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TORTILLA SOUP

3809-11 N HARLEM AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

TORTILLA SOUP has been inspected 19 times by Chicago Department of Public Health since November 10, 2010. The most recent inspection, on October 18, 2016, found no infractions.

5 of 19 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: Food temperature control, Pests and Food source, labelling and allergens.

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.

  • 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 6 times across 3 separate inspections, most recently on April 1, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 3 separate inspections, most recently on November 16, 2012. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 once on October 30, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 April 1, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on September 13, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

19 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LOW HOT WATER PRESSURE AT FAUCET OF THREE COMPARTMENT SINK AT BAR AREA,
  3. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, DATED 07/10/2015, INSPECTION REPORT # 1560097, FOR VIOLATIONS LISTED BELOW: 33 INSTRUCTED TO CLEAN AND MAINTAIN EXTERIOR SURFACES OF COOKING EQUIPMENT WITH EXCESSIVE GREASE BUILD-UP IN COOKING AREA, 34 MUST CLEAN AND MAINTAIN FLOORS THROUGHOUT INSIDE WALK-IN COOLER, KITCHEN AND STORAGE AREAS, 36 INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTERPROOF LIGHT BULB IN KITCHEN HOOD ABOVE COOKING EQUIPMENT, 41 INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN REAR PREP/STORAGE AREA TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING, 45 NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE. INFORMATION PROVIDED, SERIOUS CITATION: 7-42-090
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI-USE UTENSILS IMPROPERLY STORED, INSTRUCTED TO STORE IN ONE DIRECTION OR HANDLES FACING UP,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • LARGE AMOUNTS OF ICE BUILD-UP INSIDE WALK-IN FREEZER, INSTRUCTED TO REMOVE AND BETTER MAINTAIN, AND REAR AREA PRODUCE DOOR HANDLE IN POOR REPAIR, INSTRUCTED TO REPAIR,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL INSIDE ICE MACHINE NOT CLEAN, AND BOTTOM SHELF IN PRODUCE COOLER NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LOW HOT WATER PRESSURE AT FAUCET OF THREE COMPARTMENT SINK AT BAR AREA,
  4. Canvass

    9 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND REFINISH OR REPLACE (STEAM TABLE)CUTTING BOARD WITH DEEP SEAMS AND STAIN IN PREP/COOKING AREA.----------MUST PROVIDE TIGHT FITTING LIDS FOR (2) ICE BIN BEHIND BAR.----------MUST CLEAN AND REPAINT OR REPLACE GREASE BOX EXTERIOR TOP/COVER WITH GREASE AND RUST BUILD-UP UNDERNEATH 3 COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN EXTERIOR SURFACES OF COOKING EQUIPMENT WITH EXCESSIVE GREASE BUILD-UP IN COOKING AREA.--------MUST CLEAN AND MAINTAIN SODA GUN HOLDER BEHIND BAR TO PREVENT PEST HARBORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPLACE MISSING FLOOR TILES (ENTRANCE) INSIDE WALK IN COOLER.---------MUST CLEAN AND MAINTAIN FLOORS THROUGHOUT INSIDE WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE MISSING CEILING TILE ABOVE PREP/COOKING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTERPROOF LIGHT BULB IN KITCHEN HOOD ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR FAUCET NECK WITH HEAVY LEAK AT 3 COMPARTMENT SINK (LEFT FAUCET) AND FAUCET NECK AT ONE COMPARTMENT/PREP SINK IN PREP/COOKING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN REAR PREP/STORAGE AREA TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP STORED ON TOP OF ICE INSIDE ICE BIN BEHIND BAR. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE. INFORMATION PROVIDED.
  5. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in walk in cooler, must properly dated in walk in cooler.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor tiles in walk in cooler that were damaged, shall be repaired/replaced.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in rear kitchen areas, shall be provided/replaced.
  6. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Ice bin covers at the bar area are missing.Must provide and maintain. Shelvings inside the Walk-in-cooler are rusty.Must repair and maintain.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Remove excessive grease build-up on exterior surfaces of grease trap box beneath the 3 compartment sink.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors inside the furnace rooms,closets are dirty.Clean floors in detail throughout the premises.Elevate stored items inside the closets 6" off floor/wall for easier cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shield inside the walk-in-cooler is in poor repair.Must repair and maintain with adequate lighting at all times.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Additional exposed handsink is needed at the rear preaparation area/dishwashing machine for handwashing and repair water leaks at drain pipes beneath the 3 compartment sinks at bar areas.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • A metal stem thermometer is needed for monitoring food temperatures and maintain at all times.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Ice dispensing utensil for ice machine not properly stored.Must store in a clean container,invert to prevent contamination before use.
  7. Canvass

    0 infractions

  8. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls/ceiling that had peeling paint/.plaster by dish machine area shall be repaired/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in rear storage area, shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Above had no mop sink on premises, must provide mop sink to premises.
  9. Canvass

    0 infractions

  10. Canvass

    0 infractions

  11. Complaint Re-Inspection

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ADDITIONAL CLEANING OF FLOORS UNDER AND AROUND COOKING EQUIPMENT WITH DEBRIS AND GREASE ACCUMULATION.----------MUST REPAIR FLOOR BASEBOARD IN POOR REPAIR AND WITH HOLES BEHIND COOKING EQUIPMENT (BETWEEN COOKING EQUIPMENT AND 3 COMPARTMENT SINK).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL AND MAINTAIN FILTERS AND KITCHEN HOOD ABOVE COOKING EQUIPMENT WITH HEAVY DUST AND GREASE BUILD-UP.-----------MUST REPLACE HEAVY WATER STAINED CEILING TILES ABOVE REAR DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHTING IN WALK-IN FREEZER. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON NOZZLE OF THREE COMPARTMENT SINK. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED STANDING WATER (DRAINAGE) IN BETWEEN 2ND COMPARTMENT AND 3RD COMPARTMENT OF THE 3 COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED TO FIX.
  12. Complaint

    10 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OVERFLOWING GARBAGE BAGS CONTAINING FOOD IN BOTH OUTDOOR WASTE CONTAINERS.LIDS UNABLE TO CLOSE AND BAGS FOUND GNAWED AND TORN OPEN. INSTRUCTED TO REMOVE OVERFLOWING GARBAGE.SERIOUS CITATION ISSUED 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES OR POSTED. SERIOUS CITATION ISSUED 7-38-012.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • NO HOT WATER IN CUSTOMER MENS AND LADIES WASHROOM. MUST PROVIDE HOT AND COLD RUNNING WATER. SERIOUS CITATION ISSUED 7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED DIRTY DISHES FROM THE EVENING BEFORE. MUST CLEAN DIRTY DISHES DAILY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING FOUND DIRTY WITH FOOD AND GREASE DEBRIS: INTERIOR/EXTERIOR ALL COOKS LINE EQUIPMENT, ALL SINKS IN BOTH FOOD PREP AREAS, DISH MACHINE, ALL PREP TABLES AND CUTTING BOARDS. MUST CLEAN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT ENTIRE ESTABLISHMENT WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. INCLUDING FLOOR OF WALK-IN FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS ON COOKS LINE WITH FOOD SPLATTER AND GREASE. MUST CLEAN. MISSING WALL TILES ON COOKS LINE AND IN REAR PREP. MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHTING IN WALK-IN FREEZER. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON NOZZLE OF THREE COMPARTMENT SINK. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORED ITEMS THROUGHOUT MUST BE ELEVATED AND ORGANIZED.
  13. Complaint

    0 infractions

  14. Short Form Complaint

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOR NEXT INSPECTION
  15. Complaint Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE PROPERLY DESIGNED COVERS FOR ICE BINS IN BAR
  16. Complaint

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DISHMACHINE IS NOT BEING USED AT THIS TIME,IMPROPER SANITIZING RINSE OF 10 ppm CHLORINE,TAG REMAINS ON THE DISHMACHINE ,INSTRUCTED TO FAX LETTERTO CDPH 312-746-4240 WHEN DISHMACHINE HAS BEEN FIXED ,MUST BE 100 ppm CHLORINE FINAL RINSE,NO CITATION ISSUED. EQUIPMENT ORIGINALLY TAGGED ON 9/13/11. PROVIDE CHLORINE TEST KIT.
    • 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 RODENT PROOFED,SERIOUS VIOLATION,CITATION ISSUED-FOUND REAR EXIT DOORS WITH 1 INCH GAP AT THE BOTTOM OF DOORS,GIVEN 7 DAYS TO CORRECT VIOLATION,INSTRUCTED TO PROPERLY SEAL DOORS,MUST BE RODENT PROOFED; FOUND 30 MICE DROPPINGS BESIDE 2 DOOR COOLER,BEHIND AIR FAN,CORNERS OF ROOM LEADING TO THE WASHROOMS,SERIOUS VIOLATION,GIVEN 7 DAYS 03-27-12 TO CORRECT VIOLATION, RECOMMENDED TO CALL PEST CONTROL COMPANY FOR SERVICE.
    • 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 REPORT #557541,09-13-12 NOT CORRECTED,NOW SERIOUS VIOLATION,#33 CAN OPENER, AND COOKING EQUIPMENT NOT CLEANED,INSTRUCTED TO DETAIL CLEAN AND SANITIZE SAME;#34 FLOOR BEHIND EQUIPMENT,ALONG WALL BASE AND STORAGE ROOMS NOT CLEANED INSTRUCTED TO DETAIL CLEAN AND SANITIZE;#36 LIGHT BULB INSIDE WALK IN COOLER NOT SHIELDED,INSTRUCTED TO PROVIDE LIGHT SHIELD; #41 UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED ON PREMISES,INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES FROM THE FLOOR; GIVEN 7 DAYS 03-27-12 TO CORRECT VIOLATIONS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE DRAIN STOPPERS IN 3 COMPARTMENT SINK WHICH WILL PROPERLY FIT INTO THE DRAINS. MUST PROVIDE PROPERLY DESIGNED COVERS FOR BAR ICE BINS (CURRENTLY USING SHEET PANS).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE FOLLOWING UNCLEAN:SHELVES IN WALK IN COOLER,CHOPPING BOARDS,GREASE BOXES, SHELVES, UNUSED COOLERS, BUCKETS/COVERS OF DISHMACHINE CHEMICALS, EXTERIOR OF DISHMACHINE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT IN PREP AREA NOT SHIELDED,MUST PROVIDE LIGHT SHIELD; FURNACE ROOM WITHOUT LIGHT,MUST PROVIDE LIGHT
  17. Canvass

    14 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Facility not maintaining proper temperature. Walk-in cooler internal temperature at 53.9 F while storing potentially hazardous foods. Instructed that internal temperature of cooler must maintain 40 F or below. Critical citation issued 7-38-005(A). "Held for Inspection" tag placed on walk-in cooler.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Potentially hazardous foods in cooler stated above not maintaining proper temperature. Found Ribs Tips 10lbs at 52.4 F, Ribs 15 lbs at 52.1 F, Hot links 3 lbs at 53.0 F, Chicken Wings 3 lbs at 52.4 F and Eggs 2 dz at 51.4 F. Instructed manager that potentially hazardous foods must maintain 40 F or below. Manager voluntarily denatured and discarded. Approximately 33 lbs, value $150. Critical citation issued 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Sanitizing rinse for equipment and utensils not at proper concentration. While in use by employee, low temperature dishmachine not at proper concentration or sanitizing rinse. Chlorine sanitizer at 0 ppm. Chlorine bucket completely empty and establishment didn't have not have any dishmachine sanitizer or chemical test kit available. Instructed that dishmachine must have chlorine sanitizer rinse at 100 ppm to proper sanitize equipment and utensils. Critical citation issued 7-38-030. "Held for Inspection" tag placed on dishmachine.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facilities not maintained or operated. While running and draining water in middle of three compartment sink, water coming back-up left and right sides of sink. Instructed manager to detail clean grease trap and/or drainline to prevent inadequate disposal of waste water. Serious citation issued 7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Ice bins not covered in bar area. Instructed to provide covers for ice bins to protect ice during storage.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener, exhaust hood, filters and cooking equipment not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor behind equipment, along wallbase and storage rooms not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tile not maintained in dining area. Instructed to replace damaged ceiling tile. Ventilation and light covers in prep area not cleaned. Instructed to detail clean. Gap along wallbase not in prep area behind prep table. Instructed to seal gap and/or install coving.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulb inside walk-in cooler not shielded. Instructed to shield bulb.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Employees door room door not self closing. Instructed to install self-closing device.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Soda holder in bar area not provided with drainline for liquid waste. Instructed to attacted drainline to holder.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided for several coolers. Instructed to provided thermometer conspicuous inside coolers.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles and unused equipment stored on premises. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
  18. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOR NEXT REGULAR INSPECTION
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOR NEXT REGULAR INSPECTION
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOR NEXT REGULAR INSPECTION
  19. Canvass

    6 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. NO PEST CONTROL LOGBOOK OR RECEIPT OF SERVICE FROM A PEST CONTROL COMPANY AND FOUND 20 MICE DROPPINGS IN 1 ROOM UNDER POP COOLER,SERIOUS VIOLATION ,CITATION ISSUED;INSTRUCTED MUST BE CONTRACTED WITH A LICENSED PEST COMPANY AND MUST REMOVE DROPPINGS AND CLEAN AND SANITIZE FLOOR;GIVEN 5 DAYS TO CORRECT THE VIOLATION 11-17-10
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CURRENT VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED NOR PRESENT,NOT ON SITE ,PREMISES IS OPEN FOR BUSINESS,SERIOUS VIOLATION,CITATION ISSUED,MUST SHOW PROOF OF ENROLLMENT OR CURRENT CITY OF CHICAGO FOOD SANITATION CERTIFICATE AND MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS IS BEING PREPARED AND SERVED,AT THIS TIME STAFF PREPARED SHRIMP COCKTAIL FOR CUSTOMER
    • 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. NO SUMMARY OF INSPECTION REPORT POSTED VISIBLE TO CUSTOMERS,SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED MUST AT ALL TIMES POST THE SUMMARY OF INSPECTION REPORT IN THE PREMISES VISIBLE TO CUSTOMERS
    • 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. COOKING HOOD FULL OF GREASE,MUST CALL SERVICE FOR CLEANING,MUST CLEAN AND MAINTAIN
    • 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. CHOPPING BOARD WITH DEEP BLACK CUTS ,MUST 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. FLOOR UNDER COOKING EQUIPMENT ,UNDER 3 COMPARTMENT SINK IN BAR AREA UNCLEAN,MUST CLEAN AND MAINTAIN

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