Skip to content
Loading map…

LIGHT HOUSE

1373 E 53RD ST, CHICAGO, IL 60615 · Restaurant

Inspection summary

LIGHT HOUSE has been inspected 5 times by Chicago Department of Public Health since November 3, 2015. The most recent inspection, on August 10, 2017, found no infractions.

1 of 5 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, Chemicals and toxic substances 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 February 15, 2017. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 7, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 November 3, 2015. 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 November 3, 2015. 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 11 times across 4 separate inspections, most recently on February 15, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AND PAPER TOWELS AT FRONT AND REAR EXPOSED SINKS. INSTRUCTED MANAGER TOT PROVIDE SOAP AND PAPER TOWELS AT EXPOSED SINKS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR VALID CERTIFICATE POSTED WHEN CHICKEN (150.2F)PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, SINKS, PREP TABLES, COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS. REPLACE MISSING FLOOR DRAIN COVER NEAR 1-COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING VENT COVER NEAR FRONT EXPOSED SINK. CLEAN WALLS ABOVE 3-COMPARTMENT SINK(SPILLS). REPAIR DAMAGED WALL IN REAR STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING AND DAMAGED LIGHT SHIELDS IN REAR PREP AND DISHWASHING AREAS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  3. Complaint

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HOT RUNNING WATER AT FRONT EXPOSED SINK. INSTRUCTED MANAGER TO PROVIDE HOT RUNNING WATER AT FRONT EXPOSED SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR VALID CERTIFICATE POSTED WHEN CHICKEN (147.6F)PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION REPORT SUMMARY FROM 5-20-16 NOT POSTED AND VISIBLE TO ALL CUSTOMERS. INSPECTION REPORT SUMMARY SHALL BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, SINKS, PREP TABLES, COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS. REPLACE MISSING FLOOR DRAIN COVER NEAR 1-COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING VENT COVER NEAR FRONT EXPOSED SINK. CLEAN WALLS ABOVE 3-COMPARTMENT SINK(SPILLS). REPAIR DAMAGED WALL IN REAR STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING AND DAMAGED LIGHT SHIELDS IN REAR PREP AND DISHWASHING AREAS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  4. Canvass

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO PAPER TOWELS AT FRONT/REAR EXPOSED HANDWASH SINKS. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN/SANITIZE ALL INTERIOR BOTTOMS AND DOOR TRACKS OF ALL REFRIGERATION UNITS AND FREEZERS. CLEAN EXTERIOR OF ALL HEAVY EQUIPMENT IN KITCHEN AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN/SANITIZE FLOORS THROUGHOUT OF HEAVY FOOD SPILLS AND DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR STRIPPED HOT WATER KNOB AT 1 COMP SINK AT REAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CLUTTER THROUGHOUT REAR OF PREMISES IN THE FORM OF CARDBOARD BOXES AND OTHER TRASH AND DEBRIS. REMOVE CLUTTER BEHIND FRONT SERVICE COUNTER ORGANIZE AND MAINTAIN AT ALL TIMES.
  5. License

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS.MUST LABEL PREPACKAGED DESSERTS PROPERLY WITH INFO GIVEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE WORN CUTTING BOARDS.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING AT SERVICE COUNTER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR AND 4- DOOR REACH IN COOLERS,MISSING DOOR HANDLE ON 2- DOOR REACH IN COOLER.MUST PROVIDE A SPLASH GUARD AT 1- COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM GRILL TABLE,REACH IN COOLERS,FAN GUARDS IN COOLERS,PREP TABLES,STEAM TABLE,SHELVING UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALLBASES THROUGHOUT PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS THROUGHOUT PREP AREAS,HOOD , FILTERS,LIGHT SHIELDS,CEILING AND VENTS.MUST REPAIR OR REPLACE MISSING WALL BASES IN REAR PREP AREA BEHIND PREP TABLE,LOOSE CAULKING AT HOOD,DAMAGED WALL NEAR REAR DOOR,HOLE IN WALL IN FRONT PREP AREA NEAR HAND SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE PLASTIC FROM PIPE AT REAR HAND SINK AND REPAIR LEAKY PIPE.MUST REPAIR OR REPLACE LOOSE FAUCET AT HAND SINK IN TOILETROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR SMALL REFRIGERATOR AND PROBE .
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET .MUST ENROLL AND MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website