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ART'S DRIVE INN

1333 W NORTH AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

ART'S DRIVE INN has been inspected 14 times by Chicago Department of Public Health since May 4, 2011. The most recent inspection, on September 13, 2022, found no infractions.

2 of 14 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, Handwashing and staff hygiene and Food source, labelling and allergens.

The last 2 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 7 times across 5 separate inspections, most recently on April 23, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on October 23, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on April 23, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on April 23, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on October 23, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Complaint

    0 infractions

  3. Canvass

    8 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS INSIDE WALK-IN COOLER AND PREP COOLERS INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN FRONT LINE COCA-COLA COOLER BEING USED TO STORE CREAMER AND OTHER TCS ITEMS. INSTRUCTED TO INSTALL AND REPAIR.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED CHICKEN BEING STORED IN DISPOSABLE GROCERY BAGS IN ROLL TOP FREEZER LOCATED IN REAR PREP AREA. INSTRUCTED TO USE ONLY FOOD GRADE CONTAINERS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLES IN EITHER OF 2 UNISEX RESTROOMS LOCATED IN REAR OFFICE AND STORAGE AREAS. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED BUILD UP OF GREASE AND GRIME ON EXTERIOR USED COOKING OIL CONTAINER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SEVERAL HOLES IN WALLS OF UNISEX TOILET ROOM LOCATED IN REAR OFFICE AND STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE NON-WORKING 2-DOOR TALL COOLER FROM REAR PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES WITH CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGY TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES. REPEAT CORE VIOLATION.
  4. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOWED WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN OR POSTER NEAR TO THE FRONT HAND WASHING SINK INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS INSIDE WALK-IN COOLER AND PREP COOLERS INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU FOR RAW OR UNDER COOKED FOODS. INSTRUCTED TO DESCRIBE AND DISCLOSE WHICH FOODS CAN B E ORDERED RAW OR UNDER COOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE ITEMS 6 INCHES OFF FLOOR AND WALL IN REAR STORAGE ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A FEW WATER DAMAGED CEILING TILES ABOVE REAR PREP COOLER AND 3-COMPARTMENT SINK. MUST REPAIR REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE NON-WORKING 2-DOOR TALL COOLER FROM REAR PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A FEW OPENINGS INTO CEILING IN REAR PREP AREA. MUST SEAL OPENINGS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE BUILD UP AT THE VENTILATION HOOD ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
  5. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AROUND THE COOKING EQUIPMENT TO REMOVE SPILL,DEBRIS AND/OR GREASE. ALSO CLEAN THE FLOORS INSIDE THE WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED THE CEILING TILE IN THE WASHROOM IN POOR REPAIR. MUST REPAIR AND MAINTAIN. MUST CLEAN THE VENT COVER IN THE DINING AREA TO REMOVE DUST.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED THE LIGHTS INSIDE THE WALK IN COOLER NOT WORKING PROPERLY. MUST REPAIR AND MAINTAIN. ALSO CLEAN AND REPAIR LIGHT SHIELDS IN THE DINING AREA AND IN THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INCREASE THE WATER PRESSURE IN THE EMPLOYEE'S WASHROOM.
  6. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A DIPPER WELL WITH RUNNING WATER FOR HAND DIPPED ICE CREAM.
  7. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 48F AND THE 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 43.9F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER, PREP COOLER AND STEAM TABLE. OBSERVED MEATBALLS AT 125.1F AT THE STEAM TABLE. OBSERVED EGGS 46.4F, HALF AND HALF CREAMER AT 44.6F, ITALIAN BEEF AT 44.6F, COOKED RICE AT 48.6F, FETA CHEESE AT 43.5F, HAM AT 43.3F, ITALIAN SAUSAGE AT 44.6F, CHORIZO AT 45F, CHICKEN AT 43.9F, GYRO SAUCE AT 47.7F, PIZZA PUFFS AT 46.6F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 200# OF FOOD WORTH $500. CRITICAL VIOLATION 7-38-005A.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1966666 ON 10/18/16 NOT CORRECTED: 32 - BROKEN BASE OF THE CABINET INSIDE THE WASHROOM BY THE OFFICE.INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. 34 - GREASE UNDER FLAT GRILL,DEBRIS THROUGHOUT THE PREMISES ESPECIALLY UNDER SHELVES, EQUIPMENT, ALONG BASEBOARD WALLS AND CORNERS,INCLUDED WALK-IN COOLER,BROKEN MISSING FLOOR TILES UNDER THE DEEP FRYER BY THE COOKING EQUIPMENT AND BY THE FLOOR DRAIN AT REAR AREA,IN FRONT OF THE THREE COMPARTMENT SINK.SURFACE MUST BE SMOOTH CLEANED AND NON-ABSORBENT SURFACE. 35 - BROKEN WALLS INSIDE THE CABINETS OF THE EMPLOYEE WASHROOM, UNDER THE DISPLAY COOLER BY THE GREASE TRAP,INSTRUCTED TO SEAL. ALSO BROKEN WALLS, HOLES, NOT SEAL ON PREMISES THROUGHOUT INCLUDED DRY STORAGE. MUST SEAL ALL HOLES. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE, NEED TO REMOVE EXCESS DUST AND SPIDER WEBS ON EAST WALL BESIDE THE REACH-IN COOLER BY THE EXIT REAR DOOR. WOOD PANELS BEHIND THE THREE COMPARTMENT SINK HAS ROUGH SURFACE, NOT CLEANABLE. INSTRUCTED TO REPLACE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT. SURFACE BLACK DUST BUILD-UP ON VENT COVERS THROUGHOUT THE PREMISES, INSTRUCTED TO CLEAN AND MAINTAIN. 38 - AN EXPOSED HAND SINK IS NEEDED AT FRONT SERVING AREA. INSTALL SAID SINK UNDER THE CITY PLUMBING CODE. 45 - NO FOOD HANDLER CERTIFICATE PROVIDED AT THE TIME OF INSPECTION.INSTRUCTED TO PROVIDE SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR THE LOOSE DOOR GASKET INSIDE OF THE RIGHT DOOR OF THE 3 DOOR PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE TOP AND SIDES OF THE STOVE AND PREP TABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALLS OF THE FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 3 COMPARTMENT SINK MUST BE REWELDED WHERE THE SEAMS ARE COMING APART FROM EACH OTHER.
  8. Canvass Re-Inspection

    9 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN BASE OF THE CABINET INSIDE THE WASHROOM BY THE OFFICE.INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. OBSERVED KNIVES STORED ON DIRTY SURFACE ON SHELVES THROUGHOUT INSTRUCTED TO PROVIDE A KNIFE RACK IN PREP AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE/BURNED FOOD BUILD UP INSIDE THE OVEN AND INSIDE BOTH DEEP FRYERS.MUST CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE UNDER FLAT GRILL,DEBRIS THROUGHOUT THE PREMISES SPECIALLY UNDER SHELVES,EQUIPMENTS,ALONG BASEBOARD WALLS AND CORNERS,INCLUDED WALK-IN COOLER,BROKEN MISSING FLOOR TILES UNDER THE DEEP FRYER BY THE COOKING EQUIPMENT AND BY THE FLOOR DRAIN AT REAR AREA,IN FRONT OF THE THREE COMPARTMENT SINK.SURFACE MUST BE SMOOTH CLEANED AND NON-ABSORBENT SURFACE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN WALLS INSIDE THE CABINETS OF THE BOTH WASH ROOMS, UNDER THE DISPLAY COOLER BY THE GREASE TRAP,INSTRUCTED TO SEAL.ALSO BROKEN WALLS, HOLES, NOT SEAL ON PREMISES THROUGHOUT INCLUDED DRY STORAGE.MUST SEAL ALL HOLES.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,NEED TO REMOVE EXCESS DUST AND SPIDER WEBS ON EAST WALL BESIDE THE REACH-IN COOLER BY THE EXIT REAR DOOR.WOOD PANELS BEHIND THE THREE COMPARTMENT SINK HAS ROUGH SURFACE,NO CLEANABLE INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE BLACK DUST BUILD-UP ON VENT COVERS THROUGHOUT THE PREMISES,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AN EXPOSED HAND SINK IS NEEDED AT FRONT SERVING AREA.INSTALL SAID SINK UNDER THE CITY PLUMBING CODE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO STEM THERMOMETER PROVIDE ON PREMISES TO CHECK FOOD TEMPERATURE.INSTRUCTED TO PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS/COOK WITHOUT HAIR RESTRAINT ALL EMPLOYEE MUST USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR IN PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTH USED TO CLEAN CUTTING BOARDS ON TOP THE EQUIPMENT. WIPING CLOTHS MUST BE STORED IN AN APPROVED SANITIZER
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATE PROVIDED AT THE TIME OF INSPECTION.INSTRUCTED TO PROVIDE
  9. Canvass

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND TWO WHITE PLASTIC CONTAINER WITH SLICED HAM AT TEMP OF 46.4F AND 47.4F; ONE CONTAINER WITH WHOLE PEICE OF HAM AT TEMP OF 46.5F TO 47.9F; ANOTHER CONTAINER WITH DICED HAM AT TEMP OF 49.6F.,FOOD PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER,WHICH MAINTAIN TEMP OF 40.1F;COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.CERTIFIED MANAGER STATED FOOD WAS COOKED ON 10-10-16 AT AM;HOWEVER THE COOK STATED IT WAS COOKED IN THE MORNING(10-11-16).FOOD DISCARDED AND DENATURED.POUNDS30 ,VALUE 100. CRITICAL VIOLATION:7-38-005(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE WASTE OIL CONTAINER NOT MAINATINED.A LAYER OF ENCRUSTED WASTE OIL ON TOP THE CONTAINER AND AROUND THE EDGE OF THE COONTAINER.EXTRA DEBRIS UNDER AND BEHIND THE UNIT,INSTRUCTED TO CLEAN/SCAPER OFF THE ENCRUSTED WASTE OIL ON SAID CONTAINER AND GROUND. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN BASE OF THE CABINET INSIDE THE WASHROOM BY THE OFFICE.INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. OBSERVED KNIVES STORED ON DIRTY SURFACE ON SHELVES THROUGHOUT INSTRUCTED TO PROVIDE A KNIFE RACK IN PREP AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE/BURNED FOOD BUILD UP INSIDE THE OVEN AND INSIDE BOTH DEEP FRYERS.MUST CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE UNDER FLAT GRILL,DEBRIS THROUGHOUT THE PREMISES SPECIALLY UNDER SHELVES,EQUIPMENTS,ALONG BASEBOARD WALLS AND CORNERS,INCLUDED WALK-IN COOLER,BROKEN MISSING FLOOR TILES UNDER THE DEEP FRYER BY THE COOKING EQUIPMENT AND BY THE FLOOR DRAIN AT REAR AREA,IN FRONT OF THE THREE COMPARTMENT SINK.SURFACE MUST BE SMOOTH CLEANED AND NON-ABSORBENT SURFACE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN WALLS INSIDE THE CABINETS OF THE BOTH WASH ROOMS, UNDER THE DISPLAY COOLER BY THE GREASE TRAP,INSTRUCTED TO SEAL.ALSO BROKEN WALLS, HOLES, NOT SEAL ON PREMISES THROUGHOUT INCLUDED DRY STORAGE.MUST SEAL ALL HOLES.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,NEED TO REMOVE EXCESS DUST AND SPIDER WEBS ON EAST WALL BESIDE THE REACH-IN COOLER BY THE EXIT REAR DOOR.WOOD PANELS BEHIND THE THREE COMPARTMENT SINK HAS ROUGH SURFACE,NO CLEANABLE INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE BLACK DUST BUILD-UP ON VENT COVERS THROUGHOUT THE PREMISES,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AN EXPOSED HAND SINK IS NEEDED AT FRONT SERVING AREA.INSTALL UNDER SAID SINK UNDER THE CITY PLUMBING CODE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO STEM THERMOMETER PROVIDE ON PREMISES TO CHECK FOOD TEMPERATURE.INSTRUCTED TO PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS/COOK WITHOUT HAIR RESTRAINT ALL EMPLOYEE MUST USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR IN PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTH USED TO CLEAN CUTTING BOARDS ON TOP THE EQUIPMENT. WIPING CLOTHS MUST BE STORED IN AN APPROVED SANITIZER
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATE PROVIDED AT THE TIME OF INSPECTION.INSTRUCTED TO PROVIDE
  10. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF REACH IN FREEZER AND REACH IN COOLER. CLEAN TO REMOVE ALL FOOD SPILLS. CLEAN INTERIOR OF ICE MACHINE TO REMOVE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • HOLE IN FLOOR NEAR WATER HEATER. MUST SEAL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS IN NEED OF SHEILDING IN STORAGE AREA. MUST SHEILD WITH TUBES AND END CAPS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENT IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.
  11. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATELY THREE DOZEN RAW EGGS STORED ON PREP TABLE AT IMPROPER TEMPERATURE 53.4F-103.7F. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL CLEAN MULTI-USE EQUIPMENT AND SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF SHAKE MIXER, COOKING EQUIPMENT, FRYERS, FRYER CABINETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING TILES IN EMPLOYEE WASHROOM. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN EMPLOYEE WASHROOM. REPLACE STAINED CEILING TILES IN CUSTOMER WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS IN REAR PAPER GOOD AND UTENSIL STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR VENTILATION FAN IN CUSTOMER WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN OFFICE/STORAGE AREA. ORGANIZE ALL STORAGE AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  12. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Instructed to install seperation or swinging door between prep area and customers hallway leading to toilet room.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Storage cabinets under steam table, deep fryer cabinets and cooking equipment not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Cold water handle missing from faucet near Taylor machine. Instructed to replace missing handle. Sink stoppers not maintained for three compartment sink. Instructed to replace broken sink stoppers.
  13. Canvass

    5 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facilities not maintained or operated. While draining water in three compartment sink, water seeping from top of grease trap. Instructed to replace worn gasket or detail clean grease trap and/or drainline to prevent inadequate disposal of water. Serious citation issued 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Instructed to install seperation or swinging door between prep area and customers hallway leading to toilet room.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Storage cabinets under steam table, deep fryer cabinets and cooking equipment not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Cold water handle missing from faucet near Taylor machine. Instructed to replace missing handle. Sink stoppers not maintained for three compartment sink. Instructed to replace broken sink stoppers.
  14. Canvass

    4 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. MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, REMOVE GREASE AND FOOD DRIPPINGS
    • 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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, THROUGH- OUT PREMISES
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: 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 LEAKING FAUCET AT THREE COMPARTMENT SINK, AND PROVIDE 3 ADEQUATE SINK STOPPERS FOR THE SAME SINK
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. MUST REMOVE ALL CLUTTER FROM STORAGE AREA, CLEAN AND BETTER MAINTAIN AREA

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