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PERENNIAL

1800 N LINCOLN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

PERENNIAL has been inspected 16 times by Chicago Department of Public Health since March 10, 2011. The most recent inspection, on June 15, 2018, found no infractions.

4 of 16 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, Pests and Protecting food from contamination.

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 September 15, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 3 times across 3 separate inspections, most recently on February 25, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 2 times across 2 separate inspections, most recently on August 21, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 July 2, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 July 2, 2012. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

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.

16 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    8 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT#1725229 2/25/16 #18 NOT CORRECTED.STILL FINDING BAR DINING AREA REVOLVING AND MAN DOOR ,EXIT DOOR FROM DINING AREA LEADING TO HOTEL AND HOTEL MAN DOORS AND REVOLVING DOORS HAS A APPX."3/4"ALONG BOTTOM.MUST RODENT PROOF DOORS TO BE TIGHT FITTING.MAINTENANCE PERSON ON SITE WENT TO HARDWARE STORE TO PURCHASE SWEEPS DURING INSPECTION.(CRITICAL 7-42-090)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: MUST INVERT GLASS WEAR ON DINING TABLES AND DISPLAY SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Violation Codes: Inspector Comments: MUST REPAIR OR REPLACE MISSING HANDLES ON TOPSIDE LIDS OF PREP COOLERS IN 1ST FL. PREP AREA,WORN DOOR GASKETS ON ALL PREP COOLERS ON FOOD PREP LINE & SALAD COOLER.MUST REMOVE RUST FROM BASMENT PREP TABLES IN DISH WASHING AREA,PASTRY AREA,BASEMENT PASTRY ,MILK & DAIRY,BEER & WINE WALK IN COOLERS,DISH STORAGE SHELVES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM OVENS,FRYERS,DISH RACKS,FANGUARD COVERS IN BEER & WINE,PASTRY WALK IN COOLER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF EQUIPMENT ON 1ST FL. PREP AREA AND BAR AREA,BASEMENT PREP AND DISH WASHING AREA,WALK IN COOLER AND ALL FLOOR DRAINS THROUGOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Violation Codes: Inspector Comments: MUST SCRAPE AND PAINT PEELING PAINT ON WALLS LEADING TO BASEMENT.MUST REPAIR OR REPLACE MISSING WALL TILES BEHIND COOKING EQUIPMENT ON 1ST FL PREP AREA.MUST CLEAN GREASE FROM FILTERS AND HOOD .MUST REMOVE RUST FROM VENTILATION VENTS IN 1ST FL. PREP AREA.MUST CLEAN DIRT BUILD UP FROM WALL BASES IN DINING AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST REPAIR OR REPLACE DAMAGED AND MISSING LIGHT SHIELDS AND LIGHTS IN 1ST FL. AND BASEMENT PREP AND DISH WASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST INSTALL A HAND SINK IN BASEMENT PREP AREA ADJACENT TO PASTRY AREA NEAR TOILETROOMS WHERE I OBSERVED FOOD BEING PREPARED.MUST REPAIR OR REPLACE 3- COMP SINK LEAKY PIPE AND FAUCET IN BASEMENT DISH WASHING AREA.MUST PLACE SMOKER UNDER VENTILATION HOOD.
  3. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF RODENT DROPPINGS IN BASEMENT PASTRY PREP AREA APPX.50 OR MORE BEHIND COOKING EQUIPMENT,10-BEHIND & ON BOOK CASE STORAGE ,4-UNDER ROLLING CART,4-UNDER PREP TABLE5-BEHIND LARGE FOOD STORAGE CONTAINERS,10-BEHIND ELECTRIC STOVE,BASEMENT PREP AREA ADJACENT TO PASTRY AREA 20- UNDER CRATES,10-UNDER REAR STORAGE AREA SHELVING UNITS.ALSO BAR DINING AREA REVOLVING DOOR AND MAN DOOR HAS A APPX.3/4 GAP ALONG BOTTOM,EXIT DOOR LEADING FROM DINING AREA INTO HOTEL,HOTEL REVOLVING DOOR AND MAN DOOR.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 2/25/16.(SERIOUS 7-38-020)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT GLASS WEAR ON DINING TABLES AND DISPLAY SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE MISSING HANDLES ON TOPSIDE LIDS OF PREP COOLERS IN 1ST FL. PREP AREA,WORN DOOR GASKETS ON ALL PREP COOLERS ON FOOD PREP LINE & SALAD COOLER.MUST REMOVE RUST FROM BASMENT PREP TABLES IN DISH WASHING AREA,PASTRY AREA,BASEMENT PASTRY ,MILK & DAIRY,BEER & WINE WALK IN COOLERS,DISH STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM OVENS,FRYERS,DISH RACKS,FANGUARD COVERS IN BEER & WINE,PASTRY WALK IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF EQUIPMENT ON 1ST FL. PREP AREA AND BAR AREA,BASEMENT PREP AND DISH WASHING AREA,WALK IN COOLER AND ALL FLOOR DRAINS THROUGOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SCRAPE AND PAINT PEELING PAINT ON WALLS LEADING TO BASEMENT.MUST REPAIR OR REPLACE MISSING WALL TILES BEHIND COOKING EQUIPMENT ON 1ST FL PREP AREA.MUST CLEAN GREASE FROM FILTERS AND HOOD .MUST REMOVE RUST FROM VENTILATION VENTS IN 1ST FL. PREP AREA.MUST CLEAN DIRT BUILD UP FROM WALL BASES IN DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPAIR OR REPLACE DAMAGED AND MISSING LIGHT SHIELDS AND LIGHTS IN 1ST FL. AND BASEMENT PREP AND DISH WASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A HAND SINK IN BASEMENT PREP AREA ADJACENT TO PASTRY AREA NEAR TOILETROOMS WHERE I OBSERVED FOOD BEING PREPARED.MUST REPAIR OR REPLACE 3- COMP SINK LEAKY PIPE AND FAUCET IN BASEMENT DISH WASHING AREA.MUST PLACE SMOKER UNDER VENTILATION HOOD.
  4. Complaint

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED UNCLEAN UNDERSIDE OF STANDING MIXER WITH FOOD DEBRIS. CLEAN AND MAINTAIN UNDERSIDE OF STANDING MIXER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR DRAIN BEHIND BAR UNCLEAN. MUST CLEAN AND MAINTAIN FLOOR DRAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VARIOUS AREAS IN UPSTAIRS KITCHEN WITH DUST ACCUMULATION ON CEILING VENTS AND DUST ACCUMULATION ON CEILING TILES ABOVE FOOD PREPARATION AREAS. OBSERVED CEILING TILES MISSING. OBSERVED CRACKED LIGHT SHEILDS. ALL DUST MUST BE REMOVED FROM CEILING VENTS, CEILING TILES MUST BE CLEANED, ALL CEILING TILES MUST BE INTACT. CRACKED LIGHT SHEILDS MUST BE REPLACED ABOVE FOOD PREPARATION AREA ON UPSTAIRS KITHCEN AND REPLACED ABOVE DISHWASHING AREA IN DOWNSTAIRRS KITHCEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHEILD ABOVE DISHWASHING AREA. INSTALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAK FROM HANDLE OF LARGE FOOD PREP SINK IN DOWNSTAIRS KITHCEN. REPAIR AND MAINTIAN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ADDITIONAL IDPH FOOD HANDLER INFORMATION PROVIDED.
  5. Consultation

    0 infractions

  6. Complaint Re-Inspection

    0 infractions

  7. Complaint

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS GRITS, SCRAMBLED EGGS, PNACKAE ETC. CITATION ISSUED SERIOUS 7-38-012. ELISSA NARROW ARRIVED ON SITE DURING INSPECTION AT 9:30AM.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO PREVIOUS SUMMARY REPORT DISPLAYED AND POSTED ON SITE IN PLAIN VIEW FROM REPORT #1494122 DATED 8/28/14. CITATION ISSUED SERIOUS 7-42-010(B). PROVIDED THE NEW SUMMARY REPORT TO POST.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1494122 DATED 8/28/14. #32- MUST INSTALL A LIDS FOR THE ICE BINS WITH CONSUMMABLE ICE BEHIND THE BAR. #34- MUST RE SEAL THE FLOOR INSIDE THE WALK IN COOLER. CITATION ISSUED SERIOUS 7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR DRAIN BEHIND THE BAR AND KITCHEN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED PAINT ON THE WALLS INSIDE THE WOMEN'S WASHROOM IN THE BASEMENT. MUST SCRAPE PEELING CHIPPED PAINT AND RE PAINT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEANING EQUIPMENTS MUST BE STORED BY THE MOP SINK,NOT IN THE COOK LINE/PREP AREA.
  8. Short Form Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE IN THE PREP COOLER. LIQUID EGGS AT 46.9F, PANCAKE BATTER AT 48.9F, PORK LOIN AT 44.5F. NO TIME TEMPERATURE LOG AVAILABLE. TEMPERATURE OF PREP COOLER AT 40.0F. MANAGER VOLUNTARILLY DISCARDED THE SAID PRODUCTS WORTH $51.72, TOTAL 15.8 LBS. CITATION ISSUED CRITICAL 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFICATE POSTED ON THE WALL AND NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH US SUNNY SIDE UP EGGS, PORK LOIN, FRENCH TOAST, PANCAKE ETC. CITATION ISSUED SERIOUS 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY BOTTOM SHELF OF THE PREP TABLE IN THE PREP AREA BASEMENT. INSTRUCTED TO REMOVE THE RUST AND MAINTAIN. MUST PROVIDE LID FOR THE ICE BINS WITH CONSUMMABLE ICE BEHIND THE BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST RE-SEAL THE FLOOR INSIDE THE WALK IN COOLER. MUST CLEAN IN DETAIL THE FLOOR DRAIN BEHIND THE BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTER IN THE HOOD IN THE BASEMENT KITCHEN,WITH GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
  9. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY BOTTOM SHELVE OF THE PREP TABLE IN THE PREP AREA BASEMENT. INSTRUCTED TO REMOVE THE RUST AND MAINTAIN. MUST PROVIDE LID FOR THE ICE BINS WITH CONSUMMABLE ICE BEHIND THE BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST RE SEAL THE FLOOR INSIDE THE WALK IN COOLER. MUST CLEAN IN DETAIL THE FLOOR DRAIN BEHIND THE BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTER IN THE HOOD IN THE BASEMENT KITCHEN,WITH GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON THE BACK FLOW PREVENTER DEVICE OF THE MOP SINK FAUCET. MUST REPAIR AND MAINTAIN.
  10. Canvass Re-Inspection

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT REVOLVING ENTRANCE DOOR NOT RODENT/INSECTS PROOFED. BOTTOM PART WITH OVER 1/4 OF AN INCH GAP ON THE CORNER OF THE DOOR. CITATION ISSUED SERIOUS 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY BOTTOM SHELVE OF THE PREP TABLE IN THE PREP AREA BASEMENT. INSTRUCTED TO REMOVE THE RUST AND MAINTAIN. MUST PROVIDE LID FOR THE ICE BINS WITH CONSUMMABLE ICE BEHIND THE BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST RE SEAL THE FLOOR INSIDE THE WALK IN COOLER. MUST CLEAN IN DETAIL THE FLOOR DRAIN BEHIND THE BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTER ON THE HOOD IN THE BASEMENT KITCHEN ,WITH GREASE BUILD UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON THE BACK FLOW PREVENTER DEVICE OF THE MOP SINK FAUCET. MUST REPAIR AND MAINTAIN.
  11. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • ICE ARE NOT PROTECTED DURING STORAGE INSIDE THE ICE MACHINE. INTERIOR PANEL WITH BLACK MOLDY LIKE SUBSTANCE ON THE SURFACES. INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE. TAGGED THE ICE MACHINE INTRUCTED NOT TO USE UNTIL IT'S CLEANED AND SANITIZED. CITATION ISSUED SERIOUS 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT REVOLVING ENTRANCE DOOR NOT RODENT/INSECTS PROOFED. BOTTOM PART WITH OVER 1/4 OF AN INCH GAP ON THE CORNER OF THE DOOR. CITATION ISSUED SERIOUS 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY BOTTOM SHELVE OF THE PREP TABLE IN THE PREP AREA BASEMENT. INSTRUCTED TO REMOVE THE RUST AND MAINTAIN. MUST PROVIDE LID FOR THE ICE BINS WITH CONSUMMABLE ICE BEHIND THE BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST RE SEAL THE FLOOR INSIDE THE WALK IN COOLER. MUST CLEAN IN DETAIL THE FLOOR DRAIN BEHIND THE BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTER ON THE HOOD IN THE BASEMENT KITCHEN ,WITH GREASE BUILD UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON THE BACK FLOW PREVENTER DEVICE OF THE MOP SINK FAUCET. MUST REPAIR AND MAINTAIN.
  12. Canvass

    0 infractions

  13. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVING INSIDE WALK-IN COOLER IN BASEMENT. MUST REPAINT OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENTILATION FANS INSIDE WALK-IN COOLER IN BASEMENT FOOD PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BROKEN LIGHT SHIELD IN REAR PREP AREA IN BASEMENT. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET HANDLE AT ONE COMPARTMENT SINK IN BASEMENT FOOD PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A VISIBLE AND WORKING THERMOMETER AT DISPLAY PREP COOLER IN 1ST FLOOR KITCHEN AREA.
  14. Canvass Re-Inspection

    2 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED FOOD FROM AN UNAPPROVED SOURCE ON THE PREMISES. PREMISES IS SMOKING AND CURING MEATS AND IS ALSO VACUUM PACKAGING THE CURED AND SMOKED MEATS AND OTHER FOODS WITHOUT APPROVAL FROM IDPH. VACUUM PACKAGING MACHING WAS TAGGED HELD FOR INSPECTION ALONG WITH A TOTAL OF 246# OF MEAT AND OTHER ITEMS. MEAT WAS SEPARATED INTO 3 BOXES WITH BOX #1 WEIGHING APPROX. 105#, BOX #2 AT 90# AND BOX #3 AT 51#. BOX 1 AND BOX 2 INCLUDED 1 PACKAGE OF TUSCAN SALAMI, 1 PACKAGE PORK TENDERLOINS, 4 PACKAGES OF HAMBURGERS, 1 PACKAGE BEER JAM SAUSAGE, 1 PACKAGE HONEY BOURBON SAUSAGE, 1 PACKAGE MEATLOAF, 2 PACKAGES OF GRITS, 1 PACKAGE OF FRENCH TOAST BATTER, 1 PACKAGE CURED COPPA, 4 PACKAGES BEEF BRASIOLA, 9 PACKAGES LOMO, 2 BINS OF LARDO, 11 PACKAGES FINISHED COPPA, 17 PACKAGES BACON, 3 PACKAGES TASSO, 7 PACKAGES SMOKED FISH, 4 PACKAGES BEEF SALAMI. BOX #3 INCLUDED 51# OF MIXED CURED MEAT. ALL ABOVE FOOD WAS PLACED HELD FOR INSPECTION. DO NOT USE FOOD OR VACUUM PACKAGING MACHINE UNTIL YOUR HACCP PLAN HAS BEEN APPROVED BY IDPH. CONTACT CDPH VIA FAX AT (312) 746-4240 TO HAVE THE HELD FOR INSPECTION TAGS REMOVED. CRITICAL VIOLATION 7-38-005B.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED BY ALL EMPLOYEES IN THE PREP AREAS.
  15. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 2 COOK'S LINE PREP COOLERS AND 1 SALAD PREP COOLER AT IMPROPER TEMPERATURES OF 62F, 50F, AND 50F. ALL 3 COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. HELD FOR INSPECTION TAGS WERE PLACED ON ALL COOLERS. DO NOT USE UNTIL HELD FOR INSPECTION TAGS HAVE BEEN REMOVED. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED POTATO PUREE AT 48.2F, GRILLED SQUASH AT 47.3F, CAESAR DRESSING AT 55.0F, BUTTERMILK AT 54.5F, GOAT CHEESE AT 49.6F, PORK CONFIT AT 44.4F, BECHAMEL SAUCE AT 43.1F, CHICKEN STOCK AT 45.6F, COOKED PEAS AT 63.5F, FETA CHEESE AT 60.4F, CREME FRAICHE AT 60.6F, CHICKPEA CAKES AT 63.6F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $500. CRITICAL VIOLATION 7-38-005A.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED BY ALL EMPLOYEES IN THE PREP AREAS.
  16. Canvass

    7 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED DURING INSPECTION TWO SEPARATE EMPLOYEES USING BASEMENT PREP EXPOSED HAND SINK FOR FOOD UTENSIL PREPPING, FILLING FOOD CONTACT PANS WITH WATER, FOOD DEBRIS INSIDE EXPOSED HAND SINK AND A DIRTY, USED FOOD COOKING POT SOAKING INSIDE ADJACENT UTILITY MOP SINK. REVIEWED WITH MANAGEMENT PROPER USE OF ALL SINKS, AND POSSIBLE MEANS OF CROSS CONTAMINATION. DIRTY POT REMOVED FROM MOP SINK. FOOD CONTACT PANS FILLED WITH WATER FROM EXPOSED HAND SINK SENT TO DISH MACHINE.
    • 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 EXPOSED TABLEWARES MUST BE PROTECTED FROM CONTAMINATION, COVERED OR WRAPPED. ALL STORED POTS AND PANS IN BASEMENT MUST BE INVERTED.
    • 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. PREP COOLER AT KITCHEN ONE COMPARTMENT SINK AND ON FAR LEFT COOKS LINE COOLER WITH DAMAGED/BROKEN RUBBER DOOR GASKETS. MUST REPLACE. MUST NOT USE PLASTIC OR DUCT TAPE AS LINER FOR SHELVING AT DISH MACHINE 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. FLOOR OF BASEMENT LIQUOR WALK-IN COOLER WITH BROKEN GLASS AND SPILLAGE. MUST CLEAN 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. BLACKENED, MOLDY WALL CAULKING AT DISH MACHINE MUST BE REPLACED.
    • 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. ALL COOKING EQUIPMENT THROUGHOUT BASEMENT FOOD PREP MUST BE PROPERLY VENTILATED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. BASEMENT LIQUOR WALK-IN COOLER, WHERE MEAT IS BEING STORED AT THIS TIME, MUST HAVE INTERNAL THERMOMETER.

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