Skip to content
Loading map…

SNARF'S

180 N STETSON AVE FL, CHICAGO, IL 60601 · Restaurant

Inspection summary

SNARF'S has been inspected 13 times by Chicago Department of Public Health since February 28, 2012. The most recent inspection, on December 10, 2019, found no infractions.

3 of 13 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: Food temperature control, Handwashing and staff hygiene and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 3 separate inspections, most recently on December 17, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 5 separate inspections, most recently on December 17, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 June 6, 2018. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on November 7, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 11 times across 8 separate inspections, most recently on June 6, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

13 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY, INSTRUCTED TO OBTAIN.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/ DIARRHEA CLEANUP PROCEDURE, INSTRUCTED TO OBTAIN.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND 2 LBS OF BOILED UNSHELLED BOILED EGGS AT 57.4, 1 LBS OF POTATO SALAD AT 54.3F STORED IN PREP COOLER. INSTRUCTED TO KEEP SUCH FOODS STORED AT 41F OR LOWER. FOOD DISCARDED VALUED AT $10.0. PRIORITY VIOLATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND PREP COOLER TEMPERATURE AT 57.4F,COOLER IS USED TO STORE TCS FOODS. INSTRUCTED TO PROVIDE 41F TEMP OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE. PRIORITY VIOLATION 7-38-005.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGY TRAINING CERTIFICATE FOR FOOD SERVICE MANAGERS. INSTRUCTED TO OBTAIN.
  3. Canvass Re-Inspection

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER WITH BEARD NOT WEARING BEARD RESTRAINT, INSTRUCTED TO WEAR.
  4. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE INSECTS CONTROL, FOUND ABOUT 30 LIVE FRUIT FLIES AT PREP, DISH WASHING AND MOP SINK AREAS. INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATION ISSUED 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • UNUSED MEAT SLICED WITH ENCRUSTED FOOD ON SURFACES, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • POOR SANITATION THROUGH OUT DISH WASHING AREA, PILE OF SOILED RAGS ON FLOOR, STANDING WASTER AND SPILLS ON FLOOR, TRASH IN MOP SINK BASIN. INSTRUCTED MGR TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER IN SEVERAL COOLERS, INSTRUCTED TO INSTALL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER WITH BEARD NOT WEARING BEARD RESTRAINT, INSTRUCTED TO WEAR.
  5. Canvass

    0 infractions

  6. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARD ATTACHED TO THE 3 DOOR PREP COOLER WITH DEEP GROVES. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS WITH ACCUMULATED FOOD AND DIRT DEBRIS IN THE WALK IN COOLER AND WALK IN FREEZER AS WELL AS UNDER THE 3 COMPARTMENT SINK AND AROUND THE GREASE TRAP. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
  7. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 3 DOOR PREP COOLER AT AN AMBIENT AIR TEMPERATURE OF 49.9F, AT THE TIME OF THE INSPECTION POTENTIALLY HAZARDOUS FOODS (DELI MEAT, SLICED TOMATOES ETC.) WERE INSIDE OF SAID UNIT. INSTRUCTED TO MAINTAIN ALL REFRIGERATIONS UNITS AT 40F OR BELOW AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER COLD HOLDING TEMPERATURES; 3 LBS OF HAM AT 47.5F, 7LBS OF CHICKEN SALAD AT 49F, 5LBS OF TURKEY AT 48F, 5LBS OF BEEF AT 46.6F-52F, MAYO AT 52.5F,5 LBS OF CHEESE AT 48.2F-51.0F, 8 LBS OF PASTRAMI AT 50F, 4LBS OF SLICED TOMATOES AT 47.6F, 3 LBS OF CHOPPED LETTUCE AT 48F. INSTRUCTED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARD ATTACHED TO THE 3 DOOR PREP COOLER WITH DEEP GROVES. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS WITH ACCUMULATED FOOD AND DIRT DEBRIS IN THE WALK IN COOLER AND WALK IN FREEZER AS WELL AS UNDER THE 3 COMPARTMENT SINK AND AROUND THE GREASE TRAP. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER IN THE WALK IN COOLER. INSTRUCTED TO PROVIDE.
  8. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Found/observed no food certified food manager with a city of Chicago food sanitation, while handling, preparing, cooking potentially hazardous foods(Sandwiches, chili, soups, salads, etc...) at time of inspection, Citation issued 7-38-012, Serious violation.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards that had deep cuts in kitchen areas, shall be replaced/repaired.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), prep table lower shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, 3 compartment sink not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in rear kitchen areas, by prep tables , and 3 compartment sink not clean, need detailed cleaning.
  9. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR /REPLACE MISSING COVING/BOTTOM PORTION OF THE DOOR AT THE WALK-IN COOLER AND AT THE WALK-IN FREEZER AS WELL. ABOVE STATED SURFACES AREA RUSTY AND IN POORLY MAINTAINED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE FRONT PREP AREA TO REMOVE FOOD CRUMBS UNDER COOKING EQUIPMENT AND COOLERS.
  10. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS ( DELI MEATS, EGGS...) INSTRUCTED MGR TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • CLEANING SPRAY CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXPOSED INSULATION AT REAR PREP COOLER COVER, INSTRUCTED TO REPAIR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH INADEQUATE HAIR RESTRAINT, INSTRUCTED TO HAVE EMPLOYEES WITH PROPER HAIR RESTRAINTS.
  11. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP COOLER COVER IN REAR PREP AREA IN POOR REPAIR, EXPOSED INSULATION, LOOSE NUTS AND SCREWS, INSTRUCTED TO REPAIR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTAINT, INSTRUCTED TO WEAR.
  12. Canvass

    2 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED STRONG SEWAGE SMELL AT THE 3 COMPARTMENT SINK. MUST CLEAN AND MAINTAIN INTERIOR OF GREASE TRAP LOCATED AT THE 3 COMPARTMENT SINK.
  13. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website