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SNACK SHOP RESTAURANT

452 W PERSHING RD, CHICAGO, IL 60609 · Restaurant

16 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(NO CITATION ISSUED)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Violation Codes: 6-301.14 Inspector Comments: MUST PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Violation Codes: 4-501.11 Inspector Comments: MUST REMOVE RUST FROM INTERIOR SURFACE INSIDE OF 2 & 3 DOOR REACH IN COOLERS.MUST REPAIR OR REPLACE WORN CUTTING BOARD AT UNUSED PREP COOLER TOPSIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON PREP TABLES,USED AND UNUSED COOLERS,FRYER CABINETS,COUNTER TOPS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE DAMAGED CEILING IN PREP AREA,HOLE IN WALL OUTSIDE OF TOILET ROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-501.114 Inspector Comments: MUST REMOVE.ELEVATE OR ORGANIZE MASSIVE CLUTTER IN PREP AREAS,SERVICE COUNTERS,PREP TABLES,REAR STORAGE AREAS AND WHERE NEEDED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Violation Codes: 6-501.14 Inspector Comments: MUST CLEAN GREASE BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • Violation Codes: 2-102.13 Inspector Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES .MUST PROVIDE AND MAINTAIN.
  3. Canvass

    17 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(NO CITATION ISSUED)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON MENU FOR CONSUMING FOODS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(NO CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 75 OR MORE RAT AND MICE DROPPINGS ON FLOOR UNDER PREP AREA COUNTER,GRILL TABLE,UNUSED PREP COOLER,FRYERS,PREP TABLES,STOVES IN REAR AREA,REAR STORAGE AREA.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/10/21.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF FRONT DOOR. MUST MAKE DOOR TIGHT FITTING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED UNAUTHORIZED CUSTOMER IN FRONT FOOD PREP AREA.MUST PROVIDE A BARRIER TO PREVENT ENTRY INTO PREP AREA.ONLY EMPLOYEES ALLOWED IN SAID AREAS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE RUST FROM INTERIOR SURFACE INSIDE OF 2 & 3 DOOR REACH IN COOLERS.MUST REPAIR OR REPLACE WORN CUTTING BOARD AT UNUSED PREP COOLER TOPSIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON PREP TABLES,USED AND UNUSED COOLERS,FRYER CABINETS,COUNTER TOPS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE DAMAGED CEILING IN PREP AREA,HOLE IN LOWER WALL BEHIND HOT WATER TANK,HOLE IN WALL OUTSIDE OF TOILET ROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE.ELEVATE OR ORGANIZE MASSIVE CLUTTER IN PREP AREAS,SERVICE COUNTERS,PREP TABLES,REAR STORAGE AREAS AND WHERE NEEDED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN GREASE BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES .MUST PROVIDE AND MAINTAIN.
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    2 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS AND STEAK) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • CONTINUED NON COMPLIANCE FOR VIOLATION 49 OBSERVED VENTILATION HOOD ABOVE GRILL, COOKING UTENSILS, FRYERS, AND ALL EQUIPMENT WITH EXCESSIVE GREASE BUILD UP AND DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.VIOLATION 48 OBSERVED 3 COMPARTMENT SINK DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN VIOLATION 51 FOUND NO BACK FLOW DEVICE ON THE UTILITY SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. VIOLATION 55 OBSERVED CLUTTER, UNNECESSARY ITEM, BROKEN EQUIPMENT, PAPERWORK, EXCESSIVE EMPTY EGG CRATES, TOOLS, OLD BOOKS, PERSONAL ITEMS, ETC THROUGHOUT THE FACILITY. OBSERVED THE FLOORS, WALLS, CEILINGS WITH GREASE AND DUST BUILD UP THROUGHOUT THE FACILITY.INSTRUCTED TO DISCARD BROKEN EQUIPMENT, ORGANIZE, CLEAN AND MAINTAIN. AND VIOLATION 58 All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs)CORE VIOLATIONS NOT CORRECTED IN THE TIME SPECIFIED IN THE INSPECTION REPORT ARE CLASSIFIED AS A PRIORITY FOUNDATION VIOLATION 7-42-090
  6. Canvass

    18 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SPLASH GUARD ON HAND SINK IN FRONT PREP AREA. INSTRUCTED TO INSTALL AND MAINTAIN
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASH SINK IN DISHWASHING/REAR PREP AREA WITH GLOVES, TOOLS, AND WORK GLOVES INSIDE THE HAND SINK. A HAND WASH SINK MUST BE MAINTAINED SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING CLEANSER AT THE DISHWASHING/REAR PREP AREA HAND SINK. EACH HAND WASHING SINK SHALL BE PROVIDED WITH A SUPPLY OF POWDERED OR LIQUID CLEANSER. PRIORITY FOUNDATION VIOLATION COMBINED WITH ABOVE CITATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSEVED NO HAND DRYING PROVISIONS AT HAND SINK IN THE DISHWASHING/REAR PREP AREA. EACH HAND WASHING SINK SHALL BE PROVIDED WITH INDIVIDUAL DISPOSABLE TOWELS, CONTINUOUS TOWEL SYSTEM, OR HEATED AIR DRYING DEVICE. PRIORITY FOUNDATION VIOLATION CITATION COMBINED WITH ABOVE VIOLATION
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED FOOD IN THE FREEZERS AND REFRIGERATORS WITH SOME WRAPPING REMOVED,AND PILED HIGH ON OTHER FOOD ITEMS. INSTRUCTED TO ORGANIZE, RE-WRAP AND MAINGTAIN
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF FOODS NOT PROPERLY LABELED ( CHICKEN, CORN BEEF HASH,DRESSINGS, COOKED BEEF, ETC.) STORED INSIDE 3 DOOR COOLER, COLD HOLD COOLER, AND REFRIGERATORS. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS AND STEAK) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED COOKED POTATOES BEING STORED BELOW TOOLS. INSTRUCTED TO RELOCATE TO FOOD STORAGE AREA.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND NO WIPING CLOTHS STORED IN SANITATION SOLUTION. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN USE UTENSILS STORED BELOW THE GRILL WITH FOOD DEBRIS AND DIRT BUILD UP. INSTRUCTED TO CLEAN, SANITIZE AND PROPERLY STORE
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED 3 COMPARTMENT SINK DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED VENTILATION HOOD ABOVE GRILL, COOKING UTENSILS, FRYERS, AND ALL EQUIPMENT WITH EXCESSIVE GREASE BUILD UP AND DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACK FLOW DEVICE ON THE UTILITY SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER, UNNECESSARY ITEM, BROKEN EQUIPMENT, PAPERWORK, EXCESSIVE EMPTY EGG CRATES, TOOLS, OLD BOOKS, PERSONAL ITEMS, ETC THROUGHOUT THE FACILITY. OBSERVED THE FLOORS, WALLS, CEILINGS WITH GREASE AND DUST BUILD UP THROUGHOUT THE FACILITY.INSTRUCTED TO DISCARD BROKEN EQUIPMENT, ORGANIZE, CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 2 LIGHT FIXTURES IN THE PREP AREA MISSING LIGHT BULBS. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).
  7. Canvass

    8 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN FOOD DEBRIS FROM INTERIOR OF ALL REFRIGERATORS IN FRONT AND REAR PREP AREA, MICROWAVE OVEN, AND CONTACT SURFACES THROUGHOUT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN DEBRIS FROM FLOORS THROUGHOUT FRONT AND REAR PREP AREAS, AND IN SEATING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENTS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN UNKNOWN DEBRIS FROM INSIDE LIGHT SHIELDS THROUGHOUT PREMISES.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • MUST STORE SOILED LINENS PROPERLY IN SANITIZING WATER WHILE NOT IN USE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS AND REFRIGERATORS IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE AND/OR ORGANIZE EXCESSIVE CLUTTER (PERSONAL ITEMS AND PAPER)THROUGHOUT THE FRONT AND REAR PREP AREAS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE INTERIOR BOTTOM OF ALL REFRIGERATION UNITS, AN REMOVE HEAVY ICE BUILD-UP IN FREEZER UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR BEHIND FRONT SERVICE COUNTER AND AT GRILL AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED AREAS OF CLUTTER AT FRONT PREP AREA, MUST REMOVE UNUSED/UNNECESSARY ARTICLES, ORGANIZE AND MAINTAIN AT ALL TIMES.
  9. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY BOTTOM STORAGE SHELF IN REAR 3 DOOR COOLER, INSTRUCTED TO REMOVE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED COUNTER TOPS, SHELVING, EXTERIOR OF EQUIPMENT NOT CLEAN. MUST DETAIL CLEAN TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOORS NOT CLEAN BEHIND HEAVY EQUIPMENT,UNDERNEATH SHELVING AND ALONG THE WALL BASE AND IN CORNER. MUST CLEAN TO REMOVE DEBRIS DUST AND SPILLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKS AT THE REAR EXPOSED HAND SINK AND THE 3 COMPARTMENT SINK FAUCETS. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER THROUGH OUT THE FRONT PREP AREAS. MUST REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FRONT WAIT STAFF WITHOUT HAIR RESTRAINTS, INSTRUCTED TO PROVIDE HAIR NETS, CAPS, ETC.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS.
  10. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED EXCESSIVE ICE IN REAR UPRIGHT FREEZER, INSTRUCTED TO CLEAN. ALSO CLEAN THE REAR DIPPERWELL,INSTRUCTED TO CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE REAR STORAGE/COOKING AREA FLOOR NOT CLEAN, INSTRUCTED TO CLEAN UNDER AND AROUND STORAGE, AND EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN REMOVE GREASE FROM LIGHT SHIELDS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SOME CLUTTER THRU OUT PREMISES, INSTRUCTED TO ORGANIZE AND REMOVE ITEMS NOT BEING USED.
  11. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY BOTTOM STORAGE SHELF IN REAR 3 DOOR COOLER, INSTRUCTED TO REMOVE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING NOT CLEAN, REAR STOVE TOP, FRONT STORAGE TABLE UNDER FLAT GRILL, EXTERIOR OF FRYER, AND HOOD AND FILTER. INSTRUCTED TO CLEAN.ALSO DEFROST AND CLEAN REAR ICE CREAM FREEZER(HAND DIPPED).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MISSING FLOOR TILES FRONT SEATING AREA, INSTRUCTED TO REPAIR. ALSO NEED TO CLEAN FLOOR UNDER AND AROUND FRONT COOKING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FRONT COUNTER WALL MISSING TILE, INSTRUCTED TO REPLACE.ALSO CLEAN WALLS BEHIND FRONT COOKING AREA. CLEAN WINDOW WALL LEDGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BROKEN 3 COMPARTMENT SINK STOPPERS, INSTRUCTED TO PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FRONT WAIT STAFF WITHOUT HAIR RESTRAINTS, INSTRUCTED TO PROVIDE HAIR NETS, CAPS, ETC.
  12. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER STAINED CEILING TILES AT REAR. REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ARTICLES OR PROPERLY STORE ITEMS ON SHELVES UNDER TABLES AND IN ELECTRICAL CLOSET OR WHERE NECESSARY. ORGANIZE AND MAINTAIN AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WASH CLOTHS NOT PROPERLY STORED. STORE IN CONTAINER WITH 100PPM OF CHLORINE SANITIZING SOLUTION.
  13. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF UPRIGHT FREEZER WITH EXCESSIVE ICE BUILD-UP. CLEAN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SIDES OF FLAT TOP GRILLS, WHEELS AND ATTACHED PIPING OF COOKING EQUIPMENT NOT CLEAN, GREASE ACCUMULATION. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES IN REAR. REPLACE SAME. LIGHTSHIELDS IN REAR PREP AREA NOT CLEAN. CLEAN SAME.
  14. Short Form Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SHELVING UNIT ABOVE 3 COMPARTMENT SINK IN POOR CONDITION. (MUST BE REPLACED)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND HEAT LAMP UNIT NOT CLEAN AT FRONT OF PREMISES.
  15. License Re-Inspection

    0 infractions

  16. License

    2 infractions

    • 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. REPLACE DAMAGE CEILING TILE IN GAME ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NO MOP SINK ON PREMISE. MUST INSTALL.