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Columbus Restaurant & Bar

651 W WASHINGTON BLVD, CHICAGO, IL 60661 · Restaurant

Inspection summary

Columbus Restaurant & Bar has been inspected 6 times by Chicago Department of Public Health since July 12, 2010. The most recent inspection, on May 23, 2012, found no infractions.

4 of 6 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, Handwashing and staff hygiene and Pests.

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.

  • 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 April 8, 2011. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 8, 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 8, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 once on July 12, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 across 2 separate inspections, most recently on April 8, 2011. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    10 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • SOURCE OF CROSS CONTAMINATION NOT CONTROLLED. OBSERVED EXCESSIVE MOLD AND SLIME BUILD UP ON INTERIOR OF ICE MACHINE AND DRIPPING ONTO CONSUMABLE ICE. MUST DISCARD CONTAMINATED ICE,CLEAN AND SANITIZE INTERIOR OF ICE MACHINE AND PROPERLY MAINTAIN. CRITICAL CITATION ISSUED 7-38-005A.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • STAFF HAND WASHING FACILITIES NOT PROPERLY MAINTAINED. NO HOT RUNNING WATER IN MENS OR WOMENS WASHROOMS. MUST PROVIDE HOT RUNNING WATER AT ALL SINKS AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP AT BAR HAND SINK. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE WASTE GREASE AND GARBAGE AREA NOT PROPERLY MAINTAINED. FOUND EXCESSIVE GREASE BUILD UP ON EXTERIOR OF WASTE GREASE RECEPTABLE. ALSO NOTED EXCESSIVE GARBAGE ON GROUND AROUND GREASE RECEPTACLE. MUST CLEAN THE EXTERIOR OF GREASE RECEPTACLE,REMOVE EXCESSIVE GARBAGE FROM GROUND AND PROPERLY MAINTAIN AREA. SERIOUS CITATION ISSUED 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012. (REHEATING GYRO MEAT)
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION REPORT SUMMARY FROM PREVIOUS INSPECTION NOT POSTED AND VISIBLE TO CUSTOMERS. OBSERVED SUMMARY LOCATED INSIDE THE PEST CONTROL LOG BOOK. SUMMARY MUST BE DISPLAYED AND VISIBLE TO CUSTOMERS AT ALL TIMES. SERIOUS CITATION ISSUED 7-42-010B.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPES UNDER BAR EXPOSED HAND BOWL AND LEAKY FAUCET AT BAR 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST BETTER ORGANIZE 2ND FLOOR STORAGE AREA AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE SANITARY CONTAINERS TO STORE ICE SCOOPS BEHIND THE BAR.
    • 70. NO SMOKING REGULATIONS
      • OBSERVED ASHTRAY CONTAINING ASHES IN PREP AREA. MUST REMOVE ASHTRAY FROM ALL AREAS WHERE SMOKING IS PROHIBITED. SERIOUS CITATION ISSUED 7-32-020C.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. No one on premises with a city certificate, during inspection, while handling/cooking/serving P.H.F. Must have a City of Chgo Food Certified Manager to oversee food processing from delivery to service. Mr. Apostolopoulos was not on premises at this time.
    • 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. Observed a heavy waste water leak under the right comp (of the 3-comp sink) in kitchen, where a pan catches the water. Must fix & 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. All cutting boards with deep,dark grooves must be sanded/bleached or replaced- to make surfaces smooth/easily cleanable.
    • 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. Dusty fan guards,compressors of most coolers must be kept clean.
    • 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. Missing light cover/shield inside the hood of cooking equipment must be provided.

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