Skip to content
Loading map…

SIGNATURE ROOM AT THE 95TH

875 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

SIGNATURE ROOM AT THE 95TH has been inspected 18 times by Chicago Department of Public Health since April 14, 2011. The most recent inspection, on April 3, 2024, found no infractions.

3 of 18 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, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 11 times across 7 separate inspections, most recently on September 14, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 9 times across 6 separate inspections, most recently on September 14, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 4 times across 3 separate inspections, most recently on September 14, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 3 separate inspections, most recently on September 14, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 September 14, 2023. 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.

18 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE CLUTTER IN LIQUOR STORAGE ROOM AS WELL AS IN BAR UNDER CABINETS. INSTRUCTED TO ORGANIZE, REMOVE UNNECESSARY ITEMS AND ELEVATE ITEMS AT LEAST 6 INCHES OFF FLOOR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST OBTAIN ALLERGEN TRAINING AND MAINTAIN ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE.
  3. Complaint

    11 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IN USE BAR IN SIGNATURE LOUNGE HANDSINK WITHOUT HAND CLEANSER AVAILABLE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION. #7-38-030 (c). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IN USE BAR LOCATED IN SIGNATURE LOUNGE WITHOUT PAPER TOWELS DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION. SEE ABOVE VIOLATION FOR CITATION.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION, THEY ARE AS FOLLOWS APPROXIMATELY 30LBS COOKED POTATOES @50F,O LBS COOKED PASTA @49.5F, AND 3 LBS LEAFY SPINACH @ 51.0F, 4 LBS ASAPARAGUS SALAD @49.3F.ALL SAID ITEMS WEE LOCATED INSIDE COOLING UNIT IN PREP AREA FOUND AT IMPROPER TEMPERATURE. INSTRUCTED PERSON IN CHARGE TO HOLD ALL COLD TCS FOODS @41F AND BELOW AT ALL TIMES AND MAINTAIN. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED 6 DRAWER COOLER WITH COLD HOLD UNIT ATTACHED LOCATED IN PREP AREA @ IMPROPER TEMPEATURE DURING THE TIME OF INSPECTION WHILE HOLDING TCS FOODS INSIDE. NOTED TEMPERATURE OF UNIT @50. F. INSTRUCTED PERSON IN CHARGE TO DISCONTINUE USE, REPAIR TO TEMPERATURE OF 41 AND BELOW AND MAINTAIN AS REQUIRED. PRIORITY VIOLATION.7-38-005.CITATION ISSUED. UNIT HELD FOR INSPECTION.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SHELLSTOCK (OYSTERS) STORED INSIDE WALK IN COOLER LOCATED IN PREP WITHOUT TAGS OR LABELS ATTACHED. NOTED APPROXIMATELY 30 LBS. INSTRUCTED PERSON IN CHARGE THAT TAGS SHOULD REMAIN ATTACHED TO THE CONTAINER UNTIL CONTAINER IS EMPTY (sold) PER CODE. MUST MAINTAIN. PERSON IN CHARGE VOLUNTARILY DICARDED SHELLSTOCK DURING THIS TIME. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF PEST ACTIVITY ON PREMISE. NOTED APPROXIMATELY 30 SMALL BLACK LIVE FLIES FLYING THOUGHOUT BAR ATTACHED TO PREP AREA DURING TIME OF INSPECTION. NOTED FLIES ON WALLS, LIQUOR WELL, ON TOP OF ICE BIN AND ON EXTERIOR SURFACES OF UPRIGHT COOLERS IN SAID AREA. INSTRUCTED TO CONTACT PEST CONTROL. MUST ELIMINATE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED HIGH TEMPERATURE DISH MACHINE LOCATED IN PREP AREA WASH TEMPERATURE GAUGE IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION TO ENSURE PROPER SANITIZING OF UTENSILS. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE CLUTTER IN LIQUOR STORAGE ROOM AS WELL AS IN BAR UNDER CABINETS. INSTRUCTED TO ORGANIZE, REMOVE UNNECESSARY ITEMS AND ELEVATE ITEMS AT LEAST 6 INCHES OFF FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING ATACHEMENTS IN DISREPAIR LOCATED ABOVE DISHWASHING AREA, NOTED BLACK MOLD LIKE BUILD UP ON SAID TILES. INSTRUCTED TO REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST OBTAIN ALLERGEN TRAINING AND MAINTAIN ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE.
  4. Canvass Re-Inspection

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Additional hand wash sink required in pastry station prep area. ( No citation )
  5. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • No hot running water at employees restroom hand wash sink: 68f max temp . instructed to provide No less than 100f water temp at all hand wash sinks. Priority violation 7-38-030(c).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Additional hand wash sink required in pastry station prep area. ( No citation )
    • 23. PROPER DATE MARKING AND DISPOSITION
      • found 40 lbs deep large tub of cream with corn held at 61.4f covered tightly, placed in walk-in cooler a day before, instructed to hold cold TCS at 41f or lower. food discarded valued at $100.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • Improper cooling down method of hot foods, found 40 lbs of said food item kept in a large deep container, covered tightly in walk-in cooler. instructed to cool down food in shallow pans, uncovered to facilitate cooling method. priority foundation violation 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • SPRAY BOTTLES NOT LABELED. FACILITY MUST PROVIDE LABELS.
  6. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • SERVICE BAR HANDWASHING SINK ON 95TH FLOOR DOES NOT HAVE HANDWASHING SIGNAGE. MUST PROVIDE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ICE SCOOP FOR 96TH FLOOR ICE MACHINE STORED ON DIRTY SURFACE. INSTRUCTED TO STORE ICE SCOOP WHERE IT IS NOT EXPOSED TO DUST OR OTHER SOURCES OF CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BROKEN LIGHTBULB FIXTURE WITH DUCT TAPE INSIDE VENTILATION HOOD IN 95TH FLOOR KITCHEN. MUST REPAIR OR REMOVE FROM HOOD. FOUND MISSING STEEL PANELS INSIDE 3-DOOR PASTRY COOLER ON 95TH FLOOR. MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HOT WATER SANITIZING DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • THE MIDDLE HANDWASHING SINK IN THE MENS RESTROOM ON THE 95TH FLOOR IS NOT PROVIDING HOT WATER. WATER IS AT 89 F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F AND MAXIMUM OF 120 F.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND LEAKY FAUCET AT 96TH FLOOR BAR HANDWASHING SINK. MUST REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND GREASE BUILDUP INSIDE 95TH FLOOR VENTILATION HOOD. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE ADDITIONAL LIGHTING TO 10 FOOT (108LUX) CANDLES OR HIGHER IN THE 96TH FLOOR ICE MACHINE ROOM AND 20 FOOT (215LUX) CANDLES IN THE 96TH FLOOR DISHWASHING AREA AND MAINTAIN. FOUND MULTIPLE BURNT OUT BULBS IN 95TH FLOOR VENTILATION HOOD; MUST REPLACE.
  7. Non-Inspection

    0 infractions

  8. Complaint

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. CITATION ISSUED. -
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • - OBSERVED SLIGHT DEBRIS BUILD UP ON THE INTERIOR OF ALL THE ICE MACHINES ON SITE. MUST DETAIL CLEAN/HAVE SERVICED AND MAINTAIN. -
    • 22. PROPER COLD HOLDING TEMPERATURES
      • - OBSERVED THE FOLLOWING TCS (TIME TEMPERATURE CONTROL FOR SAFETY) FOODS HELD AT IMPROPER TEMPERATURES INSIDE THE LEFT SIDE WALK IN COOLER AND THE LEFT SIDE COOK LINE PREP COOLER: 20# OF DUCK(49.7F), 16# OF MARINARA SAUCE(51.3F), 5# OF CHICKEN DIP(53.6F), 8# CILANTRO AIOLI(47.3F), 1# STICKY RICE(54.7F), 20# OF EGGS(50.1F), 1# GARLIC SAUCE(48.4F). VIOLATION CORRECTED ON SITE. FACILITY DISCARDED THE OUT OF TEMPERATURE FOOD ITEMS WITH A REPORTED VALUE OF $1000. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
    • 23. PROPER DATE MARKING AND DISPOSITION
      • - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • - MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • - OBSERVED PICKLES FERMENTED IN LACTIC ACID INSIDE THE WALK IN COOLER. AN APPROVED HACCP PLAN AND A VARIANCE IS REQUIRED BY CDPH FOR ALL SPECIAL FOOD PROCESSES. THE PICKLES HAVE BEEN DISCARDED AT THIS TIME AND VARIANCE INFORMATION HAS BEEN PROVIDED TO FACILITY. MUST REQUEST THE HACCP PLAN AND VARIANCE FORMS AT [email protected] PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • - OBSERVED PICKLES FERMENTED IN LACTIC ACID INSIDE THE WALK IN COOLER. MUST OBTAIN A VARIANCE FROM CDPH TO FERMENT FOODS. THE PICKLES HAVE BEEN DISCARDED AT THIS TIME AND VARIANCE INFORMATION HAS BEEN PROVIDED TO FACILITY. SEE VIOLATION#:29. -
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • - OBSERVED THE LEFT SIDE WALK IN COOLER HOLDING IMPROPER TEMPERATURE AT THIS TIME (51.3F). OBSERVED THE LEFT SIDE PREP COOLER ON THE COOK LINE HOLDING IMPROPER TEMPERATURE AT THIS TIME(50.3F) MUST PROVIDE ALL COOLERS TO MAINTAIN A TEMPERATURE OF 41F OR BELOW AT ALL TIMES. THE COOLERS HAVE BEEN TAGGED AND HELD FOR INSPECTION AT THIS TIME. USE OF THESE COOLERS AND/OR REMOVAL OF THE TAG IS PROHIBITED. INSTRUCTED TO REPAIR COOLERS, AND CONTACT CDPH AT [email protected] TO REQUEST A TAG REMOVAL INSPECTION. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • - MUST INSTALL A SPLASH GUARD AT THE HANDWASH SINK IN THE 96TH FLOOR KITCHENETTE, THE HANDWASH SINK IN THE BAR(BOTH SIDES), AND THE HANDWASH SINK AT THE SERVICE STATION ON THE 96TH FL. -
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • - OBSERVED THE DISH MACHINE IN THE 96TH FLOOR SERVICE STATION IN POOR REPAIR. OBSERVED DUCT TAPE, AND A BLACK DEBRIS ON THE PIPES AND A SLIGHT LEAK FROM UNDERNEATH. MUST REPAIR DISHMACHINE AND CONNECTED PARTS PROPERLY AND MAINTAIN. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - MUST INSTALL A PREP SINK IN THE 96TH FLOOR KITCHEN AND IN THE BAR AT THE 95TH FLOOR KITCHEN. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - MUST PROVIDE ADDITIONAL LIGHTING TO 50 FOOT (540LUX) CANDLES OR HIGHER IN THE 96TH FLOOR KITCHENETTE AND IN THE 96TH FLOOR SERVICE STATION, AND MAINTAIN. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED AN EXCESSIVE ACCUMULATION OF DIRT/DEBRIS ENCRUSTED ON THE EXHAUST VENTILATION IN THE 96TH FLOOR KITCHEN, AND THE EXHAUST VENTILATION IN THE TOILET ROOMS. MUST DETAIL CLEAN AND MAINTAIN. -
  9. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 NO EMPLOYEES MUST WASH HANDS SIGNS AT PREP AND EMPLOYEES WASHROOM HANDWASH BOWLS. INSTRUCTED MANAGER MUST PROVIDE EMPLOYEES MUST WASH HANDS SIGNS AT ALL EMPLOYEES HANDWASH SINKS.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-506.16(A) FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE PREP AREA STAND UP HOT HOLDING UNIT- BEEF AT 104.2 F, FISH AT 115.5 F, CHICKEN AT 104.8 F, BROCCOLI AT 105.0 F AND MASHED POTATOES AT 105.0 F. HOWEVER SAID HOT HOLDING UNIT AMBIENT AIR TEMPERATURE AT 160 F. INSTRUCTED MANAGER ALL TCS FOODS MUST BE HELD AT 135.0 F OR ABOVE IF HELD HOT. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 96TH FLOOR PREP AREA REACH IN COOLER DOOR RUBBER GASKET RIPPED. INSTRUCTED MANAGER MUST REPLACE DAMAGED DOOR GASKET.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 FLOOR COVING DAMAGED UNDER PREP TABLE AT PASTRY. INSTRUCTED MANAGER MUST REPAIR DAMAGED FLOOR COVING ALONG WALL AT PASTRY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FOOD DEBRIS/FOOD SPLATTERS ON CEILING TILES ABOVE MAIN PREP AREA AND DISHWASH AREA. INSTRUCTED MANAGER MUST CLEAN CEILING TILES AND MAINTAIN.
  10. Complaint

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE UTENSILS SANITIZING, FOUND HIGH TEMP DISH WASHING MACHINE FINAL RINSE AT 140F, MACHINE BEING USED DURING INSPECTION. INSTRUCTED MGR TO PROVIDE 180F FOR FINAL RINSE, MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED FOR TAG REMOVAL INSPECTION. CRITICL CITAION ISSUED 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO HAND SOAP NOR PAPER TOWELS PROVIDED AT BAR HAND WASH SINK, ALSO SINK WAS OPBSTRUCTED BY PLACINE FOOD CONTAINER IN IT TO THAW. FOOD BLENDERS AT BAR AND MIXED DRINKS MADE AT BAR. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWEL AND KEEP SINK UNOBSTRUCTED. CRITCAL CITATION ISSUED 7-38-30
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DRAWER COOLERS NOT CLOSING AT MAIN PREP LINE, INSTRUCTED TO REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR SURFACES OF ICE MAKER NOT CLEAN INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT NOTE AT ELECTRIC CONDUIT, CEILING WOOD FRAME AT MAIN KITCHEN. INSTRUCTED TO REMOVE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING A LIGHT SHIELD AT PASTRY KITCHEN CEILING LIGHT, INSTRUCTED TO INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EMPLOYEES TOILET ROOM VENT NOT WORKING, CONDENSATION AROUND WALK-IN COOLER PIPES AND DAMAGED INSULATION, INSTRUCTED TO REPAIR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH BEARD NOT WEARING A BEARD RESTRAIN, INSTRUCTED TO WEAR.
  11. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN SALAD COOLERS- DRESSING AT 52.3 F, CUT TOMATOES AT 50. 0F, EGGS AT 47.0 F, HOWEVER FOUND SALAD COOLERS AMBIENT AIR TEMPERATURE AT 42.0 F AT THIS TIME. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF TRAY MACHINE DRAIN BOARDS. MUST CLEAN AND MAINTAIN LOWER SIDE OF DRAIN BOARDS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD/DIRT BUILD UP ON CEILING TILES ABOVE DISHMACHINE. MUST REPLACE ALL UNCLEAN/DAMAGED CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 96TH FLOOR WOMENS WASHROOM MIDDLE HAND WASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS INSIDE SALAD REACH IN COOLERS ALSO METAL STEM THERMOMETER NOT CALIBRATED. MUST PROVIDE THERMOMETERS FOR COOLERS AND CALIBRATE METAL STEM THERMOMETER.
  12. Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR/FINISH, INTERIOR WALL/SIDE OF DOCK FREEZER LOCATED AT LOADING DOCK CONCOURSE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR BOTTOM OF DEEP FRYERS IN MAIN KITCHEN OF GREASE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR THROUGHOUT MAIN KITCHEN OF HOT LINE FROM FOOD SPILLS AND DEBRIS. REMOVE POOLING WATER UNDER AND AROUND 2ND FLOOR GLASS WASHER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • RE-GROUT/REPLACE MISSING FLOOR TILES AT BAR ON MAIN FLOOR AT REAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE HEAVY DUST BUILD-UP ON VENT COVER AT CEILING OF 2ND FLOOR PREP BAR AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD COVER NEEDED IN PASTRY FREEZER. ALSO LIGHT SHIELDS NEEDED AT LIGHTS IN CEILING AT 2ND FL. PREP BAR.
  13. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE DUCT TAPE AS REPAIR ON THE DOOR OF THE METAL BOX FREEZER OR THE HOT HANDLE OF 2ND FLOOR SERVICE BAR EXPOSED HAND SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING WATER POOLING ONTO FLOOR FROM THE HOT WATER TANK IN THE EMPLOYEE BREAK ROOM (2ND FLR.). MUST INSTALL AN EXPOSED HAND SINK FOR THE MAIN KITCHEN SERVICE BAR. REMOVED EXPOSED HAND SINK FROM DISH MACHINE ROOM MUST BE REPLACED.
  14. Complaint

    5 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER LOCATED AT THE 2ND FLOOR FOOD PREP KITCHENETTE EXPOSED HAND SINK. INSTRUCTED TO PROVIDE. GIVEN 48 HOURS TO CORRECT AND INSTRUCTED TO USE ADDITIONAL EXPOSED HAND SINKS AT SERVICE BARS LOCATED ON THE SAME FLOOR UNTIL WATER PROVIDED. CRITICAL CITATION ISSUED 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS LOCATED AT THE 2ND FLOOR BAR/LOUNGE AND SERVICE BAR EXPOSED HAND WASHING SINKS. NO SOAP LOCATED AT THE KITCHENETTE EXPOSED HAND SINK. MANAGEMENT PROVIDED. CRITICAL CITATION ISSUED 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE DUCT TAPE AS REPAIR ON THE DOOR OF THE METAL BOX FREEZER OR THE HOT HANDLE OF 2ND FLOOR SERVICE BAR EXPOSED HAND SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF BOTH COOLERS IN THE 2ND FLOOR KITCHENETTE PREP DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING WATER POOLING ONTO FLOOR FROM THE HOT WATER TANK IN THE EMPLOYEE BREAK ROOM (2ND FLR.). MUST INSTALL AN EXPOSED HAND SINK FOR THE MAIN KITCHEN SERVICE BAR. REMOVED EXPOSED HAND SINK FROM DISH MACHINE ROOM MUST BE REPLACED.
  15. Canvass Re-Inspection

    0 infractions

  16. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND FRUIT FLY ACTIVITY AT 96TH SERVICE BAR. OBSERVED ABOUT 30 FRIUT FLIES ON WALLS. SERIOUS VIOLATION. CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND HOOD VENTS AND AREAS NOT CLEAN BY SOUP KETTLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT 96TH SERVICE BAR AREAS.EXCESSIVE FOOD DEBRIS.
  17. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • HEAVY DUST AND DIRT ACCUMMULATED ON INSULATION AROUND PIPES INSDE WALK-IN COOLER, INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR SURFACES OF ICE MAKER UPPER PANEL NOT CLEAN, FAN COVER AT 96TH PREP AREA COOLER NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT NOTED ON CEILING ABOVE POTS AND PANS SHELVES. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQAUTE LIGHTING IN 96TH PREP AREA, INSTRUCTED TO PROVIDE MORE LIGHTING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL ITEMS STORED AT SAME SHELVES WHERE FOOD IS STORED, INSTRUCTED TO STORE AWAY IN LOCKER ROOM.
  18. 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. OBSERVED ACCUMULATED DUST BUILD UP ON REAR OF WALK IN COOLER CONDENSERS. MUST DETAIL CLEAN AND MAINTAIN CONDENSERS.
    • 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. OBSERVED FOOD DEBRIS ON WALLS AT 95TH FLOOR SERVICE BAR. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS AT BAR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PASTRY PREP AREA CEILING LIGHT BULBS END CAPS MISSING. MUST PROVIDE AND INSTALL END CAPS ABOVE PREP TABLE.

Nearby inspected facilities

Own this business? Add a badge to your website