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TAQUERIA EL CHARO DE SAN FRANCISCO

3655 E 106TH ST, CHICAGO, IL 60617 · Restaurant

Inspection summary

TAQUERIA EL CHARO DE SAN FRANCISCO has been inspected 23 times by Chicago Department of Public Health since June 20, 2011. The most recent inspection, on December 1, 2025, recorded 9 infractions.

3 of 23 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 18 times across 10 separate inspections, most recently on December 1, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 12 times across 7 separate inspections, most recently on July 19, 2023. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 11 times across 5 separate inspections, most recently on January 8, 2024. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 9 times across 6 separate inspections, most recently on December 1, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 9 times across 8 separate inspections, most recently on July 19, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

23 inspections

  1. Canvass

    9 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • RUBBER GASKETS ON REACH IN COOLERS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SHELVES IN WALKIN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CONDENSOR IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SIDES AND BOTTOM OF ALL COOKING UNITS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAKS AT FAUCETS ON BOTH 3 COMPARTMENT SINKS. INSTRUCTED TO CORRECT AND MAINTAIN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • EMPLOYEE TOILET IN NEED OF DETAIL CLEANING INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN BASEMENT, REAR STORAGE AREA AND FRONT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF SPILLS AND DEBRIS INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • AIR VENT ABOVE COOKING/PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AREA AT ALL TIMES.
  2. Canvass

    7 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN REAR STORAGE, WALK-IN COOLER AND BASEMENT AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR. OBSERVED BULK CONTAINERS NOT COVERED IN REAR STORAGE AREA. INSTRUCTED MANAGER TO COVER ALL BULK CONTAINERS TO PROTECT FROM CONTAMINATION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED PLASTIC BOWLS AND CUPS USED AS DISPENSING UTENSILS. INSTRUCTED MANAGER TO PROVIDE LONG HANDLE DISPENSING UTENSILS TO PREVENT CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN BASEMENT. INSTRUCTED MANAGER TO LABEL ALL SINGLE SERVICE ARTICLES SIX INCHES OFF FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOLERS, FREEZERS, HOLDING UNITS, COOKING EQUIPMENT, SHELVING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING DRAINPIPE UNDER WEST HAND WASHING SINK NEXT TO 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS UNDER ALL EQUIPMENT, ALONG WALLS AND CORNERS IN PREP AREA, INSIDE WALK-IN COOLERS AND ON FLOOR IN REAR STORAGE AREA, DEBRIS ON FLOOR IN REAR STAFF WASHROOM. OBSERVED WATER SEEPAGE IN BASEMENT STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED MISSING ALLERGEN TRAINING FOR CERTIFIED MANAGERS. ALL CERTIFIED MANAGERS MUST PROVIDE VALID ALLERGEN TRAINING.
  3. Complaint

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BULK FOOD CONTAINERS NOT COVERED IN PREP AREA. INSTRUCTED MANAGER TO COVER ALL BULK CONTAINERS TO PREVENT CONTAMINATION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED CUP USED AS DISPENSING UTENSIL IN BULK SAUCE CONTAINERS. INSTRUCTED MANAGER TO PROVIDE LONG HANDLE DISPENSING UTENTILS TO PREVENT CONTAMINATION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED CLEAN MULTI-USE EQUIPMENT, POTS, AND PANS NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL MULTI-USE EQUIPMENT TO PROTECT FROM CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SINKS, SHELVING UNITS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON WALLS AND FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, PREP, STORAGE AND BASEMENT AREAS. OBSERVED DUST BUILDUP ON CEILING VENTS AND LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  4. Canvass

    9 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED TWO OPEN CUPS ON COFFEE ON COUNTER IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE CLOSED LID CONTAINERS FOR EMPLOYEE BEVERAGES TO PREVENT CONTAMINATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BULK CONTAINERS NOT COVERED IN WALK-IN COOLER AND REAR STORAGE AREA. INSTRUCTED MANAGER TO PROPERLY COVER ALL BULK FOOD CONTAINERS. OBSERVED FOOD ITEMS STORED ON FLOOR INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED CARRYOUT CONTAINERS NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DEEP GROOVED CUTTING BOARDS IN PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SINKS, SHELVING UNITS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED TOILET LEAKING IN EMPLOYEE WASHROOM AND FAUCETS LEAKING ON 3-COMPARTMENT AND UTILITY SINKS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, PREP, STORAGE AND BASEMENT AREAS. OBSERVED DUST BUILDUP ON CEILING VENTS AND LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  5. Canvass Re-Inspection

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS SPLATTER AND BUILD UP FROM INTERIOR PANEL OF ICE MACHINE.
  6. Canvass

    26 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND SINK IN MAIN PREP AREA NOT ACCESSIBLE.OBSERVED SEVERAL SOILED TOWELS INSIDE OF HAND SINK BASIN. TOWELS WERE REMOVED DURING INSPECTION.MUST KEEP ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING DEVICES AT HAND SINK IN MAIN KITCHEN PREP AREA.PAPER TOWELS WERE PROVIDED DURING INSPECTION .(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION)
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS COOKED READY TO EAT FOODS SUCH AS 1LBS. BEEF-116.7F.4LBS.- PORK-86.7F. ON SIDE OF GRILL . PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.5LBS. $38.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURE OF TCS COOKED FOODS STORED IN WALK IN COOLER SUCH AS 10 GALLONS RED SALSA-60.3F,80LBS. STEAK 48.9F-95.0F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.160LBS. $$210.(COS)(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION)
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE NOR REMINDER ON MENU OF CONSUMING RAW AND UNDERCOKKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS AND SHAKERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 25 OR MORE MICE DROPPINGS ON FLOOR AND WOOD LEDGE IN SUMP PUMP ROOM MUST REMOVE DROPPINGS ,CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/19/23.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED GAP ALONG BOTTOM OF REAR DOOR MUST MAKE DOOR TIGHT FITTING TO PREVENT INSECT ENTRY.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO BARRIER OF SEPERATION FOR FOOD PROTECTION AS CUSTOMERS WALK INTO PREP AREA TO WOMEN'S TOILET ROOM DURING INSPECTION. MUST PROVIDE SEPERATION/BARRIER TO PREVENT CONTAMINATION.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT BOTH HAND SINKS IN PREP/DISH WASHING AREAS NEXT TO 3- COMPARTMENT SINK AND FOOD STORAGE SHELVES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST ELEVATE FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER 6 INCHES OFF OF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON CUTTING BOARDS AND STEAM TABLE SHELF.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES AND PREP TABLES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE FOIL LINED ON PREP TABLES , SHELVING UNITS THROUGHOUT PREP AREAS AND AROUND PIPES OF COOKING EQUIPMENT.MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.MUST REMOVE BRICKS USED FOR FOOD STORAGE IN WALK IN COOLERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.MUST REPAIR OR REPLACE DAMAGED LID ON REAR CHEST FREEZER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS THROUGHOUT PREP AREAS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED THE INCORRECT CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK.MUST PROVIDE CORRECT ONES AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS SPLATTER AND BUILD UP FROM WALK IN COOLER SHELVING UNITS,GRILL TABLES, PREP TABLES,FRYERS,FOOD STORAGE CONTAINERS, PREP COOLERS,ALL 3- COMPARTMENT SINKS,INTERIOR PANEL OF ICE MACHINE.MUST DEFROST ICE BUILD UP FROM ALL CHEST FREEZERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY PIPE IN BASEMENT OVER UNUSED 3- COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN GREASE AND FOOD SPLATTER FROM WALLS THROUGHOUT PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT INCLUDING ALL WALK IN COOLERS,STAIR CASE LEADING TO BASEMENT UNDER CONVEYOR INCLUDING FLOOR DRAINS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS THROUGHOUT PREMISES INCLUDING BASEMENT AND WALK IN COOLERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE HOLE IN DOOR OF STAFF TOILET ROOM DOOR,MISSING AND DAMAGED WALL BASES WERE NEEDED,GAPS ALONG WALL BASES IN BASEMENT WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DUST BUILD UP FROM CEILING VENTILATION VENTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPAIR OR REPLACE MISSING FILTER ABOVE HOOD OF COOKING EQUIPMENT.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    4 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED RAW OR UNDERCOOKED (EGGS). INSTRUCTED TO PROVIDE A DISCLOSURE ON ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED MINOR GREASE DEBRIS UNDER FLAT TOP GRILL IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FOOD HANDLER CERTIFICATES ARE EXPIRED. INSTRUCTED TO MEET REQUIREMENT FOR WAIT STAFF AND FOOD HANDLERS (THAT DO NOT HAVE A MANAGER'S CERTIFICATE.)
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S ALLERGEN TRAINING CERTIFICATES ARE EXPIRED. INSTRUCTED TO MEET REQUIREMENT AND RENEW FOR CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS ONLY.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass Re-Inspection

    14 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINK BY THE 3 COMPARTMENT SINK AND IN THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED THE FLAT TOP GRILL WITH EXCESSIVE ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED NO THERMOMETER INSIDE OF THE PREP COOLER OR IN THE REACH IN FREEZERS. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED NO LABELS ON THE DRY STORAGE CONTAINERS (RICE, BEANS). INSTRUCTED TO PROVIDE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-502.13 OBSERVED SINGLE USE GROCERY BAGS BEING USED FOR FOOD STORAGE. INSTRUCTED TO ONLY USE FOOD GRADE BAGS OR FOOD GRADE CONTAINERS FOR ALL FOOD STORAGE.
    • 46. GLOVES USED PROPERLY
      • 3-304.15(B-D) OBSERVED GLOVES NOT BEING USED TO HANDLE READY TO EAT FOODS. INSTRUCTED MANAGER TO TRAIN FOOD HANDLERS ON PROPER GLOVE USE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OBSERVED POTS TOO LARGE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK FOR PROPER WASHING RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROPER PROCEDURE FOR WASHING LARGE POTS OR REMOVE LARGE POTS OR INSTALL A LARGER 3 COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11 OBSERVED ALL EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. OBSERVED THE INTERIOR OF THE ICE MACHINE WITH A SLITE BROWNISH SUBSTANCE BY THE ICE MAKER. INSTRUCTED TO CLEAN AND SANITIZE ALL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED BY THE DRINK DISPENSERS. INSTRUCTED TO LOCATE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED CLOSED RECEPTACLES ARE NEEDED INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED THE FLOORS IN THE REAR STORAGE AREA AND IN THE BASEMENT WITH ACCUMULATED DIRT AND DUST DEBRIS. OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL EQUIPMENT. INSTRUCTED TO CLEAN. 6-501.114 OBSERVED ITEMS BEING STORED ON THE FLOOR IN THE REAR. INSTRUCTED TO ELEVATE ALL ITEMS 6 INCHES FROM THE GROUND. OBSERVED OLD DIRTY EQUIPMENT BEING STORED IN THE REAR. INSTRUCTED TO CLEAN OR REMOVE OLD EQUIPMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • 8-404.13(B:3) OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM REPORT #2311407 DATED 8/27/29; 38 - 6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY. OBSERVED ABOUT 25 LIVE SMALL FLIES LOCATED IN VARIOUS AREAS OF THE FOOD PREP AREA, IN THE UTILITY CLOSET AND IN THE MEN'S TOILET ROOM. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE INSECT ACTIVITY AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. UPON RE-INSPECTION OBSERVED MORE THAN 50 LIVE SMALL FLIES LOCATED ON THE WALLS AND CEILING AROUND THE 3 COMPARTMENT SINK AND IN VARIOUS AREAS OF THE FOOD PREP AREA AND ABOUT 10 LIVE SMALL FLIES LOCATED IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE LIVE PEST ACTIVITY AND CONTACT PEST CONTROL FOR SERVICE. PRIORITY VIOLATION 7-42-090.
  11. Canvass

    19 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • 3-301.11(B) OBSERVED EMPLOYEE PREPARING READY TO EAT FOODS (TORTA) WITH BARE HANDS. INSTRUCTED TO DISCARD SAID FOOD AND NEVER TOUCH ANY READY TO EAT FOODS WITH BARE HANDS, INSTEAD USE FOOD GRADE DISPOSABLE GLOVES PROPERLY ALWAYS WASHING HANDS FIRST BEFORE GLOVE USE. EMPLOYEE DISCARDED FOOD, WASH HIS HANDS AND PUT ON FOOD GRADE DISPOSABLE GLOVES DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINK BY THE 3 COMPARTMENT SINK AND IN THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED THE FLAT TOP GRILL WITH EXCESSIVE ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED RICE, COOKED BEEF) BEING STORED IN CONTAINERS IN THE FOOD PREP AREA AND AT IMPROPER COLD HOLDING TEMPERATURES; 20 LBS COOKED CHICKEN AT 105F, ABOUT 20 LBS OF COOKED BEEF AT 100F, ABOUT 10 LBS OF COOKED RICE AT 98F. ALSO OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE OF A PREP COOLER LOCATED IN THE FOOD PREP AREA; 10 LBS OF COOKED PORK AT 57F, 2 LBS OF SLICED TOMATOES AT 50F, 2 LBS OF SHREDDED LETTUCE AT 52F, 1 LB OF SOUR CREAM AT 53F AND 5 LBS OF COOKED BEEF AT 56F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS COLD HOLDING FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS, HELD FOR OVER 24 HOURS IN A PREP COOLER AND NOT LABELED WITH THE PRODUCT DISCARD DATES. INSTRUCTED TO DISCARD AND DENATURE ALL FOODS (FOODS MENTIONED IN VIOLATION #22). EMPLOYEE DISCARDED AND DENATURED ALL SAID FOODS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED A PREP COOLER WITH TCS FOODS INSIDE AT AN IMPROPER TEMPERATURE OF 57.6F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED NO THERMOMETER INSIDE OF THE PREP COOLER OR IN THE REACH IN FREEZERS. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED NO LABELS ON THE DRY STORAGE CONTAINERS (RICE, BEANS). INSTRUCTED TO PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY. OBSERVED ABOUT 25 LIVE SMALL FLIES LOCATED IN VARIOUS AREAS OF THE FOOD PREP AREA, IN THE UTILITY CLOSET AND IN THE MEN'S TOILET ROOM. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE INSECT ACTIVITY AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-502.13 OBSERVED SINGLE USE GROCERY BAGS BEING USED FOR FOOD STORAGE. INSTRUCTED TO ONLY USE FOOD GRADE BAGS OR FOOD GRADE CONTAINERS FOR ALL FOOD STORAGE.
    • 46. GLOVES USED PROPERLY
      • 3-304.15(B-D) OBSERVED GLOVES NOT BEING USED TO HANDLE READY TO EAT FOODS. INSTRUCTED MANAGER TO TRAIN FOOD HANDLERS ON PROPER GLOVE USE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OBSERVED POTS TOO LARGE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK FOR PROPER WASHING RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROPER PROCEDURE FOR WASHING LARGE POTS OR REMOVE LARGE POTS OR INSTALL A LARGER 3 COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11 OBSERVED ALL EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. OBSERVED THE INTERIOR OF THE ICE MACHINE WITH A SLITE BROWNISH SUBSTANCE BY THE ICE MAKER. INSTRUCTED TO CLEAN AND SANITIZE ALL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED BY THE DRINK DISPENSERS. INSTRUCTED TO LOCATE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED CLOSED RECEPTACLES ARE NEEDED INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED THE FLOORS IN THE REAR STORAGE AREA AND IN THE BASEMENT WITH ACCUMULATED DIRT AND DUST DEBRIS. OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL EQUIPMENT. INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED ITEMS BEING STORED ON THE FLOOR IN THE REAR. INSTRUCTED TO ELEVATE ALL ITEMS 6 INCHES FROM THE GROUND. OBSERVED OLD DIRTY EQUIPMENT BEING STORED IN THE REAR. INSTRUCTED TO CLEAN OR REMOVE OLD EQUIPMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT.
  12. Complaint

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY OF PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPOR ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A); NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT OR DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005; NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND IMPROPER COLD HOLDING TEMPERATURES FOR TCS FOODS. COOKED CHILLI AT 48.2F AND COOKED SOUP AT 53.6F IN THE WALK-IN COOLER; INSTRUCTED THAT ALL COLD FOODS MUST BE HELD AT 41F OR BELOW WHILE IN COLD STORAGE. DISCARDED 10 LBS VALUED AT $50. PRIORITY VIOLATION ISSUED 7-38-005; CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK STORAGE CONTAINERS IN THE REAR STORAGE ROOM NOT PROPERLY LABELED WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER; INSTRUCTED TO LABEL CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND GROCERY BAGS BEING USED FOR STORAGE OF FOODS IN THE DEEP FREEZER; INSTRUCTED TO USE FOOD GRADE BAGS FOR STORAGE OF FOODS IN FREEZER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF GRILL, FRYER AND STOVE. ALSO CLEAN PIPES CONNECTED TO VARIOUS COOKING EQUIPMENT TO REMOVE GREASE OBSERVED ON THE PIPES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE PREP AREA AROUND AND BEHIND EQUIPMENT, CLEAN FLOORS IN THE BASEMENT IN ALL STORAGE ROOMS AND UNDERNEATH THE BASEMENT STAIRS AND CLEAN FLOORS IN THE REAR STORAGE ROOM BEHIND THE KITCHEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN THE REAR STORAGE ROOM ON THE FIRST FLOOR AND IN BASEMENT STORAGE AREAS; INSTRUCTED TO REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER IN ALL STORAGE ROOMS; ORGANIZE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST ON THE VENT COVERS ON THE CEILINGS OF THE WASHROOM; MUST CLEAN TO REMOVE DUST OBSERVED. CLEAN CEILING VENTS WHERE NEEDED IN KITCHEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING CEILING TILE IN REAR STORAGE ROOM BEHIND THE KITCHEN; MUST REPLACE CEILING TILE WHERE NEEDED. ALSO SOME AREAS OF THE CEILING IN THIS ROOM IS IN POOR REPAIR; MUST REPAIR WHERE NEEDED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO VERIFICATION OF ALLERGEN TRAINING ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT ALL PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING CERTIFICATE.
  13. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING IN NEED OF CLEANING: EXTERIOR SURFACES OF COOKING EQUIPMENT IN KITCHEN, AREAS UNDERNEATH GRILLS AND STEAMTABLE AND PREP TABLES AT THE BOTTOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN THE FLOORS IN THE KITCHEN AROUND UNDER AND BEHIND COOKING EQUIPMENT AND OTHER KITCHEN EQUIPMENT. ALSO CLEAN FLOORS IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ON THE FAN COVERS INSIDE OF THE WALK-IN COOLER; CLEAN TO REMOVE DUST. OBSERVED DUST ON THE VENTILATION FANS ON THE CEILINGS OF ALL WASHROOMS; CLEAN FANS TO REMOVE DUST OBSERVED. MUST CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND CEILING VENT IN KITCHEN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR WALK-IN COOLER AND REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO ORGANIZE AND MAINTAIN REAR STORAGE AREA AND BASEMENT STORAGE AREAS. REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.
  14. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD PRODUCTS INSIDE THE WALK-IN COOLER IN PREP AREA,INSTRUCTED TO LABEL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT OF GREASE BUILD-UP AND DEFROST ALL CHEST FREEZER OF ICE BUILD-UP ALSO DETAIL CLEAN SHELVES OF DIRT BUILD-UP IN THE PREP AREA NEAR THE WALK-IN COOLER ,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN THE PREP AREA,BASEMENT, AND REAR STOREGE AREA,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE WALLS IN THE PREP AREA OF GREASE AND FOOD SPILLS,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER AND UNUSED EQUIPMENT FROM THE REAR STORAGE AREA,TO PREVENT RODENT HARBORAGE
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE THE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREAS
  15. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING THROUGH OUT 1ST FLOOR AND IN BASEMENT TO REMOVE SPILLS,LITTER AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS FOUND DIRTY BEHIND THE COOKING EQUIPMENT,AND INSIDE THE WALK IN COOLER(1ST) FLOOR. MUST CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE STOCK ROOMS (1ST)FL AND IN THE BASEMENT PAPER GOODS ROOM TO PREVENT HARBORAGE.
  16. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED THE SHEVLING INSIDE THE 1ST FLOOR WALK IN COOLER RUSTED AND DIRTY. MUST REMOVE RUST,CLEAN AND MAINTAIN. ALSO STORAGE SHELVING DIRTY IN THE PREP AREAS. MUST CLEAN AND MAINTAIN FREE OF DEBRIS AND SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS DIRTY IN THE PREP AREAS AROUND EQUIPMENT AND INSIDE BOTH WALK IN COOLERS. MUST CLEAN TO REMOVE SPILLS,GREASE AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS FOUND DIRTY BEHIND THE COOKING EQUIPMENT,PREP TABLES AND INSIDE THE WALK IN COOLER(1ST) FLOOR. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED A LEAK AT THE BASE OF THE EXPOSED HAND SINK IN REAR DISH WASHING AREA. MUST REPAIR AND MAINTAIN.
  17. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BILK FOOD CONTAINERS IN THE REAR STORAGE AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE PREP AREAS AND IN BASEMENT,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE LIGHTBSHIELD COVERS IN THE PREP AREA OF DUST BUILD-UO,INSTRUCTED TO CLEAN AND NAINTAIN AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER IN REAR PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR STORAGE AREA,TO PREVENT RODENT HARBORAGE
  18. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL AND DATE ALL COOKED FOOD IN WALK-IN COOLER AND FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS, RACKS INSIDE THE WALKIN COOLER AND THE GREASE TRAP UNDERNEATH THE 3-COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN THE 1ST FLOOR STORAGE AREA AND THE BASEMENT FLOOR UNDER AND AROUND STORAGE SHELVES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN BASEMENT AND 1ST FLOOR STORAGE AREA, INSTRUCTED TO ORGANIZE SO NO INSECT OR RODENT HARBORAGE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SOME EMPLOYEES HAVE THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE AND ONE EMPLOYEE HAS THE FOOR HANDLER CERTIFICATE. ALL THE EMPLOYEES MUST HAVE ONE OR ANOTHER WITHIN 90 DAYS. GAVE MANAGER A COPY OF THE FAQ SHEET FOR FOOD HANDLER SHEET.
  19. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED 1ST.FLOOR STORAGE AREA BULK CONTAINERS NOT LABELED, INSTRUCTED TO LABEL. (IE. BEANS, RICE, SUGAR ETC.).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD STORAGE SHELVES IN THE REAR 1ST. FLOOR STORAGE AREA, INSTRUCTED TO SEAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE MICROWAVE NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN EXTERIOR OF FRYER, AND SIDES OF THE FLAT GRILL.OBSERVED THE INTERIOR OF THE FRONT GRILL COOLER NOT CLEAN, INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR NOT CLEAN IN THE 1ST FLOOR STORAGE AREA SODA SPILTED ON FLOOR,NEED TO CLEAN. ALSO CLEAN BASEMENT FLOOR UNDER AND AROUND STORAGE SHELVES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN BASEMENT AND 1ST. FLOOR STORAGE AREA, INSTRUCTED TO ORGANIZE AND REMPVE ITEMS NOT BEING USED.
  20. Canvass Re-Inspection

    0 infractions

  21. Canvass

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF IMPROPER PEST CONTROL.31 RODENT/MICE DROPPINGS IN SEVERAL ON UNCLEAN STORAGE SHELVES.SOME SHELVES HAVE UN CLEAN UNUSED FOO0D EQUIPMENT.MUST CLEAN SHELVES AND SANITIZE.IF NOT USING FOOD EQUIPMENT REOVE. RECOMMENED PEST SERVICE. SERIOUS CITATION ISSUED
    • 70. NO SMOKING REGULATIONS
      • DURING INSPECTION.OBSERVED EVIDENCE OF SMOKING ON PREMISES.FOUND 2-LARGE DIRTY ASHE TRAYS FILLED WITH 9 CIGARETTE BUTTS ON DESK AND STORAGE TABLE IN OFFICE/STORAGE AREA.ALSO OBSERVED BUTTS INSIDE MOP BUCKET AND FLOORS IN SAME OFFICE.INSTRUCTED MANAGER NO SMOKING ON PREMISES.MANAGER REMOVED ASHTRAYS AND DISCARDED THEM,CDI.SERIOUS CITATION ISSUED 7-32-020 C
  22. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK IN COOLER MAINTAINING IMPROPER COLD TEMPERATURE OF 48.9F.MUST MAINTAIN 40F OR BELOW.MUST ADDITIONAL WIC COOLER ON PREMISES TO MAINTAIN POTENTIALLY HAZARDOUS FOODS,CDI.WALK IN COOLER WILL BE TAGGED HELD FOR INSPECTION.MUST CONTACT HEALTH DEPT FOR TAG REMOVAL ONCE REPAIRED WITH INVOICE.CRTICAL CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS INSIDE 1ST FL AND BASEMENT WALK IN COOLER MAINTAINED AT IMPROPER COLD TEMPERATURES.,IE APPROX 50LBS COOKED BEANS-50.1F,10LBS COOKED PORK-48.9F (1ST FL WIC)AND 6 DOZEN RAW EGGS-47.8F,(BASEMENT WIC) ALL FOODS WAS REMOVED FROM COOLERS AND DISCARDED BY MANAGER,CDI.MUST PROPERLY COOL FOODS BEFORE STORING AND MAINTAIN COLD FOODS AT 40F OR LESS. TOTAL COST APPROX $65.00/68LBS.CDITICAL CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND OPEN BAGS OF DRY FOODS,SLT,RICE,BEANS IN REAR STORAGE ROOM.MUST PROVIDE CONTAINERS WITH LIDS.MUST REPLACE SOAP DISPENSER AT PREP SINK IN KITCHEN IN POOR REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETERS FOR FOOD HANDLERS TO MONITOR TEMPERATURES.MUST PROVIDE.
  23. 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.OBSERVED RUSTY STORAGE SHELVES IN 1ST FLOOR WALK-IN COOLER INSTRUCTED TO REMOVE RUST
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.CLEAN REACH IN/ WALK IN COOLER FAN GUARD COVERS, CLEAN COOLER STORAGE SHELVES.
    • 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 STANDING WATER ON BASEMENT FLOOR INSTRUCTED TO DRY MOP, CLEAN FLOOR IN 1ST FLOOR UNDER ALL EQUIPMENT AND REAR STORAGE ROOM
    • 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.REAR STORAGE ROOM CEILING IN POOR REPAIR ALSO BASEMENT FRONT ROOM WALLS MUST REPAIR. ALSO CLEAN WALLS AND CEILING IN BASEMENT WAKL-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CLUTTER IN BASEMENT FRONT ROOM AND REAR STORAGE ON 1ST FLOOR REMOVE ITEMS NOT BEING USED

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