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THE LITE

1660 E 55TH ST, CHICAGO, IL 60615 · Restaurant

Inspection summary

THE LITE has been inspected 9 times by Chicago Department of Public Health since August 11, 2017. The most recent inspection, on March 31, 2020, found no infractions.

3 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 6 times across 3 separate inspections, most recently on August 19, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 19, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on August 19, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 5, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 13 times across 6 separate inspections, most recently on August 28, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE THE PREP COOLER. INSTRUCTED TO REPAIR AND MAINTAIN/ OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DETAIL CLEAN FLOOR IN KITCHEN PREP AREA OF GREASE SPILLS AND FOOD DEBRIS AROUND HEAVY EQUIPMENT.
  3. Complaint

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SINK MUST BE AVAILABLE FOR EMPLOYEES AT FOOD DISPENSING AREA AT FRONT SERVICE COUNTER. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURE OF FRESH STEAK AT 47.4 F IN 2-DOOR COOLER. APPROXIMATELY 35 LBS AT A VALUE OF $50.00. MANAGER VOLUNTARILY DISCARDED AND DENATURED STEAK IMMEDIATELY. PRIORITY VIOLATION. 7-38-005.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS NOT STORED PROPERLY. STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION BUCKET WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE THE PREP COOLER. INSTRUCTED TO REPAIR AND MAINTAIN/ OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DETAIL CLEAN FLOOR IN KITCHEN PREP AREA OF GREASE SPILLS AND FOOD DEBRIS AROUND HEAVY EQUIPMENT.
  4. Canvass Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SINK MUST BE AVAILABLE FOR EMPLOYEES AT FOOD DISPENSING AREA AT FRONT SERVICE COUNTER. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG WALLBASE AND AT CORNERS OF FOOD SPILLS AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE ALL CLUTTER AND UNNECESSARY ITEMS THROUGHOUT. REMOVE OR PROPERLY STORE UNUSED EQUIPMENT. ORGANIZE AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN/SANITIZE ALL PREP TABLES, UNDER PREP TABLES, COUNTER TOPS AND EXTERIOR OF HEAVY COOKING EQUIPMENT. CLEAN BULK CONTAINERS OF FOOD DEBRIS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE LIGHT SHIELD/COVER OF BULBS AT CEILING IN REAR PREP AREA.
  5. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SINK MUST BE AVAILABLE FOR EMPLOYEES AT FOOD DISPENSING AREA AT FRONT SERVICE COUNTER. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP AT FRONT OR REAR PREP AREA HANDWASHING SINKS. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST KIT FOR USE AT 3-COMPARTMENT SINK. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH GREASE SPILLED ON LID, TOP AND GROUND AROUND CONTAINER. MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(b).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG WALLBASE AND AT CORNERS OF FOOD SPILLS AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE ALL CLUTTER AND UNNECESSARY ITEMS THROUGHOUT. REMOVE OR PROPERLY STORE UNUSED EQUIPMENT. ORGANIZE AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN/SANITIZE ALL PREP TABLES, UNDER PREP TABLES, COUNTER TOPS AND EXTERIOR OF HEAVY COOKING EQUIPMENT. CLEAN BULK CONTAINERS OF FOOD DEBRIS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE LIGHT SHIELD/COVER OF BULBS AT CEILING IN REAR PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING.
  6. Canvass Re-Inspection

    0 infractions

  7. Complaint

    8 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • Observed no water available throughout facility. Must provide hot and cold water, with adequate city pressure throughout facility at all times. Critical violation 7-38-030.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Observed broken fresh water pipe under hand sink in rear prep area. Must repair to allow water to flow at adequate city pressure, with hot and cold water at all times. Must maintain same. Critical violation 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed several potentially hazardous foods without proper labels in all coolers. Must label all potentially hazardous foods with name and date. Must maintain same.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed excessive ice build up on interior of cold station prep cooler. Must defrost, clean and sanitize. Must maintain same.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed excessive food debris and stains in coolers and freezers in rear prep area. Must detail clean and sanitize all coolers. Must maintain same.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed missing coving in front prep area behind beverage cooler, and behind cooking line. Must replace. Must maintain same.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Observed no thermometers visible in refrigeration. Must provide thermometers in a conspicuous spot in all refrigeration. Must maintain same.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide proof of food handler training for all employees.
  8. License

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Observed severe leak in fresh water pipe under hand sink in rear prep area. Must repair to allow water to flow at adequate city pressure, with hot and cold water at all times. Must maintain same. Critical violation 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL ALL CRACKS AND CREVICES IN FLOOR. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENINGS AROUND PIPE FITTINGS UNDER EXPOSED SINKS, 1-COMPARTMENT SINK, AND WASHBOWLS. REPLACE MISSING COVING ALONG WALLS IN PREP, STORAGE, AND DISH WASHING AREAS.
  9. License

    0 infractions

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