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DECLAN'S IRISH PUB

1240 N WELLS ST, CHICAGO, IL 60610 · Restaurant

Résumé des inspections

DECLAN'S IRISH PUB a été inspecté 22 fois par Chicago Department of Public Health depuis le 16 août 2013. La dernière inspection, le 20 avril 2026, n'a relevé aucune infraction.

6 des 22 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 0 infraction relevées. Les constats à risque élevé ici concernent : Protection des aliments contre la contamination, Nettoyage et désinfection et Contrôle de la température des aliments.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 5 fois dans 3 inspections distinctes, la plus récente le 11 juin 2025. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 4 fois dans 3 inspections distinctes, la plus récente le 11 juin 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 4 fois dans 2 inspections distinctes, la plus récente le 22 mars 2019. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 27 août 2024. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé une fois le 22 mars 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

22 inspections

  1. Toiles

    0 infraction

  2. Toiles

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED INDIVIDUAL TO-GO DISPOSABLE CUP WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED NO SPLASHGUARD BETWEEN EXPOSED HAND SINK AND THE SERVICE PREP COOLER AT THE KITCHEN. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION
  3. Toiles

    3 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED A GAP AT THE BOTTOM DOOR IN THE REAR FOOD SERVICE AREA LEFT OF THE WALK IN COOLING UNIT. INSTRUCTED TO SEAL AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE INSECT ENTERING AND HARBORING.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE REACH IN REFRIDGERATOR NEXT TO THE WALK IN WITH EXPOSED SIDING, AS WELL AS THE PREP COOLING UNIT NEON THE HOT LINE ACROSS FROM THE SIX BURNER IN NEED OF A GASKET SEAL. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A LEAK IN THE DRAIN LINE COMING FROM THE WALK IN COMPRESSOR. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
  4. Toiles

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT RESTROOM AND KITCHEN PREP-LINE HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • EQUIPMENT (DISHWARE) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOOD HANDLER CERTIFACTIONS NOT PROVIDED ON SITE. FACILITY MUST PROVIDE UPDATED FOOD HANDLER CERTIFICATIONS THAT ARE VALID ON SITE AT ALL TIMES.
  5. Non-inspection

    0 infraction

  6. Toiles

    1 infraction

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASHING SINKS AT BOTH BARS. INSTRUCTED TO PROVIDE.
  7. Non-inspection

    0 infraction

  8. Toiles

    5 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN DOOR GASKET ON 1-DOOR WHITE UPRIGHT NORPOLE FREEZER, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BLADE ON MOUNTED CAN OPENER WITH DRIED FOOD DEBRIS, INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE DIRT AND FOOD DEBRIS IN ALL FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED GREASE AND DUST ACCUMULATION ON THE HOOD FILTERS ABOVE THE COOKING EQUIPMENT IN THE PREP AREA, INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED CRACKED AND MISSING LIGHT SHIELD IN THE DISHWASHING AREA, INSTRUCTED REPAIR AND MAINTAIN.
  9. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN FRONT AND REAR BAR AREAS. MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN FOOD PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRT AND DEBRIS ON FLOOR INSIDE WALK-IN COOLER, AROUND GREASE TRAP AND BEHIND AND BETWEEN ALL REFRIGERATION UNITS IN BASEMENT. MUST DETAIL CLEAN FLOOR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GRESE DIRT AND FOOD DEBRIS IN ALL FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS IN BASEMENT. MUST REMOVED CLUTTER AND UNNECESSARY ITEMS TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6 INCHES OFF FLOOR INSIDE WALK-IN COOLERS IN THE 1ST FLOOR AND BASEMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A BIG OPENING INTO CEILING IN LIQUOR STORAGE ROOM IN BASEMENT. MUST SEAL OPENING AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DUST BUILD UP ON VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
  10. Toiles

    0 infraction

  11. Réinspection des toiles

    2 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED BEEF HAMBURGER & STEAK ON MENU. BOTH ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 FOUND NO FOOD HANDLER TRAINING CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS.
  12. Toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK AT THE TOP BAR. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HANDWASHING CLEANSER AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-030-(C).CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SAT THE TOP BAR. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. CONSOLIDATED WITH ABOVE CITATION. . 7-38-030(C).
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (STEAK, CHICKEN, OPEN SOURKROUT, PICO DE GALLO ) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE REACH IN COLD HOLDING UNIT DURING THE INSPECTION; 2LB OF CHEESE AT A TEMPERATURE OF 59.8 F , 6 LBS OF BEEF BURGER AT A TEMPERATURE OF 53.1 F . 3.5 LBS OF STEAK AT AT A TEMPERATURE OF 53 F. 4 LBS OF CHICKN AT A TEMPERATURE OF 71 F . 1 LB OF SOURKRAT AT A TEMPERATURE OF 47.8 F . INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS, COST OF ALL FOODS $131. PRIORITY VIOLATION. 7-38-005.CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED TCS FOODS (RANCH) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED BEEF HAMBURGER & STEAK ON MENU. BOTH ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 47.8F AT TIME OF INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE REACH IN COOLER. REACH IN COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE REACH IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW.PRIORITY VIOLATION. 7-38-005. CITATION ISSUED . RETURNED TO TYPE REPORT 3/25/19 AT THAT TIME REACH IN COOLER TEMPERATURE IS 35 F.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 60-80 MICE DROPPINGS IN THE FOLLOWING AREAS: UP STAIRS FURNACE NEAR BAR (30), UNDER 3 COMPARTMENT SINK (20), DRY STORAGE UNDER PREP TABLE (15) , KITCHEN UTILITY CLOSET (10). THE PREMISES MUST BE MAINTAINED FREE FROM RODENTS. INSTRUCTED ENGINEER TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN SAID AREAS. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION, 7-38-020(A). CITATION ISSUED.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOUND NO FOOD HANDLER TRAINING CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND NO ALLERGEN TRAINING CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  13. Toiles

    5 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED VACUUM PACKAGING EQUIPMENT IN USE ON SITE WITH VACUUM PACKAGED POTENTIALLY HAZARDOUS FOODS (MOZZARELLA STICKS, PORK, CORN) BEING HELD IN THE REACH IN FREEZER. OPERATOR DOES NOT HAVE PRIOR APPROVAL FROM THE CHICAGO DEPARTMENT OF PUBLIC HEALTH TO USE THIS EQUIPMENT. THE VACUUM PACKAGING EQUIPMENT AND VACUUM PACKAGED POTENTIALLY HAZARDOUS FOODS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED/CONSUMED UNTIL OPERATOR PROVIDES WRITTEN PROOF THAT THE CDPH HAS APPROVED VACUUM PACKAGING OPERATIONS AT THIS LOCATION. SERIOUS VIOLATION: 7-38-005(A)
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN SANDWICHES, FRENCH FRIES) PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH ORIGINAL CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • OBSERVED NO CURRENT (3/24/17) INSPECTION REPORT SUMMARY POSTED AND VISIBLE TO ALL CUSTOMERS. ONLY AN INSPECTION REPORT DATED 5/3/16 IS POSTED. INSTRUCTED THAT THE MOST CURRENT INSPECTION REPORT SUMMARY MUST BE POSTED AND VISIBLE TO CUSTOMERS AT ALL TIMES. OPERATOR POSTED THE INSPECTION REPORT SUMMARY FROM TODAY'S INSPECTION AT END OF INSPECTION. SERIOUS VIOLATION: 7-42-010(B)
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DUST ACCUMULATING ON THE COVER OF THE WALK IN KEG COOLER. INSTRUCTED TO DETAIL CLEAN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD PRODUCTS STORED IN REAR KITCHEN CLOSET THAT HAS UNFINISHED CEILING. INSTRUCTED THAT ALL FOOD MUST BE STORED IN AREAS WHERE THE WALL AND CEILING ARE FINISHED, SMOOTH AND EASILY CLEANABLE. OBSERVED FOOD SPLATTERS ON THE CEILING NEAR THE COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
  14. Toiles

    4 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND PUDDLE OF WATER UNDER PREP TABLE ACROSS FROM THE DISH MACHINE AREA. MUST MAINTAIN DRY TO PREVENT PEST BREEDING. FOUND CRACKED/BROKEN CONCRETE FLOOR IN FRONT OF THE KITCHEN REAR EXIT DOOR. MUST REPAIR AND MAINTAIN SO AS TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • FOUND 2 BROKEN LIGHT SHIELD COVERS ONE ABOVE THE DISH MACHINE AND THE OTHER IN THE REAR CORNER ABOVE THE RIGHT HAND SIDE OF THE WALK-IN COOLER.MUST REPAIR/REPLACE WITH SHATTER PROOF BULBS OR NEW LIGHT SHIELDS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND SODA LINES INSIDE EMPTY ICE BINS AT THE FRONT BAR. INSTRUCTED TO REDIRECT SODA LINES SO AS TO BE OUTSIDE OF THE ICE ICE BINS CONTAINERS.MUST PROVIDE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOUND COOK WITHOUT AN IDPH FOOD HANDLER'S CERTIFICATE. MUST PROVIDE ALL FOOD PREP STAFF WITH THEIR IDPH FOOD HANDLER'S CERTIFICATES AT ALL TIMES.
  15. Toiles

    0 infraction

  16. Réinspection des toiles

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO BACKFLOW PREVENTION DEVICE AT THE ICE MACHINE.INSTRUCTED TO PROVIDE A VISIBLE BACKFLOW PREVENTION DEVICE AND MAINTAIN.
  17. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN-COOLER WITH AN AIR TEMPERATURE OF 55.4F.MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005A.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE WALK-IN-COOLER CORNED BEEF AT 53.9F,CHICKEN AT 45.5F-53.4F,EGGS AT 51.4F,HAMBURGERS AT 47.1F-51.8F,STEAKS AT 52.1F,ASSORTED CHEESES 50.0F-51.1,CHILI AT 54.7F,RANCH DRESSING AT 54.1,SOUR CREAM 52.1,ETC.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCES THROUGHOUT INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINES, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED. SERIOUS VIOLATION 7-38-005(A).
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1538001 DATED:05/14/2015. 35 NOTED GAPS BETWEEN WALLS AND CEILING BY THE HAND WASH SINK AT THE PREP AREA AND MULTIPLE HOLES AND OPENINGS AT THE BASEMENT ALONG WALL. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT HIDING PLACES FOR PEST. 08/14/2015 38 NOTED NO HAND WASH SINKS AT THE BARS. INSTRUCTED TO PROVIDE HAND WASH SINK AT BOTH BARS. ALSO NOTED LEAKING FAUCETS AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. 08/14/2015. INSTRUCTED TO CORRECT ABOVE NOTED VIOLATIONS BY 5/2/2016 AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO REPLACE WORNED OUT CUTTING BOARDS AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,INTERIOR BOTTOM COMPARTMENTS OF THE DEEP FRYERS REQUIRE A DETAIL CLEANING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO BACKFLOW PREVENTION DEVICE AT THE ICE MACHINE.INSTRUCTED TO PROVIDE A VISIBLE BACKFLOW PREVENTION DEVICE AND MAINTAIN.
  18. Toiles

    5 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • NOTED A PINKISH SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT DRIPPING ON TO THE ICE. INSTRUCTED NOT TO USE THE ICE MACHINE UNTIL PROPERLY CLEANED AND SANITIZED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED FOOD ITEMS INSIDE CONTAINERS ON THE FLOOR OF THE WALK IN COOLER. INSTRUCTED TO ELEVATE ALL FOOD ITEMS 6" OFF THE FLOOR AND 6" AWAY FROM THE WALL. ALSO NOTED THORN RUBBER GASKETS AT DOOR OF SERVICE COOLER AT THE KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED GAPS BETWEEN WALLS AND CEILING BY THE HAND WASH SINK AT THE PREP AREA AND MULTIPLE HOLES AND OPENINGS AT THE BASEMENT ALONG WALL. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT HIDING PLACES FOR PEST.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED NO HAND WASH SINKS AT THE BARS. INSTRUCTED TO PROVIDE HAND WASH SINK AT BOTH BARS. ALSO NOTED LEAKING FAUCETS AT THE 3 COMPARTMENT SINK AND SPRAYER OF THE DISH WASHER. INSTRUCTED TO REPAIR AND MAINTAIN. NOTED A DRAIN LINE FROM THE CONDENSATION UNIT DRIPPING ON TO THE CONTAINER INSIDE THE WALK IN COOLER. INSTRUCTED TO PROVIDE A FLOOR DRAIN FOR THE WASTE WATER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • NOTED SLIGHT CLUTTER ON SHELVES AND FLOOR OF THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AND MAINTAIN.
  19. Toiles

    0 infraction

  20. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DEFROST AND MAINTAIN THE INTERIOR OF THE 1 DOOR FREEZER IN THE PREP AREA. REPAIR THE INSIDE OF THE CHEST FREEZER DOOR IN THE BASEMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE FLOOR OF THE PREP AREA UNDER AND BEHIND THE COOKING EQUIPMENT. FILL IN THE OPENINGS IN THE BASEMENT FLOOR WITH CEMENT TO ELIMINATE PEST HARBORAGE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR THE OPENINGS IN THE CEILING ABOVE THE COOK'S LINE AND SCRAPE AND REPAINT ANY LOOSE AND CHIPPED PAINT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THE DRAIN LINE FROM THE CONDENSER UNIT IN THE WALK-IN COOLER DRAINING INTO A BUCKET. MUST REROUTE TO A FLOOR DRAIN. OBSERVED DRAIN LINES FOR THE SODA GUN NOZZLE ROUTED THROUGH THE ICE BIN. MUST REROUTE TO A FLOOR DRAIN. NO EXPOSED HANDWASHING SINKS ARE LOCATED BEHIND EITHER OF THE BARS. MUST INSTALL.
  21. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NO PEST CONTROL LOG BOOK PROVIDED ON THE PREMISES AND EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL COMPANY. ALSO, OBSERVED RODENT ACTIVITY BEHIND THE 2ND FLOOR BAR CLOSET AND FOOD PREP AREA. APPROXIMATELY 30 MOUSE DROPPINGS WERE OBSERVED ON THE FLOORS IN THESE AREAS. MANAGEMENT INSTRUCTED TO REMOVE THE DROPPINGS AND SANITIZE THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (PREMISES SERVES CHICKEN WINGS, HAMBURGERS, FISH, ETC.). NO VALID CITY OF CHICAGO CERTIFICATES POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DEFROST AND MAINTAIN THE INTERIOR OF THE 1 DOOR FREEZER IN THE PREP AREA. REPAIR THE INSIDE OF THE CHEST FREEZER DOOR IN THE BASEMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE FLOOR OF THE PREP AREA UNDER AND BEHIND THE COOKING EQUIPMENT. FILL IN THE OPENINGS IN THE BASEMENT FLOOR WITH CEMENT TO ELIMINATE PEST HARBORAGE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR THE OPENINGS IN THE CEILING ABOVE THE COOK'S LINE AND SCRAPE AND REPAINT ANY LOOSE AND CHIPPED PAINT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THE DRAIN LINE FROM THE CONDENSER UNIT IN THE WALK-IN COOLER DRAINING INTO A BUCKET. MUST REROUTE TO A FLOOR DRAIN. OBSERVED DRAIN LINES FOR THE SODA GUN NOZZLE ROUTED THROUGH THE ICE BIN. MUST REROUTE TO A FLOOR DRAIN. NO EXPOSED HANDWASHING SINKS ARE LOCATED BEHIND EITHER OF THE BARS. MUST INSTALL.
  22. Toiles

    4 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CHEST FREEZER DOOR IN BASEMENT IN POOR REPAIR, INSTRUCTED TO REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • ROUGH SURFACE ON WALL BEHIND MEAT SLICER PREP TABLE, INSTRUCTED TO PROVIDE A SMOOTH EASY TO CLEAN SURFACE.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • ICE BINS STORED ON FLOOR, INSTRUCTED TO KEEP OFF FLOOR.

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