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THE OPTIMA CHICAGO

1252 N WELLS ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

THE OPTIMA CHICAGO has been inspected 12 times by Chicago Department of Public Health since October 27, 2010. The most recent inspection, on May 31, 2019, found no infractions.

5 of 12 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: Food source, labelling and allergens.

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.

  • 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 October 30, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 15 times across 7 separate inspections, most recently on May 9, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 4 times across 4 separate inspections, most recently on March 3, 2016. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 May 9, 2018. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Observed no certified food manager on duty and no certified food managers certificate posted to view while potentially hazardous foods are being prepared, handled and served such as (raw beef and mussels). Informed manager that a certified food manager must be on site and post certificate at all times, whenever potentially hazardous foods are on site. Serious violation # 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed 2 inch hole on prep table shelving in dish washing area. Instructed manager to repair and maintain at all times. Observed chipped paint on wire shelving racks in walk in cooler. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to resurface/ replace and ensure surface is smooth and easily cleanable and easily cleanable. Observed raw wood shelving in 2nd floor Beverage closet. Instructed manager to seal and ensure surface is smooth and easily cleanable. Maintain at all times.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed excessive grease buildup on hood filters above flat top grill station. Instructed manager to detail clean and maintain at all times.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed drain tube for soda gun resting in dump sink. Instructed manager to run drain tube to existing plumbing drain. Maintain at all times. Observed a kitchen/dish pit area, from previous business Salpicon, on 3rd floor. Manager VicTtor Bermudez noted that ares will not be used for production, prep or service. At time of inspection space was used as storage for restaurant and dining room equipment. Instructed to contact inactivate all water lines in said area or to reactivate lines to ensure proper water pressure. CDPH if space is used for production, prep or service.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN MULTI-USE UTENSILS AND DISHWARE IN KITCHEN (1ST FLOOR)MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD-UP ON HOOD ABOVE THE DISHMACHINE AND MISSING CEILING TILE NEAR COOK LINE(1ST FLOOR).INSTRUCTED TO REMOVE DUST ACCUMULATIONS AND PROVIDE MISSING CEILING TILE IN KITCHEN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT SHIELD ON 1 SET OF LIGHTS IN THE KITCHEN AREA (1ST FLOOR).INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTER-PROOF LIGHT BULBS AND MAINTAIN.
  6. Canvass

    0 infractions

  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES INSIDE WALK IN COOLER AND SHELVES WITH HOLE BY THE DISH WASHER AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKAGE AT THE SPRAYER OF THE DISH WASHER AND AT THE FAUCET OF 2 COMPARTMENT SINK AT THE REAR KITCHEN (FIRST FLOOR). INSTRUCTED TO REPAIR AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOTED SOME EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE THE FOOD HANDLERS CERTIFICATE ON SITE AT ALL TIMES.
  8. Canvass

    0 infractions

  9. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE MICROWAVES IN BOTH PREP AREAS, AND FAN COVER IN THE WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED AN OPENING IN THE STAINLESS STEEL WALL BELOW THE 3 COMPARTMENT SINK IN THE 1ST FLOOR PREP AREA. MUST REPAIR. DETAIL CLEAN THE CEILING TILES IN THE 1ST FLOOR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE MISSING LIGHT SHIELD IN THE 1ST FLOOR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE SINK STOPPER LEVER FOR THE RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK IN THE 1ST FLOOR PREP AREA.
  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DRY STORAGE SHEVLING ON THE 2nd FLOOR STORAGE ROOM TO REMOVE SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING INSIDE OF THE WALK IN COOLER AND BEHIND THE ICE MACHINE ON 2nd FLOOR TO REMOVE DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN THE FILTER ABOVE THE COOKING EQUIPMENT TO REMOVE THE GREASE IN THE KITCHEN ON THE 2nd FLOOR. NOTED A LEAK AT THE BOTTOM OF THE EXPOSE HAND SINK IN THE 1st FLOOR KITCHEN. MUST REPAIR AND MAINTAIN.
  11. Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOOD STORED IN COOLERS MUST BE COVERED, DATED & LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE STOPPERS AT THE BAR SINK ARE WRAPPED-UP WITH PLASTIC, MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COMPRESSORS & FANGUARDS OF COOLERS, WITH DUST BUILD-UP MUST BE KEPT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STOCK/SUPPLIES IN COLD STORAGE MUST BE ELEVATED OFF THE FLOOR. FLOORS UNDER DISHMACHINE MUST BE KEPT DRY ALSO.
  12. Canvass

    1 infraction

    • 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. FOOD WALK IN COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR OR REPLACE DAMAGED DOOR GASKET.

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