Skip to content
Loading map…

JUSTIN'S

3356-3358 N SOUTHPORT AVE, CHICAGO, IL 60657 · Restaurant

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLERS IN FOOD PREPARATION AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A BIG OPENING INTO WALL IN 2ND FLOOR DISHWASHING AREA NEXT TO 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN. OBSERVED OPENINGS INTO CEILING IN BASEMENT ABOVE CHEST FREEZERS. MUST REPAIR/MAINATIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MEN'S WASHROOM DOOR IN 2ND FLOOR IS NOT SELF-CLOSING. MUST PROVIDE A SELF-CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HANDWASH SINK AT FRONT BAR IN THE 2ND FLOOR. MUST INSTALL. EXPOSED HANDWASH SINK AT THE FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS STORED ON TOP OF ICE BINS AT THE FRONT BAR. MUST PROPERLY STORE IN A CLEAN CONTAINER.
  4. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES HAMBURGERS, CHICKEN,ETC.) CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT BASEMENT AND 2ND FLOOR DISHWASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LEAKY FAUCET AT 3 COMPARTMENT SINK.(2ND FLOOR)
  5. Canvass Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT USE PLASTIC CUPS WITHOUT HANDLES AS SCOOPS FOR SALAD DRESSING IN COOLER AND ALL UTENSIL HANDLES MUST BE STORED INVERTED, NOT INSIDE OF FOODS IN SAME COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN KITCHEN EXPOSED HAND SINK AND PREP AREA NEXT TO SINK. INTERIOR METAL LID ON LEFT SIDE OF BASEMENT ICE MACHINE CRACK WITH OPEN INSULATION. MUST REPLACE OR PROPERLY REPAIR WITH SMOOTH, CLEANABLE MATERIAL. SHELVING UNDER FOOD SLICER AND CUTTING BOARD AT SAME TABLE WITH FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DAMAGED AND CRACKED FLOOR TILES AT FLOOR OF BASEMENT KEG COOLER AND ENTRANCE TO COOLER WITH EXCESSIVE CRACKED, MISSING CEMENT. MUST REPAIR/REPLACE ALL. FLOOR BEHIND BASEMENT BOX FREEZER WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BLACKENED, DIRTY WALL BASEBOARDS THROUGHOUT DISH MACHINE AND PREP AREA IN KITCHEN. WALL AT COOKS LINE ENTRANCE AROUND SHELVING WITH OPEN CRACKS, SEAM, CREVICES AND CHIPPED TILES. WALLS DIRTY WITH COB WEBS ABOVE KITCHEN FOOD SLICER AND PREP TABLE. MUST REPAIR ALL. CLEAN AND MAINTAIN ALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELDS THROUGHOUT KITCHEN PREP AND DISH. MUST PROVIDE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON HOT WATER HANDLE IN LADIES WASHROOM AND ON NOZZLE OF KITCHEN THREE COMPARTMENT SINK. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE INTERNAL THERMOMETERS ON COOKS LINE. MUST REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP AREA.
  6. Canvass

    11 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED CROSS-CONTAMINATION AT KITCHEN EXPOSED HAND SINK. SINK BEING USED TO STORE DIRTY POTS/PANS AND OBSERVED EMPLOYEE USING SINK FOR PREP PURPOSES FILLING A COFFEE POT FOR COFFEE MAKING. INSTRUCTED, EXPOSED HAND SINK IS HAND WASHING PURPOSES ONLY. CRITICAL CITATION ISSUED. 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • CHEMICAL DISH MACHINE NOT PROPERLY SANITIZING. 0PPM CHLORINE FOUND AFTER SEVERAL ATTEMPTS WHILE DISHES BEING WASHED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES CHLORINE TO 100PPM. C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL.CRITICAL CITATION ISSUED. 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT USE PLASTIC CUPS WITHOUT HANDLES AS SCOOPS FOR SALAD DRESSING IN COOLER AND ALL UTENSIL HANDLES MUST BE STORED INVERTED, NOT INSIDE OF FOODS IN SAME COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN KITCHEN EXPOSED HAND SINK AND PREP AREA NEXT TO SINK. MUST NOT USE TIN FOIL AS LINER FOR SHELVING AT COOKS LINE. INTERIOR METAL LID ON LEFT SIDE OF BASEMENT ICE MACHINE CRACK WITH OPEN INSULATION. MUST REPLACE OR PROPERLY REPAIR WITH SMOOTH, CLEANABLE MATERIAL. SHELVING UNDER FOOD SLICER AND CUTTING BOARD AT SAME TABLE WITH FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DAMAGED AND CRACKED FLOOR TILES AT DISH/PREP AREA IN KITCHEN. FLOOR OF BASEMENT KEG COOLER AND ENTRANCE TO COOLER WITH EXCESSIVE CRACKED, MISSING CEMENT. MUST REPAIR/REPLACE ALL. FLOOR BEHIND BASEMENT BOX FREEZER WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BLACKENED, DIRTY WALL BASEBOARDS THROUGHOUT DISH MACHINE AND PREP AREA IN KITCHEN. WALL AT COOKS LINE ENTRANCE AROUND SHELVING WITH OPEN CRACKS, SEAM, CREVICES AND CHIPPED TILES. WALLS DIRTY WITH COB WEBS ABOVE KITCHEN FOOD SLICER AND PREP TABLE. MUST REPAIR ALL. CLEAN AND MAINTAIN ALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELDS THROUGHOUT KITCHEN PREP AND DISH. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING SODA GUN HOLDER DRAINAGE LINES AND SOME DRAINING INTO THE THREE COMPARTMENT SINK USED FOR GLASS WASHING.MUST NOT DRAIN INTO THE BAR THREE COMPARTMENT SINK. LEAK ON HOT WATER HANDLE IN LADIES WASHROOM AND ON NOZZLE OF KITCHEN THREE COMPARTMENT SINK. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE INTERNAL THERMOMETERS ON COOKS LINE. MUST REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP AREA.
  7. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL SURFACES IN THE BEER GARDEN BAR, INTERIOR OF 2 DOOR FREEZER.
    • 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. DETAIL CLEAN THE FLOOR OF THE BEER GARDEN BAR.
    • 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. REPLACE THE AREA OF MISSING DRYWALL IN THE 2ND FLOOR WOMEN'S RESTROOM STALL. DETAIL CLEAN THE WALLS OF THE PREP AREA.
    • 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. OBSERVED LITTER OUTSIDE IN THE BEER GARDEN AREA. MUST MAINTAIN AREA CLEAN.
  8. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED FACILITIES AT IMPROPER TEMPERATURE. OBSERVED AIR TEMPERATURE INSIDE OF THE BASEMENT WALK-IN COOLER AT 44.9F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED BY CDPH. INSTRUCTED MANAGEMENT TO MAINTAIN UNIT BELOW 40F. ON 3/25/10, AIR TEMPERATURE INSIDE OF THE UNIT WAS AT 36.5F . HELD FOR INSPECTION TAG REMOVED. CRITICAL VIOLATION 7-38-005A.
    • 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. OBSERVED POTNENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE BASEMENT WALK-IN COOLER. OBSERVED CHILI AT 46F, EGGS AT 45.8F, GROUND BEEF AT 47F, STEAK AT 47.8F, HUMMUS AT 46F, HAMBURGERS AT 45F, CREAM CHEESE AT 46F, TURKEY BREAST AT 46F, HALF AND HALF CREAMER AT 45F, SOUR CREAM AT 45.8F, SALAD DRESSING AT 46F, SHREDDED CHEESE AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 500# OF FOOD WORTH APPROX. $1450. CRITICAL VIOLATION 7-38-005A.
    • 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 EVIDENCE OF RODENT ACTIVITY IN THE BASEMENT STORAGE ROOM NEXT TO THE STAIRCASE. OBSERVED APPROX. 50 MOUSE DROPPINGS ON THE FLOOR AND STORAGE SHELVES. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS AND CLEAN OUT THE STORAGE ROOM TO PREVENT PEST HARBORAGE CONDITIONS. ADDTIONAL PEST CONTROL SERVICE NEEDED AFTER STORAGE ROOM IS CLEARED AND CLEANED. SERIOUS VIOLATION 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT SINK IN THE PREP AREA IS IMPROPERLY MAINTAINED. OBSERVED WATER BACKING UP INTO THE LEFT AND RIGHT COMPARTMENTS WHEN THE WATER IS RUN IN THE MIDDLE COMPARTMENT. INSTRUCTED MANAGEMENT TO MAKE NECESSARY REPAIRS SO THAT THE WATER DRAINS PROPERLY FROM THE SINK. MANAGEMENT HAD A PLUMBER REPAIR THE DRAIN FOR THE SINK ON 3/25/10. SERIOUS VIOLATION 7-38-030.
    • 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. OBSERVED PREPARED FOODS NOT LABELED. MUST LABEL AND DATE ALL PREPARED FOODS AND THOSE OUTSIDE OF THEIR ORIGINAL CONTAINERS.
    • 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. DETAIL CLEAN ALL SURFACES IN THE BEER GARDEN BAR, INTERIOR OF 2 DOOR FREEZER, LIGHT SHIELD IN ROOM WITH COOLER AND FREEZER NEXT TO PREP AREA, WIRE RACKS IN THE BASEMENT WALK-IN COOLER. DETAIL CLEAN ALL COMPARTMENTS OF THE 3 COMPARTMENT SINK.
    • 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. DETAIL CLEAN THE FLOOR OF THE BEER GARDEN BAR AND THE BASEMENT ESPECIALLY IN THE STORAGE ROOM AND AROUND THE WATER HEATER.
    • 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. REPLACE THE AREA OF MISSING DRYWALL IN THE 2ND FLOOR WOMEN'S RESTROOM STALL. DETAIL CLEAN THE WALLS OF THE PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE THE LITTER STORED INSIDE OF THE NON-WORKING BEER COOLER IN THE BASEMENT.