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THE PASTA BOWL COMPANY

2434-2436 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

THE PASTA BOWL COMPANY has been inspected 23 times by Chicago Department of Public Health since May 5, 2010. The most recent inspection, on July 11, 2025, recorded 12 infractions.

None of the 23 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 12 times across 8 separate inspections, most recently on July 11, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 10 times across 8 separate inspections, most recently on May 26, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 7 times across 3 separate inspections, most recently on July 11, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 6 times across 6 separate inspections, most recently on July 11, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 4 times across 3 separate inspections, most recently on January 8, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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.

23 inspections

  1. Complaint

    12 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE.PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS ON COUNTER SHELVES AT THE PREP AREA TO BE IMPROPER:-ASSORTED PASTAS 71.6F/62.6F/63.5F/62.4F, MARINARA SAUCE 54.1F, ASSOTED SUACES INSIDE THE SERVICE PREP COOLER AT THE REAR 47.2F, 47.1F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED TEMPERATURE OF SERVICE PREP COOLER AT THE REAR PREP AREA TO BE IMPROPER AT 49.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS REPAIRED AND MAINTAINING PROPER TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT PREP AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE KITCHEN AND DINNING TABLES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CARDBOARD BOXES AND FOIL PAPER USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKAGE AT THE FAUCET OF THE 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED EMPLOYEE BATHROOMS WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B).CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY THE COOKING STOVE. ALSO NOTED CRACKS ON THE FLOOR AT THE REAR PREP AREA, BAR AREA AND FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENTS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
  2. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BINS AND BUCKETS OF FOOD STORED ON THE FLOOR IN THE OUTSIDE WALK IN COOLERS AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS TO BE STORED AT LEAST 6 INCHES OFF THE FLOOR.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOPS IN DRY STORAGE BINS AND SPICE BINS TO BE STORED WITH HANDLES IN CONTACT WITH FOOD ITEMS INSIDE BINS. INSTRUCTED MANAGER TO ENSURE ALL HANDLES ARE STORED NOT IN CONTACT WITH FOOD ITEMS IN BINS IN BETWEEN USE.
  3. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN CUSTOMERS AND EMPLOYEE WASHROOMS, MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILD UP ON CEILING PIPES IN REAR STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVD CLUTTER AND UNNECESSARY ITEMS SUCH AS CARDBORD BOXES UNUSED COOLER AND OTHER ITEMS IN REAR FOOD STORAGE AREA. MUST REMOVE CLEAN AND ORGANIZE AREA. MUST ELEVATE ITEMS 6INCHES OFF FLOOR AND AWAY FROM WALLS. MUST PROVIDE ADEQUATE SHELVING FOR THE EASE OF CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT IN REAR FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT ON WALLS IN REAR STORAGE AREA AND RAW WOOD WALL BEHIND EXIT DOOR. MUST SEAL OR REPAINT WALLS. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED INADEQUATE LIGHTING IN REAR FOOD STORAGE AREA. MUST PROVIDE ADEQUATE LIGHTHING AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VENTILATION NOT WORKING IN THE EMPLOYEE WASHROOM. MUST REPAIR AND PROVIDE ADEQUATE VENTILATION.
  4. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND VARIOUS TYPES OF COOKED PASTA AT INADEQUATE TEMPERATURES: FROM PENNE AT TEMP OF, ELBOW AT TEMP OF 62.9F, SHELLS AT TEMP OF 66.7F, AND FETTUCCINE AT TEMP OF 59.7F. PASTA WAS STORED ON SHELVES UNDER THE FRONT COUNTER AT ROOM TEMPERATURE, ALSO COOKED AND OILED GARLIC AT 53.7F. SOME OF THE PASTA WAS ALREADY DRIED FROM ROOM TEMPERATURE. ALSO, VARIOUS COOKED PASTA WAS STORED IN AN OUTSIDE WALK-IN COOLER AT IMPROPER TEMPERATURES FROM 44.4F,48.6F TO 51.7F.ALSO, TWO QUARTS OF COOKED MARINARA SAUCE AT TEMP OF 56F. ALL PASTA AND OTHER PRODUCTS WERE DISCARDED AND DENATURED BY THE MANAGER. COLD FOOD MUST MAINTAIN A TEMP OF 41F OR BELOW.POUNDS 40, VALUE 40 PRIORITY VIOLATION:7-38-005,CITATION ISSUED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • COVER IS NEEDED AT RECEPTACLE INSIDE STAFF WASHROOM.INSTRUCTED TO PROVIDE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN CEMENT FLOOR IN FRONT OF LOW TEMP DISHMACHINE IN THE KITCHEN. ALSO MISSING FLOOR TILE AT FRONT PREP AREA(EAST SIDE)REPAIR/REPLACE SAID FLOOR
  5. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED ALL PREPACKAGED ITEMS NEED TO BE LABELED WITH NAME OF PRODUCT AND INGREDIENT LIST AS WELL AS NAME AND ADDRESS OF FACILITY WHERE IT IS PACKAGED.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED HOT WATER HEATER CONDENSATION PIPE NOT REACHING FLOOR DRAIN AND LEAKING ONTO FLOOR. CONNECT DISHCHARGE PIPE TO FLOOR DRAIN. OBSERVED DRIPPING PIPE IN OUTSIDE WALK IN COOLER. ABATE DRIPPING CONDITION AND MAINTAIN PIPE.
  6. Complaint

    18 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND PROCEDURE/PLAN ON SITE HOWEVER KIT NOT COMPLETE MISSING SOLUTION TO CONTROL NOROVIRUS FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. -
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • LOW TEMP DISH MACHINE AT REAR PREP AREA, DISPENSING IMPROPER SANITIZER SOLUTION,0ppm. UNIT WAS IN USE,DISH RACK INSIDE. INSTRUCTED TO USE THREE COMPARTMENT SINK:WASH RINSE AND SANITIZE 100ppm.TWO DAYS GIVEN. TECHNICIAN WAS CALLED BY OWNER,REPORTED ON SITE AT 2:10pm, BY 2:15pm UNIT REPAIRED AND PRESENTLY PROVIDES PROPER SANITIZER SOLUTION, 100ppm PRIORITY VIOLATION:7-38-005
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) BEGINNING MINERAL SUBSTANCE AT INTERIOR PANEL OF THE ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. -
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND VARIOUS KIND OF COOKED PASTA AT IMPROPER TEMPERATURE:SPAGHETTI AT TEMP OF 56.8F TO 57F; SHORT PASTA AT TEMP OF 60.8F TO 64.4F, FOOD WAS STORED ON TO SHELVES ACROSS FROM PREP AREA. COOKED SLICE CHICKEN AT TEMP OF 48.6F STORED INSIDE THE PREP COOLER AT FRONT PREP AREA.POUNDS 15,VALUE 20. COLD FOOD MUST MAINTAIN TEMP OF 41 OR BELOW. PRIORITY VIOLATION:7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TCS COOKED FOODS, AT OUTSIDE WALK-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE BEANS(TUESDAY 4-7-20),DICEDFRSEH MOZZARELLA CHEESE IN WATER(MONDAY 4-6-2020)AND COOKED SLICED MUSHROOMS( TUESEDAY 4-7-2020)AND A 1/2 GALLON OF BUTTERMILK 3-28-2020) ALL DISCARDED. REVIEWED, ALL PREPARED COOKED AND READY TO EAT TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. POUNDS 22, VALUE 42.75 PRIORITY FOUNDATION VIOLATION 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FRONT DOORS WITH 1/2 TO 1/4" OF GAP UNDER THE FRONT DOORS,INSTRUCTED TO RODENT/INSECT PROOF SAID DOORS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OUTSIDE AT PARKING LOT/ BY THE REAR DOOR, FOUND TWO WALK-IN COOLER UN-LOCKED WITH FOOD( RAW,COKED AND READY TO EAT FOOD) STORED INSIDE .UNIT NOT LOCKED DURING THE OPERATION,INSTRUCTED MUST LOCK AND KEEP LOCK BOTH DOORS FOR FOOD PROTECTION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR AT REAR DOOR,EQUIPMENT AND THROUGHOUT THE PREMISES. SURFACE MUST BE SMOOTH AND CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BROKEN INTERIOR LID LINER OF WHITE CHEST FREEZER BY THE DISH MACHINE,INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITIZING LEVELS FOR THE THREE COMPARTMENT SINK AND FOR THE LOW TEMP DISH MACHINE AT 2:25pm TECHNICIAN ON SITE, PROVIDED CHEMICAL TEST KIT FOR THE MANAGER. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DEBRIS ON MEAT SLICER AT REAR PIZZA AREA. CLEAN AND MAINTAIN REMOVE FOOD
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • EXTERIOR MISSING METAL CAP AT BACKFLOW PREVENTION DEVICE AT MOP SINK. PROVIDED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAKING DRAIN PIPE UNDER HANDWASHING SINK AT DISH ROOM.REPAIR AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR COVERING IN POOR REPAIR BROKEN AND SLIPPERY IN PREP AREA(SOUP KETTLE AREA),REPLACE,NO CARDBOARD MUST BE USE ON FLOOR. BROKEN WALL BEHIND THE BAR AREA AROUND PIPE SEAL,WALLS IN ALL PREP AREA MUST BE WASHED/REPAINT
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • GROUT REMOVED FLOOR FLOOR TILES UNDER DEEP FRYER AND COOKING EQUIPMENT OIL BETWEEN THE FLOOR TILES. BROKEN CEMENT FLOOR INSIDE THE BEER COOLER, UNEVEN AND GRIMED CEMENT FLOOR AROUND HOT WATER TANK AND MOP SINK,MUST REPAIR SAID FLOOR.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OUTSIDE BETWEEN WALK-IN COOLERS AND PREMISES EXCESS ITEMS FROM TABLES SHELVES,PLASTIC CONTAINERS BROOMS ETC,A LOT ITEMS ON CEMENT FLOOR,REMOVE ITEMS NOT NEEDED,RE-ORGANIZE AREA AND ELEVATE ITEMS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • PROTECTIVE SHIELD AT REAR PREP AREA( SOUP KETTLE AREA)MUST BE REPLACED.MUST CLEAN THE OTHER SHIELDS
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • PREVIOUS SUMMARY REPORT FROM 12-11-2019,REPORT #2353150 IS POSTED, HOWEVER NOT VISIBLE TO ALL CUSTOMER IN FRONT OF IT WINE BOTTLES COVERS THE SUMMARY REPORT. SUMMARY REPORT MUST BE VISIBLE TO ALL CUSTOMERS.
  7. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS BEHIND THE FRONT COOKING LINE AT IMPROPER COLD HOLDING TEMPERATURE (SPINACH, 55.4 DEGREE F, SLICED TOMATOES 58.1 DEGREES F, SHREDDED LETTUCE 59.3 DEGREES F, TOMATO MAYO 53.1 DEGREES F). INSTRUCTED THAT COLD HOLDING IS 41 DEGREES F OR BELOW. EMPLOYEE VOLUNTARILY DISCARDED SAID FOOD ITEMS. APPROX 10 LBS, AND $100 VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS IN THE WALK IN COOLER NOT PROPERLY DATE MARKED AND DISPOSITION. (DICED TOMATOES, SLICED HAM, WHITE BEANS, SALAMI). INSTRUCTED THAT ALL TCS FOODS PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST BE PROPERLY DATE MARKED AND DISPOSITION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED LARGE BULK CONTAINERS OF FLOUR, SUGAR, CORNMEAL, WALNUTS, ETC., OUT OF THE ORIGINAL CONTAINER AND NOT PROPERLY LABELED. INSTRUCTED TO COMPLY.
  8. Canvass

    18 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE HEALTH EMPLOYEE PROCEDURE. INSTRUCTED TO PROVIDE HEALTH EMPLOYEE PROCEDURE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. MUST PROVIDE AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED FRONT ENTRANCE DOOR NOT RODENT PROOF DOOR HAS APPROXIMATELY ONE INCH OPENING ON BOTTOM DOOR. MUST MAKE DOOR RODENT PROOF TO PREVENT PEST ENTRY.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN KITCHEN AREA. MUST PROEPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY STORAGE SHELVING IN REAR KITCHEN FOOD PREP AREA AND INSIDE THE 2 WALK-IN COOLERS LOCATED OUTSIDE REAR OF PREMISES. MUST REPAINT OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE ICE MACHINE AND SERVICE SINK. INSTRUCTED TO INSTALL SO THAT CAN BE LOCATED TO BE SERVICE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINKAND ALSO OBSERVED LEAKY PIPE UNDERNEATH 3-COMARTMENT SINK. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SEVERAL MISSING FLOOR TILES IN FRONT SOUTH SIDE COOKING PREP AREA AND REAR DISHWASHING AREA ESPECIALLY UNDER DISHWASHER MACHINE. MUST REPAIR/REPALCE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT GREASE AND FOOD DEBRIS ON FLOORS UNDER AROUND AND BEHIND COOKING EQUIPMENT ALSO FLOOR THROUGHOUT DISHWASHING AREA. MUST DETAIL CLEAN AND MAINTAIN FLOOR. MUST MAINTAIN FLOOR DRY AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CRACKS AND OPENINGS ON WALLS IN REAR KITCHEN FOOD POREP AREA AND DISHWASHING AREA. MUST REPAIR AND MAINTAIN MUST MAKE WALLS SMOOTH AND EASILY CLEANABLE SURFACES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REGROUT FLOOR IN FRONT PREP AREA,REAR KITCHEN AREA AND DISHWASHING AREA AND MUST MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST ACCUMULATION ON CEILING VENTILATION FANS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE ADEQUATE LIGHTING ABOVE REAR PREP TABLE AND DISHWASHING AREA AND MAINTAIN,
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WITH THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
  9. Canvass

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED FRONT PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS INSIDE AT AN IMPROPER TEMPERATURE OF 48F-50F. INSTRUCTED TO DISCONTINUE USE OF COOLER UNTIL SERVICED, AND MAINTAINING A TEMPERATURE OF 40F OR BELOW. SERIOUS VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; 15 LBS OF PASTA ($22.50), AT 48F, AND 5 LBS OF SLICED TOMATOES ($15) AT 50F IN THE ABOVE MENTIONED PREP COOLER. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD POTENTIALLY HAZARDOUS COLD FOODS AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR/REPLACE BROKEN COUNTER TOP BEHIND THE FRONT COUNTER NEAR THE EXPOSED HAND SINK. INSTRUCTED TO MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN CONTACT SURFACE OF PREP TABLES AND STORAGE RACKS THROUGHOUT PREP AREAS. CLEAN INTERIOR /EXTERIOR CONTACT SURFACES OF MICROWAVE, SLICER, MOUNTER CAN OPENER, AND INTERIOR OF 1-DOOR FREEZER AND DEEP FREEZER. INSTRUCTED TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS (CORNERS) THROUGHOUT PREP AREA, BEHIND FRONT COUNTER, ALL TOILET ROOMS, UNDER THE DISH MACHINE, AND BEHIND ALL HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN HOOD AND FILTERS, GREASE AND DUST ACCUMULATION PRESENT. REPAIR DETACHED WALL TRIM NEXT TO FRYER. REPAIR/SEAL HOLES IN WALL NEXT TO HOT WATER TANK. INSTRUCTED TO MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT SHIELDS IN THE PREP AREA WITH UNKNOWN DEBRIS INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPAIR SELF CLOSING DEVICE ON WOMENS TOILET ROOM DOOR. INSTRUCTED TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPE UNDERNEATH THE 3-COMP SINK IN THE REAR PREP AREA, AND REPAIR THE LEAKY FAUCET AT THE 3-COMP SINK NEXT TO THE DISH MACHINE. INSTRUCTED TO MAINTAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION WHILE NOT IN USE AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST INSTALL WORKING THERMOMETERS IN COOLERS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE EMPLOYEE'S PERSONAL ITEMS FROM BEHIND THE FRONT COUNTER, STORE IN DESIGNATED AREA AND MAINTAIN.
  10. Canvass Re-Inspection

    9 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,SOUP AND PASTA)MUST BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: MUST LABEL REPACKAGED DESSERTS WITH PROPER INFO
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN DISH WASHING AREA ON SHELVING UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST SEAL OUTSIDE WALK IN COOLER AND FREEZER DOORS.MUST REMOVE FOIL FROM TABLE IN FRONT PREP AREA,RUST FROM TABLE IN DISH WASHING AREA AND PIZZA PREP AREA.MUST REPAIR OR REPLACE BROKEN SHELVING UNIT IN BEER WALK IN COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM ALL SHELVING UNITS THROUGHOUT PREP,DISH WASHING,BAR,DOUGH MACHINE,CAN CART,ROLLING CARTS,PIPES OF COOKING EQUIPMENT,GRILL TABLE,EXTERIOR OF ICE MACHINE,UNUSED PREP COOLER,SODA GUN HOLDER,BASINS OF HAND SINK & 3- COMP IN BAR AREA,CONDIMENT BINS,WALK IN COOLER & FREEZER,DRAWER COOLERS,PREP COOLERS,PREP TABLES,FAN GUARDS IN ALL COOLERS,FRYER CABINETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP AREAS,WALK IN COOLER & FREEZER,FLOOR MATS THROUGHOUT.MUST GROUT FLOOR IN DISH WASHING AREA,PREP AREAS,BAR AREA.MUST REPLACE MISSING FLOOR TILE NEAR DISH MACHINE & NEXT TO POP CADDY
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR OR REPLACE DAMAGED AND MISSING WALL TILES ,BASES AND TRIM THROUGHOUT ALL PREP,DISH,BAR AREAS,MISSING UPPER WALL PANEL IN PIZZA PREP AREA,HOLE IN WALL IN BAR DINING AREA.MUST SCRAPE AND PAINT PEELING PAINT ONWALL NEAR SHELVING FOR SILVERWARE AND NAPKINS,SHELF IN FRONT PREP AREA NEAR ICE BIN.MUST CLEAN FOOD DEBRI FROM WALLS IN PREP AREA,DISH WASHING AREA,BAR AREA ,HOOD AND FILTERS AT COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST REPLACE MISSING LIGHT SHIELDS IN PIZZA PREP AREA AND DISH WASHING AREA,NEAR COOKING EQUIPMENT IN REAR PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN
  11. Canvass

    11 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HOT RUNNING WATER AT HAND SINK IN BAR AREA WHILE DRINKS ARE BEING PREPARED AND MONEY BEING HANDLED.MANAGER HAD TO TURN ON THE HOT WATER VALVE FROM UNDERNEATH SINK.HOT WATER IS NOW PROVIDED.MUST PROVIDE HOT AND COLD RUNNING WATER AT ALL SINKS AT ALL TIMES.(CRITICAL 7-38-030)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF BOTH REAR DOORS NOT RODENT PROOFED APPX. "1-2" GAP ALONG SIDE OF DOOR NEAR PIZZA OVEN AND GARBAGE DOOR ALONG THE BOTTOM.MUST RODENT PROOF DOORS TO BE TIGHT FITTING.(SERIOUS 7-38-020)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL REPACKAGED DESSERTS WITH PROPER INFO.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN DISH WASHING AREA ON SHELVING UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL OUTSIDE WALK IN COOLER AND FREEZER DOORS.MUST REMOVE FOIL FROM TABLE IN FRONT PREP AREA,RUST FROM TABLE IN DISH WASHING AREA AND PIZZA PREP AREA.MUST REPAIR OR REPLACE BROKEN SHELVING UNIT IN BEER WALK IN COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM ALL SHELVING UNITS THROUGHOUT PREP,DISH WASHING,BAR,DOUGH MACHINE,CAN CART,ROLLING CARTS,PIPES OF COOKING EQUIPMENT,GRILL TABLE,EXTERIOR OF ICE MACHINE,UNUSED PREP COOLER,SODA GUN HOLDER,BASINS OF HAND SINK & 3- COMP IN BAR AREA,CONDIMENT BINS,WALK IN COOLER & FREEZER,DRAWER COOLERS,PREP COOLERS,PREP TABLES,FAN GUARDS IN ALL COOLERS,FRYER CABINETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP AREAS,WALK IN COOLER & FREEZER,FLOOR MATS THROUGHOUT.MUST GROUT FLOOR IN DISH WASHING AREA,PREP AREAS,BAR AREA.MUST REPLACE MISSING FLOOR TILE NEAR DISH MACHINE & NEXT TO POP CADDY
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE DAMAGED AND MISSING WALL TILES ,BASES AND TRIM THROUGHOUT ALL PREP,DISH,BAR AREAS,MISSING UPPER WALL PANEL IN PIZZA PREP AREA,HOLE IN WALL IN BAR DINING AREA.MUST SCRAPE AND PAINT PEELING PAINT ONWALL NEAR SHELVING FOR SILVERWARE AND NAPKINS,SHELF IN FRONT PREP AREA NEAR ICE BIN.MUST CLEAN FOOD DEBRI FROM WALLS IN PREP AREA,DISH WASHING AREA,BAR AREA ,HOOD AND FILTERS AT COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE MISSING LIGHT SHIELDS IN PIZZA PREP AREA AND DISH WASHING AREA,NEAR COOKING EQUIPMENT IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPE AT BAR 3- COMP SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN
  12. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SOUP BOWL BEING USED AS COVER FOR SOUP HOT HOLDING UNIT. REPLACE SOUP HOT HOLDING UNIT WITH APPROPRIATE LID.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF ICE MACHINE UNCLEAN WITH BLACK MILDEWY LIKE SUBSTANCE. CLEAN AND MAINTAIN INE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN FLOORS IN BACK KITHCEN AROUND HOT WATER HEATER AND DISH MACHINE. FLOORS MUST BE CLEANED IN DETAIL AND MAINTAINED.OBSERVED FLOORS IN FRONT FOOD PREPARATION AREA UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN ALL FLOORS UNDER AND BEHIND ALL COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VENT IN PREP ROOM WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN VENT IN PREP ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKING FAUCET OF 3 COMPARTMENT SINK. REPAIR AND MAINTAIN FAUCET.
  13. Complaint Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SPLASH GUARD NEEDED AT EXPOSED HAND SINK AT END OF COOKING LINE NEAR ICE BIN AND SODA GUN. INSTALL AND MAINTAIN SPLASH GUARD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED UNCLEAN EXTERIOR OF LARGE BULK FOOD CONTAINERS IN REAR PIZZA STATION. CLEAN AND MAINTAIN EXTERIOR OF BULK CONTAINERS. : OBSERVED INTERIOR OF REACH IN FREEZER IN REAR NEAR MOP SINK WITH UNCLEAN INTERIOR WITH FOOD DEBRIS. CLEAN AND MAINTAIN INTERIOR OF REACH IN FREEZER.OBSERVED ALL SODA GUN HOLDERS UNCLEAN WITH SLIMEY RESIDUE. CLEAN AND MAINTAIN ALL SODA GUN HOLDERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FLOORS THROUGHOUT REAR KITHCEN NEED TO BE CLEANED UNDER AND BEHIND ALL LARGE EQUIPMENT. MAINTIAN FLOORS IN A SANITIARY CONDITION.OBSERVED FLOOR DRAIN COVER MISSING AT BAR AREA. REPLACE AND MAINTAIN FLOOR DRAIN COVER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENT IN EMPLOYEE WASHROOM WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN CEILING VENT IN EMPLOYEE WASHROOM
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED FOOD ON FLOOR OF OUTSIDE WALK IN COOLER. ALL FOOD NEEDS TO BE STORED AT LEAST 6 INCHES OFF OF FLOOR AT ALL TIMES. OBSERVED CLUTTER AND EXCESS MATERIAL AT REAR OUTDOOR EXIT. REAR OUTDOOR EXIT MUST BE KEPT CLEAN AT ALL TIMES
  14. Complaint

    15 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATION FROM REPORT # 1435249 DATED 11/5/14 NOT CORRECTED #34 FLOOR AROUND AND BEHIND GRESE TRAP BOX BEHIND DISH MACHINE WITH GREASE AND DEBRIS MUST BE CLEANED AND MAINTAINED. RESTORE SURFACE OD FLOOR TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN IN A SANITIARY CONDITION. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED REACH IN COOLER LIDS IN FRONT COOKING LINE IN FRONT OF RESTAURANT IN DISREPAIR. REPAIR LIDS OF COLD HOLD UNITS ON FRONT COOKING LINE IN FRONT OF RESTAURANT SO THAT THEY OPEN AND CLOSE PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PORCELIN LID OF TOILET IN STAFF BATHROOM BROKEN. REPLACE TOP.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SPLASH GUARD NEEDED AT EXPOSED HAND SINK AT END OF COOKING LINE NEAR ICE BIN AND SODA GUN. INSTALL AND MAINTAIN SPLASH GUARD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED WOODEN SHELVES IN FRONT COOKING LINE ACROSS FROM COOK WITH HEAVY GREASE ACCUMULATION AND DIRT AND DEBRIS. CLEAN AND MAINTAIN SHELVES IN A SANITIARY CONDITION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ALL SODA GUN HOLDERS UNCLEAN WITH SLIMEY RESIDUE. CLEAN AND MAINTAIN ALL SODA GUN HOLDERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED UNCLEAN EXTERIOR OF LARGE BULK FOOD CONTAINERS IN REAR PIZZA STATION. CLEAN AND MAINTAIN EXTERIOR OF BULK CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF REACH IN FREEZER IN REAR NEAR MOP SINK WITH UNCLEAN INTERIOR WITH FOOD DEBRIS. CLEAN AND MAINTAIN INTERIOR OF REACH IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED UNCLEAN MOP SINK AND ALL MOP BUCKETS WITH HEAVY DIRT ACCUMULATION. CLEAN AND MAINTAIN MOP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FLOORS THROUGHOUT REAR KITHCEN NEED TO BE CLEANED UNDER AND BEHIND ALL LARGE EQUIPMENT. MAINTIAN FLOORS IN A SANITIARY CONDITION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR DRAIN COVER MISSING AT BAR AREA. REPLACE AND MAINTAIN FLOOR DRAIN COVER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENT IN EMPLOYEE WASHROOM WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN CEILING VENT IN EMPLOYEE WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED METAL STEMMED THERMOMETERS NEEDED FOR COOKS IN REAR OF KITCHEN AND FRONT LINE COOK. OBTAIN AND MAINTAIN THERMOMETERS THAT ARE CALIBRATED AND ACCURATE FOR CHEF AND COOKS TO COOK AND MAINTAIN FOOD AT PROPER TEMPERATURE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED FOOD ON FLOOR OF OUTSIDE WALK IN COOLER. ALL FOOD NEEDS TO BE STORED AT LEAST 6 INCHES OFF OF FLOOR AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND EXCESS MATERIAL AT REAR OUTDOOR EXIT. REAR OUTDOOR EXIT MUST BE KEPT CLEAN AT ALL TIMES.
  15. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOOD BULK CONTAINERS MUST BE LABELED. ALSO ALL FOOD CONTAINERS WITH READY TO EAT FOODS MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTED WIRE RACK SHELVINGS INSIDE THE WALK IN COOLER OUTSIDE THE EXIT DOOR. MUST REMOVE RUST OR REPLACE. MUST INSTALL SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE DUMP SINK BEHIND THE BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INSIDE THE CABINET UNDER THE WASHBOWL SINK OF THE EMPLOYEE'S WASHROOM AND MAINTAIN. ALSO CLEAN IN DETAIL THE WOODEN SHELVINGS UNDERNEATH THE FRONT COUNTER IN THE FRONT PREP AREA/COOK LINE AND RE PAINT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR AROUND AND BEHIND THE GREASE TRAP BOX BEHND THE DISH MACHINE WITH GREASE AND DEBRIS ACCUMULATED. MUST CLEAN AND MAINTAIN. FLOOR BEHIND THE BAR AND FRONT PREP AREA, NEEDS DETAIL CLEANING. BROKEN/CRACKED FLOOR TILES BY THE WALK IN COOLER FOR BEER. MUST REPAIR/REPLACE FLOOR TILES. FLOOR INSIDE MEN'S WASHROOM NOT CLEAN. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON THE WALLS INSIDE EMPLOYEE'S WASHROOM. MUST SCRAPE PEELING PAINT AND RE PAINT. CEILING VENT COVER IN THE SAME AREA WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. WALLS ABOVE THE 3 COMPARTMENT SINK NEEDS DETAIL CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING SOLID LIGHT SHIELD ON THE LIGHT BULBS ABOVE THE PIZZA PREP AREA. MUST PROVIDE LIGHT SHIELD. BURNED OUT LIGHT BULBS ON THE HOOD IN THE KITCHEN. MUST REPLACE LIGHT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HEAVY LEAK ON THE BACK FLOW PREVENTER DEVICE OF THE MOP SINK FAUCET. MUST REPAIR TO STOP THE LEAK. MUST INSTALL AN EXPOSED HAND SINK IN THE DISH WASHING AREA, WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION. NOT ON TOP OF THE ICE BIN.
  16. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS (PLATES,BOWLS,CUPS ETC) ON SHELVING THROUGHOUT NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED SHELVING THROUGHOUT REAR KITCHEN AND DRY STORAGE AREA WITH HEAVY RUST, DIRT AND OLD FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT OR REPLACE RUSTY SHELVES AND DETAIL CLEAN AND MAINTAIN THE REST OF THE SHELVES WITH DIRT AND DEBRIS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN LEDGINGS INSIDE SERVING COOLERS AT THE REAR KITCHEN AND MEAT AND CHEESE SLICER AT SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT THROUGHOUT PREMISES ESPECIALLY AT THE REAR KITCHEN PREP AND STORAGE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND MAINTAIN FANS INSIDE BEER COOLER WITH HEAVY DIRT AND DUST ACCUMULATION.....ALSO NOTED HEAVY LEAKING OF WATER FROM PIPPING UNDERNEATH 3 COMPARTMENT SINK BY THE DISH WASHER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED HEAVY CLUTTER ON SHELVES AND FLOOR THROUGHOUT REAR KITCHEN PREP/DRY STORAGE AREA. INSTRUCTED TO CLEAN ORGANIZE AND OR REMOVE ALL UNNECESSARY ARTICLES AND MAINTAIN TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED WASH CLOTHS SCATTERED THROUGHOUT KITCHEN PREP TABLES AND RACKS. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  17. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • EXPOSED TABLEWARES MUST BE COVERED OR WRAPPED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE COOLERS. SPICE SHELVING FOUND DIRTY. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL ITEMS STORED UNDER METAL RACK STORAGE SHELVING AND ALL BEER AND SODA MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE. FLOORS BEHIND PIZZA AND DOUGH PREP TABLES WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DIRTY LIGHT SHIELDS THROUGHOUT KITCHEN WITH DEAD INSECTS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE PROPER WASTE WATER DRAINAGE LINES ON ALL BAR SODA GUN DISPENSE HOLDERS. LEAK ON NOZZLE OF DISH AREA THREE COMPARTMENT SINK. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION AND FREEZER UNITS. MANAGEMENT CORRECTED DURING THE INSPECTION.
  18. Suspected Food Poisoning Re-inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT INCLUDED UNITS WHEELS, GREASE BUILD-UP.
    • 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 REPLACE MISSING BASEBOARD WALL THROUGHOUT THE PREMISES. DETAIL CLEAN FLOOR BEHIND BAR AREA(DEBRIS); UNDER AND AROUND COOKING EQUIPMENT (EXTREMELY WITH GREASE BUILD-UP).RE GROUT FLOOR TILE IN PREP AND DISH AREA(WATER REMAINS BETWEEN FLOOR TILES).KEEP AREA DRY.
    • 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. PROVIDE UNTHREAD FAUCET AT 3 COMPARTMENT SINK,AND THROUGHOUT THE PREMISES.ALSO WATER PIPE UNDER 3 COMPARTMENT SINK IS LEAKING.REPAIR AND MAINTAIN.
  19. Suspected Food Poisoning

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND CREAM SOUPAT TEMP OF 99F TO 110.9F; AND MINESTRONE SOUP AT TEMP OF 97F TO 99.8F IN CONTAINERS,INSIDE THE COMPARTMENT SINK WITH ICE TO COOL OFF.FOUND VARIOUS KIND OF COOKED PASTA AT TEMP OF 46.7F TO 48.9F; COOKED SAUSAGE AT TEMP OF 45.5F; CHICKEN COOKED IN VARIOUS WAYS(STRIPPED.DICED.ETC)AT TEMP OF 46.8F TO 48.9F.VARIOUS KIND OF CHEESE AT TEMP OF 46.7F TO 46.9F. COOKED MARINARA SAUCE AT TEMP OF 46.7 TO 48F, NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.ALL FOOD DISCARDED AND DENATURED.POUNDS 535 VALUE 730.GIVEN AND EXPLAINED TIME AND TEMPERATURE LOG,ALSO COOLING PROCESS.WALK-IN COOLER AT PRESENT TIME MAINTAINS TEMP OF 41F. CRITICAL VIOLATION:7-38-005(A) HOOOO75239-10
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION:OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.ALSO THE RIGHT WHITE PANEL IS BROKEN INSTRUCTED TO REPLACE OR REPAIR WITH A GRADE FOOD PRODUCTS,MUST KEEP INFORMATION ON PREMISES. UNIT IS TURNED OFF,REMOVE ICE.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE ICE.MUST BUY ICE IN BAGS FROM A RETAIL FOOD LICENSE,KEEP RECEIPT ON PREMISES.CRITICAL VIOLATION:7-38-005(A) HOOOO75239-10
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLTION USED AT LOW TEMP DISH MACHINE.OBSERVED EMPLOYEE USING THE DISHMACHINE .TAGGED UNIT "HELD FOR INSPECTION"DO NOT USE,INSTRUCTED TO USE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE.CONTACT A TECHNICIAN.FAX A LETTER WHEN UNIT IS REPAIRED.FAX#312-746-4240. CRITICAL VIOLATION:7-38-030 HOOOO75240-11
    • 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. OUTER OPENINGS NOT PROTECTED.OBSERVED RIGHT REAR SCREEN DOOR BROKEN,MAIN DOOR WAS OPENED.NOT TIGHT FITTED TO FRAME DOOR; REAR LEFT MAIN DOOR WAS CLOSED, HOWEVER HAS GAPS ON TOP,SIDE AND BOTTOM OF THE DOOR.BOTH DOOR HAS 1/2" TO 1 1/2" OF GAPS.INSTRUCTED TO REPAIR OR REPLACE BOTH DOORS.OBSERVED A GLUE ORANGE STICK WITH DEAD INSECTS HORIZONTAL PLACED(TAPED WITH SCOTT TAPES)ABOVE THE 3 COMPARTMENT SINK IN BAR AREA.INSTRUCTED TO CONTACT THE PEST CONTROL AND FOLLOW THEIR ADVICE.GLUE STICK WAS REMOVED UPON MY REQUEST. SERIOUS VIOLATION:7-38-020 HOOOO75240-11 CORRECTED DATE WAS TAKEN FROM 11-15-2011, WHEN REPORT WAS FINISHED WRITING
    • 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. REPLACE BROKEN PLASTIC UNIT FOR DISH MACHINE.(LOCATED UNDER THE DISH MACHINE). PROVIDE KNIFE RACKS FOR EACH PREPING STATION.NO KNIFE SHOULD BE STORED BETWEEN THE EQUIPMENT OR BETWEEN PREP TABLE AND WALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT INCLUDED UNITS WHEELS, GREASE BUILD-UP.GREASE DANGLING FROM FILTERS UNDER THE HOOD 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. NEED TO REPLACE UNEVEN AND BROKEN FLOOR CEMENT AROUND HOT WATER TANK,AND BETWEEN DISH MACHINE AND HOT WATER TANK(DISH ROOM).MUST REPLACE MISSING BASEBOARD WALL THROUGHOUT THE PREMISES. DETAIL CLEAN FLOOR BEHIND BAR AREA(DEBRIS); UNDER AND AROUND COOKING EQUIPMENT (EXTREMELY WITH GREASE BUILD-UP).RE GROUT FLOOR TILE IN PREP AND DISH AREA(WATER REMAINS BETWEEN FLOOR TILES).KEEP AREA DRY. MUST REPLACE BROKEN METAL FLOOR INSIDE THE WALK-IN COOLER.
    • 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. PROVIDE UNTHREAD FAUCET AT 3 COMPARTMENT SINK,AND THROUGHOUT THE PREMISES.ALSO WATER PIPE UNDER 3 COMPARTMENT SINK IS LEAKING.REPAIR AND MAINTAIN.
  20. Short Form Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION REMAINS FROM #154497 ON 9-2-10.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION REMAINS FROM #154497 ON 9-2-10.
  21. Complaint Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION FROM #154487 ON 9-2-10 REMIANS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION FROM #154487 ON 9-2-10 REMAINS.
  22. Complaint

    4 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED INSIDE UPPER PANEL WATER RESERVOIR OF ICE MACHINE A BROWN/BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE. ALL ICE DISCARDED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEAN, SANITIZED AND C.D.P.H. CONTACTED @ 312-746-5426 FOR INSPECTION AND TAG REMOVAL.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 5-5-10 #233561 NOT CORRECTED. #34-FLOOR UNDER BREAD CUTTING PREP TABLE WITH MISSING TILES, ACCUMULATING DEBRIS. MUST REPLACE. #35-WALLS AT MOP SINK WITH BLACK MOLD AND MOLDY CAULKING, MUST CLEAN/REPLACE CAULKING.
    • 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. FLOORS IN THE FOLLOWING WITH DIRT AND DEBRIS, MUST CLEAN AND MAINTAIN- UNDER AND ON FRONT PREP MOTOR FOR SODA SYSTEM. BEHIND TWO DOOR PREP COOLER AT REAR PREP AND BEHIND ICE MACHINE AND BAG IN BOX SODA DISPENSER.
    • 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. WALLS IN THE FOLLOWING AREAS WITH OPEN CREVICES/SEAMS, MUST SEAL- IN EMPLOYEE WASHROOM, AT REAR PREP PAST MOP SINK AND AROUND MOP SINK.
  23. Complaint

    6 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 BULK FOOD CONTAINERS MUST BE RE-LABELED.
    • 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. ALL TO GO CONTAINERS MUST BE STORED INVERTED.
    • 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. MUST NOT USE CARDBOARD OR DUCT TAPE AS LINER FOR SHELVING THROUGHOUT FRONT AND REAR PREP. METAL SPICE SHELVING MUST CLEAN.
    • 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.ALL ARTICLES STORED UNDER REAR STORAGE TO GO CONTAINERS MUST BE ELEVATED FROM FLOOR 6" OR ABOVE AND FLOORS CLEAN, REMOVE DEBRIS. FLOOR UNDER BREAD CUTTING PREP TABLE WITH MISSING TILES, ACCUMULATING DEBRIS. MUST REPLACE. FLOOR OF WALK IN FREEZER WITH DEBRIS AND ICE ACCUMULATION, MUST CLEAN/REMOVE.
    • 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. WALLS AT MOP SINK WITH BLACK MOLD. MUST CLEAN, REPLACE MOLDED CAULKING.
    • 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. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. UNUSED PASTA BOILER IN REAR PREP MUST BE STORED CLEAN.

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