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LOCKWOOD

17 E MONROE ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

LOCKWOOD has been inspected 15 times by Chicago Department of Public Health since April 15, 2010. The most recent inspection, on June 2, 2021, found no infractions.

1 of 15 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, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on July 15, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on July 15, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 May 26, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on December 5, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 25 times across 13 separate inspections, most recently on July 15, 2019. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED MENU WITH A DISCLOSURE STATEMENT AND NO REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS (INCLUDING EGGS ANY STYLE). INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PRESET TABLEWARE AT ALL DINING TABLES. INSTRUCTED THAT ALL PRESET TABLEWARE SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED, OR INVERTED. MUST MAINTAIN AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER. INSTRUCTED TO REPLACE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  3. Canvass

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED TABLES BEING PRE-SET WITHOUT UTENSIL PROTECTION AND GLASSWARE NOT INVERTED. INSTRUCTED NOT TO PRE-SET TABLES OR SET UPON CUSTOMER ARRIVAL OR PROTECT UTENSILS AND INVERT GLASSWARE AND MAINTAIN.
  4. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, 3 LBS OF SAUSAGE LINKS AT 108.2-109.4F ON THE FLAT TOP GRILL IN THE PREP AREA AND 4 GALLONS OF MILK AT 46.8-48.1F IN THE PREP AREA. INSTRUCTED TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW AND HOT POTENTIALLY HAZARDOUS FOODS AT 140.0F OR ABOVE. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 36LBS OF FOOD VALUED AT $70. CRITICAL VIOLATION 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE FACILITY SCOOPING HARD PACKED ICE CREAM WITH OUT A DIPPER WELL. INSTRUCTED TO INSTALL A DIPPER WELL OR PROVIDE SINGLE PORTION ICE CREAM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLLOOR UNDER ALL COOKING EQUIPMENT AND COOK LINE COOLERS WITH ACCUMULATED FOOD DEBRIS AND THE FLOOR DRAINS WITH BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS AND FLOOR DRAINS.
  5. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR DRAINS AT THE COOKLINE AND BEVERAGE STATION WITH BUILD UP. ALSO OBSERVED DEBRIS UNDER THE FRONT BAR EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AND THE FLOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE METERED FAUCET AT THE WOMENS EMPLOYEE RESTROOM WASHBOWL RUNNING LESS THAN 15 SECONDS. INSTRUCTED TO ADJUST THE METERED FAUCETS TO RUN FOR AT LEAST 15 SECONDS.
  6. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT NOTED THROUGH OUT DISH ROOM WALLS AND CEILING, INSTRUCTED TO REMOVE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY PIPE UNDER ONE COMP SINK IN COFFEE STATION, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH FACIAL HAIR NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
  7. Canvass Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE OPEN SITE FLOOR DRAINS WITH ACCUMULATED BUILD UP AT THE DISHROOM 2 COMPARTMENT SINK, PASTRY PREP ROOM 2 COMPARTMENT SINK AND THE SERVER STATION 1 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOOR DRAINS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A MISSING LIGHT BULB INSIDE OF THE WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE WOMENS EMPLOYEE RESTROOM METERED FAUCET RUNNING FOR LESS THAN 15 SECONDS. INSTRUCTED TO PROVIDE AND MAINTAIN METERED FAUCETS THAT RUN FOR AT LEAST 15 SECONDS.
  8. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED A CUSTOMER SELF SERVICE BUFFET STATION OF UNPACKAGED MUFFINS, BAGELS AND JELLIES WITH NO SNEEZE GUARD. INSTRUCTED TO PROVIDE ADEQUATE FOOD PROTECTION FOR ALL UNPACKAGED FOOD ITEMS AT THE CUSTOMER SELF SERVICE BUFFET STATION. SERIOUS VIOLATION 7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE OPEN SITE FLOOR DRAINS WITH ACCUMULATED BUILD UP AT THE DISHROOM 2 COMPARTMENT SINK, PASTRY PREP ROOM 2 COMPARTMENT SINK AND THE SERVER STATION 1 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOOR DRAINS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A MISSING LIGHT BULB INSIDE OF THE WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED WATER LEAKING FROM THE DRAIN STOPPER HANDLE UNDER THE 3 COMPARTMENT SINK WASH BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE WOMENS EMPLOYEE RESTROOM METERED FAUCET RUNNING FOR LESS THAN 15 SECONDS. INSTRUCTED TO PROVIDE AND MAINTAIN METERED FAUCETS THAT RUN FOR AT LEAST 15 SECONDS.
  9. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS IN THE PREP AREAS WITH DEEP GROOVES AND DISCOLORATION. INSTRUCTED TO REPLACE AND MAINTAIN ALL CUTTING BOARDS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A CRYOVAC MACHINE ON THE PREMISES WITH NO HACCP PLAN APPROVED BY THE CITY. OBSERVED NO VACUUM PACKAGED FOOD ON THE PREMISES AT THIS TIME. EQUIPMENT IS TAGGED HELD FOR INSPECTION. INSTRUCTED TO NOT USE THE CRYOVAC MACHINE UNTIL RECEIVING CDPH APPROVAL AND OBTAINING A CDPH APPROVED HACCP PLAN.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND A VCUUM PACKAGING MACHINE IN KITCHEN WITH NO DEPT APPROVAL. INSTRUCTED NOT TO USE UNTIL AN APPROVAL HAS BEEN ISSUED, NO VACUUM PACKAGED FOOD FOUND IN FACILITY AT THIS TIME THAT WAS DONE ON SITE. MACHINE IS TAGGED, NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR FURTHER INQUIRY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER AND COOLER GASKETS NOT CLEAN, FOOD DEBRIS NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER AT DISH MACHINE AREA, INSTRUCTED TO MINIMIZE AND KEEP FLOOR DRY AS POSSIBLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HEAVY DUST BUILD-UP NOTED ON KITCHEN CEILING NEXT TO VENT AND ON A PIPE RUNNING ACROSS THE KITCHEN CEILING, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING A LIGHT COVER IN KITCHENCEILING LIGHT FIXTURE NEXT TO WALK-IN COOLER DOOR.
  11. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • IN THE MAIN DINING ROOM OBSERVED MULTI-USE UTENSILS (KNIVES,FORKS AND SPOONS ON TABLES AND AT THE BAR AREA) NOT PROPERLY STORED. PORTION OF UTENSIL WHICH COMES IN CONTACT WITH FOOD MUST BE COVERED AT ALL TIMES.ONLY THE HANDLES CAN BE EXPOSED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR HANGING GASKET AT THE JUICE COOLER IN THE LOCKWOOD KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE THE FLOOR DRAINS AT THE LOCKWOOD BAR AREA.
  12. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS IN THE PREP AREA WITH DEEP DARK GROOVES IN THEM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYER IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN WALLS AND CEILING AROUND SINKS, DISHMACHINE AND COOKING EQUIPMENT.
  13. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND LIVE SMALL FLIES ON THE PREMISES, 21 IN THE REAR DISH MACHINE AREA AND 10 IN THE REAR PREP AREA. INSTRUCTED TO ELIMINATE ALL FLIES, CLEAN ALL THE AFFECTED AREAS/EQUIPMENT AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICES. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS IN THE PREP AREA WITH DEEP DARK GROOVES IN THEM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYER IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN WALLS AND CEILING AROUND SINKS, DISHMACHINE AND COOKING EQUIPMENT.
  14. Canvass

    2 infractions

    • 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 HAVE ALL ICE BINS AT BAR AREA COVERED TO PREVENT CUSTOMERS CONTAMINATION.
    • 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. MUST HAVE ALL SODA DISPENSER GUNS CLEANED PROPERLY AND MAINTAINED.
  15. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND ABOUT 40LBS OF LOBSTER SOUP IN A LARGE PLASTIC CONTAINER AT 75.2F IN THE CENTER, STORED IN WALK-IN COOLER A DAY BEFORE ACCORDING TO CHEF, INSTRUCTED MGR TO COOL DOWNN FOOD PROPERLY AND HOLD AT 40F OR LOWER, SUOUP DISCARDED VALUED AT $50
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. OBSERVED A FOOD HANDLER WITHOUT A HAIR RESTRAINT, INSTRUCTED TO HAVE ALL FOOD HANDLERS WITH PROPER HAIR RESTRAINTS.

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