(CBS) —For many people, the Taste of Chicago is the highlight of the summer festival season. But should all the restaurants featured at this year’s food fest really be serving the public?
CBS 2 Investigator Pam Zekman looked into the health inspection records of the restaurants featured at next week’s massive event and found that some have failed up to three health inspections in the past two years.
Chicago’s Billy Goat Tavern is a regular at Taste of Chicago, but in the past two years the restaurant at 1535 W. Madison failed three health inspections for the presence of 30 small flies; no hot water at handwashing sinks in 2014; and food temperature violations in 2015 involving ham, sausages and eggs.
“It’s an indication of not learning a lesson, but more importantly, not understanding how important food safety is to the health of consumers,” food safety expert Kantha Shelke says.
Paul Sianis, an owner of Billy Goat’s says, “Public safety is a main concern for us. It’s not uncommon for inspectors to see things. They make recommendations and we make changes.”
Sianis adds the hot water for one of the restaurant’s three employee handwashing sinks was fixed; as for the temperature violations, “When the inspectors come in they assume the food has been out for a long time when it hasn’t.”
The 2 Investigators reviewed the health inspection history for the 33 permanent restaurants featured at the Taste of Chicago. Sixteen, nearly one half of the vendors, had either failed an inspection or had critical food temperature violations in the past two years.
CBS 2 caught up with some of the restaurants in question at a recent Taste Of Chicago preview.
Porkchop, 941 W. Randolph St., failed its 2015 inspection with citations for improper hand washing and storing food at potentially dangerous temperatures.
“It’s a restaurant, you know, some stuff like that happens all the time. Nobody’s been poisoned or no big problems,” Porkchop owner Jovanis Bouarjoub says.
He says the temperature violations included cooked chicken.
“The minute the chicken went in to the cooler to stay, (the inspector) came in and inspected,” Bouarjoub says. Not enough time had elapsed in the refrigerator for the food to get to the proper temperature, he said.
“What are we gonna do? It is what it is. Every restaurant goes through this stuff,” Bouarjoub says.
Potentially hazardous foods have to be refrigerated at 40 degrees or below, and all cooked foods have to be held at 140 degrees or above until served. Violations could make people sick.
“Very sick, not just sick,” Shelke notes.
Connie’s, 2373 S. Archer, received critical violations in 2014 for improper hand washing and sausage pizza stored at potentially dangerous temperatures.
“We do apologize that we did have a slip up back then,” says Julio Aguilera, of Connie’s Pizza. He said once the health department “started getting strict about their policies and how we clean and have to wash our hands and wear the hair restraints, we’ve done perfectly.”
Iyanze’s African cuisine at 4623-4627 N. Broadway failed inspections in both 2014 and 2015. They were cited for cockroaches, mice droppings and storing goat meat and cow’s feet at potentially dangerous temperatures.
The 2 Investigators talked to a man who identified himself as an owner of Iyanze’s by phone and asked him how he could keep the food at safe temperatures at the Taste Of Chicago if he had trouble doing that at his restaurant.
He said the restaurant will take “extra care” at the Taste of Chicago. As for the past failed inspections, Emmanuel Abidemi says, “That’s nothing. Like any other restaurant, we get inspected. We fix the problem.”
As for the temperature violations, he says, “Mistakes happen,” adding when temperature violations are found that doesn’t mean the food is unsafe to eat.
Other featured restaurants with failed inspections include: Chicago’s Dog House, 816 W. Fullerton; Punky’s Pizza and Pasta , 2600 S. Wallace; and Eli’s Cheesecake Company , 6701 W. Forest Preserve Ave.
Eli’s spokesman Mark Schulman says Eli’s Cheesecake World discarded food that inspectors found in a refrigerated display case that was not cold enough. The case was repaired.
“We try to operate our business at the highest quality every day,” Schulman says. “We work to do our best … We have a long reputation in the business and we take pride in good food handling and food practices.”
Aaron Wolfson, the owner of Chicago’s Doghouse said: “We keep a very, very clean restaurant here and that was the first time anything happened and it was very, very minor.”
As for Punky’s, Vince Scarlata declined comment.
After reviewing the reports on 16 of the Taste of Chicago restaurants with failed inspections or inspections that had critical violations, Shelke says: “If these folks failed on their premises, how are they going to survive at the Taste of Chicago to ensure safe food for the people?”
Officials from the City of Chicago Department of Public Health said every restaurant that applies for the Taste has to have resolved any past problems and all of the restaurants in this report did pass their follow up inspections. A spokeswoman also said each Taste applicant is inspected by the health department and must pass that inspection to get approved for the event.
“We work very hard to ensure that the food that is at the Taste of Chicago is safe, we’re there every day,” says Gerrin Butler, director of Food Protection with the City of Chicago Department of Public Health. The Health department also says each booth is inspected four times a day during the five-day event.
Inspection reports for the past three years are “taken into consideration” by the health department and city Department of Special Events, Butler says, before restaurants are accepted for the Taste.
In a written statement The Chicago Department of Cultural Affairs and Special Events (DCASE), says it and the Chicago Department of Public Health (CDPH) and the Illinois Restaurant Association (IRA) “take great care in reviewing, training and inspecting vendors in advance and on site to ensure that festival goers feel safe attending and eating at the event.”
Below you can read a complete copy of the written statement below as well as copies of the health inspection findings for the 16 restaurants that either failed a health inspection or had critical food temperature violations in the past two years.
Here is the full statement from the Chicago Department of Cultural Affairs and Special Events:
“Now in its 35th year, Taste of Chicago is a safe and healthy event that is beloved by Chicagoans. The Chicago Department of Cultural Affairs and Special Events (DCASE), the Chicago Department of Public Health (CDPH) and the Illinois Restaurant Association (IRA) take great care in reviewing, training and inspecting vendors in advance and on site to ensure that festival goers feel safe attending and eating at the event.
The Taste of Chicago is the nation’s premier free-admission food festival, highlighting Chicago’s diverse culinary offerings in one central location. This year’s festival will offer over 200 menu items from 60 food vendors, celebrity chef demonstrations, unique dining experiences on the lakefront as well as world renowned music entertainment. In 2014, 97% of surveyed Taste of Chicago attendees rated their overall event satisfaction as ‘Excellent’ or ‘Good.’
The Chicago Department of Cultural Affairs and Special Events (DCASE), in close advisement with the Chicago Department of Public Health (CDPH) and the Illinois Restaurant Association (IRA), considers restaurant applicants’ inspection history for the previous three years. No applicants with unresolved critical or serious violations are accepted or allowed to serve food at Taste of Chicago.
Participating vendors are held to the highest safety standards in a tightly controlled environment at the Taste of Chicago site, and attendees should feel as comfortable eating at Taste of Chicago as they do at their favorite neighborhood dining establishments. Menu items are carefully reviewed and approved by CDPH with the outside environment and temperature in mind. Participating food vendors go through extensive operational and sanitation training in advance of the festival.
On site at the festival, vendors are inspected by CDPH four times each day to ensure that they are following all safety measures. This is above and beyond the common food safety practices at outdoor festivals. Additionally, the IRA hires certified trainers in foodservice sanitation to ensure that all vendors are using proper techniques in safe food handling. These sanitarians are on-site at all times during the event.”
Taste of Chicago Permanent Restaurants with failed health inspections or critical food temperature violations in the past two years:
Inspection ID1533015
DBA NameBILLYS GOAT’S
AKA NameBILLY GOAT TAVERN & GRILL
License #50158
Facility TypeRestaurant
RiskRisk 1 (High)
Address1535 W MADISON ST
CityCHICAGO
StateIL
Zip60607
Inspection Date04/17/2015
Inspection TypeCanvass
ResultsFail
Violations16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION – Comments: OBSERVED COOK USE FRONT COUNTER AS A PREP TABLE TO FINISH OFF CUSTOMER ORDERS(UNCOVERED BREAKFAST SANDWICHES ETC) WITH NO PROTECTIVE BARRIER TO PREVENT CONTAMINATION. INSTRUCTED TO FINSIH OFF ALL FOOD ITEMS ON PREP TABLES ON COOKLINE. | 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED – Comments: OUTSIDE WASTE AND GREASE AREA NOT PROPERLY MAINTAINED. GREASE OBSERVED ON THE FRONT OF AND ON THE LID OF GREASE RECEPTACLE. MUST KEEP THIS CONTAINER CLEAN. REPLACE LID OR DUMPSTER IN THE CORALE THAT A LARGE ROUND HOLE(3 INCHES) AT THE LEFT CORNER. LID MUST BE IN GOOD REPAIR. SERIOUS VIOLATION 7-38-020. | 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES – Comments: SINGLE SERVICE UTENSILS MUST BE PROPERLY STORED INVERTED(HANDLES UP OR OUT). | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: FLOORS THROUGHOUT ALL AREAS AND ROOMS NEED CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(FOOD DEBRIS, & DIRT). | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS – Comments: CLEAN/REPLACE FILTERS ABOVE COOKING EQUIPMENT IN FOOD PREP AREAS. CLEAN WALLS THROUGHOUT ALL FOOD PREP AND STORAGE AREAS(DIRT, STAINS). CLEAN DUST BUILD-UP FROM EXHAUST VENTS IN WASHROOMS. | 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED – Comments: USING FIRST COMPARTMENTS OF 3 COMPARTMENT SINKS IN BOTH PREP AREAS AS STORAGE UNITS FOR CHEMICALS AND OTHER ARTICLES. MUST REMOVE AND HAVE SINKS ACCESSIBLE FOR USE AT ALL TIMES. MUST ALSO ELIMINATE CLUTTER IN REAR STORAGE AREA ALONG SIDE THE WALK-IN COOLER, ALL AREAS MUST BE ACCESSIBLE FOR CLEANING, AND SERVICING BY PEST CONTROL COMPANY. | 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN – Comments: ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK IN FRONT FOOD PREP AREA. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED – Comments: PAINT OR REPLACE ALL RUSTY STORAGE RACKS INSIDE COOLERS, RUSTY DOOR AND EXTERIOR OF WALK-IN COOLER IN REAR FOOD PREP AREA, AND STORAGE SHELVES THROUGHOUT. | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS – Comments: CLEAN THE FOLLOWING: ALL STORAGE CABINETS BEHIND THE BAR, ALL STORAGE SHELVES IN FRONT & REAR FOOD PREP AND REAR STORAGE AREAS, AND ALL SINKS. CLEAN GREASE AND FOOD BUILD-UP FROM COOKING EQUIPMENT(FRYERS, OVEN, GRILLS AND PREP TABLES IN FOOD PREP AREAS | 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. – Comments: OBSERVED COOK TOUCHING READY TO EAT FOOD(BREAD) WITH BARE HANDS. ALSO OBSERVED COOK LEAVE FRONT FOOD PREP AREA TO GO THE REAR FOOD PREP AREA WHICH HAS A DOOR, COME BACK TO FRONT FOOD PREP AREA AND NOT WASH HANDS BEFORE PREPARING FOOD. NO BARE HAND CONTACT ALLOWED WITH READY TO EAT FOODS, MUST USE GLOVES, UTENSILS OR TISSUE PAPER WHEN HANDLING THESE ITEMS. HANDS MUST BE WASHED WHEN RETURNING TO THE PREP AREA BEFORE HANDLING FOOD. ALSO INSTRUCTED TO WASH HANDS BEFORE PUTTING ON CLEAN GLOVES IN BETWEEN TASKS. CRITICAL VIOLATION 7-38-010(A). | 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE – Comments: FOUND A FLAT OF EGGS SITTING ON PREP TABLE AT ROOM TEMPERATURE AT 47.8F, 2 PANS OF HAM SITTING ON TOP OF THE FOOD PRODUCTS IN REFRIGERATED PREP TABLE AT 51.2F & 56.7F, AND SAUSAGES LIFTED UP OF THE GRILL ON A RACK AT 109.3F. MUST KEEP ALL POTENTIALLY HAZARDOUS FOODS PROPERLY REFRIGERATED AT 40 DEGREES OR BELOW UNTIL PREPARED, AND HOLD ALL COOKED FOODS AT 140 DEGREES OR ABOVE UNTIL SERVED. CRITICAL VIOLATION 7-38-005(A). 10LB VALUED AT $25 DISCARDED.
Inspection ID1515541
DBA NameBILLYS GOAT’S
AKA NameBILLY GOAT TAVERN & GRILL
License #50158
Facility TypeRestaurant
RiskRisk 1 (High)
Address1535 W MADISON ST
CityCHICAGO
StateIL
Zip60607
Inspection Date12/31/2014
Inspection TypeCanvass Re-Inspection
ResultsFail
Violations11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED – Comments: HOT WATER AVAILABLE AT HANDWASHING SINK. | 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS – Comments: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30 LIVE SMALL FLIES BEHIND THE BAR AND IN THE FRONT PREP AREA. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020 | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS – Comments: MUST DETAIL CLEAN THE INTERIOR OF THE FRYER AND THE VENTILATION HOODS ABOVE COOKING EQUIPMENT. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: MUST DETAIL CLEAN THE FLOOR IN THE WALK IN MEAT COOLER AND BEHIND THE BAR AREA. MUST ALSO REMOVE POOLING WATER IN REAR AROUND THE THREE COMPARTMENT SINK. MUST REPAIR BROKEN FLOOR TILES IN REAR PREP AREA. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS – Comments: MUST DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK IN THE REAR PREP AREA AND BEHIND COOKING EQUIPMENT. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: MUST REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE FRONT PREP AREA. | 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED – Comments: MUST BETTER ORGANIZE CLUTTER IN REAR PREP AREA. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
Latitude41.8813532143597
Longitude-87.66591593930038
Location(41.8813532143597°, -87.66591593930038°)
Inspection ID1515471
DBA NameBILLYS GOAT’S
AKA NameBILLY GOAT TAVERN & GRILL
License #50158
Facility TypeRestaurant
RiskRisk 1 (High)
Address1535 W MADISON ST
CityCHICAGO
StateIL
Zip60607
Inspection Date12/29/2014
Inspection TypeCanvass
ResultsFail
Violations33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS – Comments: MUST DETAIL CLEAN THE INTERIOR OF THE FRYER AND THE VENTILATION HOODS ABOVE COOKING EQUIPMENT. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: MUST DETAIL CLEAN THE FLOOR IN THE WALK IN MEAT COOLER AND BEHIND THE BAR AREA. MUST ALSO REMOVE POOLING WATER IN REAR AROUND THE THREE COMPARTMENT SINK. MUST REPAIR BROKEN FLOOR TILES IN REAR PREP AREA. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS – Comments: MUST DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK IN THE REAR PREP AREA AND BEHIND COOKING EQUIPMENT. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: MUST REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE FRONT PREP AREA. | 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS – Comments: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30 LIVE SMALL FLIES BEHIND THE BAR AND IN THE FRONT PREP AREA. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020 | 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED – Comments: HAND WASHING FACILITIES FOR EMPLOYEES NOT PROPERLY MAINTAINED. NO HOT RUNNING WATER AVAILABLE AT THE EMPLOYEE HAND SINK IN THE SMALL PREP ROOM. MUST PROVIDE HOT RUNNING WATER TO ALLOW FOR PROPER HAND WASHING. CRITICAL CITATION ISSUED 7-38-030 | 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED – Comments: MUST BETTER ORGANIZE CLUTTER IN REAR PREP AREA. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
Latitude41.8813532143597
Longitude-87.66591593930038
*****************************************************************************************************
Inspection ID1513132
DBA NameBJ’S MARKET & BAKERY
AKA NameBJ’S MARKET & BAKERY
License #55054
Facility TypeRestaurant
RiskRisk 1 (High)
Address8734 S STONY ISLAND AVE
CityCHICAGO
StateIL
Zip60617
Inspection Date12/16/2014
Inspection TypeConsultation
ResultsFail
Violations24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED – Comments: 2 COMPARTMENT SINK IN BAKERY PREP AREA NOT PROPERLY MAINTAINED. FLOOR DRAIN UNDERNEATH 2 COMPARTMENT SINK NOT DRAINING PROPERLY. WATER GUSHING ONTO FLOOR WHEN FAUCET IS TURNED ON. SERIOUS VI9OLATION 7-38-030.
Latitude41.73585957574674
Longitude-87.58577161179068
Inspection ID1512820
DBA NameBJ’S MARKET & BAKERY
AKA NameBJ’S MARKET & BAKERY
License #55054
Facility TypeRestaurant
RiskRisk 1 (High)
Address8734 S STONY ISLAND AVE
CityCHICAGO
StateIL
Zip60617
Inspection Date12/10/2014
Inspection TypeComplaint Re-Inspection
ResultsFail
Violations29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 – Comments: HOT WATER PROVIDED AT COOLING SINK. SPRAYER REPAIRED. EXHAUST OVER COOKING EQUIPMENT REPAIRED. FLOOR IN WALK-IN COOLER REPAIRED. | 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED – Comments: 2 COMPARTMENT SINK IN BAKERY PREP AREA NOT PROPERLY MAINTAINED. FLOOR DRAIN UNDERNEATH 2 COMPARTMENT SINK NOT DRAINING PROPERLY. WATER GUSHING ONTO FLOOR WHEN FAUCET IS TURNED ON. SERIOUS VI9OLATION 7-38-030. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: ABATED. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: ABATED.
Latitude41.73585957574674
Longitude-87.58577161179068
Inspection ID1512504
DBA NameBJ’S MARKET & BAKERY
AKA NameBJ’S MARKET & BAKERY
License #55054
Facility TypeRestaurant
RiskRisk 1 (High)
Address8734 S STONY ISLAND AVE
CityCHICAGO
StateIL
Zip60617
Inspection Date12/03/2014
Inspection TypeShort Form Complaint
ResultsFail
Violations17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED – Comments: OBSERVED FROZEN CHICKEN(MORE THAN 50LB) BEING THAWED IN STANDING WATER IN TWO SECTIONS OF 3 COMPARTMENT SINK. ALSO OBSERVED 60LB OF FROZEN GROUND TURKEY BEING IMPROPERLY THAWED ON STANDING WATER IN FIRST SECTION OF 2 COMPARTMENT SINK IN BAKERY PREP AREA. INSTRUCTED TO PROPERLY THAW USING AN APPROVED METHOD SUCH AS: THAWING FROZEN CHICKEN UNDER POTABLE RUNNING WATER AT A TEMPERATURE OF 70 DEGREES OR BELOW WITH SUFFUCIENT WATER VELOCITY TO AGITATE AND FLOAT OFF LOOSE FOOD PARTICLES INTO THE OVERFLOW, UNDER REFRIGERATION AT 40 DEGREES OR BELOW. SERIOUS VIOLATION 7-38-005(A). | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: SEE VIOLATION #29. | 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 – Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED ON REPORT# 1493457 DATED AUGUST 11, 2014 NOT CORRECTED: -34- FLOOR IN POOR REPAIR IN WALK-IN COOLER BY BAKERY/SMOKER AREA, TILES MISSING AND BROKEN. MUST REPAIR AND MAINTAIN FLOOR. -38-EXHAUST FAN ABOVE TILT SKILLET AND KETTLE COOKING BATTERY IS NOT WORKING. MUST REPAIR AND MAINTAIN EXHAUST FAN VENTILATION. STRONG SEWER GAS ODOR IN AREA AROUND DISH MACHINE AND FROM OPEN FLOOR DRAIN UNDER 2 COMPARTMENT SINK IN BAKERY AREA. MUST ELIMINATE FOUL ODORS. DISH MACHINE RINSE SINK SPRAYER HANGS BELOW RIM OF SINK. MUST REPLACE OR REPAIR TENSION SPRING TO KEEP SPRAYER ABOVE RIM OF SINK. NO HOT RUNNING WATER SUPPLIED TO LARGE 1 COMPARTMENT COOLING SINK. MUST PROVIDE HOT RUNNING WATER TO SINK FOR PROPER CLEANING BETWEEN USES. FLAT TOP GRILL NOT UNDER VENTILATION HOOD. MUST POSITION GRILL UNDER HOOD. NON COMPLIANT VIOLATION 7-42-090. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: SEE VIOLATION 29
Latitude41.73585957574674
Longitude-87.58577161179068
Location(41.73585957574674°, -87.58577161179068°)
*****************************************************************************
Inspection ID1527889
DBA NameCHICAGO’ S DOG HOUSE INC.
AKA NameCHICAGO’ S DOG HOUSE
License #1969388
Facility TypeRestaurant
RiskRisk 1 (High)
Address816 W FULLERTON AVE
CityCHICAGO
StateIL
Zip60614
Inspection Date03/16/2015
Inspection TypeCanvass
ResultsFail
Violations34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: OBSERVED FLOORS UNCLEAN WITH HEAVY DIRT ACCUMULATION UNDER NAD BEHIND ALL LARGE EQUIPMENT. CLEAN AND MAINTAIN ALL FLOORS. | 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS – Comments: OBSERVED THERMOMETERS NEEDED IN ALL REFRIGERATORS. ALL THERMOMETERS SHULD READ 40F OR LESS AT ALL TIMES. | 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED – Comments: OBSERVED DUMPSTER AREA UNCLEAN WITH GARBAGE IN AROUND DUMPSTER. GARBAGE TOO FULL TO HOLD ADDITIONAL GARBAGE SO EXTRA GARBAGE IS STORED IN BACK ALLEY. MUST REMOVE ALL GARBAGE FROM ALLEY AND KEEP GARBAGE AREA CLEAN AND MAINTAINED AT ALL TIMES. SERIOUS VIOLATION 7-38-020 | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS – Comments: OBSERVED MOP SINK VERY UNCLEAN WITH CAKED ON DIRT. CLEAN AND MAINTAIN MOP SINK IN A SANITIARY CONDITION. | 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES – Comments: OBSERVED SINGLE SERVE PLASTIC UTENSILS IMPROPERLY STORED. STORE ALL UTENSILS FACING THE SAME DIRECTION. | 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED – Comments: OBSERVED EXCESS CLUTTER IN BATHROOM. NO EXTRA COOKING EQUIPMENT IS TO BE STORED IN BATHROOM. | 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED – Comments: OBSERVED UNCLEAN WIPING CLOTHS ON COUNTER. CLOTHS NEED TO BE STORED WITHIN SNAITIZER WHEN NOT IN USE. | 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS – Comments: OBSERVED SELF CLOSING DEVICE ON RESTROOM DOOR NEXT TO FOOD PREP AREA INOPERABLE. MUST REPAIR OR REPLACE SELF CLOSING DEVICE. | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS – Comments: OBSERVED INTERIOR OF MICROWAVE UNCLEAN AND POTATO PEELER UNCLEAN. CLEAN AND MAINTAIN MICROWAVE AND POTATO PEELER.
Latitude41.92555423106173
Longitude-87.64943870806178
Location(41.92555423106173°, -87.64943870806178°)
**********************************************************************
Inspection ID1441801
DBA NameCHURRO FACTORY
AKA NameCHURRO FACTORY
License #2141280
Facility TypeRestaurant
RiskRisk 2 (Medium)
Address3755 W ARMITAGE AVE
CityCHICAGO
StateIL
Zip60647
Inspection Date03/27/2015
Inspection TypeCanvass
ResultsFail
Violations41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED – Comments: MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM REAR STORAGE AREAS,BEHIND UNUSED WALK-IN COOLER AND FURNANCE ROOM TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR/WALL FOR EASY OF CLEANING AND PEST MONITORING IN REAR STORAGE AREA AND BASEMENT. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS – Comments: OBSERVED WATER DAMAGE CEILING TILES AT FRONT PREP AREA ABOVE REFRIGERATION UNITS, DINING AREA AND REAR STORAGE AREA. MUST REPAIR AND MAINTAIN. | 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED – Comments: OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE IN FOOD PREP AREA. MUST PROPERLY STORE ICE SCOOPS TO PREVENT CONTAMINATION. | 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS – Comments: EVIDENCE OF IMPROPER PEST CONTROL INSIDE PREMISES. OBSERVED APPROXIMATELY 40 MICE DROPPINGS ON FLOOR IN REAR STORAGE AREA NEXT TO UNUSED WALK-IN COOLER AND ON FLOOR IN FURNANCE ROOM ON FIRST FLOOR. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICES IS NEEDED TO MINIMIZE OR ELIMINATE PEST PROBLEM. SERIOUS VIOLATION 7-38-020.
Latitude41.91711739401661
Longitude-87.72144501827158
Location(41.91711739401661°, -87.72144501827158°)
Viewing row 2 of 61
Inspection ID1401970
DBA NameCHURRO FACTORY
AKA NameCHURRO FACTORY
License #2141280
Facility TypeRestaurant
RiskRisk 2 (Medium)
Address3755 W ARMITAGE AVE
CityCHICAGO
StateIL
Zip60647
Inspection Date03/14/2014
Inspection TypeCanvass
ResultsFail
Violations29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 – Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #1326481 ON 3-21-14. 32-MUST PROVIDE A SLPASH GUARD AT MIDDLE PREP ARE NEXT TO COUNTER AT EXPOSED HAND SINK. 34-MUST ELEVATE ALL STOCK AND EQUIPMENT 6 INCHES OFF FLOOR, TO EASILY CHECK FOR RODENT ACTIVITY, FIRST FLOOR AND BASEMENT AREAS. 35-MUST REPLACE ALL STAINED CEILING TILE THROUGHOUT PREMISES AND STORE WANTED ITEMS, FIRST FLOOR AND BASEMENT AREAS 6 INCHES AWAY FROM WALL TO EASILY CHECK FOR RODENT ACTIVITY. MUST REPAIR MOLDY LOOKING WALL SURFACE IN BASEMENT AREA. 41-MUST REMOVE CLUTTER FIRST FLOOR STORAGE AND BASEMENT AREAS, PROVIDE ADDITONAL SHELVING TO BETTER ORGANIZE WANTED ITEMS. SERIOUS VIOLATION 7-42-090 CITATION ISSUED. | 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED – Comments: LABEL ALL BULK CONTAINERS IN PREP AREA. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED – Comments: INSTALL SPLASH GUARD BETWEEN PREP TABLE AND EXPOSED SINK IN MIDDLE PREP AREA. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: ELEVATE ALL STOCK OFF FLOOR IN PREP, STORAGE, AND BASEMENT AREAS. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS – Comments: REPLACE STAINED CEILING TILES IN ALL AREAS. CLEAN ALL CEILING VENTS. REPAIR WALLS IN BASEMENT(MOLD/MILDEW). STORE STOCK AWAY FROM WALL FOR EASY CLEANING AND PEST CONTROL IN PREP, STORAGE, AND BASEMENT AREAS. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: REPAIR LEAK UNDER MIDDLE EXPOSED SINK. | 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED – Comments: REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AND BASEMENT AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. | 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED – Comments: PROVIDE LONG HANDLE UTENSILS FOR DISPENSING TOPPINGS.
Latitude41.91711739401661
Longitude-87.72144501827158
Location(41.91711739401661°, -87.72144501827158°)
*******************************************************************************
Inspection ID1515916
DBA NameCONNIE’S PIZZA
AKA NameCONNIE’S PIZZA
License #36651
Facility TypeRestaurant
RiskRisk 1 (High)
Address2373 S ARCHER AVE
CityCHICAGO
StateIL
Zip60616
Inspection Date01/14/2015
Inspection TypeCanvass
ResultsPass w/ Conditions
Violations16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION – Comments: INADEQUATE FOOD PROTECTION. FOUND A FLY TRAP INSTALLED DIRECTLY ABOVE LARGE OPEN DOUGH MIXER IN MAIN KITCHEN, INSTRUCTED TO REMOVE. SERIOUS CITATION ISSUED 7-38-005(A) | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED – Comments: FOUND SEVERAL FOOD STRAINERS WITH LOOSE WIRES, INSTRUCTED TO USE ONLY SOUND UTENSILS. | 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED – Comments: UNLABELED BOTTLE OF CLEAR LQUID ON KITCHE TABLE, INSTRUCTED MGR TO LABEL ALL FOOD AND NON-FOOD CONTAINERS. | 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES – Comments: DISPOSABLE CONTAINERS USE AS A FOOD SCOOP, INSTRUCTED NOT TO USE SINGLE SERVICE ARTICLES AS A FOOD SCOOP. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: MINOR LEAK UNDER DISH WASHING AREA 3-COMP SINK, INSTRUCTED TO REPAIR. | 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS – Comments: SEVERAL COOLERS MISSING REFRIGERATION THERMOMETERS, INSTRUCTED TO PROVIDE IN ALL.
Latitude41.849379215218015
Longitude-87.64105840223819
Inspection ID1473631
DBA NameCONNIE’S PIZZA
AKA NameCONNIE’S PIZZA
License #36651
Facility TypeRestaurant
RiskRisk 1 (High)
Address2373 S ARCHER AVE
CityCHICAGO
StateIL
Zip60616
Inspection Date06/11/2014
Inspection TypeCanvass
ResultsPass w/ Conditions
Violations3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE – Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SAUSAGE PIZZA SLICES AT 136.4F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5# OF FOOD WORTH $68. CRITICAL VIOLATION 7-38-005A. | 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. – Comments: OBSERVED IMPROPER HYGIENIC PRACTICES AMONG FOOD HANDLING EMPLOYEES. OBSERVED AN EMPLOYEE CHANGE THEIR GLOVES WITHOUT FIRST WASHING THEIR HANDS. MANAGEMENT INSTRUCTED ON PROPER HANDWASHING. CRITICAL VIOLATION 7-38-010A. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: OBSERVED FOOD STAND WITHOUT FLOOR COVERING. FOOD SERVED FROM THE BOOTH ON A GRASS AREA OF THE PARK. MANAGEMENT INSTRUCTED TO PROVIDE FLOOR COVERING AT THE FOOD STAND. | 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS – Comments: NO THERMOMETER WAS PROVIDED IN THE HOT HOLDING UNIT IN THE FOOD DISPENSER TRUCK. MANAGEMENT INSTRUCTED TO PROVIDE. | 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN – Comments: A HAIR RESTRAINT IS NEEDED FOR ALL FOOD HANDLING EMPLOYEES IN THE FOOD STAND. MUST PROVIDE.
Latitude41.849379215218015
Longitude-87.64105840223819
Location(41.849379215218015°, -87.64105840223819°)
********************************************************************************
DBA NameELI’S CHEESECAKE WORLD
AKA NameELI’S CHEESECAKE WORLD
License #8055
Facility TypeRestaurant
RiskRisk 1 (High)
Address6701 W FOREST PRESERVE AVE
CityCHICAGO
StateIL
Zip60634
Inspection Date10/28/2014
Inspection TypeCanvass
ResultsFail
Violations18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS – Comments: Found/observed dock door #3 not rodent proofed, door had a 2 to 3 inch on bottom corner of door, also found employee’s entrance/exit doors not rodent proofed, door had 1/4 inch or greater in middle of doors.Citation issued 7-38-020 Serious violation. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED – Comments: Reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Caulk around 3 compartment sink in dish washing area room in state of disrepair, shall be repaired/replaced. | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS – Comments: Non food contact surfaces of production area equipment, racks, and under conveyer belts not clean, need detailed cleaning(crevices). Cabinet shelving in cafeteria area not clean, need detailed cleaning(crevices). | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: Floors in walk in coolers, walk in freezers under shelving/pallets not clean, need detailed cleaning(corners), floors in rear storage areas, receiving areas not clean, need detailed cleaning(corners). Floors that had peeling paint in production areas, dish washing areas, shall be repaired/sealed. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS – Comments: Walls that had peeling paint in front cafeteria area, and front kitchen areas shall be repaired/sealed. Walls in employee’s locker room areas, bathrooms shall be repaired/sealed. | 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED – Comments: missing light shields in dish washing area room, shall be provided.
Latitude41.959950185559215
Longitude-87.79409123164642
Location(41.959950185559215°, -87.79409123164642°)
Inspection ID1434604
DBA NameELI’S CHEESECAKE WORLD
AKA NameELI’S CHEESECAKE WORLD
License #8055
Facility TypeRestaurant
RiskRisk 1 (High)
Address6701 W FOREST PRESERVE AVE
CityCHICAGO
StateIL
Zip60634
Inspection Date04/07/2014
Inspection TypeCanvass
ResultsFail
Violations3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE – Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED ASSORTED FOODS I.E.CHEESE EGG SANDWICHES,TUNA SALAD SANDWICHES,SOUPS QUICHE,CHICKEN POT PIES,CORNED BEEF ETC,WITH INTERNAL TEMPERATURES RANGING FROM (47.6F-52.0F). MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH APPROX. $180.26 AS STATED PER MANAGEMENT. ADVISED MANAGEMENT THAT ALL COLD FOODS MUST BE HELD AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A). | 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED – Comments: FOUND OUTSIDE FOOD WASTE DUMPSTERS NOT MAINTAINED. LIDS ARE IN POOR REPAIR WITH HOLES APPROXIMATELY 1/2′ MODE OF PEST ENTRY CONTAINERS MUST BE RODENT-PROOFED-COVERED TIGHT FITING TO PREVENT PEST ENTRY.MUST PROVIDE,MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS – Comments: PEELING PAINT ON WALL NEAR THE LARGE METAL BASKET HOLDING CLEAN PANS RIGHT OUTSIDE THE LARGE DISHMACHINE ROOM MUST BE REPAIRED TO SMOOTH,EASILY CLEANABLE SURFACES,WALLS THAT HAD PEELING PAINT MUST BE REPAIRED/SEALED,MISSING WALL TILES NEAR SINK IN PRODUCTION MUST PROVIDE AND MAINTAIN. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: FOUND WATER LEAKS BENEATH THE EXPOSED HANDSINK IN THE DECORATING ROOM,EMPLOYEE MENS TOILET ROOM ENGINEER IS AWARE AT THIS TIME. REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVERS THROUGHOUT THE PREMISES.ALSO,PROVIDE A VISBLE BACKFLOW PREVENTION DEVICE FOR THE ICE MAKER.REPAIR WATER LEAK C-O-P TANK IN THE DISHWASHING AREAS. | 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED – Comments: DETAIL CLEAN AND ORGANIZE REAR WAREHOUSE LOADING DOCK AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: FLOORS ALONG WALLS AND IN ALL CORNERS IN NEED FOR FURTHER CLEANING AND FLOOR BENEATH THE CONVEYOR AREAS NEAR LARGE OVEN MUST BE CLEANED,SEALED ALSO FLOOR INSIDE WALK-IN-FREEZER IS DIRTY.CLEAN AND MAINTAIN. | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS – Comments: HOOD AND FILTERS AT LARGE OVEN IN THE PRODUCTION AREAS MUST BE CLEAN AND FREE OF DUSTS,ROLLING UTILTY CARTS THROUGHOUT THE PRODUCTION AREAS MUST BE CLEANED TO REMOVE FOOD DEBRIS. | 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED – Comments: WHEELED BULK FOOD CONTAINERS IN DRY STORAGE AREAS MUST BE PROPERLY COVERED,REPLACE BROKEN LIDS AND LABELED AT ALL TIMES. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED – Comments: REMOVE ICE BUILD-UP ON DOOR FRAMES OF THE LARGE WALK-IN-FREEZER.
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Inspection ID1537242
DBA NameEmerald Isle
AKA NameEmerald Isle
License #1576613
Facility TypeRestaurant
RiskRisk 1 (High)
Address6684-6686 N NORTHWEST HWY
CityCHICAGO
StateIL
Zip60631
Inspection Date04/23/2015
Inspection TypeCanvass
ResultsFail
Violations19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED – Comments: OUTSIDE GREASE BOX NOT CLEAN, OR RODENT PROOF. OBSERVED EXTERIOR OF GREASE BOX WITH WASTE GREASE OPN TOP LID, ENCRUSTED ALONG SIDES AND ON GROUND. INSTRUCTED TO DETAIL CLEAN EXTERIOR OF GREASE BOX AND GROUND TO PREVENT RODENT AND INSECT NUISANCE. SERIOUS CITATION ISSUED 7-38-020. | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS – Comments: EXHAUST HOOD, DEEP FRYER CABINETS, REACH-IN COLLER GASKETS, INTERIOR ICE MACHINE PANEL, AND SODA GUNS HOLDER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: FLOOR NOT MAINTAINED NEAR ICE MACHINE. INSTRUCTEC TO REPAIR AND REGROUT FLOOR. FLOOR IN BASEMENT NOT CLEAN. INSTRUCTED TO DETAILM CLEAN DAILY. FLOOR DRAIN IN BASEMENT NOT COVERED. INSTRUCTED TO INSTALL GRATE ON FLOOR DRAIN. | 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS – Comments: THERMOMETER NOT PROVIDED NOT INSIDE BAR COOLER. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INSIDE COOLER. | 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED – Comments: FOODS NOT PROPERLY STORED INSIDE COOLER AND FREEZER. INSTRUCTED TO STORE IN FOOD GRADE FREEZER BAGS. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED – Comments: CUTTING BOARD ATTACHED TO PREP COOLER NOT MAINTAINED. INSTRUCTED TO REPLACE WORN CUTTING BOARD AND SANDDOWN TO SURFACE EASILY CLEANABLE SURFACE.
Latitude42.0023773668331
Longitude-87.81574842158678
Location(42.0023773668331°, -87.81574842158678°
***************************************************************************************
DBA NameIYANZE
AKA NameIYANZE
License #1909713
Facility TypeRestaurant
RiskRisk 1 (High)
Address4623-4627 N BROADWAY
CityCHICAGO
StateIL
Zip60640
Inspection Date04/09/2015
Inspection TypeCanvass
ResultsFail
Violations34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: OBSERVED DEAD ROACHES ON THE FLOOR IN THE FOLLWING AREAS: BASEMENT FLOOR BEHIND EQUIPMENT AND STORAGE RACKS, UNDER THE BAR EQUIPMENT ON THE 1ST FLOOR, AND UNDER THE HOT-HOLDING UNIT ON THE 1ST FLOOR. INSTRUCTED TO REMOVE DEAD ROACHES, DETAIL CLEAN AND SANITIZE FLOORS, AND MAINTAIN. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: OBSERVED A SECTION OF MISSING FLOOR TILES AT THE TOP OF THE STAIRS ON THE 2ND FLOOR. INSTRUCTED TO REPLACE MISSING FLOOR TILES TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: OBSERVED A LEAK UNDER THE 3RD COMPARTMENT OF THE 3-COMPARTMENT SINK IN THE REAR KITCHEN. INSTRUCTED TO REPAIR SINK AND MAINTAIN. | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS – Comments: INSTRUCTED TO DETAIL CLEAN THE RUBBER GASKETS AROUND THE BEER COOLER AT THE FRONT BAR TO REMOVE DEBRIS AND STICKY BUILDUP- MAINTAIN. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS – Comments: MUST DETAIL CLEAN THE WALLS TO THE RIGHT OF THE COOKING EQUIPMENT TO REMOVE SPLATTER AND FOOD DEBRIS BUILDUP- MAINTAIN. | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS – Comments: FOUND THE GREASE TRAP, THE PIPE RUNNING TO THE GREASE TRAP, AND THE VACCUMM USED TO CLEAN THE GREASE TRAP IN THE BASEMENT SOILED WITH FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN THE ABOVE MENTIONED AREAS AND MAINTAIN GREASE ACCUMULATION. | 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE – Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. OBSERVED A CONTAINER OF GOAT MEAT IN THE HOT-HOLDING UNIT AT 121.5 AND A CONTAINER OF COWS FEET IN THE TWO-DOOR REFRIGERATOR AT 58.5F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A | 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS – Comments: OBSERVED ACTIVE ROACHES ON PREMISES: OBSERVED TWO LIVE ROACHES UNDER THE HAND SINK IN THE FRONT PREP AREA AND ONE LIVE ROACH BEHIND THE BAR ON THE 1ST FLOOR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINTATE PEST ACTIVITY ON PREMISES. SERIOUS VIOLATION 7-38-020
Latitude41.96606299325794
Longitude-87.65773412452839
Location(41.96606299325794°, -87.65773412452839°)
Inspection ID1107017
DBA NameIYANZE
AKA NameIYANZE
License #1909713
Facility TypeRestaurant
RiskRisk 1 (High)
Address4623-4627 N BROADWAY
CityCHICAGO
StateIL
Zip60640
Inspection Date01/10/2014
Inspection TypeComplaint
ResultsFail
Violations3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE – Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED AYAMSHE AT TEMP OF 89.9F,PRODUCTS STORED ON TOP THE PREP TABLE BY THE COOKING EQUIPMENT;THE OTHER AYAMSHE STORED INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 47.6F. VARIOUS KIND OF COOKED BEANS AND RICE AT TEMP OF 87.8F TO 96.8F. VARIOUS KIND OF SAUCES AT TEMP OF 97.6F; FRIED PEPPER AT TEMP OF 122.6F.REFRIED BEANS AT TEMP OF 87.8F.FOOD MENTIONED WAS STORED ON TOP THE PREP TABLE BY THE COOKING EQUIPMENT. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME / TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED .POUND 70, VALUE $500.CRITICAL VIOLATION:7-38-005(A) | 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE – Comments: HOT HOLDING UNIT MAINTAINS AIR TEMP OF 94.4F TO 101.4F. POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE UNIT:COOKED TILAPIA AT TEMP OF 44,6F TO 47.8F; GOAT MEAT IN SAUCE AT TEMP OF 61.9F; COWS LEG AND SKIN AT TEMP OF 57.5F TO 62.8F; CHICKEN WINGS AT TEMP OF 40F HOT HOLDING UNIT MUST MAINTAIN TEMP OF 140F AND ABOVE. TAGGED UNIT ‘HELD FOR INSPECTION’ DO NOT USE UNIT. CRITICAL VIOLATION:7-38-005(A) | 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION – Comments: FOOD NOT PROTECTED DURING STORAGE. FOUND UNCOVERED MEAT,FISH AND OTHER FOOD STORED INSIDE THE CHEST FREEZER,FOOD IS UNCOVERED DIRTY BOXES ON TOP OF OPENED FOOD,DRY BLOOD AND ENCRUSTED FOOD THROUGHOUT THE FOOD PANELS,AND SHELVES OF THE UNITS. FOOD IS STORED UNCOVERED ON TOP EACH OTHER,LIQUID FOOD IS FROZEN ON SHELVES AND FOOD, WITH A STRONG FOUL ODER. INSTRUCTED TO REMOVE AND DISCARD FOOD,MUST CLEAN AND SANITIZE ALL CHEST FREEZERS,INCLUDED THE REACH-IN FREEZER AT SECOND FLOOR. FRESH WATER LEAKING IN SOME AREA OF THE BASEMENT WERE FOOD AND CHEST FREEZER ARE STORED,ALSO WATER LEAKING FROM CEILING IN PREP MIDDLE AREA. PREP TABLE REMOVED,CLEANED AND SANITIZED UPON MY REQUEST.INSTRUCTED TO PREP FOOD AWAY FROM THAT MENTIONED AREA AND SEAL OPENING ON CEILING. SERIOUS VIOLATION:7-38-005(A) | 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS – Comments: OVER 50 MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES: BEHIND REACH-IN COOLER IN SERVING AREA,BEHIND FRONT COUNTERS ALONG WALL BY FRONT WINDOW AND LEDGE OF THE WINDOW AT SAME AREA.DROPPINGS WERE OBSERVED AT REAR STORAGE AREA UNDER SHELVES AND BEHIND THE REACH-IN FREEZERS. SECOND FLOOR AT STAGE AREA. INSTRUCTED TO REMOVE AND SANITIZE AREA MENTIONED. SERIOUS VIOLATION:7-38-020 | 70. NO SMOKING REGULATIONS – Comments: NO ‘NO SMOKING’ SIGN POSTED AT EVERY ENTRANCE A CONSPICUOUS SIGN CLEARLY STATING THAT SMOKING IS PROHIBITED. INSTRUCTED TO PROVIDE ‘NO SMOKING’ SIGNS. CLEAN INDOOR AIR ORDINANCE.POSTING OF SIGNS:7-32-020 FIRST OFFENSE FOR 2014. | 70. NO SMOKING REGULATIONS – Comments: SMOKING IN PUBLIC PLACE.EVIDENCE OF 7 CIGARETTE BUTTS ON STAIRCASE,BEHIND THE BAR,ON FLOOR AT STAGE,ON WINDOW LEDGE OF THE SECOND FLOOR. ALSO WE OBSERVED LOSE TOBACCO ON FLOOR(SOUTH WEST CORNER)OF THE SECOND FLOOR,ALSO TOBACCO WAS OBSERVED ON WINDOW LEDGES AND BY THE BAR AREA AT SECOND FLOOR.INSTRUCTED TO CLEAN AREA MENTIONED. NO PERSON SHALL SMOKE IN A PUBLIC PLACE. CLEAN INDOOR AIR ORDINANCE: 7-32-015 FIRST OFFENSE FOR 2014. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED – Comments: PROVIDE FOOD GRADE BAGS AND FOOD CONTAINERS TO STORE RAW AND COOKED FOOD. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: OBSERVED PLASTIC GROCERY BAGS USED TO STOP WATER AT THREE COMPARTMENT SINK,DUE TO MECHANICAL DRAINS IN POOR REPAIR.INSTRUCTED TO REPAIR. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS – Comments: PEELING PAINT AND WATER DAMAGE ON SOUTH WALL BY THE SINKS INSIDE THE WOMEN’S WASHROOM AT SECOND FLOOR. NEED TO REPAIR AND REPAINT. WALLS IN REAR STORAGE AREA BEHIND THE POTS ARE SCRATCHED,SURFACE NOT SMOOTH AND CLEANABLE,INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL AT SAID AREA. DUST BUILD UP ON CEILING FANS IN DINING ROOM INSTRUCTED TO CLEAN AND MAINTAIN. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: UNABLE TO CHECK FLOOR AT SECOND FLOOR KITCHENETTE,DUE TO MANY EQUIPMENT STORED INSIDE THE AREA. INSTRUCTED TO ELEVATE 6′ OFF THE FLOOR ITEMS NEEDED,OR REMOVE ITEMS.
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Inspection ID1401542
DBA NameKASIA’S
AKA NameKASIA’S
License #1473392
Facility TypeGrocery Store
RiskRisk 1 (High)
Address2101 W CHICAGO AVE
CityCHICAGO
StateIL
Zip60622
Inspection Date02/26/2014
Inspection TypeCanvass
ResultsFail
Violations18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS – Comments: OBSERVED THREE LIVE ROACHES CRAWLING ON FLOOR IN BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. | 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED – Comments: LABEL AND DATE ALL PACKAGED AND PREPARED FOOD IN COOLERS. | 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES – Comments: INVERT ALL CLEAN MULTI-USE EQUIPMENT, UTENSILS, POTS AND PANS IN PREP AND REAR STORAGE AREAS. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED – Comments: SEAL RAW WOOD SHELVING IN BASEMENT. | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS – Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT IN PREP AREA AND UNUSED COOLERS IN BASEMENT. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: GROUT LOOSE FLOOR TILES IN KITCHEN AND PREP AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS(DEBRIS, DEAD ROACHES, ETC). ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, PREP, STORAGE, AND BASEMENT AREAS. SEAL ALL OPENINGS IN FLOOR IN BASEMENT. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS – Comments: SEAL ALL OPENINGS ALONG BASEBOARDS IN PREP AREAS TO PREVENT INSECT HARBORAGE. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: INSTALL BACK FLOW DEVICE ON UTILITY SINK IN BASEMENT. REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK IN PRODUCTION AREA. | 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED – Comments: REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN BASEMENT TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. | 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED – Comments: STORE ALL WASH CLOTHS IN SANITIZING SOLUTION.
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AKA NameLA BOMBA RESTAURANT
License #2231777
Facility TypeRestaurant
RiskRisk 1 (High)
Address3221 W ARMITAGE AVE
CityCHICAGO
StateIL
Zip60647
Inspection Date04/22/2015
Inspection TypeCanvass
ResultsPass w/ Conditions
Violations3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE – Comments: POTENTIALLY HAZARDOUS FOODS BEING STORED ON PREP TABLE AT ROOM TEMPERATURES IN REAR PREP AREA. OBSERVED COOKED PORK AT 115.6F AND COOKED BEEF AT 122.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATUIRATED FOOD. APROXIMATELY 20LBS VALUE OF $75.00. CRITICAL VIOLATION 7-38-005(A). | 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED – Comments: OBSERVED OUTSIDE GREASE CONTAINER NOT MAINTAINED FOUND TO HAVE GREASE ENCRUSTED ON TOP LIP LID, SIDES AND GROUND SURROUNDING CONTAINER ALSO OBSERVED GARBAGE AND TRASH AROUND CONTAINER, THIS A FOOD SOURCE AND HARBORAGE FOR RODENTS AND OTHER PEST. INSTRUCTED TO CLEAN AND MAINTAIN GREASE CONTAINER AND SURROUNDING AREA. GREASE CONTAINER AND SURROUNDING AREA WAS CLEAN DURING INSPECTION. SERIOUS VIOLATION 7-38-020. | 45. FOOD HANDLER REQUIREMENTS MET – Comments: FOOD HANDLER REQUIREMENTS NOT MET AS REQUIRED. NO LOGS, RECORDS ON SITE AS REQUIRED. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: OBSERVED CARDBOARD BOXES BEING USED AS A FLOOR LINER BY 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE AND MAINTAIN. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED – Comments: OBSERVED FOOD ITEMS STORED INSIDE CHEST FREEZER IN BASEMENT IN GROCERY BAGS. INSTRUCTED TO USE ONLY FOOD GRADE BAGS FOR FOOD STORAGE. OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES. MUST BE SANDED SMOOTH OR REPLACED. MUST NOT USE TIN FOIL AS A LINER FOR SHELVING AT COOKS LINE. RUST FOOD STORAGE SHELVING INSIDE WALK-IN COOLER IN BASEMENT. MUST REPAINT OR REPLACE. | 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED – Comments: MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE WALK-IN COOLER AND PREP COOLERS. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN. REAR EXPOSED HAND WASHING SINK IN REAR PREP AREA IS DRAINING SLOW. MUST REPAIR AND MAINTAIN. | 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE – Comments: OBSERVED NO HOT WATER THROUGHOUT PREMISES. WATER TEMPERATURE RANGING FROM 82.2F TO 83.5F AT THE 3-COMPARTMENT SINK, EXPOSED HAND WASHING SINKS AND HAND WASH SINKS IN WASHROOMS. HOT WATER HAS BEEN RECOVERED DURING INSPECTION WATER TEMPERATURE NOW AT 130.6F. INSTRUCTED TO OPERATE WITH HOT WATER AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
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AKA NameMILLER’S PUB & RESTAURANT
License #25676
Facility TypeRestaurant
RiskRisk 1 (High)
Address134 S WABASH AVE
CityCHICAGO
StateIL
Zip60603
Inspection Date02/10/2015
Inspection TypeCanvass
ResultsPass w/ Conditions
Violations34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: OBSERVED FLOOR IN THE BASEMENT DISH WASHING AREA AND PREP AREA WITH RAW CONCRETE. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE FOR THE FLOOR. | 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED – Comments: OBSERVED BLOWN LIGHT BULB INSIDE OF THE BASEMENT WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED – Comments: OBSERVED CUTTING BOARDS ON THE 1ST FLOOR IN THE PREP AREA WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN ALL CUTTING BOARDS. | 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE – Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (HAM, TURKEY, ITALIAN SAUSAGE, COOKED FISH AND COOKED CHICKEN WINGS) AT IMPROPER TEMPERATURES OF 45.5F-112.0F INSIDE OF THE 2 DOOR, MULTI DOOR PREP COOLERS AND THE WARMER ALL ON THE 1ST FLOOR IN THE PREP AREA. MANAGER VOLUNTARILY DISCARDED 7 LBS OF FOOD VALUED AT APPROXIMATELY 7LBS. INSTRUCTED TO MAINTAIN PROPER TEMPERATURES OF COLD FOOD 40.0F OR BELOW AND HOT FOOD 140.0F OR ABOVE. CRITICAL VIOLATION 7-38-005(A)
Latitude41.87994705990922
Longitude-87.62629031020356
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DBA NameO’BRIENS RESTAURANT & BAR
AKA NameO’BRIENS RESTAURANT & BAR
License #9027
Facility TypeRestaurant
RiskRisk 1 (High)
Address1528 N WELLS ST
CityCHICAGO
StateIL
Zip60610
Inspection Date04/02/2015
Inspection TypeCanvass
ResultsPass w/ Conditions
Violations38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: NOTED SLOW WATER DRAIN AT ONE OF TWO HAND SINKS AT THE WOMENS BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.ALSO NOTED WATER LEAKING FROM THE BOTTOM PIPPING UNDERNEATH 3 COMPARTMENT SINK AT THE BASEMENT DISH WASHING ROOM. INSTRUCTED TO REPAIR AND MAINTAIN. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED – Comments: NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE AND MAINTAIN.ALSO NOTED THORN AND DIRTY RUBBER GASKETS INSIDE SERVICE COOLERS AT THE PREP LINE. MUST CLEAN, REPAIR AND MAINTAIN. | 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. – Comments: NOTED EMPLOYEES AT THE PREP AREA WHILE WEARING GLOVES AND PREPARING FOOD MOVED FROM ONE LOCATION TO ANOTHER. EMPLOYEES WENT TO THE WALK IN COOLER AND OPENED THE DOOR WITH GLOVES ON THEN CAME BACK TO THE PREP TABLE TO CONTINUE PREPPING; AT THE SAME TIME STARTED WIPING PREP TABLE WITH WASH CLOTHS,WASHING TONGS AND SPOONS AND STILL NOT CHANGING GLOVES OR WASHING HANDS AND CONTINUED PREPPING. INSTRUCTED TO CHANGE GLOVES WHEN EVER THEY MOVE FROM ONE AREA TO ANOTHER AND ALSO MUST HAVE HANDS WHEN GLOVES ARE CHANGED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010 | 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED – Comments: NOTED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON TOP, LID, LIPS AND HEAVILY ON THE GROUND. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEAN CONTAINER. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020 | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS – Comments: NOTED A SLIGHT DISCOLORATION INSIDE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED – Comments: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT DISH WASHING ROOM AND 2ND FLOOR DRY STORAGE AREA WITH CRACKS ON FLOOR. MUST ALSO REPAIR THORN CARPET ON FLOOR OF DRY STORAGE AREA AT SAME AND MAINTAIN. | 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED – Comments: NOTED MISSING LIGHT SHIELDS ON LIGHTING AT THE BASEMENT DISH WASHING ROOM. MUST INSTALL. | 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED – Comments: NOTED CLUTTER AT DRY STORAGE ROOM ON 2ND FLOOR. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AND MAINTAIN. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS – Comments: NOTED HOLES, WOOD IN POOR REPAIR ON CEILING AND PEELING PAINT AT THE CEILING OF BASEMENT DISH WASHING ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
Latitude41.910020504092195
Longitude-87.63482188601623
Location(41.910020504092195°, -87.63482188601623°)
Inspection ID1501792
DBA NameO’BRIENS RESTAURANT & BAR
AKA NameO’BRIENS RESTAURANT & BAR
License #9027
Facility TypeRestaurant
RiskRisk 1 (High)
Address1528 N WELLS ST
CityCHICAGO
StateIL
Zip60610
Inspection Date11/13/2014
Inspection TypeComplaint
ResultsFail
Violations18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS – Comments: OBSERVED EVIDENCE OF RODENT ACTIVITY IN THE BASEMENT DRY STORAGE AND DISHWASHING AREA. OBSERVED APPROXIMATELY 40 RAT DROPPINGS ON THE FLOOR OF THE BASEMENT DRY STORAGE AREA AND FLOOR AND WALL LEDGES IN THE BASEMENT DISHWASHING ROOM. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020. | 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED – Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUP AT 161F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012. | 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 – Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1396114 ON 2/10/14 NOT CORRECTED: 32/01 – OBSERVED CONSUMABLE ICE IN CONTACT WITH COLD PLATE AND DRAIN LINES. MANAGEMENT INSTRUCTED TO SEPARATE CONSUMABLE ICE FROM THE COLD PLATE AND DRAIN LINES BEHIND THE BAR. 36/01 – MUST PROVIDE END CAPS FOR ALL LIGHT SHIELDS ABOVE THE PREP LINE AND IN THE DISHWASHING AREA IN THE BASEMENT. SERIOUS VIOLATION 7-42-090. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED – Comments: NO EXPOSED HANDWASHING SINK IS LOCATED BEHIND THE BAR IN THE OUTDOOR EXTENSION. MUST INSTALL. REPAIR OR REPLACE THE VENTILATION FAN IN THE EMPLOYEE WASHROOM.
Latitude41.910020504092195
Longitude-87.63482188601623
Location(41.910020504092195°, -87.63482188601623°)
Inspection ID1395927
DBA NameO’BRIENS RESTAURANT & BAR
AKA NameO’BRIENS RESTAURANT & BAR
License #9027
Facility TypeRestaurant
RiskRisk 1 (High)
Address1528 N WELLS ST
CityCHICAGO
StateIL
Zip60610
Inspection Date02/03/2