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1415

1415 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

1415 has been inspected 3 times by Chicago Department of Public Health since June 13, 2017. The most recent inspection, on November 9, 2018, found no infractions.

2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

The last 2 inspections in a row found no infractions.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 13, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 13, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times on June 13, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on June 13, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. License

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD CONTAINERS IN PREP AREAS WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM STORAGE RACK IN THE 3-DOOR BEVERAGE COOLER ON THE EAST WALL NEXT TO THE BAR, AND 2-DOOR COOLER IN REAR PREP. REMOVE HAND SOAP DISPENSER AT 3-COMP SINK, AND INSTALL ATTACHED DRAIN RACK/BOARD, REMOVE SOLID RACK. MUST DEFROST DEEP FREEZER ON 2ND FLOOR PREP AREA, DEBRIS PRESENT. DISCONTINUE USING GROCERY BAGS TO STORE FOOD IN SAID DEEP FREEZER, USE FOOD GRADE BAGS ONLY. SEAL RAW WOOD IN STORAGE CABINET BEHIND BAR, WHERE RAISED SINK IS LOCATED. MUST REPAIR TORN SEAT COVERS IN DINING AREA. INSTRUCTED TO MAINTAIN ALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR CONTACT SURFACE AND HOSES IN ICE MACHINE ON 2ND FLOOR. MUST CLEAN INTERIOR CONTACT SURFACES OF ALL DEEP FREEZER ON THE 2ND FLOOR, EXCESSIVE DEBRIS PRESENT. MUST CLEAN DEBRIS FROM STORAGE CABINETS BEHIND THE BAR. INSTRUCTED TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN THE BEHIND BAR UNDER SINKS, DETAIL CLEAN RAISED FLOOR SINKS BEHIND BAR AND IN REAR PREP AREA. REPAIR FLOOR AT REAR EXIT DOOR, AND FLOOR AT THE BOTTOM OF STAIRCASE IN THE BASEMENT. ALL FLOORS NEED TO BE SMOOTH AND EASILY CLEANABLE. ALSO, CLEAN EXCESSIVE DEBRIS FROM BASEMENT FLOOR. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS THROUGHOUT AND ALONG THE WALL BASE IN THE REAR AND 2ND FLOOR PREP AREAS, EXCESSIVE DEBRIS PRESENT. CLEAN EXCESSIVE DUST FROM CEILING VENT IN 2ND FLOOR TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INSTALL END CAPS ON LIGHTS IN THE 2ND FLOOR PREP AREA. CLEAN LIGHT SHIELDS IN HOOD, UNKNOWN DEBRIS PRESENT. INSTRUCTED TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CONNECT WATER LINE FOR ICE BINS BEHIND BAR, AND ADD BACK FLOW PREVENTER DEVICE TO WATER LINE UNDER BAR EXPOSED HAND SINK. MULTI USE UTENSIL MUST BE ABLE TO FIT IN 3-COMP SINK, OR REMOVE OVERSIZED EQUIPMENT OR UTENSILS. INSTRUCTED TO MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST INSTALL THERMOMETERS IN ALL COOLERS AND PROVIDE STEM THERMOMETERS ON SITE TO TEST FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE AND ORGANIZE CLUTTER FROM BASEMENT AND ABOVE THE BEER COOLER IN BASEMENT. ALSO, REMOVE DEBRIS AND WEEDS FROM AROUND THE OUTSIDE OF THE REAR EXIT DOOR. INSTRUCTED TO MAINTAIN.

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