Skip to content
Loading map…

VINYL SOCIAL FOOD & DRINK

121 W HUBBARD ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

VINYL SOCIAL FOOD & DRINK has been inspected 8 times by Chicago Department of Public Health since January 19, 2012. The most recent inspection, on February 24, 2016, 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 source, labelling and allergens, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 3 separate inspections, most recently on January 28, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times on June 23, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 January 28, 2015. 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 11 times across 5 separate inspections, most recently on January 28, 2015. 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 2 times across 2 separate inspections, most recently on January 28, 2015. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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

    0 infractions

  3. Canvass

    6 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • FOUND BOTTLED WINE STORED ON THE CONSUMMABLE ICE ON THE ICE BIN BEHIND THE BAR. SOURCE OF CONTAMINATION. CONSUMMABLE ICE ARE CONTAMINATED WITH BOTTLED WINE. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER REMOVED THE BOTTLED WINE AND DISCARDED ALL THE CONSUMMABLE ICE DURING INSPECTION.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOOD CONTAINERS WITH READY TO EAT FOOD INSIDE THE WALK IN COOLER AND REACH IN COOLER MUST BE LABELED AND DATED. ALSO ALL BULK FOOD CONTAINERS MUST BE LABELED WITH NAME OF THE PRODUCT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LIDS FOR THE ICE BINS WITH CONSUMMABLE ICE BEHIND THE BAR IN THE FIRST FLOOR AND BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULB ON THE HOOD/CANOPY IN THE COOK LINE. MUST REPLACE LIGHT BULB.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER (NOT ON THE ICE INSIDE THE ICE BIN) BEHIND THE BAR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST ENROLL ONLINE TO GET A FOOD HANDLER'S CERTIFICATE.
  4. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF SERVICE COOLER BY THE COOKER TO BE IMPROPER AT 45.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-PASTA 44.3F, CHICKEN 44.9, CHICKEN WINGS 45.5F, CALAMARI 44F,BARBACOA 45.8F PORK 47.7F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 47 LBS OF FOOD WORTH $123.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, BEEF, SOUPS, SALAD ETC). INSTRUCTED TO HAVE A FOOD MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR VIOLATION #7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES,INSIDE CABINETS AND BY THE BAR NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LOW WATER PRESSURE AT THE HOT WATER FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  5. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING COVERS FOR ICE BINS AT BAR, INSTRUCTED TO INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STRAWS AND DEBRIS NOTED IN HAND SINK AT BAR, INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD AND SPICES CONTAINERS NOT LABELED. INSTRUCTED TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN UTENSILS RACK NEXT TO MOP SINK, INSTRUCTED TO INSTALL A SPLASH GUARD IN BETWEEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY GREASE AND DIRT BUILD UP NOTED ON VENTILATION HOOD ABOVE COOKING LINE, INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS STORED IN COOLERS/FREEZERS THAT WERE PORTIONED-OUT MUST BE DATED/LABELED. ANY OPEN #10 CANS OF FOOD MUST BE TRANSFERRED TO REGULAR CONTAINERS. All food not stored in the original container shall be stored in properly labeled containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR FLOOR & LEDGES OF SMALL COOLERS & DOOR GASKETS OF SAME; ALL BAR SINK DRAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SOME FLOOR DRAINS AT THE BARS MUST BE FREE OF DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  8. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website