THE WAREHOUSE BAR & PIZZERIA

1419 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

10 inspections

1. CanvassMay 7, 2024

   0 infractions

2. Complaint Re-InspectionApr 18, 2024

   3 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED VENTILATION NOT WORKING IN THE CUSTOMERS/ EMPLOYEES WASHROOM. MUST REPAIR MECHANICAL VENTILATION.
3. ComplaintApr 12, 2024

   13 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO EXPOSED HAND WASHING SINK IN BASEMENT BAR AREA. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS IN THE 2-DOOR TALL PREP COOPER IN FOOD PREPARATION AREA. OBSERVED COOKED CHICKEN WITH INTERNAL TEMPERATURE OF 87.7F MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELYT 3.5 LBS OF FOOD VALUE OF $60. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
   • 40. PERSONAL CLEANLINESS
     • OBSERVED EMPLOYEES PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
   • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
     • OBSERVED NO HOT WATER AVAILABLE AT THE 3-COMPARTMENT SINK LOCATED IN THE BASEMENT. HOT WATER HANDLE BROKEN. INSTRUCTED TO REPAIR AND MAINTAIN HOT WATER AT ALL TIMES MINIUM TEMPERATURE 110.0F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED LOW WATER PRESSURE AT THE HAND WASHING SINK IN THE MEN'S WASHROOM. MUST REPAIR AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE CUSTOMERS AND EMPLYEES WASHROOMS. MUST PROVIDE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN FLOORS CLEAN AT ALL TIMES.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED VENTILATION NOT WORKING IN THE CUSTOMERS/ EMPLOYEES WASHROOM. MUST REPAIR MECHANICAL VENTILATION.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED DUST BUILD UP ON VENTILATION VENTS IN CUSTOMERS AND EMPLOYEES WASHROOMS. MUST CLEAN AND MAINTAIN.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED FOOD HANDLING EMPLOYEES WITHOUT FOOD HANDLER TRAINING CERTIFICATES. MUST PROVIDE PROOD OF FOOD HADLER TRAINING FOR ALL THE EMPLOYEES WHO DO NOT HAVE CITY OF CHICAGO SANITATION CERTIFICATE.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST OBTAIN CERTIFICATE AND MAINTAIN.
4. CanvassOct 8, 2015

   0 infractions

5. CanvassMar 17, 2014

   5 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • ALL FOOD CONTAINERS WITH READY TO EAT FOODS INSIDE THE REACH IN COOLER AND WALK IN COOLER MUST HAVE A LABEL AND DATE. ALSO LABEL ALL BULK CONTAINERS WITH FLOUR.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • CAULK ALONG THE 3 COMPARTMENT SINK SPLASH GUARD WORN OUT AND WITH MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR ALONG THE WALL BASE ALL CORNERS IN THE DINING AREA IN THE BASEMENT AND AROUND THE WATER HEATER IN THE BASEMENT NEEDS DETAIL CLEANING AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • VENT COVER INSIDE BOTH WASHROOMS IN THE BASEMENT WITH DUST BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN. CEILING AND WALL IN BOTH WASHROOM IN THE BASEMENT WITH SPIDER WEB. MUST CLEAN IN DETAIL AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • INSTRUCTED TO INSTALL A BACK FLOW PREVENTIVE DEVICE ON THE ICE MAKER MACHINE AND COFFEE /CAPPUCCINO MACHINE CONNECTED TO THE WATER LINE.
6. CanvassMar 11, 2014

   0 infractions

7. CanvassJun 19, 2013

   4 infractions

   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • WALL MOUNTED FRY SLICER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT KITCHEN. MUST BE SMOOTH CLEANABLE MATERIAL. MUST NOT USE DUCT TAPE AS PADDING FOR BAR THREE COMPARTMENT SINK AND REAR PREP TABLE.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS BEHIND COOLERS AT 1ST FLOOR BAR WITH DIRT/DEBRIS. MUST CLEAN AND MAINTAIN. ALL STORED ITEMS IN BASEMENT STORAGE ROOM MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • HOLE IN WALL AT REAR EXIT KITCHEN DOOR WITH ELECTRICAL WIRING. MUST SEAL HOLE IN WALL. MUST NOT USE DUCT TAPE TO SEAL WALLS AND ELECTRICAL SOCKETS THROUGHOUT KITCHEN.
8. CanvassMay 29, 2012

   2 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • REPLACE THE TORN DOOR GASKET INSIDE OF THE 1 DOOR PREP COOLER.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • REPAIR THE SINK STOPPER LEVERS FOR THE MIDDLE AND RIGHT COMPARTMENTS OF THE 3 COMPARTMENT SINK IN THE PREP AREA SO THAT THEY BOTH CAN HOLD WATER IN THE SINK BASIN.
9. Canvass Re-InspectionMay 26, 2010

   1 infraction

   • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
     • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM 5-19-10 NOT CORRECTED. #29- PREVIOUS MINOR VIOLATIONS NOT CORRECTED. #30-ALL PREPARED FOODS IN WALK IN COOLER MUST BE LABELED AND DATED. #35- MUST SEAL ALL OPENINGS, HOLES IN WALL BEHIND PIZZA OVEN. MANAGEMENT IS CORRECTING DURING THIS INSPECTION.
10. CanvassMay 19, 2010

    10 infractions

    • 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. OBSERVED FRUIT/DRAIN FLIES IN THE FOLLOWING AREAS: BEHIND FRONT DINING BAR, IN FRONT AND REAR DINING ROOM, IN MENS WASHROOM AND HALLWAY TO WASHROOM ADJACENT TO FRONT DINING ROOM AND IN REAR DISH AREA AT UTILITY MOP SINK. INSTRUCTED TO HAVE PEST CONTROL CO. FURTHER TREAT FOR FLIES, REMOVE ALL MOIST ORGANIC MATERIAL FROM FLOORS OF ALL AFFECTED AREAS, SEAL ALL OPEN WET CREVICES TO MINIMIZE OR ELIMINATE ACTIVITY. APPROXIMATLEY OVER 30 FLIES.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. SUMMARY REPORT FROM 6-19-09 #161359 STATING THAT CRITICAL VIOLATIONS HAD BEEN CORRECTED DURING THAT INSPECTION WAS NOT POSTED IN PLAIN VIEW OF ITS CUSTOMERS. REPORT WAS FOUND STORED INSIDE PREVIOUS REPORTS.
    • 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 NOT CORRECTED FROM 6-19-09 #161359.#30- ALL PREPARED FOODS INSIDE WALK IN COOLER MUST BE LABELED AND DATED.#32- RUSTED WIRE STORAGE RACKS IN THE WALK IN COOLER MUST REMOVE RUST OR REPLACE.#35- MUST REPLACE/REPAIR BASE BOARDS AT THE DISH AREA THREE COMPARTMENT SINK. CLEAN WALL AT UTILITY MOP SINK. REPAIR WALL, SEAL ALL OPENINGS BEHIND PIZZA OVEN AND AT PREP AREA.
    • 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. KNIFE FOUND IMPROPERLY STORED BETWEEN SINK AND WALL AT FRONT BAR. MUST PROPERLY STORE. ALL TO GO CONTAINERS STORED IN BASEMENT AND PREP MUST BE 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 TINFOIL OR CARDBOARD AS LINER FOR SHELVING.
    • 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. DISH RACKS USED FOR DISH WASHING AT DISH MACHINE STAINED BLACK WITH ACCUMULATE DIRT, MUST REPLACE.
    • 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 NOT USE CARDBOARD AS MATTING FOR 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. DAMAGED WALL AT ENTRANCE TO KITCHEN AND STAIRWELL TO BASEMENT.
    • 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. BAR ICE BIN MUST PROPERLY DRAIN TO FLOOR DRAIN.
    • 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. COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.