Skip to content
Loading map…

TRATTORIA ISABELLA

217 N JEFFERSON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

TRATTORIA ISABELLA has been inspected 16 times by Chicago Department of Public Health since March 16, 2010. The most recent inspection, on November 8, 2016, found no infractions.

3 of 16 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, Food source, labelling and allergens and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 5 separate inspections, most recently on November 23, 2015. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 2 times across 2 separate inspections, most recently on June 9, 2016. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 once on June 9, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 March 30, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 March 7, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

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.

16 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALLS AT DISHWASH AREA. MUST CLEAN WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREP AREA EXPOSED HAND WASH BOWL COLD WATER HANDLE LOOSE. MUST REPAIR AND MAINTAIN SINK.
  3. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATION OF WATER IN THE BOTTOM OF THE SALAD DRESSING COOLER. INSTRUCTED TO REMOVE WATER AND ENSURE THERE ARE NO LEAKS IN THE UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATION OF DEBRIS AND GREASE ON THE FLOOR UNDER THE FRYERS AND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELDS ON THE LIGHT ABOVE THE STOVE IN THE COOK LINE AND IN THE LIGHT IN THE WALK IN FREEZER IN THE BASEMENT. INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKS IN THE WASTE PIPING AT THE THREE COMPARTMENT SINK UNDER THE RIGHT COMPARTMENT AND UNDER THE LEFT COMPARTMENT. OBSERVED THE COLD WATER LEAKS CONTINUOUSLY AT THE MAIN PREP AREA HAND SINK. INSTRUCTED TO REPAIR THE LEAKS.
  4. Canvass

    8 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED SHELLFISH (MUSSELS, CLAMS) STORED IN METAL CONTAINERS IN THE COOK LINE WITHOUT APPROPRIATE SHELLFISH TAGS WITH THE SHELLFISH. ALSO, SHELLFISH TAGS COULD NOT BE PROVIDED FOR THE PAST 90 DAYS (MUSSELS AND CLAMS ARE ON THE REGULAR LUNCH MENU). MANAGER REMOVED THE SHELLFISH FROM THE PREMISES. APPROX. 8 LBS/$80 CLAMS AND 6 LBS/$60 MUSSELS WERE REMOVED FROM THE KITCHEN. INSTRUCTED TO MAINTAIN SHELLFISH TAGS WITH EACH CONTAINER OF SHELLFISH UNTIL THE CONTAINER IS COMPLETELY CONSUMED. ALSO INSTRUCTED TO MAINTAIN ALL SHELLFISH TAGS ON SITE FOR AT LEAST 90 DAYS. CRITICAL CITATION ISSUED: 7-38-005(B)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MANAGER UNABLE TO PROVIDE CURRENT PROOF OF PEST CONTROL (CONTRACT, LOG BOOK, PEST CONTROL LICENSES, BAIT STATION LIST, ETC.) UPON REQUEST AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN A CURRENT PEST CONTROL LOG BOOK ON PREMISES AT ALL TIME THAT IS AVAILABLE UPON REQUEST FOR INSPECTION. SERIOUS CITATION ISSUED: 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH CITY OF CHICAGO CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS (SOUPS, PASTA) ARE BEING PREPARED AND SERVED. INSTRUCTED TO MAINTAIN A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES, WITH CITY OF CHICAGO CERTIFICATE POSTED, WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS CITATION ISSUED: 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING MINOR VIOLATIONS WERE NOT CORRECTED FROM THE PREVIOUS INSPECTION REPORT #1588755 ON 11/23/15: #33:CLEAN THE INTERIOR OF THE ICE MACHINE IN TH BASEMENT #43:MUST PROVIDE AN ICE SCOOP WITH A COVER OR CONTAINER TO PREVENT CONTAMINATION BEHIND THE BAR AND PROVIDE A COVER OR CONTAINER FOR ICE SCOOP IN BASEMNT. #45:Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training. INSTRUCTED TO CORRECT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATION OF WATER IN THE BOTTOM OF THE SALAD DRESSING COOLER. INSTRUCTED TO REMOVE WATER AND ENSURE THERE ARE NO LEAKS IN THE UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATION OF DEBRIS AND GREASE ON THE FLOOR UNDER THE FRYERS AND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELDS ON THE LIGHT ABOVE THE STOVE IN THE COOK LINE AND IN THE LIGHT IN THE WALK IN FREEZER IN THE BASEMENT. INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKS IN THE WASTE PIPING AT THE THREE COMPARTMENT SINK UNDER THE RIGHT COMPARTMENT AND UNDER THE LEFT COMPARTMENT. OBSERVED THE COLD WATER LEAKS CONTINUOUSLY AT THE MAIN PREP AREA HAND SINK. INSTRUCTED TO REPAIR THE LEAKS.
  5. Complaint

    10 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • GLASS DISH WASHING MACHINE NOT SANITIZING IN FINAL RINSE CYCLE, NO RESIDUAL FOUND ON DISHES. UNIT NOT BEING USED AT TIME OF INVESTIGATION. INSTRUCTED TO PUT ALL GLASSES THROUGH THE MAIN DISH MACHINE AND TO HAVE UNIT SERVCIED. HELD FOR INSPECTION TAG PLACED ON UNIT NOT SANITIZING WHICH CANNOT BE USED UNTIL REPAIRED, REINSPECTED AND RELEASED BY CDPH. CRITICAL VIOLATION NO CITATION ISSUED 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF INVESTIGATION. OWNER HAS A LETTER INDICATING COURSE COMPLETION 3-8-15, MUST OBTAIN CERTIFICATE. SERIOUS VIOLATION 7-38-012(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL RUSTY SURFACES(EXTERIORS OF GREASE TRAPS AND SHELVES UNDERNEATH PREP TABLES) THROUGHOUT. PROVIDE A COVER FOR THE CONSUMABLE ICE BIN BEHIND THE BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIOR OF THE ICE MACHINE IN TH BASEMENT(INCLUDING REMOVING RUST-LKE DEPOSITS ON THE METAL SECTIONS AROUND THE EXTERIOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN DIRT AND DEBRIS FROM FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS AND IN CORNERS. REPAIR BROKEN FLOOR TILES WHERE PRESENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN LIGHT SHIELDS IN DISH WASHING AREA(DEAD INSECTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING END CAPS ON LIGHT SHIELDS IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL MECHIANICAL VENTILATION IN DESIGNATED WASHROOMS. REPAIR LEAKY FAUCET AT 2 COMPARTMENT SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE AN ICE SCOOP WITH A COVER OR CONTAINER TO PREVENT CONTAMINATION BEHIND THE BAR AND PROVIDE A COVER OR CONTAINER FOR ICE SCOOP IN BASEMNT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  6. Complaint Re-Inspection

    0 infractions

  7. Short Form Complaint

    0 infractions

  8. Canvass Re-Inspection

    1 infraction

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINORS NOT CORRECTED FROM ORIGINAL INSPECTION ON 3-7-14. MUST INSTALL AN EXPOSED HAND SINK IN THE FRONT PREP AREA LOCATED IN THE NORTH DINING AREA. ALSO REPAIR THE FAUCET BASE LEAKING AT THE 2 COMPARTMENT SINK IN THE DISH ROOM.
  9. Complaint

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED THE LOW TEMPERATURE DISH MACHINE SANITIZING AT 0PPM CHLORINE. INSTRUCTED TO PROVIDE SANITIZER AT 50PPM CHLORINE. CRITICAL VIOLATION. NO CITATION ISSUED. EQUIPMENT TAGGED AND HELD FOR INSPECTION.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED THE GREASE TRAP TO THE 2 COMPARTMENT SINK IN THE DISHROOM LEAKING ONTO THE FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING AND GREASE TRAPS. SERIOUS VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINORS NOT CORRECTED FROM ORIGINAL INSPECTION ON 3-7-14. MUST INSTALL AN EXPOSED HAND SINK IN THE FRONT PREP AREA LOCATED IN THE NORTH DINING AREA. MUST RESTORE HOT RUNNING WATER AT THE ONE COMPARTMENT SINK. MUST REPAIR THE LEAKY PIPES UNDER THE 3 COMPARTMENT SINK. MUST ALSO REPAIR THE LEAKY FAUCET AT THE 2 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING. SERIOUS VIOLATION 7-42-090
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER THE FRYER WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 1 COMPARTMENT SINK PLUMBING LEAKING IN THE DISHROOM. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER IN THE PREP COOLER ON THE COOK LINE. INSTRUCTED TO PROVIDE THERMOMETERS IN ALL REFRIGERATION.
  10. Consultation

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION STILL STANDS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION STILL STANDS
  11. Tag Removal

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A CONSUMABLE ICE BIN COVER AT THE ICE BIN BEHIND THE BAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A HAND SINK IN THE FRONT PREP AREA LOCATED IN THE NORTH DINING AREA. MUST RESTORE HOT RUNNING WATER AT THE ONE COMPARTMENT SINK. MUST REPAIR THE LEAKY PIPES UNDER THE 3 COMPARTMENT SINK. MUST ALSO REPAIR THE LEAKY FAUCET AT THE 2 COMPARTMENT SINK. MUST ALSO REPAIR THE OVERHEAD LEAK IN THE BASEMENT DIRECTLY OUTSIDE OF THE WALK IN COOLER. MUST PROPERLY EXTEND WASTE LINE FROM THE WALK IN FREEZER INTO A FLOOR DRAIN AND REMOVE BUCKET UNDERNEATH.
  12. Complaint

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DISH WASHING FACILITIES NOT PROPERLY SANITIZING. NO SANITIZING SOLUTION REGISTERING AT EITHER DISH MACHINE ON SITE. MUST PROVIDE PROPER SANITIZING SOLUTION TO PROPERLY WASH,RINSE AND SANITIZE MULTI USE ITEMS. CRITICAL CITATION ISSUED 7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP AT HAND WASHING FACILITIES. NOTED NO SOAP AT THE HAND SINKS IN THE PREP AREA,DISH WASHING AREA,BEHIND THE BAR OR IN THE MENS CUSTOMER WASHROOM. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A CONSUMABLE ICE BIN COVER AT THE ICE BIN BEHIND THE BAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A HAND SINK IN THE FRONT PREP AREA LOCATED IN THE NORTH DINING AREA. MUST RESTORE HOT RUNNING WATER AT THE ONE COMPARTMENT SINK. MUST REPAIR THE LEAKY PIPES UNDER THE 3 COMPARTMENT SINK. MUST ALSO REPAIR THE LEAKY FAUCET AT THE 2 COMPARTMENT SINK. MUST ALSO REPAIR THE OVERHEAD LEAK IN THE BASEMENT DIRECTLY OUTSIDE OF THE WALK IN COOLER. MUST PROPERLY EXTEND WASTE LINE FROM THE WALK IN FREEZER INTO A FLOOR DRAIN AND REMOVE BUCKET UNDERNEATH.
  13. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN INTERIOR OF WALK IN COOLER AND INTERIOR OF GLASS WASHING MACHINE.
  14. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINERS.
    • 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.MUST CLEAN AND SANITIZE INTERIOR OF BOTH 3COMP SINKS AT BAR AND REAR KITCHEN 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. MUST CLEAN AND SANITIZE WALLS AT KITCHEN NEXT TO 3DOOR REFRIGERATOR TO REMOVE FOOD SPLASHES.
    • 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.MUST REAPIR LEAKY HOT WATER FAUCET AT BAR 3COMP SINK.ALSO REPAIR LEAKY PIPE UNDER REAR KITCHEN 3COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETER AT ALL COOLERS AND REFRIGERATORS AT ALL TIMES.
  15. Canvass

    3 infractions

    • 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. The ice machine has a dirty door and interior, the bar soda gun holders are dirty, the right hand door of the grill station cooler has torn gaskets. Wash, rinse and sanitize all of the food dispensing utensils and equipment until it is clean, sanitary and maintained on a daily basis.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The kitchen ceilings have dusty buildup around the vents, clean off the dust. The walls and ceilings shall be in good repair and easily cleaned.
    • 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. Supply a clean container to store the ice machine scoop.
  16. Complaint

    4 infractions

    • 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. Following need cleaning: can opener, W.I.C. shelves in basement, drains at bar's 3-comp sink; exterior side of fryers.
    • 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. Floors under bar sink, inside beer walk-in cooler, around corners of small coolers in kitchen, due to debris/ dust.
    • 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. Faucet leak at 3-comp sink in dishroom, must fix.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers,? provided and conspicuous, for refrigerated and hot food units. All coolers must have internal thermometers installed by cooler doors.

Nearby inspected facilities

Own this business? Add a badge to your website