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SOCCA

3301 N CLARK ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

SOCCA has been inspected 4 times by Chicago Department of Public Health since August 20, 2013. The most recent inspection, on August 27, 2013, found no infractions.

2 of 4 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: Protecting food from contamination and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 once on August 20, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 August 20, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 6 times across 2 separate inspections, most recently on August 27, 2013. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 2 times on August 20, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 20, 2013. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE BACKFLOW PREVENTION DEVICES FOR THE COFFEE WATER DISPENSING UNITS ON FOOD TABLE IN THE BASEMENT FOOD PREP.
  4. Canvass

    10 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 2 DOORS (KITCHEN,SOUTH-EAST DOOR)TO THE FOOD ESTABLISHMENT NOT INSECT/RODENT-PROOFED APPROX:1/4" MODE OF ENTRY.ALSO;THE PEST CONTROL LOG BOOK MUST BE COMPLETE WITH A MAP LOCATOR INDICATING ALL PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT.SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION NOT POSTED,NOT DISPLAYED AS REQUIRED.MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • A SPLASHGUARD IS NEEDED AT THE EXPOSED HANDSINK AT BAR NEXT TO ICE BIN,REMOVE RUSTY SHELVINGS INSIDE THE WALK-IN-COOLERS,CUTTING BOARDS WITH DEEP CUTS MUST BE REPLACED,A BARRIER IS NEEDED AT THE ENTRY TO THE BAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOKING EQUIPMENTS STOVE,OVENS,KITCHEN COOLERS,GRILL,DEEP FRYER,HOOD AND FILTERS REQUIRE A DETAIL CLEANING ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ARE DIRTY-GREASE BUILD-UP BENEATH ALL COOKING EQUIPMENTS AT KITCHEN,CLEAN FLOORS IN DETAIL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EXPOSED BRICK WALLS BEHIND THE BAR AND AT 1ST FLOOR SERVICE STATION MUST BE SMOOTH,EASILY CLEANABLE SURFACES. SECTIONS OF OPEN CEILING AREAS IN THE BASEMENT FOOD PREP MUST BE FINISHED TO SMOOTH,EASILY CLEANABLE SURFACES ETC.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ADDITIONAL LIGHTNING IS NEEDED IN THE KITCHEN AREA AND REPLACE BROKEN LIGHT COVER ABOVE THE 3 COMPARTMENT SINK AT KITCHEN ALSO;THE LIGHT BULB INSIDE THE WALK-IN-FREEZER MUST BE SHIELDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE BACKFLOW PREVENTION DEVICES FOR THE COFFEE WATER DISPENSING UNITS ON FOOD TABLE IN THE BASEMENT FOOD PREP. AN EXPOSED HANDSINK IS NEEDED FOR THE BASEMENT FOOD PREP/1ST FLR SERVICE STATION.REMOVE DUSTS ACCUMULATIONS ON THE VENT COVERS INSIDE THE TOILET ROOMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES MUST BE REMOVED FROM THE REAR OF PREMISES DUE TO POTENTIAL PEST HARBORAGE,ALL CLEANING EQUIPMENTRS MUST BE PROPERLY STORED.

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