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COOBAH II

3423 N SOUTHPORT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

COOBAH II has been inspected 6 times by Chicago Department of Public Health since June 23, 2010. The most recent inspection, on January 8, 2015, found no infractions.

3 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: Pests, Food source, labelling and allergens and Food temperature control.

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.

  • 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 September 19, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 September 19, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 23, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 July 30, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 3 separate inspections, most recently on July 30, 2014. 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

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BROKEN FLOOR TILES IN 1ST FLOOR FOOD PREPARATION AREA IN FRONT OF ICE CREAM CHEST FREEZER AND PREP COOLERS. MUST REPLACE/MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • WASHROOM DOOR EAST SIDE OF PREMISES NOT SELF-CLOSING. MUST PROVIDE A SELF-CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION ON WEST SIDE WASHROOM IS NOT WORKING. MUST REPAIR/MAINTAIN. EXPOSED HANDWASH SINK IN BASEMENT FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN. LEAKY FAUCET BASE AT 3-COMPARTMENT SINK IN 1ST FLOOR FOOD PREPARATION AREA. MUST REPAIR/ MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Observed mice droppings-approximately 30 behind kitchen multi-use storage shelvings along north wallbase at basement food prep area. Front entry door has 1/4" gap at left bottom corner,rear door bottom right corner.Also,live fruit flies behind bar counter. Instructed to rodent proof door to prevent rodent and insect entry. Also, establishment does have pest control logbook on premises. Instructed to remove all rodent activity and have licensed pest control service premises and provide logbook with all required documents include a map locator indicating all pest control services are provided for this food establishment. Serious citation issued 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food stored in coolers must be dated & labeled. All clean single service utensils must be stored with handles up.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced.A SPLASHGUARD IS NEEDED AT THE EXPOSED HANDSINK NEXT TO PREP SINK IN THE PREP AREA IN BASEMENT.ASLSO,MUST REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH. ICE BIN COVER FOR ICE BIN BEHIND BAR MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVERS INSIDE THE WALK-IN-COOLER,SIDES OF HOT COOKINNG EQUIPMENTS,INTERIORS OF DEEP FRYERS,MANUAL CAN OPENER AND HOUSING ATTACHED ETC. REQUIRE A DETAIL CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING THROUGHOUT THE PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTING IN THE DISHMACHINE AREA MUST BE SHIELDED WITH END CAPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN,ORGANIZE REAR HOT WATER TANK ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.ITEMS KEP MUST BE PROPERLY STORED 6" OFF FLOOR/WALL FOR EASIER CLEANING.
  5. Canvass

    0 infractions

  6. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED MASHED POTATOES AT 54.6F, CORN BISQUE AT 46.0F, GAZPACHO AT 45.5F, STUFFING AT 44.7F, CRAB SALAD AT 44.2F, CHILAQUILES AT 46.4F, CAESAR DRESSING AT 44.6F, CHICKEN AT 44.7F. MANAGEMENT VOLUNATRILY DISCARDED 45# OF FOOD WORTH $55. CRITICAL VIOLATION 7-38-005A.
    • 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. DETAIL CLEAN THE WALLS OF THE PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. THE VENTILATION FAN IN THE MEN'S RESTROOM IS NOT OPERATIONAL. MUST REPAIR.

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