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PARTS AND LABOR

2700 N MILWAUKEE AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

PARTS AND LABOR has been inspected 3 times by Chicago Department of Public Health since July 9, 2013. The most recent inspection, on November 19, 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: Food temperature control, Protecting food from contamination and Pests.

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 2 times on September 24, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 September 24, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 September 24, 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 September 24, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 4 times on September 24, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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. License Re-Inspection

    0 infractions

  2. License

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • INSTALL AND TURN ON ALL REFRIGERATION.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DISH MACHINE NOT READY, HAVE THE MACHINE READY TO TEST UPON RE INSPECTION.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • HOT WATER NOT FUNCTIONING, SUPPLY AMPLE HOT WATER TO ALL PLUMBING FACILITIES.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • NO GREASE TRAPS OR INTERCEPTORS ARE INSTALLED, INSTALL GREASE TRAPS PER CODE TO THE DISH MACHINE AND THREE COMPARTMENT SINK.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • THREE COPPER WASTE WATER DRAIN LINES ARE RUNNING DIRECTLY ABOVE THE BAR, A SEPARATION BETWEEN DRAIN LINES AND THE BAR MUST BE INSTALLED PER CODE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • ALL FOUR OUTER DOORS HAVE GAPS AT THE BOTTOM OR MIDDLE, INSTALL DOOR SWEEPS AND PEST PROOF THE OUTER DOORS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE KITCHEN THREE COMPARTMENT SINK HAS NO ATTACHED METAL DRAINBOARD, INSTALL AN ATTACHED STAINLESS STEEL DRAINBOARD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE ENTIRE BAR TOP IS MISSING, INSTALL THE BAR AND ALL FOOD AND DRINK EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • KITCHEN AND BAR EQUIPMENT IS NOT INSTALLED, INSTALL ALL FOOD AND BEVERAGE EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS IN THE BAR AND REAR BOOTH ARE ROUGH AND FULL OF HOLES, FILL IN THE HOLES THROUGHOUT AND SMOOTH OUT AND SEAL THE ROUGH AREAS IN THE BAR SO THEY ARE SMOOTH AND SANITARY. THE BASEBOARDS ARE MISSING AND UNSEALED THROUGHOUT THE PREMISES, SEAL THE BASEBOARDS THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PREMISES STILL UNDER CONSTRUCTION, COMPLETE CONSTRUCTION.
  3. License

    0 infractions

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