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LINCOLN PERK

612 W WRIGHTWOOD AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

LINCOLN PERK has been inspected 2 times by Chicago Department of Public Health since May 22, 2013. The most recent inspection, on February 18, 2014, found no infractions.

1 of 2 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.

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 2 times on May 22, 2013. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 once on May 22, 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.

2 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NON-COMMERCIAL DISH WASHING MACHINE ON PREMISES. NO DISHES BEING WASHED AT THIS TIME OF INSPECTION. INSTRUCTED ONLY COMMERCIAL GRADE DISH WASHING MACHINES ALLOWED THAT USE HEAT AT 180F OR A CHEMICAL FINAL RINSE SANITIZER FOR SANITIZING PURPOSES. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE. MUST REMOVE FROM PREMISES/REPLACE WITH COMMERCIAL GRADE DISH MACHINE. NO CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING/DAMAGED FLOOR TILES IN VARIOUS AREAS OF KITCHEN. MUST REPLACE/REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE INTERNAL THERMOMETER IN FRONT ONE DOOR COOLER. MUST REPLACE.

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