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HEAVEN ON SEVEN ON RUSH

600 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

HEAVEN ON SEVEN ON RUSH has been inspected 8 times by Chicago Department of Public Health since November 2, 2010. The most recent inspection, on March 13, 2015, found no infractions.

3 of 8 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, Food source, labelling and allergens 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 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 3 separate inspections, most recently on September 9, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 July 17, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 November 9, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 14 times across 5 separate inspections, most recently on July 17, 2014. 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 5 times across 4 separate inspections, most recently on September 9, 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BULK FOOD ITEMS UNLABELED IN THE PREP AREA. INSTRUCTED TO LABEL ALL BULK FOOD ITEMS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A HOLE IN THE MOP SINK DRAINING WATER ONTO THE FLOOR. INSTRUCTED TO REPAIR THE MOPSINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING TILES MISSING OVER WALK IN COOLER AND WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 3 COMPARTMENT SINK SPRAYER HEAD BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  3. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE LINE PREP COOLER. OBSERVED CHICKEN AT 45.6F, SAUSAGE AT 54.8F, EGG BATTER AT 50.3F, DRESSING AT 54.3F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER BETWEEN THE FLOOR TILES. MUST REGROUT THE FLOOR TILES OF THE COOK'S LINE, BAR, REAR PREP AREA AND DISHWASH AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE MISSING BASEBOARD TILE IN THE DISHROOM.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    6 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • NO HOT RUNNING WATER AT WOMEN'S TOILET ROOM HAND SINKS, INSTRUCTED MGR TO PROVIDE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MISSING LABELS AT BULK FOOD AND SPICE CONTAINERS, INSTRUCTED TO PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD AT PIPES INSIDE WALK-IN COOLER, INSTRUCTED TO CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AT LIGHT FIXTURE ABOVE 3-COMP SINK. INSTRUCTED TO INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A VACUUM BREAKER AT HOSE CONNECTION AT DISH WASHING AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP PLACED ON TOP OF ICE CUBES, INSTRUCTED TO STORE OFF CUBES.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • (7-38-030) INADEQUATE UTENSIL/EQUIPMENT SANITATION. THE HIGH TEMPERATURE DISHMACHINE IS REGISTERING A FINAL RINSE TEMP. OF 153.2-167.4 ONLY. INSTRUCTED TO USE 3-COMP. SINK TO EFFECTIVELY SANITIZE ALL UTENSILS/EQUIPMENT, WITH 200-PPM QUATS UNITL UNIT IS FIXED. 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.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • (7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 11-SMALL/FRUIT FLIES ON WALLS, BOXES & SHELVES OF DRY STORAGEAREA AT BACK PREP ROOM (EAST WALL); 6-ON WALL/CEILING AT DISHROOM; 5-ON A ILLAR AROUND THE BAR. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL ICE BINS AT THE BAR MUST HAVE LIDS-INSTRUCTED TO PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: CAN OPENER, INTERIOR FLOOR OF FRONT COOLER DRAWERS; DE-LIME EXTERIOR OF DISHMACHINE ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AT BAR & DISHROOM MUST BE KEPT CLEAN & DRY, INCLUDING FLOOR DRAINS, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS/CEILING TILES AFFECTED BY PESTS/FOOD STAINS/DUST MUST CLEANED & SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.
  8. 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. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, BROKEN. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 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. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR OF REACH-IN COOLERS, ICE MACHINE, STORAGE SHELVES AND PREP TABLES. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 THROUGHOUT PREP AREA IN NEED OF REGROUTING. MUST CLEAN, REGROUT AND MAINTAIN FLOORS AT ALL TIMES.
    • 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. CEILING IN DRY STORAGE AREA IN NEED OF CLEANING TO RERMOVE DUST AT AIR VENT, WALL AND IN CEILING AT FRONT HOT LINE IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. LIGHTS IN NEED OF SHIELDING WITH TUBES AND END CAPS. MUST SHIELD AND MAINTAIN AT ALL TIMES.
    • 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. BAR GUNS IN NEED OF DRAIN TUBES. MUST INSTALL AND MAINTAIN.
    • 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 CHECK AND CALIBRATE STEM THERMOMETERS DAILY.

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