THE GREAT STATE FARE

100 W RANDOLPH ST, CHICAGO, IL 60601 · Restaurant

41 inspections

1. CanvassAug 31, 2016

   0 infractions

2. CanvassNov 14, 2014

   0 infractions

3. CanvassAug 14, 2014

   0 infractions

4. CanvassJul 23, 2014

   0 infractions

5. CanvassDec 24, 2013

   0 infractions

6. Short Form ComplaintDec 16, 2013

   3 infractions

   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST CLEAN AND SANITIZE FLOOR UNDER RETHERMALIZER TO REMOVE DEBRI AND DEAD ROACH.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST SEAL CRACKS AND CREVICES UNDER THE SODA BOX RACKS TO PREVENT PEST ENTRY.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST SEAL HOLES AT WALL NEXT TO THE PAPER GOODS STORAGE RACK. MUST SEAL LARGE OPENING UNDER THE EXPOSED HAND SINK AT WALL TO PREVENT PEST ENTRY.
7. CanvassDec 4, 2013

   0 infractions

8. CanvassNov 5, 2013

   5 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST REPLACE WORN GREEN CUTTING BOARD IN THE WALK-IN COOLER.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST REGROUT FLOORS AT THE FOLLOWING LOCATIONS: COFFEE PREP AREA, IN FRONT OF THE ICE MACHINE AND EXPOSED HAND SINK. MUST REGROUT SO AS TO BE SMOOTH AND EASILY CLEAN ABLE.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST REPLACE ALL MISSING CEILING TILES IN THE EMPLOYEE LOCKER ROOM AREA. ALSO MUST REMOVE EXCESSIVE DUST BUILD-UP AT THE CEILING VENTS IN THE EMPLOYEE LOCKER ROOM.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS AT THE WALK-IN COOLER.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • MUST REPAIR THE VENTS AT BOTH EMPLOYEE RESTROOMS. THEY ARE NOT IN OPERATING CONDITION.
9. CanvassNov 5, 2013

   4 infractions

   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST REGROUT FLOOR AT THE CHICKEN PREP AREA. MUST CLEAN FLOOR AND MAINTAIN DRY AT THE MAIN COOKING AREA TO PREVENT PEST BREEDING. DO SAME AS ABOVE FOR THE FLOOR AT THE WALK-IN COOLER.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST REPAIR HOLE AT WALL CORNER ACROSS FROM THE WIC IN THE COMMISSARY STORAGE ROOM AREA.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • MUST REPLACE EXHAUST HOOD VENTS AT MAIN COOKING AREA.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • MUST REPAIR THE EXHAUST VENTS AT BOTH EMPLOYEE RESTROOMS. THEY ARE NOT IN OPERATING CONDITION.
10. CanvassOct 30, 2013

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS ON PREMISES TO PREVENT PEST BREEDING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR EXHAUST VENTS IN THE STAFF MEN'S AND LADIES REST ROOMS. PRESENTLY NOT IN WORKING CONDITION.
11. CanvassSep 30, 2013

    6 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR IN FRONT OF THE 3-COMP SINK AREA. MUST REATTACH LOOSE FLOOR TILES AT SAME AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DEEP CLEAN AND SANITIZE ALL FLOOR DRAINS ON PREMISES TO PREVENT PEST BREEDING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL MISSING CEILING TILES IN THE EMPLOYEE LOCKER ROOM AREA. ALSO MUST REMOVE EXCESSIVE DUST BUILD-UP AT THE CEILING VENTS IN THE EMPLOYEE LOCKER ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN HOT WATER FAUCET HANDLE AT THE 3-COMP SINK TO PREVENT LEAK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK UNDER PIPE LOCATED UNDER THE RIGHT SIDE OF THE DRAIN BOARD NEXT TO THE WASH COMPARTMENT AT THE 3-COMP SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE EXHAUAST VENTS AT BOTH EMPLOYEE RESSTROOMS. THEY ARE NOT IN OPERATING CONDITION.
12. CanvassSep 19, 2013

    0 infractions

13. ComplaintSep 19, 2013

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR IN FRONT OF THE 3-COMP SINK AREA. MUST REATTACH LOOSE FLOOR TILES AT SAME AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DEEP CLEAN AND SANITIZE ALL FLOOR DRAINS ON PREMISES TO PREVENT PEST BREEDING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL MISSING CELING TILES IN THE EMPLOYEE LOCKER ROOM AREA. ALSO MUST REMOVE EXCESSIVE DUST BUILD-UP AT THE CEILING VENTS IN THE EMPLOYEE LOCKER ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN HOT WATER FAUCET HANDLE AT THE 3-COMP SINK TO PREVENT LEAK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE EXHAUST VENTS AT BOTH EMPLOYEE RESTROOMS. THEY ARE NOT IN OPERATING CONDITION.
14. CanvassMay 9, 2013

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES ABOVE STEAM TABLE NOT CLEAN, DUST AND AND DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN ALONG WALL BASE AND CORNERS BEHIND PREP TABLES, STANDING WATER AT FLOOR. INSTRUCTED MGR TO DETAIL CLEAN FLOORS AND KEEP DRY AS POSSIBLE.
15. ComplaintMay 9, 2013

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SIGLE SERVICE PLASTIC SPOONS STORED WITH MOUTH PIECE UP, INSTRCTED MGR TO STORE INVERTEDLY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS NOTED ON FLOOR ALONG WALL BASE BEHIND PREP TABLES, STANDING WATER ON FLOOR, INSTRUCTED TO CLEAN FLOORS AND KEEP DRY AS POSSIBLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HEAVY DUST BUILD-UP ON CEILNG ABOVE TOASTER OVEN, CRACKS AND CREVICES NOTED ON WALLS, INSTRUCTED TO CLEAN AND SEAL OPENINGS.
16. ComplaintJan 17, 2013

    2 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED AN EMPLOYEE HANDLING MONEY AND PREPARING FOOD WITHOUT WASHING HIS HANDS. INSTRUCTED MGR TO HAVE ALL EMPLOYEES PRACTICE PROPER HANDS WASHING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SNEEZE GUARD FOR FRONT PREP AREA, INSTRUCTEED MGR TO INSTALL ONE TO PREVENT CUSTOMER'S CONTAMINATION.
17. CanvassJul 2, 2012

    0 infractions

18. CanvassJun 14, 2012

    0 infractions

19. Complaint Re-InspectionJun 14, 2012

    0 infractions

20. CanvassJun 14, 2012

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST FIX THE DAMAGED SHELF UNDER THE THE SOUP STATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAKS AT THE HOT/COLD KNOBS ON THE EXPOSED HAND SINK.
21. ComplaintJun 14, 2012

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN INTERIOR OF CABINETS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL AROUND ALL PIPES AND CONDUITS IN THE REAR STORAGE AND AROUND THE PIPE UNDER THE THE 1-COMP./DUMP SINK IN THE FRONT PREP AREA.
22. CanvassFeb 17, 2012

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO ORIGINAL CITY OF CHICAGO CERTIFICATE OR MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (SOUP, HAM, MEATBALLS, ETC.) INSTRUCTED TO HAVE BOTH ON THE PREMISES AT ALL TIMES. CITATION #70244-10 ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE COOKING EQUIPMENT AND ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PULL OUT ALL HEAVY EQUIPMENT (ICE MACHINE, COOKING EQUIPMENT, COOLERS, ETC.) AND DETAIL CLEAN FLOORS. MUST MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND COOKING EQUIPMENT AND 3-COMP. SINK.
23. ComplaintFeb 17, 2012

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO ORIGINAL CITY OF CHICAGO CERTIFICATE OR MANAGER ON SITE. MUST HAVE AN ORIGINAL CITY OF CHICAGO CERTIFICATE AND FOOD MANAGER ON SITE AT ALL TIMES WHEN PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (BEEF, CHEESE, BEANS, ETC.) CITATION #70243-18 ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE AND COOKING EQUIPMENTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PULL OUT ALL HEAVY EQUIPMENTS (ICE MACHINE, COOKING EQUIPMENT, COOLERS,ETC.) AND DETAIL CLEAN FLOORS. MUST MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND COOKING EQUIPMENT AND 3-COMP. SINK.
24. ComplaintFeb 7, 2012

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SODA LIDS FOR SELF-SERVICE MUST BE INVERTED UPSIDE-DOWN, TO PREVENT CONTAMINATION. 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.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CABINET UNDER SELF-SERVICE SODA DISPENSER MUST BE FREE OF DEAD INSECTS/DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
25. ComplaintFeb 7, 2012

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • (7-38-005A) FOUND THE 2-DOOR REACH-IN COOLER AT PREP STATION WITH A INTERNAL AIR TEMPERATURE OF 52.7F INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW & MONITOR COOLER REGULARLY (UNIT TAGGED). All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • (7-38-005A) FOUND 44-OUNCES OF COLE SLAW (11-CONTAINERS) AT 53.7-54.5F AND 42-OUNCES OF PARFAITS (12-CONTAINERS) AT 59.5-60.2F, INSIDE THE 2-DOOR REACH-IN COOLER AT PREP STATION. INSTRUCTED TO MAINTAIN ALL COLD FOODS AT 40F OR BELOW (PRODUCT DISCARDED). TOTAL AMOUNT=$8.90 All cold food shall be stored at a temperature of 40F or less.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF FRYERS NEED DETAILED CLEANING-MUST MAINTAIN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INTERNAL THERMOMETERS NEEDED IN REACH-IN COOLERS-MUST PROVIDE. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
26. Tag RemovalDec 13, 2011

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
27. Complaint Re-InspectionNov 2, 2011

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
28. Complaint Re-InspectionNov 2, 2011

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • A WORK ORDER IS PLACED TO REPAIR DISH MACHINE, PER MGR "DISH MACHINE SHOULD BE IN GOOD WORKING ORDER BY THE 7TH OF THIS MONTH". IN THE MEAN TIME ISTRUCTED TO CONTINUE USING MAIN KITCHEN 3COMP SINK. COOLER IS TAGGED. MUST FAX A TAG REMOVAL REQUEST WHEN READY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
29. Tag RemovalNov 2, 2011

    0 infractions

30. ComplaintOct 27, 2011

    2 infractions

    • 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 FOOD BUILD UP ON EXTERIOR OF DISHMACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTIAN EQUIPMENT.
    • 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 FAUCET AND SINK HANDLES LEAKING. MUST REPAIR AND MAINTAIN SINK.
31. ComplaintOct 26, 2011

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: CABINETS UNDER COUNTERS, INTERIOR OF PREP SINK, INTERIOR OF COOLERS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FLOOR DRAINS, FLOORS BEHIND/UNDER ALL EQUIPMENT & PREP TABLES MUST BE KEPT CLEAN, ESPECIALLY UNDER FRYERS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES ON THE WALLS UNDER PREP SINK & UNDER COUNTERS MUST BE SEALED. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 2-COMP. SINK IS SLOW-DRAINING, MUST FIX. 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.
32. ComplaintOct 26, 2011

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • (7-38-005A) FACILITIES NOT MAINTAINED. FOUND A 4-DOOR PIZZA REACH-IN COOLER (AT PREP AREA), WITH AIR TEMPS RANGING FROM 49.F-57F. UNIT TAGGED. ALL COLD HOLDING UNITS MUST BE AT 40F OR LESS. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • (7-38-005A) INADEQUATE FOOD PROTECTION. FOUND THE FOLLOWING FOODS IN A 4-DOOR REACH-IN PIZZA COOLER: 8-LBS. OF COLE SLAW AT 51.8F; 4-LBS. OF HAM AT 55.5F; 2-LBS. OF ITALIAN SAUSAGE AT 53.3F. INSTRUCTED MANAGER TO PROPERLY DISPOSE OF THESE FOODS & MAINTAIN COLD FOODS AT 40F OR BELOW. (TOTAL COST=$35.OO) All cold food shall be stored at a temperature of 40F or less.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE BUILD-UP AROUND CONDENSERS OF PIZZA PREP COOLER-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL CABINETS UNDER COUNTERS, TRAY SHELVINGS INSIDE COOLERS, FAN GUARDS OF COOLERS, INTERIOR FLOOR OF COOLERS MUST BE FREE OF DEBRIS/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FLOOR DRAINS NEED DETAILED CLEANING. FLOORS UNDER/BEHIND ALL EQUIPMENT MUST BE KEPT CLEAN, INCLUDING THE FLOORS AT THE DRY STORAGE AREAS, The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
33. Short Form ComplaintOct 26, 2011

    5 infractions

    • 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. FOUND ABOUT 9 LIVE COCKROACHES BEHIND PREP COOLR AND PREP TABLE. INSTRUCTED MANAGER TO ELIMINATE INSECTS ACTIVITY, PEST CONTROL SERVICE RECOMMENDED.
    • 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. PREP COOLER DOOR NOT CLOSING PROPERLY, INSTRUCTED TO REPAIR.
    • 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. SHELVES INSIDE PREP COOLERS AND COOKING EQUIPMENT EXTERIOR SURFACES NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. UNUSED FLOOR DRAINS TRAPPING WASTE WATER AND DEBRIS UNDER PREP COOLER. INSTRUCTED TO SEAL.
    • 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. CRACKS AND CREVICES NOTED AT KITCHEN WALLS, INSTRUCTED TO SEAL
34. ComplaintOct 26, 2011

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: CABINETS UNDER COUNTERS, GASKETS OF COOLER DOORS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER WALK-IN COOLER SHELVES, UNDER FRONT COUNTERS, BEHIND ICE MACHINE, ALONG WALLBASES BENEATH THE 3-COMP. SINK MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMP. SINK FAUCETS LEAKING-MUST FIX. 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.
35. Short Form ComplaintOct 26, 2011

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. HIGH TEMP DISH MACHINE NOT SANITIZING, FINAL RINSE TEMP IS 120F. MACHINE IS OPERATIONAL.INSTRUCTED MANAGER TO REPAIR OR STORE IT AWAY AND USE MAIN KITCHEN (ACCROSS AND DOWN A PUBLIC HALLWAY) TO WASH AND SANITZE UTENSILS.
    • 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. DIRT AND STANDING WATER NOTED BEHIND ICE MAKER AND PREP COOLER, INSTRUCTED TO CLEAN 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. MISSING WALLBASE COVERING BEHIND SMALL ICE MAKER. INSTRUCTED TO INSTALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MISSING THERMOMETER AT DISPLAY COOLER, INSTRUCTED TO PROVIDE.
36. ComplaintOct 26, 2011

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • (7-38-030) PREP AREA HANDSINK NOT MAINTAINED. FOUND THE REAR PREP AREA HANDSINK BLOCKED BY 2-DRY STORAGE SHELVES, WHICH DOES NOT ALLOW ACCESS FOR HANDWASHING OF FOODHANDLERS. ALSO OBSERVED EVIDENCE OF MOLD/DIRT ENCRUSTED ON THE INTERIOR OF THIS SINK. INSTRUCTED TO RELOCATE SHELVES, CLEAN/SANITIZE SINK & MAKE IT ALWAYS ACCESSIBLE FOR USE. Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE & CABINETS BELOW COUNTERS NEED CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BEHIND ICE MACHINE, ALONG BASEBOARD UNDER 3-COMP. SINK, UNDER SHELVINGS OF WALK-IN COOLERS MUST BE FREE OF DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS BEHIND ICE MACHINE & BELOW 3-COMP. SINK NEED CLEANING. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEFT SIDE FAUCET OF 3-COMP. SINK IS LEAKING-MUST FIX. 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.
37. Complaint-FireApr 5, 2011

    4 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. THE ICE MACHINE HAS A HEAVY RUST AND BACTERIAL BUILDUP INSIDE THE ICE BIN, HAVE THE BUILDUP CLEANED OFF AND SANITIZED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THE DRAIN PIPE UNDER THE THREE COMPARTMENT SINK LEAKS, REPAIR THE LEAKING WASTE WATERLINE, THE MAIN DISHROOM IS BEING USED AS AN ALTERNATE SANITIZING FACILITY.
    • 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. THE FLOORS ARE DIRTY THROUGHOUT THE FACILITY. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN THE DEAD BUGS OUT OF THE LIGHT SHIELDS.
38. Complaint-FireApr 5, 2011

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180 F. OBSERVED PREMISES USING HIGH TEMPERATURE DISHMACHINE AT THIS TIME, DISHMACHINE NOT SANITIZING AT 126.0 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN HIGH TEMPERATURE DISHMACHINE, MUST SANITIZE AT 180 F. CITATION ISSUED. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE MULTI-USE UTENSILS AT GREAT STATE FARE 3-COMPARTMENT SINK.
    • 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 ACCUMULATED FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN GASKETS.
    • 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 BEHIND EQUIPMENT IN PREP AREA. MUST DETAIL CLEAN FLOOR THROUGHOUT PREP AREA AND MAINTAIN.
39. CanvassDec 14, 2010

    1 infraction

    • 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. MUST CLEAN SHELVES INSIDE COOLERS, FOOD DEBRIS AND SPILLS NOTED.
40. CanvassDec 14, 2010

    4 infractions

    • 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. FOUND ABOUT 30 MOUSE DROPPINGS SCATTERED BEHIND PREP AREAS IN MAIN KITCHEN AND DRY FOOD STORAGE ROOM, ALSO FOUND 15-20 LIVE FRUIT FLIES IN SAME AREA. INSTRUCTED MGR TO ELIMINATE RODENT AND INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.
    • 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. ICE SCOOP HOLDER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. MUST CLEAN ALL MOUSE DROPPINGS, REMOVE ALL FOOD DEBRIS AND MAINTAIN AREA.
    • 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. HOLES NOTED AROUND PIPES IN MAIN KITCHEN AREA, INSTRUCTED TO SEAL ALL HOLES AND CREVICES.
41. CanvassFeb 9, 2010

    0 infractions