Skip to content
Loading map…

THE BRIXTON

5420 N CLARK ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

THE BRIXTON has been inspected 15 times by Chicago Department of Public Health since March 10, 2011. The most recent inspection, on December 13, 2016, found no infractions.

6 of 15 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: Pests, Food source, labelling and allergens and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on March 21, 2016. 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 3 times across 3 separate inspections, most recently on March 21, 2016. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 August 1, 2014. For example: WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

  • 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 28 times across 9 separate inspections, most recently on March 29, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 10 times across 7 separate inspections, most recently on March 29, 2016. 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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDER THE EXPOSED HAND SINK AND ICE BIN BEHIND THE MAIN BAR 1ST FLOOR AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENT COVER IN ALL WASHROOMS WITH HEAVY DUST BUILD-UP. MUST CLEAN, REMOVE THE DUST AND MAINTAIN. SEAL ALL GAP AND HOLE ON THE CEILING AND WALLS THRU -OUT BASEMENT STORAGE AREA AND MAINTAIN.
  3. Canvass

    6 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • FOUND ONE CONTAINER OF MUSSELS INSIDE THE WALK IN COOLER WITH OUT TAG ATTACHED TO THE CONTAINER. INSTRUCTED MANAGER THAT ALL SHELLFISH STORED IN THE WALK IN COOLER MUST HAVE A TAG ATTACHED TO THE CONTAINER AND AFTER ALL THE MUSSELS HAVE BEEN CONSUMED THE TAG MUST BE SAVE FOR THE NEXT 90 DAYS. CRITICAL VIOLATION 7-38-005(B). MANAGER DENATURED THE SAID PRODUCT WORTH $25.00, 8 LBS TOTAL.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF MICE DROPPINGS ALONG THE WALL BASE ALL CORNER THRU-OUT THE BASEMENT APPROXIMATELY OVER 35, AND ON THE TOP OF THE STAIR IN THE CORNER APPROXIMATELY OVER 10 TOTAL. INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS, REMOVE THE DROPPINGS AND HAVE ADDITIONAL INSPECTION FROM THE PEST CONTROL TECHNICIAN. SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDER THE EXPOSED HAND SINK AND ICE BIN BEHIND THE MAIN BAR 1ST FLOOR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENT COVER IN ALL WASHROOMS WITH HEAVY DUST BUILD-UP. MUST CLEAN, REMOVE THE DUST AND MAINTAIN. SEAL ALL GAP AND HOLE ON THE CEILING AND WALLS THRU -OUT BASEMENT STORAGE AREA AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE MISSING LIGHT SHIELD ON THE LIGHT BULB INSIDE THE WALK IN COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER (NOT ON THE COUNTER AND TOP OF THE ICE)TO PREVENT POSSIBLE CONTAMINATION OF ICE.
  4. Canvass

    0 infractions

  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED MICE DROPPINGS IN VARIOUS AREAS ON PREMISES: OBSERVED APPROXIMATELY 40 DROPPINGS IN THE BASEMENT UTILITY CLOSET UNDER THE STAIRCASE, APPROXIMATELY 20 DROPPINGS IN THE BASEMENT HALLWAY THAT LEADS TO THE LIQUOR STORAGE BEHIND EQUIPMENT AND WOOD 2x4'S, APPROXIMATELY 30 DROPPINGS IN THE LIQUOR STORAGE ROOM, APPROXIMATELY 10 DROPPINGS IN THE BASEMENT WINERY, APPROXIMATELY 15 DROPPINGS IN THE 1ST FLOOR MOP CLOSET, AND 10 DROPPINGS UNDER THE 3-COMPARTMENT SINK ON THE 2ND FLOOR. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE INFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS REQUIRED TO MINIMIZE OR ELIMINATE RODENT ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE SODA GUNS AT THE BAR TO REMOVE BLACK SLIMY SUBSTANCE ON THE DISPENSING SURFACE- MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST BUILDUP ON THE VENT REGISTER ABOVE THE BAR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE WATER LINE IN THE BASEMENT HAS A SLOW LEAK AND IS DRIPPING ONTO THE FLOOR; THE LEAK IS NOT OVER A FOOD STORAGE AREA.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    10 infractions

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • NO DETERGENT SUPPLIED TO UNDER COUNTER DISH WASHER IN KITCHEN. DISPENSING HOSE LYING ON FLOOR. MUST PROVIDE DETERGENT TO MACHINE. CRITICAL VIOLATION 7-38-030.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED FLOOR DRAIN BEHIND THE WALK-IN COOLER OVERFLOWING WASTE WATER ON FLOOR UNABLE TO DRAIN.STAGNANT WATER ON FLOOR AROUND THE WALK-IN COOLER NORTH AND EAST SIDE. SURFACE OF THE WATER APPEARS MOLDED WITH BLACK AND WHITE FOAM AND A LOT OF SMALL FLIES ON WALLS AND ON STANDING WATER. WASTE WATER WAS OBSERVED INSIDE THE WALK-IN COOLER WERE FOOD IS STORED, ALSO BEER KEGS. DRY FOODS AND SUPPLY ITEMS AND CONTAINERS ARE STORED AT SAME LOCATION. INSTRUCTED TO CONTACT A PLUMBER TO RESOLVE THE PROBLEM. MUST CLEAN AND SANITIZE AREAS. CRITICAL VIOLATION:7-38-030.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • INFESTATION OF SMALL FLIES. OBSERVED NUMEROUS SMALL FLIES IN BOTH BAR AREAS, KITCHEN, DINING AREA AND PARTY ROOM AT SECOND FLOOR. FOUND A GARBAGE CONTAINER NO LID WITH DIRTY LIQUID AND SMALL FLIES INSIDE. CONTAINER WAS STORED UNDER THE FIRST FLOOR BAR COUNTER. SMALL FLIES ON WALLS,AND MIRROR. ALSO SMALL FLIES WERE OBSERVED IN KITCHEN BY THE THREE COMPARTMENT SINK. NUMEROUS FLIES IN BASEMENT AREA,ON DIRTY APRONS BAG, ALSO IN REAR LIQUOR STORAGE AREA. NUMEROUS SMALL FLIES ON EAST AND NORTH WALLS BEHIND THE WALK-IN COOLER IN BASEMENT. INSTRUCTED TO ELIMINATE SMALL FLIES AND SANITIZE AREAS MENTIONED. HAVE PREMISES SERVICED BY PEST CONTROL COMPANY AND COMPLY WITH ALL FOLLOWING ORDERS REGARDING SANITATION AND MAINTENANCE OF PREMISES. CRITICAL VIOLATION: 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5-29-13,REPORT #1335798. 2ND FLOOR BAR EXPOSED HAND WASH BOWL COLD WATER LEAKS AT FAUCET. MUST REPAIR AND MAINTAIN SINKS. PRESENTLY FOUND EXPOSED HAND SINK WITH NO RUNNING COLD WATER.INSTRUCTED TO REPAIR. SERIOUS VIOLATION:7-42-090
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DISPOSABLE CUPS STORED AT BOTTOM SHELF IN STORAGE AREA MUST BE DISCARDED DUE TO WASTE WATER AND FLIES ON THEM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND POTATOES SLICER INSTALLED ON WALL IN BASEMENT AREA,INSTRUCTED TO RELOCATE SAID SLICER OR PROVIDE AN EXPOSED HAND SINK,ALSO WALLS AND CEILING MUST HAVE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. DRAIN PIPE IN LIQUOR STORAGE ROOM WITH RUST AND BROWN SUBSTANCE ON IT INSTRUCTED TO CLEAN. NO SPLASH GUARD BETWEEN THE COFFEE STATION AND MOP SINK,INSTRUCTED TO PROVIDE WITH A SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL. ONE OF THE BAR SODA GUN HOLDERS DRAIN LINE NOT EXTENDED TO DRAIN. MUST EXTEND DRAIN LINE. MISSING ICE BIN COVERS AT BAR. MUST PROVIDE COVERS FOR ALL ICE BINS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINE WITH MINERAL BUILD-UP AND BLACK SPOTS. INSTRUCTED TO CLEAN AND SANITIZE UNIT. INTERIOR OF FRYER WITH FOOD DEBRIS AND GREASE, SOILED TOWEL. MUST CLEAN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGH-OUT BASEMENT MUST BE CLEANED AND SANITIZED. INCLUDED INSIDE THE WALK-IN COOLER AND LIQUOR STORAGE ROOMS. BASEMENT AND BAR AREA FLOOR DRAINS NOT CLEAN. MUST CLEAN AND MAINTAIN SAME TO PREVENT FLY BREEDING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOOD STAINS ON CEILING TILES IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.DRY WALL BEHIND THE EXPOSED HAND SINK AT SECOND FLOOR FOOD PREP AREA NOT FINISHED AND WITH FOOD STAINS.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. HOLES AND OPENINGS IN CEILING IN BASEMENT LIQUOR STORAGE AREAS. MUST REPAIR AND MAINTAIN CEILING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BROKEN LIGHT SHIELD IN KITCHEN ABOVE THE PREP DISPLAY COOLER AND THREE COMPARTMENT SINK.DUST BUILD-UP ON LIGHT SHIELD INSTRUCTED TO CLEAN AND MAINTAIN.
  9. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREP AREA 3-COMPARTMENT SINK LEFT SIDE HOT WATER HANDLE LEAKING AND 2ND FLOOR BAR EXPOSED HANDWASH BOWL COLD WATER LEAKS AT FAUCET. MUST REPAIR AND MAINTAIN SINKS.
  10. Canvass

    0 infractions

  11. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 20 MICE DROPPINGS ON PREP AREA DISHMACHINE (FRONT AND REAR OF DISHMACHINE), ALSO OBSERVED OVER 10 LIVE SMALL FLIES AROUND DISHMACHINE AND AT 2ND FLOOR PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL PEST ACTIVITY BY DATE OF REINSPECTION (06/05/13). SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS/FOOD STAINS ON EXTERIOR OF ALL COOLERS, SINKS AND SHELVES THROUGHOUT PREP AREAS. MUST CLEAN ALL EQUIPMENT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED DIRT/FOOD DEBRIS/LITTER BEHIND DISHMACHINE IN PREP AREA AND GAP AT FLOOR BASE UNDER PREP AREA 3-COMPARTMENT SINK AND PLASTIC FLOORBASE PEELING BY COOLER (ON WALL BY COOKLINE). MUST CLEAN FLOOR, SEAL GAP AT FLOORBASE AND REATTACH PLASTIC FLOOR BASE TO WALL(AFTER ALL DEBRIS HAS BEEN REMOVED FROM SAID FLOOR BASE).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED SMALL HOLES IN WALL BY 3-COMPARTMENT SINK AT 1ST FLOOR KITCHEN ALSO OBSERVED FOOD DEBRIS/FOOD STAINS ON WALLS THROUGHOUT PREP AND DISHWASH AREAS. MUST SEAL HOLES IN WALL AND DETAIL CLEAN ALL WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREP AREA 3-COMPARTMENT SINK LEFT SIDE HOT WATER HANDLE LEAKING AND 2ND FLOOR BAR EXPOSED HANDWASH BOWL COLD WATER LEAKS AT FAUCET. MUST REPAIR AND MAINTAIN SINKS.
  12. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEE REPORT DATED ON 07/31/12
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE REPORT DATED ON 07/31/12
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEE REPORT DATED ON 07/31/12
  13. Canvass

    10 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • 1ST FLOOR LOW TEMPERATURE DISHMACHINE NOT SANITIZING AT THIS TIME, 0 PPM. INSTRUCED MANAGER TO REPAIR DISHMACHINE, 100 PPM CHLORINE. MUST TEMPORARILY WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS AT 1ST FLOOR POT WASH 3-COMPARTMENT SINK. DISHMACHINE NOT BEING USED AT THIS TIME. NO CITATION ISSUED. HOWEVER DISHMACHINE IS TAGGED BY CDPH AT THIS TIME.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 10 LIVE SMALL FLIES AT BASEMENT BY CHANGE STATION, OVER 5 LIVE SMALL FLIES AT 2ND FLOOR PREP AREA AND OVER 5 LIVE SMALL FLIES AT 1ST FLOOR BAR AREA. MUST REMOVE PEST ACTIVITY BY DATE OF REINSPECTION (08/07/12).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST POST CONSUMER ADVISORY SIGN IN PUBLIC VIEW.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 2ND FLOOR PREP AREA REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS ALSO MUST PROVIDE KNIFE RACK FOR ALL KNIVES AT 1ST FLOOR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON EXTERIOR/INTERIOR OF COOLERS/OVEN AT 2ND FLOOR PREP AREA, FOOD DEBRIS ON EXTERIOR OF EQUIPMENT AT 1ST FLOOR PREP. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 1ST FLOOR PREP AREA FLOOR BASE MISSING/PEELED ALONG WALL BY COOKING EQUIPMENT, FOOD DEBRIS/DARK LIQUID ON FLOOR BEHIND WALK IN COOLER AND FOOD DEBRIS/DIRT BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN AND MAINTAIN FLOOR, REATTACH FLOOR BASE TO WALL/FLOOR AND SEAL GAP AT SAME AREA AND CLEAN FLOOR DRAINS THROGHOUT/KEEP FLOOR DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED SMALL HOLES IN WALLS AT 1ST FLOOR PREP AREA. MUST SEAL ALL HOLES IN WALLS AND DETAIL CLEAN WALLS UNDER AND AROUND 3-COMPARTMENT SINK AT 1ST FLOOR PREP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICE FOR ICE MACHINE. MUST PROVIDE BACKFLOW DEVICE AT ICE MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT CLUTTERED ALONG WEST WALL. MUST ELEVATE ALL ITEMS 6" OFF FLOOR AND AWAY FROM WALLS OR REMOVE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PLASTIC ICE SCOOP CRACKED, BY HANDLE. MUST REPLACE DAMAGED ICE SCOOP.
  14. Canvass

    0 infractions

  15. Canvass

    8 infractions

    • 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. all containers in bar area needs to be lable.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. invert all plates in the 1st floor kitchen
    • 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. all garbage cans not in used needs to be tight fitting thur out. wooded shelves need to be sealed in basement storage area. need paper towel holder on the 2nd floor behind the bar. inside the beer cooler needs to replace or detail clean shelves.
    • 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 all bar cooler thur out the premises
    • 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. need to remove milk crate which are being used as shelves. basement area, clean the floor in north and south wall in basement.
    • 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. needs to repaint wall its not being maintaine.clean ceiling in the 1st floor over the oven refrigertion.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. 1st and 2nd floor need to show proof on the total watts.for the ovens which are not vented.
    • 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. dishmachine not being maintained on the 2nd floor (not in used at this time)

Nearby inspected facilities

Own this business? Add a badge to your website