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VIENNA SAUSAGE

3847 S MORGAN ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

VIENNA SAUSAGE has been inspected 14 times by Chicago Department of Public Health since May 2, 2016. The most recent inspection, on March 30, 2026, recorded 3 infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

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 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 2 separate inspections, most recently on March 30, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 July 1, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 once on July 1, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 September 1, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 once on May 9, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

14 inspections

  1. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk food container (salt) not labeled, instructed to label and maintain.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • Toilet room is next to dish washing area, door is propped open, instructed to keep closed.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Storing employees foods mixed with customer's food in walk-in cooler. Instructed to separate.
  2. Canvass

    2 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SEVERAL UNWRAPPED DISPOSABLE PAPER TOWEL ROLLS STORED ON SHELF IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO RELOCATE DISPOSABLE PAPER TOWEL ROLLS AND MAINTAIN SINGLE-SERVICE/SINGLE-USE ARTICLES OUTSIDE OF PROHIBITED AREAS, SUCH AS TOILET ROOMS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED BACKFLOW PREVENTION DEVICE AT THE UTILITY SINK IN POOR REPAIR (CAP MISSING), BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE UTILITY SINK BACKFLOW PREVENTION DEVICE CAP AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
  3. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED CUTTING BOARDS WITH DEEP CUTS IN THE FRONT PREP AREA. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARD.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE XOLD GOLD UNIT TO BE IMPROPER: SLICED TOMATOES 45.6F, CORNED BEEF 48.7F, AND PASTRAMI 47.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $20.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTED STORAGE RACKS IN THE WALK-IN COOLER. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (HOT DOGS, BEEF SANDWICHES, FRENCH FRIES, ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNED OUT LIGHT BULB AT VENTILATION HOOD. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  5. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING PROVISION AT HANDSINK IN REAR DISHWASHING AREA. INSTRUCTED PIC IN CHARGE THAT HANDWASHING PROVISION MUST BE AVAILABLE AT ALL HANDWASHING SINKS AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE FEMALE RESTROOM. INSTRUCTED PERSON IN CHARGE TO MAINTAIN COVERED RECEPTACLE IN WOMEN'S RESTROOM.
  6. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN WALK IN FREEZER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES. MUST PROVIDE AND MAINTAIN.
  7. Complaint

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED RECEPTACLE IN WASH ROOM USED BY FEMALE EMPLOYEES.
  8. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK- IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED A CONTAINER OF FOOD STORED ON THE DRY STORAGE SHELF IN THE DISH AREA NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONATINERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE TOLIET IN THE EMPLOYEE RESTROOM TO HAVE A SLOW DRAIN. INSTRUCTED TO REPAIR PLUMBING IN THE EMPLOYEE RESTROOM.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN THE UNISEX EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN A COVERED RECEPTACLE IN THE UNISEX EMPLOYEE RESTROOM.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  9. Complaint

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed excessive grease build up on lower interior of 2 fryers in front prep area. Must detail clean and sanitize. Must maintain same.
  10. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FOOD DEBRIS FROM CONTACT SURFACES IN FRONT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FOOD DEBRIS FROM FLOORS IN FRONT AND REAR PREP AREA, MOP CLOSET IN REAR, OUTSIDE SHED, AND IN THE CUSTOMER SEATING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN DUST FROM CEILING VENT IN THE STAFF TOILET ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN FRONT PREP AND TOILET ROOM IN REAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CARDBOARD BOXES FROM PREMISES. ORGANIZE ITEMS INSIDE OUTSIDE SHED, AND ORGANIZE ITEMS IN MOP CLOSET.
  11. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER NEEDS CLEANING AT HOT LINE AREA AND STEAMER NEEDS CLEANING TO REMOVE FOOD PARTICULATES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING TO REMOVE FOOD PARTICULATES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NEXT TO THREE COMPARTMENT SINK NEEDS TO BE REMOVED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET
  12. License Re-Inspection

    0 infractions

  13. License

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE A BARRIER FROM CUSTOMER SERVICE AREA AND KITCHEN/PREP AREA AT END OF FRONT SERVICE COUNTER. SERIOUS VIOLATION 7-38-005(A). NO CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN/SANITIZE ALL EQUIPMENT, PREP TABLES, FOOD CONTACT SURFACES AND COUNTER TOPS OF DUST BUILD UP AND DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE ADEQUATE VENTILATION FOR STAFF WASHROOM AT REAR. PROVIDE ADEQUATE AIR GAP AT DRAIN OF REAR EXPOSED HAND SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CONSTRUCTION DEBRIS AND LITTER THROUGHOUT, ORGANIZE AND MAINTAIN.
  14. License

    0 infractions

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