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VINIS OF UPTOWN

4009 W LAWRENCE AVE, CHICAGO, IL 60630 · Restaurant

Inspection summary

VINIS OF UPTOWN has been inspected 4 times by Chicago Department of Public Health since May 19, 2010. The most recent inspection, on December 19, 2011, found no infractions.

2 of 4 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 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 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 once on July 28, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 May 19, 2010. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 7 times across 2 separate inspections, most recently on July 28, 2011. 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 5 times across 2 separate inspections, most recently on July 28, 2011. 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 once on July 28, 2011. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Found no certified food mgr. with a city of chicago while preparing, handling potentially hazardous foods (pizza, sausage italian beef) at time of inspection on 7/28/2011. Citation #H000072728, with at court date of 9/15/2011, at 400 W. Superior in Room # 112 at 2:00 PM.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated, labeled in walk in cooler, reach in cooler, and reach in freezer, must date and label food itemes in walk in cooler, reach in cooler, and reach in freezer.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelvin/racks that had rust/peeling paint shall be repair/replaced. Rear storage shelving had exposed raw wood, peeling paint, shall be repair, sealed, reach in cooler shelving had rust, peeling paint, shall be repair/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, door tracks not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, 3 compartment sink area, rear storage area, and front closet area not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged/stained ceiling tiles shall be replaced, walls in kitchen prep areas, and by fron couner not clean need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep areas, dining areas not clean need detailed cleaning, missing light shields shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in coolers, bathrooms, dining areas not clean need cleaning(detailed).
  3. License Re-Inspection

    0 infractions

  4. License

    7 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • WASTE WATER BACKING UP IN THE 1ST AND 3RD COMPT SINK OF THE 3 COMPT SINK. MUST REPAIR AND ROD THE PIPE AND CLEAN IN DETAIL THE GREASE TRAP BOX.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • CLEAN IN DETAIL THE SURROUNDING AREA OF THE GREASE CONTAINER AND THE THE RIM OF THE LID OF THE GREASE CONTAINER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL A SPLASHGUARD BETWEEN THE 3 COMPT SINK AND EXPOSED HAND SINK. REMOVE THE RUST FROM THE GREASE TRAP BOX . DEFROST THE REACH IN FREEZER WITH HEAVY ICE ACCUMULATED. REPAIR GASKETS ON REACH-IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR THROUGHOUT THE PREP AREA, REAR DISHWASHING AREA, UNDER AND BEHIND THE GRILL, STOVE AND DEEP FRYER. MUST REPAIR ALL THE CRACKED FLOOR TILES AND MISSING FLOOR TILES INSIDE THE WALK IN COOLER, PREP AREA, SURROUNDING AREA OF THE GREASE TRAP BOX.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL THE GAP AND HOLES IN WALLS THROUGHOUT THE PREMISES. CLEAN WALLS AND ATTACHED PIPES THROUGH-OUT PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD ON THE LIGHT BULB INSIDE THE WALK IN COOLER OR CHANGE THE BULB TO SHATTERED PROOFED BULB.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACKFLOW PREVENTIVE DEVICE FOR THE MOP SINK FAUCET. REMOVE THE THREAD OF THE 3 COMPT SINK FAUCET.

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