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TRADER VIC'S

1030 N STATE ST, CHICAGO, IL 60610 · Restaurant

6 inspections

  1. Canvass

    0 infractions

  2. Suspected Food Poisoning Re-inspection

    2 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. OBSERVED STANDING WATER IN THE WOK STATION. MUST RAISE THE FRONT END OF THE STATION SO THAT WATER DRAINS TO THE BACK DRAIN RESERVOIR. SEAL THE WOOD BAR IN THE REAR PARTY ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MOP SINK IS BACKED UP WITH STANDING WATER IN THE SINK. MUST REPAIR SO THAT WATER CAN PROPERLY DRAIN.
  3. Suspected Food Poisoning Re-inspection

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED WATER BACKING UP AT THE LEFT AND RIGHT COMPARTMENTS OF THE 3 COMPARTMENT SINK WHEN WATER WAS RUN IN THE MIDDLE COMPARTMENT. MUST REPAIR SO THAT SINK DRAINS WATER PROPERLY. SERIOUS VIOLATION 7-38-030.
    • 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. OBSERVED STANDING WATER IN THE WOK STATION. MUST RAISE THE FRONT END OF THE STATION SO THAT WATER DRAINS TO THE BACK DRAIN RESERVOIR. SEAL THE WOOD BAR IN THE REAR PARTY ROOM.
    • 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. DETAIL CLEAN ALL EQUIPMENT BEHIND THE BAR (SODA GUNS AND HOSES, BEER LINES, WOODEN SHELVES), AND PREP AREA (STOVE, BROILER, VENTILATION HOODS, DRY STORAGE CONTAINERS, WIRE STORAGE RACKS, POTATO CUTTER).
    • 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. DETAIL CLEAN THE FLOOR AND FLOOR DRAINS UNDERNEATH THE BAR AREA AND REAR BAR. MAINTAIN THE FLOOR DRY IN THE DISHWASH AREA. DETAIL CLEAN THE FLOOR IN THE PREP AREA UNDER EQUIPMENT AND UNDER THE DISHMACHINE.
    • 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. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT, CEILING TILES IN THE PREP AREAS, DOOR TO THE CHINESE OVEN. REPLACE THE CEILING TILES WHERE MISSING IN THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE SINK STOPPER LEVERS UNDER THE 3 COMPARTMENT SINK SO THAT THE SINK BASINS CAN HOLD WATER. MOP SINK IS BACKED UP WITH STANDING WATER IN THE SINK. MUST REPAIR SO THAT WATER CAN PROPERLY DRAIN.
  4. Suspected Food Poisoning

    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. OBSERVED APPROXIMATELY 25-30 LIVE FRUIT FLIES BEHIND THE MAIN BAR AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED. MUST ELIMINATE OR MINIMIZE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 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. PREVIOUS INSPECTION REPORT SUMMARY FROM 10/25/10 WAS NOT POSTED IN THE ESTABLISHMENT. PREMISES HAD AN INSPECTION SUMMARY REPORT DATED 7/23/09 POSTED BEHIND THE BAR. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT. SERIOUS VIOLATION 7-42-010B.
    • 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. DETAIL CLEAN ALL EQUIPMENT BEHIND THE BAR.
    • 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. DETAIL CLEAN THE FLOOR AND FLOOR DRAINS UNDERNEATH THE BAR AREA.
    • 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. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT, CEILING TILES IN THE PREP AREAS. SCRAPE AND REPAINT THE CHIPPED PAINT AROUND THE DISHMACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE SINK STOPPER LEVERS UNDER THE 3 COMPARTMENT SINK SO THAT THE SINK BASINS CAN HOLD WATER. MOP SINK IS BACKED UP WITH STANDING WATER IN THE SINK. MUST REPAIR SO THAT WATER CAN PROPERLY DRAIN.
  5. Suspected Food Poisoning

    0 infractions

  6. Canvass

    6 infractions

    • 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 CITY OF CHICAGO CERTIFIED FOOD HANDLER OR FOOD SANITATION COURSE CERTIFICATE POSTED ON PREMISES AT THIS TIME. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE MUST BE POSTED ON PREMISES. CITATION ISSUED. TICKET #H000063349 18.
    • 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 ACCUMULATED FOOD DEBRIS ON PREP AREA SHELVES, INTERIOR OF COOLERS, COOLER DOOR GASKETS, LOWER SIDE OF DISHMACHINE DRAINBOARDS. MUST DETAIL CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT THROUGHOUT PREMISES 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. OBSERVED FOOD/DUST/DIRT BUILD UP ON FLOOR UNDER AND AROUND COOKING, COOLING EQUIPMENT AND UNDER ALL SHELF RACKS. MUST DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 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. OBSERVED FOOD DEBRIS ON WALLS AND CEILING AT PREP AND DISHWASH AREA. MUST DETAIL CLEAN ALL UNCLEAN WALLS AND CEILING TILES.
    • 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. MENS WASHROOM URINAL IN POOR REPAIR. MUST REPAIR.
    • 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. EMPLOYEES CHANGING STATION CLUTTERED. MUST REMOVE ALL CLUTTER OR ELEVATE 6" OFF FLOOR TO PREVENT POTENTIAL PEST HARBORAGE.