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Peppers

211 W VAN BUREN ST, CHICAGO, IL 60607 · Restaurant

3 inspections

  1. Canvass

    0 infraction

  2. License Re-Inspection

    0 infraction

  3. License

    10 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. Install a mop sink.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. Install an exposed hand sink in the basement prep area and attach the upstairs hand sink to a sanitary wall or surface along with sanitary soap and paper towels.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Repair the gap at the bottom of the back door and make sure your new front door is pest proof.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing sinks must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. Obtain three sanitary stoppers for the three compartment sink and a sanitary place to store your clean pots and pans.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment, utensils and surfaces shall be smooth, easily cleanable, and durable, and shall be in good repair. Seal all of the raw wood in the counter area so the surfaces can be washed and maintained daily. Remove the unsanitary base of the 1st floor hand sink, the old wood under the potato cutter,the unsanitary counter in the basement, seal the old pass-thru in the east wall of the front counter. Fill in all gaps and crevices in the preparation areas so they are smooth and sanitary.
    • 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. Install all equipment necessary for daily operation so it can be inspected.
    • 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 kitchen coving so it is smooth and easy to maintain. Clean and seal the basement floors.
    • 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 basement ceiling and bathroom walls so it is smooth and cleanable.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Install additional lighting in the basement sanitation, food prep and storage areas. Shield all glass bulbs in the food preparation areas.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Remove all old unnecessary equipment and clutter from the premises and clean and paint the sewer area behind and under the 3-compartment sink.