KIKI D'S B B Q HOUSE

4117 S ASHLAND AVE, CHICAGO, IL 60609 · Restaurant

20 inspections

1. Canvass Re-Inspection14 août 2025

   7 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING PORK, BEEF, SLICED TOMATOES, EGGS. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CFM CERTIFICATE HOLDER ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • 4-204.112(B) INSTRUCTED TO PROVIDE THERMOMETERS FOR INSIDE ONE DOOR REFRIGERATOR WITH COLD HOLD ATTACHED AND UNIT WHERE SALSA IS STORED IN FRONT PREP AREA. MUST MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 4-601.11(C) OUT C 11/07/2025 OBSERVED ALL HEAVY EQUIPMENT ACCUMULATED DRIED FOOD DEBRIS THROUGHOUT FRONT AND REAR PREP AREA AS WELL AS SALSA COOLING UNIT NEAR THE REGISTER. INTRUCTED TO CLEAN INTERIOR AND EXTERIOR ALL SAID EQUIPMENT AND MAINTAIN
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • 5-205.15 OBSERVED 3 COMPARTMENT SINK PIPING UNDERNEATH SINK BASINS LEAKING INTO A LARGE BUCKET. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.13 OBSERVED GREASE BUILDUP ON FLOOR UNDERNEATH FRYERS, INSTURCTED TO REMOVE, CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • 6-501.14 OBSERVED VETILATION HOOD EQUIPMENT ABOVE GRILL WITH BUILDUP OF DUST DIRT AND OTHER DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • 2-102.13 EXPIRED ALLERGEN TRAINING CERTIFICATES POSTED ON SITE, INSTRUCTED TO UPDATE ALL ALLERGEN TRAINNG CERTIFICATES AS REQUIRED FOR CERTIFIED FOOD MANAGERS.
2. Canvass7 août 2025

   13 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING RIBS, CARNITAS, RICE, BEANS. INSRUCTED TO PROVIDE AT LEAST ONE WHILE OPEN AND OPERATING AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • OBSERVED NO PROOF OF VERIFIABLE SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-010. CITATION ISSUED.
   • 21. PROPER HOT HOLDING TEMPERATURES
     • OBSERVED APPROX. 10 LBS RICE STORED ON TOP OF PREP TABLE IN CONTAINER AT IMPROPER TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPERATURE @115F. INSTRUCTED TO HOLD ALL HOT HELD FOOD ITEMS AT 135F OR HIGHER AND MAINTAIN. PIC VOLUNTARILY DISCARDED AT THIS TIME. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED APPROXIMATELY 5 DOZEN EGGS, 4LBS CHICKEN BREAST, 2 LBS COOKED CHICKEN PARTS, 3 LBS SLICED TOMATO FOUND AT IMPROPER TEMPERATURED DURING TIME OF INSPECTION. NOTED TEMPERATURE OF ALL SAID ITEMS RANGING BETWEEN 55-65F AND STORED INSIDE UPRIGHT COOLER LOCATED IN FRONT PREP AREA. INSTRUCTED TO HOLD ALL COLD HELD TCS FOODS @41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. PLEASE SEE ABOVE VIOLATION FOR CITATION INFORMATION.
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • OBSERVED UPRIGHT COOLING UNIT LOCATED IN FRONT PREP AREA ACROSS FROM GRILLS AT IMPROPER COLD HOLDING TEMPERATURE. NOTED TEMPERATE @62F DURING TIME OF INSPECTION, WHILE STORING TCS FOODS. INSTRUCTED TO DISCONTINTUE USE OF EQUIPMENT, REPAIR AND MAINTAIN TEMPERATURE @41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. UNIT TAGGED AND HELD FOR INSPECTION.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • INSTRUCTED TO PROVIDE THERMOMETERS FOR INSIDE ONE DOOR REFRIGERATOR WITH COLD HOLD ATTACHED AND UNIT WHERE SALSA IS STORED IN FRONT PREP AREA. MUST MAINTAIN.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED ROLLING CART HOLDING APPROXIMALTELY 210 LBS PORK SKIN WITH MEAT ATTACHED STORED OUTSIDE FACILITY'S REAR EXIT DOOR, ADJACENT TO THE PARKING LOT AND PUBLIC SEATING AREA. THE PRODUCT WAS UNPROTECTED FROM PUBLIC ACCESS AND POTENTIAL ENVIRONMENTAL SOURCES OF CONTAMINATION. SAID PRODUCT WAS VOLUNTARILY DISCARDED BY PIC AT THIS TIME. DURING FOOD PREPARATION UNPACKAGED FOOD SHALL BE PROTECTED. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED LARGE BINS OF COOKED BEANS AND PEPPERS STORED ON FLOOR IN PREP /DISHWASHING AREA. INSTRUCTED TO STORE FOOD AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT CONTAMINATION. MUST MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED ALL HEAVY EQUIPMENT ACCUMULATED DRIED FOOD DEBRIS THROUGHOUT FRONT AND REAR PREP AREA AS WELL AS SALSA COOLING UNIT NEAR THE REGISTER. INTRUCTED TO CLEAN INTERIOR AND EXTERIOR ALL SAID EQUIPMENT AND MAINTAIN
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED 3 COMPARTMENT SINK PIPING UNDERNEATH SINK BASINS LEAKING INTO A LARGE BUCKET. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED GREASE BUILDUP ON FLOOR UNDERNEATH FRYERS, INSTURCTED TO REMOVE, CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED VETILATION HOOD EQUIPMENT ABOVE GRILL WITH BUILDUP OF DUST DIRT AND OTHER DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES POSTED ON SITE, INSTRUCTED TO UPDATE ALL ALLERGEN TRAINNG CERTIFICATES AS REQUIRED FOR CERTIFIED FOOD MANAGERS.
3. Canvass11 juin 2024

   8 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED LOOSE FAUCET IN WOMAN'S WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLD UNIT TO BE IMPROPER: TOMATOES 50.OF SOUR CREAM 50.0F AND BEEF CHEEK 68.9F ON PREP TABLE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 65 LBS OF PRODUCTS WORTH $270.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • "NOTED TEMPERATURE OF COLD HOLD COOLER TO BE IMPROPER AT 50.0F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. THE PERSON IN CHARGE SERVICED THE COOLER UNIT DURING THE INSPECTION. THE COOLER UNIT WAS OBSERVED AT 30.0F AFTER THE INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED THE INTERIOR OF THE REACH-IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MAINTENANCE TOOLS SUCH AS BROOMS, MOPS, AND DUST PANS STORED ON THE FLOOR IN THE REAR UTILITY AREA. INSTRUCTED TO STORE PROPERLY 6 INCHES ABOVE THE FLOOR OR MORE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED A HOLE ON THE CEILING ABOVE THE 3-COMPARTMENT SINK. INSTRUCTED TO SEAL.
4. Canvass Re-Inspection17 mai 2023

   0 infraction

5. Canvass10 mai 2023

   5 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • MISSING HAND WASH SIGN AT FRONT PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED THE FOLLOWING TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURE IN WALK IN COOLER: LARGE DEEP CONTAINER OF PORK 48.5F. DISCARDED 30 LBS AT A COST OF $200. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED NO DISCLOSURE AND REMINDER ON THE PRINTED MENU FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED . INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, BEEF BURGERS ETC.) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED LEAK AT FAUCET ON THREE COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN WOMENS RESTROOM.
6. Canvass28 juill. 2022

   4 infractions

   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • INSTRUCTED TO CLEAN THE BOTTOM INTERIOR OF THE FRYER TO REMOVE GREASE, CLEAN AREA UNDER GRILL AND BOTTOM OF STEAM TABLE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO CLEAN FLOOR UNDER COOKING EQUIPMENT TO REMOVE GREASE. INSTRUCTED TO REMOVE DUST FROM LIGHT SHIELDS AND PIPES ON CEILING IN PREP AREA. INSTRUCTED TO CLEAN VENT FAN IN WASHROOM ON CEILING TO REMOVE DUST.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED EXPIRED FOOD ALLERGEN CERTIFICATES; INSTRUCTED TO OBTAIN VALID FOOD ALLERGEN CERTIFICATES. (FOOD SERVICE MANAGERS ONLY)
7. Canvass5 janv. 2021

   3 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • FOUND 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.
   • 21. PROPER HOT HOLDING TEMPERATURES
     • FOUND HOT TCS FOOD AT IMPROPER HOT HOLDING TEMPERATURE. COOKED BEEF AND COOKED CHICKEN AT TEMPERATURES RANGING FROM 110F - 115F; ALL HOT HOLDING TCS FOODS MUST BE HELD AT 135F OR ABOVE AT ALL TIMES. FOOD DISCARDED AND DENATURED BY CFM. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (VARIETY OF PICO DE GALLO, 5LB, COST $5) AT IMPROPER COLD HOLDING TEMPERATURES STORED IN FOOD PREPARATION AREA AT 69 F. INSTRUCTED 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. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
8. Canvass19 févr. 2020

   2 infractions

   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • FOUND NO WIPING CLOTHS IN SANITIZING SOLUTION. INSTRUCTED TO PROVIDE AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • MUST PROVIDE A COVERED RECEPTACLE IN WOMEN"S WASHROOM.
9. Short Form Complaint19 juin 2019

   5 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • : OBSERVED MAINTENANCE TOOLS SUCH AS BROOMS, MOPS, AND DUST PANS STORED ON THE FLOOR IN THE REAR UTILITY AREA. INSTRUCTED TO STORE PROPERLY 6 INCHES ABOVE THE FLOOR OR MORE.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).
10. Canvass11 avr. 2019

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASH SINK IN THE FRONT PREP AREA. INSTRUCTED TO INSTALL AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO SPLASH GUARD ON HAND WASHING SINK IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED CHORIZO(HANGING IN PREP AREA) AND PORK(STORED IN A BOX IN REAR PREP AREA) OUT OF TEMPERATURE(CHORIZO 61.8F, PORK 68.7F)AND EL PASTOR(PORK)ON A ROTISSERIE(66.2F) MANAGER VOLUNTARILY DISCARDED 121LBS VALUED AT $246.00. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE MAINTAINED AT 41F OR LESS. PRIORITY VIOLATION 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF FOODS NOT PROPERLY LABELED (DELI MEAT, CHEESE, CUT LIMES, CUT PEPPERS, ETC.) STORED INSIDE THE WALK IN AND FRONT PREP REACH IN COOLER. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND NO WIPING CLOTHS IN SANITIZING SOLUTION. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MAINTENANCE TOOLS SUCH AS BROOMS, MOPS, AND DUST PANS STORED ON THE FLOOR IN THE REAR UTILITY AREA. INSTRUCTED TO STORE PROPERLY 6 INCHES ABOVE THE FLOOR OR MORE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).
11. Canvass8 juin 2017

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED COOKED RIBS 84.2F, POTATOES 116.1-127.8F, GOAT 123.2F, AND CORN 124.9F STORED AT IMPROPER TEMPERATURE AND DISPLAYED FOR SALE IN HOT HOLDING UNIT. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 20LBS AND $40. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER TOUCHING READY TO EAT CROISSANT WITH BARE HANDS AND ANOTHER FOOD HANDLER EATING IN FOOD PREP AREA. INFORMED MANAGER THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. MUST WEAR GLOVES, USE TONGS, SPATULAS, AND UTENSILS. EMPLOYEES SHALL CONSUME FOOD ONLY IN DESIGNATED DINING AREAS THAT ARE NOT USED FOR THE PREPARATION OF FOOD OR THE WASHING AND STORAGE OF UTENSILS. CRITICAL VIOLATION 7-38-010A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN PREP AREA.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL SINGLE SERVICE UTENSILS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE MACHINE, COOKING EQUIPMENT, COOLERS, FREEZER, PREP TABLES, CUTTING BOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. GROUT LOOSE FLOOR TILES IN DISH WASHING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELDS ABOVE PREP TABLE IN PREP AREA AND ICE MACHINE IN DISH WASHING AREA. REPLACE INOPERABLE BULB IN NORTH VENTILATION HOOD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL PREP COOLERS AND FREEZERS.
12. Canvass8 déc. 2016

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED CARDBOARD LINER ON SHELVING. INSTRUCTED MANAGMENT TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF ICE MACHINE NEEDS CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER THREE COMPARTMENT SINK AND AT DRY STORAGE AREA
13. Canvass25 mars 2016

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF REFRIGERATION UNITS, BOTTOM COMPARTMENT OF DEEP FRYERS OF HEAVY GREASE BUILD UP AND EXTERIOR OF HEAVY COOKING EQUIPMENT IN KITCHEN/GRILL AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AT COOK LINE, PREP AREA AND AT REAR OF FOOD SPILLS AND DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE DIRTY WASTE WATER FROM MOP BUCKET AT REAR.
14. Canvass6 mai 2015

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED SHELVING INSIDE THE WALK IN COOLER DIRTY, ALSO STORAGE SHELVING IN THE FRONT PREP AREA DIRTY. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOORS DIRTY INSIDE THE WALK IN COOLER, PREP AREA, STORAGE AREA AND DISH WASHING AREA. MUST CLEAN TO REMOVE SPILLS AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS BEHIND THE PREP AREA AND 3 COMPARTMENT SINK NEEDS CLEANING TO REMOVE FOOD SPLATTER AND OTHER DEBRIS. ALSO NOTED LIGHT SHIELDS IN THE PREP AREA IN POOR REPAIR,MISSING OR DIRTY. MUST REPLACE AND MAINTAIN CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED A LEAKY PIPE UNDERNEATH THE 2 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
15. Canvass19 nov. 2014

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY STORAGE TABLE IN FRONT 3 COMPARTMENT SINK, ALSO RUSTY STORAGE CART, INSTRUCTED TO REMOVE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED STOVE TOP NOT CLEAN, INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER THE COOKING AREA NOT CLEAN, INSTRUCTED TO CLEAN UNDER AND AROUND ALL COOKING EQUIPMENT.
16. Plainte3 avr. 2014

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SPOONS AND FORKS IMPROPERLY STORED AT FRONT COFFEE STATION, INSTRUCTED TO STORE INVERTED (HANDLED UP).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE STORAGE SHELVES UNDER THE TOASTER AND UNDER TABLE STORAGE NEXT TO COOLER COMPRESSOR NOT CLEAN, INSTRUCTED TO CLEAN.ALSO NEED TO CLEAN AND SANITIZE CUTTING BOARDS.
17. Canvass13 mars 2013

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF FRYERS TO REMOVE GREASE BUILD UP. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN GREASE UNDER FRYERS. CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL AT 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD IN POOR REPAIR IN REAR PREP AREA, LIGHT SHEILDS ABOVE BEVERAGE STATION IN NEED OF SHEILDING. MUST REPAIR AND MAINTAIN AT ALL TIMES.
18. Canvass28 août 2012

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • READY-TO EAT FOODS IN WALK-IN COOLER NOT LABELED OR DATED. INSTD TO PROPERLY LABEL AND DATE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN MULTI-USE EQUIPMENT (POTS, PANS, UTENSILS) IMPROPERLY STORED ABOVE UTILITY SINK. INSTD TO STORE PROPERLY IN DESIGNATED AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR PANEL OF ICE MACHINE WITH LIME BUILD-UP. INSTD TO CLEAN SAME AND MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • KNIVES IN KNIFE RACK NOT CLEAN. INSTD TO STORE ONLY CLEAN KNIVES IN KNIFE RACK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT IN POOR REPAIR IN REAR BY UTILITY SINK. REPLACE SAME.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.
19. Canvass20 oct. 2011

    3 infractions

    • 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.FLOOR DRAINS NOT CLEAN.MUST CLEAN.
    • 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. OPENING IN WALL AT MOP SINK. MUST SEAL.
    • 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. LEAKY CONNECTION UNDER 3-COMP SINK,FIRST COMPARTMENT.MUST REPAIR.
20. Canvass22 avr. 2011

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR UPPER PANEL OF ICE MACHINE NOT CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NO LIGHT SHIELD ON LIGHT ABOVE MEAT SAW IN PREP AREA,MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. HOT WATER HANDLE IN LADIES WASHROOM LOOSE,MUST REPAIR.