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POLK STREET BAR

548 W POLK ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

POLK STREET BAR has been inspected 2 times by Chicago Department of Public Health since May 23, 2023. The most recent inspection, on May 23, 2023, found no infractions.

1 of 2 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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 2 times on May 23, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 May 23, 2023. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 May 23, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 6 times on May 23, 2023. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • 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 once on May 23, 2023. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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.

2 inspections

  1. License

    0 infractions

  2. License

    11 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT THE TIME OF INSPECTION WITH A VALID AND ORIGINAL CERTIFICATE POSTED. PRIORITY FOUNDATION 7-38-012.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE BAR HANDWASHING SINK. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINKS IN THE REAR DISH AND THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT THAT A HANDWASHING SINK MUST BE LOCATED TO ALLOW CONVENIENT USE BY EMPLOYEES IN ALL FOOD DISPENSING AND DISHWASHING AREAS. MUST INSTALL A HANDWASHING SINK IN BOTH SAID AREAS. PRIORITY FOUNDATION 7-38-030(C).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE 1-DOOR FREEZER IN THE DISH AREA AND THE WALK-IN COOLER LOCATED IN THE OUTSIDE STORAGE BUILDING BROKEN AND UNABLE TO MAINTAIN PROPER TEMPERATURE. BOTH ARE CURRENTLY NOT IN USE. INSTRUCTED TO REMOVE BROKEN EQUIPMENT FROM PREMISES OR REPAIR ACCORDINGLY. PRIORITY VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN ALL HANDWASHING SINKS, THREE-COMPARTMENT SINKS, AND COOKING EQUIPMENT (INTERIOR AND EXTERIOR), AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF-CLOSING DEVICE ON THE MEN AND WOMEN'S WASHROOM DOORS. INSTRUCTED MANAGEMENT THAT ALL WASHROOM DOORS MUST BE COMPLETELY ENCLOSED AND PROVIDED WITH TIGHT FITTING AND SELF-CLOSING DOORS.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO GARBAGE CAN IN THE MEN'S WASHROOM, THE BAR, AND THE KITCHEN. INSTRUCTED TO PROVIDE A RECEPTACLE IN EACH ESTABLISHMENT AREA WHERE REFUSE IS GENERATED OR COMMONLY DISCARDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DUST BUILD UP ON THE FLOORS THROUGHOUT THE KITCHEN, DISHWASHING ROOM, WASHROOMS, AND BASEMENT. MUST DETAIL CLEAN FLOORS IN SAID AREAS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE CLUTTER AND UNNECESSARY ARTICLES STORED DIRECTLY OUTSIDE THE REAR EXIT DOOR AND THROUGHOUT THE BASEMENT AREAS. MUST REMOVE ALL ITEMS THAT ARE UNNECESSARY TO THE OPERATION, DETAIL CLEAN AREAS, AND ORGANIZE ALL REMAINING ITEMS, STORING OFF THE FLOOR TO ENSURE ADEQUATE FACILITY CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BASE COVING MISSING INSIDE THE STORAGE BUILDING NEXT TO THE WALK-IN COOLER. MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A CEILING TILE MISSING IN THE KITCHEN AREA. MUST PROVIDE AND MAINTAIN.

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