BIJAN BISTRO

661-663 N STATE ST, CHICAGO, IL 60654 · Restaurant

18 inspections

1. CanvassFeb 22, 2022

   0 infractions

2. CanvassAug 4, 2020

   5 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASH SINK LOCATED IN REAR DISH WASHING AREA. INSTRUCTED TO PROVIDE.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED BUILD UP OF BLACK SLIME ON INTERIOR OF ICE MACHINE USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. DURING COURSE OF INSPECTION ICE WAS REMOVED FROM MACHINE AND MELTED AND INTERIOR WAS CLEANED. INSTRUCTED TO MAINTAIN ICE MACHINE FREE OF SLIME AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED ICE SCOOPS IN BAR AND COFFEE SERVICE AREA BEING STORED IN ICE CHESTS. INSTRUCTED TO STORE ICE SCOOPS OUTSIDE OF ICE CHESTS.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CUTTING SURFACES THROUGHOUT MAIN PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED TORN GASKET ON DOOR TO WALK-IN COOLER. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
3. CanvassJul 1, 2019

   2 infractions

   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • DELI/ CHEESE SLICER NOT CLEANED PROPERLY BEHIND BLADE, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
   • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
     • CONDENSATION NOTED ON WALK-IN COOLER COOLING LINES, INSTRUCTED TO INSULATE PROPERLY TO PREVENT COLD LINES CONDENSATION.
4. Canvass Re-InspectionSep 28, 2018

   2 infractions

   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • : 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON COFFEE AND ICE MACHINE. INSTRUCTED THAT BACKFLOW PREVENTION DEVICE MUST BE LOCATED SO THAT IT CAN BE SERVICED AND MAINTAINED
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • 2-102.13 MUST PROVIDE FOOD HANDLERS TRAINING FOR EMPLOYEES
5. CanvassSep 21, 2018

   9 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • 2-102.14(N)NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION NO CITATION
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • 2-501.11 NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION NO CITATION
   • 22. PROPER COLD HOLDING TEMPERATURES
     • 3-501.16(A)(2) OBSERVED IMPROPER COLD TEMPERATURES OF TCF FOODS INSIDE COOLERS. APPROX 2-LBS OF PASTAS AT IMPROPER TEMPERATURE OF 53.0F, 1-LB OF CHOPPED TOMATOES AT 53.F,10--LBS OF COOKED PORK SAUSAGE AT 71.6F. FOODS REMOVED AND DISCARDED BY MANAGER AT COST APPROV $ 65.00-COS. INSTRUCTED TO MAINTAIN COLD (TCF) FOODS AT 41.F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • 3-603.11 NO REMINDER AND DISCLOSURE ON MENU FOR UNDERCOOKED FOODS. INSTRUCTED THAT MENUS MUST HAVE A REMINDER AND DISCLOSURE FOR ALL RAW AND UNDERCOOKED FOODS,( BURGERS, STEAK, FISH,ETC). PRIORITY FOUNDATION NO CITATION
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • 4-301.11 OBSERVED PREP COOLER BEING USED AT IMPROPER TEMPERATURE OF 56.1F COOLER TAGED HELD FOR INSPECTION. MUST USED ADDITIONAL COOLER ON PREMISES THAT 41.F OR BELOW. MUST NOT USE UNTIL TAG REMOVED BY HEALTH DEPT. COOLER MUST MAINTAIN 41.F OR BELOW. PRIORITY VIOLATION 7-38-005
   • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
     • 4-302.14 NO CHEMICAL CHLORINE TEST KIT PAPAER FOR LOW TEMPERATURE DISH MACHINE TO MEASURE SANITIZER SOLUTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON COFFEE AND ICE MACHINE. INSTRUCTED THAT BACKFLOW PREVENTION DEVICE MUST BE LOCATED SO THAT IT CAN BE SERVICED AND MAINTAINED.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • 2-102.13 MUST PROVIDE FOOD HANDLERS TRAINING FOR EMPLOYEES.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • PA 100-0367 NO ALLERGEN AWARENESS FOR MANAGER WITH CITY OF CHICAGO CERTIFICATE. INSTRUCTED THAT ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGEN AWARENESS.
6. Canvass Re-InspectionAug 28, 2017

   0 infractions

7. Canvass Re-InspectionAug 21, 2017

   2 infractions

   • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
     • OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD AS CHEF MADE CHICKEN SANDWICH AND READY TO EAT ROLL, CHEESE, AND RAW ONION WITH BARE HANDS. OBSERVED NO PAPER TOWELS AT ONLY EXPOSED HAND WASHING SINK IN KITHCEN THAT SERVES COOKING AREA, PREP AREA AND DISH AREA. CRITCAL VIOLATION 7-38-010 (A)
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED 30 LIVE FRUIT FLIES IN BASEMENT AROUND SODA SYRUPS. MUST ELIMINATE ALL FRUIT FLY ACTIVITY. SERIOUS VIOLATION 7-38-020
8. CanvassAug 14, 2017

   10 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOOD STORED IN BASEMENT FOOD PREP AREA: 25 LBS OF SQUID BEING DEFROSTED IN A SINK AT 70.2F AND 10 LBS OF COOKED PASTA IN THE WALK-IN COOLER AT 52.4F. INSTRUCTED MANAGER TO KEEP COLD FOOD AT LEAST 40 OR BELOW AND HOT HOLDING TEMPERATURE AT LEAST 140F OR ABOVE. MANAGER VOLUNTARILY DISCARDED/DENATURED SAID FOOD ITEMS IMMEDIATELY, SAID TOTAL COST OF 35 LBS OF FOOD IS $80.00. CRITICAL VIOLATION: 7-38-005 (A).
   • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
     • OBSERVED EMPLOYEE'S POOR HYGIENE PRACTICE; AN EMPLOYEE DID NOT WASH HANDS AFTER CHANGING HIS GLOVES IN BASEMENT FOOD PREP AREA. INSTRUCTED TO WASH HANDS BEFORE/AFTER HANDLING FOOD TO PREVENT CROSS-CONTAMINATION. CRITICAL VIOLATION: 7-38-010 (A)
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED LIVE PEST ACTIVITY IN BASEMENT FOOD PREP AREA. FOUND MORE THAN 10 LIVE ROACHES INSIDE HOSE HOLDER AND 3 LIVE ROACHES ON FLOOR AROUND WATER HEATER. INSTRUCTED TO MINIMIZE OR ELIMINATE PEST ACTIVITY. RECOMMENDED TO CONTACT LICENSED PEST CONTROL COMPANY FOR SERVICE TO ELIMINATE PEST ACTIVITY. SERIOUS VIOLATION: 7-38-020.
   • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
     • OBSERVED NO PROPER CHEMICAL TEST STRIP (IODINE TEST KITS) AT BAR. INSTRUCTED TO PROVIDE PROPER CHEMICAL TEST KITS AND MAINTAIN. SERIOUS VIOLATION: 7-38-030
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • OBSERVED PREVIOUS MINOR VIOLATION NOT CORRECTED, REPORT DATED ON 5-10-2016 # 1770512; VIOLATION #34 OBSERVED FLOOR TILES IN POOR REPAIR (LOW GROUT) AT DISHWASH AREA. MUST REGROUT DAMAGED FLOOR TILES AND MAINTAIN. INSTRUCTED TO REGROUT. SERIOUS VIOLATION 7-38-090
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED TORN OUT METAL SURFACE AT THE BOTTOM OF SHELF INSIDE 2 DOOR COOLER NEXT TO 3 COMPARTMENT SINK IN KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED WATER STAINS INSIDE OF ICE MACHINE LOCATED IN BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED GREASE BUILD UP ON FLOOR UNDER FRYERS IN COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED WORN OUT FLOOR GROUTING IN COOK LINE AND AT SALAD PREP AREA. MUST REGROUT AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED WATER STAINED CEILING TILES ABOVE AN EXPOSED HAND SINK IN BASEMENT FOOD PREP AREA AND HOLES IN WALL & CEILING TILES AROUND/ABOVE WATER HEATER IN BASEMENT. INSTRUCTED TO REPAIR CEILING TILES AND SEAL THE HOLES.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • OBSERVED ACCUMULATED CLUTTERS ON FLOOR AROUND WATER HEATER AND INSIDE OFFICE IN BASEMENT. INSTRUCTED TO REMOVE ALL CLUTTERS TO PREVENT POTENTIAL PEST HARBORAGE.
9. CanvassMay 10, 2016

   4 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP COOLERS DOOR RUBBER GASKETS, UNDER DISHMACHINE DRAIN BOARDS ALSO OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE UPPER PORTION. MUST CLEAN AND MAINTAIN EQUIPMENT/COOLERS GASKETS.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED FLOOR TILES IN POOR REPAIR (LOW GROUT) AT DISHWASH AREA. MUST REGROUT DAMAGED FLOOR TILES AND MAINTAIN.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • DISH WASH AREA CEILING LIGHT COVERS MISSING/LOOSE FROM CEILING TILES. MUST PROVIDE COVER FOR CEILING LIGHTS AND MAKE COVERS TIGHT FITTED.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • NO THERMOMETER INSIDE BAR COOLERS ALSO METAL STEM THERMOMETER NOT WORKING FOR FOOD HANDLERS. MUST PROVIDE THERMOMETERS FOR ALL COOLERS AND PROVIDE/CALIBRATE WORKING METAL STEM THERMOMETER FOR FOOD HANDLERS.
10. CanvassMar 17, 2015

    4 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 #1401796 DATED 3/10/14. INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED/DISPLAYED IN PLAIN VIEW FOR THE CUSTOMER. CITATION ISSUED SERIOUS 7-42-010(B).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO CONSUMER ADVISORY SIGN POSTED ON SITE. MUST POST CONSUMER ADVISORY. MUST LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT FOOD,INSIDE THE WALK IN COOLER AND REACH IN COOLER AND ALSO ALL BULK FOOD CONTAINERS NEED LABEL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE INTERIOR DOOR OF THE DEEP FRYER (WITH GREASE BUILD-UP) AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULBS ON THE HOOD/CANOPY IN THE KITCHEN. MUST REPLACE.
11. CanvassMar 10, 2014

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF SERVICE COOLER (DRAWERS) AT THE FIRST FLOOR KITCHEN TO BE IMPROPER AT 47.5F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW.PREMISES HAS A WALK IN COOLER MAINTAINING A TEMPERATURE OF 37F. MANAGER IMMEDIATELY CALLED COMPANY FOR REPAIRS. REPAIR TECHNICIAN ARRIVED ON SITE AT 10:55 AM. INSTRUCTED TO MONITOR AND MAINTAIN.BY END OF INSPECTION TEMPERATURE OF EQUIPMENT WAS 40.1F. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COOLERS TO BE IMPROPER BETWEEN 45F TO 51F, SOUPS (ASSORTED) 45.3F, BEEF 45.8F, ITALIAN SAUSAGE 45.7F, EGGS 47.7F, PASTA 45.2F, CANADIAN BACON 46.8F, HAMBURGERS 51.4F, STEAK 51.1F, CHICKEN 49.6F, CRAB CAKE PATTIES 46.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 65LBS OF PRODUCTS WORTH $195.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS (PLATES, CUPS, BOWLS ETC) ON SHELVING AT THE PREP TABLE NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED LOOSE GASKET AT DOOR OF SERVICE COOLER AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE. ALSO NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO REPAINT WITH A FOOD GRADE NON TOXIC PAINT, CLEAN OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: HEAVY ICE BUILT UP FROM THE CONDENSATION UNIT THROUGH OUT THE WALK IN FREEZER AT THE BASEMENT FOOD PREP AREA,SODA GUN HOLDERS AT THE BAR AND CHEST COOLER BELOW COFFEE STATION BY THE BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DIRT, FOOD PARTICLES AND ICE INSIDE FOOD WALK IN COOLER, BEER WALK IN COOLER AND WALK IN FREEZER
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS, FANS AND CEILING INSIDE WALK IN COOLER AT THE BASEMENT FOOD PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NOTED NO THERMOMETERS INSIDE SERVICE COOLERS (DRAWERS) AT THE KITCHEN PREP AREA ON THE FIRST FLOOR. INSTRUCTED TO PROVIDE A THERMOMETER ON ALL COOLERS FOR PROPER TEMPERATURE MONITORING.
12. Canvass Re-InspectionSep 16, 2013

    0 infractions

13. CanvassSep 5, 2013

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE INSECTS CONTROL, FOUND 10 LIVE COCKROACHES IN BASEMENT'S KITCHEN. INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY, PEST CONTROL SERVICE RECOMMENDED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NO CHLORINE TEST STRIPS FOR LOW TEMP DISH MACHINE, INSTRUCTED TO OBTAIN
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP STORED ON ICE CUBES, INSTRUCTED TO KEEP OFF CUBES.
14. Canvass Re-InspectionApr 3, 2012

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOR FLOOR GROUTING AT COOK'S LINE & DISHROOM AREA MUST BE ADDRESSED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MILDEW STAINS ON WALLS AROUND DISHMACHINE & BELOW IT MUST BE MAINTAINED . The walls and ceilings shall be in good repair and easily cleaned.
15. CanvassMar 27, 2012

    7 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • (7-38-030) INADEQUATE PLUMBING. FOUND A MISSING PIPE CONNECTION UNDER THA BAR HANDSINK, THEREFORE, WATER GUSHES ONTO THE FLOOR EACH TIME THE SINK IS USED. INSTRUCTED TO FIX & MAINTAIN. When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL CUTTING BOARDS WITH DEEP,DARK GROOVES MUST BE REPLACED THRU-OUT PREMISES. DAMAGED RUBBER GASKETS ON MOST COOLER DOORS MUST BE REPLACED ALSO. ICE BUILD-UP ON CONDENSER OF WALK-IN FREEZER MUST BE ADDRESSED. TEST STRIPS FOR QUATS SANITIZER MUST BE PROVIDED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR LEDGE OF MILK COOLER AT WAIT STAFF STATION, EXTERIOR PARTS OF THE SCRAPER SINK AT THE DISHMACHINE, GASKETS OF MOST COOLER DOORS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOR FLOOR GROUTING AT THE COOK'S LINE & DISHROOM AREA MUST BE ADDRESSED, TO PREVENT PEST HARBORAGE. WALK-IN BEER COOLER FLOORS MUST BE SMOOTH/EASILY CLEANABLE & KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MILDEW STAINS ON WALLS AROUND THE DISHMACHINE & BELOW IT MUST BE REMOVED & MAINTAINED. MISSING CEILING TILES BY 2-COMP SINK AREA MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD IN WALK-IN FREEZER & CRACKED LIGHT COVER IN WALK-IN COOLER MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER LEAKING UNDER THE SPRAYER FAUCET TO THE LEFT OF DISHMACHINE-MUST FIX. 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.
16. Short Form ComplaintFeb 1, 2011

    8 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. REPLACE THE DOOR THRESHOLD AT THE BOTTOM OF THE DOORS TO THE SIDE EXIT AND REAR EXIT DOORS.
    • 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. DETAIL CLEAN THE SHELF ABOVE THE STEAM TABLE, FAN IN THE DISHWASH AREA, INTERIOR OF PREP COOLERS, INTERIOR OF THE ICE MACHINE.
    • 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. DETAIL CLEAN THE FLOOR UNDER THE BAR, BASEMENT PREP AREA, BEHIND THE COOKING EQUIPMENT IN THE PREP AREA. THE STEEL FLOORING IN THE WALK-IN COOLER IS NOT SMOOTH AND EASILY CLEANABLE. MUST SEAL ALL GAPS BETWEEN THE FLOORING.
    • 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. SEAL THE GAP IN THE WALL NEXT TO THE ELEVATOR IN THE DISHWASH AREA AND GAPS IN THE WALLS OF THE BASEMENT PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS ARE NEEDED IN THE DISHWASH AREA AND IN THE WALK-IN COOLER. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE LEFT COMPARTMENT OF THE 2 COMPARTMENT SINK IS LEAKING AT THE DRAIN LINE. MUST REPAIR THE LEAK.
    • 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 A THERMOMETER FOR ALL PREP COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. OBSERVED ICE SCOOPS STORED IN THE ICE BINS BEHIND AND NEXT TO THE BAR AREA. MUST STORE IN A CONTAINER OUTSIDE OF THE ICE BIN.
17. ComplaintJan 4, 2011

    8 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. REPLACE THE DOOR THRESHOLD AT THE BOTTOM OF THE DOORS TO THE SIDE EXIT AND REAR EXIT DOORS.
    • 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. DETAIL CLEAN THE SHELF ABOVE THE STEAM TABLE, FAN IN THE DISHWASH AREA, INTERIOR OF PREP COOLERS, INTERIOR OF THE ICE MACHINE.
    • 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. DETAIL CLEAN THE FLOOR UNDER THE BAR, BASEMENT PREP AREA, BEHIND THE COOKING EQUIPMENT IN THE PREP AREA. THE STEEL FLOORING IN THE WALK-IN COOLER IS NOT SMOOTH AND EASILY CLEANABLE. MUST SEAL ALL GAPS BETWEEN THE FLOORING.
    • 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. SEAL THE GAP IN THE WALL NEXT TO THE ELEVATOR IN THE DISHWASH AREA AND GAPS IN THE WALLS OF THE BASEMENT PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS ARE NEEDED IN THE DISHWASH AREA AND IN THE WALK-IN COOLER. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE LEFT COMPARTMENT OF THE 2 COMPARTMENT SINK IS LEAKING AT THE DRAIN LINE. MUST REPAIR THE LEAK.
    • 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 A THERMOMETER FOR ALL PREP COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. OBSERVED ICE SCOOPS STORED IN THE ICE BINS BEHIND AND NEXT TO THE BAR AREA. MUST STORE IN A CONTAINER OUTSIDE OF THE ICE BIN.
18. CanvassMar 18, 2010

    7 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. Prep cookline reach in cooler condenser with ice buld up. Must remove ice build up.
    • 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 and maintain interior of fryers(accumilated grease/food build up).
    • 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. Observed standing water on floor under ice machine. Must keep floor dry and clean throughout.
    • 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. Must clean all unclean walls throughout dishmachine room.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Observed missing light cover at dishmachine room also observed cracked ceiling light cover above cookline prep table. Must provide cover/replace damaged ceiling cover.
    • 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. Pot wash 3-compartment sink pipe leaking under middle compartment. Must repair/maintain.
    • 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 thermometer inside salad reach in cooler.