Pass

The Dearborn

145 N Dearborn St, Chicago, IL 60602

Restaurant ZIP 60602 Risk 1 (High)

Passed · as of Feb 4, 2025

The Dearborn was last inspected on February 4, 2025 with a result of “Pass”. Inspectors found 3 violations.

Latest inspection

February 4, 2025 · Complaint

Pass

Result: Pass

2 general1 paperwork
  • GeneralFacility upkeep

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

    Inspector’s note: Observed cutting boards at the cookline with open seams and dark stains. Must refinish or replace damaged or stained cutting boards.

    Official wording (code 47)

    Food & non-food contact surfaces cleanable, properly designed, constructed & used

  • GeneralFacility upkeep

    Equipment and surfaces were dirty.

    Inspector’s note: Observed an accumulation of dust on the fan guards in the walk-in cooler. Instructed to clean and maintain.

    Official wording (code 49)

    Non-food/food contact surfaces clean

  • PaperworkManagement & training

    Required allergen training was missing.

    Inspector’s note: Observed missing allergen training from city of chicago certified food manager(s). All city of chicago food managers must provide up to date allergen training and keep certificates on site.

    Official wording (code 58)

    Allergen training as required

Inspection history

11 inspections on record

  1. Pass

    Canvass · Pass

    2 general Show violations
    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Observed wet wiping cloths stored on the prep tables throughout prep area and on at the cooks line. Instructed to keep wet wiping cloths in proper sanitizing solution when not in use.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed an excessive amount of ice build up on the floors the walk-in freezer in the rear behind produce cooler. Also observed food and other debris throughout the floors in the prep area and cooks line. Instructed to clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  2. Pass

    Canvass · Pass

    3 general Show violations
    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Bulk food container ( sugar ) not labeled, instructed to label and maintain.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: Deli cups Not air dried after washing, instructed to air dry all multi-use utensils.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Employees personal items stored on food storage shelf. Instructed to store in designated area.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

  3. Pass

    Canvass · Pass

    8 general Show violations
    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Observed pepper, salt and seasoning out of the original containers and in stainless steel containers by the prep station without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFood handling

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

      Inspector’s note: Observed food items stored on floor in dry storage area. Instructed manager to elevate all food six inches off floor.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

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

      Inspector’s note: Noted some use of milk crates for elevation at the dry storage area. Instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed accumulated dust on the fans in the walk in cooler. Instructed to clean.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Garbage wasn’t handled or stored properly.

      Inspector’s note: Observed debris around dumpster. Instructed to clean and maintain

      Official wording (code 54)

      Garbage & refuse properly disposed; facilities maintained

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed soiled mop head not properly stored. Instructed manager to hang mop head to prevent insect breeding.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed one burnt out light bulb in the main prep area. Instructed to replace.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

  4. Pass

    Canvass · Pass

    3 general Show violations
    • GeneralFood handling

      In-use utensils weren’t stored properly.

      Inspector’s note: In use utensils kept in room temp standing water, instructed to keep in a dry clean container or in temp contrtoled water

      Official wording (code 43)

      In-use utensils: properly stored

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: Clear plastice deli cups not air dried properly after washing, instructed to air dry all utensils properly.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFood handling

      Food was prepared or served in a way that broke a specific city requirement.

      Official wording (code 63)

      Removal of suspension sign

  5. Conditional

    Complaint · Pass w/ Conditions

    3 critical4 general Show violations
    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: Observed facility with use of the sample clean up policy provided from cdph website and no supplies. Instructed facility to provide a completed policy reflecting the supplies included in sample policy. Must ensure the availability of both a completed policy reflective set of supplies needed for responding to vomit and/or diarrhea to properly handle bodily fluid spills on site. Priority foundation violation #7-38-005. No citation issued

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed ready-to-eat, time/temperature control for safety (tcs) foods not date marked to indicate the product's name and date in which the food must be sold, discarded or consumed within 7 days. Instructed to provide proper labels for date marking and discard date for refrigerated, ready-to-eat, tcs foods held over 24hrs placed in all cold-holding units. Priority foundation violation #7-38-005. No citation issued

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed menu with a disclosure statement and no reminder on the menu for raw or uncooked animal-based food items. Instructed to provide both disclosure statement and reminder on the menu. Informed manager that consumer advisory signage must also be posted in plain view of customer. Instructed to maintain at all times. Priority foundation violation #7-38-005. No citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: Observed plates stored in the prep areas not inverted. Instructed management to invert plates after sanitizing and air drying.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: Observed preset tableware at all dining tables. Instructed that all preset tableware shall be protected from contamination by being wrapped, covered, or inverted. Must maintain at all times.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFacility upkeep

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

      Inspector’s note: Observed milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed food, miscellaneous debris and dirt build-up in the dish area under and around the high temp dish machine. Instructed to detail clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  6. Conditional

    Canvass · Pass w/ Conditions

    4 critical3 general1 paperwork Show violations
    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: Observed no employee health policy/training on site. Instructed facility to establish an appropriate employee health policy/training system and maintain with verifiable signed copies on site for all food employees. Priority foundation violation #7-38-010. No citation issued.

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: Observed no procedure/plan for responding to vomiting and diarrheal events. Instructed facility to develop and maintain a procedure/plan and to maintain any appropriate supplies to handle bodily fluid spills on site. Priority foundation violation #7-38-005. No citation issued.

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed ready-to-eat, time/temperature control for safety (tcs) foods not date marked to indicate the product's name and date in which the food must be sold, discarded or consumed within 7 days. Instructed to provide proper labels for date marking and discard date for refrigerated, ready-to-eat, tcs foods held over 24hrs placed in all cold-holding units. Priority foundation violation #7-38-005. No citation issued.

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed menu with a disclosure statement and no reminder on the menu for raw or uncooked animal-based food items. Instructed to provide both disclosure statement and reminder on the menu. Informed manager that consumer advisory signage must also be posted in plain view of customer. Instructed to maintain at all times. Priority foundation violation #7-38-005. No citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: Observed plates stored in the prep areas not inverted. Instructed management to invert plates after sanitizing and air drying.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: Observed preset tableware at all dining tables. Instructed that all preset tableware shall be protected from contamination by being wrapped, covered, or inverted. Must maintain at all times.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFacility upkeep

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

      Inspector’s note: Observed milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed no food manager with allergen training. Instructed any persons with the city of chicago food sanitation certificate to comply with completion of training.

      Official wording (code 58)

      Allergen training as required

  7. Pass

    Canvass · Pass

    3 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Hand sink at hot line missing splash guard at both ends, instructed to install.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Meat slicer not cleaned properly, found food debris behind bladed, instructed to clean and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Damaged walls behind clean pots and pans rack, instructed to install a durable smooth surface and maintain.

  8. Conditional

    Canvass · Pass w/ Conditions

    1 critical4 general Show violations
    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: Observed potentially hazardous foods at improper temperatures, approximately 25lbs of pork belly inside of the walk in cooler at 56.4f-56.9f. Manager voluntarily discarded and denatured 25lbs of food valued at $125. Instructed to provide and maintain cold potentially hazardous foods at 40.0f or below. Critical violation 7-38-005(a)

    • GeneralSerious (pre-2018 form)

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

      Inspector’s note: Observed approximately 15lbs of pheasant and 25lbs of chorizo vacuum packaged stored inside of the walk in cooler and vacuum packaged by the facility without a city of chicago department of public health approved haccp plan. Also observed a cryovac machine in the hallway across from the ice machines. Manager voluntarily discarded and denatured approximately 40lbs of food valued at $380. Instructed to discontinue use of the cryovac machine until the facility can provide and maintain an approved haccp plan. Serious violation 7-38-005(a)

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed the floor drains throughout the prep areas with accumulated debris. Instructed to clean and maintain the floor drains.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed the hood vents in the prep area with accumulated grease and dust. Instructed to clean and maintain the hood vents.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed the waterline leaking at the high temperature dish machines booster heater. Instructed to repair and maintain all plumbing.

  9. Pass

    Complaint · Pass

    5 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Cutting boards that had deep cuts in kitchen prep areas, shall be replaced.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Non food contact surfaces of ice machines(exterior) in rear kitchen areas, not clean, need detailed cleaning(crevices). Cooler shelving/racks that had food debris build up, need detailed cleaning(crevices).

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners). Walk in cooler floors under shelving/racks not clean, need detailed cleaning(corners). Floors in rear storage areas under storage shelving, ice machine not clean, need detailed cleaning(corners).

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Walls/ceiling tiles in rear kitchen areas by dish machine not clean, need detailed cleaning(excess dirt build removed). Missing ceiling tile in 2nd prep area, shall be provided. Walls that had gaps in rear kitchen prep area shall be repaired/sealed.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Stock items must be stored six inches off of floor to prevent pest harborage.

  10. Pass

    License · Pass

    3 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Floors/staircase that had peeling paint in rear kitchen areas, shall be repaired/sealed.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Missing ceiling tiles in mop sink closet, shall be provided.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Missing light shields in rear kitchen, dry storage shall be provided.

More in ZIP 60602

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 21 months ago. Always confirm with the official record.