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CANS BAR AND CANTEEN

1640 N DAMEN AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

CANS BAR AND CANTEEN has been inspected 7 times by Chicago Department of Public Health since June 3, 2010. The most recent inspection, on August 27, 2014, found no infractions.

3 of 7 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: Cleaning and sanitizing and Food temperature control.

The last 3 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.

  • 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 2 times across 2 separate inspections, most recently on June 14, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on June 14, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 10 times across 3 separate inspections, most recently on June 14, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 June 22, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 14, 2012. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND 3 COMPARTMENT SINK NOT BEING MAINTAINED, IN POOR REPAIR, SINK IS DRAINING SLOWLY ALLOWING WASTE WATER TO COME BACK INTO OTHER COMPARTMENTS WHEN MIDDLE COMPARTMENT IS DRAINING, SERIOUS CITATION ISSUED: 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, DATED, 6/22/2011, INSPECTION NUMBER 585495, FOR VIOLATION NUMBERS (32) MUST INSTALL A SPLASH GUARD AT EXPOSED HAND SINK IN KITCHEN, REPLACE RUSTY SHELVINGS WERE NOTED, (34) FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING, ELEVATE THRESH HOLD AT REAR DISH ROOM EXTERIOR DOOR, AND ALL EQUIPMENT 6 INCHES FROM FLOOR, (35) MUST REPAIR WALL/CEILING AREAS ALONG DRY STORAGE SHELVINGS TO SMOOTH, EASILY CLEANABLE SURFACES AND SEAL ALL NOTICEABLE OPENINGS WERE NOTED LOCATED IN BASEMENT, AND (41) REMOVE CLUTTERED CONDITIONS IN BASEMENT AREAS,DUE TO POTENTIAL PEST HARBORAGE, SERIOUS CITATION ISSUED: 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE HANDLES FOR REACH-IN COOLER TOP LIDS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT, AND PROVIDE THREE SINK STOPPERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS
  5. Canvass Re-Inspection

    6 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.MUST INSTALL A SPLASHGUARD AT EXPOSED HANDSINK IN KITCHEN,REPLACE RUSTY SHELVINGS WERE NOTED.
    • 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 REQUIRE A DETAIL CLEANING,ELEVATE THRESHHOLD AT REAR DISHROOM EXTERIOR DOOR.
    • 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 WALL/CEILING AREAS ALONG DRY STORAGE SHELVINGS TO SMOOTH,EASILY CLEANABLE SURFACES AND SEAL ALL NOTICEABLE OPENINGS WERE NOTED LOCATED IN BASEMENT.
    • 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 CLEAN,MAINTAIN LIGHT SHIELDS THROGHOUT THE KITCHEN.
    • 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. MUST CLEAN DUST ACCUMULATIONS ON VENTILATION COVERS THROUGHOUT THE PREMISES,REPAIR WATER LEAKING BENEATH EXPOSED HANDSINK AT NORTH BAR AREA.
    • 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.REMOVE CLUTTERED CONDITIONS IN BASEMENT AREAS,DUE TO POTENTIAL PEST HARBORAGE.
  6. Canvass

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND THE 3 COMP SINK NOT MAINTAINED THAT IS DRAINING SLOWLY ALLOWING WASTE WATER TO COME BACK INTO OTHER COMPARTMENTS WHEN MIDDLE COMPARTMENT IS DRAINING, WITNESSED BY THE CERTIFIED FOOD MANAGER ON DUTY.MUST REPAIR SAID SINK TO GOOD WORKING CONDITION.
    • 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 INSTALL A SPLASHGUARD AT EXPOSED HANDSINK IN KITCHEN,REPLACE RUSTY SHELVINGS WERE NOTED.
    • 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 REQUIRE A DETAIL CLEANING,ELEVATE THRESHHOLD AT REAR DISHROOM EXTERIOR DOOR.
    • 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 WALL/CEILING AREAS ALONG DRY STORAGE SHELVINGS TO SMOOTH,EASILY CLEANABLE SURFACES AND SEAL ALL NOTICEABLE OPENINGS WERE NOTED LOCATED IN BASEMENT.
    • 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 CLEAN,MAINTAIN LIGHT SHIELDS THROGHOUT THE KITCHEN.
    • 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. MUST CLEAN DUST ACCUMULATIONS ON VENTILATION COVERS THROUGHOUT THE PREMISES,REPAIR WATER LEAKING BENEATH EXPOSED HANDSINK AT NORTH BAR AREA.
    • 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.REMOVE CLUTTERED CONDITIONS IN BASEMENT AREAS,DUE TO POTENTIAL PEST HARBORAGE.
  7. Canvass

    1 infraction

    • 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. CLEAN FLOORS IN HOT WATER TANK CLOSET BY DISH MACHINE. PROVIDE COVER FOR SUMP-PUMP IN BASEMENT,AND REPAIR BROKEN CONCRETE FLOOR ON DOOR ENTRANCE TO WALK IN COOLER IN BASEMENT.

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