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STAND-UP BURGERS

614 W DIVERSEY PKWY, CHICAGO, IL 60614 · Restaurant

Inspection summary

STAND-UP BURGERS has been inspected 8 times by Chicago Department of Public Health since February 2, 2018. The most recent inspection, on August 1, 2023, found no infractions.

3 of 8 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: Handwashing and staff hygiene, Food source, labelling and allergens and Protecting food from contamination.

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.

  • 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 2 separate inspections, most recently on January 24, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on March 28, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 January 24, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on March 28, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 6 times across 4 separate inspections, most recently on September 7, 2021. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

8 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAIN AT THE 3 COMPARTMENT SINK.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  3. Canvass

    0 infractions

  4. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12 (A) TEMPERATURE OF HOT WATER AT WASHBOWL AT NORTH WASHROOM AT TEMP OF 79.2F. THE WEST WASHROOM HAD HOT WATER TEMPERATURE AT 92.1F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL WASHBOWLS. ADEQUATE HOT WATER FOUND AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED. MANAGER THAT ARRIVED ON SITE AT LATER TIME, WAS ABLE TO PROVIDE HOT WATER AT SAID WASHBOWL BY TURNING HOT WATER VALVE UNDER THE WASHBOWLS, BY 3:20PM. PRESENTLY 100F TO 105F.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • SOAP DISPENSER AT HANDWASHING SINK BROKEN,UNABLE TO DISPENSE SOAP FOR PROPER HAND WASHING.INSTRUCTED TO REPLACE UNIT AND PROVIDE SOAP PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED UPON MY RETURN ON 1-27-2020 A NEW WORKING SOAP DISPENSER PROVIDED AT HANDSINK MENTIONED ABOVE HAND
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FRONT PREP AREA /SERVING AREA IN NEEDED OF ANOTHER HANDWASHING SINK AT SOUTH END(MOSTLY OF THE FOOD IS RTE.INSTRUCTED TOO INSTALL SAID SINK. PRIORITY FOUNDATION VIOLATION:7-30-030(C)NO CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • WASTE PIPE ABOVE FOOD CONTAINERS IN BASEMENT STORAGE AREA, MUST BE ENCASED.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BOTH PUSH AUTOMATIC FAUCET AT WASHBOWL INSIDE THE WASHROOM NOT MAINTAINING 15 SECONDS FOR PROPER HANDWASHING.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • A LOT OF GREASE ON CEMENT GROUND SURROUNDING THE WASTE OIL CONTAINER,INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESS GREASE ON FLOOR UNDER AND ALONG WALL OF THE DEEP FRYERS AND COOKING EQUIPMENT,CLEAN AND MAINTAIN
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • PREVIOUS INSPECTION SUMMARY REPORT FROM 3-28-19,REPORT #2280192 NOT POSTED ON SITE.SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO ALL COSTUMERS. NEW SUMMARY REPORT GIVEN AND POSTED. PRIORITY FOUNDATION VIOLATION:7-42-010(B),CITATION ISSUED
  5. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK AT FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNAGE. MAINTAIN AT ALL TIMES.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT REAR HAND WASHING SINK LOCATED BETWEEN PREP AND DRY STORAGE AREAS, WHILE FOOD PREP WAS IN SESSION. INFORMED MANAGER THAT PAPER TOWELS MUST BE PROVIDED AT HAND SINKS. INSTRUCTED MANGER TO PROVIDE PAPER TOWELS AT SAID SINK. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION #7-28-030(C) CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER IN HOT HOLDING UNIT: 110F, 4LBS OF TOMATO BASIL SOUP,$10.00 89.3F, 6LBS OF ASPARAGUS/PEA SOUP,$20.00 INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED 10LBS OF FOOD AT A TOTAL VALUE OF $30.00 PRIORITY VIOLATION #7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PRE PACKAGED PASTRY ITEMS, STORED AT FRONT COUNTER, FOR CUSTOMER SELECTION WITHOUT PROPER LABELS. INFORMED MANAGER THAT PRE PACKAGED ITEMS MUST HAVE PROPER LABEL, INGREDIENTS, COMMON NAME, ETC. INSTRUCTED MANAGER TO PROVIDE LABELS AND MAINTAIN AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON WATER/BEVERAGE DISPENSING MACHINE IN FRONT DINING AREA. INSTRUCTED MANAGER TO IDENTIFY AND OR INSTALL BACK FLOW PREVENTER DEVICE. MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO APPROVED ALLERGEN TRAINING ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND TO MAINTAIN.
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKED READY TO EAT FOOD ITEMS IN FRONT DISPLAY COOLER NOT PROPERLY LABELED. MUST LABEL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND WASHING SINK NEEDED IN FRONT FOOD PREPARATION AREA. MUST INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. OBSERVED VENTILATION NOT WORKING IN WOMEN'S WASHROOM. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED A FEW ITEMS NOT ELEVATED 6INCHES OFF FLOOR IN REAR PREP AREA AND INSIDE WALK-IN COOLER AND FREEZER. MUST ELEVATE ITEMS 6INCHES OFF FLOOR AND MAINTAIN. MUST REMOVE CARDBOARD BOXES IN REAR PREP AREA NEAR TO REAR SIDE DOOR TO PREVENT RODENT HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE LOCATED IN REAR FOOD PREP AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
  7. License

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS THROUGHOUT PREMISES NOT CLEAN.(DUST DUE TO CONSTRUCTION). MUST CLEAN AND SANITIZE.
  8. License

    0 infractions

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