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MILLER'S PUB & RESTAURANT

134 S WABASH AVE, CHICAGO, IL 60603 · Restaurant

Inspection summary

MILLER'S PUB & RESTAURANT has been inspected 20 times by Chicago Department of Public Health since May 28, 2010. The most recent inspection, on March 20, 2018, found no infractions.

6 of 20 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 Pests.

The last 3 inspections in a row found no infractions. 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.

  • 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 5 times across 4 separate inspections, most recently on March 27, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 across 2 separate inspections, most recently on March 27, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 May 26, 2011. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 January 7, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 March 25, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

20 inspections

  1. License

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES SUCH AS 10LBS OF COOKED PASTA AT 62.5F INSIDE OF THE 2 DOOR PREP COOLER, 2LBS OF CARVED TURKEY AT 130.1F INSIDE OF THE STEAM TABLE, 5LBS OF FISH AT 82.7F INSIDE OF A WARMER, 1LB OF BACON NOT COOKED FULLY AT 80.0F IN THE PREP AREA AND BEEF AT 113.4F INSIDE OF A WARMER. 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 AND DENATURED APPROXIMATELY 23LBS OF FOOD VALUED AT $100. CRITICAL VIOLATION 7-38-005(A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED MULTI USE UTENSILS IN CONTAINERS OF WATER. INSTRUCTED TO STORE ON A CLEAN SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE BASEMENT 3 COMPARTMENT SINK LEFT AND RIGHT FAUCET BASES LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE HANDLING FOOD.
  5. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Peeling paint noted on the bottom of cooling unit in the basement walking cooler. instructed to remove.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls behind basement 3-comp sink in poor repair, instructed to seal and maintain.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ice scoops stored in ice bins at front bar, instructed to store off cubes.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • food handlers with beard not wearing beard restrain. instructed to wear.
  6. Short Form Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALK-IN COOLER CEILING IN BASEMENT IS CONDENSATING, INSTRUCTED TO SEAL CEILING PANEL SEAMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WEAK WATER PRESSURE AT BASEMENT MAIN HAND WASH SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
  7. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND 90 LBS OF COOKED TURKEY AT 65.3F. LARGE WHLOE TURKEY BREAST WAS PLACED IN WALK-IN COOLER A DAY BEFORE STORED COMPACTED AND TIGHTLY COVERD WITH SEALED BAGES. INSTRUCTED TO COOL DOWN FOOD PROPERLY AND STORE AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A) FOOD ITEMS DISCARDED VALUED AT $120.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 1ST FLOOR KITCHEN HAND SINK MISSING A SPLASH GUARD, INSTRUCTED TO INSTALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALK-IN COOLER CEILING IN BASEMENT IS CONDENSATING, INSTRUCTED TO SEAL CEILING PANEL SEAMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WEAK WATER PRESSURE AT BASEMENT MAIN HAND WASH SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
  8. Complaint

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED, SPICE CONTAINES, ALSO USING DISPOSABLE CUPS AS A SCOOP, INSTRUCTED TO LABEL AND USE PROEPR SCOOP.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE MAKER LOCATED UNDER PIPES IN BASEMENT AREA, INSTRUCTED TO INSTALL A BARRIER OR RELOCATE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REAR PREP AREA HAND SINK IN BASEMENT MISSING A SPLASH GUARD, INSTRUCTED TO INSTALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER UNDER ICE MAKER IN BASEMENT, INSTRUCTED TO CLEAN AND KEEP DRY AS POSSIBLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT NOTED IN BASEMENT DRY FOOD ROOM, STAINED ROUGH WALLS BEHIND REAR PREP AREA IN BASEMENT, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THATS EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELDS IN 2ND FLOOR SALAD CASE, ALSO MISSING SHIELD AT LIGHT ABOVE BASEMENT DISH WASHING AREA.
  9. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (HAM, TURKEY, ITALIAN SAUSAGE, COOKED FISH AND COOKED CHICKEN WINGS) AT IMPROPER TEMPERATURES OF 45.5F-112.0F INSIDE OF THE 2 DOOR, MULTI DOOR PREP COOLERS AND THE WARMER ALL ON THE 1ST FLOOR IN THE PREP AREA. MANAGER VOLUNTARILY DISCARDED 7 LBS OF FOOD VALUED AT APPROXIMATELY 7LBS. INSTRUCTED TO MAINTAIN PROPER TEMPERATURES OF COLD FOOD 40.0F OR BELOW AND HOT FOOD 140.0F OR ABOVE. CRITICAL VIOLATION 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS ON THE 1ST FLOOR IN THE PREP AREA WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN ALL CUTTING BOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR IN THE BASEMENT DISH WASHING AREA AND PREP AREA WITH RAW CONCRETE. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE FOR THE FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULB INSIDE OF THE BASEMENT WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
  10. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INADEQUATE FOOD PROTECTION. FOUND ABOUT 20 LBS OF PULLED PORK THAT WERE VACUUM PACKAGED IN PREMISSES WITHOUT HAVING DEPT APPROVAL, INSTRUCTED MGR TO DISCONTINUE PROCESS AND OBTAIN PROPER APPROVAL, MACHINE IS TAGGED NOT ALLOWED TO USE. SERIOUS CITATION ISSUED, 07-38-005. PRODUCT PULLED OUT OF COOLER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ICE SCOOPS AND SODA DISPENSER GUNS STORED IN STANDING WATER, INSTRUCTED TO STORE IN A DRY CLEAN CONTAINER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN UNDER 2ND FLOOR BAR, FOOD DEBRIS AND TRASH NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
  11. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DURING INSPECTION FOUND KNIVES STORED BETWEEN THE PREP TABLE AND WALL AT THE SALAD PREP AREA. MUST PROPERLY STORE MULTI-USE UTENSILS AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN BOTTOM SHELF OF 2DR REACH IN REFRIGERATOR AT THE SALAD PANTRY AREA DRY. FOUND POOLING WATER AT INTERIOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS AT CORNERS IN THE BASEMENT SUMP PUMP ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPAIR BROKEN LIGHT SHIELD IN BASEMENT PREP AREA ABOVE THE EXPOSED HAND SINK
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN FAUCET BASE AT THE BASEMENT 3COMP SINK.
  12. Complaint Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF COOKING EQUIPMENT IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PROVIDE COVING/WALLBASE TO FLOOR IN BASEMENT DRY STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS IN WALL PANEL IN BASEMENT DRY STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAK AT THE BASE OF THE RIGHT FAUCET ON THE 3 COMP. SINK IN THE BASEMENT.
  13. Complaint Re-Inspection

    0 infractions

  14. Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE, AIR TEMPERATURE WAS 50.1F. UNIT WAS TAGGED AND CAN'T BE USED UNTIL SERVICED, MAINTAINING A TEMP. OF 40F OR LOWER AND REINSPECTED BY INSPECTOR. MUST FAX A LETTER TO 312-746-4240 ATTN: SUPERVISOR SALAZAR WHEN UNIT IS FIXED. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE PREP REACH IN COOLER AT IMPROPER TEMPS. TEMPS RANGED FROM 47.8F-60.9F AND INCLUDED ITEMS SUCH AS CALAMARI, RAW CHICKEN, TURKEY, BBQ PORK AND SPINACH PIE. ALL ITEMS WERE DENATURED AND DISCARDED AN APPROX. COMBINED WT.OF 40LBS. VALUED AT $169.33. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS IN COOLERS AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF COOKING EQUIPMENT IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PROVIDE COVING/WALLBASE TO FLOOR IN BASEMENT DRY STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS IN WALL PANEL IN BASEMENT DRY STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAK AT THE BASE OF THE RIGHT FAUCET ON THE 3 COMP. SINK IN THE BASEMENT.
  15. Short Form Complaint

    0 infractions

  16. Canvass Re-Inspection

    0 infractions

  17. Canvass

    8 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. FOUND ABOUT 30 LIVE COCKROACHES UNDER PREP TABLES, SINKS AND DISH MACHINE IN 1ST FLOOR AND BASEMENT'S KITCHENS, ALSO 20 LIVE FRUIT FLIES OBSERVED SCATTERED IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE IS REQUIRED TO SERVICE ESTABLISHMENTS.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #114536 DATED ON 7-22-10 FOR VIOLATION #33 (CLEAN INSIDE AND OUTSIDE OF PREP COOLERS AND COOKING EQUIPMENT, HEAVY GREASE AND DIRT BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN) MUST CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME.
    • 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. COOLER DOOR GASKETS ARE IN POOR REPAIR THROUGH OUT KITCHEN AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. GREASE AND DIRT BUILD UP NOTED ON THE FOLLOWING: PREP COOLERS, PIPES UNDER COOKING AREAS, SINKS, DEEP FRYERS, WALLS BEHIND COOKING AREAS, DISH MACHINES AND BAR AREA, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. FLOORS IN POOR REPAIR, HOLES AND BAD COVERINGS WITH CREVICES AND CRACKS, INSTRUCTED TO SEAL AND MAINTAIN.
    • 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. CRACKS AND CREVICES NOTED THROUGH OUT KITCHEN WALLS, INSTRUCTED TO SEAL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELDS AT KITCHEN CEILING LIGHT AND SALAD COOLER. INSTRUCTED TO INSTALL.
    • 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. LEAKY PIPES NOTED IN BASEMENT, NO SINK STOPPERS AT BASEMENT 3 COMP SINK. INSTRUCTED TO REPAIR PLUMPING.
  18. Complaint Re-Inspection

    2 infractions

    • 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 DETAIL CLEAN INTERIOR/EXTERIOR OF ALL UNCLEAN COOKING/COOLING EQUIPMENT AND ALL SHELVES THROUGHOUT PREP AND BASEMENT AREA.
    • 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. MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT THROUGHOUT PREP AND BASEMENT AREA.
  19. Suspected Food Poisoning

    4 infractions

    • 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. OBSERVED 3 LIVE ROACHES IN 1ST FLOOR PREP AREA AND OVER 10 DEAD ROACHES INSIDE CEILING LIGHT COVER ABOVE SANDWICH PREP COOLER. INSTRUCTED MANAGER TO REMOVE INSECT ACTIVITY. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. CITATION #H000062259 17.
    • 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. OBSERVED ACCUMILATED FOOD DEBRIS INSIDE REACH IN PREP COOLERS/EXTERIOR OF COOKING EQUIPMENT/SINKS THROUGHOUT 1ST FLOOR PREP AREA. MUST DETAIL CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. OBSERVED FOOD BUILD UP ON FLOOR AT 1ST FLOOR PREP AREA UNDER AND AROUND COOKING/COOLING EQUIPMENT AND STANDING WATER ON BASEMENT FLOOR. MUST DETAIL CLEAN FLOOR THROUGHOUT 1ST FLOOR KITCHEN AND KEEP BASEMENT FLOOR CLEAN AND DRY.
    • 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 LEAKS AT BASMENT 3-COMPARTMENT SINK (RIGHT SIDE COMPARTMENT) AND MAINTAIN.
  20. Canvass

    5 infractions

    • 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. SHELVES IN PREP AREA AND FAN COVERS IN WALK-IN COOLERS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. LARGE CAN OPENERS BLADE AND BAR DISPENSER GUN HOLDER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. SEVERAL DEAD ROACHES OBSERVED IN KITCHEN AND BAR AREA, INSTRUCTED TO CLEAN.
    • 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. FLOORS IN BASEMENT'S PREP AREA NEXT TO LARGE 3COMP SINK IN POOR REPAIR, STANDING STAGNATE WATER ALONG WALL BASE OBSERVED, INSTRUCTED TO PROVIDE SMOOTH, EASILY CLEANABLE FLOORS THROUGH OUT, ELIMINATE STANDING WATER AND MAINTAIN.
    • 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. LOOSE WALL BASE TILES IN KITCHEN AREA, CRACKS AND CREVICES NOTED BEHIND, PEELING PAINT NOTED IN BASEMENT DRY STORAGE ROOM, INSTRUCTED TO REPAIR WALLS AND MAINTAIN.

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