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HERITAGE PLAZA

1500 W 95TH ST, CHICAGO, IL 60643 · Restaurant

Inspection summary

HERITAGE PLAZA has been inspected 22 times by Chicago Department of Public Health since October 12, 2010. The most recent inspection, on March 23, 2026, found no infractions.

10 of 22 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

The last 6 inspections in a row found no infractions. 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 2 separate inspections, most recently on March 26, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 3 separate inspections, most recently on April 29, 2016. 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 2 times on March 26, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3, 2014. 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 32 times across 11 separate inspections, most recently on December 28, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

22 inspections

  1. Non-Inspection

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    0 infractions

  6. Non-Inspection

    0 infractions

  7. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND PROCEDURES. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PREP AREA. INSTRUCTED TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS.
    • 36. THERMOMETERS PROVIDED & ACCURATE
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 3-COMPARTMENT SINK LEAKING IN EAST KITCHEN. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT ON CEILING IN WOMEN WEST WASHROOM. INSTRUCTED TO REPAIR CEILING AND MAINTAIN. OBSERVED LOOSE CEILING TILES IN WEST KITCHEN AND MISSING CEILING TILES IN EAST KITCHEN. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF VENTILATION HOOD IN EAST KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT SHIELDS MISSING IN EAST KITCHEN. INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL FOOD HANDLERS MUST PROVIDE FOOD HANDLERS TRAINING.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    4 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED 2-TO 3 INCHES OF STANDING WASTE WATER IN BASEMENT STORAGE AREA. NO FOOD IN BASEMENT. MUST REMOVE ALL WATER, MAKE REPAIRS. CRITICAL VIOLATION 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN HOT WATER ROOM NOT CLEAN OF DEBRIS.MUST CLEAN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR BOTTOM DOOR ATTACHMENT AT ROBINSON ROOM ENTRANCE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET AT 3- COMP SINK IN ROBINSON ROOM KITCHEN.MUST REPAIR.
  10. Canvass

    0 infractions

  11. Canvass

    0 infractions

  12. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE MISSING FILTER IN VENTILATION HOOD IN EAST KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF COOLERS, COOKING EQUIPMENT, SHELVING UNITS AND LEDGES IN STORAGE AREAS, CABINETS IN KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS IN BOTTOM CORNER OF WALL NEAR STOVE AND ALONG BRICK WALL IN STORAGE AREA, ALONG WALLS BEHIND UNUSED COOLER IN EAST KITCHEN. SEAL ALL OPENINGS IN WALLS AND CEILINGS, ALONG BASEBOARDS, AROUND PIPE FITTING IN ALL AREAS. REPLACE ALL STAINED CEILING TILES IN ALL AREAS AND MISSING CEILING TILES IN CATERING EQUIPMENT STORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNIUSED EQUIPMENT AND ARTICLES IN STORAGE AND BASEMENT AREAS TO PREVENT PEST HARBORAGE.
  13. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 20 MICE DROPPINGS ON FLOOR ALONG WALLS BEHIND REACH-IN COOLER IN KITCHEN, 10 MICE DROPPINGS ON OUTLET BEHIND COOLER, 10 MICE DROPPINGS ON LEDGE UNDER DRAINBOARD OF 3-COMPARTMENT SINK, 15 MICE DROPPINGS ON LEDGE NEAR STORAGE SHELVES, 10 MICE DROPPINGS ON LEDGE IN WATER HEATER ROOM IN WEST KITCHEN, 10 MICE DROPPINGS INSIDE CABINETS IN WEST KITCHEN, 40 MICE DROPPINGS ON FLOOR ALONG WALLS AND CORNERS IN CATERING EQUIPMENT ROOM, 20 MICE DROPPINGS ON LEDGE AND FLOOR AROUND WATER HEATER CLOSET NEAR PANTRY. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE POP CRATES AND PROVIDE ADEQUATE SHELVING FOR STOAGE FOR EASY CLEANING AND PEST CONTROL. REPLACE MISSING FILTER IN VENTILATION HOOD IN EAST KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF COOLERS, COOKING EQUIPMENT, SHELVING UNITS AND LEDGES IN STORAGE AREAS, CABINETS IN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS IN BOTTOM CORNER OF WALL NEAR STOVE AND ALONG BRICK WALL IN STORAGE AREA, ALONG WALLS BEHIND UNUSED COOLER IN EAST KITCHEN. SEAL ALL OPENINGS IN WALLS AND CEILINGS, ALONG BASEBOARDS, AROUND PIPE FITTING IN ALL AREAS. REPLACE ALL STAINED CEILING TILES IN ALL AREAS AND MISSING CEILING TILES IN CATERING EQUIPMENT STORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNIUSED EQUIPMENT AND ARTICLES IN STORAGE AND BASEMENT AREAS TO PREVENT PEST HARBORAGE.
  14. Canvass Re-Inspection

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE THE DAMAGED DOOR ON THE CHEST REACH IN FREEZER AND THE RUBBER GASKETS ON THE SODA COOLER USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM THE CHEST REACH IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: CAN OPENER INTERIOR/EXTERIOR OF ALL COOKING AND COOLING EQUIPMENT STORAGE RACKS USED TO STORE MULTI USE UTENSILS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS BEHIND ALL HEAVY EQUIPMENT AND IN ALL CORNERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPLACE ALL BROKEN AND MISSING FLOOR TILES IN FRONT OF THE 3-COMPARTMENT SINK AND THROUGH OUT THE MAIN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE VENTILATION HOOD AND WALLS THROUGH OUT THE BOTH PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE A SHIELD TO THE LIGHT IN THE MAIN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE LEFT FAUCET ON THE 3-COMPARTMENT SINK IN THE MAIN PREP AND ON THE 3-COMP. SINK IN THE BETHUNE PREP AREA.
  15. Canvass

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND THE TALL REACH IN COOLER IN THE PREP AREA NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. COOLER HAD AN AMBIENT TEMPERAURE OF 56.1F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY CDPH. INSTRUCTED TO HAVE UNIT FIXED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. HAM (62.6F-70.8F), MAYONNAISE (55.1F), MELON (59.1F), DRESSING (53.1F), CUT MELONS (59.1F), SPINACH DIP (57.7F), HORSE RADISH (55.9F) AND CHEESE (58.4F). ALL ITEMS WERE DISCARDED OF BY THE MANAGER, A COMBINED WEIGHT OF 48LBS. VALUED AT APPROXIMATELY $90. INSTRUCTED TO KEEP COLD FOODS 40F OR LOWER AT ALL TIMES. 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
      • FOUND MICE ACTIVITY ON THE PREMISES. FOUND 1 DEAD MOUSE AND 30 MICE DROPPINGS IN THE BETHUNE KITCHEN CLOSET AREA. FOUND 15 MICE DROPPINGS IN THE CABINET UNDER THE SINK IN THE FRONT WOMEN'S TOILET ROOM. INSTRUCTED TO REMOVE DEAD MOUSE AND DROPPINGS, CLEAN/SANITIZE THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE THE DAMAGED DOOR ON THE CHEST REACH IN FREEZER AND THE RUBBER GASKETS ON THE SODA COOLER USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM THE CHEST REACH IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: CAN OPENER INTERIOR/EXTERIOR OF ALL COOKING AND COOLING EQUIPMENT STORAGE RACKS USED TO STORE MULTI USE UTENSILS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS BEHIND ALL HEAVY EQUIPMENT AND IN ALL CORNERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPLACE ALL BROKEN AND MISSING FLOOR TILES IN FRONT OF THE 3-COMPARTMENT SINK AND THROUGH OUT THE MAIN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE VENTILATION HOOD AND WALLS THROUGH OUT THE BOTH PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE A SHIELD TO THE LIGHT IN THE MAIN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE LEFT FAUCET ON THE 3-COMPARTMENT SINK IN THE MAIN PREP AND ON THE 3-COMP. SINK IN THE BETHUNE PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENT
  16. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OPEN BAGS OF SUGAR,SALT,FLOUR NOT IN ORIGINAL CONTAINER,NOT LABLED.MUST PROVIDE CONTAINERS AND PROPERLY LABEL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR UPPER PANEL AND EXTERIOR OF BOTH ICE MACHINE NOT CLEAN IN EACH KITCHEN.MUST CLEAN/MAINTAIN.ALSO INTERIOR OF COOLERS NOT CLEAN OF OLD FOOD,ETC.MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MOPS NOT PROPERLY STORED IN BUKETS IN KITCHEN.MUST PROPERLY STORE AFTER USE
  17. Canvass

    5 infractions

    • 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 IMPROPER PEST CONTROL ON PREMISES.NO PEST CONTROL LOG BOOK MAINTAINED AND AVALIABLE FOR INSPECTOR.EVIDENCE OF 18-RODENT/MICE DROPPINGS ON PREMISES INSIDE CABINET IN LADIES WASHROOM ON VIP SIDE.VIP ENTRY DOOR NOT RODENT PROOFED AT BOTTOM CENTER OF DOOR APPROX 1/4 INCH. MUST CLEAN/SANITIZE AREA.MUST REPAIR DOOR.SERIOUS VIOLATION ISSUED 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT THIS TIME OF INSPECTION.SERIOUS VIOLATION ISSUED 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OPEN BAGS OF SUGAR,SALT,FLOUR NOT IN ORIGINAL CONTAINER,NOT LABLED.MUST PROVIDE CONTAINERS AND PROPERLY LABEL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR UPPER PANEL AND EXTERIOR OF BOTH ICE MACHINE NOT CLEAN IN EACH KITCHEN.MUST CLEAN/MAINTAIN.ALSO INTERIOR OF COOLERS NOT CLEAN OF OLD FOOD,ETC.MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MOPS NOT PROPERLY STORED IN BUKETS IN KITCHEN.MUST PROPERLY STORE AFTER USE.
  18. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN INTERIOR OF OVENS, 2 DOOR COOLERS, EXTERIOR OF DISH MACHINE,ICE MACHINE, IN MAIN AND SIDE PREP KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN SIDE PREP KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN WALL BEHIND ICE MACHINE.
  19. Canvass

    4 infractions

    • 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.KITCHEN #1 FLOOR STICKY NEED TO CLEAN.
    • 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.KITCHEN #2 REPAIR CEILING TILE ABOVE 2 DOOR COOLER,REPAIR CEILING TILE FALLING BY VENDING MACHINES.
    • 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.KITCHEN #1 AND 2 CLEAN LIGHT SHIELDS REPLACE BURNT OUT LIGHT S IN KITCHEN #1.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.IN KITCHEN #1 REPAIR . NOZZLE AT THE BASE OF THE FIXTURE.
  20. Canvass

    0 infractions

  21. Canvass

    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. CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, CABINETS IN KITCHEN AND WOMEN WASHROOM (EAST), 3-COMP SINK BASIN AND FAUCET IN WEST 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. FLOORS NEED CLEANING IN WATER HEATER ROOM ALONG WALLS AND IN ALL CORNERS IN WEST KITCHEN.
  22. Canvass

    5 infractions

    • 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. SEAL OPENINGS ON FLOOR ALONG BASEBOARDS IN MEN WASHROOM (WEST). ELEVATE ALL FOOD 6" OFF FLOOR IN STORAGE AREAS. REPAIR THRESHOLDS UNDER DOORS.
    • 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. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, LIGHT SWITCHES, ETC IN ALL AREAS. SEAL OPENINGS UNDER SINKS, BEHIND TOILETS AND URINALS IN WASHROOMS. REPLACE MISSING AND STAINED CEILING TILES IN ALL AREAS. REPAIR WALLS AND CEILINGS IN PANTRY CLOSET (PEELING PAINT). GROUT LOOSE WALL TILES IN PANTRY KITCHEN.
    • 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. 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. REPLACE DAMAGED LIGHT SHIELD IN WEST KITCHEN. PROVIDE ADEQUATE LIGHTING IN PANTRY KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET AND DRAINPIPE UNDER 3-COMP SINK IN PANTRY KITCHEN.
    • 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 CLUTTER AND ORGANIZE ALL STORAGE AREAS TO PREVENT PEST HARBORAGE.

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