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THE PREVIOUS ADMINISTRATION

3152-3154 W DIVERSEY AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

THE PREVIOUS ADMINISTRATION has been inspected 2 times by Chicago Department of Public Health since July 11, 2013. The most recent inspection, on August 1, 2013, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food temperature control and Handwashing and staff hygiene.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on July 11, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on July 11, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on July 11, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on July 11, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 6 times across 2 separate inspections, most recently on August 1, 2013. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.

2 inspections

  1. License Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS AND BASEMENTS REQUIRE A DETAIL CLEANING TO SMOOTH,EASILY CLEANABLE SURFACES THROUGHOUT THE PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTERED CONDITIONS FROM THE BASEMENTS DUE TO POTENTIAL PEST HARBORAGE.
  2. License

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ALL COOLERS MUST BE ON AND PROPERLY MAINTAINING TEMPS 40'F AND BELOW.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND PAPER TOWEL DISPENSERS AT ALL HAND WASHING STATIONS.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • ENTRY WAYS TO FOOD PREP AREA,BAR AREA MUST BE PROTECTED AGAINST PUBLIC CONTAMINATION MUST PROVIDE A BARRIER OR SWINGING DOORS.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROVIDE A PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTS INCLUDE A MAP LOCATOR TO IDENTIFY ALL PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GARBAGE DUMPSTER NOT MAINTAINED OVERFLOWING TRASH.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • MUST HAVE ORIGINAL FOOD SANITATION CERTIFICATE ON PREMISES AT TIME OF INSPECTION, XEROX COPY IS NOT ACCEPTABLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE,MAINTAIN 3 SINK STOPPERS FOR THE 3 COMP BAR SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN,SANITIZE INTERIOR/EXTERIORS OF COOLERS,INTERIOR BASINS OF SINKS,COOKING EQUIPMENTS,PREP TABLE CUTTING BOARD ETC.THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS AND BASEMENTS REQUIRE A DETAIL CLEANING AND SEAL NOTICEABLE OPENINGS ON FLOORS WHERE NOTED TO MANAGEMENT AND INSTALL 4" INCH COVING IN THE AREAS MISSING WHERE NOTED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS ON EXPOSED BRICK AT DINING AREAS AND EXPOSED BRICK ON WALL/CEILING BEHIND BAR SERVICE MUST BE SMOOTH,EASILY CLEANABLE SURFACES.ALSO,MUST REMOVE PEELING PAINT/DEBRIS FROM CEILING IN THE KITCHEN FOOD PREP AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES. MUST SEAL OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES THROUGHOUT THE PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS IN THE KITCHEN FOOD PREP AREAS MUST BE SHIELDED OR PROVIDE SHATTER PROOF LIGHT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR MOP SINK,ICE MACHINE. THE HOOD ABOVE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING AND INSTALL MECHANICAL VENTILATION FOR THE EAST SIDE TOILET ROOM.ALSO,REPAIR WATER LEAK AT PIPE BENEATH THE 3 COMP BAR SINK AND SPRAYER AT 3 COMP KITCHEN SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTERED CONDITIONS FROM THE BASEMENTS DUE TO POTENTIAL PEST HARBORAGE.

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