DIANA'S FOOD & RESTAURANT

1000 N FRANCISCO AVE, CHICAGO, IL 60622 · Restaurant

24 inspections

1. CanvassMay 21, 2026

   0 infractions

2. Non-InspectionAug 20, 2025

   0 infractions

3. Canvass Re-InspectionSep 18, 2024

   4 infractions

   • 40. PERSONAL CLEANLINESS
     • 2-402.11 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A HAIR RESTRAINT WHILE PREPARING FOOD. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.11 REPLACE THE BROKEN FLOOR TILES IN THE FOOD PREP AREA. OBSERVED OPEN DRYWALL WALLS AND UNPAINTED DRYWALL IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO SEAL AND PAINT ALL DRYWALL SECTIONS IN THE FOOD PREP AREA.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • 6-202.11 OBSERVED SEVERAL LIGHT FIXTURES MISSING PLASTIC END CAPS AT THE ENDS OF THE PLASTIC SHIELDS. MANAGEMENT INSTRUCTED TO PROVIDE END CAPS AT THE LIGHT FIXTURES WHERE MISSING.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
4. CanvassSep 4, 2024

   7 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
   • 40. PERSONAL CLEANLINESS
     • OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A HAIR RESTRAINT WHILE PREPARING FOOD. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
   • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
     • OBSERVED NO CHEMICAL TEST STRIPS ON THE PREMISES TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • REPLACE THE BROKEN FLOOR TILES IN THE FOOD PREP AREA. OBSERVED OPEN DRYWALL WALLS AND UNPAINTED DRYWALL IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO SEAL AND PAINT ALL DRYWALL SECTIONS IN THE FOOD PREP AREA.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED SEVERAL LIGHT FIXTURES MISSING PLASTIC END CAPS AT THE ENDS OF THE PLASTIC SHIELDS. MANAGEMENT INSTRUCTED TO PROVIDE END CAPS AT THE LIGHT FIXTURES WHERE MISSING.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATION FROM REPORT #2587335 ON 12/21/23 NOT CORRECTED: 57 - UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES FOR ALL FOOD EMPLOYEES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
5. CanvassDec 21, 2023

   2 infractions

   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBERVED WET MOP STORED IN THE BUCKET IN THE REAR UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES FOR ALL FOOD EMPLOYEES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.
6. Canvass Re-InspectionJun 8, 2022

   3 infractions

   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED A 1/4" GAP AT THE BOTTOM RIGHT OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED A LEAK AT FAUCET OF THE FRONT FOOD PREP AREA HAND SINK AND THE THIRD COMPARTMENT OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR PLUMBING.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
7. CanvassJun 1, 2022

   5 infractions

   • 36. THERMOMETERS PROVIDED & ACCURATE
     • OBSERVED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED AND SERVED. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED A 1/4" GAP AT THE BOTTOM RIGHT OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED A LEAK AT FAUCET OF THE FRONT FOOD PREP AREA HAND SINK AND THE THIRD COMPARTMENT OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR PLUMBING.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED NO COVERED RECEPTACLE IN THE UNISEX PUBLIC/STAFF TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
8. CanvassJan 3, 2020

   1 infraction

   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • OBSERVED PROCEDURE, BUT NO CLEAN UP KIT FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
9. CanvassJan 24, 2019

   12 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR TO HAND WASHING SINK IN WASHROOM. MUST PROVIDE AND MAINTAIN.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED NO PROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE SERVICE SINK. INSTRUCTED TO INSTALL A BACKFLOW PREVENTER DEVICE SO THAT CAN B E LOCATED TO BE SERVICE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DIRT AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED BURNOUT LIGHT IN REAR STORAGE ROOM. MUST PROVIDE AND MAINTAIN.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • FOOD HANDLER REQUIREMENTS NOT MET NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGERS ON SITE WITH THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
10. CanvassApr 18, 2017

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED MEAT STORED DIRECTLY IN GROCERY BAGS LOCATED IN THE 2-DOOR REACH-IN FREEZER IN THE REAR. INSTRUCTED TO STORE MEATS IN FOOD GRADE STORAGE BAGS AT ALL TIMES.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPARED FOOD ITEMS IN THE REACH-IN REFRIGERATOR WITHOUT A PROPER DATE OF PREPARATION LABEL. COOKED/PREPARED FOODS OUT OF ORIGINAL CONTAINER MUST HAVE LABEL WITH THE DATE OF PREPARATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DEBRIS BUILDUP UNDER THE DRY STORAGE RACKS IN THE REAR PREP AREA NEAR THE REAR EXIT DOOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKS UNDER THE 2ND AND 3RD COMPARTMENT SINKS OF THE 3-COMPARTMENT SINK DRIPPING INTO BUCKETS UNDER THE PIPES. INSTRUCTED TO REPAIR SINKS TO PREVENT DRIPPING AND MAINTAIN.
11. Canvass Re-InspectionMay 11, 2016

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXPOSED HAND SINK WITH ATTACHED PREP COUNTER,WHICH PRESENTLY EMPLOYEE USING TO PREP FOOD. SPLASH GUARD IN NEEDED BETWEEN EXPOSED HAND SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. RAW WOOD SHELVES BY THE EXPOSED AND SINK IN THE KITCHEN SURFACE IS POROUS,INSTRUCTED SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE OBSERVED OILY/GRIME CARD BOARDS ON SHELVES,INSTRUCTED TO REMOVE AND CLEAN THROUGHOUT
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE BUILD-UP INSIDE THE ICE CHEST FREEZER AND REACH-IN FREEZER,INSTRUCTED TO REMOVE,CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESS GRIME ON FLOORS SPECIALLY UNDER AND AROUND COOKING EQUIPMENTS,ALSO ALONG BASE BOARD WALLS BEHIND FLOOR PIPES AND CORNERS.INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DEBRIS/GRIME /SPIDER WEBS ON WALLS THROUGHOUT THE PREMISES.INSTRUCTED TO CLEAN AND MAINTAIN WINDOW FAN ABOVE THE THREE COMPARTENT SINKS WITH GREASE AND DUST BUILD UP,INSTRUCTED TO CLEAN AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXCESS CONSTRUCTION MATERIAL,SHELVES,UNUSED CHEST FREEZER ARE STORED AT OUTSIDE REAR AREA BY THE BACK DOOR,INSTRUCTED TO REMOVE WHAT IS NOT NEEDED AND ELEVATE AND ORGANIZE OTHER ITEMS
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO CERTIFICATE OF FOOD HANDLERS PROVIDED ON PREMISES. INSTRUCTED TO PROVIDE. INFORMATION GIVEN
12. CanvassMay 9, 2016

    9 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED CERTIFIED MANAGER HANDLING MONEY/CASH REGISTRAR WIPED HANDS ON PANTS,THAN WITHOUT WASHING HANDS GLOVED HIS HANDS AND MADE A SANDWICH FOR COSTUMERS,ALSO BROKE FRESH EGGS TO MAKE A HAM OMELET.OTHER EMPLOYEES WITH ONE GLOVE ON OR NO GLOVES TOUCHING NON-FOOD CONTACT SURFACE FROM DIRTY CONTAINER,WASHING DISHES,WIPING SHELVES,AND WIPING HAND ON APRON. NO HAND WASHING PRIOR TO PUT ON GLOVES.INFORMATION GIVEN ON HAND WASHING.MUST WASH HAND PRIOR TO GLOVE HANDS AND TOUCH READY TO EAT FOOD. CRITICAL VIOLATION:7-38-010(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HAND SINK IN PREP AREA NOT MAINTAINED.NO SOAP(INSTEAD OF THE HAND SOAP A HAND SANITIZER SOLUTION WAS AT SINK BY THE FAUCET NECK)NO PAPER TOWEL PROVIDE AT EXPOSED HAND SINK IN PREP AREA,ALSO SAME SINK WAS NOT ACCESSIBLE,POTS AND UTENSILS WERE STORED AT SAID SINK. REAR EXPOSED HAND SINK IN POOR REPAIR,BOTH WATER HANDLES NOT EASILY TO BE TURNED,ALSO SINK IS CLOGGED. INSTRUCTED TO REPAIR CAUSE AT REAR EXPOSED HAND SINK. SOAP AND PAPER TOWELS PROVIDE IN THE KITCHEN EXPOSED HAND SINK, HAND SANITIZER REMOVED,INSTRUCTED TO USE SOAP ONLY FOR HAND WASHING. CRITICAL VIOLATION:7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO LABEL PROVIDED AT SINGLE SERVING OF FLAN CAKE AND RICE PUDDING SOLD TO CUSTOMERS. ALL PREPACKAGED FOODS ON PREMISES FOR SALE HAVE PROPER LABEL FROM FOOD INGREDIENT AND NAME OF THE BUSINESS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXPOSED HAND SINK WITH ATTACHED PREP COUNTER,WHICH PRESENTLY EMPLOYEE USING TO PREP FOOD. SPLASH GUARD IN NEEDED BETWEEN EXPOSED HAND SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. RAW WOOD SHELVES BY THE EXPOSED AND SINK IN THE KITCHEN SURFACE IS POROUS,INSTRUCTED SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE OBSERVED OILY/GRIME CARD BOARDS ON SHELVES,INSTRUCTED TO REMOVE AND CLEAN THROUGHOUT
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE BUILD-UP INSIDE THE ICE CHEST FREEZER AND REACH-IN FREEZER,INSTRUCTED TO REMOVE,CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESS GRIME ON FLOORS SPECIALLY UNDER AND AROUND COOKING EQUIPMENTS,ALSO ALONG BASE BOARD WALLS BEHIND FLOOR PIPES AND CORNERS.INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DEBRIS/GRIME /SPIDER WEBS ON WALLS THROUGHOUT THE PREMISES.INSTRUCTED TO CLEAN AND MAINTAIN WINDOW FAN ABOVE THE THREE COMPARTENT SINKS WITH GREASE AND DUST BUILD UP,INSTRUCTED TO CLEAN AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXCESS CONSTRUCTION MATERIAL,SHELVES,UNUSED CHEST FREEZER ARE STORED AT OUTSIDE REAR AREA BY THE BACK DOOR,INSTRUCTED TO REMOVE WHAT IS NOT NEEDED AND ELEVATE AND ORGANIZE OTHER ITEMS
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO CERTIFICATE OF FOOD HANDLERS PROVIDED ON PREMISES. INSTRUCTED TO PROVIDE. INFORMATION GIVEN
13. Canvass Re-InspectionSep 17, 2015

    0 infractions

14. CanvassAug 21, 2015

    5 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED FOOD FROM AN UNAPPROVED SOURCE BEING SOLD IN THE RESTAURANT. MANAGEMENT HAD NO VALID RECEIPT OR INVOICE FROM A LICENSED ESTABLISHMENT FOR THE BLOOD SAUSAGE BEING SERVED FROM THE HOT HOLDING UNIT. MANAGEMENT INSTRUCTED TO PURCHASE ALL FOODS FROM AN APPROVED SOURCE AND PROVIDE INVOICES. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $45. CRITICAL VIOLATION 7-38-005B
    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR COOLER WITH AN AIR TEMPERATURE OF 46.7F AND THE OTHER 1 DOOR COOLER WITH AN AIR TEMPERATURE OF 54.6F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF BOTH 1 DOOR COOLERS. OBSERVED BEEF STEW AT 49.0F, MILK AT 49.1F, RAW BACON AT 43.5F, EGGS AT 46.9F, EGG WHITES AT 52.9F, BEEF AT 44.1F. MANAGEMENT VOLUNATRILY DISCARDED 50# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST AND MAINTAIN THE INTERIOR OF THE CHEST FREEZER IN REAR PREP AREA. REPLACE THE MISSING HANDLE FROM THE LEFT SIDE 1 DOOR COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAK AT THE DRAIN LINE OF THE MOP SINK.
15. ComplaintNov 14, 2014

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL CLEAN MULTI-USE EQUIPMENT AND UTENSILS IN PREP AND STORAGE AREAS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE SOILED CARDBOARD ON CHIP DISPLAY SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BETWEEN CHEST FREEZERS IN REAR STORAGE AREA(SPILLS).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD IN FOOD EQUIPMENT AND UTENSIL STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK. PROPERLY CONNECT CONDENSATION WASTE LINE IN REACH-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE STOCK OFF FLOOR IN SALES AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
16. CanvassMar 25, 2014

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL PREPARED FOOD AND PACKAGED DESSERTS IN COOLERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL CLEAN POTS AND PANS IN STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN PACKAGED MEAT DISPLAY COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEPARATE CLEANING SUPPLIES FROM FOOD AND DRINKS.
17. CanvassJul 26, 2013

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods inside coolers not label or dated. Instructed to label and date all foods not in original containers.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Single and multi use articles not properly stored. Instructed to invert utensils to prevent contamination before use
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exterior of cooking equipment, exhaust hood and filter, and coolers 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.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided in rear cooler. Instructed to provide thermometer conspicuous inside all cooler.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock stored on floor in front and rear storage area. Instructed to elevate supplies 6 inches or higher and away from wall.
18. ComplaintSep 14, 2012

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABELED FOODS BEING PACKAGED AND OFFERED FOR SALE, WITH THE SOURCE OF WHERE THE PRODUCT COMES FROM
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REPLACE STAINED AND PITTED CUTTING IN REAR KITCHEN AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE STOCK STORE ON FLOOR FRONT AREA 6 INCHES OFF FLOOR
19. CanvassFeb 17, 2012

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean single service utensils must be stored with handles up.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Clean and degrease kitchen equipments and surfaces in detail,cutting boards,interiors of coolers require a detail cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner,seal opening behind the stove area.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All cleaning equipments must be properly stored in a designated area.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers must have hair restraints when working around open food.
20. ComplaintOct 7, 2011

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE LABELS ON PREPARED FOODS INSIDE REACH-IN COOLERS, FROM WHERE FOODS ARE MADE
    • 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 REMOVE FOIL FROM COOKING SURFACES, ALL SURFACES MUST BE EASILY CLEANABLE
    • 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. MUST CLEAN ALL BULK STORAGE CONTAINERS, AND COUNTER AREA IN KITCHEN
    • 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 FLOOR UNDER COOKING EQUIPMENT, REMOVE GREASE BUILD-UP, AND REPAIR THRESHOLD AT FRONT DOOR
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD ON LIGHTS ABOVE KITCHEN PREP AREA
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY
    • 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 REPAIR LEAKING FAUCET AT KITCHEN THREE COMPARTMENT SINK
21. CanvassApr 15, 2011

    2 infractions

    • 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. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, AND INTERIOR CABINETS OF COOKING FRYERS
    • 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 REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK IN KITCHEN AREA
22. Complaint-Fire Re-inspectionJul 28, 2010

    2 infractions

    • 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.REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP,REPAINT RAW WOOD SHELVING THROUGHOUT USING A NON-TOXIC FINISH.
    • 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.WALLS AND CEILINGS THROUGHOUT THE REAR SAID STORAGE ROOM MUST BE SMOOTH,EASILY CLEANABLE SURFACES.
23. Short Form Fire-ComplaintJul 21, 2010

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • PREMISES HAD FIRE 7/19/10,FOUND BUSINESS OPEN/OPERATING DURING THIS INSPECTION,INFORMED MANAGER THAT CDPH MUST INSPECT THE PREMISES PRIOR TO OPENING. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND APPROXIMATELY 50 RAT DROPPINGS IN REAR STORAGE ROOM-MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,SEAL ALL NOTICEABLE OPENINGS,RODENT PROOF FRONT DOOR,PEST CONTROL CO SERVICE NOW RECCOMENDED.
    • 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.REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP,REPAINT RAW WOOD SHELVING THROUGHOUT USING A NON-TOXIC FINISH.
    • 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.ALL KITCHEN EQUIPMENTS COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVING THROUGHOUT,INTERIOR BASINS OF 3 COMP SINK,DEEP FRYER HOOD/FILTERS NEED CLEANING.
    • 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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY IN BACK ROOM REQUIRE A DETAIL CLEANING.
    • 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.WALLS AND CEILINGS THROUGHOUT THE REAR SAID STORAGE ROOM MUST BE SMOOTH,EASILY CLEANABLE SURFACES.
    • 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.REMOVE ALL UNNECESSARY ARTICLES STORED IN DRY STORAGE ROOM,FURNACE ROOM.
24. CanvassJun 4, 2010

    4 infractions

    • 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.REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP,REPAINT RAW WOOD SHELVING THROUGHOUT USING A NON-TOXIC FINISH.
    • 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.ALL KITCHEN EQUIPMENTS COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVING THROUGHOUT,INTERIOR BASINS OF 3 COMP SINK,DEEP FRYER HOOD/FILTERS NEED CLEANING.
    • 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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY IN BACK ROOM REQUIRE A DETAIL CLEANING.
    • 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.REMOVE ALL UNNECESSARY ARTICLES STORED IN DRY STORAGE ROOM,FURNACE ROOM.