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LP SUB INC

513 1/2 E 47TH ST, CHICAGO, IL 60653 · Restaurant

Inspection summary

LP SUB INC has been inspected 5 times by Chicago Department of Public Health since February 8, 2017. The most recent inspection, on October 29, 2024, found no infractions.

1 of 5 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, Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on May 28, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 May 28, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on May 28, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on May 28, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 7 times across 3 separate inspections, most recently on May 28, 2020. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY WHERE ALL EMPLOYEES ACKNOWLEDGE THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESS THAT IS TRANSMISSIBLE THROUGH FOODS. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURES NOR CLEAN UP KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE BOTH AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND TCS AND READY TO EAT FOODS INSIDE THE REACH/WALK IN COOLERS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL PRODUCT THAT WAS PREPARED OR REMOVED FROM ITS ORIGINAL PACKAGING AND HELD FOR 24 HOURS OR LONGER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM ON SITE FOR TAKING INTERNAL TEMPERATURE OF TCS FOODS. INSTRUCTED TO PROVIDE AND MAINTAIN A METAL STEM THERMOMETER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND RUSTY AND MOLDY STORAGE RACKS INSIDE THE FRONT REACH IN COOLERS. INSTRUCTED TO REMOVE RUST AND MOLD. MAINTAIN SAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE RUBBER GASKETS ON THE FRONT PREP REACH IN COOLER NEEDS TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST CLEAN THE INTERIOR OF THE TOILET. MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPLACE THE WATER STAINED CEILING TILES THROUGH OUT. MAINTAIN SAME.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE LIGHTING TO THE REAR WALK IN COOLER. MAINTAIN SAME.
  3. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY WHERE ALL EMPLOYEES ACKNOWLEDGE THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESS THAT IS TRANSMISSIBLE THROUGH FOODS. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURES NOR CLEAN UP KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE BOTH AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOODS AT IMPROPER TEMPERATURES. 10LBS. OF BURGER PATTIES-52.8F; 3LBS. OF GYROS-49.2F; 5LBS. OF CHEESE-50.6F; 6LBS OF PIZZA PUFFS-51.4F AND 5 LBS OF TZATZIKI SAUCE-51.8F AN APPROXIMATE VALUE OF $60. PIC DISCARDED OF THE PRODUCT. INSTRUCTED TO HOLD ALL TCS FOODS AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND TCS AND READY TO EAT FOODS INSIDE THE REACH/WALK IN COOLERS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL PRODUCT THAT WAS PREPARED OR REMOVED FROM ITS ORIGINAL PACKAGING AND HELD FOR 24 HOURS OR LONGER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND THE FRONT PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE. AMBIENT TEMPERATURE WAS 50.2F. INSTRUCTED TO HAVE UNIT FIXED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY THE INSPECTOR. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM ON SITE FOR TAKING INTERNAL TEMPERATURE OF TCS FOODS. INSTRUCTED TO PROVIDE AND MAINTAIN A METAL STEM THERMOMETER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND RUSTY AND MOLDY STORAGE RACKS INSIDE THE FRONT REACH IN COOLERS. INSTRUCTED TO REMOVE RUST AND MOLD. MAINTAIN SAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE RUBBER GASKETS ON THE FRONT PREP REACH IN COOLER NEEDS TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST CLEAN THE INTERIOR OF THE TOILET. MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPLACE THE WATER STAINED CEILING TILES THROUGH OUT. MAINTAIN SAME.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE LIGHTING TO THE REAR WALK IN COOLER. MAINTAIN SAME.
  4. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed heavily soiled cardboard used as a container next to fryers. Observed cardboard used as a lid for container in prep cooler. Must remove all cardboard. All multi-use items or containers must be smooth and easily cleanable. Must maintain same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed excessive grease and dust build up on metal part of ventilation hood interior (above cooking line) in front prep area. Must remove, clean and sanitize. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed large gap between hand sink and wall in front prep area. Must regrout / repair and maintain same.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Observed food handler in front prep area without proper hair restraint. Must provide hair restraints (hats, hair nets, etc.) for all employees while in food prep area.
  5. License

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD IN WALK-IN FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW DEVICE ON UTILITY SINK.

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