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131 N CLINTON ST, CHICAGO, IL 60661 · Restaurant

10 inspections

  1. Canvass

    0 infraction

  2. Plainte

    0 infraction

  3. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous food stored at improper temperature in open faced display cooler: 48.5f, 1.5lbs of chocolate avocado mousse, at a value of $33.00 50.1f, 2lbs of hummus, at a value of $24.00 46.5f, 1lb of tuna pate, at a value of $8.00 47.2, 3lbs of kelp noodle salad with almond sauce, at a value of $45.00 47.5f, 2lbs of wild rice salad, at a value of $24.00 45.3f, 2lbs of garden burgers, at a value of $26.00 48.9f, 1lbs of sweet potatoe and spinach patties, $14.00 Manager volunteer discarded and denatured a total weight 13.5lbs at a total value of $174.00 Informed manager that potentially hazardous foods must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation #7-38-005 (A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Observed no certified food service manager on site, while potentially hazardous, hummus, chocolate avocado mousse, etc. were being prepared or served. Also, no valid posted manager certificate, during inspection. Instructed site that certified food service manager are required whenever potentially hazardous food are prepared and/or served on site. Serious violation #7-38-012
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • Observed no chemical test kit on site during inspection. Informed site that chemical test kits must be on site at all times to determine proper sanitizing concentration of chemical sanitizing solution. Manager corrected violations during inspection. Serious violation #7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed top surface of open faced display cooler with chipped paint. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to seal surface/replace and ensure surface is smooth and easily cleanable. Maintain at all times.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Observed no stem thermometer on site to determine internal temperature of potentially hazardous foods on site. Instructed manager to provided. Maintain at all times.
  4. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE. NOTED SAMPLE CUPS CONTAINING DICED TOMATOES AND COOKED CORN STORED AT AMBIENT TEMPERATURE ON THE COUNTER. NOTED 1 LB OF PRODUCT WORTH $15 AT 66 DEGREES. EMPLOYEE VOLUNTARILY DISCARDED AND DENATURED THE PRODUCT. INSTRUCTED THAT ALL POTENTIALLY HAZARDOUS FOOD BE STORED AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD (SALAD WITH DICED TOMATOES AND COOKED CORN) ARE SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH ORIGINAL CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED THAT EMPLOYEE ON SITE HAS NOT COMPLETED FOOD HANDLER TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE MINIMUM FOOD HANDLER REQUIREMENTS AND MAINTAIN DOCUMENTATION OF COMPLETION ON SITE AT ALL TIMES. ALSO INSTRUCTED THAT ALL NEW FOOD HANDLERS MUST BE CERTIFIED WITHIN 30 DAYS OF EMPLOYMENT.
  5. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE LIGHT SHIELD IN THE REAR NEAR THE 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED AND BROKEN EQUIPMENT ON SITE.
  6. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE STOPPERS FOR BOTH THREE COMPARTMENT SINKS.
  7. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. PRE-PACKAGED FOODS DISPLAY COOLER FOUND AT 56.1F WITH FOODS SUCH AS CASHEW CREAM AT 58.4F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR TAG REMOVAL AND RE-INSPECTION. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. CASHEW CREAM AT 58.2F, HOME MADE SOUR KRAUT AT 63.6F, GARDEN BURGERS AT 62.6F. AS WELL AS OTHER DRESSINGS, CUT FRUIT AND VEGETABLES. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED 20 POUNDS OF FOOD DISCARDED TO BE WITH AN ESTIMATED VALUE OF $350.00. CRITICAL CITATION ISSUED 7-38-005(A).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE STOPPERS FOR BOTH THREE COMPARTMENT SINKS.
  8. Canvass

    1 infraction

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  9. Canvass

    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. The walk in cooler coil is dirty, clean and maintain in a sanitary manner.
    • 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. The floors and baseboards are dirty and damaged under the rear couters and rear prep area, clean and maintain in a smoooth and sanitary manner.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Store wiping cloths in a sanitizing solution between use, not in the sink.
  10. Canvass

    3 infractions

    • 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. NOTED 5-SMALL/FRUIT FLIES ON OFFICE WALLS IN REAR, 4-ON THE WALK-IN COOLER WALL TOWARDS THE OFFICE, 3-ON THE BOXES OF STOCK ABOVE A SHELF IN THE REAR O F KITCHEN. MUST ELIMINATE SOURCE, CLEAN/SANITIZE AFFECTED AREAS & CONTACT P.C.O.
    • 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. FOLLOWING NEED CLEANING: INTERIOR WALL AROUND GARBAGE CABINETS, INTERIOR OF 3-COMP SINK IN REAR, EXTERIOR OF DEHYDRATORS-DUE TO FOOD STAINS/DEBRIS.
    • 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. FRONT FLOOR DRAIN NEEDS CLEANING.