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CULLEN'S BAR & GRILL

3741 N SOUTHPORT AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

CULLEN'S BAR & GRILL has been inspected 6 times by Chicago Department of Public Health since June 16, 2010. The most recent inspection, on May 9, 2016, found no infractions.

1 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: Food temperature control and Food source, labelling and allergens.

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.

  • 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 on June 16, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 January 13, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 5 times across 4 separate inspections, most recently on January 13, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 January 13, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 separate inspections, most recently on January 13, 2015. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, TURKEY, ETC.) ARE HANDLED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHEN POTENTAILLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS NOT LABELED OR DATED INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO LABEL/DATE FOODS (FIRST IN, FIRST OUT).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP ON SHELVES IN PREP AREA, ON MEAT SLICER ALSO OBSERVED GREASE BUILD UP INSIDE FRYERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN SHELVES AND EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD/DIRT BUILD UP INSIDE ALL FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DRIPPING FROM CEILING IN THE HACKETT ROOM BY MERCURY SALES AND SERVICE DOOR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN CEILING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HANDWASH BOWL AT BAR. INSTRUCTED MANAGER TO PROVIDE EXPOSED HANDWASH BOWL AT BAR WITH RUNNING HOT AND COLD WATER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS NOT CERTIFIED. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF EMPLOYEES ON PREMISES.
  3. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR MANAGER ONSITE WHILE POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, PORK, ETC.) INSTRUCTED TO HAVE CERTIFIED MANAGER ONSITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALK-IN COOLER FAN VENT COVER IN THE BASEMENT TO REMOVE DUST AND FOOD DEBRIS BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED HEAVY DIRT/GRIME BUILDUP UNDER THE LOW TEMP DISHMACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE ABOVE THE KITCHEN PREP AREA.
  4. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER NOR CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SUCH AS MEATLOAF, SOUPS, CHICKEN WINGS, GALWAY SHRIMP ETC.INSTRUCTED TO ENROLL PROVIDE CITY OF CHICAGO CERTIFICATE AND OPERATE WITH A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVE. SERIOUS CITATION ISSUED 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE FOR CUSTOMERS.MUST HAVE SUMMARY INSPECTION REPORT POSTED. SUMMARY REPORT GIVEN AND POSTED. SERIOUS CITATION ISSUED 7-42-010(B).
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOPS IN A CLEAN AND SANITIZE CONTAINER. WIPING CLOTHS MUST BE PROPERLY STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
  5. Tag Removal

    1 infraction

    • 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.KEEP FLOOR DRY BEHIND BAR AREA(P-BAR).
  6. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND TWO DISPLAY PREP COOLER IN KITCHEN AT IMPROPER TEMPERATURE,50.5F TO 60F (AIR TEMP).BOTH DISPLAY PREP COOLER HAD POTENTIALLY HAZARDOUS FOOD STORE IN THEM(COOKED CHICKEN, TUNA, ROAST BEEF,SLICED AVOCADO,ETC) TAGGED UNIT "HELD FOR INSPECTION"DO NOT USE UNIT.FAX A LETTER WHEN UNITS ARE FIXED(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO58587-17
    • 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. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM ABOVE UNITS:COLESLAW AT TEMP OF 63F; TUNA AT TEMP 60F;COOKED BAR-B-QUE CHICKEN AT TEMP OF 52F TO 58.7F; SLICED AVOCADO AT TEMP OF 58.8F; COOKED PASTA AT TEMP OF 64.3F.FOUND IN WALK-IN COOLER COOKED CORNED BEEF AT TEMP OF 77.7F; COOKED TURKEY BREAST AT TEMP OF 78.8F; CHICKEN POT PIE AT 122F TO 125F AND COLESLAW AT TEMP OF 71.7F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDER NO COOLING PROCESS LOG PROVIDED. FOOD DISCARDED AND DENATURED: POUNDS 40,VALUE 300.CRITICAL VIOLATION:7-38-005(A) HOOOO58587-17
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED DISH MACHINE IN USE ,WITHOUT SANITIZING SOLUTION .(oPPM).MUST MAINTAIN 100 PPM.TAGGED UNIT"HELD FOR INSPECTION".PERSONALLY SET UP 3 COMPARTMENT SINK(WASH,RINSE AND SANITIZE,100PPM).FAX A LETTER WHEN UNIT IS FIXED(FAX#312-746-4240).CRITICAL VIOLATION:7-38-030 HOOOO58588-18
    • 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 SITE WITH SANITATION CERTIFICATE ON PREMISES, WHEN POTENTIALLY HAZARDOUS WERE COOKED AND SERVED.INSTRUCTED TO ENROLL TO SANITATION CLASS.SERIOUS VIOLATION:7-38-012 HOOOO58588-18
    • 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.KEEP FLOOR DRY BEHIND BAR AREA(P-BAR).

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