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STEVE'S DELI

354 W HUBBARD ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

STEVE'S DELI has been inspected 6 times by Chicago Department of Public Health since April 7, 2010. The most recent inspection, on July 9, 2013, found no infractions.

1 of 6 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 Food source, labelling and allergens.

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 across 2 separate inspections, most recently on July 20, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times across 2 separate inspections, most recently on December 14, 2011. 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 December 7, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 13 times across 5 separate inspections, most recently on July 20, 2012. 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 5 times across 5 separate inspections, most recently on July 20, 2012. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • UPON INSPECTION OBSERVED CONTAINER OF 4-5LBS OF CHICKEN POT PIE MIX STIING ON COUNTER TOP NOT BEING PROPERLY COOLED. INSTRUCTED PROPER COOLING PROCEDURES. MANAGEMENT DISCARDED AND DETARUED PRODUCT. TEMP WAS 106.8F. NO TIME AND TEMPERATURE LOGS BEING KEPT AT THIS TIME. CRITICAL VIOLATION 7-38-005.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN OR CHANGE FILTERS AT EXHAUST HOOD FLITERS AT MAIN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOOR UNDER ALL COOKING EQUIPMENT AT KITCHEN TO REMOVE FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN FLOORS IN WALK-IN COOLER AND FREEZER.
  3. Complaint Re-Inspection

    4 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #659622 ON 12/7/11 NOT CORRECTED: 18/01 - All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE COCKROACHES IN THE DISHWASH AREA AND THE AREA OUTSIDE OF THE BOILER ROOM. 10 LIVE COCKROACHES WERE OBSERVED ON THE FLOOR AND WALL OF THE DISHWASH AREA AND IN A CARDBOARD BOX NEXT TO THE WATER HEATER OUTSIDE OF THE BOILER ROOM. QUALITY AND EXCELLENCE PEST CONTROL ONSITE TO MINIMIZE THE PEST ACTIVITY. THE BOILER ROOM WAS TREATED DURING THE INSPECTION AND ADDITIONAL FOOD SERVICE AREAS WILL BE TREATED SUBSEQUENTLY. SUPERVISOR LOPEZ WAS NOTIFIED OF THE CRITICAL VIOLATION. CRITICAL VIOLATION 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SEE VIOLATION #14.
    • 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. DETAIL CLEAN THE FLOOR OF THE DRY STORAGE AREA. REMOVE ALL DEAD INSECTS FROM THE FLOOR THROUGHOUT AND SANITIZE ALL AFFECTED AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ANY NON-WORKING OR UNUSED EQUIPMENT FROM THE DRY STORAGE AREAS.
  4. Complaint

    8 infractions

    • 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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED TUNA SALADS AT 45F, CHICKEN SALADS AT 43-45F, CREAM CHEESE AT 47F, SLICED TURKEY BREAST AT 43F, CHEESE AT 43F. MANAGEMENT DISCARDED 14# OF FOOD WORTH $147. CRITICAL 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
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE COCKROACHES AROUND THE DISHWASH AREA. 4 LIVE COCKROACHES WERE OBSERVED ON THE WALL BEHIND THE DISHWASH MACHINE. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #612293 ON 6/21/11 NOT CORRECTED: 32/01 - All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE BROKEN PLASTIC COVER INSIDE OF THE ICE MACHINE. 35/01 - The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE MISSING BASEBOARD TILE ON THE WALL ON THE OTHER SIDE OF THE OVENS. 38/01 - REPAIR THE SINK NEXT TO THE COFFEE STATION. PROVIDE HOT AND COLD RUNNING WATER TO THE SINK. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE WALK-IN COOLER.
    • 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. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AT THE COOK LINE, ALL EQUIPMENT IN THE DISHWASH AREA (PREP TABLES, WIRE RACKS, EXTERIOR OF DISHMACHINE, EXTERIOR OF GARBAGE DISPOSAL.)
    • 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. DETAIL CLEAN THE FLOOR OF THE DRY STORAGE AREA. REMOVE AND CLEAN THE FLOOR UNDER THE DISHMACHINE AND GARBAGE DISPOSAL WITH DEAD INSECTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ALL WALL OPENINGS IN THE DISHWASH AREA AND AROUND THE DRAIN LINE TO THE EXPOSED HANDSINK NEAR THE ICE MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR THE LEAKING FAUCET AT THE 2 COMPARTMENT SINK AND THE DRAIN LINE WATER LEAK BELOW THE 3 COMPARTMENT POTWASH SINK.
  5. Canvass

    5 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. REPAINT OR REPLACE THE RUSTED WIRE STORAGE RACKS IN THE WALK-IN COOLER. STORE KNIVES IN A KNIFE RACK INSTEAD OF BETWEEN EQUIPMENT. REPLACE THE BROKEN PLASTIC COVER INSIDE OF THE ICE MACHINE.
    • 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. DETAIL CLEAN THE TOP AND SIDES OF THE COOKING EQUIPMENT, MICROWAVES, INTERIOR OF PREP COOLERS, SOUP STATION, TOP OF THE DISHMACHINE, EXPOSED HANDSINK BY THE DISHMACHINE, INTERIOR OF ICE MACHINE.
    • 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. DETAIL CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT, AND THE FLOOR IN THE WALK-IN FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE MISSING BASEBOARD TILE ON THE WALL ON THE OTHER SIDE OF THE OVENS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE SINK NEXT TO THE COFFEE STATION. PROVIDE HOT AND COLD RUNNING WATER TO THE SINK.
  6. Canvass

    4 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. Obsreved cracked plastic ice cover inside ice machine (lower half of machine). Must replace damaged cover.
    • 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. Observed accumilated food debris on exterior of blast chiller and inside prep area rubber door gaskets. Must clean and maintain all unclean equipment.
    • 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. Observed food build up on floor under and around cooking equipment. Must keep floor clean under and around eqipment/along walls and corners.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Observed dust build up on ceiling tiles at rear prep area around ceiling vent cover. Must clean all unclean ceiling tiles and maintain.

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