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CACTUS BAR & GRILL

404-406 S WELLS ST, CHICAGO, IL 60607 · Restaurant

14 inspections

  1. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED BLOCKED EXPOSED HAND-SINK LOCATED IN PREP AREA WITH WATER RUNNING ON TOP OF CONTAINER HOLDING APPROXIMATELY 4 LBS OF RAW FISH THAWING AS WELL AS A LARGE KNIFE IN SINK DURING TIME OF INSPECTION . INSTRUCTED PERSON IN CHARGE TO REMOVE ITEMS. HAND-SINK TO BE USED ONLY FOR HAND-WASHING ONLY AND MUST ALWAYS BE ACCESSIBLE, NOT THAWING AND STORAGE OF IN USE KITCHEN UTENSILS.MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION.#7-38-030 (C). CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING FOODS AT IMPROPER HOT HOLDING TEMPERATURES OF TIME/TEMPERATURE CONTROL FOR SAFETY FOODS DURING TIME OF INSPECTION... APPROXIMATELY 40 LBS OF COOKED CHICKEN WING PIECES NOTED @ 80.1F AS WELL AS APPROXIMATELY 10 LBS OF BOTH COOKED WHOLE CHICKEN BREAST AS WELL AS STRIPS NOTED @ (82.0F-88.1F) ALL STORED IN METAL PANS PLACED INSIDE OF ROLLING CART LOCATED IN PREP AREA NEXT TO GRILL. INSTRUCTED PERSON IN CHARGE TO HOLD ALL HOT TCS FOODS AT 135.0F OR HIGHER AT ALL TIMES. VOLUNTARILY DISCARDED AND DENATURED DURING INSPECTION. VALUE -$80. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED VARIOUS TCS FOODS (SPINACH DIP, HOUSE SAUCES, MARINATED MEAT,SOUP, ETC ) STORED INSIDE OF WALK IN COOLER WITH IMPROPER LABELS. INSTRUCTED TO PROVIDE DISCARD OR USE BY DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL REFRIGERATED FOOD READY TO EAT FOOD ITEMS HELD ON SITE FOR MORE THAN 24 HOURS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATIONS ISSUED.
  2. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR/REPLACE BROKEN DOOR GASKET ON 1-DOOR WHITE UPRIGHT FREEZER IN PREP AREA. DISCONTINUE USING ALUMINUM FOIL ON HEAVY EQUIPMENT, FOIL IS PROHIBITED. PROVIDE COVER FOR ICE BINS BEHIND THE BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FOOD DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM KITCHEN HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET AT 3-COMP SINK IN REAR PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT WHILE PREPARING FOOD IN PREP AREA, INSTRUCTED TO WEAR HAIR RESTRAINT AT ALL TIMES WHILE PREPARING FOOD.
  3. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN COOKING EQUIPMENT AND THE INTERIOR OF THE FRYERS. MUST REMOVE GREASE AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER FIRST FLOOR COOKING EQUIPMENT AND BASEMENT AREAS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEES BELONGINGS NOT STORED ONE DESIGNATED AREA, INSTRUCTED TO PROVIDE SPACE FOR BELONGINGS TO BE STORED NICE AND NEATLY,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER/UNUSED EQUIPMENT 2ND FLOOR AND BASEMENT AREAS, INSTRUCTED CLEAN AND BETTER ORGANIZE WANTED ITEMS AND DISCARD UNUSED EQUIPMENT,
  4. Canvass Re-Inspection

    0 infraction

  5. Plainte

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES.3-LIVE LARGE ROACHES ON PREMISES.1-CRAWLING BEHIND PIPE NEXT TO PREP COOLER AND 2- ALONG COVING OPENING NEAR SAME AREA.RECOMMENED PEST SERVICE. MUST CLEAN/SANITIZE AREAS. SERIOUS VIOLATION ISSUED 7-38-020
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED OPENINGS,CRACK AND CRIEVES THRU-OUT KITCHEN.ALONG COVING,UPPER AND LOWER WALLS,WAITRESS STATION,HALLWAY LEADING TO DRY STORAGE AND WASHROOM AREAS,AND INSIDE STORAGE AREA.MUST SEAL TO PREVENT ANY HIDING AREAS FOR PEST.
  6. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE THE PROPER COVERS FOR ALL CONSUMABLE ICE BINS BEHIND THE FRONT BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE VENTILATION COVERS ABOVE THE COOKING EQUIPMENT AND THE INTERIOR OF THE FRYERS. MUST REMOVE GREASE AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR THE WALL COVING ACROSS FROM THE REAR WAIT STATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS BEHIND THE COOKING EQUIPMENT.
  7. Canvass

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EMPLOYEE TOILET FACILITIES NOT PROPERLY MAINTAINED. NOTED WASTE WATER BACKING UP FROM THE FLOOR DRAIN IN THE EMPLOYEE WASHROOM WHEN THE TOILET IS FLUSHED. MUST REPAIR. CRITICAL CITATION ISSUED 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE THE PROPER COVERS FOR ALL CONSUMABLE ICE BINS BEHIND THE FRONT BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE VENTILATION COVERS ABOVE THE COOKING EQUIPMENT AND THE INTERIOR OF THE FRYERS. MUST REMOVE GREASE AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR THE WALL COVING ACROSS FROM THE REAR WAIT STATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS BEHIND THE COOKING EQUIPMENT.
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL THE SMALL OPENINGS ALONG THE BOTTOMS OF THE INTERIOR AND EXTERIOR FRONT ENTRANCE DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE SODA DISPENSER GUNS BEHIND BAR AREAS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAKY FAUCET AT THE 3 COMPARTMENT SINK IN THE PREP AREA. MUST INSTALL HOT AND COLD RUNNING WATER ABOVE THE FROZEN DESERT MACHINES IN THE NORTH BAR AREA OR REMOVE.
  9. Plainte

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKETS NEEDED AT REACH IN COOLERS IN MAIN PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF MARGARITA MACHINES IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN BOTH AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN MAIN BAR AREA HAVE FOOD SPLATTER WHERE BUS TUBS ARE KEPT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENTS WITH DUST BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER HOSE HOOK-UP FOR FROZEN DESSERT MACHINE MUST HAVE A SPRAYER NOZZLE WITH SHUT OFF TO CONTROL WATER. MUST CORRECT AND MAINTAIN.
  10. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE AN ICE BIN COVER AT ALL THE CONSUMABLE ICE BINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROPERLY INSTALL HOT AND COLD RUNNING WATER AT THE MARGARITA MACHINES (MUST USE FOOD GRADE EQUIPMENT)
  11. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED REACH IN PREP COOLER AT 47.8 DEGREES F. MUST REPAIR OR ADJUST AND MAINTAIN COOLER AT 40 DEGREES F AND BELOW.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 35LBS OF VARIOUS CHEESES,SLICED TOMATOES,ARTICHOKE DIP AND BUTTERMILK AT IMPROPER TEMPERATURES RANGING BETWEEN 46-58.1 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE AN ICE BIN COVER AT ALL THE CONSUMABLE ICE BINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROPERLY INSTALL HOT AND COLD RUNNING WATER AT THE MARGARITA MACHINES. (MUST USE FOOD GRADE EQUIPMENT)
  12. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER HEAVY KITCHEN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WALLCOUVING IN THE MIDDLE TOILET STALL IN THE LADIES RESTROOM TO BE SMOOTH AND EASILY CLEANABLE. MUST SEAL OPEN CREVICES AT WALCOUVING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE PERSONAL ITEMS FROM THE DRY STORAGE AREA (I.E., GYM BAG AND EMPLOYEE SHOES).MUST PROVIDE LOCKERS FOR STAFF BELONGINGS.
  13. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. Label all spray bottles in the kitchen with oil.
    • 34. 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. Repair the north bar floor where holes are going thru.
    • 38. 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. The drain line for the soda gun in the south bar was not properly draining and was rerouted and repaired at this time.
  14. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. The wand mixer has a dirty buildup which was washed, rinsed and sanitized at this time.
    • 34. 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. Clean and maintain the floors and baseboards in the bars so they are smooth and sanitary from corner to corner, in the kitchen cove the baseboards so they are sanitary .
    • 35. 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. Repair the rough greasy wall around the salmander so it is smooth and sanitary.