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BUFFET CASTLE

3326 W BELMONT AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

BUFFET CASTLE has been inspected 12 times by Chicago Department of Public Health since July 16, 2010. The most recent inspection, on April 18, 2013, found no infractions.

2 of 12 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, Food source, labelling and allergens and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 12 times across 5 separate inspections, most recently on July 23, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 4 times across 4 separate inspections, most recently on April 10, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 times across 2 separate inspections, most recently on July 23, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 on April 10, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 10, 2013. For example: TOXIC ITEMS PROPERLY STORED, LABELED AND USED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT ENTRANCE DOORS WITH OVER 1/2 AN INCH GAP ON THE BOTTOM OF THE DOORS. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOORS.CITATION ISSUED SERIOUS 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GREASE CONTAINER AND SURROUNDING AREAS NOT MAINTAINED . LID OF THE GREASE CONTAINER WITH DRIPPING GREASE AROUND THE RIM AND DEBRIS ON TOP OF THE LID. SURROUNDING AREAS WITH DEBRIS ON THE GROUND. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. CITATION ISSUED SERIOUS 7-38-020.
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • FOUND IMPROPERLY APPLIED BORIC ACID INSIDE THE CABINET UNDER THE BUFFET ISLAND BAR, ALONG THE WALL BASE UNDER THE DINING TABLES AND ALONG THE WALL BASE OUTSIDE THE EXIT DOOR. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. CITATION ISSUED SERIOUS 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO LABEL ON ALL BULK CONTAINERS WITH RICE,SALT,FLOUR,SUGAR,CORNSTARCH IN THE KITCHEN STORAGE AREA. MUST LABEL ALL CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULKING WORN OUT AROUND THE WASHBOWL SINK IN THE LADIES WASHROOM. MUST RE CAULK AND MAINTAIN. RUBBER GASKET ALONG THE DOORS OF THE PREP COOLERS IN THE SUSHI AREA AND REAR PREP AREA. MUST REPAIR AN MAINTAIN. RIPPED OFF TOP CORNER SIDES OF THE ONE COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR TILES AROUND THE FLOOR DRAIN IN THE KITCHEN DISH WASHING AREA. MUST REPLACE BROKEN FLOOR TILES. ALL STOCKS INSIDE THE WALK IN FREEZER ARE STORED ON THE FLOOR. MUST PROVIDE RAISED SHELVINGS TO ELEVATE ALL STOCKS 6" OFF THE FLOOR. BROKEN FLOOR TILES BY THE EXIT DOOR.MUST REPLACE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • GREASE BUILD-UP ON THE FILTER AND HOOD IN THE MAIN KITCHEN AND FRONT SUSHI AREA. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. STAINED CEILING TILES INSIDE THE MENS WASHROOM. MUST REPLACE. WALL BASE COVING MISSING PART IN THE SUSHI DINING AREA. MUST REPAIR.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BOTH WASHROOMS DOORS NOT CLOSING ALL THE WAY. INSTRUCTED TO RE ADJUST THE SELF CLOSING DEVICE ON BOTH DOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING ON THE PIPE UNDER THE 3 COMPARTMENT SINK AND UNDER THE EXPOSED HAND SINK IN THE REAR PREP AREA. MUST REPAIR TO STOP THE LEAK. ONE COMPARTMENT SINK WATER KEEPS ON DRIPPING ONCE THE HOT WATER HANDLE IS SHUT OFF. MUST REPAIR AND MAINTAIN.
  4. Complaint Re-Inspection

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: INSTRUCTED; CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED ICE SCOOPS AND CLEANING TOWELS MUST BE PROPERLY STORED.
  5. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED TWO DOOR PREP REACH IN COOLER AT HOT LINE AT 57.3F. INADEQUATE FOOD PROPECTION. INSTRUCTED TO REPAIR UNIT AND MAINTAIN AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON COOLER, WHEN REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; ABOUT 20LBS. COOKED CRAB MEAT AT 58.1F, 5LBS COOKED BEEF 55.9F, 6LBS CHICKEN 56.8F, 5LBS SHRIMPS 68.9F, 4LBS FISH 60.7F, 10LBS TOFU 53.5F, AND 1DOZ. EGGS 67.3F, INADEQUATE FOOD PROTECTION. INSTRUCTED COLD FOODS MUST BE AT 40F OR BELOW. FOOD ITEMS DISCARDED. V=$425.00. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES, OBSERVED BOTH FOOD HANDLERS AT PREP HOT LINE PERFORMING MULTI-TASKS AND RETURNING TO PREPARED FOODS WITHOUT WASHING THEIR HANDS, (REMOVING SOILED MULTI-USED UTENSILS, REMOVING EMPTY BOXES, WIPING PREP TABLES WITH SOILED TOWELS, ETC.)ALSO OBSERVED ANOTHER EMPLOYEE WASHING HIS HANDS INSIDE A PREP SINK. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED DISH WASHER, WASHING, RINSING MULTI-USE POTS/PANS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET-UP OF 3PART SINK WITH 100PPM CHLORINE FOR PROPER SANITATION. CRITICAL CITATION ISSUED, 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #670971, DATED 2-29-12, VIOLATIONS #30, PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED, MUST LABEL AND MAINTAIN. #32, MUST REPLACE ALL CUTTING BOARDS IN KITCHEN. #33, THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, DISH MACHINE, BOTTOM PANELS OF ALL PREP TABLES, CAN OPENER, AND MOP SINK. #34, EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER EQUIPMENT THRU-OUT KITCHEN, MUST CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS, ALSO AT REAR MOP SINK AREA. #35, MUST CLEAN HOODS AT BOTH PREP AREAS, CLEAN WALL BEHIND DISH MACHINE AND REPLACE MISSING BASEBOARDS UNDER 3PART SINK IN KITCHEN. #36, MUST REPLACE BROKEN LIGHT SHIELDS ABOVE PREP TABLES IN KITCHEN. #38, MUST REPAIR LEAKING PIPES UNDER 3PART SINK IN KITCHEN. SERIOUS CITATION ISSUED, 7-42-090.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED; CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR FAUCET AT THE DISH MACHINE SPRAYER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED, FOOD HADLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED ICE SCOOPS AND CLEANING TOWELS MUST BE PROPERLY STORED.
  6. Complaint

    10 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. FACILITY NOT MAINTAINING PROPER TEMPERATURE, OBSERVED ONE PREP REACH IN COOLER AT PREP LINE AT 62.6F. INADEQUATE FOOD PROTECTION. INSTRUCTED, COOLER MUST BE KEPT AT 40F OR BELOW AT ALL TIMES. TAG HELD FOR INSPECTION PLACED ON UNIT, WHEN UNIT IS REPAIRED MUST FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 8LBS. COOKED CHICKEN AT 49.01F, 2LBS. COOKED MIXED VEGETABLES 66.2F, 7LBS. COOKED PASTA 65.3F, 6LBS. COOKED DUMPLINGS 53.2F AND 4LBS. COOKED PORK AT 64.5F. INADEQUATE FOOD PROTECTION. FOOD ITEMS DISCARDED. V=$250. MUST KEEP COLD FOODS AT 40F OR BELOW. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED DISH WASHER USING THE DISH WASHING MACHINE, WASHING MULTI-USE UTENSILS, HOWEVER WHEN WE TESTED FOR SANITIZER,DISH MACHINE WAS NOT DISPENSING SANITIZER. SANITIZER LINE BROKEN AT TIME OF INSPECTION. INSTRUCTED, DISH MACHINE MUST BE REPAIRED AND TESTED FOR PROPER SANITATION. ECOLAB WAS CALLED, TECH CAME AND REPLACED LINE, DISH MACHINE REPAIRED AT THIS TIME. CRITICAL CITATION ISSUED, 7-38-030.
    • 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. PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED, MUST LABEL AND MAINTAIN.
    • 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 REPLACE ALL CUTTING BOARDS IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, DISH MACHINE, BOTTOM PANELS OF ALL PREP TABLES, CAN OPENER, 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. EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER EQUIPMENT THRU-OUT KITCHEN, MUST CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS, ALSO AT REAR MOP SINK 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 CLEAN HOODS AT BOTH PREP AREAS, CLEAN WALL BEHIND DISH MACHINE AND REPLACE MISSING BASEBOARDS UNDER 3PART SINK IN KITCHEN.
    • 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 REPLACE BROKEN LIGHT SHIELDS ABOVE PREP TABLES IN KITCHEN.
    • 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 LEAKING PIPES UNDER 3PART SINK IN KITCHEN.
  7. Short Form Complaint

    2 infractions

    • 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 CLEAN WALLS BEHIND COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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 LEAKING PIPES UNDER 3PART SINK.
  8. Canvass Re-Inspection

    2 infractions

    • 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 CLEAN WALLS BEHIND COOKING EQUIPMENT.
    • 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 LEAKING PIPES UNDER 3PART SINK.
  9. Canvass

    6 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. FACILITY NOT MAINTAINING PROPER TEMPERATURE; WALK IN COOLER FOUND AT 48.8F. INSTRUCTED TO REPAIR COOLER AND MAINTAIN AT 40F OR BELOW. TAG HELD FOR INSPECTION PLACED ON UNIT. WHEN REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE WALK IN COOLER; 50 LBS. CKD. CHICKEN RANGING FROM 49.7-53.8F, ABOUT 60 LBS. OF CKD. NODDLES RANGING FROM 48.8-60.1F, 7 LBS. RAW BEEF 49.5F, 10 LBS. CKD SHRIMPS 50.5F. 30 LBS. RAW CHICKEN RANGING FROM 49.07-50.4F, AND 10 LBS. CUT TOMATOES AT 49.3F. INADEQUATE FOOD PROTECTION. INSTRUCTED OWNER COLD FOODS MUST BE KEPT AT 40F OR BELOW. ABOVE FOODS DISCARDED, V=$1800.00. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #365490, DATED 1-11-11; #30-MUST LABEL DRIED FOOD STORAGE CONTAINERS. 33-MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZER, ALL COOKING EQUIPMENT, EXTERIOR OF ICE MACHINE, CAN OPENER, MOP SINK, DISH MACHINE, BOTTOM PANELS OF PREP TABLES, ETC., 34-EXCESSIVE GREASE BUILD-UP AND DEBRIS; MUST CLEAN FLOORS THRU-OUT KITCHEN AND STORAGE AREA, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. 35-MUST SEAL OPENINGS AROUND PIPES IN KITCHEN AND MOP CLOSET TO PREVENT PEST ENTRY, AND REPLACE DAMAGED CEILING PANELS IN KITCHEN AND STORAGE AREA, ALSO MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT. 41-INSTRUCTED TO REMOVE CLUTTER THRU-OUT KITCHEN AND STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. SERIOUS CITATION ISSUED, 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS, AND PROVIDE SPLASH GUARDS FOR EXPOSED SINK AT NEW SUSHI PREP AREA AT FRONT 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 CLEAN WALLS BEHIND COOKING EQUIPMENT.
    • 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 LEAKING PIPES UNDER 3PART SINK.
  10. Short Form Complaint

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE; FOUND 7 DOZ. EGGS ON TOP OF PREP TABLE RANGING FROM 56.5-70.7F, INADEQUATED FOOD PROTECTION. MUST KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 40F OR BELOW. EGGS DISCARDED, V=$50. CRITICAL CITATION ISSUED, 7-38-005.
    • 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 LABEL DRIED FOOD STORAGE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZER, ALL COOKING EQUIPMENT, EXTERIOR OF ICE MACHINE, CAN OPENER, MOP SINK, DISH MACHINE, BOTTOM PANELS OF PREP TABLES, ETC...
    • 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. EXCESSIVE GREASE BUILD-UP AND DEBRIS; MUST CLEAN FLOORS THRU-OUT KTICHEN AND STORAGE AREA, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 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 SEAL OPENINGS AROUND PIPES IN KITCHEN AND MOP CLOSET TO PREVENT PEST ENTRY, AND REPLACE DAMAGED CEILING PANELS IN KITCHEN AND STORAGE AREA. ALSO MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
    • 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. MUST PROVIDE THERMOMETERS FOR COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: INSTRUCTED TO REMOVE CLUTTER THRU-OUT KITCHEN AND STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  11. Complaint

    8 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES; FOOD HANDLERS PERFORMING MULTI TASK AND NOT WASHING HANDS. [ei..REMOVING GARBAGE, CLEANING PREP TABLES, REMOVING SOILED UTENSILS, etc..]. ONE FOOD HANDLER PUT ON GLOVES AND RETURNED TO PREP FOODS, TWO OTHER FOOD HANDLERS JUST RETURNED TO PREP FOODS. INSTRUCTED HANDS MUST BE WASHED AT EXPOSED SINK WITH WARM WATER AND SOAP AFTER ANY CONTAMINATING CONDITION. CITATION ISSUED, 7-38-010[A] CRITICAL.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED INADEQUATE UTENSIL SANITATION, DISH WASHER, WASHING AND RINSING MULTI-USE UTENSILS, BUT NOT SANITIZING. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK USING 100PPM CHLORINE. CITATION ISSUED, 7-38-030 CRITICAL.
    • 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 LABEL DRIED FOOD STORAGE CONTAINERS.
    • 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; COOLERS, CHEST FREEZER, ALL COOKING EQUIPMENT, EXTERIOR OF ICE MACHINE, CAN OPENER, MOP SINK, DISH MACHINE, BOTTOM PANELS OF PREP TABLES, ETC...
    • 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. EXCESSIVE GREASE BUILD-UP AND DEBRIS; MUST CLEAN FLOORS THRU-OUT KTICHEN AND STORAGE AREA, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 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 SEAL OPENINGS AROUND PIPES IN KITCHEN AND MOP CLOSET TO PREVENT PEST ENTRY, AND REPLACE DAMAGED CEILING PANELS IN KITCHEN AND STORAGE AREA. ALSO MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
    • 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 COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE CLUTTER THRU-OUT KITCHEN AND STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  12. Complaint

    5 infractions

    • 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.OBSERVED THE FOLLOWING NOT CLEAN BOX FREEZER EXCESSIVE ICE INSTRUCTED TO DEFROST AND CLEAN. CUTTING BOARDS, INSIDE LID OF ICE MACHINE CLEAN AND SANITIZE. HOOD,FILTER UNDER TABLE STORAGE DUSTY ALSO NEED CLEANING.
    • 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 THE FLOOR IN REAR KITCHEN POOR REPAIR INSTRUCTED TO REPAIR.ALSO CLEAN FLOOR DRAINS IN KITCHEN BY DISH MACHINE.
    • 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. Use dustless cleaning methods.OBSERVED SEVERAL WATER DAMAGED CEILING TILES IN REAR STORAGE, MENS ROOM INSTRUCTED TO REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED BROKEN LIGHT SHIELD IN REAR STORAGE INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.OBSERVED DUCT TAPE ON THE 2ND NOZZEL OF THE 3 COMPARTMENT SINK INSTRUCTED TO REPAIR/REPLACE.

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