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POKE BAR

10 S LA SALLE ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

POKE BAR has been inspected 4 times by Chicago Department of Public Health since May 24, 2018. The most recent inspection, on February 17, 2021, found no infractions.

1 of 4 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times across 2 separate inspections, most recently on November 7, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 November 7, 2019. For example: PROPER COOKING TIME & TEMPERATURES

  • 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 on November 7, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 once on November 7, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 May 24, 2018. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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

    0 infractions

  2. Canvass

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.11 FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SHRIMP, OCTOPUS, RAW TUNA, SALMON) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND FOOD HANDLER WASH AND RINSE FOOD PREPARATION CONTAINER. FOOD HANDLER DID NOT SANITIZE SAID CONTAINER. INSTRUCTED TO PROVIDE QUATERNARY AMMONIUM SANITIZING SOLUTION BETWEEN 200 - 400 PPM. PRIORITY VIOLATION.7-38-025. CITATION ISSUED.
    • 18. PROPER COOKING TIME & TEMPERATURES
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED SALMON, TUNA, AND SCALLOP ON MENU. SAID ITEMS ARE SERVED RAW. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE, FOOTNOTE AND REMINDER FOR ALL MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • FOUND TUNA IN VACUUM SEALED BAG THAWING, FOUND THAWED VACUUM SEALED OCTOPUS IN REACH IN COOLER. INSTRUCTED MANAGER TO REMOVE ALL FISH FROM VACUUM SEAL PACKAGE BEFORE THAWING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND TOPPINGS: CRISPY GARLIC, CRISPY ONIONS,AND NUTS W/ OUT FOOD BARRIER. FACILITY MUST PROVIDE FOOD BARRIER TO PREVENT CONTAMINATION BY CONSUMER. MUST PROVIDE COVERS FOR TOPPINGS OR PROVIDE FOOD BARRIER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO PROOF OF FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE PROOF OF FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO PROOF OF ALLERGEN TRAINING ON SITE. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  3. License Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MISSING FLOOR TILES LOCATED IN THE FRONT FOOD PREP AREA UNDER THE SERVING WINDOW. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A HOLE IN THE WALL LOCATED UNDER THE 2 COMPARTMENT SINK IN THE REAR FOOD PREP AREA. INSTRUCTED TO SEAL HOLE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO GREASE TRAP CONNECTED TO THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE GREASE TRAP FOR 3 COMPARTMENT SINK AND MAINTAIN.
  4. License

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FRONT ENTRANCE DOOR NOT RODENT PROOFED WITH A ONE INCH GAP AT THE BOTTOM RIGHT CORNER. INSTRUCTED TO MAKE FRONT ENTRANCE DOOR RODENT PROOFED AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED NO 3 COMPARTMENT SINK IN THE FACILITY NOR A HIGH OR LOW TEMPERATURE DISH MACHINE TO PROPERLY WASH RINSE AND SANITIZE UTENSILS AND EQUIPMENT. INSTRUCTED TO PROVIDE A 3 COMPARTMENT SINK OR A HIGH TEMPERATURE OR LOW TEMPERATURE DISH MACHINE THAT WILL PROPERLY WASH RINSE AND SANITIZE THE LARGEST UTENSIL FOR FACILITY. CRITICAL VIOLATION 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MISSING FLOOR TILES LOCATED IN THE FRONT FOOD PREP AREA UNDER THE SERVING WINDOW. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A HOLE IN THE WALL LOCATED UNDER THE 2 COMPARTMENT SINK IN THE REAR FOOD PREP AREA. INSTRUCTED TO SEAL HOLE AND MAINTAIN.

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