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ORBIT SUB

8061 S COTTAGE GROVE AVE, CHICAGO, IL 60619 · Restaurant

Inspection summary

ORBIT SUB has been inspected 3 times by Chicago Department of Public Health since April 5, 2012. The most recent inspection, on March 11, 2013, found no infractions.

2 of 3 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: Pests and Food temperature control.

The last 2 inspections in a row found no infractions.

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.

  • 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 on April 5, 2012. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 once on April 5, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 5 times on April 5, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times on April 5, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    10 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • PREMISES INFESTED(OVER 100) WITH MICE DROPPINGS THROUGHOUT IN THE FOLLOWING AREAS; ALONG THE BASES OF THE WALLS IN ALL AREAS(FOOD PREP, FOOD STORAGE, DISH WASHING, & WASHROOM AREAS), ON SHELVES THROUGHOUT, INSIDE DEEP FRYER CABINETS-MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ANY OPENINGS FOUND, REQUEST ADDITIONAL SERVICE FROM PEST CONTROL COMPANY, AND REPAIR FRONT DOOR(1/4 INCH GAP AT BOTTOM AND HOLE IN LEFT CORNER), MAKING IT TIGHT-FITTING TO PREVENT RODENT ENTRY - CITATION ISSUED -CRITICAL 7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • GREASE DUMPSTER NOT PROPERLY MAINTAINED, GREASE ON TOP OF LID. MUST KEEP EXTERIOR OF DUMPSTER CLEAN AND FREE OF GREASE - CITATION ISSUED - SERIOUS 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE ALL RUSTY STORAGE RACKS AND INTERIOR OF WALK-IN COOLER. DEFROST BOTH DEEP FREEZERS AND REPAIR/OR REPLACE LIDS TO DEEP FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL STORAGE SHELVES AND PREP TABLES, INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT, ALL SINKS, ALL UNUSED EQUIPMENT, HOOD & FILTERS ABOVE COOKING EQUIPMENT, INTERIORS & EXTERIORS OF ALL FREEZERS AND COOLERS, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT IN EVERY ROOM ALONG THE WALL BASES, IN CORNERS , UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT AND STOCK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS AND DOORS THROUGHOUT. REPLACE ALL STAINED AND MISSING CEILING TILES THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT EXPOSED HANDSINK, AT 3 COMPARTMENT SINK, AND AT WASHBOWL IN WASHROOM. PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY EQUIPMENT AND ARTICLES FROM PREMISES.

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