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L26

2600 S STATE ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

L26 has been inspected 14 times by Chicago Department of Public Health since April 8, 2010. The most recent inspection, on February 8, 2017, found no infractions.

7 of 14 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

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.

  • 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 across 2 separate inspections, most recently on May 15, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 across 2 separate inspections, most recently on December 14, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on December 14, 2010. 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 22 times across 7 separate inspections, most recently on September 28, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 7 times across 6 separate inspections, most recently on September 28, 2016. 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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER COOKING EQUIPMENT.
  3. Canvass

    0 infractions

  4. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SINKS ARE IN POOR REPAIR, LEAKY FAUCETS AT HAND SINK, DISH MACHINE VACUUM BREAKER, 3-COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.
  5. Canvass

    0 infractions

  6. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES AS REQUIRED; MUST PROVIDE A VALID CERTIFICATE AND PERSON MUST BE ON DUTY AS REQUIRED WHEN PREPARING AND SERVING FOOD. SERIOUS VIOLATION 7-38-012 ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR BOTTOMS OF FRYERS TO REMOVE FOOD PARTICLES AND GREASE, CLEAN EXTERIOR SURFACES OF FRYERS AND CLEAN UNDER GRILL TO REMOVE DUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER AND AROUND KITCHEN EQUIPMENT AND BAR AREA. CLEAN FLOOR DRAINS WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN CEILING VENTS ABOVE DRY STORAGE RACKS IN KITCHEN TO REMOVE DUST OBSERVED. CLEAN VENTS ABOVE COOKING EQUIPMENT IN KITCHEN.
  7. Canvass

    0 infractions

  8. Short Form Complaint

    0 infractions

  9. Complaint

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • BUSINESS IS A LATE OPENER, OPENS AT 5:00PM, FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED NOR ANY EVIDENCE OF ANY PERSON ON PREMISES BEING CERTIFIED. MUST HAVE ORIGINAL CERTIFICATES POSTED AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SAND OR REPLACE ALL CUTTING BOARDS IN THE PREP AREA WITH DEEP, DARK GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL DEEP FRYERS/COOKING EQUIPMENT IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN THE BAR AND PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER STAINED CEILING TILES IN THE BAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAK AT THE PIPE UNDER THE REAR EXPOSED HAND WASHING SINK IN THE PREP AREA AND AT THE RIGHT WASH BOWL (WATER CONTINOUSLY RUNS)IN THE MEN'S TOILET ROOM.
  10. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FRENCH FRY CUTTER NOT CLEAN. SHELVING UNITS NOT CLEAN AT MAIN KITCHEN AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT BAR AREAS/MAIN KITCHEN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND FOODHANDLER NOT WEARING BEARD RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND ICE SCOOP NOT STORED PROPERLY.
  11. Complaint

    0 infractions

  12. Complaint

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT PREP AREA AT IMPROPER TEMPERATURES: 2LBS OF COOKED TURKEY SAUSAGE PATTIES, 1 1/2 LBS OF COOKED BACON, AND 2LBS OF COOKED SAUSAGE LINKS AT 63.6-66.5F. INSTRUCTED TO KEEP COLD FOODS AT 40F AND BELOW AND HOT FOODS AT 140F AND ABOVE. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $40.00. CRITICAL 7-38-005 (A)ISSUED.
    • 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. LABEL PREPARED, READY TO EAT FOODS INSIDE WALK-IN COOLER AND REFRIGERATION UNITS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SOUR CREAM CONTAINER BEING REUSED TO STORE CORNBREAD MIX. INSTRUCTED TO NOT REUSE SINGLE USE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR CRACKED SPLASH GUARDS BETWEEN UTILITY SINK AND TWO COMPARTMENT SINK AND HAND WASH SINK AND STORAGE RACK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF COOKING STOVE, DEEP FRYERS, VENTILATION HOOD/FILTERS, AND TOILET IN MENS TOILET ROOM.
    • 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 DUSTY WIRES/PIPING AT COOKING EQUIPMENT, SEAL OPENINGS AROUND PIPING AND CONDUITS AT CEILING ABOVE ICE MACHINE, CLEAN WALLS AROUND PREP AREAS BY PREP COOLERS, WALL UNDER DISH MACHINE AND UTILITY SINK IN KITCHEN. REPLACE WATER DAMAGED CEILING PANELS AT DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET NECK AT UTILITY SINK, REMOVE STANDING WATER AROUND UTILITY SINK FLOOR DRAIN, REPAIR LEAK AT HOT WATER HANDLE AT HAND WASH SINK NEXT TO STORAGE RACK BY COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE CLUTTER IN REAR LINEN STORAGE AREA, REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE CONTAINER WITH SANITIZING SOLUTION FOR ICE SCOOPS.
  13. License Re-Inspection

    0 infractions

  14. License-Task Force

    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. INSTRUCTED TO PROVIDE ADDITIONAL COMMERCIAL REFRIGERATION UNITS TO SUPPORT EXTENSIVE MENU. CRITICAL 7-38-005(A). NO CITATION ISSUED.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT HAND WASHING SINKS AT BEVERAGE SERVICE AREAS AND AT BAR AT ALL TIMES. NO CITATION ISSUED.
    • 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. INSTRUCTED TO PROVIDE SPLASH GUARDS AT HAND WASHING SINKS AT KITCHEN AND BAR. INSTRUCTED TO PROVIDE COVERS FOR ICE BINS. INSTRUCTED TO SEAL RAW WOOD SURFACES AT BAR AREA AND TOILET ROOM DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN TABLES AT REAR 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. INSTRUCTED TO REGROUT SOME FLOOR TILES AT BAR AND DISH WASHING AREA.
    • 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. INSTRUCTED TO SEAL ALL OPENINGS, CRACKS/CREVICES, EXPOSED INSULATION THROUGH OUT PREMISES AS NEEDED, PROVIDE CEILING PANELS FOR MISSING SECTIONS AT REAR STORAGE AREA, REPLACE WATER DAMAGED CEILING PANEL AT BEVERAGE SERVICE AREA, PAINT SOME WALL SECTIONS AT BAR AND REAR STORAGE AREA. INSTRUCTED TO PROVIDE COVERS FOR EXPOSED ELECTRICAL OUTLETS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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. INSTRUCTED TO REPLACE LIGHT BULBS NOT WORKING.
    • 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. INSTRUCTED TO PROVIDE FLOOR DRAIN COVERS AT MOP SINK AND TWO COMPARTMENT SINK. INSTRUCTED TO PROVIDE BACK FLOW PREVENTION DEVICE AT UTILITY SINK FAUCET. INSTRUCTED TO RE-ROUTE WASTE/DRAIN LINES FROM SODA GUNS INTO FLOOR DRAINS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNUSED ITEMS IN KITHCEN TO PREVENT PEST HARBORAGE.

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