ATRIUM EVENTS

4325-4343 N RAVENSWOOD AVE, CHICAGO, IL 60613 · Restaurant

11 inspections

1. Canvass Re-InspectionNov 20, 2025

   0 infractions

2. CanvassNov 13, 2025

   6 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS ON THE LOWER-LEVEL NORTH MAIN BAR AREA. MUST PROVIDE HAND WASHING SIGNS OR POSTERS AND MAINTAIN AT ALLTIMES.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • OBSERVED NO PROBE STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL TEMPERATURES OF THE FOOD. MUST OBTAIN AND MAINTAIN PROPER THERMOMETER. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
   • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
     • OBSERVED NO HOT WATER AVAILABLE AT THE 3-COMPARTMENT SINK AND EXPOSED HAND WASHING SINKS ON THE LOWER-LEVEL NORTH MAIN BAR. WATER TEMPERATURE RANGING BETWEEN 57.7F-58.9F AT THIS TIME. INSTRUCTED TO REPAIR AND MAINTAIN HOT MATER AT THE MINIMUM TEMPERATURE OF 100F FOR PROPER HAND WASHING AND THE MINIMUM TEMPERATURE AT THE 3-COMPARTMENT SINK 110F FOR PROPERLY WASH RINSE AND SANITIZE MULTI-USE UTENSILS. ALSO OBSERVED NO HOT WATER AVAILABLE AT THE HAND WASHING SINKS AT THE LOWER AND UPPER-LEVEL MEN'S WASHROOMS. WATER TEMPERATURE 57.6F. MUST REAIR AND MAINTAIN HOT WATER AT THE MINIMUM TEMPERATURE OF 100F AT ALL TIMES. HOT WATER TANK WAS TURN OFF. MANAGER TURN ON HOT WATER AND HOT WATER HAS BEEN RESTORED AT THE END OF INSPECTION. HOT WATER AT THE 3-COMPARTMENT SINK 115.F, EXPOSED HAND WASHING SINK 105F AND HAND WASHING SINKS AT THE MENS WASHROMS 103.F PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED EXPOSED HAND WASHING SINK DRAINING SLOW ON THE SOUTH SIDE KITCHEN AREA. MUST REPAIR AND MAINTAIN. OBSERVED LEAKING PIPE UNDERNEATH EXPOSED HAND WASHING SINK LOCATED ON THE NORTH SIDE MAIN BAR LOWER LEVEL. MUST REPAIR AND MAINTAIN. OBSERVED SLOW LEAK COMING FROM UPPER TOP OF ICE MACHINE LOCATED NEXT TO BAR AREA. MUST REPAIR AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH LIQUOR SHELVING IN THE LIQUOR ROOM LOCATED ON THE NORTH LOWER LEVEL. MUST CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS THROUGHOUT NORTH AND SOUTH SIDE FOOD PREP AREAS AND MAIN BAR AREA ON THE LOWER LEVEL OF THE NORT SIDE. MUST CLEAN AND MAINTAIN AT ALL TIMES.
3. Canvass Re-InspectionNov 19, 2024

   0 infractions

4. CanvassNov 12, 2024

   1 infraction

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED INTERIOR OF LARGER ICE MACHINE COMPONENTS IN LOWER LEVEL KITCHEN BEHIND BAR STORAGE TO BE HEAVILY SOILED AND COVERED WITH A BLACK AND PINK SLIME AND SUBSTANCE THAT IS DRIPPING ONTO THE ICE AND COVERING MANY INTERIOR COMPONENTS. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO DISCARD ICE, CLEAN, SANTITIZE, AND MAINTAIN INTERIOR AND FOOD CONTACT SURFACES OF ICE MACHINE FREE OF BUILD UP. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.
5. Non-InspectionOct 28, 2024

   0 infractions

6. CanvassOct 27, 2023

   0 infractions

7. Canvass Re-InspectionNov 1, 2022

   2 infractions

   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • 5-205.15 OBSERVED THE HANDWASHING SINK HOT WATER KNOB IN DISREPAIR, LOCATED IN THE LOWER-LEVEL FOOD PREP/ DISHWASHING AREA. WHEN THE HOT WATER KNOB IS TURNED ON, NO WATER COMES OUT. INSTRUCTED TO REPAIR THE SAID SINK AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • 2-102.13 OBSERVED NO CERTIFIED FOOD MANAGERS ON DUTY WITH THE ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
8. CanvassOct 25, 2022

   4 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR NO PROOF OF THE ORIGINAL CITY OF CHCIAGO FOOD SERVICE MANAGER CERTIFCATE ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (SLICED CHEESE) HAS BEEN STORED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED, SERVED, AND STORED. PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED THE HANDWASHING SINK HOT WATER KNOB IN DISREPAIR, LOCATED IN THE LOWER LEVEL FOOD PREP/ DISHWASHING AREA. WHEN THE HOT WATER KNOB IS TURNED ON, NO WATER COMES OUT. INSTRUCTED TO REPAIR SAID SAID SINK AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED NO CERTIFIED FOOD MANAGERS ON DUTY WITH THE ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
9. License Re-InspectionJan 11, 2021

   0 infractions

10. License Re-InspectionDec 30, 2020

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HOT WATER AVAILABLE AT THE HAND WASHING SINKS IN THE FOLLOWING WASHROOMS: THE MEN'S AND WOMAN'S WASHROOM WASHBOWLS ON THE NORTH SIDE 2ND FLOOR AT 62.4F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SANITATION MANAGER WITH NO ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 1-9-20.INSPECTION # 2356455. VIOLATION #55 ALL RAW, ROUGH AND UNEVEN BRICK WALLS IN ALL AREAS OF ALL WASHROOMS MUST BE PAINTED, SEALED, COVERED TO BE SMOOTH AND CLEANABLE. NO OPEN CRACKS, CREVICES OR HOLES. MEN'S WASHROOM ON SECOND FLOOR WITH CHIPPING PEELING PAINT ON BRICK WALLS MUST BE RE-PAINTED/REPAIRED TO BE SMOOTH AND CLEANABLE.-----BRICK WALL IN THE LOWER LEVEL FOOD PREP MUST BE PAINTED, SEALED, COVERED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
11. LicenseJan 9, 2020

    16 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DURING THE INSPECTION DOES NOT POSSESS A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HOT WATER AVAILABLE AT THE HAND WASHING SINKS IN THE FOLLOWING WASHROOMS: THE 2ND FLOOR UNISEX WASHROOM WASHBOWL FOUND AT 70.5F. THE MEN'S AND WOMAN'S WASHROOM WASHBOWLS ON THE NORTH SIDE 2ND FLOOR AT 62.4F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A METAL STEM THERMOMETER FOR MEASURING FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE LOWER LEVEL PREP ONE DOOR (WHITE) COOLER.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE ICE MACHINE STORED DIRECTLY UNDER WASTE WATER SEWER LINES. MUST REMOVE ICE MACHINE FROM UNDER WASTE WATER LINES OR PROVIDE A CEILING. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL SPLASH GUARDS ON BOTH HAND WASHING SINKS IN BOTH FOOD PREP AREAS BETWEEN THE HAND SINKS AND THE THREE COMPARTMENT SINKS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE SINK STOPPERS FOR ALL THE THREE COMPARTMENT SINKS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE OR QUATERNARY CHEMICAL TEST STRIPS ON SITE FOR BOTH SANITIZER ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED TAPE ON PLUMBING UNDER THE KITCHEN THREE COMPARTMENT SINK TO THE FLOOR DRAIN. MUST REMOVE TAPE AND MAKE ANY NECESSARY REPAIRS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOZZLE ON THE HAND WASHING SINK IN THE LOWER LEVEL FOOD PREP WITH RUST, TAPE/PLUMBERS PUTTY. MUST REMOVE OR REPLACE NOZZLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT ADJACENT TO THE KITCHEN MUST BE REMOVED FROM THE PREMISES. ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR BEHIND THE ICE MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL RAW, ROUGH AND UNEVEN BRICK WALLS IN ALL AREAS OF ALL WASHROOMS MUST BE PAINTED, SEALED, COVERED TO BE SMOOTH AND CLEANABLE. NO OPEN CRACKS, CREVICES OR HOLES. MEN'S WASHROOM ON SECOND FLOOR WITH CHIPPING PEELING PAINT ON BRICK WALLS MUST BE RE-PAINTED/REPAIRED TO BE SMOOTH AND CLEANABLE.-----BRICK WALL IN THE LOWER LEVEL FOOD PREP MUST BE PAINTED, SEALED, COVERED.