Skip to content
Loading map…

WARREN BARR SOUTH LOOP

60 E 18TH ST, CHICAGO, IL 60616 · Long Term Care

Inspection summary

WARREN BARR SOUTH LOOP has been inspected 6 times by Chicago Department of Public Health since December 10, 2014. The most recent inspection, on November 30, 2016, found no infractions.

2 of 6 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, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 4 times on September 29, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on December 23, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded once on September 29, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 7 times across 3 separate inspections, most recently on September 29, 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 clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on September 2, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN CORNER AREAS OF KITCHEN AND UNDER EQUIPMENT WHERE NEEDED.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE. FOUND DOUBLE DOOR COOLER AT 55.4F, COOLER IS USE TO STORE PERISHABLES. INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER. CRITICAL CITAION ISSUED 7-38-005(A) COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL REQUEST..
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZAROUS FOODS HELD AT IMPROEPR TEMPERATURE. FOUND 5 LBS OF TUNA SALAD AT 53.3, 4 LBS OF SOUR CREAM AT 53.8F, 3 LB OF MILK AT 52.5. ALL ITEMS WERE STORED IN SAID COOLER. INSTRUCTED MGR TO KEEP SUCH FOODS AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $40. CRITICAL CITATION ISSUED 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE DISH WASHING FACILITIES, FOUND LOW TEMP DISH WASHING MACHINE BEING USED WITH NO SANITIZER DISPENSED IN FINAL RINSE, NO TRACES OF SANITIZER ON TEST STRIPS. INSTRUCTED MGR TO PROVIDE PROPER SANITIZER CONCENTRATION AT FINAL RINSE. MACHINE IS TAGGED NOT ALLOWED TO USE. CRITICAL CITAION ISSUED 7-38-030. MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOAVAL REQUEST.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS NO HAND DRYING DEVICE AT EMPLOYEES TOILET ROOM AND DISH WASHING AREA HAND SINK, INSTRUCTED TO PROVIDE . CRITICAL CITAION ISSUED. 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO DRAIN BOARD AT 3-COMP SINK, INSTRUCTED TO INSTALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE THERMOMETER IN WALK-IN COOLER AND DOUBLE DOOR COOLER. INSTRUCTED TO REPLACE.
  5. License Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK STORAGE CONTAINERS IN THE DRY STORAGE ROOM WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF ICE MACHINE UNCLEAN WITH SLIMEY RESIDUE. CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE IN A SANITIARY CONDITION AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED NEWLY INSTALLED EXPOSED HADNSINK IN DISHWASHING AREA WITH HOLES AROUND PIPES AT BASE OF SINK LEADING INTO WALL. FILL HOLES TO RODENTPROOF/INSECTPROOF AREA AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW DEVICE AT THE UTILITY SINK IN THE BASEMENT CLOSET ACCESSIBLE TO THE KITCHEN FOR MAINTANENCE; MUST INSTALL A BACKFLOW DEVICE AT UTILITY SINK
  6. License

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND NO EXPOSED HANDSINK IN THE DISHWASHING AREA FOR HANDWASHING; MUST INSTALL WITH HOT AND COLD RUNNING WATER SOAP AND HANDTOWELS.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK STORAGE CONTAINERS IN THE DRY STORAGE ROOM WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A GASKET AT THE TWO DOOR COOLER NEAR THE EXPOSED HANDSINK IN POOR REPAIR; MUST REPAIR OR REPLACE GASKET ON THE RIGHT COOLER DOOR TO AVOID ESCAPING AIR. (UNIT AT PROPER TEMP AT THIS TIME). OBSERVED RUST ON THE INTERIOR DOOR OF THE WALK-IN COOLER; PAINT INTERIOR OF WALK-IN COOLER DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN CORNER AREAS OF KITCHEN AROUND UNDER AND BEHIND EQUIPMENT. CLEAN FLOOR IN STORAGE ROOMS UNDER SHELVES. CLEAN FLOOR IN THE UTILITY CLOSET IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS UNDER DISHMACHINE AND SINK IN DISHWASHING AREA TO REMOVE LIME BUILD-UP. SOME LIGHT DUST OBSERVED ON LIGHT SHIELDS AND VENTS ABOVE COOKING EQUIPMENT; CLEAN VENTS AND SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW DEVICE AT THE UTILITY SINK IN THE BASEMENT CLOSET ACCESSIBLE TO THE KITCHEN FOR MAINTANENCE; MUST INSTALL A BACKFLOW DEVICE AT UTILITY SINK.

Nearby inspected facilities

Own this business? Add a badge to your website