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BLANCO & NEGRO RESTAURANT

4043 W 26TH ST, CHICAGO, IL 60623 · Restaurant

Inspection summary

BLANCO & NEGRO RESTAURANT has been inspected 11 times by Chicago Department of Public Health since February 23, 2010. The most recent inspection, on August 26, 2016, found no infractions.

2 of 11 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 source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

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 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 5 times across 5 separate inspections, most recently on September 4, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on January 20, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on March 15, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on July 10, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on February 15, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED COOKED CHICKEN BEING HELD IN A PREP COOLER WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGES AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INSIDE OF THE PREP COOLER IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. OBSERVED COOKING EQUIPMENT (GRILL TOP, STOVE AND FRYER) IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED UNEVEN TILE AND NO COVING IN THE WOMEN'S WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMMULATED DUST ON THE VENTALATION FANS IN THE WASHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MAIN 3-COMPARTMENT SINK IN REAR NOT PROPERLY DESIGNED, FAUCET DOES NOT EXTEND/REACH TO EACH COMPARTMENT/BASIN OF SINK. INSTD TO REPAIR SAME SO AS TO REACH EACH COMPARTMENT BASIN OF SINK. CITATION ISSUED 7-38-030 SERIOUS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE SERVICE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY (HANDLE UP). CLEAN MULTI USE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY OFF FLOOR AND INVERT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CONDIMENT COVER AT FRONT PREP LINE COOLER IN POOR REPAIR. REPAIR SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE NEED DETAILED CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERS.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE SHELVING UNDER THE GRILL IS FULL OF GREASE BUILDUP, REMOVE THE GREASE AND CLEAN SAID AREA IN DETAIL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE REAR BATHROOM HAS MISSING AND WATER DAMAGED TILES, REPLACE SAID CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE REAR COOKING AREA IS INADEQUATLY LIT, REPAIR THE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE WALK IN COOLER FLOOR DRAIN IS FULL OF DEBRIS, CLEAN OUT THE FLOOR DRAIN. THE BAR THREE COMPARTMENT SINK IS NOT WORKING, BAR IS NO LONGER USED. CAP OFF OR REPAIR THE PLUMBING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE REAR KITCHEN AREA HAS OLD TABLES AND EQUIPMENT STORED, REMOVE UNNECESSARY ITEMS.
  6. Canvass Re-Inspection

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND WATER LEAK AT BASE OF FAUCET AT THE 3 COMPARTMENT SINK IN PREP AERA. INSTRUCTED TO REPAIR OR REPLACE IT. THE BAR SINK AND THE UTILITY/ MOP SINK HAS BEEN REPAIRED.
    • 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 BUILDING MATERIALS AND OTHER ARTICLES STORED AT REAR AREAS.
  7. Canvass

    9 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF RODENTS ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. APPROXIMATELY MORE THAN 6 RAT DROPPINGS WERE OBSERVED INSIDE A CLUTTERED STORAGE ROOM LOCATED IN THE REAR,OPEN POISON PELLETS MORE THAN 10 ON FLOOR AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY,ALL BAIT MUST BE PROPERLY STORED IN A SANITARY MANNER IN ENCLOSED BAIT STATIONS ALSO PEST CONTROL LOG BOOK MUST BE BROUGHT- UP TO CODE WITH ALL LEGIBLE NECESSARY DOCUMENTS,MAP LOCATION AS REQUIRED. SERIOUS VIOLATION 7-38-020.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. SINGLE SERVICE SPOONS,FORKS ATORED AT FRONT COOK LINE MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
    • 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 FOOD PREP TABLES AND DRY STORAGE SHELVINGS,INTERIOR OF COOLERS AT GASKETS,FAN COVERS THROUGHOUT THE REAR AREAS.
    • 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. FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING ESPECIALLY AT REAR BAR AREAS.
    • 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. THE REAR WEST WALLS THAT LEAD INTO THE REAR KITCHEN MUST BE FINISHED TO SMOOTH,EASILY CLEANABLE SURFACES.ALSO SEAL OPENINGS INSIDE THE STORAGE ROOMS,REPLACE MISSING/BROKEN CEILING TILES AT REAR KITCHEN AREAS.
    • 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.FOUND LIGHT BULBS IN THE CUSTOMER DINING ROOM NOT SHIELDED.
    • 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. FOUND WATER LEAK AT BASE OF FAUCET AT THE 3 COMP SINK,AT PIPE BENEATH THE 3 COMP SINK BAR AREA ALSO WATER LEAKING AT BASE OF FAUCET OF MOP SINK ON TO FLOOR WHEN FAUCET IS TURNED ON.
    • 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 BUILDING MATERIALS STORED AT REAR AREAS,OTHER UNNECESSARY ARTICLES.
  8. Canvass Re-Inspection

    10 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE ALL COOKED FOODS IN COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON FRONT AREA PREP COOLER & REAR AREA CHEST FREEZER.MUST REMOVE RUST FROM LID OF CHEST FREEZER IN REAR PREP & FOIL & CARD BOARD FROM SHELVING UNITS IN WALK IN COOLER & PREP COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DEFROST CHEST FREEZERS.MUST CLEAN DUST FROM VENTS IN WOMEN'S TOILET ROOM IN FRONT AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPAIR OR REPLACE CRACKED & DAMAGED FLOOR TILES IN PREP AREAS & DINING AREA.MUST SEAL GAP BETWEEN FLOOR & WALL BASE UNDER 3- COMPARTMENT SINK IN REAR AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING DOOR SWEEPS ON FRONT & BOTH REAR DOORS,MOLDED CEILINGS & WALLS IN MEN'S & WOMEN'S TOILET ROOMS IN REAR BAR AREA.STAINED & DAMAGED CEILING TILES IN PREP AREAS,WOMEN'S TOILET ROOM IN BAR AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE END CAPS ON LIGHT SHIELDS IN FRONT PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Inspector Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE SELF CLOSING DEVICES ON MEN'S & WOMEN'S TOILET ROOMS IN BAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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 OR REPLACE LEAKY DRAIN LINE IN WALK IN COOLER ,MISSING HOT WATER SUPPLY LINE AT MOP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: 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.CHEST FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: 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 ELEVATE & ORGANIZE MASSIVE AMOUNT OF ARTICLES & CLUTTER ON FLOOR IN REAR BAR AREA.
  9. Canvass

    12 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW.MUST PROVIDE & POST AT ALL TIMES.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • 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.OBSERVED HAND SINK IN REAR PREP AREA DRAIN LINE AT FLOOR DRAIN BACKING UP FROM FLOOR DRAIN WHEN WATER IS TURNED ON AT HAND SINK & POOLING ONTO FLOOR.MUST REPAIR & MAINTAIN.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE ALL COOKED FOODS IN COOLERS.
    • 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 OR REPLACE WORN DOOR GASKETS ON FRONT AREA PREP COOLER & REAR AREA CHEST FREEZER.MUST REMOVE RUST FROM LID OF CHEST FREEZER IN REAR PREP & FOIL & CARD BOARD FROM SHELVING UNITS IN WALK IN COOLER & PREP COOLERS.
    • 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 DEFROST CHEST FREEZERS.MUST CLEAN DUST FROM VENTS IN WOMEN'S TOILET ROOM IN FRONT AREA.
    • 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 REPAIR OR REPLACE CRACKED & DAMAGED FLOOR TILES IN PREP AREAS & DINING AREA.MUST SEAL GAP BETWEEN FLOOR & WALL BASE UNDER 3- COMPARTMENT SINK IN REAR AREA.
    • 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 REPAIR OR REPLACE MISSING DOOR SWEEPS ON FRONT & BOTH REAR DOORS,MOLDED CEILINGS & WALLS IN MEN'S & WOMEN'S TOILET ROOMS IN REAR BAR AREA.STAINED & DAMAGED CEILING TILES IN PREP AREAS,WOMEN'S TOILET ROOM IN BAR 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.MUST PROVIDE END CAPS ON LIGHT SHIELDS IN FRONT PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE SELF CLOSING DEVICES ON MEN'S & WOMEN'S TOILET ROOMS IN BAR AREA.
    • 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 OR REPLACE LEAKY DRAIN LINE IN WALK IN COOLER ,MISSING HOT WATER SUPPLY LINE AT MOP SINK.
    • 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.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.MUST ELEVATE & ORGANIZE MASSIVE AMOUNT OF ARTICLES & CLUTTER ON FLOOR IN REAR BAR AREA.
  10. Short Form Complaint

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. VIOLATION STILL EXIST.
    • 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. VIOLATION STILL EXIST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. VIOLATION STILL EXIST.
    • 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. VIOLATION STILL EXIST.
    • 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. VIOLATION STILL EXIST.
    • 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. VIOLATION STILL EXIST.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. VIOLATION STILL EXIST.
    • 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. VIOLATION STILL EXIST.
  11. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL PREP FOODS INSIDE WALK-IN-COOLER MUST BE LABELED.
    • 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 SEAL WOOD SHELVES UNDER FRONT SERVING COUNTER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT AT FRONT PREP AREA, STORAGE SHELVES SAME AREA, STOVE, MEAT SLICER AND BOTTOM PANELS OF PREP TABLES AT 3RD PREP AREA.
    • 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 REPLACE MISSING FLOOR TILES THRU-OUT DINING ROOMS, AND CLEAN FLOORS THRU-OUT PREMISES, ALSO SEAL FLOOR AT 3RD PREP AREA.
    • 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 PAINT DINING ROOM WEST WALL, REAR BAR AREA WASHROOMS WALLS AND CEILINGS AND REPLACE MISSING BASEBOARDS THRU-OUT PREMISES, ALSO REPLACE DAMAGED AND MISSING CEILING PANELS THRU-OUT.
    • 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 WASHROOMS HAND BOWLS FAUCETS IN REAR BAR AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 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. CLEANING TOWELS MUST BE PROPERLY STORED.

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