Skip to content
Loading map…

LINDYS AND GERTIES ORIGINAL

3685 S ARCHER AVE, CHICAGO, IL 60609 · Restaurant

Inspection summary

LINDYS AND GERTIES ORIGINAL has been inspected 9 times by Chicago Department of Public Health since December 10, 2015. The most recent inspection, on January 18, 2018, found no infractions.

4 of 9 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: Pests, Food temperature control and Handwashing and staff hygiene.

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.

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

  • 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 September 13, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 on March 22, 2017. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 13, 2017. 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 10 times across 4 separate inspections, most recently on September 13, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    1 infraction

    • 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 mice droppings in the dry storage room (near front door), 15 on the floor in the corner of the bar, and 5 in the closet in kitchen. Found 1 dead mouse in the closet in kitchen. Must remove all droppings, dead mouse and detail clean and sanitize closet and bar floors. Advised to contact pest control for service. Serious violation 7-38-020.
  4. Complaint

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR VALID CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD (CHILI 175.6F)PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS ON DRY STORAGE SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE DAMAGED GASKETS ON TWO-DOOR PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE MACHINE IN PREP AREA, BEER COOLER IN DINING AREA AND SURFACES OF SHAKE MIXER IN ICE CREAM PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN KITCHEN FURNACE ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD ABOVE PREP TABLE AND SECURE LOOSE LIGHT SHIELDS NEAR 3-COMPARTMENT SINK AND ICE MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN SHAKE PREP COOLER NEAR ICE CREAM FREEZER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    11 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER TOUCHING READY TO EAT LETTUCE AND TOMATO WITH BARE HANDS WHILE PREPARING HAMBURGERS FOR CUSTOMER SERVICE. INFORMED MANAGER THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD, MUST WEAR GLOVES, USE TONGS, UTENSILS, ETC. CRITICAL VIOLATION 7-38-010A
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO HOT OR COLD RUNNING WATER AT EXPOSED SINK IN BAR. INSTRUCTED MANAGER TO PROVIDE HOT AND COLD RUNNING WATER AT EXPOSED SINK FOR PROPER HAND WASHING. OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT EXPOSED SINKS IN PREP AND BAR AREAS. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS AT ALL EXPOSED SINKS FOR PROPER HAND DRYING. USE OF A COMMON TOWEL IS PROHIBITED. CRITICAL VIOLATION 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 20 MICE DROPPINGS ON FLOOR AND EQUIPMENT INSIDE FURNACE CLOSET IN KITCHEN. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE UNWRAPPED TORTILLAS FROM CARDBOARD BOX INSIDE WALK-IN COOLER AND PROPERLY STORE IN FOOD STORAGE BAGS OR CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, COOKING EQUIPMENT, SHAKE MIXER, AND PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES AND CLEAN LIGHT SHIELDS IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK IN KITCHEN. REPAIR VENTILATION FANS IN MEN AND WOMEN WASHROOMS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL PREP COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE STORAGE AREA NEAR FRONT ENTRANCE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    5 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • STANDING WASTE WATER BACKUP AT DRAIN AT 3-COMARTMENT SINK IN PREP AREA AND AT FOUNTAIN AREA IN FRONT.INST. TO CLEAN AND SANITIZE AFFECTED AREAS, MAKE NECESSARY REPAIRS.CRITICAL VIOLATION 7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO WORKING BATHROOMS FOR EMPLOYEES AND CUSTOMERS, TOILETS NOT FLUSHING. INST. TO REPAIRS SAME, CRTICAL VIOLATION 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WALK IN COOLER FLOOR GREASY NEEDS CLEANING. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING PANEL WATER DAMAGED AT DINING AREA AT SEVICE KITCHEN WINDOW. INSTRUCTED TO REPLACE.WORK TABLE SHELVING NEEDS CLEANING IN KITCHEN NEAR WINDOWS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP NOT PROPERLY STORED AT ICE MACHINE INSTUCTED MANAGEMENT TO PROPERLY STORE IN PROTECTED MANNER.
  9. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAK AT THE BASE OF THE FAUCET AT THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website