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LA GOZADERA

2542-2544 W PETERSON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

LA GOZADERA has been inspected 17 times by Chicago Department of Public Health since August 21, 2010. The most recent inspection, on July 5, 2018, found no infractions.

4 of 17 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, Protecting food from contamination and Pests.

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 6 times across 5 separate inspections, most recently on April 12, 2016. 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 3 times across 3 separate inspections, most recently on March 2, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 3 times across 3 separate inspections, most recently on March 2, 2018. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 March 2, 2018. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 September 26, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

17 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL TILE AT THE THREE COMPARTMENT SINK. MUST REPLACE. SAME WALL REPAIRED WITH SPRAY FOAM FILLER, UNEVEN AND UNABLE TO CLEAN. MUST MAKE WALL SMOOTH AND CLEANABLE.
  3. Canvass

    9 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS AT THE EXPOSED HAND SINK IN THE KITCHEN/DISH AREA WHILE EMPLOYEE WAS PREPARING FOOD. INSTRUCTED MUST PROVIDE PAPER TOWELS AT ALL TIMES AT ALL WASH BOWLS. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INTERIOR OF THE ICE MACHINE'S UPPER WATER RESERVOIR WHERE ICE FOR CONSUMPTION IS MADE WAS FOUND WITH BROWN/BLACK SLIME SUBSTANCE ON ALL ICE CONTACT SURFACES. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF MACHINE. SERIOUS VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 30 TO 40 SMALL FLIES THROUGHOUT THE BAR AREA. UNDER THE BAR EXPOSED HAND SINK, AROUND SODA DISPENSING SYSTEM, FLYING OUT OF FILLED WASTE CONTAINERS AND ON WALLS. ALSO NOTED 20 TO 30 MICE DROPPINGS BEHIND BOTH BOX FREEZERS IN THE REAR KITCHEN AND UNDER STORAGE SHELVING. INSTRUCTED TO ELIMINATE OR MINIMIZE ALL FLY ACTIVITY. REMOVE ALL DROPPINGS. SANITIZE ALL AREAS, SEAL ALL OPENINGS NOTED DURING CLEANING. REMOVE ALL MOIST ORGANIC MATERIAL FROM THE BAR AREA AND RECOMMEND HAVING THE PEST CO. SERVICE ESTABLISHMENT FOR MICE AND FLIES. SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM #2064803 ON 6-22-17 NOT CORRECTED. #34- INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE KITCHEN PREP AREA UNDERNEATH 3 COMPARTMENT SINK WITH WATER, BEHIND COOKING EQUIPMENT WITH GREASE AND AT THE BAR BY THE HAND WASH SINK.#35-NOTED CRACKS ON WALL ESPECIALLY BY THE ICE MACHINE AREA AND STAINED AND DIRTY CEILING TILES AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR WALLS AND REPLACE CEILING TILES.#38- NOTED WATER LEAKING FROM THE BASE OF ONE OF 3 COMPARTMENTS OF THE 3 COMPARTMENT SINK AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.....NOTED LARGE POTS ON PREMISE USED FOR COOKING THAT CAN NOT FIT INSIDE THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE THE LARGE POTS OR PROVIDE A BIGGER 3 COMPARTMENT SINK THAT CAN CONTAIN THE POTS FOR WASHING, RINSING AND SANITIZING. SERIOUS VIOLATION 7-42-090.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL POTS/PANS MUST BE STORED INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED DIRTY SHELVING WHERE CLEAN DISHES ARE STORED. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT THE BAR AREAS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. UNEVEN FLOORS WITH CRACKED CEMENT,HOLES IN CEMENT AND MISSING TILE UNDER THE BAR THREE COMPARTMENT SINK. MUST PROVIDE A SMOOTH, CLEANABLE FLOOR. WET, DIRTY RAW WOOD ON FLOOR UNDER BAR USED TO PROP UP A LIGHT FIXTURE. ALL RAW WOOD MUST BE REMOVED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL TILE AT THE THREE COMPARTMENT SINK. MUST REPLACE. SAME WALL REPAIRED WITH SPRAY FOAM FILLER, UNEVEN AND UNABLE TO CLEAN. MUST MAKE WALL SMOOTH AND CLEANABLE.---EXCESSIVE GREASE ON THE CEILING AROUND THE EXHAUST HOOD. MUST REMOVE/CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORED ITEMS THROUGHOUT THE BAR AREAS AND BAR STORAGE CLOSET MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
  4. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED A BROWNISH AND SLIMY SUBSTANCE ON THE INNER LINING OF ICE MACHINE DRIPPING ONTO THE ICE.INSTRUCTED NOT OT USE UNTIL EQUIPMENT IS CLEANED AND SANITIZED. MANAGER IMMEDIATELY HAD EMPLOYEE START CLEANING THE ICE MACHINE. SERIOUS VIOLATION #7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER WITH ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE OR CURRENT LETTER OF REGISTRATION WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, BEEF, SOUPS ETC). INSTRUCTED MANAGER TO HAVE A CURRENT FOOD MANAGER AND CERTIFICATE ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED DIRTY AND STAINED CUTTING BOARDS AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.....NOTED TORN RUBBER GASKETS AT 2 DOOR REFRIGERATION UNITS AND SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE...NOTED ICE SCOOP INSIDE ICE BIN AT THE FRONT BAR AREA WITH NO ICE SCOOP HOLDER. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER AT THE BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED CHEST FREEZERS AT THE KITCHEN PREP AREA WITH HEAVY ICE BUILD UP. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE KITCHEN PREP AREA UNDERNEATH 3 COMPARTMENT SINK WITH WATER, BEHIND COOKING EQUIPMENT WITH GREASE AND AT THE BAR BY THE HAND WASH SINK....MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS INSIDE THE BATHROOMS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED CRACKS ON WALL ESPECIALLY BY THE ICE MACHINE AREA AND STAINED AND DIRTY CEILING TILES AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND CLEAN CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED WATER LEAKING FROM THE BASE OF ONE OF 3 COMPARTMENTS OF THE 3 COMPARTMENT SINK AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.....NOTED LARGE POTS ON PREMISE USED FOR COOKING THAT CAN NOT FIT INSIDE THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE THE LARGE POTS OR PROVIDE A BIGGER 3 COMPARTMENT SINK THAT CAN CONTAIN THE POTS FOR WASHING, RINSING AND SANITIZING.
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED ICE WITHIN ICE MACHINE NOT PROTECTED. OBSERVED LONG TUBES DRAINING FROM ICE MACHINE DRAINING INTO FLOOR DRAIN. FLOOR DRAIN IS CLOGGED AND WATER IS BACKING UP ALL OVER FLOOR. DISHCHARGE LINES FROM ICE MACHINE ARE FULLY SUBMERGED IN BACKED UP FLOOR DRAIN WASTE WATER. ICE MACHINE WAS TAGGED DURING INSPECTION. ICE WAS DISPOSED OF DURING ISNPECTION AND ICE MACHINE WAS UNPLUGGED. ICE MACHINE CAN NOT BE USED UNTIL THERE IS NO BACK UP IN FLOOR DRAIN AND ICE MACHINE IS FULLY PROTECTED. BACK FLOW PREVENTION DEVICE MUST BE INSTALLED ON ICE MACHINE TO PREVENT CONTAMINATION OF ICE. SERIOUS VIOLATION 7-38-005 (A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR AROUND ICE MACHINE WITH WATER ON FLOOR. MUST KEEP FLOOR CLEAN AND DRY AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO SINK STOPPERS FOR 3 COMPARTENT SINK AT BAR. INSTALL AND MAINTAIN. BACK FLOW RPEVENTION DEVICE MUST BE INSTALLED ON ICE MACHINE. INSTALL AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BACK CLOSET NEAR WASHROOMS MUST BE CLEANED AND ORGANIZED SOTHAT ALL ITEMS ARE 6 INCHES AWAY FROM WALLS AND 6 INCHES OFF OF FLOOR. PEST CONTROL MUST BE ALLOWED COMPLETS ACCESS.
  7. Canvass

    0 infractions

  8. Complaint

    0 infractions

  9. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED COOLER TO THE RIGHT OF STOVES CONTAINING 1 DOOR AND 2 DRAWERS ALL CONNECTED AT 50.0F. NO FOOD WAS IN COOLER. COOLER WAS EMPTY. COOLER WAS TAGGED AND MAY NOT BE USED UNTIL COOLER IS REPAIRED AND REINSPECTED SO TAG CAN BE REMOVED. CRITICALL VIOLATION 7-38-005 (A) UNIT TAGGED NO CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL TINFOIL MUST BE REMOVED FROM SURFACES AND SURFACES NEED TO BE SMOOTH AND EASILY CLEANABLE. OBSERVED ICE MACHINE UNCLEAN WITH DIRT. ICE MACHINE MUST BE CLEANED AND MAINTAINED.OBSERVED KNIVES STORED WITHIN KNIFE RACK UNCLEAN. CLEAN ALL KNIVES AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN IN FRONT COFFEE PREP AREA. CLEAN AND MAINTAIN ALL FLOORS UNDER AND BEHIND ALL LARGE EQUIPMENT AND IN CORNERS AND ALONG WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VENT ABOVE ICE MACHINE UNCLEAN WITH HEAVY ICE ACCUMULATION. CLEAN AND MAINTAIN VENT. OBSERVED CEILING ABOVE STOVES UNCLEAN. MUST CLEAN AND MAINTAIN. OBSERVED COOKING VENTS ABOVE STOVE UNCLEAN WITH HEAVY GREASE ACCUMULATION. CLEAN AND MAINTAIN. OBSERVED AREA UNDER 3 COMPARTMENT SINK UNCLEAN. CLEAN IN DETAIL UNDER 3 COMPARTMENT SINK AND AROUND GREASE TRAP. MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT ABOVE 3 COMPARTMENT SINK IN KITHCEN NEEDS LIGHT SHIELD OR SHATTERPROOF BULB
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED COLD WATER HANDLE IN DISREPAIR AT 3 COMPARTMENT SINK BEHIND BAR. REPAIR AND MAINTAIN COLD WATER HANDLE. OBSERVED RIGHT BASIN OF 3 COMPARTMENT WITH SMALL LEAK AT BASE OF RIGHT COMPARTMENT LEAKING INTO MIDDLE COMPARTMENT. MUST SEAL ALL COMPARTMENTS SO THEY HOLD WATER AND DO NOT LEAK. ALL WELDING NEEDS TO BE SMOOTH AND EASILY CLEANABLE. IF NEW SINK IS INSTALLED IT MUST HAVE LARGE ENOUGH COMPARTMENTS TO SUBMERGE LARGEST POT AND PAN WITHIN KITHCEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOPS NOT HUNG TO DRY. MUST HANG MOPS TO DRY AFTER USE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHS ON COUNTERS. WIPING CLOTHS NEED TO BE STORED IN SANITIZER WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO IDPH FOOD HANDLER CERTIFICATES IN PLACE. MUST PROVIDE FOR ALL EMPLOYEES. ADDITIONAL IDPH FOOD HANDLER INFORMATION PROVIDED.
  10. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving/racks not clean, need detailed cleaning, non food contact surfaces of ice machine not clean, need detailed cleaning(crevices), non food contact surfaces of cooking equipment, kitchen storage shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floor in rear storage areas not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged/stained ceiling tiles in kitchen prep area shall be replaced, walls that had broken, damaged wall tiles shall be replaced/repaired.
  11. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE UTENSILS WITH HANDLES UP AT ALL TIMES. UTENSILS STORED IN WHITE CONTAINERS IMPROPERLY STORED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR HOLE AT WALL TO PREVENT PEST ENTRY IN FRONT OF THE MEN'S RESTROOM DOOR ENTRANCE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE WORKING LIGHT BULBS AT BOTH COCA-COLA COOLERS ON PREMISES. FOUND BURNT OUT BULBS AT BOTH STATED COOLERS ABOVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST HOT WATER TEMPERATURE VALVE AT MEN'S HAND WASHING SINK ON THE LEFT.
  12. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving/racks that had peeling paint, rust, shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in kitchen prep area under heavy equipment not clean, need cleaning, floors in front bar area not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged/stained ceiling tiles in kitchen prep area, shall be repaired/replaced.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy not clean, needs detailed cleaning, exhaust vents(ventilation) in kitchen prep area, coolers, and bathrooms not clean, need detailed cleaning.
  13. Complaint Re-Inspection

    3 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM REPORT# 596475 DATED 9/26/11. #19- OUTSIDE GREASE CONTAINER NOT MAINTAINED.WITH DRIED GREASE ON THE TOP AND DRIPPING GREASE AROUND THE RIM INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. #29- PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #284630 DATED 8/21/10. MUST PROVIDE LID FOR ALL THE GARBAGE CONTAINERS INSIDE. #34 FLOORS IN CORNERS, UNDER ALL EQUIPMENT THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF DEBRIS.#43-ICE UTENSILS MUST BE STORED IN CLEAN SANITIZED CONTAINER NOT IN ICE. WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZED SOLUTION. CITATION ISSUED CRITICAL. MANAGER ASKED HIS FRIEND TO BUY THE GARBAGE CONTAINERS WITH LID,AND SHE AND HER HUSBAND STARTED CLEANING THE FLOOR, AND OUTSIDE GREASE CONTAINERS.MANAGER ALSO GOT THE CONTAINERS FOR THE WIPING CLOTH AND ICE SCOOP.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMAINS TO BE CORRECTED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMAINS TO BE CORRECTED.
  14. Complaint

    6 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GREASE CONTAINER NOT MAINTAINED. LID OF THE DUMPSTER WITH DRIED GREASE AND DEBRIS, AND RIM AROUND THE DUMPSTER WITH DRIPPING GREASE. INSTRUCTED TO CLEAN AND MAINTAIN. CITATION ISSUED SERIOUS.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #284630 DATED 9/10/10. #32- CUTTING BOARD IN NEED OF REPLACING. WORN OUT WITH DEEP CUT AND DISCOLORED. MUST REPLACE OR REPAIR. MUST PROVIDE LID FOR ALL GARBAGE CONTAINERS INSIDE AND MAINTAIN.#34- FLOORS IN CORNERS UNDER ALL THE EQUIPMENT THROUGHOUT IN NEED OF CLEANING ALL BUILD UP OF DEBRIS.#43- ICE UTENSILS MUST BE STORED IN CLEAN SANITIZED CONTAINER NOT IN ICE. ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION. CITATION ISSUED SERIOUS.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL AND DATED ALL FOOD CONTAINER IN THE REACH IN COOLERS WITH READY TO EAT FOOD AND READY TO COOK FOODS NOT IN ORIGINAL CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET ALONG THE DOOR OF THE 2 DOOR REACH IN COOLER RIPPED OFF. INSTRUCTED TO REPAIR/ RE GLUE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE CEILING LIGHT SHIELD IN THE PREP AREA, THE FILTER BY THE HOOD AND MAINTAIN. MUST REPLACE STAINED CEILING TILES IN THE REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER IN BOTH CHEST FREEZER AND ONE DOOR REACH IN COOLER BEHIND THE BAR.
  15. Recent Inspection

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DISH MACHINE REMAINS TAGGED (HELD FOR INSPECTION) AT THIS TIME OF CANVASS RE-INSOECTION. INSTRUCTED MGMT TO FAX LETTER AT 312-746-4240 WHEN FIXED. MGMT WAS ADVISED TO USE 3 COMPARTMENT.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • REMAINS TO BE CORRECTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMAINS TO BE CORRECTED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMAINS TO BE CORRECTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMAINS TO BE CORRECTED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMAINS TO BE CORRECTED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMAINS TO BE CORRECTED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • REMAINS TO BE CORRECTED.
  16. Canvass Re-Inspection

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • dishmachine remains tagged(held for inspection) at this time of canvas re-inspection. instructed mgmt. to fax letter at 312-746-4240, when fixed. mgmt. was advised to use 3 compartment sink
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • remains to be corrected.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • remains to be corrected.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • remains to be corrected.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • remains to be corrected.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • remains to be corrected.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • remains to be corrected.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • remains to be corrected.
  17. Canvass

    12 infractions

    • 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. All hot food shall be stored at a temperature of 140F or higher. FOUND CONTAINER OF RAW CHICKEN ON COUNTER AT 76.1 DEGREES, A BUCKET OF FETA CHEESE AT 50.1 DEGREES. PRODUCT DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005 (A) CITATION ISSUED ESTIMATE TOTAL VALUE $30.00 10 LBS
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW-TEMPERATURE DISH MACHINE WITH 0 PPM OF SANITIZER. DISH MACHINE BEING HELD FOR INSPECTION AT THIS TIME. MUST HAVE MACHINE SERVICED. MAY NOT USE MACHINE UNTIL REINSPECTED BY THE CDPH. CONTACT CDPH VIA FAX AT 312-746-4240. CRITICAL VIOLATION 7-38-030 CITATION ISSUED
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER ON SITE DURING INSPECTION. WATER AT 91.2 DEGREES, MUST MAINTAIN 110 DEGREES TO PROPERLY WASH, RINSE AND SANITIZE. PLUMBER ARRIVED ADJUSTED HOT WATER TANK TO ACHEIVE 110 DEGREES. CRITICAL VIOLATION 7-38-030 CITATION ISSUED
    • 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 FRUIT FLY ACTIVITY IN REAR PREP AREA AND FRONT BAR AREA. OVER 30 FLIES IN PREP AND BAR AREA. MUST CLEAN ALL AREAS AND CONTACT PEST CONTROL FOR SERVICE. OBSERVED APPROXIMATLY 12 MOUSE DROPPINGS NEXT TO HOT WATER HEATER. SERIOUS VIOLATION 7-38-020 CITATION ISSUED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS PRODUCTS. IE...RAW CHICKEN, SHRIMP, EGGS. ETC MUST PROVIDE CERTIFIED MANAGER AT ALL TIMES WHILE HANDELING POTENTIALLY HAZARDOUS FOOD. SERIOUS CITATION 7-38-012 CITATION ISSUED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL CONTAINERS, DISHES, UTENSILS MUST BE CLEANED AND MAINTAINED IN A CLEAN SANITIZED AREA. MUST INVERT ALL UTENSILS. MUST CORRECT AND MAINTAIN.
    • 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. CUTTING BOARDS IN NEED OF REPLACING. WORN WITH DEEP CUTS AND DISCOLORED. MUST REPLACE OR REPAIR. MUST PROVIDE LIDS FOR ALL GARBAGE CONTAINERS INSIDE AND COVERS FOR ALL ICE BINS. MUST PROVIDE AND MAINTAIN.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: STOVE, GRILL, FRYER, INTERIOR OF REACH IN COOLERS, ALL PREP TABLES, INTERIOR OF ICE MACHINE, INTERIOR OF DISH MACHINE, AND STORAGE SHELVES. MUST REMOOVE BUILD UP OF FOOD SPILLS AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 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. FLOORS IN CORNERS, UNDER EQUIPMENT THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP OF DEBRIS.
    • 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. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE FOOD SPLATTER, CEILING TILES IN NEED OF REPLACING WHERE MISSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. ALL COOKING EQUIPMENT MUST BE UNDER VENTILATION HOOD. HANDSINK AT BAR AREA WITH LOW WATER PRESSURE, HANDSINK IN PREP AREA VERY SLOW DRAINING, ONE WASHBOWL IN LADIES ROOM SLOW DRAINING. LEAK AT ICE BIN AT FRONT BAR AREA. MUST CORRECT AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE UTENSIL MUST BE STORED IN CLEAN SANITIZED CONTAINER NOT IN ICE, ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION.

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