Skip to content
Loading map…

KNIFE & TINE

1417 W Fullerton AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

KNIFE & TINE has been inspected 9 times by Chicago Department of Public Health since October 29, 2010. The most recent inspection, on October 14, 2014, found no infractions.

3 of 9 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, Handwashing and staff hygiene and Pests.

The last 2 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 4 times across 3 separate inspections, most recently on March 26, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 3 separate inspections, most recently on September 24, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 2 times across 2 separate inspections, most recently on May 29, 2012. 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 15 times across 5 separate inspections, most recently on September 24, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 6 times across 4 separate inspections, most recently on March 26, 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.

9 inspections

  1. Canvass

    0 infractions

  2. License

    0 infractions

  3. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • EXPOSED TABLEWARE MUST BE PROTECTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LIDS FOR BAR ICE BINS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF BASEMENT TOP LOADING COOLER DIRTY. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL AT DISH MACHINE IN POOR REPAIR. MUST REMOVE BLACK SUBSTANCE OR RE-PAINT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREA. EMPLOYEES MUST NOT STORE BICYCLES IN THE BASEMENT DRY FOOD STORAGE ROOM.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN THE FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINTS.
  4. Canvass

    0 infractions

  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BEHIND ICE MACHINE AND UNDER EMPLOYEE LOCKERS WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. ALL ITEMS STORED THROUGHOUT GARAGE STORAGE MUST BE ELEVATED FROM FLOOR AND ORGANIZED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR COOKS LINE COOLER, TALL REACH-IN, WALK-IN COOLER, BASEMENT CHEESE COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST NOT STORE BICYCLES IN BASEMENT DRY FOOD STORAGE.
  6. Canvass Re-Inspection

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
  7. 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 LIVE FRUIT FLIES IN THE FLOOR DRAINS, ON THE WALLS, STORAGE SHELVES AND UTENSILS IN THE PREP AREA. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE TORN DOOR GASKETS FOR THE PREP COOLERS AND FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR DRAINS IN THE PREP AREA AND THE FLOOR BEHIND THE ICE MACHINE IN THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALLS BEHIND THE BAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE OF ALL BASEMENT REFRIGERATORS.
  8. Canvass

    5 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. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN LIQUOR STORAGE.
    • 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. ALL STORED ITEMS IN BASEMENT DRY STORAGE MUST BE ELEVATED FROM FLOOR 6" OR ABOVE. FLOOR UNDER COOKS LINE WITH EXCESSIVE FOOD DEBRIS, MUST CLEAN AND MAINTAIN.
    • 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. MUST PROVIDE LIGHT SHIELD IN BASEMENT DRY STORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. UNUSED BASEMENT DRY STORAGE EXPOSED HAND SINK MUST BE OPERATIONAL WITH HOT/COLD RUNNING WATER, SOAP & TOWELS OR REMOVED FROM STORAGE 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. UNUSED FLOOR MIXER IN BASEMENT DRY STORAGE MUST BE STORED CLEAN, COVERED/WRAPPED.
  9. TASKFORCE

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DI NOT MAINTAIN PROPER TEMPERATURE. SEVERAL COOLERS IN PREP AREA ARE NOT ON AND OPERATING. MUST MAINTAIN ALL COOLERS BELOW 40.0 F. CRITICAL VIOLATION 7-38-005A.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR HAND TOWELS OBSERVED AT HAND SINKS AT THE BAR, PREP AREAS AND WASHROOMS.MUST PROVIDE SOAP AND HAND TOWELS AT ALL HANDSINKS. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED AND NO PEST CONTROL LOGBOOK ON SITE. DOOR FRAME, SIDING AND BOTTOM OF DOOR NOT PROTECTED/ RODENT PROOFED IN THE STORAGE ROOM LOCATED OUTSIDE OF THE BUILDING. MUST RODENT PROOF THE STORAGE ROOM. PEST CONTROL LOGBOOK AND SERVICE IS NEEDED FROM A LICENSED PEST CONTROL COMPANY. MUST PROVIDE. SERIOUS VIOLATION 7-38-020.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • NO TOILET PAPER PROVIDED IN RESTROOMS. MUST PROVIDE SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TIGHT- FITTING LID FOR ICE BIN IS MISSING AT THE BAR. MUST PROVIDE. VENTILATION FILTERS MISSING AT SMALL VENTILATION HOOD. MUST PROVIDE CORRECT SIZE FILTERS SO THAT THERE IS NO GAP BETWEEN FILTERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN CONSTRUCTION DEBRIS ON AND IN 3 COMP SINKS AT PREP AREA, TOP OF ICE MACHINE, HANDSINK IN BASEMENT. DETAIL CLEAN AND SANITIZE BOTH ICE BINS BEHIND THE BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OPEN DRAIN OBSERVED IN PREP AREA NEXT TO PIZZA OVEN. MUST PROVIDE COVER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • TOTAL OF 9 SINK STOPPERS NEEDED FOR 3C SINKS. MUST PROVIDE. OBSERVED LEAK AT HOT WATER HANDLE AT 3C SINK IN PREP AREA. MUST REPAIR LEAK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROBE THERMOMETER NEEDED TO TAKE FOOD TEMPS. REFRIGERETION THERMOMETERS NEEDED IN BASEMENT. REFRIGERATORS AND WALK IN COOLER. MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE ITEMS IN STORAGE ROOM.

Nearby inspected facilities

Own this business? Add a badge to your website