Skip to content
Loading map…

HR LIQUORS

210 N CANAL ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

HR LIQUORS has been inspected 10 times by Chicago Department of Public Health since July 14, 2021. The most recent inspection, on December 17, 2024, found no infractions.

7 of 10 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 5 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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on November 15, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 August 25, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on August 25, 2021. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 August 25, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on September 27, 2021. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. License Re-Inspection

    0 infractions

  4. License Re-Inspection

    0 infractions

  5. License

    0 infractions

  6. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND HIGH TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING AT 131F AT TIME OF INSPECTION. MUST PROVIDE A UTENSIL SURFACE TEMPERATURE OF 160F AND A FINAL RINSE TEMP OF 180F PER PLATE LOCATED ON HIGH TEMPERATURE DISH MACHINE. HIGH TEMP DISH MACHINE TAGGED AND HELD FOR INSPECTION BY CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED NOT TO USE SAID DISHMACHINES UNTIL CDPH COMES OUT TO INSPECT AND IS WORKING ADEQUATELY. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND A MINIMAL AMOUNT OF BLACK MOLD LIKE SUBSTANCE INSIDE INTERIOR OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
  7. License

    0 infractions

  8. License Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. EXPIRED CERTIFICATES PRESENTED DURING RE-INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
  9. License

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED FACILITY DID NOT PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE FOR EMPLOYEES WORKING ON SITE. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND CERT. MUST BE POSTED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED TEMPERATURE OF 1 OF 2 2-DOOR REFRIGERATOR UNITS TO BE IMPROPER AT 49F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED RETAIL FOOD ESTABLISHMENT WITHOUT PROOF OF A LICENSED PEST CONTROL OPERATOR. ALL RETAIL FOOD ESTABLISHMENTS SHALL CONTRACT WITH A LICENSED ILLINOIS EXTERMINATOR WHO SHALL PROVIDE INSECT AND VERMIN SERVICES AT THE ESTABLISHMENT AT LEAST TWICE A YEAR. A LOG BOOK SHALL BE KEPT FOR A PERIOD OF TWELVE (12) MONTHS AND INCLUDE A COPY OF THE SERVICE REPORTS AND THE PEST CONTROL COMPANY’S ILLINOIS DEPARTMENT OF HEALTH LICENSE NUMBER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-020(C).
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE (180F) FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT FOR SANITIZER OR FOR WARE WASHING AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTER DEVICE ON UTILITY MOP SINK IN STORAGE ROOM. INSTRUCTED TO INSTALL TO ENSURE DEVICE CAN BE LOCATED, SERVICED, AND MAINTAINED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO COMMERCIAL DUMPSTER CONTRACT. FACILITY STATES SHARED USE OF THE CLAYTON'S (212 N CANAL) COMMERICAL RECEPTACLES. INSTRUCTED TO PROVIDE A CONTRACT WITH A LICENSED WASTE MANAGEMENT OPERATOR. PRIORITY FOUNDATION VIOLATION #7-38-020(B).
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
  10. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website