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LAKESHORE RACQUET CLUB, INC.

1320 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

LAKESHORE RACQUET CLUB, INC. has been inspected 4 times by Chicago Department of Public Health since April 19, 2011. The most recent inspection, on September 19, 2013, found no infractions.

2 of 4 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 source, labelling and allergens and Food temperature control.

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 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 April 19, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 April 19, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 6 times across 2 separate inspections, most recently on July 19, 2011. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 3 times across 2 separate inspections, most recently on July 19, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 19, 2011. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#517303 4/19/11 33 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING EQUIPMENT MUST CLEAN AND MAINTAIN: INTERIOR OF ICE MACHINE. EXTERIOR OF ALL COOKS LINE EQUIPMENT, HOOD EXHAUST. BOTH WITH EXCESSIVE GREASE. INTERIOR MICROWAVE OVEN. EXTERIOR OVEN ABOVE "SALAMANDER" GRILL WITH PEELING PAINT. MUST REMOVE. 07/19/2011 34 The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE FOLLOWING AREA WITH FOOD DEBRIS AND SPILLAGE, MUST CLEAN AND MAINTAIN: BEHIND ICE MACHINE AND UNDER DRY FOOD STORAGE. AROUND FLOOR STAND MIXER. INSIDE BASEMENT WALK-IN COOLER. FLOOR DRAIN AT DISH MACHINE WITH ACCUMULATED DEBRIS/SLIME, MUST CLEAN. ALL ITEMS STORED IN REAR DRY STORAGE ROOM MUST BE ELEVATED FROM FLOOR 6" OR ABOVE. 07/19/2011 35 The walls and ceilings shall be in good repair and easily cleaned. BLACKENED MOLDED CAULKING AT DISH MACHINE, MUST REPLACE. ALL HOLES IN WALLS AND OPENINGS AROUND ELECTRICAL OUTLETS AND TUBING AT DISH MACHINE AREA MUST BE SEALED. HOLES IN WALL BEHIND UNUSED TALL REACH-IN COOLER ON COOKS LINE, MUST SEAL. 07/19/2011 36 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 AT KITCHEN ICE MACHINE AND THROUGHOUT REAR DRY STORAGE ROOM. 40 All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR BASEMENT WALK-IN COOLER. 07/19/2011 41 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 TALL REACH-IN COOLER ON COOKS LINE MUST BE REPAIRED OR REMOVED FROM PREMISES. 07/19/2011 ALL NOTED VIOLATIONS MUST BE CORRECTED BY 7/26/11.
    • 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.MUST REPAIR RUSTY FLOORING INSIDE WALK-IN-COOLERS TO SMOOTH,EASILY CLEANAABLE SURFACES,FLOORS DRAINS REQUIRE A DETAIL CLEANING THROGHOUT.
    • 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.MUST REPAIR WATER LEAKING AT PIPE BENEATH 3 COMP SINK MIDDLE SECTION,BENEATH 2 COMP SINK IN KITCHEN,PROVIDE A BACKFLOW PREVENTION DEVICE AT ICE MACHINES.
  4. Canvass

    9 infractions

    • 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. ALL BULK FOODS MUST BE LABELED.
    • 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 TIN FOIL AS LINER FOR SHELVING AT DISH MACHINE AREA. MUST PROVIDE ICE MACHINE WATER RESERVOIR COVER. METAL SHELVING AT CLEAN DISH STORAGE FOUND DIRTY, MUST CLEAN.
    • 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. THE FOLLOWING EQUIPMENT MUST CLEAN AND MAINTAIN: INTERIOR OF ICE MACHINE. EXTERIOR OF ALL COOKS LINE EQUIPMENT, HOOD EXHAUST. BOTH WITH EXCESSIVE GREASE. INTERIOR MICROWAVE OVEN. EXTERIOR OVEN ABOVE "SALAMANDER" GRILL WITH PEELING PAINT. MUST REMOVE.
    • 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 THE FOLLOWING AREA WITH FOOD DEBRIS AND SPILLAGE, MUST CLEAN AND MAINTAIN: BEHIND ICE MACHINE AND UNDER DRY FOOD STORAGE. AROUND FLOOR STAND MIXER. INSIDE BASEMENT WALK-IN COOLER. FLOOR DRAIN AT DISH MACHINE WITH ACCUMULATED DEBRIS/SLIME, MUST CLEAN. ALL ITEMS STORED IN REAR DRY STORAGE ROOM MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.
    • 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. BLACKENED MOLDED CAULKING AT DISH MACHINE, MUST REPLACE. ALL HOLES IN WALLS AND OPENINGS AROUND ELECTRICAL OUTLETS AND TUBING AT DISH MACHINE AREA MUST BE SEALED. HOLES IN WALL BEHIND UNUSED TALL REACH-IN COOLER ON COOKS LINE, MUST SEAL.
    • 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 AT KITCHEN ICE MACHINE AND THROUGHOUT REAR DRY STORAGE ROOM.
    • 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. KITCHEN EXPOSED AND DISH SPRAY ARM SINKS REPAIRED UNDERNEATH WITH PLASTIC WRAP AND DUCT TAPE. MUST PROPERLY REPAIR. SODA GUN HOLDER AT FRONT BAR MUST BE PROPERLY DRAINED. LEAK INTO PAN ON FLOOR FROM SODA GUN SYSTEM AT FRONT BAR. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR BASEMENT WALK-IN COOLER.
    • 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 TALL REACH-IN COOLER ON COOKS LINE MUST BE REPAIRED OR REMOVED FROM PREMISES.

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