Skip to content
Loading map…

Snuggery Pub

6733 N OLMSTED AVE, CHICAGO, IL 60631 · Restaurant

Inspection summary

Snuggery Pub has been inspected 7 times by Chicago Department of Public Health since December 23, 2010. The most recent inspection, on February 4, 2014, found no infractions.

2 of 7 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, Pests and Handwashing and staff hygiene.

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.

  • 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 4 times across 4 separate inspections, most recently on January 23, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 5, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on December 23, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 20 times across 5 separate inspections, most recently on January 23, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 24, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED FOOD/DIRT BUILD UP INSIDE SERVICE BAR REACH IN COOLER DOOR RUBBER GASKETS, ACCUMULATED FOOD DEBRIS INSIDE USED AND UNUSED REACH IN COOLERS DOOR GASKETS/DOOR CORNERS AND HINDGES, EXTERIOR OF COOLERS AND SINKS WITH FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT FROM CEILING ABOVE DISHMACHINE/DISHMACHINE DRAINBOARD. INSTRUCTED MANAGER TO REMOVE ALL PEELING PAINT AND REPAINT SAID AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THEROMETER INSIDE SERVICE BAR REACH IN COOLER. INSTRUCTED MANAGER TO PROVIDE THEROMETER FOR COOLER.
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INVERT ALL PLATES AND BOWLS ETC AT THE FOOD STORAGE AREA AND ON COUNTER TOPS AT THE KITCHEN PREP AREA TO PREVENT DUST ACCUMULATION AND CONTAMINATION.....MUST ALSO CLEAN SHELVES INSIDE WALK IN COOLER AND MAINTAIN FREE OF DEBRIS AND OLD FOOD PARTICLES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN SODA GUN HOLDERS AT THE 2ND BAR OF 1ST FLOOR AND WHERE EVER NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT BAR ON 1ST FLOOR......MUST ALSO DETAIL CLEAN ALL FLOOR DRAINS THROUGH OUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN WALLS INSIDE MECHANICAL ROOM AT THE BASEMENT AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW DRAIN AT THE HAND WASH SINK OF MAIN BAR AT THE 1ST FLOOR. MUST REPAIR AND MAINTAIN AT ALL TIMES.
  4. Canvass

    0 infractions

  5. Canvass Re-Inspection

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Above violation still remaining.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Above violation still remaining.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Above violation still remaining.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Above violation still remaining.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Above violation still remaining.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Above violation still remaining.
  6. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Evidence of insect activity found on premises. Found evidence of live insects on premises. Observed gnats in dishwashng area around three compartment sink-approximately 15, near ice machine/syrup boxes approximately 10 and both bars on first floor-approximately 20. Instructed to remove all live activity, detail clean and sanitize areas and have a licensed pest control service premises and provided service invoice. Serious citation issued 7-38-020.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi and single use utensils not properly stored. Instructed to invert containers to prevent contamination before.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Ice bins in bar area not provided with covers. Instructed to provided covers over ice bins to protect ice during storage.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exterior of cooking equipment and between in prep area not cleaned. Instructed to detail clean and sanitize.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Soda gun nozzles at bars not maintained. Instructed to install and attach drainline to holder for proper disposal of liquid waste.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided in bar coolers. Instructed to provided thermometers conspicuous inside coolers.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Storage rooms in basement not organized or maintained. Instructed to elevate supplies 6 inches or higher and away from wall.
  7. Suspected Food Poisoning

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensil not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Ice bins not properly covered or protected during stored and use. Instructed to provided covers over all ice bins to prevent any contamination.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener, deep fryer cabinet, storage shelves under prep tables, ice machine panel, fan covers, exterior of cooking equipment not cleaned. Instructed to detail clean and sanitize.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Soda sprayers at bar not properly installed. Instructed to install drainline at holders to properly drain liquid waste.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided in pizza prep cooler. Instructed to provided thermometer visible inside all coolers.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Employees in prep area not wearing proper hair restraints. Instructed that all employees must wear proper restraints.

Nearby inspected facilities

Own this business? Add a badge to your website