JUN 30
2014
PASSED
7 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
VINTAGE LOUNGE.
YOUR CALL. 54/100
1447-1449 W TAYLOR ST · WEST LOOP, CHICAGO
Last inspected June 30, 2014 · passed
5 of 8 inspections passed, 2 failed, 1 passed with conditions. 7 critical violations across the record.
THE NUMBERS
INSPECTIONS
8
5 passed · 1 w/ conditions · 2 failed
VIOLATIONS
32
includes 7 critical
RECORDS COVER
3 YEARS
since Jul 2010
INSPECTION HISTORY
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
INVERT ALL MULTI-USE ITEMS IN STORAGE AREAS AND IN KITCHEN.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPLACE WORN RUBBER GASKETS AT THE DOORS OF THE REMAINING PREP COOLER. MUST PROVIDE COVERS FOR ALL CONSUMABLE ICE BINS BEHIND BAR AREAS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN VENT COVERS IN FIRST FLOOR WASHROOM.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INSTALL AN EXPOSED HAND SINK BEHIND THE SMALL BAR. MUST INSTALL/REPAIR VENTILATION IN ALL THREE BASEMENT WASHROOMS. MUST REPAIR THE 1ST WASH BOWL FROM THE ENTRANCE IN THE MEN'S BASEMENT WASHROOM. MUST ALSO REPAIR THE SECOND WASH BOWL FROM THE ENTRANCE IN THE WOMEN'S BASEMENT WASHROOM.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE UNNECESSARY ITEMS IN BASEMENT STORAGE AREAS AND BETTER ORGANIZE REMAINING ITEMS. PROVIDE ADDITIONAL STORAGE RACKS TO PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST PROVIDE SANITARY CONTAINERS TO STORE ALL ICE DISPENSING UTENSILS.
JUN 182014FAILED11 violations4 CRITICALDETAILS
JUN 18
2014
FAILED
11 violations4 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED TWO REACH IN PREP COOLERS AT IMPROPER TEMPERATURES RANGING BETWEEN 50.7-50.9 DEGREESF. MUST REPAIR COOLERS AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 25LBS OF RAW CHICKEN,RAW EGGS,COOKED ONIONS,COOKED MUSHROOMS,CHEESE,ARTICHOKE DIP AND HOMMUS AT IMPROPER TEMPERATURES RANGING BETWEEN 48-55 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
OBSERVED FOOD HANDLER USE THE SAME CUTTING BOARD TO STORE RAW BEEF AND PREPARE A READY TO EAT TUNA SANDWICH. INSTRUCTED FOOD HANDLER ON PROPER USE OF UTENSILS AND PREVENTING POSSIBLE CROSS CONTAMINATION. ALSO INSTRUCTED TO SANITIZE FOOD CONTACT SURFACES. CRITICAL CITATION ISSUED 7-38-005A
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 25 LIVE SMALL FLIES RESTING ON WALLS AND CEILINGS IN BASEMENT PREP AREA,BASEMENT STORAGE AREAS, BEHIND FRONT BAR, IN WASHROOMS AND THROUGHOUT PREMISES. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
INVERT ALL MULTI-USE ITEMS IN STORAGE AREAS AND IN KITCHEN.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPLACE WORN RUBBER GASKETS AT THE DOORS FOR EACH PREP COOLER. MUST PROVIDE COVERS FOR ALL CONSUMABLE ICE BINS BEHIND BAR AREAS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN VENT COVERS IN FIRST FLOOR WASHROOM.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INSTALL AN EXPOSED HAND SINK BEHIND THE SMALL BAR. MUST INSTALL/REPAIR VENTILATION IN ALL THREE BASEMENT WASHROOMS. MUST REPAIR THE 1ST WASH BOWL FROM THE ENTRANCE IN THE MEN'S BASEMENT WASHROOM. MUST ALSO REPAIR THE SECOND WASH BOWL FROM THE ENTRANCE IN THE WOMEN'S BASEMENT WASHROOM.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE UNNECESSARY ITEMS IN BASEMENT STORAGE AREAS AND BETTER ORGANIZE REMAINING ITEMS. PROVIDE ADDITIONAL STORAGE RACKS TO PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST PROVIDE SANITARY CONTAINERS TO STORE ALL ICE DISPENSING UTENSILS.
SEP 102013PASS W/ CONDITIONS6 violations1 CRITICALDETAILS
SEP 10
2013
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
NO CHEMICAL READING OBTAINED FROM THE LOW TEMP DISHMACHINE IN BASEMENT PREP AREA. INSTRUCTED TO HAVE MACHINE SERVICED. MUST WASH, RINSE AND SANITIZE AT THREE COMP SINK IN BASEMENT PREP AREA UNTIL MACHINE SERVICED AND REINSPECTED. MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME. SEE COMMENTS BELOW ON HOW TO HAVE THE TAG REMOVED.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED AS REQUIRED. MUST HAVE A CERTIFIED MANAGER ON DUTY AT ALL TIMES. STRONGLY RECOMMEDED MORE PERSONS OBTAIN THE CERTIFICATE. MANAGER ON DUTY STATES THAT MANAGER LEFT FOR A FEW MINUTES AND LIVES ACROSS THE STREET.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN INTERIOR BOTTOM AND EXTERIOR SURFACES OF FRYERS IN KITCHEN TO REMOVE GREASE AND FOOD PARTICLES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR UNDER COOKING EQUIPMENT AND CORNER AREAS OF KITCHEN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REMOVE DUST FROM CEILING VENTS IN BOTH WASHROOMS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
INTERNAL THERMOMETERS NOT PROVIDED FOR ALL REFRIGERATION UNITS; PROVIDE WHERE NEEDED.
AUG 12012PASSED3 violationsDETAILS
AUG 1
2012
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN INTERIOR OF ICE BID LID. ALSO MUST DETAIL CLEAN INTERIOR OF BOTH FRYERS TO REMOVE EXCESS GREASE BUILD-UP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN AND SANITIZE FLOOR UNDER DISHMACHINE AREA TO REMOVE STANDING WATER.MUST ALSO CLEAN FLOORS IN ALL MEN'S RESTROOMS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST DECLUTTER AND BETTER ORGANIZE SMALL STORAGE CLOSET AREA DOWNSTAIRS JUST NEXT TO THE KITCHEN. ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.
show all 8 inspections →
JUL 152010FAILED5 violations2 CRITICALDETAILS
JUL 15
2010
FAILED
5 violations2 CRITICALDETAILS
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. THE EXPOSED HAND SINK IS INACCESSIBLE TO HALF OF THE KITCHEN, CENTRALLY LOCATE SAID SINK OR INSTALL AN ADDITIONAL SINK AT HE NORTH END OF THE KITCHEN.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. INSTALL ALL OF THE ICE BIN COVERS IN THE BAR.
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. REMOVE ALL EVIDENCE OF HOUSE FLIES AND SMALL FLIES.
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. SEAL THE OPEN GAPS AND CREVICES IN THE VENTILATION AND PIPE INSULATION ABOVE THE HOT LINE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTALL THE SODA DISPENSER DRAIN LINES.
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 →