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SIX O SIX THE LOUNGE

606 E 75TH ST, CHICAGO, IL 60619 · Restaurant (Liquor)

Inspection summary

SIX O SIX THE LOUNGE has been inspected 7 times by Chicago Department of Public Health since May 9, 2019. The most recent inspection, on May 21, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 2 separate inspections, most recently on June 5, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on September 19, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 September 6, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 May 9, 2019. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 May 9, 2019. 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.

7 inspections

  1. Complaint

    0 infractions

  2. Complaint

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TRASH RECEPTACLE IN UNISEX TOILET ROOM HAS NO COVER/LID. INSTRUCTED TO PROVIDE TRASH RECEPTACLE WITH A LID/COVER. MAINTAIN SAME.
  3. Complaint Re-Inspection

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 OBSERVED SEVERAL LIQUOR PRODUCTS STORED IN FACILITY NEXT DOOR. PRODUCTS HAVE BEEN EXPOSED TO SMOKE AND FIRE DAMAGE. INSTRUCTED MANAGER TO REMOVE PRODUCTS FROM FACILITY WHILE DISCARDING ANY DAMANAGED PRODUCTS.
  4. Complaint

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED SEVERAL LIQUOR PRODUCTS STORED IN FACILITY NEXT DOOR. PRODUCTS HAVE BEEN EXPOSED TO SMOKE AND FIRE DAMAGE. INSTRUCTED MANAGER TO REMOVE PRODUCTS FROM FACILITY WHILE DISCARDING ANY DAMANAGED PRODUCTS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO TEST STRIPS ON SITE FOR MEASURING SANITIZER CONCENTRATION. INSTRUCTED MANAGER TO PROVIDE TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
  5. License Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO MOP SINK ON PREMISES. MUST INSTALL ON PREMISES 1ST FLOOR AREA.
  6. License Re-Inspection

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. INSTRUCTED TO PROVIDE WITH ALL NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP . PRIORITY FOUNDATION. PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK LOCATED IN WASHROOM OF MOP SINK. INSTRUCTED TO INSTALL HANDWASHING SINK. PRIORITY FOUNDATION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MOP SINK INSTALLED IN WASHROOM OF NEXT DOOR BUSINESS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CORRECTED
  7. License

    12 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. INSTRUCTED TO PROVIDE WITH ALL NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION. PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SIGN AT BAR HANDWASHING SINK. MUST INSTALL
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND DRYING DEVICE AT BAR HANDWASHING SINK. MUST INSTALL. PRIORITY FOUNDATION.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED NO ADEQUATE REFRIGERATION ON SITE . AIR TEMPERATURE 66.9F. INSTRUCTED TO PROVIDE ADEQUATE REFRIGERATION MAINTAINING 41F OR BELOW. PRIORITY FOUNDATION
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED IMPROPER PEST CONTROL IN BASEMENT STORAGE AREA. 31 RODENT RAT DROPPINGS ON FLOOR AROUND CLUTTER. INSTRUCTED TO CLEAN/SANITIZE ALL AREAS. PRIORITY FOUNDATION
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST KIT FOR SANITIZER AT 3- COMPARTMENT SINK. MUST PROVIDE TEST KIT. PRIORITY FOUNDATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO MOP SINK ON PREMISES. MUST INSTALL ON PREMISES 1ST FLOOR AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WASHROOMS USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS. MUST INSTALL.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NO CONTRACT PROVIDE FOR OUTSIDE DUMPSTER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS NOT CLEAN OF DEBRIS IN REAR STORAGE AREA NEAR WASHRROOMS AND IN BASEMENT STORAGE AREA. INSTRUCTED TO CLEAN. SANITIZE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING AND WALLS IN REAR STORAGE AREA NOT MAINTAINED. DAMAGED CEILING, AND WALLS AREAS. INSTRUCTED TO REPAIR ALL AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BASEMENT STORAGE AREA CLUTTERED WITH UNNECESSARY ARTICLES,( PAINT SUPPLIES,SIGNS,ETC) NOT USING AND ARTICLE USED BY BUSINESS. INSTRUCTED TO REMOVE ANYTHING NOT USING AND MUST PROPERLY ORGANIZE ANY REMAINING ITEMS OFF FLOORS AND WALLS ON ADEQUATE SHELVING TO PREVENT A PEST HARBORAGE AREA.

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