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PLAN CLUB 100

2812 W 55TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

PLAN CLUB 100 has been inspected 4 times by Chicago Department of Public Health since December 18, 2018. The most recent inspection, on December 10, 2025, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 separate inspections, most recently on April 15, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on April 15, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 April 15, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 4 separate inspections, most recently on December 10, 2025. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  • 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 December 10, 2025. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

4 inspections

  1. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DUST AND DEBRIS ON SHELVING BEHIND COUNTER. INSTRUCTED TO CLEAN, ORGANIZE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK AT PIPE AT HANDSINK NEXT TO 3-COMP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST ON VENTS IN CUSTOMER DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN TRAINING FOR ALL EMPLOYEES HANDLING FOOD.
  2. Canvass Re-Inspection

    2 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-101.11: PERSON IN CHARGE WITHOUT VALID CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN CERTIFICATE
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING TCS FOODS (PROTEIN SHAKES, PROTEIN PIES) NOR VALID CERTIFICATE POSTED. INSTD TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION 7-38-012.
  3. Canvass

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE WITHOUT VALID CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN CERTIFICATE
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING TCS FOODS (PROTEIN SHAKES, PROTEIN PIES) NOR VALID CERTIFICATE POSTED. INSTD TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN. PRIORITY FOUNDATION. 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASH SINK NOT ACCESIBLE, STACK OF CHAIRS IN FRONT OF SINK. INSTD TO REMOVE CHAIRS AND HAVE SINK ACCESSIBLE FOR HANDWASHING AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING FOOD TEMPERATURE MEASURING DEVICE. INSTD TO PROVIDE AND MAINTAIN SAME. PRIORITY FOUNDATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING THERMOMETER IN REFRIGERATION UNIT. INSTD TO PROVIDE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZER TEST KIT AVAILABLE FOR CHLORINE. INSTD TO PROVIDE CHLORINE TEST KIT AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
  4. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS INSIDE OF THE REACH IN FREEZER LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.

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