Soul Vibez

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer inside the 1st floor kitchen main prep line cooler located next to the hand sink.instructed to provide and maintain a visible acuurate working thermometer for cooler and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed stained cutting boards in the basement food prep area.instructed to resurface or replace the cutting boards and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed ice scoop stored inside ice machine on ice.instructed to remove and provide an ice scoop holder and better maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water leak at drainpipe underneath the basement dishwashing 3-compartment sink area.instructed to repair plumbing leak and maintain. Observed dishmachine sprayer in poor repair, loose and not operational.instructed to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed broken ceiling light shield for light fixture near the ice machine located in the basement dishwashing/prep area.instructed to provide and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations not corrected from inspection report#2608465 dated:12/04/2024 #55---6-501.11: observed missing and stained ceiling tiles in basement near handwashing sink in dishwashing area. Instructed to replace missing and stained ceiling tiles in basement near handwashing sink in dishwashing area. #58---2-102.13: observed no proof of allergen training for employees with city of chicago food service sanitation certificate. Instructed to provide proof of allergen training for employees with city of chicago food service sanitation certificate. Instructed to comply with noted violations and maintain by 8/25/2025. Priority foundation violation 7-42-090, citation issued.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-307.11: observed no right side splash guard on southside handwashing sink in bar area. Instructed to install rightside splash guard on southside handwashing sink in bar area to prevent contamination of ice.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-101.19: observed box of single use items stored on floor underneath basement stairs and containers of fish and chicken stored on rack on floor of walkin cooler. Instructed to provide adequate shelving to elevate all food and nonfood items at least six inches off of floor for ease of cleanability.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 4-301.16: observed no prep sink in first floor prep area. Instructed to install a minimum of one prep sink in first floor prep area for obtaining water and discarding liquid waste is required in any food preparation area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.11: observed missing and stained ceiling tiles in basement near handwashing sink in dishwashing area. Instructed to replace missing and stained ceiling tiles in basement near handwashing sink in dishwashing area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.16: observed mop in utility sink in basment. Instructed to install mop drying rack for proper draining and drying of mops to prevent pest breeding.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed no right side splash guard on southside handwashing sink in bar area. Instructed to install rightside splash guard on southside handwashing sink in bar area to prevent contamination of ice.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed box of single use items stored on floor underneath basment stairs and containers of fish and chicken stored on rack on floor of walkin cooler. Instructed to provide adequate shelving to elevate all food and nonfood items at least six inches off of floor for ease of cleanability.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed no prep sink in first floor prep area. Instructed to install a minimum of one prep sink in first floor prep area for obtaining water and discarding liquid waste is required in any food preparation area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and stained ceiling tiles in basement near handwashing sink in dishwashing area. Instructed to replace missing and stained ceiling tiles in basement near handwashing sink in dishwashing area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed mop in utility sink in basment. Instructed to install mop drying rack for proper draining and drying of mops to prevent pest breeding.

Equipment and surfaces were dirty.

Inspector’s note: Dust build up noted on basement's ceiling vent, instructed to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: No service sink for mop washing and waste water disposal, instructed to install.

Sewage or wastewater wasn’t disposed of properly.

Inspector’s note: A minor leak noted under bar 3-comp sink, instructed to repair.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed grease and grime accumulation inside the deep fryer in the kitchen area. Must detail clean, sanitize and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found an opening at the floor where it meets with the wall at the bottom of the staircase leading to the basement on the left hand side.must seal opening and must also be smooth and easily cleanable.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed excess grease and grime at the exhaust hood vents and canopy located in the kitchen. Must detail clean, sanitize and maintain. Also found a large opening at the wall in between the 3-comp sink and the exposed hand washing sink in the basement.must seal large opening at the wall so as to be smooth and easily cleanable.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed premises using aluminum tin foil on prep area shelf. Instructed manager to remove tin foil, shelf surface must be smooth and easy to clean.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed one missing ceiling light cover above dishwash 3-compartment sink. Must provide cover for ceiling light bulbs.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: No thermometer inside bar cooler. Must provide thermometer for cooler.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Basement storage room floor cluttered behind walk in cooler condensers. Must elevate all items 6" off floor or remove.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Interior panel of the ice maker not maintained. Ice are not protected during storage. Wet black moldy like substance on the surfaces,walls and tudings of the ice maker. Instructed to clean and sanitize, unplugged the ice maker and discard all the ice. Instructed not to use the ice maker until it is cleaned and sanitized. Serious violation 7-38-005(a).

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Instructed to install a splash guard between the prep table with hot holding unit and the prep sink. Defrost the chest freezer in the basement and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and sanitize the following: interior door of the deep fryer, all the wheels of the cooking equipment, legs of the oven,tubings connected to the hood (with grease accumulated) and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Re glue the plastic baseboard along the wall base inside the walk in cooler in the basement. Filter on the hood/canopy with grease build-up. Must clean and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Burned out light bulb above the prep table in the cookline. Must replace. Must clean all the light shield of the light bulbs on the hood/canopy (with grease build-up) and maintain.

Food handler requirements met

Inspector’s note: Must provide proof of food handler's certificate next routine inspection.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Noted multi use utensils (plates,bowls,cups etc) on shelves at the kitchen and basement dry storage not properly stored. Instructed to invert all utensils during storage or provide a protective cover to prevent dust accumulation and contamination.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Noted stained ceiling tile on ceiling at the basement dry storage area. Instructed to repair and/or replace.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Rusty shelving inside walk-in cooler and dry food storage area. Must repaint or replace. Detail clean interior of ice machine in basement.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must replace all stained and missing ceiling tiles in rear of basement.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: (7-38-012) NO ONE ON PREMISES WITH A SANITATION CERTIFICATE WHILE PREPPING, HANDLING & COOKING STOCK ON THE STOVE & BAKING POTATOES IN THE OVEN. A CERTIFIED FOOD PERSON MUST ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED & COOKED. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: ALL FOODS STORED IN COOLERS MUST BE DATED & LABELED AT ALL TIMES. All food not stored in the original container shall be stored in properly labeled containers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: FAN GUARDS OF WALK-IN COOLER, & SHELVINGS IN THE SAME COOLER MUST BE FREE OF FOOD DEBRIS/DUST . All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: OBSERVED WATER ACCUMULATION IN THE MIDDLE OF THE WALK-IN COOLER FLOOR-MUST KEEP DRY. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSULATE THE WATER LINES IN THE BASEMENT ABOVE THE DROP CEILING. REPAINT OR REPLACE RUSTED WIRE STORAGE RACKS IN THE WALK-IN COOLER.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE AREA BELOW THE BEER DRIP PANS BEHIND THE BAR AND THE WIRE RACKS IN THE WALK-IN COOLER, AND BROILER WIRE RACK.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. REPLACE THE BASEMENT CEILING TILES THAT ARE DIRTY, WATER STAINED. REPAINT THE CEILING ABOVE THE BASEMENT 3 COMPARTMENT SINK BECAUSE THE PAINT IS CHIPPING. SEAL THE CORNER AND THE WALL BEHIND THE EXPOSED HANDSINK IN THE BASEMENT.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair the leaks at the handles of the bar 3 compartment sink.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A METAL STEM THERMOMETER TO TAKE FOOD TEMPERATURES.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAINT THE VENTILATION HOOD OVER THE COOKING EQUIPMENT. REMOVE THE PARTICLEBOARD LEDGE NEXT TO THE WINDOW IN THE PREP AREA. PAINT THE SHELVES ABOVE THE COOLER IN THE PREP AREA. REPLACE THE RUSTED WIRE RACKS NEXT TO THE DISHMACHINE AND IN THE LIQUOR STORAGE AREA. REPAINT THE LIQUOR STORAGE SHELVES IN THE BASEMENT. REMOVE THE PLASTIC SHIELDS ABOVE THE 3 COMPARTMENT SINK IN THE BASEMENT. REPLACE THE GAS LINES BEHIND THE COOKING EQUIPMENT.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE BEER LINES BEHIND THE BAR, 3 COMPARTMENT SINK AT THE BAR, GAS LINES BEHIND THE OVEN, OIL LINES IN THE BASEMENT, WIRE RACKS IN THE WALK-IN COOLER.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE BAR EQUIPMENT, PREP AREA AND BASEMENT. FLOOR BEHIND THE BAR AND IN THE BASEMENT NEAR THE DRAIN LINES ARE NOT SMOOTH AND EASILY CLEANABLE. OBSERVED WATER ON THE FLOOR OF THE BEER COOLER. MUST MOP THE FLOOR.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. SEAL THE WALL OPENINGS BEHIND THE BAR. PROVIDE VINYL BASEBOARD ALONG THE BAR WALLS. DETAIL CLEAN THE WALLS BEHIND THE BAR. SEAL THE WALLS AND OPENINGS IN THE PREP AREA. DETAIL CLEAN THE PREP AREA WALLS BEHIND THE COOLERS. MUST COVER THE WALL NEXT TO THE BROILER. REPLACE THE BASEMENT CEILING TILES THAT ARE DIRTY, WATER STAINED. MUST SEAL ALL BRICK WALLS IN THE BASEMENT SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE. DETAIL CLEAN THE COBWEBS IN THE BASEMENT. THE FRP BOARD OF THE BASEMENT STAIRCASE MUST BE ANCHORED TO THE WALL.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Provide additional lighting in the 1st floor prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Drain line hoses for the beer tap must be routed into the floor drain. Provide 3 sink stoppers at the bar 3 compartment sink. Repair the leaks at the handles of the bar 3 compartment sink. Provide a grease trap under the 3 compartment sink in the basement or show proof of a grease interceptor. No mop sink available on the premises. Must install.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A METAL STEM THERMOMETER TO TAKE FOOD TEMPERATURES.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE THE LITTER AROUND THE GREASE DUMPSTER.