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BEST SUB

2653 W NORTH AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

BEST SUB has been inspected 15 times by Chicago Department of Public Health since December 30, 2010. The most recent inspection, on April 29, 2026, recorded 7 infractions.

None of the 15 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 8 times across 8 separate inspections, most recently on April 29, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 6 times across 5 separate inspections, most recently on April 29, 2026. For example: PERSONAL CLEANLINESS

  • 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 3 times across 2 separate inspections, most recently on April 15, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 3 separate inspections, most recently on May 4, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 October 4, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

15 inspections

  1. Complaint Re-Inspection

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE HOLDER WHILE PREPARING BURGERS, DELI MEAT SANDWICHES, SLICED TOMATOES. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CERTIFICATE HOLDER WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED FOOD HANDLER WITHOUT HAIR RESTRAINT INSTRUCTED TO PROVIDE AND MAINTAIN WHILE HANDLING FOOD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 OBSERVED HANDSINK IN NEED OF SPLASH GUARD NEXT TO REAR PREP AREA HANDSINK. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE BARRIER TO PREVENT POSSIBLE CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED GREASE AND FOOD DEBRIS BUILD UP IN BETWEEN FRYERS AND PREP TABLES IN FRONT PREP AREA. INSTRUCTED TO REMOVE ACCUMULATED BUILD UP, CLEAN AND SANITIZE TO PREVENT PEST HARBORAGE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-501.19 OBSERVED TOILETROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED EXCESSIVE CLUTTER IN REAR STORAGE AREA NEAR FREEZING UNITS. INSTRUCTED TO REMOVE ALL MISCELLANEUS ITEMS AND ORGANIZE RESTAURANT EQUIPMENT.MUST MAINTAIN PREMISE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FOOD HANDLER WITHOUT FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW.
  2. Complaint

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING SLICED TOMATOES, CHICKEN, GYRO AND CHICKEN. INSTUCTED TO PROVIDE AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 100 SMALL BLACK LIVE FLIES IN REAR PREP AREA ON EQUIPMENT, PREP TABLES, EXTERIOR SURFACES OF COOLING UNITS, FLYING THROUGHOUT OFFICE, STANDING ON WALLS IN REAR PREP AND REAR STORAGE AREA ON BOXES AND UNOPENED SALAD DRESSING BOTTLES. RECOMMENDED TO CONTACT PEST CONTROL FOR SERVICE. MUST ELIMINATE FLY ACTIVITY ON PREMISE. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER WITHOUT HAIR RESTRAINT INSTRUCTED TO PROVIDE AND MAINTAIN WHILE HANDLING FOOD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED HANDSINK IN NEED OF SPLASH GUARD NEXT TO REAR PREP AREA HANDSINK. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE BARRIER TO PREVENT POSSIBLE CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE AND FOOD DEBRIS BUILD UP IN BETWEEN FRYERS AND PREP TABLES IN FRONT PREP AREA. INSTRUCTED TO REMOVE ACCUMULATED BUILD UP, CLEAN AND SANITIZE TO PREVENT PEST HARBORAGE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED TOILETROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE CLUTTER IN REAR STORAGE AREA NEAR FREEZING UNITS. INSTRUCTED TO REMOVE ALL MISCELLANEUS ITEMS AND ORGANIZE RESTAURANT EQUIPMENT.MUST MAINTAIN PREMISE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD HANDLER WITHOUT FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW.
  3. Canvass

    2 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • No sanitizer solution test strip on site, instructed to obtain. Priority foundation violation 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Broken floor tiles in rear prep kitchen, Instructed to repair and maintain.
  4. Complaint Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CLUTTER AT OFFICE AREAS AND STORAGE AREAS.(OLD EQUIPMENT/TOOLS)MUST CLEAN AND ORGANIZE
  5. Complaint

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CLUTTER AT OFFICE AREAS AND STORAGE AREAS.(OLD EQUIPMENT/TOOLS)MUST CLEAN AND ORGANIZE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT DATED 12-5-23 INSPECTION# 2586311.VIOLATION 47. ALL OF THE CHEST FREEZERS HAVE THE PLASTIC INSIDE OF THE DOOR DUCT TAPED AND HAVE EXPOSED INSULATION AND WIRING INSIDE. MANAGEMENT INSTRUCTED TO REPLACE ALL BROKEN CHEST FREEZERS. VIOLATION 55. REPAIR THE BROKEN FLOOR TILES IN THE REAR FOOD PREP AND STORAGE AREA AROUND THE PREP COOLERS VIOLATION 57. OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A VALID FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.PRIORITY FOUNDATION.CITATION ISSUED.7-42-090.MUST CORRECT ALL ABOVE STATED VIOLATIONS.
  6. Canvass Re-Inspection

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 ALL OF THE CHEST FREEZERS HAVE THE PLASTIC INSIDE OF THE DOOR DUCT TAPED AND HAVE EXPOSED INSULATION AND WIRING INSIDE. MANAGEMENT INSTRUCTED TO REPLACE ALL BROKEN CHEST FREEZERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 CLEAN THE FOOD DEBRIS INSIDE OF THE EXPOSED HAND WASHING SINK NEXT TO THE 3 COMPARTMENT SINK, MICROWAVE, DEEP FRYERS, 7UP COOLER NEXT TO THE GRILL, KNIFE RACK, STORAGE SHELVES, INTERIOR AND EXTERIOR OF ALL PREP COOLERS, AND THE CHEST FREEZERS INTERIOR AND EXTERIOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 REPAIR THE BROKEN FLOOR TILES IN THE REAR FOOD PREP AND STORAGE AREA AROUND THE PREP COOLERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 CLEAN THE FLOOR UNDER AND AROUND THE 3 COMPARTMENT SINK AND GREASE TRAP. CLEAN THE GREASE BUILDUP ON THE WALLS NEXT TO THE VENTILATION HOOD AND AROUND THE PREP COOLER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A VALID FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
  7. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS PROVIDED AT ANY OF THE EXPOSED HAND WASHING SINKS AND AT THE HAND WASHING SINK INSIDE OF THE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGEMENT BOUGHT PAPER TOWELS AND PROVIDED THEM AT MY REQUEST. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED LIVE INSECT ACTIVITY ON THE PREMISES. OBSERVED 2 LIVE COCKROACHES ON THE WALLS AROUND THE 3 COMPARTMENT SINK. ALSO OBSERVED 10 LIVE SMALL FLYING INSECTS ON THE WALLS AND SHELVES OF THE DISH WASHING AREA AND DRY STORAGE AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED SEVERAL DEAD COCKROACHES ON THE FLOOR OF THE FOOD PREP AREA, OFFICE AND DISH WASHING AREA. MANAGEMENT INSTRUCTED TO REMOVE ALL DEAD INSECTS FROM THE PREMISES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALL OF THE CHEST FREEZERS HAVE THE PLASTIC INSIDE OF THE DOOR DUCT TAPED AND HAVE EXPOSED INSULATION AND WIRING INSIDE. MANAGEMENT INSTRUCTED TO REPLACE ALL BROKEN CHEST FREEZERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE FOOD DEBRIS INSIDE OF THE EXPOSED HAND WASHING SINK NEXT TO THE 3 COMPARTMENT SINK, MICROWAVE, DEEP FRYERS, 7UP COOLER NEXT TO THE GRILL, KNIFE RACK, STORAGE SHELVES, INTERIOR AND EXTERIOR OF ALL PREP COOLERS, AND THE CHEST FREEZERS INTERIOR AND EXTERIOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REPAIR THE BROKEN FLOOR TILES IN THE REAR FOOD PREP AND STORAGE AREA AROUND THE PREP COOLERS. REPAIR THE LARGE GAP IN THE WALL AT THE FLOOR UNDER THE 3 COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FLOOR UNDER AND AROUND THE 3 COMPARTMENT SINK AND GREASE TRAP. CLEAN THE GREASE BUILDUP ON THE WALLS NEXT TO THE VENTILATION HOOD AND AROUND THE PREP COOLER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A VALID FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
  8. Complaint Re-Inspection

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASH BOWL IN DISHWASH AREA. INSTRUCTED MANAGER MUST PROVIDE A HANDWASH BOWL WITH RUNNING HOT AND COLD WATER IN DISHWASH AREA. PRIORITY FOUNDATION 7-38-030(C).
  9. Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE AND ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASH BOWL IN DISHWASH AREA. INSTRUCTED MANAGER MUST PROVIDE A HANDWASH BOWL WITH RUNNING HOT AND COLD WATER IN DISHWASH AREA. PRIORITY FOUNDATION 7-38-030(C).
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM FOOD THERMOMETER ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A METAL STEM FOOD THERMOMETER ON PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE SANITIZING TEST STRIPS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005.
  10. Canvass

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED WASTE WATER BACKING UP WITH DIRT, FOOD PARTICLES AND GREASE FROM 2 OF THE 3 COMPARTMENT SINKS WHEN WATER IS RELEASED FROM ONE OF THE COMPARTMENT SINKS. ALSO NOTED WATER LEAKAGE FROM THE GREASE TRAP.MANAGER IMMEDIATELY CALLED PLUMBER FOR MAINTENANCE. INSTRUCTED TO MONITOR AT ALL TIMES. SERIOUS VIOLATION #7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD PRODUCTS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USED BY DATE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED FOOD ITEMS STORED IN GROCERY BAGS INSIDE REAR CHEST FREEZER. INSTRUCTED TO STORE FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS....NOTED DEEP CUTS AND DIRT ON CUTTING BOARD AT THE REAR PREP TABLE BY SLICER. INSTRUCTED TO CLEAN, SMOOTHEN AND MAINTAIN.....NOTED SHELVES AT THE FRONT PREP AREA LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST....MST REPAIR AND MAINTAIN AL CHEST FREEZER LIDS BROKEN AND DAMAGED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED CRACKS ON FLOOR THROUGH OUT THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED STAINED CEILING TILES ON THE CUSTOMER DINNING AREA AND AT THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED 2 PREP TABLES AT THE REAR USED FOR PREPPING WITH NO HAND WASH SINK. INSTRUCTED TO INSTALL A HAND WASH SINK AT THE REAR OR REMOVE THE PREP TABLES.....NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER ON TABLE INSIDE A DRY STORAGE ROOM. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  11. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE TYPE AND REPAIR CHEST FREEZER TOPS IN REAR FOOD STORAGE AREA. MUST NOT USE TIN FOIL AS A LINER FOR SHELVING AT THE COOKS LINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DAMAGED AND CRACKED FLOOR TILES AT THE DISHWASHING/PREP AREA. NINSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND DEBRIS ON KITCHEN FOOD PREPARATION WALLS. MUST CLEAN AND MAINTAIN. OBSERVED PEELING PAINT WALLS IN REAR DISHWASHING AREA. MUST REPAINT AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES. MUST PROVIDE THEMOMETER AT THE UPRIGHT REAR MEAT COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVED CLUTTER AND UNNECESSARY ARTICLES FROM REAR STORAGE AREA TO PREVENT RODENT HARBORAGE.
  12. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE AND FOOD PARTICLES. CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL WATER STAINED CEILING TILES WHERE NEEDED.
  13. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR/REPLACE CHEST TOPS OF CHEST FREEZERS.
    • 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.REMOVE CLUTTER FROM REAR AREAS DUE TO POTENTIAL PEST HARBORAGE.
  14. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND 3 COMP SINK NOT MAINTAINED I.E. WATER SEEPING THROUGH DIVIDER WHEN MIDDLE COMPARTMENT IS FILLED.INSTRUCTED MANAGER TO REPAIR,MAINTAIN AS REQUIRED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR/REPLACE CHEST TOPS OF CHEST FREEZERS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 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.REMOVE CLUTTER FROM REAR AREAS DUE TO POTENTIAL PEST HARBORAGE.
  15. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR MISSING COVER ON SEATS IN DINING.
    • 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. INSTRUCTED TO CLEAN DEBRIS /STAINS ON TOILET BOWL&SEAT,HAND WASH SINK IN TOILET, AND MOP SINK .
    • 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. INSTRUCTED TO CLEAN DEBRIS ON FLOOR IN TOILET.
    • 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. INSTRUCTED TO REPAIR WATER DAMAGED CEILING TILES IN DINING AND AT REAR PREP AREAS.ALSO PAINT ON WALLS IN DINING PEELING AND STAINS ON WALLS BY EXPOSE HAND WASH SINK IN KITCHEN AND AT STAIR CASE STORAGE BY EXPOSE HAND SINK NEEDS REPAIR.

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