Skip to content
Loading map…

HEARTLAND CAFE INC

7000 N GLENWOOD AVE, CHICAGO, IL 60626 · Restaurant

Inspection summary

HEARTLAND CAFE INC has been inspected 14 times by Chicago Department of Public Health since August 18, 2010. The most recent inspection, on November 27, 2013, found no infractions.

1 of 14 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 temperature control, Pests and Food source, labelling and allergens.

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 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 10 times across 7 separate inspections, most recently on October 18, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 4 times across 4 separate inspections, most recently on October 24, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 December 21, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 49 times across 13 separate inspections, most recently on October 18, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 19 times across 11 separate inspections, most recently on April 1, 2013. 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.

14 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED REFRIED BEANS AT TEMP OF 50.7F; WHITE COOKED BEANS AT TEMP OF 45.3F TO 48F; COOKED TURKEY AT TEMP OF 49.8F TO 50.1F;FOOD MENTIONED WAS STORED ON TOP THE PREP TABLE, AWAITING TO BE REHEATED; COOKED PUREED SWEET POTATOES STORED ON TOP THE CUTTING BOARD OF PREP COOLER AT TEMP OF 52.8F; COOKED CORN FRITTERS STORED INSIDE THE WALK-IN COOLER AT TEMP OF 49F TO 50.1F.ALL FOOD MENTIONED WAS COOKED BETWEEN 10-16 AND 10-17. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME. FOOD DISCARDED AND DENATURED:POUNDS 14.5, VALUE $23.40. CRITICAL VIOLATION:7-38-005(A)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN WEST WALL BEHIND THE BEER CHEST FREEZER IN BAR AREA,INSTRUCTED TO REPAIR/REPLACE SAID WALL. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
  3. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RUSTY SHELVES IN STORAGE,INSIDE THE WALK-IN COOLERS INCLUDED INSIDE THE REAR STORAGE, AND DISH ROOM, NEED TO REMOVE RUST, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. SHELVES STORED INSIDE THE WALK-IN COOLER BY THE KITCHEN MUST BE ELEVATE 6" OFF THE FLOOR. ENCLOSED OUTSIDE PATIO,NOT PRESENTLY IN USE,WINDOWS AND DOOR AREA COVER WITH CLEAR PLASTIC.INSTRUCTED PRIOR TO OPEN AREA FOR CUSTOMERS MUST PROVIDE A TIGHT FITTED DOOR TO FRAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE ICE BUILD-UP AND FOOD DEBRIS FROM ALL CHEST FREEZERS,INCLUDED OUTSIDE STORAGE AREA. NEED TO CLEAN INSIDE THE STOVES BURNED FOOD AND GREASE,ALSO CLEAN INSIDE THE MICROWAVE,ENCRUSTED FOOD,TOP PART.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • KEEP FLOOR DRY THROUGHOUT THE DISH ROOM,REMOVE BLACK SUBSTANCE BETWEEN FLOOR AND WALL UNDER THE DISH MACHINE,SOUTH WEST AREA. SWEEP FLOOR INSIDE THE OUTSIDE REAR STORAGE, DUST AND DEBRIS BUILD-UP,ALSO OUTSIDE REAR PATIO.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WEST WALL BRICKS OF "COUNTRY STORE "IS WHITE IN COLOR /FLAKY AND CRUMBLES ON THE FLOOR,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN INSIDE THE LIGHT SHIELD IN KITCHEN,FOOD STAINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WASTE LINE CONNECTION FROM THE WALK-IN COOLER(HALLWAY) AND BOTH HOT WATER TANK IN DISH ROOM MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.
  4. Canvass

    11 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 10-24-12, REPORT #1106368. #35-REMOVE PEELING PAINT AND BROKEN CEILING TILES ABOVE THE DISH ROOM. SEAL OPENINGS ON WALL THROUGHOUT THE PREMISES. SERIOUS VIOLATION: 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELVES STORED INSIDE THE WALK-IN COOLER BY THE KITCKEN MUST BE ELEVATE 6" OFF THE FLOOR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ENCLOSED OUTSIDE PATIO,NOT PRESENTLY IN USE,WINDOWS AND DOOR AREA COVER WITH CLEAR PLASTIC.INSTRUCTED PRIOR TO OPEN AREA FOR CUSTOMERS MUST PROVIDE A TIGHT FITTED DOOR TO FRAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RUSTY SHELVES IN STORAGE,INSIDE THE WALK-IN COOLERS INCLUDED INSIDE THE REAR STORAGE, AND DISH ROOM, NEED TO REMOVE RUST, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE ICE BUILD-UP AND FOOD DEBRIS FROM ALL CHEST FREEZERS,INCLUDED OUTSIDE STORAGE AREA. NEED TO CLEAN INSIDE THE STOVES BURNED FOOD AND GREASE,ALSO CLEAN INSIDE THE MICROWAVE,ENCRUSTED FOOD,TOP PART.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • KEEP FLOOR DRY THROUGHOUT THE DISH ROOM,REMOVE BLACK SUBSTANCE BETWEEN FLOOR AND WALL UNDER THE DISH MACHINE,SOUTH WEST AREA. SWEEP FLOOR INSIDE THE OUTSIDE REAR STORAGE, DUST AND DEBRIS BUILD-UP,ALSO OUTSIDE REAR PATIO.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WEST WALL BRICKS OF "COUNTRY STORE "IS WHITE IN COLOR /FLAKY AND CRUMBLES ON THE FLOOR,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING ABOVE THE BAND STATION /DINING AREA,MATERIAL IS BROKEN,SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT MATERIAL,REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION UP GRADED TO A SERIOUS VIOLATION #29.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN INSIDE THE LIGHT SHIELD IN KITCHEN,FOOD STAINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WASTE LINE CONNECTION FROM THE WALK-IN COOLER(HALLWAY) AND BOTH HOT WATER TANK IN DISH ROOM MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.
  5. Complaint Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT AND BROKEN CEILING TILES ABOVE THE DISH ROOM. SEAL OPENINGS ON WALL THROUGHOUT THE PREMISES
  6. Complaint Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED INSIDE BOTTOM PART OF DEEP FRYER.GREASE BUILD-UP. REMOVE STAGNATE WATER INSIDE THE BEER COOLR UNDER THE BAR AREA. REMOVE BLACK SLIME SUBSTANCE AROUND THE RUBBER GASKET AND INTERIOR DOOR OF SAID COOLER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,CORNERS,AND ALONG BASEBOARD WALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT AND BROKEN CEILING TILES ABOVE THE DISH ROOM. SEAL OPENINGS ON WALL THROUGHOUT THE PREMISES
  7. Complaint

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND SMALL COOLER AT IMPROPER TEMPERATURE: AIR TEMP 48.7F TO 50F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT,CREAM CHEESES,CHEESE, SALSA ETC.TAGGED UNIT "HELD FOR INSPECTION". COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: RED SALSA AT TEMP OF 48.3F TO 48.5F; SOUR CREAM AT TEMP OF 47.8F TO 51.4F; CHEESE AT TEMP OF 48.9F, SPROUT AT TEMP OF 51.7F TO 53F. FOOD DISCARDED AND DENATURED.POUNDS 20 VALUE 35.36. CRITICAL VIOLATION: 7-38-005(A)
    • 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(5) MICE DROPPINGS IN PREP AREA, NORTH-WEST CORNER BESIDE FOOD SHELF. ONE LIVE ROACH BESIDE THE BAR COUNTER, NORTH-EAST WALL, AND SMALL FLIES IN HALLWAY, DISH ROOM AND MAINLY AT BAR AREA.(15 OR MORE FLIES).OUTER OPENINGS NOT PROTECTED, BOTH ENTRANCE DOOR FROM PATIO MUST BE COMPLETELY RODENT/INSECT PROOFED INSTRUCTED TO REMOVE FLIES, ROACH AND DROPPINGS.NEED TO CLEAN AND SANITIZE AREA MENTIONED.SEAL CRACK AND CREVICES IN BAR AREA. SERIOUS VIOLATION:7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED INSIDE BOTTOM PART OF DEEP FRYER.GREASE BUILD-UP. REMOVE STAGNATE WATER INSIDE THE BEER COOLR UNDER THE BAR AREA. REMOVE BLACK SLIME SUBSTANCE AROUND THE RUBBER GASKE AND INTERIOR DOOR OF SAID COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,CORNERS,AND ALONG BASEBOARD WALL,ALSO UNDER THE DISH MACHINE.GRIME AND DUST BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT AND BROKEN CEILING TILES ABOVE THE DISH ROOM. SEAL OPENINGS ON WALL THROUGHOUT THE PREMISES
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BROKEN LIGHT SHIELD IN PREP AREA AND DISH ROOM AREA.PROVIDE END CAPS FOR THE LIGHT SHIELD IN HALLWAY BY THE DISH ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR FAUCET AT THREE COMPARTMENT SINK,LEAKING.
  8. Complaint Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REFINISH OR REPLACE RUSTY SHELVES IN WALK-IN COOLER AND FREEZERS IN STORAGE AREA(OUTSIDE).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR OF CHEST FREEZER IN REAR STORAGE(CHICKEN WINGS ARE STORED IN IT)BUILD-UP OF ICE.CLEAN EXTERIOR OF CRATES AND CONTAINERS WERE DRY FOOD IS STORED, BUILD-UP OF ENCRUSTED FOOD.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALL BY EXPOSED HAND SINK IN PREP AREA.SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL. CLEAN CEILING FAN IN DISHROOM(DUST BUILD-UP).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BROKEN LIGHT SHIELD IN PREP ABOVE THE TWO COMPARTMENT SINKS AND DISHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE MISSING VENT COVER IN MEN'S WASHROOM. REPAIR LEAKING PIPE UNDER THE THREE COMPARTMENT SINK IN BAR AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ADDITIONAL THERMOMETERS IN NEEDED INSIDE ALL COOLERS AND FREEZERS
  9. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND DISPLAY PREP COOLER NOT MAINTAINING ADEQUATE TEMPERATURE. PRESENTLY AIR TEMP OF 57F TO 61F. OWN THERMOMETER SHOWED 58F. TAGGED UNIT " HELD FOR INSPECTION" DO NOT USE. FAX A LETTER WHEN UNIT MAINTAINS TEMP OF 40F AND BELOW.POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE UNIT: GUACAMOLE, CHEESES ETC. FAX #312-746-4240. CRITICAL VIOLATION:7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE ABOVE UNIT AT IMPROPER TEMPERATURE: COOKED BEANS BURGER AT TEMP OF 48.5F; HUMMUS AT TEMP OF 57.3F; CREAM CHEESE AT TEMP OF 51.7F; TUNA AT TEMP 66.7F; SLICED TURKEY HAM AT TEMP OF 57.3F;COOKED TOFU AT TEMP OF 48.9 TO 50F; COOKED ONIONS AT TEMP OF 52.1F; GUACAMOLE AT TEMP OF 58.9F; DICED AND SLICED TOMATOES AT TEMP OF55.7F TO 59.1F; VARIOUS KIND OF SLICED AND SHREDDED CHEESE AT TEMP OF 52.7F TO 61.7F; COOKED SOY BEANS AT TEMP OF 52.5F, ALSO FOUND SCRAMBLE EGGS AND FRESH EGGS AT TEMP OF 57F TO 61F STORED INSIDE ANOTHER DISPLAY COOLER WHICH MAINTAINS TEMPERATURE OF 44.9F, ALSO DICED POTATOES AT TEMP OF 46.1F WAS STORED FROM THE SECOND UNIT. FOOD WAS DISCARDED AND DENATURED. POUNDS 19, VALUE 77.37. CRITICAL VIOLATION:7-38-005(A)
    • 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 RODENT DROPPINGS IN TWO DIFFERENT LOCATIONS OF THE KITCHEN: 7 DROPPINGS ON FLOOR LEDGE OF WEST WALL, 4 DROPPINGS BEHIND THE COOKING EQUIPMENT EAST WALL, AND 3 DROPPINGS BESIDE THE COOKING EQUIPMENT SOUTH EAST CORNER AND WALL. INSTRUCTED TO REMOVE AND SANITIZE AREA. SERIOUS VIOLATION:7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAINT WITH NON-TOXIC PAINT OR REPLACE RUSTY SHELVES IN WALK-IN COOLER AND FREEZERS IN STORAGE AREA(OUTSIDE).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR OF CHEST FREEZER IN REAR STORAGE(CHICKEN WINGS ARE STORED IN IT)BUILD-UP OF ICE.CLEAN EXTERIOR OF CRATES AND CONTAINERS WERE DRY FOOD IS STORED, BUILD-UP OF ENCRUSTED FOOD.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALL BY EXPOSED HAND SINK IN PREP AREA.SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL. CLEAN CEILING FAN IN DISHROOM(DUST BUILD-UP).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BROKEN LIGHT SHIELD IN PREP ABOVE THE TWO COMPARTMENT SINKS AND DISHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE MISSING VENT COVER IN MEN'S WASHROOM. REPAIR LEAKING PIPE UNDER THE THREE COMPARTMENT SINK IN BAR AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ADDITIONAL THERMOMETERS IN NEEDED INSIDE ALL COOLERS AND FREEZERS.
  10. Complaint Re-Inspection

    8 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. ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL SHELVING THROUGHOUT KITCHEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. PLASTIC DISH RACKS WITH ENCRUSTED DIRT AND BLACKENED. MUST CLEAN OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR/EXTERIOR OF COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. LINE COOLER DOOR GASKETS WITH ENCRUSTED FOOD DEBRIS. INTERIOR ICE CREAM COOLER WITH SPILLAGE. MUST CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND BAR WITH STICKY SPILLAGE AROUND COOLER AND ON MATS. FLOOR UNDER COOKS LINE WITH GREASE AND FOOD DEBRIS. ALSO FLOOR BEHIND UNUSED COOLER USED FOR STORAGE ACROSS FROM ICE MACHINE. MUST NOT USE METAL PAN THAT ACCUMULATES FOOD DEBRIS TO PROP UP HOT HOLDING PREP TABLE. MISSING/DAMAGED FLOOR TILES IN DINING AREA OF BAR. MUST REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING/DAMAGED WALL BASEBOARD COVING THROUGHOUT DISH MACHINE ROOM. MUST REPLACE. WALLS THROUGHOUT COOKS LINE AND PREP AREAS WITH EXCESSIVE GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING/BROKEN LIGHT SHIELD ABOVE DISH MACHINE. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING VENTILATION IN MENS WASHROOM. MUST REPLACE. LEAK AT NOZZLE OF TWO COMPARTMENT SINK. LEAK ON COLD WATER NOZZLE IN MENS WASHROOM. MUST REPAIR. MISSING DRAIN LINE FROM BAR SODA GUN DISPENSING HOLDER. MUST REPLACE. MUST NOT USE FOOD SLICER IN REAR HALLWAY. MUST USE SLICER ONLY IN DESIGNATED FOOD PREP AREA OR INSTALL ADEQUATE PROTECTION, INCLUDING WALLS, CEILINGS AND HAND WASHING FACILITIES IN HALLWAY
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY ARTICLES STORED ON REAR PATIO AREA MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED TO PREVENT RODENT HARBORING.
  11. Complaint Re-Inspection

    10 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • BUSINESS REQUEST FOR RE-INSPECTION AND TAG REMOVAL.VIOLATION REMAINS FROM 12-14-11. DISH MACHINE NOT DISPENSING SANITIZER AT THIS TIME. FOUND AT 0PPM. MACHINE REMAINS TAGGED HELD FOR INSPECTION.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • VIOLATION REMAINS FROM 12-14-11. OBSERVED APPROXIMATELY OVER 50 RAT DROPPINGS UNDER STAGE IN DINING ROOM. LAST PEST SERVICE ON 12-11-11 WITH RAT ACTIVITY NOTED. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND SEAL ANY OPENINGS UNDER STAGE AREA.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • VIOLATION REMAINS FOR 12-14-11. ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION REMAINS FROM 12-14-11.ALL SHELVING THROUGHOUT KITCHEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. PLASTIC DISH RACKS WITH ENCRUSTED DIRT AND BLACKENED. MUST CLEAN OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VIOLATION REMAINS FROM 12-14-11.INTERIOR/EXTERIOR OF COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. LINE COOLER DOOR GASKETS WITH ENCRUSTED FOOD DEBRIS. INTERIOR ICE CREAM COOLER WITH SPILLAGE. MUST CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION REMAINS FROM 12-14-11.FLOOR BEHIND BAR WITH STICKY SPILLAGE AROUND COOLER AND ON MATS. FLOOR UNDER COOKS LINE WITH GREASE AND FOOD DEBRIS. ALSO FLOOR BEHIND UNUSED COOLER USED FOR STORAGE ACROSS FROM ICE MACHINE. MUST NOT USE METAL PAN THAT ACCUMULATES FOOD DEBRIS TO PROP UP HOT HOLDING PREP TABLE. MISSING/DAMAGED FLOOR TILES IN DINING AREA OF BAR. MUST REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION REMAINS FROM 12-14-11.MISSING/DAMAGED WALL BASEBOARD COVING THROUGHOUT DISH MACHINE ROOM. MUST REPLACE. WALLS THROUGHOUT COOKS LINE AND PREP AREAS WITH EXCESSIVE GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • VIOLATION REMAINS FROM 12-14-11.MISSING/BROKEN LIGHT SHIELD ABOVE DISH MACHINE. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION REMAINS FROM 12-14-11.MISSING VENTILATION IN MENS WASHROOM. MUST REPLACE. LEAK AT NOZZLE OF TWO COMPARTMENT SINK. LEAK ON COLD WATER NOZZLE IN MENS WASHROOM. MUST REPAIR. MISSING DRAIN LINE FROM BAR SODA GUN DISPENSING HOLDER. MUST REPLACE. MUST NOT USE FOOD SLICER IN REAR HALLWAY. MUST USE SLICER ONLY IN DESIGNATED FOOD PREP AREA OR INSTALL ADEQUATE PROTECTION, INCLUDING WALLS, CEILINGS AND HAND WASHING FACILITIES IN HALLWAY
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION REMAINS FROM 12-14-11.ALL UNNECESSARY ARTICLES STORED ON REAR PATIO AREA MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED TO PREVENT RODENT HARBORING.
  12. Complaint

    10 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER. FOUND TO BE 0 PPM DURING INSPECTION WHILE DISHES BEING WASHED AND BUSINESS OPEN/OPERATING. MACHINE TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL REPAIRED AND C.D.P.H. CONTACTED BY FAX REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL.
    • 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. OBSERVED APPROXIMATELY OVER 50 RAT DROPPINGS UNDER STAGE IN DINING ROOM. LAST PEST SERVICE ON 12-11-11 WITH RAT ACTIVITY NOTED. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND SEAL ANY OPENINGS UNDER STAGE AREA.
    • 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. ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 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. ALL SHELVING THROUGHOUT KITCHEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. PLASTIC DISH RACKS WITH ENCRUSTED DIRT AND BLACKENED. MUST CLEAN OR REPLACE.
    • 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. INTERIOR/EXTERIOR OF COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. LINE COOLER DOOR GASKETS WITH ENCRUSTED FOOD DEBRIS. INTERIOR ICE CREAM COOLER WITH SPILLAGE. MUST CLEAN AND MAINTAIN ALL.
    • 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. FLOOR BEHIND BAR WITH STICKY SPILLAGE AROUND COOLER AND ON MATS. FLOOR UNDER COOKS LINE WITH GREASE AND FOOD DEBRIS. ALSO FLOOR BEHIND UNUSED COOLER USED FOR STORAGE ACROSS FROM ICE MACHINE. MUST NOT USE METAL PAN THAT ACCUMULATES FOOD DEBRIS TO PROP UP HOT HOLDING PREP TABLE. MISSING/DAMAGED FLOOR TILES IN DINING AREA OF BAR. MUST REPLACE.
    • 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. MISSING/DAMAGED WALL BASEBOARD COVING THROUGHOUT DISH MACHINE ROOM. MUST REPLACE. WALLS THROUGHOUT COOKS LINE AND PREP AREAS WITH EXCESSIVE GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
    • 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. MISSING/BROKEN LIGHT SHIELD ABOVE DISH MACHINE. MUST REPLACE.
    • 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. MISSING VENTILATION IN MENS WASHROOM. MUST REPLACE. LEAK AT NOZZLE OF TWO COMPARTMENT SINK. LEAK ON COLD WATER NOZZLE IN MENS WASHROOM. MUST REPAIR. MISSING DRAIN LINE FROM BAR SODA GUN DISPENSING HOLDER. MUST REPLACE. MUST NOT USE FOOD SLICER IN REAR HALLWAY. MUST USE SLICER ONLY IN DESIGNATED FOOD PREP AREA OR INSTALL ADEQUATE PROTECTION, INCLUDING WALLS, CEILINGS AND HAND WASHING FACILITIES IN HALLWAY.
    • 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. ALL UNNECESSARY ARTICLES STORED ON REAR PATIO AREA MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED TO PREVENT RODENT HARBORING.
  13. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD(CHICKEN)ON THE TOP OF CHEF PREP COOLER AT IMPROPER TEMPERTURE OF 46.7F,AND 47.8F AT THE TIME OF INSPECTION.INSTRUCTED CERT.MGR.TO DISCARD SAID FOODS,MGR. COMPLIED AND DISCARDED AND DENATURED 2pds OF TURKEY,AND 8pds OF CHICKEN WITH SANITIZER,AT TOTAL COST OF $25.00 INSTRUCTED TO HAVE ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW AT ALL TIMES.CDI.
    • 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. INSTRUCTED TO RESURFACE CUTTING BOARD IN SMOOTHIE PREP AREA WITH STAINS. REMOVE SODA PIPE LINES RUNNING THRU.SERVING ICE BIN IN THE BAR. PROVIDE LID(COVER) ICE BIN IN BAR.
    • 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. INSTRUCTED TO ELEVATE DISH WASHER RACKS 6"OFF THE FLOOR IN DISH ROOM AT ALL TIMES. MAINTAIN FLOORS DRY AT DISHMACHINE ROOM AND IN KITCHEN. REPAINT PAINT PEELING ON FLOORS AT DISHMACHINE ROOM,WALK IN COOLER FLOOR,BAR,AND IN HALL.
    • 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. RPAIR OPENING ON LIGHT SHIELD IN KITCHEN ABOVE PREP COOLER.
    • 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. INSTRUCTED TO REPAIR LEAKING FAUCET JOINTS ON 3COMP.SINK,AND LAEKAGE FROM ATTACHED PIPE ON DISHMACHINE.
  14. Canvass

    7 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. storage shelving that had peeling paint, exposed raw wood in rear kitchen areas, and storage areas shall be repair.
    • 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 utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, storage shelving no clean need detailed cleaning(crevices). cooler door tracks in kitchen areas, bar areas not clean need cleaning(detailed) walk in cooler shelving not clean need detailed cleaning,tape removed from front shelving.
    • 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 under heavy equipment, cooking equipment, storage shelving in kitchen, storage areas not clean need detailed cleaning(corners).walk in cooler floors need detailed 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. Use dustless cleaning methods.walls that had gaps, peeling paint in walk in cooler, kitchen areas, and rear storage areas shall be repair, ceiling in mens bathroom shall be repair(hole).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep areas need cleaning, broken, damaged light shields in kitchen areas, storage areas, prep area, shall be replaced.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust vents(ventilation)in kitchen prep areas, coolers not clean need detailed cleaning.exhaust vents(ventilation)in dining areas need 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. stock items must be stored six inches off of floor to prevent pest harborage.

Nearby inspected facilities

Own this business? Add a badge to your website