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URBAN VEGAN

1605 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

URBAN VEGAN has been inspected 8 times by Chicago Department of Public Health since May 16, 2011. The most recent inspection, on May 6, 2015, found no infractions.

3 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 and Pests.

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 September 17, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 separate inspections, most recently on September 17, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 15 times across 5 separate inspections, most recently on November 12, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 4 separate inspections, most recently on November 12, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 8, 2013. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND A BRITA FILTER ATTACHED TO THE FAUCET HEAD OF THE EXPOSED HAND SINK IN THE REAR. INSTRUCTED TO USE EXPOSED HAND SINKS FOR HANDWASHING ONLY AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN THE FLOORS IN THE CORNER BEHIND THE COOKING EQUIPMENT AND ALSO UNDER THE DRY FOOD STORAGE RACK IN THE REAR TO REMOVE SCRAPS AND FOOD OTHER FOOD DEBRIS BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LOW HOT WATER PRESSURE AT THE CUSTOMER/EMPLOYEE WASHBOWL SINK. INSTRUCTED TO REPAIR SINK TO PROVIDE HOT/COLD WATER UNDER CITY PRESSURE AT ALL TIMES.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL A SPLASH GUARD AT THE REAR PREP HAND SINK OR RELOCATE THE CLEAN UTENTSILS LOCATED NEXT TO THE HANDSINK, REPLACE STAINED CUTTING BOARD IN THE REAR PREP AREA, AND DEFROST REACH-IN FREEZER IN REAR PREP AREA TO ELIMINATE HEAVY FROST BUILDUP. INSTRUCTED TO PROVIDE A FAN VENT COVER FOR THE FAN INSIDE THE REACH-IN COOLER LOCATED IN REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN AND MAINTAIN ALL REACH-IN COOLER RUBBER GASKETS THROUGHOUT PREMISES. DETAIL CLEAN AND MAINTAIN THE SHELF UNDER THE MICROWAVE TO REMOVE FOOD DEBRIS AND ALSO DETAIL CLEAN AND MAINTAIN THE HOODVENTS ABOVE THE COOKING EQUIPMENT TO ELIMINATE GREASE BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENTS IN THE FRONT SERVICE AREA TO REMOVE DUST ACCUMULATION. REPAIR SLOW DRAINING SINKS AT ALL 3 COMPARTMENTS OF THE 3-COMPARTMENT SINK IN REAR PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED PLASTIC CUPS USED TO SCOOP BULK FOODS. PROVIDE HANDLED SCOOPS FOR BULK FOODS WITH HANDLE OUT OF FOOD.
  4. Canvass

    5 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • NOTED WASTE WATER BACKING UP FROM FLOOR DRAIN IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN. CRITICAL CITATION ISSUED 7-38-030. PLUMBER ARRIVED DURING INSPECTION AND WAS ABLE TO REPAIR CLOGGED SEWAGE PIPE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • CERTIFIED FOOD SERVICE MANAGER NOT ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS BROWN RICE SOUPS SHRIMP PAD THAI ORANGE CHICKEN ETC. INSTRUCTED ABOVE THAT CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SERIOUS CITATION ISSUED 7-38-012. CERTIFIED FOOD MANAGER ARRIVE DURING INSPECTION AT 2:00PM.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • NOTED FRONT EXPOSED HAND WASH SINK IN KITCHEN FOOD PREP AREA CLOGGED. MUST REPAIR AND MAINTAIN. SERIOUS CITATION ISSUED. 7-38-030. PLUMBER ARRIVED DURING INSPECTION AND REPAIR CLOGGED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR OF REACH-IN COOLER AND FAN INSIDE COOLER. DETAIL CLEAN FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR UNDER AROUN AND BEHIND COOKING EQUIPMENT IN PREP AREA AND REAR FOOD STORAGE AREA BETWEEN REFRIGERATION UNITS REMOVE GREASE ENCRUSTED AND FOOD DEBRIS.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. ALL REFRIGERATION UNITS IN ESTABLISHMENT, THREE COOLERS, FOUND AT IMPROPER TEMPERATURES. 1ST FOUND AT 51.6F WITH TOFU @ 47.7F. 2ND FOUND AT 48.8F WITH SOY CHICKEN @ 47.2F. 3RD FOUND AT 47.7F WITH SOY MEAT @ 55.9F. ALL COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL. SUPERVISOR NOTIFIED. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. APPROXIMATELY 3LBS TOFU AT 47.7, 1GL. CURRY SAUCE AT 45.6F, 30LBS SOY CHICKEN AT RANGING BETWEEN 46.2F TO 48F. 3LBS SOY MEAT ST 55.9. ALL FOOD DISCARDED. MANAGEMENT STATES THE APPROXIMATE VALUE OF FOOD DISCARDED TO BE $300.00. CRITICAL CITATION ISSUED 7-38-005(A).
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER THROUGHOUT PREMISES DUE TO BUILDING MAINTENANCE PERSONNEL ATTACHING A HOSE TO THE ESTABLISHMENTS HOT WATER TANK AND DRAINING TANK OF ALL HOT WATER. HOSE WAS DISCONNECTED AND HOT WATER RESTORED. INSTRUCTED MUST HAVE HOT WATER AT ALL TIMES WHEN BUSINESS IS OPEN AND OPERATING. CRITICAL CITATION ISSUED. 7-38-030.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED RUBBER GARDEN HOSE ATTACHED TO ESTABLISHMENTS HOT/COLD WATER TANK IN BASEMENT. HOSE RAN OUT THE BASEMENT, DOWN REAR PATIO WALK-WAY AND INTO A GROUND WASTE WATER DRAIN FILLED WITH WASTE WATER. HOSE REMOVED FROM WATER TANK. CRITICAL CITATION ISSUED. 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • REAR EXIT SCREEN DOOR NOT RODENT/INSECT PROOFED. LARGE OPEN HOLE IN BOTTOM OF MESH SCREEN OF DOOR. INSTRUCTED TO REPAIR/REPLACE AND MAKE DOOR TIGHT FITTING ON ALL SIDES WITH NO OPEN HOLES. SERIOUS CITATION ISSUED. 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL EXPOSED TABLEWARES MUST BE COVERED OR WRAPPED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • TALL REACH-IN FREEZER WITH EXCESSIVE ICE. MUST REMOVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER ALL COOKING EQUIPMENT WITH FOOD AND GREASE DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST NOT USE TIN FOIL AS LINER FOR WALL NEXT TO COOKS LINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER REAR EXPOSED HAND SINK. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION AND FREEZER UNITS.
  7. License Re-Inspection

    0 infractions

  8. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SMALL COOLER AT IMPROPER TEMPERATURE 50F.MUST MAINTAIN TEMP OF 40F AND BELOW.
    • 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. RODENT DROPPING IN THE BASEMENT AREA.OUTER OPENING NOT PROTECTED, FRONT DOOR MUST BE RODENT PROOFED.MUST REMOVE RAT DROPPINGS IN BASEMENT AREA.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE BURROWS IN GANGWAY MUST BE SEALED.GARBAGE OVERFLOWING, NOT ABLE TO CLOSE LIDS.MUST KEEP AREA CLEAN, AND GARBAGE LIDS CLOSED AT ALL TIMES TO MINIMIZE RODENT ACTIVITIES.
    • 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. SEAL THE BACK OF WASHBOWL, IN PREP AREA. RAW WOOD MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACE.
    • 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. CLEAN INTERIOR OF ICE MACHINE,REACH-IN FREEZER,INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, PLASTIC CONTAINERS FOR DRY FOOD, HANDLE HAS FOOD PARTICLES IN IT.
    • 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. CLEAN FLOOR UNDER COOKING EQUIPMENT,CORNERS AND ALONG WALLS THROUGHOUT.SEAL BASEBOARD WALL THROUGHOUT.
    • 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.CLEAN WALL IN FRONT PREP AREA(DUST AND GREASE BUILD-UP).SEAL WALL BESIDE THE SMALL COOLER, FRONT AREA.
    • 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. EXPOSED HAND SINK IN FRONT AREA SLOWLY DRAINING.THREE COMPARTMENT SINK IS BACKING-UP, INSTRUCTED TO CONTACT A PLUMBER .FAUCET IS TOO LOOSE, ALSO PROVIDE AN UNTHREAD FAUCET AT SAME SINK.

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