Skip to content
Loading map…

CHICAGO SPORT CAFE

2360-2362 N CLYBOURN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

CHICAGO SPORT CAFE has been inspected 2 times by Chicago Department of Public Health since April 5, 2011. The most recent inspection, on April 19, 2011, found no infractions.

1 of 2 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: Handwashing and staff hygiene, Pests and Food temperature control.

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.

  • 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 once on April 5, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 April 5, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 April 5, 2011. 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 5 times on April 5, 2011. 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 once on April 5, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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.

2 inspections

  1. License Re-Inspection

    0 infractions

  2. Task Force Liquor 1475

    10 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER IS PROVIDED TO THE SINKS AT THE BAR AND THE WASHROOMS. MANAGEMENT INSTRUCTED THAT HOT WATER IS NEEDED AT ALL SINKS FOR HANDWASHING OR DISHWASHING. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. PROVIDE HANDSOAP AND HAND TOWELS AT ALL HANDSINKS. MUST INSTALL PAPER TOWEL DISPENSERS AT HANDSINKS WHERE MISSING. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. SOUTH FRONT DOOR, BASEMENT DOOR AND THE NORTH GLASS DOORS ARE NOT RODENT PROOF. OBSERVED 1/4" GAPS ALONG THE BOTTOM OF THE BASEMENT AND THE FRONT DOOR AND 1/4" GAP DOWN THE MIDDLE OF THE 2 GLASS DOORS. MANAGEMENT INSTRUCTED THAT ALL OUTER OPENINGS MUST BE RODENT PROOF. ALSO, INCOMPLETE PEST CONTROL LOG BOOK WAS OBSERVED. MANAGEMENT INSTRUCTED THAT PEST CONTROL LOG BOOK MUST INCLUDE: PEST CONTROL COMPANY LICENSE, MSDS SHEETS FOR ANY PESTICIDES USED. MUST PROVIDE WITH PEST CONTROL LOG BOOK. SERIOUS VIOLATION 7-38-020.
    • 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 PROVIDE ICE BIN COVERS AT THE BAR ICE BINS. REPAINT RUSTED SHELVES IN THE 2 DOOR STANDUP PREP COOLER. PROVIDE ADEQUATE SHELVING IN THE WALK-IN COOLER. REMOVE SHELVING WITH ONLY 2 STAND LEGS.
    • 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. DETAIL CLEAN THE LIGHT SHIELD ABOVE THE DISHMACHINE.
    • 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. DETAIL CLEAN THE FLOOR UNDER THE BAR AND IN THE PREP AREA. THE GROUND AT THE OUTSIDE STAIRS TO THE BASEMENT MUST BE CONCRETED.
    • 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. REMOVE THE SPIDERWEBS FROM THE BASEMENT CEILING AND WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE DRAIN LINES FOR THE HANDSINKS IN THE PREP AREA AND THE BAR AREA SO THAT THE WATER GOES DOWN THE FLOOR DRAIN AND NOT ON THE FLOOR. OBSERVED A LEAK UNDER THE EXPOSED HANDSINK NEAR THE MOP SINK. MUST REPAIR THE LEAK. PROVIDE A TANK LID FOR THE MEN'S TOILET.
    • 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. ALL COOLERS REQUIRE A WORKING THERMOMETER. PROVIDE A METAL STEM THERMOMETER FOR TAKING FOOD TEMPS.
    • 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 ALL CONSTRUCTION EQUIPMENT FROM THE PREMISES. ELIMINATE ANY EXCESSIVE CLUTTER IN THE BASEMENT AREA.

Nearby inspected facilities

Own this business? Add a badge to your website