Skip to content
Loading map…

CYRANO'S BISTROT AND WINE BAR

546 N WELLS ST, CHICAGO, IL 60654 · Restaurant

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    9 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • NOTED A CONTAINER OF SHELLFISH (MUSSELS) WITH NO TAGS INSIDE WALK IN COOLER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO CONTAINER UNTIL THE LAST BATCH OF SHELLFISH IS CONSUMED AND THEN THE TAG IS STORED IN A FOLDER FOR ADDITIONAL 90 DAYS. MANAGER IMMEDIATELY DISPOSED OF 10 LBS OF PRODUCTS WORTH $30.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED EMPLOYEE WASHING DISHES AT THE LOW TEMPERATURE DISH WASHER AND NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) WAS 0PPM. INSTRUCTED NOT TO USE EQUIPMENT UNTIL IT IS PROPERLY SANITIZING AT 50PPM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES THROUGH OUT NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY AND DIRTY SHELVES BY HAND WASH SINK AT THE FIRST FLOOR PREP AREA AND INSIDE ALL WALK IN COOLERS AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN, PAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.....NOTED ICE SCOOPS AT THE ICE MACHINE AND BAR WITH NO ICE SCOOP HOLDERS. INSTRUCTED TO PROVIDE.....NOTED NO HAND WASH SINK AT THE BAR FOOD PREP AREA ON THE FIRST FLOOR. INSTRUCTED TO PROVIDE A HAND WASH SINK AT THE BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED A GRAYISH SUBSTANCE INSIDE SODA GUN HOLDERS AT THE BAR PREP AREA. ALSO NOTED A SLIGHT DISCOLORATION INSIDE INNER LINING OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT THROUGH OUT ESPECIALLY AT THE PREP AREAS (FIRST FLOOR AND BASEMENT).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HEAVY STAINS AND MISSING TILES ON CEILING THROUGH OUT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKAGE AT THE FAUCET OF ONE COMPARTMENT SINK ON THE FIRST FLOOR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER INSIDE ELECTRICAL ROOM ON FIRST FLOOR. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES,CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PESTS.
  4. Canvass

    0 infractions

  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD SHELVES IN 1ST FLOOR KITCHEN AREA, INSTRUCTED TO SEAL OR PROVIDE NON-ABSORBAND SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES, DEEP FRYER CABINET, COOLER INTERIOR AND PREP TABLES NOT CLEAN, FOOD AND GREASE BUILD-UP, INSTRUCTED MGR TO CLEA AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BEHIND COOKING LINE NOT CLEAN, FOOD DEBRIS AND TRASH NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CRACKS AND CREVICES NOTED AT KITCHEN WALLS, INSTRUCTED TO SEAL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO HAVE ALL FOOD HANDLERS WITH PROPER HAIR RESTRAINTS.
  6. Complaint Re-Inspection

    0 infractions

  7. Complaint

    13 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED CROSS CONTAMINATION INSIDE OF THE ICE MACHINE. OBSERVED EXCESSIVE MOLD GROWTH ON INTERIOR CONTACT SURFACES INSIDE OF THE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST TURN OFF UNIT, REMOVE ICE AND HAVE INTERIOR SURFACES CLEANED AND SANITIZED. CRITICAL VIOLATION 7-38-005A.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED OVER 20 LIVE COCKROACHES ON THE WALLS, EQUIPMENT, CEILING, FLOOR OF THE BASEMENT PREP AREA AND DISHWASH AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. CRITICAL VIOLATION 7-38-020.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE INSIDE OF THE BASEMENT WALK-IN PRODUCE COOLER. OBSERVED UNPROTECTED FRUITS, VEGETABLES, PREPARED FOODS STORED UNDER A LEAKING CONDENSATION DRIP PAN IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REMOVE AND DISCARD ALL AFFECTED FOODS STORED UNDERNEATH THE DRIP PAN. MANAGEMENT VOLUNATRILY DISCARDED 50# OF FOOD WORTH $175. SERIOUS VIOLATION 7-38-005A.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. PREMISES DOES NOT HAVE THEIR OWN GREASE DUMPSTER ON PREMISES, NO RECEIPT. MANAGER STATED THAT THEY USE THE GREASE DUMPSTER ALONG WITH THE RESTAURANT NEXT DOOR. THE GREASE DUMPSTER IS EMBEDDED WITH GREASE ALONG THE TOP AND SIDES OF THE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE DUMPSTER. RECOMMEND THAT THE RESTAURANT GETS THEIR OWN DUMPSTER FOR GREASE REMOVAL. SERIOUS VIOLATION 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #277363 ON 7/14/10 NOT CORRECTED: 32/01 - OBSERVED PREP REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE ALL DAMAGED COOLERS DOOR GASKETS. 33/01 - THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS ON EXTERIOR/INTERIOR OF ALL PREP COOLERS, GREASE BUILD UP INSIDE FRYERS AND ON VENTILATION HOOD SPRINKLERS, FOOD DEBRIS ON SHELVES THROUGHOUT PREP AREAS AND EXTERIOR OF DISHMACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT. 34/01- OBSERVED FOOD/DIRT BUILD UP ON FLOORS THROUGHOUT PREP AREAS UNDER AND AROUND ALL EQUIPMENT. MUST DETAIL CLEAN FLOOR THROUGHOUT PREP AREAS AND MAINTAIN. 35/01 - OBSERVED SMALL HOLES IN WALL BEHIND BASEMENT 3-COMPARTMENT SINK AND FOOD DEBRIS BEHIND AND AROUND DISHMACHINE. MUST SEAL ALL HOLES IN WALL AND CLEAN ALL UNCLEAN WALLS/MAINTAIN WALLS. 36/01- MUST PROVIDE LIGHT BULB AT 1ST FLOOR VENTILATION HOOD, AND CEILING LIGHT COVER ABOVE 1ST FLOOR PREP AREA. SERIOUS VIOLATION 7-42-090.
    • 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 REPAIR THE TORN RUBBER DOOR GASKET INSIDE OF THE 1ST FLOOR SALAD PREP COOLER. REPAIR THE RUSTED OUT PREP TABLE BEHIND THE DISHMACHINE.
    • 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 ALL FOOD AND NON-FOOD CONTACT SURFACES THROUGHOUT BOTH PREP AREAS, INCLUDING: ALL COOKING EQUIPMENT, PREP TABLES, STORAGE SHELVES, WIRE RACKS, DISHMACHINE, GREASE TRAPS, ROTISSERIE OVEN, FAN COVERS IN THE PREP COOLERS, INTERIOR OF ALL PREP COOLERS, MICROWAVES, GAS LINES BEHIND COOKING EQUIPMENT, CLEAN AND ORGANIZE THE INTERIOR OF ALL WALK-IN COOLERS AND FREEZERS, LIGHT SHIELDS.
    • 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 THROUGHOUT BOTH PREP AREAS, AND WALK-IN COOLERS. REMOVE ANY STANDING WATER THROUGHOUT, ESPECIALLY IN THE LOCKER ROOM AREA. REPAIR THE FLOOR IN THE WALK-IN FREEZER SO THAT THERE ARE NO OPENINGS.
    • 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 THROUGHOUT THE PREP AREAS. REPAIR ANY DAMAGED DRYWALL WALLS, CEILING, AND FRP BOARD. MUST SEAL ANY OPENINGS IN THE WALLS. MUST PROVIDE CEILING TILES THROUGHOUT THE BASEMENT AREA. REPLACE ANY BROKEN OR MISSING BASEBOARD TILES IN THE BASEMENT PREP AREA. REPLACE STAINED CEILING TILES IN THE 1ST FLOOR 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. MUST REPAIR THE VENTILATION FAN IN THE BASEMENT MEN'S RESTROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKING WATER HANDLE AT THE MOP SINK. REPAIR THE CONDENSER DRIP PAN IN THE PRODUCE WALK-IN COOLER. REPAIR THE SPRAY NOZZLE SINK AND MAKE SURE IT IS NOT LEAKING.
    • 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. MUST PROVIDE A THERMOMETER INSIDE OF ALL REFRIGERATION UNITS.
    • 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. OBSERVED EXCESSIVE CLUTTER ON THE FLOOR IN THE BASEMENT BAR AREA. MUST REMOVE ANY CLUTTER OR STORE IT AT LEAST 6" OFF OF THE FLOOR TO PREVENT PEST HARBOARGAGE.