THE PEASANTRY
2723 N CLARK ST, CHICAGO, IL 60614 · Restaurant
13 inspections
- Canvass
0 infractions
- Canvass Re-Inspection
6 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Inspector Comments: MUST LABEL FOOD STORAGE CONTAINER WHEN FOOD IS NOT IN ORIGINAL CONTAINER
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- MUST INVERT BOWLS ON DISH STORAGE SHELVING UNIT IN 1ST FL. HALLWAY
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Inspector Comments: MUST REPAIR OR REPLACE TOPSIDE LID OF 1ST FL. PREP COOLER IN POOR REPAIR .MUST REMOVE RUST FROM SHELVING UNITS IN 3- DOOR 1ST FL. PREP COOLER.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS INBASEMENT WINE STORAGE AREA
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN GREASE AND FOOD DEBRI FROM INTERIOR OF OVEN,FRYER CABINETS,GRILL TABLE,BASEMENT MIXER PREP TABLE,WALK IN COOLER FANGUARD COVERS AND SHELVING UNITS,LOWER CABINET IN 1ST FL. WAIT STATION AREA AND BASEMENT COOLER IN WAIT STATION AREA,VENT COVERS IN 3- DOOR REACH IN COOLER,EXTERIOR OF FOOD STORAGE CONTAINERS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- : MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER COOKING EQUIPMENT,COOLERS AND SHELVING UNITS,FLOOR DRAINS.MUST REPAIR OR REPLACE LOOSE FLOOR TRIM AT ENTRY TO BEER WALK IN COOLER
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST CLEAN DUST BUILD UP FROM CEILING TILES AND VENTILATION VENTS IN 1ST FL. PREP AREA,GREASE AND FOOD DEBRI FROM FILTERS AND HOOD.MUST REPLACE OR REPAIR SOME MISSING CEILING TILES IN 1ST FL. PREP AREA,STAINED CEILING TILES IN LOCKER AREA,WALL NEAR REAR DOOR IN POOR REPAIR.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN 1ST FL. DINING AREA AND BASEMENT OVER 3- COMP SINK.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
8 infractions
- 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
- OBSERVED NO 90- DAY SHELLFISH TAGS IN PLACE ON 9LBS.OF MUSSELS ON ICE IN A CONTAINER IN 3- DOOR REACH IN COOLER.MUST PROVIDE SHELLFISH TAGS WITH PRODUCT UNTIL FININSHED.PRODUCT WAS DISCARDED BY MANAGER.APPX 9LBS.$22.50.(CRITICAL 7-38-005 B-2)
- 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 APPX. 20 OR MORE LIVE SMALL FLIES FLYING AROUND,ON WALLS AND CEILING IN PREP AREAS,1ST FL,DINING AREA1ST FL.,WAIT STATION AREAFLOOR DRAINS IN BASEMENT,INSIDE OF MOPSINK.ALSO FRONT SLIDING GLASS WINDOWS NOT RODENT PROOFED HAS A APPX."3/4-1" ALONG BOTTOM AND ACROSS THE TOP .MUST RODENT SLIDING GLASS WINDOWS .RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/8/16.(SERIOUS 7-38-020)
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST LABEL FOOD STORAGE CONTAINER WHEN FOOD IS NOT IN ORIGINAL CONTAINER.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- MUST INVERT BOWLS ON DISH STORAGE SHELVING UNIT IN 1ST FL. HALL WAY
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST REPAIR OR REPLACE TOPSIDE LID OF 1ST FL. PREP COOLER IN POOR REPAIR .MUST REMOVE RUST FROM SHELVING UNITS IN 3- DOOR 1ST FL. PREP COOLER.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS IN BASEMENT WINE STORAGE AREA.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN GREASE AND FOOD DEBRI FROM INTERIOR OF OVEN,FRYER CABINETS,GRILL TABLE,BASEMENT MIXER PREP TABLE,WALK IN COOLER FANGUARD COVERS AND SHELVING UNITS,LOWER CABINET IN 1ST FL. WAIT STATION AREA AND BASEMENT COOLER IN WAIT STATION AREA,VENT COVERS IN 3- DOOR REACH IN COOLER,EXTERIOR OF FOOD STORAGE CONTAINERS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER COOKING EQUIPMENT,COOLERS AND SHELVING UNITS,FLOOR DRAINS.MUST REPAIR OR REPLACE LOOSE FLOOR TRIM AT ENTRY TO BEER WALK IN COOLER.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST CLEAN DUST BUILD UP FROM CEILING TILES AND VENTILATION VENTS IN 1ST FL. PREP AREA,GREASE AND FOOD DEBRI FROM FILTERS AND HOOD.MUST REPLACE OR REPAIR SOME MISSING CEILING TILES IN 1ST FL. PREP AREA,STAINED CEILING TILES IN LOCKER AREA,WALL NEAR REAR DOOR IN POOR REPAIR.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN 1ST FL. DINING AREA AND BASEMENT OVER 3- COMP SINK.
- 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
- Canvass Re-Inspection
0 infractions
- Canvass
4 infractions
- 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
- FOUND OUTSIDE GREASE CONTAINER AND SURROUNDING AREAS NOT MAINTAINED. GREASE CONTAINER RIM AND LID WITH GREASE ACCUMULATED AND SURROUNDING AREAS WITH DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-38-020
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN IN DETAIL AND SANITIZE THE CHOPPING BOARD OR REPLACE AND MAINTAIN.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- SOLID LIGHT SHIELD ABOVE THE PREP COOLER IN THE COOK LINE. MUST REPLACE AND MAINTAIN.
- 45. FOOD HANDLER REQUIREMENTS MET
- NOT ALL EMPLOYEES HAVE THE FOOD HANDLER CERTIFICATE YET. MUST PROVIDE NEXT ROUTINE INSPECTION.
- 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
- Canvass
0 infractions
- Canvass
2 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- NO CONSUMER ADVISORY WAS POSTED ON THE MENU OR IN THE RESTAURANT. MANAGEMENT GIVEN CONSUMER ADVISORY TO POST.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MUST PROVIDE LIGHT SHIELDS IN SEVERAL AREA OF THE BASEMENT AND 1ST FLOOR FOOD PREP AREAS.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
2 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- DETAIL CLEAN INTERIOR OF ICE MACHINE LOCATED IN BASEMENT FOOD PREP AREA.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- EXPOSED HANDWASH SINK IN BASEMENT FOOD PREP AREA IS SLOW DRAINING. MUST REPAIR. MUST REPAIR LEAKY FAUCET AT 2-COMPARTMENT SINK IN BASEMENT FOOD PREP AREA.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Complaint
6 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PREP COOLER ACROSS FROM COOKING EQUIPMENT AND NEXT TO PREP TABLE WITH AN AIR TEMPERATURE OF 45.8F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. MUST MAINTAIN THE COOLER BELOW 40F. MANAGER MADE ADJUSTMENT TO THE COOLER AND IT IS NOW AT 38.4F. CRITICAL VIOLATION 7-38-005A.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED RABBIT AT 47.8F, HAMBURGERS AT 49.1F, OCTOPUS AT 51.9F, AND VARIOUS SAUCES AT 49.1F. MANAGEMENT DISCARDED 15# OF FOOD WORTH $42. CRITICAL VIOLATION 7-38-005A.
- 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- UNHYGIENIC FOOD HANDLING PRACTICES OBSERVED BY FOOD HANDLING EMPLOYEES. OBSERVED THE USE OF A COMMON TOWEL HANGING FROM ONE OF THE COOK'S APRONS. OBSERVED THE COOK WIPE THEIR HANDS ON THE TOWEL AND ALSO USE IT TO WIPE FOOD DEBRIS OFF OF FOOD STORAGE CONTAINERS. MANAGEMENT INSTRUCTED TO DISCONTINUE USE OF COMMON TOWELS AND WASH HANDS WHEN NECESSARY. CRITICAL VIOLATION 7-38-010A.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- DETAIL CLEAN THE FLOOR BELOW THE 3 COMPARTMENT SINK IN THE PREP AREA AND IN THE CORNERS OF THE PREP AREA AND ALONG WALLS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- DETAIL CLEAN THE DUST OF THE CEILING TILES IN THE PREP AREA. REPAIR THE DRYWALL AT THE BOTTOM OF THE STAIRCASE.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- INSTALL A DRAIN LINE FOR THE SODA GUN AT THE WAIT STATION.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Complaint
0 infractions
- Canvass
7 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 LABELED AND PREPARED FOODS IN WALK-IN COOLER LABELED AND DATED.
- 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. EXPOSED TABLEWARES MUST BE COVERED/WRAPPED.
- 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 FLOOR DRAINS THROUGHOUT AT ALL SINKS AND DISH FOUND DIRTY. FLOOR UNDER COOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL. ALL STORED TO GO CONTAINERS IN REAR DINING ROOM MUST BE ELEVATED FROM FLOOR. CLEAN POTS AND PANS MUST NOT BE STORED ON FLOORS.
- 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. WATER DAMAGED CEILING TILES THROUGHOUT REAR EXIT AND ENTRANCE TO BASEMENT FOOD STORAGE. MUST REPLACE.
- 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. MUST NOT ATTACH RUBBER HOSE TO NOZZLE OF THREE COMPARTMENT SINK.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- 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 DISH MACHINE IN REAR MUST BE REMOVED FROM PREMISES.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Tag Removal
5 infractions
- 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.REMOVE ALUMINUM FOIL FROM SHELVES,IN PREP AREA.PROVIDE A KNIFE RACK FOR PREP AREA.DO NOT STORE KNIFES BETWEEN EQUIPMENT
- 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 OF DEEP FRYER(EXCESS 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.CLEAN FLOOR UNDER COOKING EQUIPMENT ,EXCESS GREASE.REMOVE CARDBOARDS FROM FLOORS
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE BROKEN LIGHT SHIELD IN BASEMENT PREP AREA.(THROUGHOUT)
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment.NEED TO PROVIDE ICE SCOOP CONTAINER TO STORE ICE SCOOP.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
8 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER AT IMPROPER TEMPERATURE(52F TO 58.6F)IN PREP AREA.MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE .FAX A LETTER WHEN UNIT IS FIXED(FAX #312 746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO62507-13
- 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. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE,STORED FROM ABOVE UNIT: TOFU AT TEMP OF 52F TO 54F;VARIOUS KIND OF FISH(SCALLOPS ,SEA BASS) AT TEMP OF 49F TO 56F; CHICKEN AT TEMP OF 53.9F; BEEF AT TEMP OF 53,9F; FRESH EGGS AT TEMP OF 70.7F; SOAKED MUSHROOMS IN WATER AT TEMP OF 66F;NO TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED.POUNDS 20, VALUE 150.CRITICAL VIOLATION:7-38-005(A) H000062507
- 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 180F. NO SANITIZE SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE AND CERTIFIED FOOD HANDLER WASHING AND RINSING MULTI USE UTENSILS(SPOONS, FORKS, CUPS AND FOOD CONTAINERS)IN BOTH 3 COMPARTMENT SINKS(PREP AND FRONT AREA)WITHOUT USING SANITIZING SOLUTION.SET UP SINK (WASH,RINSE AND SANITIZE,100PPM).CRITICAL VIOLATION:7-38-030 HOOOO62508-14
- 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.REMOVE ALUMINUM FOIL FROM SHELVES,IN PREP AREA.PROVIDE A KNIFE RACK FOR PREP AREA.DO NOT STORE KNIFES BETWEEN EQUIPMENT
- 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 OF DEEP FRYER(EXCESS 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. CLEAN FLOOR UNDER COOKING EQUIPMENT ,EXCESS GREASE.REMOVE CARDBOARDS FROM FLOORS.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE BROKEN LIGHT SHIELD IN BASEMENT PREP AREA.(THROUGHOUT)
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. NEED TO PROVIDE ICE SCOOP CONTAINER TO STORE ICE SCOOP.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE