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The Buckingham Athletic Club

440 S LA SALLE ST, CHICAGO, IL 60605 · Restaurant

Inspection summary

The Buckingham Athletic Club has been inspected 10 times by Chicago Department of Public Health since September 23, 2010. The most recent inspection, on April 13, 2017, found no infractions.

3 of 10 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: Protecting food from contamination 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.

  • 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 September 23, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 September 23, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 16 times across 6 separate inspections, most recently on October 5, 2016. For example: FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

  • 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 5 separate inspections, most recently on January 23, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on January 23, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Ice scoop stored on ice cubes at bar ice bin, instructed to keep off.
  3. Canvass

    0 infractions

  4. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR AND FLOOR-WALL JUNCTURES UNDER SHELVING AND EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE AND MAINTAIN PROOF OF STATE FOOD HANDLER EDUCATION.
  5. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP, MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER DISH MACHINE IN NEED OF CLEANING TO REMOVE ALL SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  6. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RELACE FRONT PREP CUTTING BOARD. DISCOLORED AND DEEP CUTS. MUST REPLE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS AND FREEZERS, INTERIOR OF BEER COOLER, ALL COOKING EQUIPMENT, SIDES OF FRYER, SODA GUN AND HOLDER, AND DISH MACHINE. MUST CLEAN TO REMOVE ALL BUILD UP OF FOOD SPLATTER AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP IN CORNERS AND UNDER EQUPMENT. MUST CLEAN UNDER STOVE AND FRYER TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN COOFEE STATION IN NEED OF CLEANING TO REMOVE AL SPLATTER, WALLS IN DISHROOM, AND WALLS IN PREP AREA. CLEAN TO REMOVE ALL SPLATTER. WALLS IN COFFEE AREA IN NEED OF SCRAPING ALL CHIPPING PAINT. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GEASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. 1 COMPARTMENT SINK IN FRONT PREP AREA IN POOR REPAIR. CORRECT SINK OR REMOVE. CORRECT AND MINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL CLUTTER IN STARWAY STORAGE AREA IN NEED OF ORGANIZING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  7. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTI USE UTENSILS IN THE PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A COVER FOR THE ICE BIN IN THE BAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE CABINETS UNDER THE 1-COMP. SINK, THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT AND DISH MACHINE. ALSO CLEAN THE RUBBER GASKETS ON THE REACH IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE INTERIOR/EXTERIOR OF ALL FLOOR DRAINS, FLOORS UNDER THE DISH MACHINE, IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE ALL STOCK ITEMS AT LEAST 6" OFF THE FLOOR IN THE LIQUOR STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN THE VENT ABOVE THE DISH MACHINE-REMOVE EXCESS DUST/DIRT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST FIX HOLE IN WALL BY SOCKET BEHIND 1-COMP (EYE WASH) SINK IN PREP AREA.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED SLIME/DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE (READY TO EAT FOOD). INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF 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. THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS ON WALLS IN PREP AREA, FOOD BUILD UP ON SHELVES AND INSIDE PREP COOLER DOOR RUBBER GAKETSS IN IN PREP AREA AND EXTERIOR OF ALL EQUIPMENT AT PREP AND DISHWASH AREA. 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 DEBRIS/DIRT BUILD UP ON FLOOR UNDER AND AROUND EQUIPMENT THROUGHOUT PREP AND DISHWASH AREA. MUST DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 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 FOOD DEBRIS ON WALLS AT PREP AND DISHMACHINE ROOM. MUST DETAIL CLEAN ALL UNCLEAN WALLS AND MAINTAIN.
    • 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. PREP AREA HANDWASH BOWL HOT WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINK.
  10. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Found no city of chicago sanitation manager on premises while handling potentially hazardous food. serious violation. citation issued. Handles beef burgers, chicken salads, chicken wraps etc.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found no backflow prevention device at ice machine. (check valve)
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Found no thermometer inside reach in cooler.(main kitchen)

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