE REPLACED & BE IN WORKING CONDITION; ANY CRACKED LIGHT SHIELD MUST BE REPLACED. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ANY UNUSED/OLD EQUIPMENT THRU-OUT PREMISES MUST REMOVED, & IF NEEDED MUST BE KEPT CLEAN & COVERED. 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.
OCT 72011FAILED4 violations1 CRITICALDETAILS
OCT 7
2011
FAILED
4 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OVER 20 LIVE SMALL FLIES ON WALLS BY UNUSED HANDWASH BOWL AT FRONT LINE. INSTRUCTED MANAGER TO ELIMINATE ALL PEST ACTIVITY BY DATE OF REINSPECTION (10/14/11).
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. THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP ON SHELVES THROUGHOUT PREP AREAS, EXTERIOR OF ALL COOLERS (USED AND UNSED), EXTERIOR OF ALL SINKS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
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 ACCUMULATED FOOD BUILD ON FLOOR UNDER AND AROUND ALL EQUIPMENT IN PREP AREAS AND STORAGE AREAS. MUST DETAIL CLEAN FLOOR AND INTERIOR OF ALL UNCLEAN FLOOR DRAINS THROUGHOUT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS THROUGHOUT PREP AREAS AND STORAGE AREAS. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS AND MAINTAIN.
show all 8 inspections →
OCT 282010FAILED5 violations1 CRITICALDETAILS
OCT 28
2010
FAILED
5 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 3-LIVE GERMAN ROACHES AROUND COMPRESSOR OF AN UPRIGHT VEGETABLE COOLER IN REAR KITCHEN (TO THE LEFT OF 3-COMP SINK). INSTRUCTED TO ELIMINATE PEST & SOURCE & CONTACT P.C.O.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. OBSERVED WATER LEAKING AT THE BOTTOM RIGHT CORNER OF 3-COMP SINK (SANITIZING COMP). MUST FIX OR REPLACE & MAINTAIN.
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 REPLACE A CRACKED PANEL OF SNEEZEGUARD AT SALAD BAR.
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. FLOOR DRAINS THROUGH-OUT PREMISES MUST BE FREE OF FOOD BEDRIS/DIRT. FLOORS AT SODA SYRUP ROOM MUST BE KEPT CLEAN & ALL STOCK MUST BE ELEVATED OFF THE FLOOR.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. ANY CLUTTER/UNNECESSARY ARTICLES IN SODA SYRUP/STORAGE ROOM MUST BE REMOVED OR BETTER ORGANIZED, TO PREVENT PEST HARBORAGE.
MAY 212010PASSED6 violationsDETAILS
MAY 21
2010
PASSED
6 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. Must sand bleach/replace cutting boards with deep,dark grooves, esp at front grill area. Must provide missing portion of a sneezeguard at salad bar, & at soup station.
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. Interior parts of cooking equipment (fryers, grill ,steamtable) at both prep areas; interior floors/shelves of coolers & freezer; cabinets thruout front serving/prep areas;filters of hood at bothe kitchens, must be free of encrusted grease.food debris, dirt,etc.
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 under, behind, around any equipment,sinks, shelves/racks,cabinets need detailed cleaning & maintaining due to heavy build-up of grease,debris,dust or dirt; including all floor drains.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. Must seal any openings/holes around pipes on ceiling or walls, to prevent pest entry.
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. Leaky faucet & pipe under rear kitchen's 3-comp sink; 3-comp potwashing sink in backroom must extend to third sink.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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 remove any unnecessary articles/unused equipment on premises & store stock/supplies off the floors, for easy access to cleaning & pest monitoring.
MAY 142010FAILED6 violations1 CRITICALDETAILS
MAY 14
2010
FAILED
6 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Found over 12 live roaches under the bottom left section of a small reach-in cooler at the east corner of cooking area, in main kitchen. Citation issued.
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 sand/bleach cutting boards with deep/dark grooves. A small portion of the sneezeguard is missing at the salad bar, must provide.
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. Exterior of cooking equipments at front /rear kitchens, interior floor of reach-in freezer at west wall (front serving line), all cabinets at front lines & any cabinets behind serving lines must be free of dust, debris, stains, grease. Filters of hood at right section are dusty, must keep clean.
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 along wallbases in rear kitchen, especially behind equipment need detailed cleaning, due to grease/food debris.
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. Leaky faucet at 3-comp & at front handsink by soft-serve machine,must be fixed.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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. <Must provide internal thermometers in most coolers
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 →