Skip to content
Loading map…

SUNNY SIDE UP

1028 N CLARK ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

SUNNY SIDE UP has been inspected 4 times by Chicago Department of Public Health since November 8, 2017. The most recent inspection, on December 3, 2020, found no infractions.

1 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: 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 2 times on March 21, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 21, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 March 21, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 May 18, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 4 times on May 18, 2018. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINK IN FOOD PREPARATION AREA INACCESSIBLE WITH GRIDDLE IN FRONT OF IT. ALSO NOTED STAINLESS STEEL SOUP PAN INSIDE OF A SECOND HAND WASHING SINK. INSTRUCTED TO ALWAYS MAKE HAND WASHING SINK ACCESSIBLE AT ALL TIMES TO ALLOW FOR PROPER HAND WASHING. MANAGER AND STAFF MOVES GRIDDLE FROM IN FRONT OF HAND WASHING SINK THEY ALSO REMOVES ITEMS FROM THE SECOND HAND WASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION. 7-38-030(C). CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS (CORN BEEF , SAUSAGE GRAVY) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED RIBEYE STEAK & EGGS ON MENU. BOTH ITEMS CAN BE ORDERED UNDER COOKED. NOTED DISCLOSURE WITH NO REMINDER NEXT TO MENU ITEMS. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO FOOD HANDLER TRAINING CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES WHO HANDLE FOOD. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO ALLERGEN TRAINING CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  3. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous food stored at room temperature on stove top at improper temperature: 64.6f, 4lbs of cubbed cooked potatoes, at a value $5.00 Site voluntarily discarded and denatured 4 lbs of product, at a total value of $5.00 Informed site that potentially hazardous foods must be stored at 40f or less for cold food and 140 or more for hot foods at all times. Critical violation # 7-38-005 (A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Observed pre-set tables in dining room, with uncover utensils and glassware. Instructed that all utensils must be covered and all glassware must be inverted or set tables upon guest approval. Maintain at all times.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed grease buildup on hood filters located above cook line. Instructed manager to detail clean and maintain at all times.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed missing light shield cover in walk-in cooler. Instructed site to the provide cover. Maintained at all times.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Observed inventory stored on floor in walk-in freezer. Informed site that inventory must be elevated at least 6 in off the floor at all times. Instructed site to elevate inventory at all times. Maintain said.
  4. License

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN WALK-IN COOLER, INSTRUCTED TO INSTALL.

Nearby inspected facilities

Own this business? Add a badge to your website