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Lokal Contemporary European

1904 W NORTH AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

Lokal Contemporary European has been inspected 18 times by Chicago Department of Public Health since July 6, 2010. The most recent inspection, on July 11, 2019, found no infractions.

7 of 18 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 source, labelling and allergens, Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on October 1, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 October 7, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 June 10, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on July 6, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 27 times across 10 separate inspections, most recently on October 30, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

18 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL THE WALLS IN THE DISHROOM ALONG THE SEAMS AND CORNERS. REPAIR THE HOLE IN THE WALL OUTSIDE OF THE DISHROOM.
  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND THE BAR PITTED,UNEVEN AND BROKE NOT CLEANABLE.SURFACE MUST BE SMOOTH CLEANBLE AND NON-ABSORBENT SURFACE
  5. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 10-6-15,REPORT#1454220 #33- MUST CLEAN THE FOLLOWING: ALL COOKING EQUIPMENT, ICE MACHINE, EXTERIOR OF ALL REACH IN COOLER IN PREP AREA AND FRONT BAR. MUST CLEAN AND MAINTAIN AT ALL TIMES. #34-FLOORS IN NEED OF CLEANING TO REMOVE ALL BUILD UP ALONG WALL BASES AND UNDER COOKING EQUIPMENT. MUST DETAIL CLEAN TO REMOVE ALL BUILD UP AND MAINTAIN. #35- WALLS IN PREP AREA AND BAR AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER. CEILING IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. #45-NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. LEFT INFORMATION WITH MANAGER TO OBTAIN CERTIFICATES FOR ALL HANDLERS. CORRECT AND MAINTAIN. SERIOUS VIOLATION:7-42-090
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND THE BAR PITTED,UNEVEN AND BROKE NOT CLEANABLE.SURFACE MUST BE SMOOTH CLEANBLE AND NON-ABSORBENT SURFACE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT AND DUCT TAPE ON CEILING IN PREP AREA ABOVE THE 2 COMPARTMENT SINK,INSTRUCTED TO REMOVE AND MAINTAIN.SURFACE MUUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN STOPPER AT THREE COMPARTMENT SINK BEHIND BAR AREA,ALSO ADDITIONAL STOPPER IS NEEDED AT THREE COMPARTMENT SINK IN THE KITCHEN,NEED TO PROVIDED WORKING STOPPERS FOR BOTH SAID SINKS.
  6. Canvass

    0 infractions

  7. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FOLLOWING: ALL COOKING EQUIPMENT, ICE MACHINE, EXTERIOR OF ALL REACH IN COOLER IN PREP AREA AND FRONT BAR. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING TO REMOVE ALL BUILD UP ALONG WALL BASES AND UNDER COOKING EQUIPMENT. MUST DETAIL CLEAN TO REMOVE ALL BUILD UP AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN PREP AREA AND BAR AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER. CEILING IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT HANDSINK FAUCET AND 3 COMPARTMENT SINK FAUCET IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. LEFT INFORMATION WITH MANAGER TO OBTAIN CERTIFICATES FOR ALL HANDLERS. CORRECT AND MAINTAIN.
  8. Canvass

    0 infractions

  9. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR DAMAGED GASKETS ON PREP COOLER DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE DAMAGED FLOOR TILES IN PREP AND DISH WASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE DAMAGED OUTLET COVERS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING COLD WATER HANDLE ON EXPOSED SINK IN DISH WASHING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN LIQUOR STORAGE AREA.
  10. Canvass

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT MAINTAINED. OBSERVED WATER OVERFLOWING FROM FLOOR DRAIN WHEN WATER IS RUNNING IN COMPARTMENTS. INSTRUCTED MANAGER TO CLEAN DRAINLINES AND REPAIR 3-COMPARTMENT SINK TO PROPERLY, WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR DAMAGED GASKETS ON PREP COOLER DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE DAMAGED FLOOR TILES IN PREP AND DISH WASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE DAMAGED OUTLET COVERS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING COLD WATER HANDLE ON EXPOSED SINK IN DISH WASHING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN LIQUOR STORAGE AREA.
  11. Canvass

    0 infractions

  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    6 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NO HOT RUNNING WATER ON PREMISES UNDER CITY PRESSURE.MUST PROVIDE HOT WATER AT ALL TIMES UNDER CITY PRESSURE.CRITICAL CITATION ISSUED
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED REAR DOOR BOTTOM CORNER NOT RODENT PROOFED APPROX 1/4 INCH.MUST REPAIR DOOR. ALSO OBSERVED 6- LIVE INSECTS/FRUIT FLIES AT FRONT BAR.MUST CONTACT PEST CONTROL. MUST UPDATE PEST CONTROL LOG BOOK.PROVIDE MAP BAIT LOCATIONS ON PREMISES TO LOG BOOK.SERIOUS CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE NOT CLEAN AND INTERIOR CABINET OF DEEP FRYER,STOVE,COOKING EQUIPMENT,FRONT BAR COOLER,ETC.MUST CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN AROUND COOLER IN DISHROOM,BAR ,ETC..MUST CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS IN PREP AREA.ALSO PROVIDE ADEQUATE LIGHTING IN HALLWAY AREA.MEN'S AND WOMEN'S BATHROOM MISSING LIGHT SHIELDS AND NEEDS MORE LIGHTING
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING VENTILATION COVERS ON FANS.MUST INSTALL.
  14. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.ALL BULK FOOD CONTAINERS MUST BE LABELED,MAINTAINED TO IDENTTIFY PRODUCTS STORED
    • 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. DETAIL CLEAN BAR GUNS AND HOUSINGS AT BAR,COOKING STOVE/OVENS/COOLERS AT KITCHEN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN,MAINTAIN THE FLOORS BENEATH COOLERS AT KITCHEN,AT BAR AREA ALSO FLOOR DRAINS REQUIRE A DETAIL CLEANING
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR,MAINTAIN WATER LEAK AT PIPE BENEATH THE EXPOSED HANDSINK AT BAR,AT PIPE BENEATH THE RIGHT COMPARTMENT OF THE 2COMP SINK.
  15. Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.ALL BULK FOOD CONTAINERS MUST BE LABELED,MAINTAINED TO IDENTTIFY PRODUCTS STORED.
    • 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. DETAIL CLEAN BAR GUNS AND HOUSINGS AT BAR,COOKING STOVE/OVENS/COOLERS AT KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN,MAINTAIN THE FLOORS BENEATH COOLERS AT KITCHEN,AT BAR AREA ALSO FLOOR DRAINS REQUIRE A DETAIL CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR,MAINTAIN WATER LEAK AT PIPE BENEATH THE EXPOSED HANDSINK AT BAR,AT PIPE BENEATH THE RIGHT COMPARTMENT OF THE 2COMP SINK.
  16. Complaint

    0 infractions

  17. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.ABATED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.ABATED.
  18. Canvass

    7 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.FOUND APPROXIMATELY 7#'S OF FRESH SHELLFISH(MUSSELS)INSIDE THE 2 DOOR COOLER IN KITCHEN-WITH NO SHELLFISH TAG IN PLACE AS REQUIRED.PRODUCT DISCARDED/DENATURED-TOTAL DOLLAR VALUE$20.00.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND APPROXIMATELY 12 LIVE FRUIT FLIES IN CLUTTERED DISHROOM AREAS,COFFEE STATION AREA-MUST REMOVE SAID FRUIT FLIES,CLEAN,SANITIZE AFFECTED AREAS,PEST CONTROL CO SERVICE NOW RECCOMENDED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER ON DUTY AT THIS TIME WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.ALL MULTI-USE UTENSILS IN KITCHEN MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.SECTION OF WALL BEHIND FRONT BAR NOT SMOOTH,EASILY CLEANABLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER.
    • 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.ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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