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CHEZ SIMO

1968 W LAWRENCE AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

CHEZ SIMO has been inspected 15 times by Chicago Department of Public Health since April 9, 2013. The most recent inspection, on September 2, 2022, found no infractions.

7 of 15 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on November 30, 2020. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 November 30, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 August 24, 2017. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 once on August 3, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 12 times across 6 separate inspections, most recently on September 25, 2018. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

15 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    5 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY AND DISCLOSE SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR OF CABINET STORING FOOD ON NORTHSIDE OF COOKING LINE NEXT TO WALK IN COOLER WITH UNCLEAN INTERIOR. CLEAN AND MAINTAIN INTERIOR OF CABINET.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE COULD NOT BE LOCATED ON WATER INTAKE LINE FOR COFFEE MACHINE. MAKE SURE BACK FLOW PREVENTION DEVICE CAN BE LOCATED FOR INSPECTOR AT NEXT INSPECTION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR BEHIND BAR NEAR SOUTH END OF BAR WITH CRACKED FLOOR TILES. REPLACE AND MAINTAIN SO THAT FLOOR SURFACE IS SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EQUIPMENT NOT IN USE INCLUDING SODA MACHINE, ESPRESSO MACHINE CAUSING CLUTTER BEHIND BAR. REMOVE ALL ITEMS NOT IN USE TO DETER CLUTTER AND HARBORAGE FOR INSECTS.
  4. Canvass

    7 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY AND DISCLOSE SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR OF CABINET STORING FOOD ON NORTHSIDE OF COOKING LINE NEXT TO WALK IN COOLER WITH UNCLEAN INTERIOR. CLEAN AND MAINTAIN INTERIOR OF CABINET.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE COULD NOT BE LOCATED ON WATER INTAKE LINE FOR COFFEE MACHINE. MAKE SURE BACK FLOW PREVENTION DEVICE CAN BE LOCATED FOR INSPECTOR AT NEXT INSPECTION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR BEHIND BAR NEAR SOUTH END OF BAR WITH CRACKED FLOOR TILES. REPLACE AND MAINTAIN SO THAT FLOOR SURFACE IS SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EQUIPMENT NOT IN USE INCLUDING SODA MACHINE, ESPRESSO MACHINE CAUSING CLUTTER BEHIND BAR. REMOVE ALL ITEMS NOT IN USE TO DETER CLUTTER AND HARBORAGE FOR INSECTS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • REFER TO VIOLATION #60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION FROM REPORT # 2222877 DATED 9/25/18 VIOLATION # 58 CERTIFIED FOOD MANAGERS WITH NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. ALL EMPLOYEES WITH CERTIFIED FOOD MANAGER CERTIFICATION MUST OBTAIN PROOF OF ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090.
  5. Canvass

    0 infractions

  6. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES.INSTRUCTED TO HAVE ONE IN PLACE. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED AT THIS TIME
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-306.11 NOTED NO CONSUMER ADVISORY ON SITE AT THIS TIME OF INSPECTION FOLLOWING THE MENU PRESENTED. INSTRUCTED MANAGEMENT TO HAVE A CONSUMER ADVISORY, DISCLOSURE OR REMINDER STATEMENT FOR THE CUSTOMERS. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED AT THIS TIME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 NOTED RUSTY SHELVES AT THE DRY STORAGE AREA AND AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18 NOTED HEAVY GREASE AND DIRT ACCUMULATION INSIDE THE EXHAUST HOOD OF THE COOKING STOVE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGER WITH NO ALLERGEN TRAINING CERTIFICATE ON SITE AT THE TIME OF INSPECTION. INSTRUCTED MANAGER THAT ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE CERTIFICATE ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  7. Canvass

    0 infractions

  8. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE INSIDE THE CABINET OF DEEP FRYER, AND PIES BEHIND THE COOKING EQUIPMENT,CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE ON FLOOR UNDER COOKING EQUIPMENT,NEED TO CLEAN AND MAINTAIN.BROKEN CEMENT FLOOR IN THE KITCHEN BY THE STOVE AT SOUTH-EAST AREA NEED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.DEBRIS UNDER AND BEHIND THE GREASE TRAPS NEED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOOD ENCRUSTED AND GREASE ON WALL BEHIND COOKING EQUIPMENT.GRIME ON WALLS UNDER THREE COMPARTMENT SINK AND DISH MACHINE.CLEAN AND MAINTAIN
  9. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMP DISH MACHINE NOT DISPENSING SANITIZER,PRESENTLY 0ppm. MUST REPAIR CAUSE AND MAINTAIN 100ppm. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO USE THREE COMPARTMENT SINK CRITICAL VIOLATION:7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE INSIDE THE CABINET OF DEEP FRYER, AND PIES BEHIND THE COOKING EQUIPMENT,CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE ON FLOOR UNDER COOKING EQUIPMENT,NEED TO CLEAN AND MAINTAIN.BROKEN CEMENT FLOOR IN THE KITCHEN BY THE STOVE AT SOUTH-EAST AREA NEED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.DEBRIS UNDER AND BEHIND THE GREASE TRAPS NEED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOOD ENCRUSTED AND GREASE ON WALL BEHIND COOKING EQUIPMENT.GRIME ON WALLS UNDER THREE COMPARTMENT SINK AND DISH MACHINE.CLEAN AND MAINTAIN
  10. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL(NAME OF THE PRODUCT) ALL FOOD CONTAINERS INSIDE THE WALK IN COOLER WITH POTENTIALLY HAZARDOUS FOODS AND MAINTAIN.(ALL CONTAINERS HAS DATE ONLY).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RE CAULK ALONG THE WALLS BY THE DISH MACHINE AND MOP SINK. CAULK WORN OUT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN IN DETAIL EXTERIOR SIDES OF THE STOVE WITH GREASE ACCUMULATED AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL AND REMOVE GREASE BUILD-UP ON THE FILTERS ON THE HOOD AND MAINTAIN.
  11. Canvass

    0 infractions

  12. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETAIL CLEAN THE RUBBER GASKETS AROUND THE COLD-HOLDING REFRIGERATION UNIT IN THE KITCHEN TO REMOVE BLACK BUILDUP AND MAINTAIN.
  13. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GREASY ALUMINUM FOIL STORED ON TOP THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK, INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. CHIPPED/BROKEN RUBBER SPATULAS IN THE KITCHEN MUST BE REPALCED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE BUILD-UP INSIDE THE DEEP FRYER,INSTRUCTED TO CLEAN.BURNED FOOD DEBRIS INSIDE THE OVEN OF 6 BURNER STOVE INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOOD STAINS ON CEILING TILES ABOVE THE THREE COMPARTMENT SINK,INSTRUCTED TO CLEAN AND MAITAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOT ENOUGH LIGHTING INSIDE THE WALK-IN COOLER.ADEQUATE LIGHT SHALL BE PROVIDED AS REQUIRED BY THE CODE BROKEN LIGHT SHIELD ABOVE THREE COMPARTMENT SINK.INSTRUCTED TO REPLACE
  14. License

    0 infractions

  15. License

    0 infractions

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