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SAINT'S ALP TEAHOUSE

2131 S ARCHER AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

SAINT'S ALP TEAHOUSE has been inspected 9 times by Chicago Department of Public Health since February 19, 2010. The most recent inspection, on November 24, 2015, found no infractions.

2 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: Handwashing and staff hygiene 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.

  • 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 October 3, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 February 19, 2010. 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 19 times across 7 separate inspections, most recently on April 27, 2015. 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 3 separate inspections, most recently on August 27, 2014. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING 5 GAL PLASTIC JERRY CAN FOR STORING MEAT BTOTH IN FREEZER. INSTRUCTED TO DISCONTINUE USING SUCH CONTAINER. AND USING CONTAINERS THAT CAN BE WASHED EASILY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WASH CLOTH STORED ON SHELVES TO DRY, INSTRUCTED TO STORE PROPERLY
  3. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED UNCLEAN GASKETS OF REACH IN REFRIGERATORS. CLEAN AND MAINTAIN ALL GASKETS ON REACH IN REFRIGERATORS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED UNCLEAN FLOORS IN HALLWAY UNDER SHELVES. CLEAN AND MAINTAIN FLOORS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED NO HANDLED SCOOP FOR ICE IN FRONT PREP AREA. PUCHASE HANDLED SCOOP AND STORE OUT OF ICE IN CLEAN DRY CONTAINER WHEN NOT IN USE.
  4. Canvass

    0 infractions

  5. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND BUILD UP. REMOVE DUST. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE ALL STORAGE ITEMS. CORRECT AND MAINTAIN AT ALL TIMES.
  6. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOODHANDLER NOT WEARING HAIR RESTRAINT AT FRONT OF PREMISES.(SMOOTHIE STATION)
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WASHCLOTHS NOT PROPERLY STORED.
  7. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO PROVIDE ENCLOSED STRAWS AND OR DISPENSER FOR STRAWS USED FOR CUSTOMER BEVERAGES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST CHEST FREEZER TO REMOVE ICE BUILDUP. REMOVE POP CRATES FROM BEING USED TO STORE ITEMS AND REPLACE WITH ADEQUATE SHELVING/RACKS. PROVIDE DOOR AND OR PARTITION FOR ICE MACHINE/DRY STORAGE ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN VENTILATION HOOD FILTERS IN KITCHEN, CLEAN EXTERIOR OF ICE BIN AT FRONT BEVERAGE AREA, AND UNDER, AROUND EQUIPMENT. CLEAN TOP OF FOOD CONTAINER LIDS AT BEVERAGE AREA AND KITCHEN.
    • 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. CLEAN WALLS AT PREP AREA AND PROVIDE CEILING PANEL FOR MISSING SECTION IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET CONNECTION AT TWO COMPARTMENT SINK.
  8. Canvass Re-Inspection

    1 infraction

    • 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. INSTRUCTED TO DETAIL CLEAN WALLBASE THROUGH OUT PREMISES. INSTRUCTED TO REPAIR WALL SECTION NEXT TO WASH BOWL IN WOMEN'S TOILET ROOM.
  9. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GARBAGE AREA NOT CLEAN NOR MAINTAINED. FOUND OVERFLOWING GARBAGE, LIDS BROKEN/WIDE OPEN, AND GARBAGE ON SURROUNDING GROUND. INSTRUCTED TO CLEAN SAID AREA, REPAIR LIDS, AND RECOMMEND ADDITIONAL GARBAGE PICK-UP TO ACCOMMODATE FLOW OF REFUSE. SERIOUS 7-38-020 ISSUED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT MULTI USE UTENSILS AT FRONT PREP AREA.
    • 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. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND SINK AND PREP TABLE AT FRONT AND REAR PREP AREAS. INSTRUCTED TO REMOVE PAPER AND CARDBOARD LINING FROM REFRIGERATION UNITS.
    • 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. INSTRUCTED TO CLEAN WALLS AROUND UTILITY SINK AND UNDER THREE COMPARTMENT SINK IN KITCHEN.
    • 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. INSTRUCTED TO CLEAN FLOORS, ESPECIALLY WALL BASE THROUGH OUT PREMISES.

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