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LINDY'S/CHILI

6544-6546 W ARCHER AVE, CHICAGO, IL 60638 · Restaurant

Inspection summary

LINDY'S/CHILI has been inspected 12 times by Chicago Department of Public Health since April 9, 2010. The most recent inspection, on February 2, 2022, found no infractions.

3 of 12 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, Food temperature control and Food source, labelling and allergens.

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.

  • 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 3 times across 2 separate inspections, most recently on August 28, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 June 29, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 August 28, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on August 28, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on August 28, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Complaint

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP PROCEDURES FOR VOMITING AND DIARRHEAL EVENTS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12 OBSERVED NO HAND SINK BEHIND THE FRONT BAR AREA, INSTRUCTED TO PROVIDE
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED NO DATE MARKING SYSTEM ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE, DATE TCS FOODS WITH THE SOLD BY, DISCARDED, OR COMSUMED BY DATE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO DISCLOUSER STATMENT ON THE MENU AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11 OBSERVED THE REAR TWO DOOR FREEZER WITH EXCESSIVE ICE, INSTRUCTED TO DEFROST AND CLEAN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE
  4. Complaint

    0 infractions

  5. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STOCK ON FLOOR. ELEVATE 6 INCHES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALK IN COOLER CEILING AND FAN COVER NOT CLEAN, DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HANDSINK IN BAR AREA. INSTD TO INSTALL SAME WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER WITH SOILED APRON. INSTD TO CHANGE APRON AS OFTEN AS NECESSARY.
  6. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEEDED IN PREP AREA. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • POTATO SILCER IN NEED OF CLEANING, INTERIOR OF ICE MACHINE IN NEED OF CLEANING, SODA DISPENSOR IN NEED OF CLEANING, INTERIOR OF REACH IN COOLER IN NEED OF CLEANING AND DISH MACHINE IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN BASEMENT, BAR AND PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN HOT FUDGE AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT FIXTURES IN PREP AREA IN NEED OF DETAIL CLEANINAG TO REMOVE ALL SPLATTER AND BUILD UP. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS NEEDED IN ALL REACH IN COOLERS. MUST INSTALL AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN BASEMENT MUST BE REMOVED OR ORGANIZED. CORRECT AND MAINTAIN AT ALL TIMES.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD INSIDE THE BAR CABINETS, INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE FRONT ICECREAM FREEZER, FRONT BAR COOLER NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN AND SANITIZE CUTTING BOARDS, AND BAR GUN HOLDER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR IN POOR REPAIR BEHIND THE BAR, INSTRUCTED TO REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN.ALSO CLEAN THE WALLS IN THE KITCHEN.
  8. Canvass

    9 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RUSTY STORAGE RACKS IN THE PREP AREA AND IN THE WALK IN COOLER. INSTRUCTED TO REMOVE RUST, PAINT OR REPLACE IF NECESSARY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE CUTTING BOARD IN THE PREP AREA WITH DEEP, DARK GROOVES. INSTRUCTED TO SAND OR REPLACE, KEEP SMOOTH AND EASILY CLEANABLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE SINKS IN THE WOMEN'S AND MEN'S TOILET ROOM IN NEED OF RECAULKING. INSTRUCTED TO RECAULK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE STORAGE RACKS INSIDE THE WALK IN COOLER, INTERIOR OF THE REACH-IN FREEZER AND COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND THE FLOORS IN THE BASEMENT AND IN THE 1ST FL PREP AREA IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND STOCK ITEMS IN THE REAR NOT ELEVATED OFF THE FLOOR. INSTRUCTED TO ELEVATE ITEMS AT LEAST 6" OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND THE WALLS BEHIND THE DISH MACHINE, SINKS, COOKING EQUIPMENT AND LIGHT SHIELDS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AND LIGHT SHIELDS IN THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WATER STAINED CEILING TILES IN THE MEN'S TOILET ROOM. INSTRUCTED TO REPLACE TILES AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAK AT THE FAUCET ON THE 1-COMPARTMENT SINK. INSTRUCTED TO FIX AND MAINTAIN.
  9. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF ICE CREAM FREEZER AROUND RUBBER GASKETS AND DOORS, AND DIPPERWELL NOT CLEAN. CLEAN SAME AND MAINTAIN. WORN CAULKING WITH BLACK SUBSTANCE AT 3-COMPARTMENT SINK AND WALL. REPLACE SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LOOSE THRESHOLD AT REAR EXIT DOOR. INSTD TO REPAIR SAME.
  10. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN RUBBER GASKETS ON COOLER DOORS,STORAGE SHELVES IN WALK-IN COOLER AND BASEMENT STORAGE SHELVES NEED CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FOLLOWING: ALL COOKING EQUIPMENT, GRILL AND SIDES OF FLAT TOP.MUST MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLBASE AT CORNERS THROUGHTOUT AND BEHIND BAR ON LEDGES AND AT CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS BEHIND STOVE,DISH MACHINE AND 3-COMPARTMENT SINK IN PREP AREA AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEVEL OUT THREE COMPARTMENT SINK TO PREVENT WATER FROM POOLING.CLEAN VENTS OF DUST BUILD-UP WHERE NECESSARY AND PROVIDE SEWER CAP IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT, ORGANIZE AND MAINTAIN AT ALL TIMES.
  11. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES IMPROPERLY STORED INBETWEEN WALL AND PREP COOLER. INSTD TO STORE PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR PANEL DOOR OF CHEST FREEZER IN POOR REPAIR, EXPOSED INSULATION. INSTD TO REPAIR SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF PREP COOLER INCLUDING RUBBER GASKETS ON DOORS, EXTERIOR TOP OF DISHMACHINE, INTERIOR OF ICE CREAM FREEZER, AND SIDES OF FRYERS NOT CLEAN. CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS BEHIND DISHMACHINE AND BEHIND COOKING LINE NOT CLEAN. CLEAN SAME AND MAINTAIN. FAN COVER AND CEILING OF WALK-IN COOLER WITH DUST ACCUMULATION. CLEAN SAME.
  12. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF FREEZERS, BEVERAGE STATION, COUNTERTOP UNDERNEATH FLAT TOP GRIILL NOT CLEAN. CLEAN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS UNDER COOKING LINE, GREASE BUILD-UP. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN EXTERIOR MOTOR OF UNUSED FREEZER, DUST BUILD-UP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER INSIDE COOLER. PROVIDE SAKE.

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