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3248 N LINCOLN AVE, CHICAGO, IL 60657 · Restaurant

11 inspections

  1. Canvass

    0 infraction

  2. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BASEBOARD BEHIND GAS STOVE WITH OPEN SEAM/GAP BETWEEN THE WALL AND BASEBOARD. MUST SEAL OR REPLACE BASEBOARD TO MAKE TIGHT FITTING AGAINST THE WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSUFFICIENT COLD WATER AT THE KITCHEN THREE COMPARTMENT SINK. MUST PROVIDE A GREATER FLOW OF COLD WATER. INSTRUCTED TO USE DISH MACHINE AND ADDITIONAL THREE COMPARTMENT SINK AT THE BAR.
  3. Short Form Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DINING ROOM CARPET BADLY SOILED AND BLACKEN WITH DIRT. MUST CLEAN OR REPLACE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATE FOR COOK PREPARING FOODS DURING THE INSPECTION. MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
  4. Réinspection de la plainte

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DINING ROOM CARPET BADLY SOILED AND BLACKEN WITH DIRT. MUST CLEAN OR REPLACE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATE FOR COOK PREPARING FOODS DURING THE INSPECTION. MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
  5. Plainte

    10 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED KITCHEN EXPOSED HAND SINK NOT MAINTAINED OR ACCESSIBLE. FOUND SINK WITH POT STORED INSIDE, PAPER TOWELS NOT ACCESSIBLE AND HOT WATER TURNED OFF FROM UNDER THE SINK. WHEN TURNED ON BROWN WATER DISPENSED. INSTRUCTED TO MAINTAIN HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT ALL TIMES AND THE SINK IS TO BE USED FOR HAND WASHING PURPOSES ONLY. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOODS NOT PROTECTED DURING STORAGE. RAW CHICKEN BEING STORED IN COOKS LINE COOLER DIRECTLY OVER UNCOVERED READY TO EAT CUT LETTUCE AND UNCOVERED, PREPARED RAW BROCCOLI. ALSO OBSERVED RAW EGGS BEING STORED OVER ASSORTED FRESH VEGETABLES IN THE TALL REACH-IN COOLER. MANAGEMENT REARRANGED ALL STORED FOODS. SERIOUS VIOLATION 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM #1578920 ON 10-14-15 NOT CORRECTED. #32-MUST REMOVE HEAVY GREASE BUILD UP UNDER HOOD AND IN FILTERS.#33- INSTRUCTED TO DETAIL CLEAN THE LOWER COMPARTMENT OF THE DEEP FRYER TO REMOVE GREASE BUILDUP AND MAINTAIN.41- THE FRONT CLOSET IS CLUTTERED WITH SUPPLIES, SEASONAL ITEMS, AND RUBBISH. INSTRUCTED TO DISCARD UNNECESSARY ITEMS AND RE-ORGANIZE EQUIPMENT TO ALLOW ROUTINE CLEANING OF THE FLOORS.ELEVATE 6" OR ABOVE TO PREVENT HARBORING AREAS FOR PEST, RODENTS, ETC. SERIOUS VIOLATION 7-42-090.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE PLASTIC, CARDBOARD, PAPER, TAPE AS LINER FOR SHELVING THROUGHOUT COOKS LINE OR INSIDE COOLERS. MUST BE A SMOOTH, CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS AND COOKS LINE EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DINING ROOM CARPET BADLY SOILED AND BLACKEN WITH DIRT. MUST CLEAN OR REPLACE. FLOORS THROUGHOUT ESTABLISHMENT, UNDER WOK LINE, UNDER AND BEHIND ALL COOLERS AND PREP TABLES, THROUGHOUT BAR AREA AND DRY STORAGE ROOM ALL DIRTY WITH GREASE, DIRT, FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGHOUT MAIN KITCHEN AND FRONT BAR DIRTY AND WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN. HOLES IN WALLS OF THE MENS WASHROOM. MUST SEAL. MUST NOT USE PLASTIC AND DUCT TAPE ON THE WALL OF THE MENS WASHROOM. WALL AT THE MOP SINK IN POOR REPAIR WITH OPEN SEAM AND EXCESSIVE FOOD ACCUMULATION INSIDE WALL. MUST REMOVE FOOD DEBRIS AND SEAL WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXTREMELY LOW HOT WATER PRESSURE IN THE WOMANS WASHROOM. MUST PROVIDE ADEQUATE SUPPLY OF HOT WATER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATE FOR COOK PREPARING FOODS DURING THE INSPECTION. MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SERVICE HOODVENTS TO REMOVE HEAVY GREASE BUILDUP IN THE FILTERS AND SPRINKLERS UNDER HOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE LOWER COMPARTMENT OF THE DEEP FRYER TO REMOVE GREASE BUILDUP AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE WATER DAMAGED CEILING TILE LOCATED NEXT TO THE EXIT SIGN BY THE REAR DOOR AND KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE FRONT CLOSET IS CLUTTERED WITH SUPPLIES, SEASONAL ITEMS, AND RUBBISH. INSTRUCTED TO DISCARD UNECCESSARY ITEMS AND RE-ORGANIZE EQUIPMENT TO ALLOW ROUTINE CLEANING OF THE FLOORS TO PREVENT HARBORAGE AREAS FOR PEST, RODENTS, ETC.
  7. Canvass Re-Inspection

    1 infraction

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF 3-COMPARTMENT SINK AND PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE
  8. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE 2-DOOR REFRIGERATOR IN FOOD PREPARATION AREA AT IMPROPER TEMPERATURE. OBSERVED COOKED BEEF AT INTERNAL TEMPERATURE OF 68.8F. BUSINESS MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED FOOD ITEM. APPROXIMATELY 5LBS OF FOOD WORTH $25. CRITICAL VIOLATION 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF IMPROPER PEST CONTROL INSIDE PREMISES. OBSERVED OVER 60 MICE DROPPINGS ON FLOOR UNDERNEATH DRY STORAGE SHELVING IN FRONT STORAGE ROOM AND FLOOR ALONG WALLBASE BEHIND ICE MACHINE AT FRONT FOOD STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE AT FRONT STORAGE AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE PREP COOLER IN FRONT COOKING EQUIPMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF 3-COMPARTMENT SINK AND PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLERS. MUST LABEL ALL BULK FOOD CONTAINERS IN REAR FOOD STORAGE ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. DETAIL CLEAN EXTERIOR OF COOKING EWUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT IN KITCHEN AREA.REMOVE GRESE AND FOOD DEBRIS,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALL BEHIND COOKING EQUIPMENT AND DISHWASHING AREA. REMOVE GREASE AND DIRT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMLOYEES MUST WEAR A HAIR RESTRAINTS AT ALL TIMES FOOD IS PREPARED AND SERVED.
  10. Short Form Complaint

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE.(SMOOTHIE BAR)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER AT BASEMENT THAT MUST BE REMOVED.(OLD GREASE CONTAINER BOXES)
  11. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE.(SMOOTHIE BAR)