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SOLA RESTAURANT

1939-1943 W BYRON ST, CHICAGO, IL 60613 · Restaurant

Inspection summary

SOLA RESTAURANT has been inspected 11 times by Chicago Department of Public Health since January 8, 2010. The most recent inspection, on June 25, 2015, found no infractions.

4 of 11 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, Protecting food from contamination and Pests.

The last 4 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.

  • 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 2 times on June 17, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 June 18, 2015. 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 June 18, 2015. 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 June 17, 2011. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 15 times across 7 separate inspections, most recently on June 18, 2015. 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.

11 inspections

  1. Canvass

    0 infractions

  2. License

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Not Ready

    0 infractions

  5. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED PINK SLIME BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, READY TO EAT FOOD. INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. SERIOUS VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 1/2 INCH GAP AT DOOR SWEEP AT REAR EXIT DOOR AND EXIT DOOR LEADING TO BANK. INSTRUCTED MANAGER TO RODENT PROOF BOTH DOORS. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED/MISSING. INSTRUCTED MANAGER TO REPLACE/REPAIR DAMAGED DOOR RUBBER GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS ON VENTILATION HOOD LIGHT COVERS, FOOD BUILD UP INSIDE REACH IN COOLER DOOR RUBBER GASKETS AND FOOD DEBRIS INSIDE BAR GUN HOLDERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BASEMENT FLOOR NOT CLEAN ALSO BASEMENT FLOOR LIQUOR STORAGE ROOM SURFACE NOT SMOOTH AND EASY TO CLEAN. INSTRUCTED MANAGER TO CLEAN FLOOR THROUGHOUT BASEMENT AND MAKE BASEMENT LIQUOR STORAGE ROOM FLOOR SURFACE SMOOTH AND EASY TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS/FOOD STAINS ON WALLS AT PREP AREA AND DUST BUILD UP AROUND CEILING TILES/VENTS ABOVE PREP AREA. MUST CLEAN WALLS AND CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICE FOR CAPPUCCINO MACHINE AND ICE MACHINE WATER LINE. MUST PROVIDE BACK FLOW PREVENTION DEVICES FOR SAID MACHINES.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE DRY FOOD STORAGE RACK NEAR THE COOKING EQUIPMENT TO REMOVE FOOD DEBRIS BUILDUP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD FOR THE LIGHT FIXTURE ABOVE THE DEEP FREEZER IN THE BASEMENT.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FANS INSIDE PREP DISPLAY COOLER LOCATED IN KITCHEN AREA. REMOVED DUST AND DEBRIS. DETAIL CLEAN BOTTOM OF PREP TABLES IN KITCHEN PREP AREA. REMOVE DIRT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR AROUND AND BEHIND ICE MACHINE. REMOVE DIRT AND DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE.
  8. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • EXPOSED TABLEWARES MUST BE COVERED OR WRAPPED. PROTECTED FROM CONTAMINATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR OF WALK-IN COOLER WITH FOOD SPILLAGE. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS IN BASEMENT DRY FOOD STORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED WITH CLEAN LINEN IN BASEMENT STORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS ON COOKS LINE MUST BE IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  9. Tag Removal

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROPERLY STORED SINGLE SERVICE ARTICLES(FOOD CONTAINERS)IN BASEMENT AREA.STORE IT ON SHELVE OR ELEVATED IT 6" OOF THE FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF DEEP FRYERS(GREASE BUILD-UP).
  10. Canvass

    5 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND 18 POUNDS OF FRESH SHELL FISH(OYSTERS)WITHOUT SHELL FISH TAG PROVIDED WITH PRODUCTS OR NOR ON FILE.SHELL FISH TAG MUST BE MAINTAINED WTH PRODUCTS UNTIL IS COMPLETELY FINISHED THAN KEPT ON FILE FOR 90 DAYS.FOOD DISCARDED AND DENATURED.POUNDS 18, VALUE 11.77.CRITICAL VIOLATION:7-38-005(B2) H000073159-18
    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:50F(ALSO THEIR OWN THERMOMETER SHOWED 50F).POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT:COOKED GNOCCHI,VEGETABLES,PORK ETC.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE COOLER.FAX A LETTER WHEN UNIT MAINTAINS 40F AND BELOW.CRITICAL VIOLATION:7-38-005A H000073159-18
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOO AT IMPROPER TEMPERATURE, STORED FROM ABOVE COOLER.COOKED GNOCCHI AT TEMP OF 53.4F, COOKED ONIONS AT TEMP OF 52.7F.LENTILS AT TEMP OD 52.8F; COOKED VEGETABLES AT TEMP OF 52.7F; COOKED ASPARAGUS AT TMP OF 53.6F COOKED POTATOES AT TWMP OF 52.5F; COOKED PORK AY TEMP OF 53.5F.FOOD WERE STORED IN UNIT FROM THE NIGHT BEFORE.FOOD DISCARDED AND DENATURED.POUNDS 25, VALUE 70.CRITICAL VIOLATION:7-38-005(A) H000073160-10
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROPERLY STORED SINGLE SERVICE ARTICLES(FOOD CONTAINERS)IN BASEMENT AREA.STORE IT ON SHELVE OR ELEVATED IT 6" OOF THE FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF DEEP FRYERS(GREASE BUILD-UP).
  11. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE DAMAGED ICE SCOOP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SWEEP FLOOR AT LIQUOR STORAGE AREA(BASEMENT),EXCESS WALL DEBRI.

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