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EXIT

1315 W NORTH AVE, CHICAGO, IL 60622 · Restaurant (Liquor)

Inspection summary

EXIT has been inspected 4 times by Chicago Department of Public Health since February 10, 2015. The most recent inspection, on April 2, 2015, recorded 4 infractions.

2 of 4 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: Pests, Chemicals and toxic substances 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.

  • 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 February 10, 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 February 10, 2015. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 February 10, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 9 times across 2 separate inspections, most recently on April 2, 2015. 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 2 times across 2 separate inspections, most recently on April 2, 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.

4 inspections

  1. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LIDS/COVERS FOR ALL THE BARS ICE BINS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL HOLES IN FLOORS THROUGHOUT AND HOLES IN CEMENT (BASEMENT) MUST BE SEALED, SMOOTH AND CLEANABLE. POOLING WATER IN BASEMENT MUST BE REMOVED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL HOLES IN WASHROOM WALLS AND IN THE WALK-IN COOLER MUST BE PROPERLY SEALED TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE WASTE WATER DRAINAGE LINES ON ALL BARS SODA GUN HOLDERS.
  2. License Re-Inspection

    0 infractions

  3. License

    12 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HAND WASHING SINKS AT ANY OF THE FOUR BARS ON THE 1ST AND 2ND FLOORS. MUST INSTALL EXPOSED HAND SINKS SUPPLIED WITH HOT AND COLD RUNNING WATER AND SOAP/DISPOSABLE TOWELS. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • ALL EXIT AND ENTRANCE DOORS ON ALL FLOORS FOUND WITH OPEN GAPS ON TOPS AND BOTTOMS. EMERGENCY EXIT DOOR MAIL SLOT OPEN TO OUTSIDE. NO SEAL. MUST PROVIDE TIGHT FITTING SEALS AROUND ALL DOORS THROUGHOUT PREMISES. NO PEST CONTROL LOG BOOK OR REQUIRED DOCUMENTATION ON PREMISES. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION. SERIOUS VIOLATION 7-38-020.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • MUST PROVIDE CHEMICAL TEST STRIPS FOR SANITIZER USED AT THE THREE COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 2ND FLOOR BAR THREE COMPARTMENT SINK WITH EXTREME LEAK FROM DRAIN UNDER SINK. MUST REPAIR TO PROPERLY DRAIN. MUST INSTALL DUMP SINKS OR THREE COMPARTMENT SINKS AT 2 BARS (1ST AND SECOND FLOORS) WITHOUT 3 COMPARTMENT SINKS. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LIDS/COVERS FOR ALL THE BARS ICE BINS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF THE BAR BOX COOLERS/FREEZERS WITH SPILLAGE. MUST CLEAN. SHELVES AT BARS NOT CLEAN. MUST CLEAN AND MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT WITH EXCESSIVE DIRT AND DEBRIS. MUST CLEAN, INCLUDING FLOOR VENTS/DUCTS. ALL HOLES IN FLOORS THROUGHOUT AND HOLES IN CEMENT (BASEMENT) MUST BE SEALED, SMOOTH AND CLEANABLE. POOLING WATER IN BASEMENT MUST BE REMOVED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL HOLES IN WASHROOM WALLS AND IN THE WALK-IN COOLER MUST BE PROPERLY SEALED TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO UTILITY MOP SINK ON PREMISES FOR WASTE WATER DISPOSAL. MUST PROVIDE. BROKEN VENTILATION IN BOTH 2ND FLOOR WASHROOMS. MUST REPAIR AND CLEAN ALL VENTILATION COVERS IN ALL WASHROOMS. LEAK UNDER THE URINAL OF THE 1ST FLOOR MENS ROOM. MUST REPAIR. MUST PROVIDE WASTE WATER DRAINAGE LINES ON ALL BARS SODA GUN HOLDERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BBQ GRILL IN THE BASEMENT MUST BE REMOVED FROM THE PREMISES. REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE ELEVATED AND NEATLY TO PREVENT PEST HARBORAGE AND TO FACILITATE CLEANING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP AT ICE MACHINE MUST BE STORED IN A CLEAN, COVERED CONTAINER.
    • 70. NO SMOKING REGULATIONS
      • ALL ASHTRAYS MUST BE REMOVED FROM THE PREMISES AND "NO SMOKING" SIGNS MUST BE POSTED AT ALL ENTRANCES AND EXITS.
  4. License

    0 infractions

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