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Holiday Club

4000 N SHERIDAN RD, CHICAGO, IL 60613 · Restaurant

Inspection summary

Holiday Club has been inspected 8 times by Chicago Department of Public Health since June 30, 2010. The most recent inspection, on September 9, 2024, found no infractions.

4 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 and Protecting food from contamination.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 2 times on November 20, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 28, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 11 times across 4 separate inspections, most recently on November 20, 2014. 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 4 times across 4 separate inspections, most recently on November 20, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 30, 2010. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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

    0 infractions

  3. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND WALK-IN COOLER UNABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE BY MY THERMOMETER WAS 52F AND 50F BY THEIR INTERNAL THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected] CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS STORED IN CONTAINERS INSIDE OF THE WALK-IN COOLER: 2 CONTAINERS OF RAW CHICKEN AT 50.3F, CHILI AT 51.F, SLICED TOMATOES AT 52F, SLICED ONIONS AT 50F, AND MEAT LOAF AT 52F. MANAGEMENT VOLUNTARILY DISCARDED 60# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING TILE ABOVE THE ICE MACHINE IN THE MOP CLOSET AND REPLACE THE DAMAGED CEILING TILE ABOVE THE STAIRCASE THAT LEADS TO THE BASEMENT TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS FOR THE LIGHT FIXTURES ABOVE THE DRY STORAGE RACK AND THE 3-COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAKY FAUCET HEAD ON THE 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A GAP AT THE FRONT DOOR LESS THAN 1/4 AT TIME OF INSPECTION. INSTRUCTED TO PROPERLY SEAL THE BOTTOM OF THE DOOR TO PREVENT PEST/RODENT INTRUSION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED A SLIMY DISCOLORATION IN ALL SODA GUN NOZZLES ON PREMISES; DETAIL CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE LIGHT SHIELDS IN THE REAR PREP AREA TO REMOVE SPLATTER AND DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET HEADS AT THE 3-C0MPARTMENT SINKS IN THE REAR PREP AREA AND ALSO THE SIDE BAR ON THE NORTH SIDE OF FACILITY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REORGANIZE AND REMOVE UNNECESSARY CLUTTER FROM THE CLOSETS ON THE NORTH WING, NEXT TO THE SIDE BAR TO PREVENT RODENT/PEST HARBORAGE AREAS.
  5. Canvass

    0 infractions

  6. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION. NOTED YELLOWISH , GREYISH SLIMY SUBSTANCE IN THE INNER LINING OF LOWER COMPARTMENT OF ICE MACHINE DRIPPING UNTO THE ICE. INSTRUCTED TO CLEAN AND SANITIZE.SERIOUS CITATION ISSUED 7-38-005(A. ICE MACHINE WAS CLEAN AND SANITIZE AT THE END OF INSPECTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FANS INSIDE WALK-IN COOLER.REMOVE DIRT AND DUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR UNDER AND SURROUNDING DISHWASH AREA AND UNDER AND BEHIND ICE MACHINE IN REAR STORAGE ROOM. MUST REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DEMAGE AND MISSING CEILING TILES IN REAR STORAGE ROOM WHERE ICE MACHINE IS LOCATED. MUST REPAIR/REPLACE. OPENINGS AROUND PIPES IN BASEMENT FOOD AREA AND INSIDE WALK-IN COOLER NOTED OPENING INTO FLOOR AT FRONT ENTRANCE. MUST REPAIR/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE OR ORGANIZE CLUTTER IN BASEMENT AREA.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportationICE MACHINE NOT MAINTAINED,BLACK SLIME SUBSTANCE WAS OBSERVED INTERIOR OF ICE MACHINE(TOP AND BOTTOM).ICE IS USED FOR HUMAN CONSUMPTION.INSTRUCTED TO CLEAN AND SANITIZE UNIT.BUY BAGS OF ICE FROM A RETAIL FOOD LICENSE.SERIOUS VIOLATION 7-38-005(A) H000062886-14
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-23-09,REPORT#156892. (#33)MUST CLEAN AND MAINTAIN SODA GUN HOLDER BEHIND 2 BARS. (#33)MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACE OF EXPOSED HAND SINK BEHIND 2 BAR.(#34) MUST CLEAN FLOORS THROUGHOUT THE WALLS AND IN ALL CORNERS IN BASEMENT STORAGE AREA.(#41)INSTRUCTED MANAGER TO CLEAN ,REMOVE UNNECESSARY ARTICLES STORED IN UNUSED WASHROOM(REAR).(#38) MUST REPAIR STRIPPED COLD FAUCET HANDLE AT EXPOSED HAND SINK IN REAR BAR(SECOND BAR).SERIOUS VIOLATION;7-42-090 H000062886-14
    • 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.CLEAN WALL BEHIND COOKING EQUIPMENT(GREASE BUILD-UP).REMOVE TAPE FROM WALL BEHIND ICE MACHINE ,REMOVE PEELING PAINT AND REPAINT AREA.
    • 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.LIGHT SHIELD IS NEEDED IN DISH ROOM.

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