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DEPT OF REHABILITATION SVC./BEPB

77 W JACKSON BLVD, CHICAGO, IL 60604 · Restaurant

Inspection summary

DEPT OF REHABILITATION SVC./BEPB has been inspected 9 times by Chicago Department of Public Health since June 18, 2014. The most recent inspection, on September 27, 2022, found no infractions.

3 of 9 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, Food source, labelling and allergens and Food temperature control.

The last 2 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.

  • 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 4 times across 2 separate inspections, most recently on December 11, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on January 15, 2015. 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 December 11, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 January 8, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 8, 2015. For example: TOXIC ITEMS PROPERLY STORED, LABELED AND 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-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
      • OBSERVED NO HAND SINK IN REAR WARE WASHING AREA OF FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE AND COFFEE MACHINES. MUST INSTALL SO BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS AND SHELVES IN REAR STORAGE ROOMS.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
  4. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS NOT CLEAN IN DISH WASHING ROOM. INSTRUCTED TO CLEAN/MAINTAIN.
  5. Canvass

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED BOTH FEMALE FOOD HANDLERS NOT WASHING THEIR HANDS AFTER HANDLING MONEY, USING THE WASH CLOTH TO WIPE DOWN THE FOOD PREPARATION TABLE AND PUTTING ON GLOVES. INSTRUCTED TO PROPERLY WASH HANDS WHEN MULTI-TASKING AND BEFORE/AFTER PUTTING ON GLOVES. CRITICAL VIOLATION 7-38-010
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE SANITIZER HOSE HANGS TO LOW IN BOTH THE WASH AND SANITIZER COMPARTMENTS OF THE 3-COMPARTMENT SINK. INSTRUCTED TO SHORTEN THE HOSE. MAINTAIN SAME.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • THE FOOD HANDLERS WERE NOT WEARING A HAIR RESTRAINT WHILE IN THE FOOD PREPARATION AREA SERVING THE CUSTOMERS. INSTRUCTED TO HAVE ALL FOOD HANDLERS TO WEAR A HAIR RESTRAINT WHEN IN THE FOOD PREPARATION AREA AND WHILE PREPARING/SERVING FOOD.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MANAGER NOT ABLE TO PROVIDE PROOF THAT THE FOOD HANDLERS MET THE ILLINOIS DEPARTMENT OF PUBLIC HEALTH FOOD HANDLER REQUIREMENTS. INSTRUCTED TO HAVE EMPLOYEES TAKE THE ONLINE COURSE AND PROVIDE PROOF.
  6. Canvass

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSTRUCTED HAND WASH SINK, OBSEERVED EMPLOYEE FREQUENTLY RINSING UTENSILS (MILK STEAMING KETTLE ) IN PREP AREA HAND WASH SINK. INSTRUCTED MGR NOT TO RINSE OR WASH ANY UTENSILS IN HANDS WASHING SINK. CRITICAL CITAION ISSUED 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE NO CERTIFICATE POSTED WHILE SERVING AND HANDLING POTENTIALLY HAZARDOUS FOODS ( CHICKEN,SOUP, DELI MEAT..)INSTRUCTED MGR TO OBTAIN. SERIOUS CITAION ISSUED 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DISPOSABLE FOOD CONTAINERS USED TO STORE FOOD IN PREP AREA, INSTRUCTED TO USE PROPER UTENSILS THAT CAN BE WASHED AND SANITATIZED.
  7. License Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE AND LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS. FOUND PRE-PACKAGED SANDWICHES AND SMALL PLASTIC FRUIT CONTAINERS NOT PROPERLY LABELED AT THE COLD HOLDING UNIT. MUST PROVIDE FOOD NAME, DATE AND BUSINESS INFORMATION ON LABEL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE ICE CHUTE AND INTERIOR PANEL AT THE ICE MACHINE TO REMOVE SLIGHT GRIME BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW PREVENTION DEVICE FOR THE ICE MACHINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD HANDLER'S WITH THE ILLINOIS FOOD HANDLER'S CERTIFICATION AT ALL TIMES. ALL FOOD PREP STAFF MUST PROVIDE ABOVE STATED DOCUMENT.
  8. License

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • DURING INSPECTION PREMISES DID NOT HAVE A PEST CONTROL LOG BOOK ON PREMISES. MUST PROVIDE A PEST CONTROL LOG BOOK ON PREMISES AT ALL TIMES.
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • DURING INSPECTION FOUND A TALL PLASTIC SPRAY BOTTLE HOLDING BLEACH BEING STORED UNDER THE PREP SINK NOT PROPERLY LABELED. ALL TOXIC ITEMS MUST BE PROPERLY LABELED AT ALL TIMES. CDI. MANAGER WAS INSTRUCTED TO LABEL PLASTIC SPRAY BOTTLE DURING INSPECTION.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE AND LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS. FOUND PRE-PACKAGED SANDWICHES AND SMALL PLASTIC FRUIT CONTAINERS NOT PROPERLY LABELED AT THE COLD HOLDING UNIT. MUST PROVIDE FOOD NAME, DATE AND BUSINESS INFORMATION ON LABEL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE ICE CHUTE AND INTERIOR PANEL AT THE ICE MACHINE TO REMOVE SLIGHT GRIME BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW PREVENTION DEVICE FOR THE ICE MACHINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD HANDLER'S WITH THE ILLINOIS FOOD HANDLER'S CERTIFICATION AT ALL TIMES. ALL FOOD PREP STAFF MUST PROVIDE ABOVE STATED DOCUMENT.
  9. License

    0 infractions

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