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BAR LUPO

217 W HURON ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

BAR LUPO has been inspected 8 times by Chicago Department of Public Health since October 2, 2014. The most recent inspection, on June 28, 2019, found no infractions.

5 of 8 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.

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 3 times across 2 separate inspections, most recently on May 29, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 separate inspections, most recently on May 29, 2018. 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 across 2 separate inspections, most recently on May 29, 2018. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 12, 2015. For example: * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 12, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

8 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 4-DRAWER COOLER IN COOK LINE HOLDING IMPROPER AMBIENT TEMPERATURE OF 51 DEGREES F, WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. ALSO NOTED PANTRY COOLER AT IMPROPER AMBIENT TEMPERATURE OF 55 DEGREES F, WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. THE UNITS WERE TAGGED BY THE CDPH AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE TAG IS REMOVED BY THE CDPH. CRITICAL VIOLATION: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED IN THE COOK LINE 4-DRAWER COOLER AND THE COOK LINE PANTRY COOLER HELD AT IMPROPER TEMPERATURES. IN THE COOK LINE 4-DRAWER COOLER, NOTED: BOLOGNESE SAUCE, 53 DEGREES F; TOMATO SAUCE, 54 DEGREES F; CHEESE, 57 DEGREES F; HAMBURGER, 58 DEGREES F; PORK, 57 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 7 LBS OF PRODUCT WORTH $35 FROM THIS COOLER. IN THE COOK LINE PANTRY COOLER, NOTED: DELI MEATS, 48 DEGREES F; CHEESE, 48 DEGREES F; ROASTED TOMATO, 51 DEGREES F; COOKED BRUSSEL SPROUTS, 45 DEGREES F; BOLOGNESE SAUCE, 48 DEGREES F, TOMATO SAUCE, 46 DEGREES F; CHIPOTLE SAUCE, 47 DEGREES;. OPERATOR VOLUNTARILY DISCARDED 15 LBS OF PRODUCT WORTH $75 FROM THIS COOLER. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GLAZED, CERAMIC DISHES WITHOUT LEAD-SAFE INFORMATION ON SITE. MUST PROVIDE DOCUMENTATION THAT CERAMIC DISHES ARE LEAD SAFE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNT OUT LIGHT IN POT/PAN STORAGE ROOM. MUST REPLACE BULB. ALSO NOTED NO LIGHT SHIELD ON THE FIXTURE IN POT/PAN STORAGE. MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULBS.
  4. Canvass

    0 infractions

  5. Canvass

    0 infractions

  6. Canvass

    7 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND NO PREVIOUS SUMMARY REPORT POSTED/DISPLAYED ON SITE IN PLAIN VIEW. FROM REPORT #1497603 DATED 10/7/14. CITATION ISSUED SERIOUS 7-42-010(B). INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED/DISPLAYED IN PLAIN VIEW FOR THE CUSTOMER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN MULTI USE SINGLE SERVICE ARTICLES,POTS,PANS, TRAYS, FOOD CONTAINERS,DISHES MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE DUST ACCUMULATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK (CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN. MUST PROVIDE LID FOR THE ICE BIN IN THE SERVICE STATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH PRODUCE AND HOT PREP FOODS(WITH DUST BUILD-UP).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER THE 3 COMPARTMENT SINK AND BEHIND THE WATER HEATER NEEDS DETAIL CLEANING AND MAINTAIN. MUST CLEAN AND ORGANIZE THE FLOOR INSIDE THE ELECTRICAL ROOM. ELEVATE ALL ITEMS OFF THE FLOOR TO HAVE AN EASY WAY OF CLEANING THE FLOOR AND PREVENT RODENT/INSECTS HARBORAGE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE VISIBLE THERMOMETER INSIDE THE PREP COOLER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH'S FOOD HANDLER TRAINING CERTIFICATE ON SITE. MUST PROVIDE.
  7. License

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED MISSING TILES ON CEILING AT THE REAR STORAGE AREA. INSTRUCTED TO REPLACE MISSING PANELS.
  8. License

    0 infractions

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