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CENTURY CENTRE LOUNGE

2828 N CLARK ST STE 4, CHICAGO, IL 60657 · Restaurant

Inspection summary

CENTURY CENTRE LOUNGE has been inspected 12 times by Chicago Department of Public Health since March 28, 2013. The most recent inspection, on October 12, 2022, found no infractions.

9 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, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on October 11, 2022. 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 3 times on December 6, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 December 6, 2019. For example: FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED

  • 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 3 times across 2 separate inspections, most recently on December 6, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 December 6, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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. License

    0 infractions

  3. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-HOT DOGS 47.8F, HUMMUS 49.5F, CHEESE 51.4F, MAYONNAISE 48.3F, MARINARA SAUCE 47.6F. THE MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 16 LBS OF PRODUCTS WORTH $170.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED THE TEMPERATURE OF THE SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 49.6F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED
  4. License

    0 infractions

  5. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO SOAP AT THE BAR HAND WASH SINKS.INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. MANAGER IMMEDIATELY HAD EMPLOYEES PUT THE HAND WASH SOAP AT THE HAND SINK. PRIORITY FOUNDATION #7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO COLD RUNNING WATER AT THE REAR HAND WASH SINK (NO WATER AT ALL AT FROM THE COLD FAUCET).INSTRUCTED MANAGEMENT TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASH SINKS. PRIORITY VIOLATION #7-38-030(C)
    • 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
      • 3-101.11 NOTED HEAVY BUILD UP ON CONDENSATION UNIT AND SHELVES DRIPPING ONTO FOOD ITEMS STORED ON SHELVES INSIDE THE FREEZER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS.INSTRUCTED DEFROST AND REPAIR THE CONDENSATION UNIT AND MAINTAIN. PRIORITY VIOLATION #7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED SLOW DRAIN AT ONE OF FOUR HAND WASH SINKS AT THE WOMENS BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS THROUGH OUT THE BAR WITH HEAVY SLIM AND DIRT.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    2 infractions

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • NOTED WATER TEMPERATURE OF 3 COMPARTMENT SINK AT THE BAR TO BE 89.1F. INSTRUCTED MANAGEMENT NOT TO USE THE 3 COMPARTMENT SINK FOR WASHING AND SANITIZING UNTIL THE WATER TEMPERATURE OF 120F AND ABOVE IS REACHED. CRITICAL VIOLATION #7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOOR DRAINS AT THE BAR AND MAINTAIN.
  8. License Re-Inspection

    0 infractions

  9. License Re-Inspection

    0 infractions

  10. License

    0 infractions

  11. License

    0 infractions

  12. License

    0 infractions

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