Skip to content
Loading map…

FIREHOUSE STEAK & LEMONADE

5646 W ROOSEVELT RD, CHICAGO, IL 60644 · Restaurant

Inspection summary

FIREHOUSE STEAK & LEMONADE has been inspected 4 times by Chicago Department of Public Health since January 5, 2012. The most recent inspection, on February 26, 2013, found no infractions.

1 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: Food source, labelling and allergens, Food temperature control and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on September 10, 2012. 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 3 times across 2 separate inspections, most recently on August 21, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times on August 21, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on January 5, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 13 times across 3 separate inspections, most recently on September 10, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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. Canvass

    0 infractions

  2. Complaint Re-Inspection

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK.MUST REMOVE RUST FROM SHELVING UNIT IN WALK IN COOLER,PREP TABLES,GRILL TABLES.MUST REPLACE MISSING WALL OUTLET COVERS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN GREASE & FOOD DEBRI FROM PREP TABLES & LEGS,GRILL TABLES,MICROWAVE,PREP COOLER,MEAT SLICER,SHELVING UNITS,LIGHT SHIELDS,DIPPING WELL,FILTERS,HOOD,VENTS,EXTERIOR OF FOOD STORAGE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FLOOR ALONG WALL BASES
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR OR REPLACE DAMAGED & MISSING CEILING TILES WHERE NEEDED.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST REPLACE MISSING LIGHT SHIELDS IN LOBBY AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST WEAR HAIR NETS AT ALL TIMES
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST REMOVE GREASE FILTERING UNIT FROM TOILET ROOM.MUST ORGANIZE ARTICLES ON SHELVING UNITS IN TOILET ROOM.
  3. Complaint

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF DESSERT DISPLAY UNIT AT 46.4F WITH READY TO EAT DESSERTS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURE OF READY TO EAT DESSERTS PREPACKAGED CHEESE CAKES RANGING FROM 55.8F-56.9F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED.APPX 2.5LBS.$10.(CRITICAL 7-38-005A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF MORE THAN 10-15 LIVE HOUSE FLIES FLYING AROUND PREMISES.ALSO FRONT & REAR DOORS NOT TIGHT FITTING.MUST RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/21/12.(SERIOUS 7-38-020).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE & FOOD DEBRI ON LID & DRIPPING FROM UNDERSIDE.MUST REMOVE GREASE FROM LID & UNDERSIDE,CLEAN & MAINTAIN.(SERIOUS 7-38-020).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK.MUST REMOVE RUST FROM SHELVING UNIT IN WALK IN COOLER,PREP TABLES,GRILL TABLES.MUST REPLACE MISSING WALL OUTLET COVERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE & FOOD DEBRI FROM PREP TABLES & LEGS,GRILL TABLES,MICROWAVE,PREP COOLER,MEAT SLICER,SHELVING UNITS,LIGHT SHIELDS,DIPPING WELL,FILTERS,HOOD,VENTS,EXTERIOR OF FOOD STORAGE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR ALONG WALL BASES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE DAMAGED & MISSING CEILING TILES WHERE NEEDED.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE MISSING LIGHT SHIELDS IN LOBBY AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST WEAR HAIR NETS AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE GREASE FILTERING UNIT FROM TOILET ROOM.MUST ORGANIZE ARTICLES ON SHELVING UNITS IN TOILET ROOM.
  4. Canvass

    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 LABEL BULK FOOD STORAGE CONTAINERS.
    • 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 RUST FROM LOWER SHELVES OF PREP TABLES & WALK IN COOLER SHELVING UNITS.MUST REPAIR OR REPLACE WORN DOOR GASKET ON REACH IN FREEZER.MUST PROVIDE SINK STOPPERS .
    • 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 FILTERS,HOOD,PREP TABLE,PREP COOLERS,REACH IN FREEZER,LIGHT SHIELDS,GRILL TABLE,INTERIOR PARTS OF ICE MACHINE,VENTILATION VENTS.
    • 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 ALONG WALL BASES & WALK IN COOLER.
    • 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 REPAIR OR REPLACE STAINED CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES.
    • 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 THERMOMETER FOR COLD HOLDING UNIT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.MUST PROVIDE HAIR RESTRAINT FOR FOOD HANDLERS.

Nearby inspected facilities

Own this business? Add a badge to your website