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BLUESTEM RESTAURANT

1935 W IRVING PARK RD, CHICAGO, IL 60613 · Restaurant

Inspection summary

BLUESTEM RESTAURANT has been inspected 6 times by Chicago Department of Public Health since August 26, 2013. The most recent inspection, on April 14, 2016, found no infractions.

3 of 6 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: Pests and 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.

  • 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 2 times across 2 separate inspections, most recently on May 20, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 on October 8, 2014. 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 7 times across 3 separate inspections, most recently on May 27, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 5 times across 3 separate inspections, most recently on May 27, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 May 20, 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • HOLE AT FLOOR BASEBOARD AT BAR BEHIND STAND UP REACH IN COOLER ALSO BASEMENT FLOOR NOT CLEAN THROUGHOUT. INSTRUCTED MANAGER TO CLEAN FLOOR THROUGHOUT PREP AREA, BASEMENT ALSO MUST SEAL HOLE AT FLOOR BASEBOARD AT BAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WOMENS WASHROOM HANDWASH BOWL WATER PRESSURE LOW. INSTRUCTED MANAGER TO INCREASE WATER PRESSURE.
  4. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 10 RAT DROPPINGS AND ONE DEAD RAT ON BASEMENT FLOOR AT EAST SIDE OF BASEMENT. INSTRUCTED MANAGER TO REMOVE RAT/RAT DROPPINGS. ADVISED TO CALL PEST CONTROL OPEREATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/GREASE BUILD UP ON FLOOR IN PREP AREA UNDER AND BEHIND COOKING EQUIPMENT, HOLE AT FLOOR BASEBOARD AT BAR BEHIND STAND UP REACH IN COOLER ALSO BASEMENT FLOOR NOT CLEAN THROUGHOUT. INSTRUCTED MANAGER TO CLEAN FLOOR THROUGHOUT PREP AREA, BASEMENT ALSO MUST SEAL HOLE AT FLOOR BASEBOARD AT BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALL BEHIND DISHWASH 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN WALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PREP AREA CEILING LIGHT BULB COVERS MISSING END CAPS. MUST PROVIDE END CAPS FOR ALL CEILING LIGHT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WOMENS WASHROOM HANDWASH BOWL WATER PRESSURE LOW. INSTRUCTED MANAGER TO INCREASE WATER PRESSURE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PLASTIC ICE SCOOP CHIPPED AND CRACKED. INSTRUCTED MANAGER TO REPLACE DAMAGED ICE SCOOP.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CETIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  5. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND COLD-HOLDING UNIT NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER. AMBIENT AIR TEMPERATURE WAS 54.6F BY MY THERMOMETER AND 56.2F BY THEIR INTERNAL THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CANNOT BE USED UNTIL REINSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-8040 OR EMAIL US AT [email protected]. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS IN THE TOP PORTION OF THE COLD-HOLDING UNIT: CONTAINER OF EGGS AT 64.4F, COOKED PASTA AT 55.6F, SLICED TOMATOES AT 55.4F, POTENTIALLY HAZARDOUS SAUCES AT 56.3F, PICO AT 54.8F, AND CHEESES AT 55.6F. OBSERVED THE FOLLOWING FOODS IN THE LOWER PORTION OF THE SAME REFRIGERATION UNIT MENTIONED ABOVE: 1 BOX OF SHELL EGGS (APPROX. 200 EGGS) AT 55.6F, CONTAINER OF HAM AT 56.1F, MAYONAISSE AT 54.6F, BECHAMEL SAUCE AT 54.1F, RANCH DRESSING AT 54.2F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER UNDER CITY PRESSURE AT ALL SINKS ON PREMISES. WATER TEMPERATURE WAS 84F AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE AT ALL SINKS. MANAGER STATED THAT THE WATER HEATER TEMPERATURE HAD BEEN SET AT A LOW TEMPERATURE SETTING. MANAGER RESET THE WATER HEATER AND THE TEMPERATURE WENT UP TO 112F BY END OF INSPECTION. CITATION ISSUED 7-38-030 CRITICAL VIOLATION
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED THE OUTSIDE GARBAGE AREA OVERFLOWING ONTO THE GROUND WITH GARBAGE AND LITTER AROUND THE PERIMETER. MANAGEMENT INSTRUCTED TO MAINTAIN THE GARBAGE AREA CLEAN AT ALL TIMES TO PREVENT PEST PROBLEMS. DUMPSTER PICKUP WAS PROVIDED OVER NIGHT AND THE GARBAGE IN THE SURROUNDING AREA WAS PICKED UP WHEN I RETURNED 10/9/2014 TO FINISH REPORT. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CONDENSATION INSIDE THE BOTTOM PORTION OF THE COLD-HOLDING UNIT THAT WAS TAGGED DRIPPING INTO A BUCKET. MUST REPAIR COOLER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND SEVERAL DEAD FLYS ALONG THE WINDOWSILL AND ALSO ON THE FLOOR UNDER THE WINDOWSILL. INSTRUCTED TO CLEAN INFECTED AREAS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BROKEN LIGHT SHIELDS ABOVE THE FOOD PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND THE VENTIALTION DUCTS ON THE ROOF IN POOR REPAIR, LEAKING GREASE AND ALSO GREASE ACCUMULATION AROUND ALL SIDES OF THE DUCT WORK. MUST REPAIR, DETAIL CLEAN, AND MAINTAIN AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNECCESSARY CLUTTER ITEMS FROM THE BASEMENT STORAGE AREA AND MAINTIAN TO PREVENT PEST HARBORAGE AREAS. FOUND THE HUMIDIFIER DRIPPING ACCUMULATING ON THE FLOOR. INSTRUCTED TO CLEAN AREA AND MAINTAIN.
  6. Canvass

    0 infractions

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