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ARMY & LOU'S

420 E 75TH ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

ARMY & LOU'S has been inspected 9 times by Chicago Department of Public Health since February 1, 2010. The most recent inspection, on September 13, 2013, found no infractions.

5 of 9 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 temperature control and Pests.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 2 times on August 9, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 9, 2010. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 across 4 separate inspections, most recently on September 30, 2010. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 times across 2 separate inspections, most recently on August 9, 2010. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint

    0 infractions

  3. Short Form Complaint

    0 infractions

  4. Canvass

    0 infractions

  5. Short Form Complaint

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN AND SANITIZE COOLER OF THE BLACK DEBRIS ON INTERIOR AREAS OF COOLER, ALSO CLEAN INSIDE PANEL OF THE ICE MACHINE AND EXTERIOR OF EQUIPMENT.
  6. Complaint

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREMISES WALK-IN COOLER MAINTAINING IMPROPER TEMPETURE OF 50F. MUST NOT USE UNIT UNTIL REPAIRED. MUST USE ALTERNATE COOLERS,FREEZERS ON PREMISES FOR MAINTAINING POTENIALLY HAZARDOUS FOODS UNTIL REPAIRED AND UNIT ISMAINTAINING 40F OR BELOW. COOLER WILL BE TAGED HELD FOR INSPECTION, MUST CONTACT CDPH BEFORE USING . FAX LETTER TO 312-746-4240 TO HAVE TAG REMOVED. CITATION ISSUED 7-38-005A-CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND SEVERAL POTENTIALLY HAZARDOUS FOODS INSIDE OF WALK-COOLER AT IMPROPER TEMPETURES.GREENS LARGE BUCKET-49F,CORNISH HENS-51F,CHICKEN/GRAVY-59F,WHOLE TURKEY-51F,TURKEY BREAST-54F,ROAST BEEF-50F,MAC&CHEESE 2 PANS-54F,WHOLE COOKED DELI HAM 51F HAM HOCKS.TOTAL POUNDS APPROX-100,POUNDS WAS DISPOSED OF BY CHEF/OWNER. COST-$300.00.CITATION ISSUED
    • 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. OBSERVED RAW SEWERAGE/WASTE WATER ON BASEMENT FLOORS COMING UP FROM FLOOR DRAIN,STANDING. HOWEVER ABLE SEWER CO WORKING TO OPEN DRAIN LINE. WASTE WATER CORRECTD DURING INSPECTION,SUPERVISOR NOTIFIED. CITATION ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED OUTSIDE GARBAGE AREA NOT MAINTAINED-OVERFLOWING OPEN DUMPSTERS.MUST MAINTAIN AREA. VIOLATION CORRECTED DURING INSPECTION.-CDI. CITATION ISSUED.
    • 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. MUST CLEAN/SANITIZE COOLER OF BLACK DEBRIS ON INTERIOR AREAS OF COOLER. ALSO CLEAN INSIDE PANEL OF ICE MACHINE,AND EXTERIOR OF COOKING EQUIPMENT.
  7. License Re-Inspection

    0 infractions

  8. Complaint

    4 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.MASSIVE WASTE WATER ON THE BASEMENT FLOOR RAW SEWAGE WASTE WATER CORRECTED DURING INSPECTION OFFICE NOTIFIED.CITATION ISSUED HOOOO56117 COURT DATE 7/1/2010, 400 W SUPERIOR, RM 107 , 9AM. CORRECTED DURING INSPECTION.
    • 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.FLOORS NEED REPAIR BEHIND DEEP FAT DRYER.
    • 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.WALLS NEED CLEANING BEHIND DEEP FAT FRYER AND DRY FOOD STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKY FAUCET AT 3 COMP SINK.
  9. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL UTILITY SINK WITH HOT AND COLD RUNNING WATER.

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