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SARRAP FILIPINO CUISINE AND BYOB

2360 N NEVA AVE, CHICAGO, IL 60707 · Restaurant

Inspection summary

SARRAP FILIPINO CUISINE AND BYOB has been inspected 6 times by Chicago Department of Public Health since January 27, 2020. The most recent inspection, on July 25, 2024, found no infractions.

3 of 6 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, Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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 5 times across 3 separate inspections, most recently on March 16, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on March 16, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 March 16, 2022. For example: APPROVED THAWING METHODS USED

  • 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 January 27, 2020. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 January 27, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

6 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO PAPER TOWELS AT THE REAR PREP AREA HANDWASHING SINK. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND THE FRONT PREP AREA HANDWASHING SINK BLOCKED BY A TRAY, COVERED WITH PAPERS. INSTRUCTED MANAGEMENT TO REMOVE ITEMS FROM SINK AND ALWAYS KEEP ALL HANDWASHING SINKS ACCESSIBLE. PRIORITY FOUNDATION 7-38-030(C). CONSOLIDATED WITH ABOVE CITATION.
    • 35. APPROVED THAWING METHODS USED
      • FOUND A CART IN THE BACK ROOM WITH CONTAINERS OF FROZEN RAW BEEF AND CHICKEN THAWING AT ROOM TEMPERATURE. INSTRUCTED MANAGEMENT TCS FOODS MUST BE THAWED ACCORDING TO FOOD CODE, SUCH AS UNDER REFRIGERATION THAT MAINTAINS 41F OR BELOW OR UNDER RUNNING WATER (70F OR BELOW).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND SHELVING IN THE KITCHEN MADE OF UNSEALED WOOD. INSTRUCTED MANAGEMENT TO SEAL/PAINT WOOD TO PROVIDE A SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE SURFACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND HEAVY DIRT AND ASH BUILD UP ON THE TABLE BELOW THE GRILL. INSTRUCTED MANAGEMENT TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACK FLOW PREVENTION DEVICE ON THE MOP SINK. INSTRUCTED MANAGEMENT TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNNECESSARY ARTICLES STORED THROUGHOUT THE BACK OFFICE/STORAGE ROOM. MUST REMOVE ALL ITEMS THAT ARE UNNECESSARY TO THE OPERATION, DETAIL CLEAN AREA, AND ORGANIZE ALL REMAINING ARTICLES TO ENSURE ADEQUATE FACILITY CLEANING.
  5. License Re-Inspection

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO FOOD HANDLING CERTIFICATE FOR FOOD HANDLERS ON SITE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER CERTIFICATE FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
  6. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND WASHING SINK IN THE FRONT FOOD SERVING AREA. A HAND WASHING SINK MUST BE LOCATED TO ALLOW CONVENIENT USE BY EMPLOYEES IN ALL FOOD SERVING AREAS. INSTRUCTED FACILITY TO PROVIDE AND TO MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C),NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENUS. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND NO PEST CONTROL LOG BOOK ON SITE.INSTRUCTED FACILITY TO PROVIDE A LICENSED PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTS AND MAINTAIN ON SITE FOR REVIEW AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-020(C),NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO TEST STRIPS ON SITE TO TEST SANITIZER CONCENTRATION.INSTRUCTED FACILITY THAT TEST KIT/STRIPS MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO FOOD HANDLING CERTIFICATE FOR FOOD HANDLERS ON SITE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER CERTIFICATE FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

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