Skip to content
Loading map…

TWISTED LIZARD

1964 N SHEFFIELD AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

TWISTED LIZARD has been inspected 8 times by Chicago Department of Public Health since February 23, 2010. The most recent inspection, on September 25, 2014, found no infractions.

2 of 8 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, Handwashing and staff hygiene 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 4 times across 2 separate inspections, most recently on October 18, 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 4 times across 3 separate inspections, most recently on October 18, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 3 times across 3 separate inspections, most recently on May 18, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on October 18, 2013. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 14 times across 6 separate inspections, most recently on October 18, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. COOKS LINE COOLER FOUND RANGING IN TEMPERATURES BETWEEN 44.9F TO 46.9F WITH FOODS SUCH AS COOKED CHICKEN AT 46.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER APPROXIMATELY 3LBS COOKED CHICKEN AT 46.2F, 3LBS COOKED BEEF AT 45.8F, 10 LBS CHEESE AT 46.7F, 1LB COOKED SHRIMP AT 44F. ALSO OBSERVED FOODS BEING IMPROPERLY COOLED, ONE PAN STACKED ON TOP OF ANOTHER ON PREP TABLE. THE FOODS BEING COOKED RICE AT 107.2F, COOKED BEEF AT 83.8F, PORK AT 91.9F. NO TEMPERATURE LOGS ON PREMISES. MANAGEMENTS STATES APPROXIMATELY 40LBS TOTAL POUNDS WITH AN ESTIMATED VALUE OF $350.00. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED THE FOLLOWING CROSS-CONTAMINATION. 8 DOZEN RAW EGGS ON CARDBOARD FLATS ON TOP COOLER SHELF WITH SEVERAL CRACKED EGGS DRIPPING DOWN ONTO UNCOVERED, FRESH APPLES AND BEETS ON BOTTOM SHELF. ALL CONTAMINATED FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS AT COOKS LINE EXPOSED HAND SINK. NO SOAP OR PAPER TOWELS AT BAR EXPOSED HAND SINK. EMPLOYEES PROVIDED DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION AND NO CITY CERTIFICATES POSTED ON PREMISES. SERIOUS CITATION ISSUED 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • SUMMARY REPORT GIVEN ON 5-18-12 NOT POSTED VISIBLE TO CUSTOMERS. SUMMARY WAS COVERED BY BUSINESS LICENSES AND UNABLE TO SEE. SERIOUS CITATION ISSUED 7-42-010(B).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTED WIRE RACK SHELVING INSIDE TALL REACH-IN COOLER. MUST REMOVE RUST. REPAINT/RESEAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DIRTY INTERIOR COOKS LINE COOLER WITH FOOD DEBRIS. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST NOT USE CARDBOARD AS MATTING FOR FLOOR ON COOKS LINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL HOT AND COLD RUNNING WATER ABOVE MARGARITA MAKER MACHINE AT BAR TO UNABLE ADEQUATE WASHING RINSING AND SANITIZING. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PLUMBING INSTALLED. SPRAY ARM HANGING INTO WASH BASIN OF ONE COMPARTMENT SCRAPPING SINK AT DISH MACHINE. SPRAY NOZZLE MUST HANG ABOVE WASH BASIN SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • GARBAGE IN WASTE BASKETS OVERFLOWING FROM PREVIOUS DAYS SERVICE IN BOTH WASHROOMS. MUST DISCARD ALL GARBAGE ON DAY OF OPERATION.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN FOOD PREP AREAS MUST WEAR HAT/HAIR RESTRAINTS.
  3. Complaint

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PREP COOLERS WITH AN AIR TEMPERATURE OF 51.4F AND 47.8F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNITS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN BELOW 40F. DO NOT USE COOLERS UNTIL THEY HAVE BEEN REINSPECTED AND THE HELD FOR INSPECTION TAG HAS BEEN REMOVED. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. THE FOLLOWING WAS OBSERVED: GUACAMOLE AT 45.F, SHRIMP AND SCALLOPS AT 46.2F, SHREDDED CHEESE AT 46.7F, VARIOUS SALSAS AND MOLE SAUCES AT 48.0F-67.2F, SOUR CREAM AT 57.3F, GARLIC IN OIL MIXTURE AT 66.3F, BEEF AT 53.2F, COOKED BLACK BEANS AT 50.3F, SKIRT STEAK AT 53.0F, CHICKEN AT 50.3F, CHICKEN FLAUTAS AT 44.2F, SALAD DRESSINGS AT 48.0F, REFRIED BEANS AT 44.9F, COOKED RICE AT 50.5F, ORANGE JUICE AT 46.7F, CREAM PIE AT 49.2F, CHORIZO AT 45.6F, CHIPOTLE CREAM SAUCE AT 50.3F. MANAGEMENT VOLUNTARILY DISCARDED 200# OF FOOD WORTH APPROXIMATELY $692. CRITICAL VIOLATION 7-38-005A.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE TORN DOOR GASKETS INSIDE OF BOTH STAND-UP 2 DOOR PREP COOLERS.
  4. Complaint

    0 infractions

  5. Canvass Re-Inspection

    8 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED AT RE-INSPECTION THE FOLLOWING ICE/FOOD NOT PROTECTED FROM CONTAMINATION. OPEN TO THE PUBLIC WITHOUT SHIELDING OR COVERING. LARGE ICE BIN OPEN WITH OUT LID COVERING ICE INSIDE USED FOR CONSUMPTION IN ENTRANCE HALLWAY FOR CUSTOMERS TO BASEMENT DINING ROOM AND ACCESS TO OUT DOOR SIDE WALK CAFE. OBSERVED IN DINING ROOM HALLWAY LEADING TO CUSTOMER WASHROOMS THREE LARGE PLASTIC BINS FILLED WITH COOLING, WARM, READY TO EAT TORTILLA CHIPS OPEN TO THE PUBLIC WITH OUT LIDS/COVERS PROTECTION. ALL ICE DISCARDED. ALL CHIPS DISCARDED AND DE-NATURED. MANAGER STATES APPROXIMATELY 30LBS @ $60.00.
    • 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 6-23-11 #517420 NOT CORRECTED. #29- PREVIOUS MINOR VIOLATION #32 NOT CORRECTED FROM 154357 ON 4-28-10. MUST PROVIDE PROPER TIGHT FITTING LID FOR BULK ICE BIN FOR ICE TRANSPORTED FROM LOCATION ACROSS THE STREET,1963 N. SHEFFIELD. OBSERVED SAME ICE BIN IN SAME LOCATION WITH SAME NON-TIGHT FITTING LID NOT BEING USED TO COVER ICE. ICE BIN REMOVED FROM PREMISES AND INSTRUCTED NOT TO USE.
    • 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 MANAGER PRESENT DURING INITIAL INSPECTION. MANAGEMENT WAS TELEPHONED UPON THIS INSPECTORS ARRIVAL AND ARRIVED APPROXIMATELY 20 MINUTES LATER.
    • 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.BULK TORTILLA CHIPS MUST BE LABELED AND DATED.
    • 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 BEHIND FRONT THREE COMPARTMENT SINK WITH MISSING GROUT AND DAMAGED TILE AND POOLING WATER MUST REPAIR TILES, REMOVE POOLING WATER.
    • 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.WALL AT BLENDER AND MARGARITA MIX MACHINE WITH DRINK SPLATTER. MUST CLEAN AND MAINTAIN.
    • 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.ATTACHED HOSE TO DISH MACHINE SLOP SINK MUST BE REMOVED FROM PREMISES OR INSTALL A BACK FLOW PREVENTION DEVICE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.ALL EMPLOYEES IN FOOD PREP AREA MUST HAVE HAT/HAIR RESTRAINT.
  6. Canvass

    7 infractions

    • 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 #154357 ON 4-28-10 NOT CORRECTED. #32- MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT.#32-MUST PROVIDE PROPER TIGHT FITTING LID FOR BULK ICE BIN FOR ICE TRANSPORTED FROM LOCATION ACROSS THE STREET,1963 N. SHEFFIELD.
    • 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. BULK TORTILLA CHIPS MUST BE LABELED AND DATED.
    • 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. DIRTY ELECTRICAL GLASS WASHER AT FRONT THREE COMPARTMENT SINK. 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 BEHIND FRONT THREE COMPARTMENT SINK WITH MISSING GROUT AND DAMAGED TILE AND POOLING WATER MUST REPAIR TILES, REMOVE POOLING WATER. DIRTY FLOOR UNDER TALL REACH-IN COOLER AT ENTRANCE TO KITCHEN. MUST CLEAN 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. WALL AT BLENDER AND MARGARITA MIX MACHINE WITH DRINK SPLATTER. MUST CLEAN AND MAINTAIN.
    • 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. ATTACHED HOSE TO DISH MACHINE SLOP SINK MUST BE REMOVED FROM PREMISES OR INSTALL A BACK FLOW PREVENTION DEVICE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD PREP AREA MUST HAVE HAT/HAIR RESTRAINT.
  7. Canvass

    4 infractions

    • 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. ALL TO GO CONTAINERS AND POTS AND PANS MUST BE STORED 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 PROVIDE PROPER TIGHT FITTING LID FOR BULK ICE BIN FOR ICE TRANSPORTED FROM LOCATION ACROSS THE STREET,1963 N. SHEFFIELD.
    • 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 AS LINER FOR EQUIPMENT, OR PIPING ON COOKS LINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT AT REAR POT STORAGE/BOX FREEZER MUST SHIELD.
  8. Short Form Complaint

    2 infractions

    • 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.VIOLATION FROM #44209 ON 12-4-09 MAY REMAIN.
    • 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.THREADED NOZZLE ON EXPOSED HAND SINK MUST BE REMOVED.

Nearby inspected facilities

Own this business? Add a badge to your website