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RICKSHAW REPUBLIC

2312 N LINCOLN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

RICKSHAW REPUBLIC has been inspected 9 times by Chicago Department of Public Health since January 17, 2013. The most recent inspection, on October 6, 2020, found no infractions.

4 of 9 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 source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 29, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 10 times across 4 separate inspections, most recently on July 7, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 3 times across 2 separate inspections, most recently on August 8, 2016. 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 August 13, 2013. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD CONTAINERS WITH WHITE SUBSTANCE, CHIPS, ETC., STORED IN: -DRY STORAGE -PREP AREA -BAR AREA WITHOUT NO LABELS/COMMON PROPER NAME AND DATE. INFORMED MANAGER THAT ONCE FOODS ARE REMOVED FROM ORIGINAL CONTAINER AND STORED IN BULK FOOD CONTAINERS MUST HAVE COMMON PROPER NAME/DATE LABEL. MAINTAIN AT ALL TIMES.
  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE BROKEN DOOR GASKET ON ONE OF THE DOORS OF THE 5-DOOR PREP COOLER IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DUST ACCUMULATION FROM CEILING VENTS IN BOTH MENS AND WOMENS TOILET ROOMS. INSTRUCTED TO MAINTAIN.
  4. Canvass

    0 infractions

  5. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELF.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE FOIL FROM LOWER SHELF OF GRILL TABLE.MUST MAKE WOOD SHELVING UNIT ON PREP TABLE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINET,WHEEL BASES,GRILL TABLE,INTERIOR PANEL OF ICE MACHINE.PREP TABLE UNDER MICROWAVE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALL BASES IN PREP AREAS.MUST REPAIR OR REPLACE DAMAGED FLOOR TILE NEAR MOPSINK AND UNDER LARGE 2- DOOR REACH IN COOLER.MUST GROUT FLOOR NEAR MOPSINK.MUST SEAL HOLE IN FLOOR NEAR REAR EXIT DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT,LOOSE WALL PANEL NEAR REACH IN FREEZER IN REAR PREP AREA.MUST REMOVE RUST FROM VENTILATION VENTS THROUGHOUT PREP AREA.MUST CLEAN LIGHT SHIELDS IN PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNTOUT LIGHT IN MEN'S TOILETROOM.MUST REPAIR LOOSE FAUCET AT MEN'S HAND SINK.
  6. Canvass

    0 infractions

  7. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE THE CARDBOARD ON THE BOTTOM SHELVE OF THE GRILL AND THE PREP TABLE IN THE KITCHEN(BEING USED AS A SHELVE LINER). RAW WOOD OF THE CLEAN UTENSILS IN THE PREP AREA. MUST SEAL OR PAINT THE RAW WOOD. MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK,(CAULK WITH BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL ITEMS/ARTICLES ON THE FLOOR IN THE BASEMENT MUST BE ELEVATED OFF THE FLOOR. PROVIDE RAISED SHELVING OR PALLET TO STORE ARTICLES/ITEM OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE
  8. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.SUCH AS BEEF RENDANG, CHICKEN GULAI, PORK, RICE ETC. INSTRUCTED THAT CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012. EMIL SETIAWAN CERTIFIED FOOD MANAGER ARRIVED DURING INSPECTION AT 12:30PM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE OF REACH-IN FREEZERS IN BASEMENT. INSTRUCTED TO USE A FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR OF REACH-IN FREEZERS IN BASEMENT FOOD STORAGE AREA
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES INSTRUCTED TO PROPERLY STORE WIPING CLOTHES IN A SANITZING SOLUTION WHEN NOT IN USE.
  9. License

    0 infractions

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