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RED CASTLE

1908 W HARRISON ST, CHICAGO, IL 60612 · Restaurant

Inspection summary

RED CASTLE has been inspected 8 times by Chicago Department of Public Health since April 14, 2010. The most recent inspection, on December 18, 2017, found no infractions.

1 of 8 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 and Pests.

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.

  • 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 6 times across 2 separate inspections, most recently on April 8, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on April 8, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 20 times across 7 separate inspections, most recently on May 4, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 10 times across 6 separate inspections, most recently on April 8, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 April 8, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OPENING IN WALL AROUND PIPE UNDER EXPOSED HAND SINK. MUST SMOOTHLY SEAL OPENING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACKFLOW PREVENTION DEVICE AT THE WATER SUPPLY TO ICE MACHINE AND COFFEE DISPENSERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MOP SINK HAS A HOLE IN THE BOTTOM OF THE TUB. MUST REPLACE THE MOP SINK.
  3. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE AND PREMISES DOES NOT HAVE ADEQUATE REFRIGERATION TO MAINTAIN THE OPERATION. OBSERVED THE AIR TEMPERATURE OF THE WALK-IN COOLER AT 50F. THE WALK-IN COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS, CHEESE DAIRY PRODUCTS AND BEEF. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE WALK-IN COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER AND 1 DOOR CONDIMENT COOLER. OBSERVED THE FOLLOWING ITEM AT IMPROPER TEMPERATURE INSIDE OF THE 1 DOOR CONDIMENT COOLER: CHICKEN AT 45.8F. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER: EGGS AT 52.1F, GYRO SAUCE AT 46.7F, ITALIAN SAUSAGE AT 50.5F, GYRO MEAT AT 43.1F, HAM AT 47.6F, HALF AND HALF AT 50F, TACO MEAT AT 45.6F, PANCAKE BATTER AT 55.7F, CHEESE AT 49.6F, SOUR CREAM AT 47.6F, RAW BACON AT 45.5F, ITALIAN BEEF AT 46.2F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 50# OF FOOD WORTH APPROXIMATELY $295. CRITICAL VIOLATION 7-38-005A.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EMPLOYEE TOILET FACILITIES NOT MAINTAINED. NO TOILET PAPER WAS PROVIDED IN THE WASHROOM OR ON THE PREMISES. MANAGEMENT HAD AN EMPLOYEE LEAVE THE STORE TO PURCHASE TOILET PAPER AT MY REQUEST. MANAGEMENT INSTRUCTED TO PROVIDE TOILET PAPER AT ALL TIMES IN THE WASHROOM. CRITICAL VIOLATION 7-38-030.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA IS NOT MAINTAINED CLEAN. THERE IS AN EXCESSIVE AMOUNT OF ENCRUSTED GREASE AND LITTER ON THE TOP AND SIDES OF THE GREASE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE DUMPSTER. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING ITEMS: PREP TABLES, STEAM TABLE, INTERIOR OF PREP COOLER, FREEZER AND WALK-IN COOLER, ALL SHELVING, STOVE, GRILL AND INTERIOR/EXTERIOR OF DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDERNEATH AND BEHIND ALL OF THE COOKING EQUIPMENT. CLEAN ACCUMULATED FOOD DEBRIS/GREASE FROM ALL CORNERS AND ALONG WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE STAINED CEILING TILES IN THE REAR AREA. CLEAN THE GREASE ON THE WALL BEHIND THE COOKING EQUIPMENT AND UNDER AND AROUND THE 3 COMPARTMENT SINK. ACCUMULATED DUST ON VENT COVER IN TOILET ROOM. MUST CLEAN. OPENING IN WALL AROUND PIPE UNDER EXPOSED HAND SINK. MUST SMOOTHLY SEAL OPENING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REINSTALL THE SELF-CLOSING DOOR DEVICE FOR THE WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 3 SINK STOPPERS AT THE 3 COMPARTMENT SINK. MUST INSTALL A BACKFLOW PREVENTION DEVICE AT THE WATER SUPPLY TO ICE MACHINE AND COFFEE DISPENSERS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER PROVIDED ON THE PREMISES TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF THE FRONT PREP COOLER TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AROUND ALL HEAVY EQUIPMENT AND UNDERNEATH THE 3 COMPARTMENT SINK AROUND THE GREASE TRAP. ALSO CLEAN INSIDE FLOOR VENT COVER IN THE FRONT DINING AREA TO REMOVE DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DAMAGED CEILING TILES IN THE REAR PREP AREA. MUST REPLACE AND MAINTAIN. ALSO CLEAN THE INSIDE OF THE LIGHT SHIELDS TO REMOVE DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED LIGHTS BURNT OUT IN THE FRONT PREP AREA AT THE GRILL. MUST REPLACE AND MAINTAIN LIGHT.
  5. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM THE SHELVING RACKS INSIDE THE PREP COOLER AT THE FRONT PREP AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL THE COOKING EQUIPMENT,SUCH AS THE BOTTOM COMPARTMENT OF THE DEEP FRYER,FILTERS ABOVE THE STOVE,GRILLS AND STOVE HAS HEAVY GREASE BUILD-UP ALSO MUST DETAIL CLEAN AND SANITIZED THE MEAT SLICER IN REAR PREP AREA,HAS OLD FOOD DEBRIS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS NEED DETAIL CLEANING OF GREASE AND FOOD DEBRIS BUILD-UP THROUGHOUT THE FOOD PREP AREAS,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALLS IN THE FOOD PREP AREA BEHIND COOKING EQUIPMENT OF GREASE AND FOOD DEBRIS
  6. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • THE WALK-IN COOLER IN THE REAR PREP AREA IS NOT MAINTAING PROPER TEMPERATURE AT THIS TIME, READING 52.6F WHICH HAS POTENTIALLY HAZARDOUS FOODS INSIDE COOLER,THE WALK-IN COOLER WILL BE TAGGED AND THE ABOVE MUST FAX A LETTER FOR TAG REMOVAL WHEN THE WALK-IN COOLER IS REPAIRED FAX# 312 746-4240 ATTENTION,SUPERVISOR CRITICAL VIOLATION 7-38-005(A)CITATION ISSUED
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INTERNAL TEMPERATURES TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK-IN COOLER IN REAR PREP AREA RANGES FROM 51.4F TO 53.9F,FOOD ITEMS ARE BACON,2 BOXES OF EGGS,CHEESE,SOUR CREAM,MAYO,HALF AND HALF MILK,COOKED ITALIAN BEEF,AND ITALIAN SAUSAGE,FOOD ITEMS WERE DESTROYED AND DENATURED AT THIS TIME OF INSPECTION,TOTAL WEIGHT 80LBS AND TOTAL COST $400.00 CRITICAL VIOLATION 7-38-005(A),CITATION ISSUED
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • THE FRONT EXIT DOOR IS NOT RODENT PROOF HAS A 1/4 INCH GAP AT THE BOTTOM OF DOOR ON THE LEFT SIDE CORNER,MUST REPAIR TO PREVENT RODENT ENTRY SERIOUS VIOLATION 7-38-020,CITATION ISSUED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM THE SHELVING RACKS INSIDE THE PREP COOLER AT THE FRONT PREP AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL THE COOKING EQUIPMENT,SUCH AS THE BOTTOM COMPARTMENT OF THE DEEP FRYER,FILTERS ABOVE THE STOVE,GRILLS AND STOVE HAS HEAVY GREASE BUILD-UP ALSO MUST DETAIL CLEAN AND SANITIZED THE MEAT SLICER IN REAR PREP AREA,HAS OLD FOOD DEBRIS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS NEED DETAIL CLEANING OF GREASE AND FOOD DEBRIS BUILD-UP THROUGHOUT THE FOOD PREP AREAS,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALLS IN THE FOOD PREP AREA BEHIND COOKING EQUIPMENT OF GREASE AND FOOD DEBRIS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN INTERIOR OF LIGHT SHIELD COVERS IN THE FRONT PREP AREA OF DUST BUILD-UP
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR SMALL LEAKAGE AT THE WASHBOWL IN THE WASHROOM IN REAR OF PREMISES
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE THE PREP COOLER IN FRONT PREP AREA AND INSIDE THE 2 DOOR REACH-IN FREEZER IN REAR PREP AREA
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. PREVIOUS VIOLATION WAS CORRECTED. CLEAN AND MAINTAIN INTERIOR BOTTOM CABINET OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES. CLEAN EXTERIOR SIDES OF FRYERS AND CLEAN UNDERNEATH HOT HOLDING UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PREVIOUS VIOLATION CORRECTED. CLEAN FLOORS UNDER AROUND AND BEHIND EQUIPMENT WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PREVIOUS VIOLATION CORRECTED. CLEAN WALLS BEHIND COOKING EQUIPMENT. CLEAN LOWER WALL UNDER THREE COMP SINK.
  8. Canvass

    5 infractions

    • 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. Clean and degrease the equipment and surfaces in detail including the shelves under the steam table, the sides of the three compartment sink, and the grill and fryer area.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The walk in cooler has some ice buildup on the coil unit which needs to be removed.
    • 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. Regrout the damaged floor in the front counter food prep area. Clean the floor under the exposed hand sink and repair the damaged baseboards and remove the food buildup in the old rubber baseboards.
    • 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. Wash, rinse and sanitize the walls behind the front counters and around the butcher block until clean. Replace water stained ceiling tiles throughout the premises.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Repair the bathroom door so it is self closing.

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