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SOCCA

3301 N CLARK ST, CHICAGO, IL 60657 · Restaurant

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.