Skip to content
Loading map…

THE PEPPER CANISTER

509 N WELLS ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

THE PEPPER CANISTER has been inspected 12 times by Chicago Department of Public Health since December 6, 2010. The most recent inspection, on January 12, 2022, found no infractions.

1 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 December 13, 2019. 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 2 times across 2 separate inspections, most recently on December 13, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 on June 26, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 25 times across 11 separate inspections, most recently on December 13, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 6 times across 5 separate inspections, most recently on May 30, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN. NO CITATION.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • LOW TEMP DISH WASHING MACHINE IN MAIN KITCHEN NOT SANITIZING AT FINAL RINSE. 0PPM OBTAINED AT CL TEST STRIP. MACHINE WAS BEING USED DURING INSPECTION. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION / PRIORITY VIOLATION 7-38-025.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO DISCLAIMER NO REMINDER ON MENU FOR FOOD THAT CAN BE COOKED TO ORDER ( HAMBURGERS ). INSTRUCTED TO PROVIDE.NO CITATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MEAT SLICER NOT CLEAN BEHIND BLADE, FOOD DEBRIS NOTED. SODA GUN HOLDER AT BAR NOT CLEAN AND NOT DRAINING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.
  3. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED HEAVY GREASE AND CHAR ACCUMULATING ON THE SIDES OF THE GRILL, TOP OF THE STOVE AND FLAT TOP GRILL. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLES IN THE CEILING ABOVE THE BASEMENT ICE MACHINE, WHERE DRYWALL HAS BEEN CUT AWAY AND PIPES EXPOSED. INSTRUCTED TO REFINISH CEILING TO BE SMOOTH AND EASILY CLEANABLE.
  4. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED COOK LINE PREP TOP COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 53 DEGREES F WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST MAINTAIN AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED IN THE COOK LINE PREP TOP COOLER AT IMPROPER TEMPERATURES: RICE, 61 DEGREES F; PICO DE GALLO, 61 DEGREES F; SAUSAGE, 58-60 DEGREES F; CHEESE, 58-60 DEGREES F; STEAK, 57 DEGREES F; HAMBURGER, 58 DEGREES F; DELI MEATS, 57 DEGREES F; HUMMUS, 60 DEGREES F; CUT TOMATO, 51-56 DEGREES F; SOUR CREAM, 54 DEGREES F; EGGS, 54 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 30 LBS OF PRODUCT WORTH $100. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED HEAVY GREASE AND CHAR ACCUMULATING ON THE SIDES OF THE GRILL, TOP OF THE STOVE AND FLAT TOP GRILL. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLES IN THE CEILING ABOVE THE BASEMENT ICE MACHINE, WHERE DRYWALL HAS BEEN CUT AWAY AND PIPES EXPOSED. INSTRUCTED TO REFINISH CEILING TO BE SMOOTH AND EASILY CLEANABLE.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SLIGHT BUILD-UP AT THE INNER PANEL OF THE ICE MACHINE LOCATED IN THE BASEMENT AT BOTH CORNERS.ALSO FOUND EXCESSIVE GREASE ACCUMULATION INSIDE THE DEEP FRYER IN THE KITCHEN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND DIRTY AND FOUL URINE ODORS IN THE MEN'S RESTROOM FLOOR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT FIXTURES ABOVE FREEZERS AND REFRIGERATORS IN THE BASEMENT AREA WITHOUT LIGHT SHIELD COVERS OR SHATTER PROOF BULBS.MUST PROVIDE LIGHT SHIELD COVERS OR SHATTER PROOF BULBS FOR THE ABOVE STATED LIGTH FIXTURES.
  6. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WATER STAINED SECTION OF CEILING NEAR THE ICE MACHINE IN BASEMENT STORAGE.INSTRUCTED TO REPAIR AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE FOR FOOD HANDLER CERTIFICATES AND MAINTAIN AS REQUIRED.
  7. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCES THROUGHOUT INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINES, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED. SERIOUS VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE BLACKENED CAULK ABOVE THE KITCHEN 3 COMPARTMENT SINK AND MAINTAIN TO SMOOTH AND EASILY CLEANABLE SURFACES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WATER STAINED SECTION OF CEILING NEAR THE ICE MACHINE IN BASEMENT STORAGE.INSTRUCTED TO REPAIR AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT SHIELD AT KITCHEN HOOD.INSTRUCTED TO PROVIDE LIGHT SHIELD OR PROVIDE SHATTER-PROOF LIGHTING AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE 2 BROKEN SINK STOPPERS AT KITCHEN 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED VISIBLE CRACKS AT END OF ICE SCOOP FOR ICE MACHINE.INSTRUCTED TO REPLACE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE FOR FOOD HANDLER CERTIFICATES AND MAINTAIN AS REQUIRED.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED A SLIMY SUBSTANCE INSIDE THE SODA GUN HOLDERS AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.ALSO NOTED ICE BUILD UP INSIDE THE CHEST FREEZER AT THE BASEMENT DRY STORAGE. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW WATER DRAIN AT THE 3 COMPARTMENT SINKS. INSTRUCTED TO REPAIR AND MAINTAIN.
  9. Canvass Re-Inspection

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS(PLATES, BOWLS ETC) ON SHELVES AT THE KITCHEN NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED HOLES ON INNER DOOR OF SERVICE COOLER AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.NOTED NO LIDS AT THE ICE BIN OF THE BAR. INSTRUCTED TO PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLES ON CEILING ABOVE ICE MACHINE AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO SEAL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED MISSING SHIELDS AND LIGHT BULB ABOVE 2 DOOR REFRIGERATION AND ABOVE 3 COMPARTMENT SINK ON THE FIRST FLOOR. INSTRUCTED TO PROVIDE LIGHT SHIELDS AND NEW BULB.
  10. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED WASTE WATER WITH GREASE AND FOOD DEBRIS BACKING UP AT THE 3 COMPARTMENT SINK AND NOT DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS(PLATES, BOWLS ETC) ON SHELVES AT THE KITCHEN NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED HOLES ON INNER DOOR OF SERVICE COOLER AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.NOTED NO LIDS AT THE ICE BIN OF THE BAR. INSTRUCTED TO PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN INNER LINING OF ICE MACHINE, SANITIZE AND MAINTAIN.MUST ALSO DETAIL CLEAN ALL SODA GUN HOLDERS AT THE BAR WITH GRAYISH SUBSTANCE INSIDE GUN HOLDERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLES ON CEILING ABOVE ICE MACHINE AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO SEAL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED MISSING SHIELDS AND LIGHT BULB ABOVE 2 DOOR REFRIGERATION AND ABOVE 3 COMPARTMENT SINK ON THE FIRST FLOOR. INSTRUCTED TO PROVIDE LIGHT SHIELDS AND NEW BULB.
  11. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BAR ICE BINS MISSING COVERS. INSTRUCTED TO INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER NOT CLEANED PROPERLY, FOOD DEBRIS NOTED ON BLADE COVER, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN BASEMENT STORAGE ROOM IN POOR REPAIR, A HOLE AND DAMAGED SECTION OF CEILING NOTED. INSTRUCTED TO REPAIR.
  12. Canvass

    3 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. PREP AREA REACH IN COOKLINE COOLER RUBBER DOOR GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS.
    • 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 THICK DUST BUILD ON PREP COOLER CONDENSER AND SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. CEILING LIGHT COVER CRACKED ABOVE POT WASH 3-COMPARTMENT SINK SHELF. MUST REPLACE DAMAGED LIGHT COVER.

Nearby inspected facilities

Own this business? Add a badge to your website