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DANK HAUS GERMAN AMERICAN CULTURAL CENTER

4740 N WESTERN AVE, CHICAGO, IL 60625 · Restaurant (Catering)

Inspection summary

DANK HAUS GERMAN AMERICAN CULTURAL CENTER has been inspected 13 times by Chicago Department of Public Health since May 2, 2011. The most recent inspection, on November 20, 2020, found no infractions.

1 of 13 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 and Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on October 23, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 October 15, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 16 times across 8 separate inspections, most recently on February 15, 2018. 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 6 times across 6 separate inspections, most recently on February 4, 2020. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  • 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 4 times across 3 separate inspections, most recently on February 4, 2020. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-204.11 OBSERVED NO EXPOSED HAND WASHING SINKS LOCATED IN THE 4TH FLOOR BAR AREA AND 6TH FLOOR PREP KITCHEN WHERE FOOD AND DRINKS ARE PREPARED. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN BOTH AREAS WITH HOT AND COLD RUNNING WATER. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.
  3. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THAT THE HAND WASHING SINK IN THE 4TH FLOOR MEN'S WASHROOM WAS NOT OPERATIONAL. MANAGEMENT INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER TO THE HAND WASHING SINK. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EXPOSED HAND WASHING SINKS LOCATED IN THE 4TH FLOOR BAR AREA AND 6TH FLOOR PREP KITCHEN WHERE FOOD AND DRINKS ARE PREPARED. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN BOTH AREAS. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE INTERIOR OF THE ICE MACHINE AND 5TH FLOOR PREP COOLER.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION #58 FROM REPORT #2359789 ON 2/4/20 NOT CORRECTED: 58 - NOTED CERTIFIED FOOD MANAGERS WITHOUT ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.
  4. Canvass

    3 infractions

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF LIGHTS OVER 2ND FLOOR BAR AREA
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM REQUIRED EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S WITH OUT MANAGER CERTIFICATION PARTICIPATING IN FOOD PREPARATION AND SERVICE MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS WITH ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  5. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-010.NO CITATION ISSUED -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005 -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE AND MAINTAIN PROPER SIGNAGE AT ALL HAND WASHING SINKS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICE NOT LOCATED AT UTILITY SINK LOCATED IN(MENS WASHROOM). INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
  6. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE EXPOSED AND SINK AND ICE BIN BEHIND THE BAR IN 6TH FLOOR SKYLINE LOUNGE.
  7. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE ICE BIN COVERS FOR ICE BINS BEHIND BAR AREAS AND INSTALL SPLASHGUARD AT LEFT SIDE OF EXPOSED HANDSINK AT 5TH FLOOR/BAR AND MAINTAIN.
  8. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed the men's 5th floor washroom faucets not staying on long enough. Instructed facility to repair so water stays on at least 15 seconds and to maintain. Observed the 5th floor side storage/bar area without an exposed handsink. Instructed facility to install and maintain.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • LEAKING CONDENSATION WATER INSIDE REACH-IN COOLER, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HAND SINKS AT BAR AREAS, INSTRUCTED TO PROVIDE EXPOSED HAND SINKS FOR ALL BAR AREAS,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SINKS, TOILET FACILITIES, TABLES, AND PREP TABLES NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE AND BEHIND EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THREE COMPARTMENT IN BAR AREA SLOW DRAINING. INSTRUCTED TO REPAIR TO PREVENT SLOW DRAINING.
  11. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUST ON BOTTOM AREA OF BEER COOLER BEHIND BAR, INSTRUCTED TO REPAINT/SEAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS INSIDE THE PREP REACH IN COOLER AND BAR CABINETS, INSTRUCTED TO CLEAN/SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOORS AT BOTH BAR AREAS, MUST DETAIL CLEAN FLOORS, UNDER SINKS AND COOLER AT ABOVE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OPENINGS NOTED AROUND PIPES IN THE KITCHEN, INSTRUCTED TO SEAL OPENINGS TO PREVENT PEST ENTRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN FAUCET FOR 3PART SINK AND LEAKY PIPES UNDER SAME SINK; INSTRUCTED TO REPAIR OR REPLACE FAUCET AND PIPES.
  12. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND REPAINT RUSTED STORAGE RACKS INSIDE PREP COOLER IN THE KITCHEN AND INSIDE BEER REACH-IN COOLER (BEHIND MAIN BAR).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS UNDER AND BEHIND COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT 3 COMPARTMENT SINK (MAIN BAR).------------MUST PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN KITCHEN.
  13. Canvass

    4 infractions

    • 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. MUST CLEAN FLOORS THRU-OUT KITCHEN AND CLOSET.
    • 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. MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, AND REPLACE MISSING BASEBOARDS THRU-OUT KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST SEAL RUSTY GREASE TRAP UNDER 3PART SINK IN KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT JANITOR CLOSET, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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