Skip to content
Loading map…

REVOLVER

3759 N DAMEN AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

REVOLVER has been inspected 15 times by Chicago Department of Public Health since September 27, 2012. The most recent inspection, on September 28, 2018, found no infractions.

8 of 15 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, Protecting food from contamination 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.

  • 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 September 27, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on September 27, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 September 27, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 17 times across 7 separate inspections, most recently on October 20, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 8 times across 6 separate inspections, most recently on October 20, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE DOOR THRESHOLD AT SIDE EXIT/ENTRANCE DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SERVICE BAR HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO ROD OUT SAID HANDWASH BOWL PIPE.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FAN GUARD COVERS INSIDE THE WALK-IN BEER COOLER IN THE BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR NON-WORKING EXHAUST VENT AT THE UNISEX RESTROOM ON THE LEFT HAND SIDE.
  6. Canvass

    0 infractions

  7. Canvass

    0 infractions

  8. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR AND RE CAULK LOOSE 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT AND EXPOSED HAND SINK ON PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER INSIDE BEER WALK-IN COOLER IN BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT MUST BE SHIELDED INSIDE WALK-IN COOLER OR PROVIDE SHATTER PROOFED LIGHT BULB.
  9. Canvass

    0 infractions

  10. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD, GASKETS ON COOLER DOORS IN BAR AREA AND SODA GUNS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN NAD SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT MAINTAINED IN BAR AREA. INSTRUCTED TO REPLACE ALL DAMAGED FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION COVERS INSIDE BOTH TOILET ROOM NOT CLEAN. INSTRUCTED TO REMOVE DUST BUILD-UP. EXPOSED BRICK IN DINING AREA NOT SEALED. INSTRUCTED TO APPLY NON-TOXIC SEALANT TO SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREP COOLER IN KITCHEN LEAKING WATER FROM COOLER. INSTRUCTED TO REPAIR TO PREVENT WATER LEAKING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES STORED IN BASEMENT AND IN CORNERS. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
  11. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVER INSIDE BOTH WASHROOMS WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST RE ADJUST THE SELF CLOSING DEVICE IN ONE OF THE WASHROOM DOOR. NOT CLOSING ALL THE WAY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE EAST CORNER OF THE BASEMENT. INSTRUCTED TO ORGANIZE,ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE.
  12. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVER INSIDE BOTH WASHROOMS WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST RE ADJUST THE SELF CLOSING DEVICE IN ONE OF THE WASHROOM DOOR. NOT CLOSING ALL THE WAY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE EAST CORNER OF THE BASEMENT. INSTRUCTED TO ORGANIZE,ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE.
  13. Canvass

    0 infractions

  14. Complaint Re-Inspection

    0 infractions

  15. Complaint

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • UPON COMPLETION OF INSPECTION, OWNER STATES THE BASEMENT WALK-IN COOLER IS NOT BEING USED. NO FOODS IN COOLER AT THIS TIME AND COOLER HAS BEEN TURNED OFF. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL C.D.P.H. CONTACTED FOR INSPECTION OF WALK-IN COOLER AND TAG REMOVAL. NO CITATION ISSUED.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED DURING INSPECTION WASTE WATER BACKING UP FROM FLOOR DRAIN UNDER THREE COMPARTMENT SINK IN KITCHEN, WASTE WATER LEAKING OUT FROM GREASE TRAP UNDER SINK AND WATER BACKING UP IN ALL THREE COMPARTMENTS OF THE SINK WHEN WATER IS RUN. MANAGEMENT OBTAINED A REPAIR PERSON DURING INSPECTION AND FLOOR DRAIN WAS ROUTED OUT. LEAK FROM GREASE TRAP IS ALSO BEING REPAIRED AT THIS TIME. SUPERVISOR CONTACTED AND NOTIFIED. CRITICAL CITATION ISSUED.7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED ICE (FOOD) NOT PROTECTED FROM CONTAMINATION. OBSERVED BLACK SLIME SUBSTANCE THROUGHOUT ALL AREAS OF UPPER WATER RESERVOIR OF ICE MACHINE WHERE ICE IS MADE AND DRIPPING DOWN INTO WATER AND ICE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED SANITIZED AND C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. SERIOUS CITATION ISSUED 7-38-005 (A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES DURING THE INSPECTION. SERIOUS CITATION ISSUED 7-38-012.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK NOT PROPERLY MAINTAINED. NOZZLE DOES NOT REACH ALL THREE COMPARTMENTS OF SINK. MANAGEMENT ON SITE AT COMPLETION OF INSPECTION AND INSTALLED A NEW NOZZLE ARM THAT REACHES ALL COMPARTMENTS. SERIOUS CITATION ISSUED 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LIDS FOR ALL BAR ICE BINS. MUST PROVIDE. EXTREMELY DIRTY PREP CUTTING BOARD. MUST CLEAN OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STORED ITEMS THROUGHOUT BAR AND KITCHEN MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST INSTALL A SMOOTH, EASILY CLEANABLE CEILING ABOVE THE BASEMENT ICE MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS MUST BE PROVIDED THROUGHOUT KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER VENTILATION. ALL BAR SODA GUN HOLDERS MUST HAVE ADEQUATE DRAINAGE LINE TO FLOOR DRAIN. MUST PROVIDE PROPER STOPPERS FOR ALL THREE COMPARTMENTS OF THREE COMPARTMENT SINK.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • EXTREMELY DIRTY WIPING CLOTH ON CUTTING BOARD. WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
    • 70. NO SMOKING REGULATIONS
      • OBSERVED FIVE ASHTRAYS, SOME DIRTY WITH USED ASH, INSIDE BAR EXPOSED HAND SINK. NO "NO SMOKING" SIGNS POSTED AT ENTRANCE AND EXITS OF ESTABLISHMENT. MANAGEMENT REMOVED ASHTRAYS AND POST SIGNS.

Nearby inspected facilities

Own this business? Add a badge to your website