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SOUL VIBEZ

226 W CHICAGO AVE, CHICAGO, IL 60654 · Restaurant

Résumé des inspections

SOUL VIBEZ a été inspecté 27 fois par Chicago Department of Public Health depuis le 19 mai 2011. La dernière inspection, le 10 septembre 2026, a relevé 5 infractions.

13 des 27 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 5 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

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.

  • 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 6 fois dans 4 inspections distinctes, la plus récente le 10 septembre 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 4 inspections distinctes, la plus récente le 30 juin 2016. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • 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 3 fois dans 2 inspections distinctes, la plus récente le 4 décembre 2024. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 20 fois dans 9 inspections distinctes, la plus récente le 9 novembre 2020. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 8 fois dans 6 inspections distinctes, la plus récente le 18 août 2025. Par exemple : VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES

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.

27 inspections

  1. Réinspection des toiles

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED CAKE SLICES AND HOUSE MADE LEMONADE SOLD "TO GO" WITHOUT TRACE BACK AND ALLERGEN INFORMATION. INSTRUCTED TO PROPERLY LABEL.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN GASKETS ON INTERIOR OF 2 DRAWER COOLER LCOATED UNDERNEATH GRILL AND HEAVY BUIL UP OF DUST AND GRIME ON GRATES OVER COMPRESSORS AT TALL BOY COOLERS LOCATED IN BASEMENT PREP AREA. INSTRUCTED TO CLEAN, REPAIR, OR REPLACE AS NEEDED AND MAINTAIN IN GOOD CODNITION.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HANDWASHING SINKS IN TOILET ROOMS AND FIRST FLOOR PREP AREA LOSE WATER SUPPLY INTERMITTENTLY WHILE RUNNING. INSTRUCTED TO CORRET AND MAINTAIN IN GOOD CONDITION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED PARTIAL WALL IN WALK-IN COOLER BLOCKING AIR FLOW. INSTRUCTED TO REMOVE WALL.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED NO FOOD HANDLER CARDS ON SITE DURING INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  2. Réinspection des toiles

    0 infraction

  3. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK IN THE BASEMENT REAR FOOD PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER INSIDE THE 1ST FLOOR KITCHEN MAIN PREP LINE COOLER LOCATED NEXT TO THE HAND SINK.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE ACUURATE WORKING THERMOMETER FOR COOLER AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED STAINED CUTTING BOARDS IN THE BASEMENT FOOD PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED ICE SCOOP STORED INSIDE ICE MACHINE ON ICE.INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER AND BETTER MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED WATER LEAK AT DRAINPIPE UNDERNEATH THE BASEMENT DISHWASHING 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN. OBSERVED DISHMACHINE SPRAYER IN POOR REPAIR, LOOSE AND NOT OPERATIONAL.INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BROKEN CEILING LIGHT SHIELD FOR LIGHT FIXTURE NEAR THE ICE MACHINE LOCATED IN THE BASEMENT DISHWASHING/PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2608465 DATED:12/04/2024 #55---6-501.11: OBSERVED MISSING AND STAINED CEILING TILES IN BASEMENT NEAR HANDWASHING SINK IN DISHWASHING AREA. INSTRUCTED TO REPLACE MISSING AND STAINED CEILING TILES IN BASEMENT NEAR HANDWASHING SINK IN DISHWASHING AREA. #58---2-102.13: OBSERVED NO PROOF OF ALLERGEN TRAINING FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO COMPLY WITH NOTED VIOLATIONS AND MAINTAIN BY 8/25/2025. PRIORITY FOUNDATION VIOLATION 7-42-090, CITATION ISSUED.
  4. Réinspection des toiles

    6 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-307.11: OBSERVED NO RIGHT SIDE SPLASH GUARD ON SOUTHSIDE HANDWASHING SINK IN BAR AREA. INSTRUCTED TO INSTALL RIGHTSIDE SPLASH GUARD ON SOUTHSIDE HANDWASHING SINK IN BAR AREA TO PREVENT CONTAMINATION OF ICE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19: OBSERVED BOX OF SINGLE USE ITEMS STORED ON FLOOR UNDERNEATH BASEMENT STAIRS AND CONTAINERS OF FISH AND CHICKEN STORED ON RACK ON FLOOR OF WALKIN COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 4-301.16: OBSERVED NO PREP SINK IN FIRST FLOOR PREP AREA. INSTRUCTED TO INSTALL A MINIMUM OF ONE PREP SINK IN FIRST FLOOR PREP AREA FOR OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY FOOD PREPARATION AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11: OBSERVED MISSING AND STAINED CEILING TILES IN BASEMENT NEAR HANDWASHING SINK IN DISHWASHING AREA. INSTRUCTED TO REPLACE MISSING AND STAINED CEILING TILES IN BASEMENT NEAR HANDWASHING SINK IN DISHWASHING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.16: OBSERVED MOP IN UTILITY SINK IN BASMENT. INSTRUCTED TO INSTALL MOP DRYING RACK FOR PROPER DRAINING AND DRYING OF MOPS TO PREVENT PEST BREEDING.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13: OBSERVED NO PROOF OF ALLERGEN TRAINING FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
  5. Toiles

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO EXPOSED SINK FOR HANDWASHING LOCATED IN PREP AREA OF BASEMENT. INSTRUCTED TO INSTALL EXPOSED HANDWASHING SINK IN PREP AREA OF BASEMENT FOR CONVENIENT USE BY EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) NO CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED LOW TEMPERATURE DISH MACHINE IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM QUATERNARY AMMONIUM. OBSERVED QUATERNARY AMMONIUM SOLUTION INSTALLED ON LOW TEMPERATURE DISH TEMPERATURE USED FOR SANITIZING EQUIPMENT AND UTENSILS INSTEAD OF CHLORINE SANITIZING SOLUTION ACCORDING INFORMATION ON DATA PLATE ON LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO INSTALL PROPER SANITIZER AT THE CORRECT CONCENTRATION FOR SANITIZING EQUIPMENT AND UTENSILS ON LOW TEMPERATURE DISH MACHINE. CORRECTED ON SITE CHLORINE SANITIZING SOLUTION DELIVERED TO FACILITY AND INSTALLED ON LOW TEMPERATURE DISH MACHINE BEFORE CONCLUSION OF INPSECTION. OBSERVED LOW TEMPERATURE DISH MACHINE SANITIZING PROPERLY AT 50 PPM CHLORINE BEFORE CONCLUSION OF INSPECTION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO ASTERISK ON MENU IDENTIFYING ANIMAL DERIVED FOODS THAT ARE SERVED COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED COOKED TO ORDER AND OBSERVED NO REMINDER ON MENU STATING CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. INSTRUCTED TO ADD ASTERISK IDENTIFYING ALL ANIMAL DERIVED FOODS THAT ARE SERVED COOKED TO ORDER, TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED COOKED TO ORDER AND TO ADD REMINDER STATING CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO RIGHT SIDE SPLASH GUARD ON SOUTHSIDE HANDWASHING SINK IN BAR AREA. INSTRUCTED TO INSTALL RIGHTSIDE SPLASH GUARD ON SOUTHSIDE HANDWASHING SINK IN BAR AREA TO PREVENT CONTAMINATION OF ICE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED BOX OF SINGLE USE ITEMS STORED ON FLOOR UNDERNEATH BASMENT STAIRS AND CONTAINERS OF FISH AND CHICKEN STORED ON RACK ON FLOOR OF WALKIN COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO PREP SINK IN FIRST FLOOR PREP AREA. INSTRUCTED TO INSTALL A MINIMUM OF ONE PREP SINK IN FIRST FLOOR PREP AREA FOR OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY FOOD PREPARATION AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING AND STAINED CEILING TILES IN BASEMENT NEAR HANDWASHING SINK IN DISHWASHING AREA. INSTRUCTED TO REPLACE MISSING AND STAINED CEILING TILES IN BASEMENT NEAR HANDWASHING SINK IN DISHWASHING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MOP IN UTILITY SINK IN BASMENT. INSTRUCTED TO INSTALL MOP DRYING RACK FOR PROPER DRAINING AND DRYING OF MOPS TO PREVENT PEST BREEDING.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO PROOF OF FOOD HANDLER TRAINING PROVIDED FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVRED NO PROOF OF ALLERGEN TRAINING FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
  6. Toiles

    0 infraction

  7. Non-inspection

    0 infraction

  8. Non-inspection

    0 infraction

  9. Toiles

    1 infraction

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • DUST BUILD UP NOTED ON BASEMENT'S CEILING VENT, INSTRUCTED TO CLEAN AND MAINTAIN.
  10. Toiles

    3 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NO SERVICE SINK FOR MOP WASHING AND WASTE WATER DISPOSAL, INSTRUCTED TO INSTALL.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • A MINOR LEAK NOTED UNDER BAR 3-COMP SINK, INSTRUCTED TO REPAIR.
    • 58. FORMATION D ' ALLERGÈNE
      • PAS DE CERTIFICAT DE FORMATION D'ALLERGÈNE POUR LA GESTION DU SERVICE ALIMENTAIRE, INSTRUMÉ POUR OBTENIR.
  11. Toiles

    0 infraction

  12. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED GREASE AND GRIME ACCUMULATION INSIDE THE DEEP FRYER IN THE KITCHEN AREA. MUST DETAIL CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND AN OPENING AT THE FLOOR WHERE IT MEETS WITH THE WALL AT THE BOTTOM OF THE STAIRCASE LEADING TO THE BASEMENT ON THE LEFT HAND SIDE.MUST SEAL OPENING AND MUST ALSO BE SMOOTH AND EASILY CLEANABLE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED EXCESS GREASE AND GRIME AT THE EXHAUST HOOD VENTS AND CANOPY LOCATED IN THE KITCHEN. MUST DETAIL CLEAN, SANITIZE AND MAINTAIN. ALSO FOUND A LARGE OPENING AT THE WALL IN BETWEEN THE 3-COMP SINK AND THE EXPOSED HAND WASHING SINK IN THE BASEMENT.MUST SEAL LARGE OPENING AT THE WALL SO AS TO BE SMOOTH AND EASILY CLEANABLE.
  13. Toiles

    0 infraction

  14. Toiles

    0 infraction

  15. Toiles

    0 infraction

  16. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED PREMISES USING ALUMINUM TIN FOIL ON PREP AREA SHELF. INSTRUCTED MANAGER TO REMOVE TIN FOIL, SHELF SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED ONE MISSING CEILING LIGHT COVER ABOVE DISHWASH 3-COMPARTMENT SINK. MUST PROVIDE COVER FOR CEILING LIGHT BULBS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO THERMOMETER INSIDE BAR COOLER. MUST PROVIDE THERMOMETER FOR COOLER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • BASEMENT STORAGE ROOM FLOOR CLUTTERED BEHIND WALK IN COOLER CONDENSERS. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE.
  17. Toiles

    0 infraction

  18. Réinspection des toiles

    0 infraction

  19. Toiles

    6 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • INTERIOR PANEL OF THE ICE MAKER NOT MAINTAINED. ICE ARE NOT PROTECTED DURING STORAGE. WET BLACK MOLDY LIKE SUBSTANCE ON THE SURFACES,WALLS AND TUDINGS OF THE ICE MAKER. INSTRUCTED TO CLEAN AND SANITIZE, UNPLUGGED THE ICE MAKER AND DISCARD ALL THE ICE. INSTRUCTED NOT TO USE THE ICE MAKER UNTIL IT IS CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE PREP TABLE WITH HOT HOLDING UNIT AND THE PREP SINK. DEFROST THE CHEST FREEZER IN THE BASEMENT AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: INTERIOR DOOR OF THE DEEP FRYER, ALL THE WHEELS OF THE COOKING EQUIPMENT, LEGS OF THE OVEN,TUBINGS CONNECTED TO THE HOOD (WITH GREASE ACCUMULATED) AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • RE GLUE THE PLASTIC BASEBOARD ALONG THE WALL BASE INSIDE THE WALK IN COOLER IN THE BASEMENT. FILTER ON THE HOOD/CANOPY WITH GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • BURNED OUT LIGHT BULB ABOVE THE PREP TABLE IN THE COOKLINE. MUST REPLACE. MUST CLEAN ALL THE LIGHT SHIELD OF THE LIGHT BULBS ON THE HOOD/CANOPY (WITH GREASE BUILD-UP) AND MAINTAIN.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • MUST PROVIDE PROOF OF FOOD HANDLER'S CERTIFICATE NEXT ROUTINE INSPECTION.
  20. Toiles

    2 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED MULTI USE UTENSILS (PLATES,BOWLS,CUPS ETC) ON SHELVES AT THE KITCHEN AND BASEMENT DRY STORAGE NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED STAINED CEILING TILE ON CEILING AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO REPAIR AND/OR REPLACE.
  21. Toiles

    0 infraction

  22. Toiles

    4 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • NO SANITIZING RINSE DETECTED AT THE LOW TEMPERATURE DISHMACHINE. OPPM CHLORINE WAS OBSERVED. DISHMACHINE WAS NOT TURNED ON AND WAS NOT BEING USED DURING THE INSPECTION. MUST REPAIR SO THAT IT MAINTAINS A FINAL RINSE OF 100PPM CHLORINE. MUST USE THE 3-COMPARTMENT SINK LOCATED NEXT TO DISHMACHINE TO WASH RINSE AND SANITIZE DISHES/MULTIUSE ITEMS. CRITICAL VIOLATION 7-38-030. NO CITATION ISSUED. UNIT TAGGED HELD FOR INSPECTION. FAX A RE-INSPECTION LETTER TO 312 746-4240 TO HAVE THE HELD FOR INSPECTION TAG REMOVED FROM DISHMACHINE.
    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATIONS FROM 02/17/12. REPORT# 569814 NOT CORRECTED. STILL NO CITY OF CHICAGO CERTIFIED FOOD MANAGER NOR CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED, HANDLING AND COOKING. MUST OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. CRITICAL VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY SHELVING INSIDE WALK-IN COOLER AND DRY FOOD STORAGE AREA. MUST REPAINT OR REPLACE. DETAIL CLEAN INTERIOR OF ICE MACHINE IN BASEMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPLACE ALL STAINED AND MISSING CEILING TILES IN REAR OF BASEMENT.
  23. Toiles

    0 infraction

  24. Plainte

    4 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • (7-38-012) NO ONE ON PREMISES WITH A SANITATION CERTIFICATE WHILE PREPPING, HANDLING & COOKING STOCK ON THE STOVE & BAKING POTATOES IN THE OVEN. A CERTIFIED FOOD PERSON MUST ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED & COOKED. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL FOODS STORED IN COOLERS MUST BE DATED & LABELED AT ALL TIMES. All food not stored in the original container shall be stored in properly labeled containers.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FAN GUARDS OF WALK-IN COOLER, & SHELVINGS IN THE SAME COOLER MUST BE FREE OF FOOD DEBRIS/DUST . All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED WATER ACCUMULATION IN THE MIDDLE OF THE WALK-IN COOLER FLOOR-MUST KEEP DRY. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  25. Réinspection des licences

    0 infraction

  26. Réinspection des licences

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSULATE THE WATER LINES IN THE BASEMENT ABOVE THE DROP CEILING. REPAINT OR REPLACE RUSTED WIRE STORAGE RACKS IN THE WALK-IN COOLER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE AREA BELOW THE BEER DRIP PANS BEHIND THE BAR AND THE WIRE RACKS IN THE WALK-IN COOLER, AND BROILER WIRE RACK.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. REPLACE THE BASEMENT CEILING TILES THAT ARE DIRTY, WATER STAINED. REPAINT THE CEILING ABOVE THE BASEMENT 3 COMPARTMENT SINK BECAUSE THE PAINT IS CHIPPING. SEAL THE CORNER AND THE WALL BEHIND THE EXPOSED HANDSINK IN THE BASEMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE LEAKS AT THE HANDLES OF THE BAR 3 COMPARTMENT SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A METAL STEM THERMOMETER TO TAKE FOOD TEMPERATURES.
  27. License-Task Force

    8 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAINT THE VENTILATION HOOD OVER THE COOKING EQUIPMENT. REMOVE THE PARTICLEBOARD LEDGE NEXT TO THE WINDOW IN THE PREP AREA. PAINT THE SHELVES ABOVE THE COOLER IN THE PREP AREA. REPLACE THE RUSTED WIRE RACKS NEXT TO THE DISHMACHINE AND IN THE LIQUOR STORAGE AREA. REPAINT THE LIQUOR STORAGE SHELVES IN THE BASEMENT. REMOVE THE PLASTIC SHIELDS ABOVE THE 3 COMPARTMENT SINK IN THE BASEMENT. REPLACE THE GAS LINES BEHIND THE COOKING EQUIPMENT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE BEER LINES BEHIND THE BAR, 3 COMPARTMENT SINK AT THE BAR, GAS LINES BEHIND THE OVEN, OIL LINES IN THE BASEMENT, WIRE RACKS IN THE WALK-IN COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE BAR EQUIPMENT, PREP AREA AND BASEMENT. FLOOR BEHIND THE BAR AND IN THE BASEMENT NEAR THE DRAIN LINES ARE NOT SMOOTH AND EASILY CLEANABLE. OBSERVED WATER ON THE FLOOR OF THE BEER COOLER. MUST MOP THE FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. SEAL THE WALL OPENINGS BEHIND THE BAR. PROVIDE VINYL BASEBOARD ALONG THE BAR WALLS. DETAIL CLEAN THE WALLS BEHIND THE BAR. SEAL THE WALLS AND OPENINGS IN THE PREP AREA. DETAIL CLEAN THE PREP AREA WALLS BEHIND THE COOLERS. MUST COVER THE WALL NEXT TO THE BROILER. REPLACE THE BASEMENT CEILING TILES THAT ARE DIRTY, WATER STAINED. MUST SEAL ALL BRICK WALLS IN THE BASEMENT SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE. DETAIL CLEAN THE COBWEBS IN THE BASEMENT. THE FRP BOARD OF THE BASEMENT STAIRCASE MUST BE ANCHORED TO THE WALL.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIDE ADDITIONAL LIGHTING IN THE 1ST FLOOR PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • DRAIN LINE HOSES FOR THE BEER TAP MUST BE ROUTED INTO THE FLOOR DRAIN. PROVIDE 3 SINK STOPPERS AT THE BAR 3 COMPARTMENT SINK. REPAIR THE LEAKS AT THE HANDLES OF THE BAR 3 COMPARTMENT SINK. PROVIDE A GREASE TRAP UNDER THE 3 COMPARTMENT SINK IN THE BASEMENT OR SHOW PROOF OF A GREASE INTERCEPTOR. NO MOP SINK AVAILABLE ON THE PREMISES. MUST INSTALL.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A METAL STEM THERMOMETER TO TAKE FOOD TEMPERATURES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • 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 THE LITTER AROUND THE GREASE DUMPSTER.

Établissements inspectés à proximité

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