Skip to content
Loading map…

BRUNCH

343 W ERIE ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

BRUNCH has been inspected 20 times by Chicago Department of Public Health since June 17, 2011. The most recent inspection, on March 18, 2021, found no infractions.

6 of 20 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, Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 9 times across 6 separate inspections, most recently on September 18, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 4 times across 4 separate inspections, most recently on June 28, 2019. For example: PERSONAL CLEANLINESS

  • 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 3 times across 3 separate inspections, most recently on June 28, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 September 18, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 once on October 31, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

20 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FOOD CONTAINERS NOT LABELED( FLOUR ) INSTRUCTED TO LABEL.
    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLER NOT WEARING A HAIR RESTRAINT, INSTRUCTED TO WEAR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • DOUBLE DOOR COOLER GASKETS IN POOR REPAIR, INSTRUCTED TO REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ROUGH AND UN EVEN FLOOR NEXT TO DISH MACHINE, INSTRUCTED TO PATCH SO IT'S EASILY CLEANED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INADEQUATE LIGHTING IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.
  3. Canvass

    4 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 POLICY. PRIORITY FOUNDATION NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE CLEAN UP POLICY 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. APPROX 8-LBS OF GROUND PORK SAUSAGE AT 60.F,5-LBS OF MASH POTATOES AT 45.6F,4-LBS OF 68.F.CHICKEN SALAD AT 45.7F, 5-LBS OF CHICKEN 85.F 2-LBS OF COOKED CHORIZO, 2-LBS OF COOKED GROUND BEEF- 60.F INSTRUCTED TO MAINTAIN COLD FOODS AT 41.F OR BELOW. MANAGER REMOVED ALL FOODS AND DISCARDED-COS AT COST APPROX $ 100.00. PRIORITY VIOLATION 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11(A) OBSERVED NO REMINDER OR DISCLOSURE STATEMENT ON ESTABLISHMENT MENU FOR UNDERCOOKED FOODS. INSTRUCTED THAT A REMINDER AND DISCLOSURE MUST BE ON ALL MENUS FOR ANY RAW OR UNDERCOOKED FOODS,( HAMBUGERS, EGGS, STEAK,ETC). PRIORITY FOUNDATION NO CITATION
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 3 GALLONS OF FRESH SQEEZED ORANGE JUICE STORED IN REFRIGERATOR AT 49.0F. COOLER WAS TAGGED DURING INSPECTION. CRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 3 GALLONS OF FRESH SQUEEZED ORANGE JUICE AT IMPROPER TEMPERATURE AT 47.0F. ALL FRESH SQUEEZED ORANGE JUICE WAS DISCARDED. CRITICAL VIOLATION 7-38-005 (A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH ORIGINAL CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOOD INCLUDING SOUPS, CARNITAS AND EGGS ARE BEING PREPARRED COOKED AND SERVED. SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF COLD BREW COFFEE KEG REFRIGERATOR UNCLEAN WITH COFFEE SPILLS. CLEAN INTERIOR OF COFFEE KEG COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VENT ABOVE MOP SINK WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SMALL LEAK UNDER SPRAYER SINK AT DISH MACHINE. REPAIR SMALL LEAK UNDER SPRAYER SINK.
  6. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 5 LBS OF GRILLED ONIONS VALUED AT $5 BEING HOT HELD ON STOVE TOP AT 77F NOT PART OF A COOKING PROCESS. ONIONS WERE VOLUNTARILY DISCARDED. OBSERVED 100 LBS OF PAR COOKED POTATO HOMEFRIES VALUED AT $100. POTATOES WERE STORED IN LARGE 20 GALLON PLASTIC CONTAINERS WITH COVERS ON RETAINING HEAT NOT PART OF A COOLING PROCESS. POTATOES WERE STORED IN KITHCEN ON A ROLLING CART ON FLOOR. POTATOES WERE BEING HELD AFTER BEING PAR COOKED AT IMPROPER TEMPERATURES OF 60F,119.3F, AND 74.6F. POTATOES WERE BEING HELD FOR SERVICE WHERE THEY WOULD HAVE BEEN DROPPED INTO FRYER AND FULLY COOKED TO ORDER. MANAGEMENT WAS INSTRUCTED THAT ANY PAR COOKED POTATO MUST BE COOLED PROPERLY AND HELD AT 40F OR LESS PRIOR TO COMPLETING THE COOKING PROCESS. ALL POTATOES WERE VOLUNTARLY DISCARDED. CRITICAL VIOLATION 7-38-005 (A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARRED COOKED AND SERVED INCLUDING CHICKEN, SAUSAGE, COOKED POTATOES, GRILLED ONIONS. NO ORIGINAL CITY OF CHICAGO CERTIFICATE POSTED. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FRYER DOOR IN DISREPAIR. REPAIR DOOR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTEIROR OF FRYER WITH HEAVY GREASE ACCUMUALTION. CLEAN AND MAINTAIN. OBSERVED BOTTOM DRAWER OF SINGLE DOOR REACH IN REFRIGERATOR DIRECTLY TO RIGHT WHEN YOU ENTER KITCHEN IN UNCLEAN WITH FOOD SPILLS. CLENA AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR IN KITCHEN IN FRONT OF DISH MACHINE WITH CRACKS IN FLOOR AND PAINT NEEDS TO BE RESTORED TO A SMOOTH EASILY CLENABLE CONDITION AND MAINTAINED. OBSERVED FLOOR DIRECTLY IN FRONT OF DISH MACHINE WITH PEELING PAINT. REPAINT FLOOR DIRECTLY IN FRONT OF DISH MACHINE AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED BROKEN THERMOEMTER IN REACH IN REFRIGERATOR TO RIGHT WHEN YOU ENTER KITHCEN. REPLACE AND MAINTAIN.
  7. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 1-DOOR BAR REACH IN COOLER DOOR RUBBER GASKET RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR RUBBER GASKET.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR IN POOR REPAIR/DAMAGED AT DISHWASH AREA, FLOOR SURFACE CRACKED/PITTED. INSTRUCTED MANAGER TO REPAIR FLOOR, SURFACE OF FLOOR MUST BE SMOOTH AND EASY TO CLEAN/KEEP DRY.
  8. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP AREA REACH IN 2-DOOR COOLER ALONG COOKLINE (NEXT TO EXPOSED HAND WASH BOWL) NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 52.7 F, FOUND CHICKEN, HAM, ETC. HELD INSIDE SAID COOLER. INSTRUCTED MANANGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- HAM AT 48.8 F, CHICKEN AT 50.2 F, CHEESE AT 46.8 F, CHOPPED TOMATOES AT 52.7, EGGS AT 46.8 INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 1-DOOR BAR REACH IN COOLER DOOR RUBBER GASKET RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR RUBBER GASKET.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR IN POOR REPAIR/DAMAGED AT DISHWASH AREA, FLOOR SURFACE CRACKED/PITTED. INSTRUCTED MANAGER TO REPAIR FLOOR, SURFACE OF FLOOR MUST BE SMOOTH AND EASY TO CLEAN/KEEP DRY.
  9. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE WALK IN COOLER SUCH AS 18 LBS OF CHICKEN SAUSAGE AT 48.9F, 8 LBS OF HAM AT 49.2F, 2 LBS HAMBURGER AT 48.0F, 15 LBS PORK SAUSAGE AT 48.7F, 20 LBS BREAST OF CHICKEN AT 47.7F. TOTAL AMOUNT $120.00. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCTS DURING INSPECTION. WALK IN COOLER TEMPERATURE AT 35.9F
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL DRY FOOD CONTAINERS UNDER THE PREP TABLE .
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD ON THE EXPOSED HAND SINK ON THE LEFT SIDE, IN THE COFFEE STATION. MUST REPAIR BROKEN DOOR OF THE REACH IN COOLER BEHIND THE BAR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE CEILING VENT COVER INSIDE THE UTILITY CLOSET(WITH DUST BUILD-UP) AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR INSIDE THE UTILITY/MOP SINK CLOSET, BEHIND THE BAR UNDER AND BEHIND AND UNDER THE COOKING EQUIPMENT IN THE COOK LINE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING SOLID LIGHT SHIELD IN THE KITCHEN IN FRONT OF THE WALK IN COOLER . MUST REPLACE. BURNED OUT LIGHT BULBS ON THE HOOD/CANOPY IN THE COOK LINE . MUST REPLACE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
  10. Complaint Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AT THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AT THE REAR DRY STORAGE AND MAINTAIN
  11. Complaint

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OVER 50 RATS DROPPINGS ON FLOOR THROUGH OUT THE EXTERIOR (GARAGE)OF ESTABLISHMENT. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 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 SHELVES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT 2 COMPARTMENT SINK AT THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AT THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AT THE REAR DRY STORAGE AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • NOTED EMPLOYEES BELONGING ON SHELVES AT THE REAR DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO HAVE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
  12. Complaint

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED EXPOSED HAND WASH SINK BY THE BREAD TOASTER AT THE REAR KITCHEN PREP AREA INACCESSIBLE WITH GARBAGE CAN IN FRONT OF SINK,BREAD SLICER, TRAY WITH BREAD,BAGEL SLICER AND COFFEE URN ALL AROUND THE HAND WASH SINK MAKING IT IMPOSSIBLE FOR EMPLOYEES TO WASH HANDS AT SINK. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED TO HAVE A FOOD SERVICE MANAGER PRESENT AND TO HAVE A CITY OF CHICAGO FOOD CERTIFICATE DISPLAYED AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED BULK FOOD ITEMS NOT LABELED WITH NAMES OF PRODUCT. INSTRUCTED TO LABEL ALL FOOD ITEMS.
    • 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 SHELVES AT THE KITCHEN NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN ALL FLOOR DRAINS WITH FOOD DEBRIS AND DIRT. ALSO FLOORS ALONG WALL BASE ESPECIALLY AT THE REAR DRY STORAGE AREA AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED THE FOLLOWING: EXPOSED HAND WASH SINK BY THE BREAD TOASTER/PREP AREA WITH NO SPLASH GUARD,NOTED A SLOW DRAIN AT THE EXPOSED HAND WASH SINK BY THE COFFEE STATION. INSTRUCTED TO PROVIDE A SPLASH GUARD AND REPAIR AND MAINTAIN THE SLOW DRAIN AT THE SINK.
  13. Short Form Complaint

    0 infractions

  14. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANITATION MANAGER ON DUTY WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOOD EQUIPMENT IN POOR REPAIR, LOOSE RUSTY WIRE FOOD STARIANER, INSTRUCTED TO USE SOUND EQUIPMENT.
  15. Complaint Re-Inspection

    0 infractions

  16. Complaint

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • (7-42-090) PREVIOUS MINORS FROM 4/13/12 VISIT NOT CORRECTED AT THIS TIME; #32-ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED; #33-CONDENSATION WATER INSIDE PREP COOLER ARE ON THE COOLER FLOOR; #38-DRAIN LINES FROM 2-ICE BINS AT FRONT BAR & AT DRAINBOARD OF THE DISHROOM SCRAPING TABLE (BESIDE THE 3-COMP SINK MUST CONNECT TO A FLOOR DRAIN; #42-ALL EMPLOYEES WORKING AROUND OPEN FOOD MUST HAVE HAIR RESTRAINTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP ON CONDENSER FAN GUARDS/COMPRESSORS OF COOLERS, MUST KEEP CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXHAUST VENT ABOVE THE DISHMACHINE IS NOT WORKING, MUST FIX.
  17. Complaint

    5 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • (7-42-010B) LAST SUMMARY REPORT FROM 12/22/11 VISIT, NOT POSTED FOR CUSTOMER'S VIEW. INSTRUCTED TO POST SUCH, FOR PUBLIC VIEW. One copy of the Food Inspection Report Summary must be displayed and visible to all customers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. ICE BUILD-UP ON A TRAY & FLOOR OF WALK-IN FREEZER (LEFT CORNER), MUST BE ADDRESSED. 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
      • INTERIOR LEDGE OF COOLER AT COOK'S LINE NEED CLEANING & CONDENSATION WATER FRON CONDENSER MUST BE ON DRIP PAN (NOT ON COOLER FLOOR). All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAIN LINES FROM 2-ICE BINS AT FRONT BAR & AT DRAINBOARD OF THE DISHROOM SCRAPING TABLE (BESIDE THE 3-COMP SINK) MUST CONNECT TO A FLOOR DRAIN. 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.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES WORKING AROUND OPEN FOOD AREAS MUST HAVE HAIR RESTRAINTS. All employees shall be required to use effective hair restraints to confine hair.
  18. Canvass

    0 infractions

  19. License Re-Inspection

    0 infractions

  20. License

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 4 DRAWER PREP COOLER NEXT TO THE EXPOSED HANDSINK WITH AN AIR TEMPERATURE OF 54F. MANAGEMENT INSTRUCTED TO MAINTAIN THE UNIT BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 3 COMPARTMENT SINK IS SLOW DRAINING AND BACKS UP INTO THE LEFT AND RIGHT COMPARTMENTS WHEN THE MIDDLE COMPARTMENT SINK IS FILLED AND DRAIN. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE SINK DRAINS PROPERLY.

Nearby inspected facilities

Own this business? Add a badge to your website