Conditional

Honey Berry

901 S State St, Chicago, IL 60605

Restaurant ZIP 60605 Risk 1 (High)

Pass with Conditions · as of May 4, 2026

Honey Berry was last inspected on May 4, 2026 with a result of “Pass w/ Conditions”. Inspectors found 2 violations, 1 of them critical.

Latest inspection

May 4, 2026 · Short Form Complaint

Conditional

Result: Pass w/ Conditions

1 critical1 paperwork
  • CriticalManagement & training

    No one in charge was present who knew the food-safety rules.

    Inspector’s note: Pic does not have the city of chicago certificate on site.

    Official wording (code 1)

    Person in charge present, demonstrates knowledge, and performs duties

  • PaperworkManagement & training

    No manager on duty held a City of Chicago food sanitation certificate.

    Inspector’s note: Observed no city of chicago certified food manager on site during inspection while ready to eat tcs foods (churizo, eggs, sausage, breakfast sandwiches) are prepared and served. Instructed a city of chicago certified food manager must be on site at all times while tcs foods are prepared and served. Priority foundation violation 7-38-012.citation issued

    Official wording (code 2)

    City of chicago food service sanitation certificate

Inspection history

28 inspections on record

  1. Pass

    Short Form Complaint · Pass

    No violations

  2. Fail

    Canvass Re-Inspection · Fail

    1 critical2 general Show violations
    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed no consumer advisory, disclosure or reminder on menu for use raw and undercooked foods (eggs and beef burgers). Must provide and maintain. Priority foundation-7-38-005. Citation issued

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFacility upkeep

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

      Inspector’s note: Observed the use of milk crates for elevation in the kitchen prep area. Instructed to not use milk crates for elevation. Must provide appropriate shelving for storage. All food items must also be stored 6 inches off the floor.

      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 accumulation of grease and food debris on cooking equipment and cold holding units across from oven. Instructed to clean and maintain

      Official wording (code 49)

      Non-food/food contact surfaces clean

  3. Fail

    Canvass · Fail

    6 critical6 general2 paperwork Show violations
    • CriticalManagement & training

      No one in charge was present who knew the food-safety rules.

      Inspector’s note: No manager on site at start of inspection.

      Official wording (code 1)

      Person in charge present, demonstrates knowledge, and performs duties

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no hand drying provision at the two hand washing sink located in the rear food prep area and at all the hand-washing sinks located behind the bar area and also the dishwashing area. Instructed to always provide a hand drying provision at all hand-washing sinks at all times. Employee provided paper towels during the inspection. Priority foundation. Citation issued 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed hand washing sink in the dishwashing area next to 3-compartment sink at an inadequate hot water temperature of 77.4-83.3f. Instructed to maintain all hand-washing sinks at an adequate hot water temperature of 100f at all times. Priority violation. Citation issued 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed low temperature dish machine located in dishwashing area inadequately sanitizing dishes at 0 ppm. Instructed manager to provide a sanitizing solution to adequately sanitize dishes per manufacturer's instructions. Low temperature dish machine tagged and held for inspection by the chicago department of public health. Instructed manager to no longer use dish machine until it is re-inspected by cdph and at an adequate sanitizing solution. Must use 3-compartment sink to wash, rinse, and sanitize. Priority violation. 7-38-025. Citation issued. -

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed tcs foods held at improper internal temperatures in the front prep cold holding unit, such as 1lbs of chicken sausage at 54.3, 1 pound of ground churizo 48.2, and 1lbs of ham at 47.4f. Manager discarded and denatured. All cold tcs food must maintain 41f or below . Priority violation. Citation issued 7-38-005.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed no consumer advisory, disclosure or reminder on menu for use raw and undercooked foods (eggs and beef burgers). Must provide and maintain. Priority foundation-7-38-005. Citation issued

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: Observed prep coolers not maintaining proper temperature 48.2f. Instructed manager to repair and maintain coolers at 41f or below. Prep cooler is tagged held for inspection and must not be used until reinspected by chicago department of health. Priority 7-38-005 citation issued.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFacility upkeep

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

      Inspector’s note: Observed the use of milk crates for elevation in the kitchen prep area. Instructed to not use milk crates for elevation. Must provide appropriate shelving for storage. All food items must also be stored 6 inches off the floor.

      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 accumulation of grease and food debris on cooking equipment and cold holding units across from oven. Instructed to clean and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed loose faucet at middle handsink and one inoperable handsink in women's toilet room. Instructed to repair and maintain.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed food debris on floors throughout kitchen and food splatter on walls and floors in dishroom. Instructed to clean all areas.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed accumulation of grease on filters and hood. Instructed to clean and maintain.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: Observed no city of chicago certified food manager on site during inspection while temperature control for safety foods (churizo, eggs, sausage, breakfast sandwiches) are prepared and served. Instructed a city of chicago certified food manager must be on site at all times while tcs foods are prepared and served. Priority foundation violation 7-38-012.citation issued

      Official wording (code 2)

      City of chicago food service sanitation certificate

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed no allergen training onsite at time of inspection. Instructed to provide for all managers and maintain.

      Official wording (code 58)

      Allergen training as required

  4. Pass

    Short Form Complaint · Pass

    No violations

  5. Conditional

    Canvass Re-Inspection · Pass w/ Conditions

    1 general Show violations
    • GeneralFood handling

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

      Inspector’s note: Observed white paper obstructing the view of the license suspension sign. Sign was taken down whe health department return but someone sent a vidoe of blocking sign to health department. Instructed previously not to move, remove, alter or conceal sign. Priority foundation violation 7-42-050. Citation issued.

      Official wording (code 63)

      Removal of suspension sign

  6. Fail

    Canvass Re-Inspection · Fail

    2 critical1 general2 paperwork Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Upn re-inspection today observed 1 out of the 2 hand washing sinks in the food prep areas still at an inadequate hot water temperature of 65-70f. Instructed to maintain all hand washing sinks at an adequate hot water temperature of 100f at all times. Priority violation. Citation issued 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: OBSERVED 1 HANDWASHING SINK INACCESSIBLE PREP AREA IN OPERABLE DUE TO IT LEAKING WHEN IN USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Observed faucet at 3 compartment and in rear prep area of kitch in poor repairs. Unable to shut off water completely . Instructed to repair and main

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Observed no food handler certificates on site at time of inspection. Instructed all employees must complete food handler training and maintain records thereof on site at all times.

      Official wording (code 57)

      All food employees have food handler training

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed food service sanitation manager without food allergen training certificate. Instructed to meet requirement.

      Official wording (code 58)

      Allergen training as required

  7. Fail

    Canvass Re-Inspection · Fail

    4 critical8 general2 paperwork Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: OBSERVED 1 HANDWASHING SINK INACCESSIBLE PREP AREA IN OPERABLE DUE TO IT LEAKING WHEN IN USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Corrected. Observed soap and papertowels at every handwashing stations.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed 1 out of the 2 hand washing sinks in the food prep areas at an inadequate hot water temperature of 65-70f. Instructed to maintain all hand washing sinks at an adequate hot water temperature of 100f at all times. Priority violation. Citation issued 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Found low temperature dish machine located at dishwashing area inadequately sanitizing dishes at 0 ppm. Instructed manager to provide a sanitizing solution to adequately sanitize dishes per manufacturer's instructions. Low temperature dish machine tagged and held for inspection by the chicago department of public health. Instructed manager to no longer use dish machine until it is re-inspected by cdph and at an adequate sanitizing solution. Priority violation. 7-38-025. No citation issued. -

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • GeneralFood handling

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

      Inspector’s note: Observed food items out of the original containers 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 ice bins without lids outside of the bar area. Instructed to provide ice bin lids in order to protect the ice from any possible contamination.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

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

      Inspector’s note: Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all food six inches off floor.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      In-use utensils weren’t stored properly.

      Inspector’s note: Observed ice scoop laying on top of ice in bar. Instructed manager to store ice scoop handle up above ice to prevent contamination.

      Official wording (code 43)

      In-use utensils: properly stored

    • GeneralFacility upkeep

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

      Inspector’s note: Observed shelves covered with peeling foil on bottom shelf of prep counter located outside of walk-in coolers. Also noted cardboard as a shelf liner in kitchen across from stove. Instructed to thoroughly clean and resurface rusted shelves to maintain smooth and cleanable surface.

      Official wording (code 47)

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

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Observed faucet at 3 compartment and in rear prep area of kitch in poor repairs. Unable to shut off water completely . Instructed to repair and main

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed 1 out of 3 handwashing sink in both men and women washroom handwashing sinks not working. Instructed to repair and maintain.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Observed no food handler certificates on site at time of inspection. Instructed all employees must complete food handler training and maintain records thereof on site at all times.

      Official wording (code 57)

      All food employees have food handler training

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed food service sanitation manager without food allergen training certificate. Instructed to meet requirement.

      Official wording (code 58)

      Allergen training as required

  8. Fail

    Canvass · Fail

    6 critical11 general2 paperwork Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed hand washing sinks in the food prep areas at an inadequate hot water temperature of 71.4f-83.3f. Instructed to maintain all hand washing sinks at an adequate hot water temperature of 100f at all times. Priority violation. Citation issued 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no hand drying provision at the two hand washing sink located in the rear food prep area and at all the hand washing sinks located behind the bar area and also the dishwashing area. Instructed to always provide a hand drying provision at all hand washing sinks at all times. Employee provided paper towels during the inspection. Priority foundation. Citation issued 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no hand washing cleanser at all hand washing sinks located behind the bar, handwashing sink in the prep area and at the hand washing sink located in the dish washing area. Instructed to provide hand washing cleanser at all hand washing sinks at all times. Priority foundation. Citation issued under the violation above.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: OBSERVED 1 HANDWASHING SINK INACCESSIBLE PREP AREA IN OPERABLE DUE TO IT LEAKING WHEN IN USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Found low temperature dish machine located at front bar and dishwashing area inadequately sanitizing dishes at 0 ppm. Instructed manager to provide a sanitizing solution to adequately sanitize dishes per manufacturer's instructions. Low temperature dish machine tagged and held for inspection by the chicago department of public health. Instructed manager to no longer use dish machine until it is re-inspected by cdph and at an adequate sanitizing solution. Priority violation. 7-38-025. Citation issued. -

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed tcs foods held at improper internal temperatures in the front prep cold holding unit, such as 2 dozens of eggs at 55.2f-60.5f, 3lbs of liquid egg at 60.8f and 3lbs of chicken breast at 47.4f. Manager discarded and denatured. All cold tcs food must maintain 41f or below . Priority violation. Citation issued 7-38-005.

      Official wording (code 22)

      Proper cold holding temperatures

    • GeneralFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: Observed prep cooler not maintaining proper temperature 57.2f. Instructed manager to repair and maintain cooler at 41f or below. Prep cooler is tagged held for inspection and must not be used until reinspected by chicago department of health. Priority 7-38-005 citation issued.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFood handling

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

      Inspector’s note: Observed food items out of the original containers 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 ice bins without lids outside of the bar area. Instructed to provide ice bin lids in order to protect the ice from any possible contamination.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

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

      Inspector’s note: Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all food six inches off floor.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      In-use utensils weren’t stored properly.

      Inspector’s note: Observed ice scoop laying on top of ice in bar. Instructed manager to store ice scoop handle up above ice to prevent contamination.

      Official wording (code 43)

      In-use utensils: properly stored

    • GeneralFacility upkeep

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

      Inspector’s note: Observed shelves covered with peeling foil on bottom shelf of prep counter located outside of walk-in coolers. Also noted cardboard as a shelf liner in kitchen across from stove. Instructed to thoroughly clean and resurface rusted shelves to maintain smooth and cleanable surface.

      Official wording (code 47)

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

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Observed faucet at 3 xcompartment and in rear prep area of kitch in poor repairs. Unable to shut off water completely . Instructed to repair and main

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed food debris in between the cooking equipment and under the flat top grill as well as stained ceiling tiles in the rear food prep area and a black substance on the walls in various areas of the dish washing room. Instructed to clean and sanitize all.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed residue on interior surfaces of ice machine. Instructed manager to clean and maintain

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed 1 out of 3 handwashing sink in both men and women washroom handwashing sinks not working. Instructed to repair and maintain.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Observed no food handler certificates on site at time of inspection. Instructed all employees must complete food handler training and maintain records thereof on site at all times.

      Official wording (code 57)

      All food employees have food handler training

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed food service sanitation manager without food allergen training certificate. Instructed to meet requirement.

      Official wording (code 58)

      Allergen training as required

  9. Conditional

    Complaint · Pass w/ Conditions

    6 critical2 general1 paperwork Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: No hand soap provided at coffee / bar station hand wash sink. Instructed to provide. Priority foundation violation 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: No paper towels provide at all hand wash sinks at main kitchen, dish washing and coffee making/bar areas. Instructed to provide. priority foundation violation 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Obstructed hand wash sink at dish machine area, utensils placed in hand wash sink, large bussing tubs blocking access to sink. Instructed to keep sink accessible at all times during operation. Priority foundation violation 7-38-030 (c)

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Leaky drain pipe under dish room hand wash sink, instructed to repair.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Low temp dish washing machine not sanitizing at final rinse, 0ppm obtained on test strips. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Found 2 large trays of cooked shredded potatoes about 30lbs held at 62.4f. trays placed on a rack at room temperature. instructed manager to keep cold TCS foods held at 41f or lower. Priority violation 7-38-005. food discarded valued at $50.

      Official wording (code 22)

      Proper cold holding temperatures

    • GeneralPests

      Insects, rodents, or animals were present, or the building wasn’t sealed against them.

      Inspector’s note: Rear kitchen door left propped open, instructed to keep kitchen doors closed or screened and rodent proof all outer opening.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Faucet at 3-comp sink in poor repair, unable to shut off water completely, instructed to repair and maintain.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: No allergen certificate for food service manager. instructed to obtain.

      Official wording (code 58)

      Allergen training as required

  10. Pass

    Canvass Re-Inspection · Pass

    3 general Show violations
    • GeneralFacility upkeep

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

      Inspector’s note: 4-101.19: Nonfood-Contact Surfaces OBSERVED RUSTED SHELVES COVERED WITH PEELING FOIL ON BOTTOM SHELF OF PREP COUNTER LOCATED OUTSIDE OF WALK-IN COOLERS. ALSO NOTED CARDBOARD AS A SHELF LINER IN KITCHEN ACROSS FROM STOVE. INSTRUCTED TO THOROUGHLY CLEAN AND RESURFACE RUSTED SHELVES TO MAINTAIN SMOOTH AND CLEANABLE SURFACE.

      Official wording (code 47)

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

    • GeneralFacility upkeep

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

      Inspector’s note: 4-201.11: Equipment and Utensils- Durability and Strength OBSERVED DRAINBOARD AT LOW TEMP. DISH MACHINE DETACHED FROM WALL. MUST REPAIR AND MAINTAIN.

      Official wording (code 47)

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

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: 5-205.15: System Maintained in Good Repair (In Good Repair) OBSERVED NO COLD RUNNING WATER WHEN COLD WATER HANDLE IS TURNED ON AT DUMPSINK LOCATED AT BAR MUST PROVIDE HOT AND COLD WATER AT ALL TIMES. ALSO NOTED AN INOPERABLE DUMP SINK AT BAR - SAID SINK IS MISSING THE FAUCET. MUST REPAIR AND MAINTAIN. ALSO OBSERVED LEAK FROM WATER HOSE AT 3 COMPARTMENT SINK AT BAR AND LEAK AT LOW TEMP. DISH MACHINE. MUST REPAIR AND MAINTAIN.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

  11. Fail

    Canvass Re-Inspection · Fail

    1 critical3 general Show violations
    • CriticalRepeat violation

      A previously cited serious violation still wasn’t fixed.

      Inspector’s note: 8-404.13 (b:3) continued non- compliance remains out of compliance from inspection report # 2590438 conducted on 3/5/24. The following violation was not corrected: 3-603.11 observed sunny side up eggs, smoked salmon, and burgers on menu, said items can be ordered undercooked. Instructed facility to provide footnote, disclosure (written disclosure and disclosure by asterisk) and reminder for menu items that can be ordered under cooked. Priority foundation violation.7-38-005. Instructed manager to comply . Priority violation. 7-42-090. Citation issued.

      Official wording (code 59)

      Previous priority foundation violation corrected

    • GeneralFacility upkeep

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

      Inspector’s note: 4-101.19: Nonfood-Contact Surfaces OBSERVED RUSTED SHELVES COVERED WITH PEELING FOIL ON BOTTOM SHELF OF PREP COUNTER LOCATED OUTSIDE OF WALK-IN COOLERS. ALSO NOTED CARDBOARD AS A SHELF LINER IN KITCHEN ACROSS FROM STOVE. INSTRUCTED TO THOROUGHLY CLEAN AND RESURFACE RUSTED SHELVES TO MAINTAIN SMOOTH AND CLEANABLE SURFACE.

      Official wording (code 47)

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

    • GeneralFacility upkeep

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

      Inspector’s note: 4-201.11: Equipment and Utensils- Durability and Strength OBSERVED DRAINBOARD AT LOW TEMP. DISH MACHINE DETACHED FROM WALL. MUST REPAIR AND MAINTAIN.

      Official wording (code 47)

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

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: 5-205.15: System Maintained in Good Repair (In Good Repair) OBSERVED NO COLD RUNNING WATER WHEN COLD WATER HANDLE IS TURNED ON AT DUMPSINK LOCATED AT BAR MUST PROVIDE HOT AND COLD WATER AT ALL TIMES. ALSO NOTED AN INOPERABLE DUMP SINK AT BAR - SAID SINK IS MISSING THE FAUCET. MUST REPAIR AND MAINTAIN. ALSO OBSERVED LEAK FROM WATER HOSE AT 3 COMPARTMENT SINK AT BAR AND LEAK AT LOW TEMP. DISH MACHINE. MUST REPAIR AND MAINTAIN.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

  12. Fail

    Canvass Re-Inspection · Fail

    1 critical3 general Show violations
    • CriticalRepeat violation

      A previously cited serious violation still wasn’t fixed.

      Inspector’s note: 8-404.13 (b:3) found continued non- compliance from inspection report # 2590294 conducted on 2/29/24. The following previous core violations were not corrected: 3-603.11 observed sunny side up eggs, smoked salmon, and burgers on menu, said items can be ordered undercooked. Instructed facility to provide footnote, disclosure (written disclosure and disclosure by asterisk) and reminder for menu items that can be ordered under cooked. Priority foundation violation.7-38-005. Instructed manager to comply . Priority violation. 7-42-090. Citation issued.

      Official wording (code 59)

      Previous priority foundation violation corrected

    • GeneralFacility upkeep

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

      Inspector’s note: 4-101.19: Nonfood-Contact Surfaces OBSERVED RUSTED SHELVES COVERED WITH PEELING FOIL ON BOTTOM SHELF OF PREP COUNTER LOCATED OUTSIDE OF WALK-IN COOLERS. ALSO NOTED CARDBOARD AS A SHELF LINER IN KITCHEN ACROSS FROM STOVE. INSTRUCTED TO THOROUGHLY CLEAN AND RESURFACE RUSTED SHELVES TO MAINTAIN SMOOTH AND CLEANABLE SURFACE.

      Official wording (code 47)

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

    • GeneralFacility upkeep

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

      Inspector’s note: 4-201.11: Equipment and Utensils- Durability and Strength OBSERVED DRAINBOARD AT LOW TEMP. DISH MACHINE DETACHED FROM WALL. MUST REPAIR AND MAINTAIN.

      Official wording (code 47)

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

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: 5-205.15: System Maintained in Good Repair (In Good Repair) OBSERVED NO COLD RUNNING WATER WHEN COLD WATER HANDLE IS TURNED ON AT DUMPSINK LOCATED AT BAR MUST PROVIDE HOT AND COLD WATER AT ALL TIMES. ALSO NOTED AN INOPERABLE DUMP SINK AT BAR - SAID SINK IS MISSING THE FAUCET. MUST REPAIR AND MAINTAIN. ALSO OBSERVED LEAK FROM WATER HOSE AT 3 COMPARTMENT SINK AT BAR AND LEAK AT LOW TEMP. DISH MACHINE. MUST REPAIR AND MAINTAIN.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

  13. Fail

    Canvass Re-Inspection · Fail

    1 critical3 general Show violations
    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: 3-603.11 observed sunny side up eggs, smoked salmon, and burgers on menu, said items can be ordered undercooked. Instructed facility to provide footnote, disclosure (written disclosure and disclosure by asterisk) and reminder for menu items that can be ordered under cooked. Priority foundation violation.7-38-005.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFacility upkeep

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

      Inspector’s note: 4-101.19: Nonfood-Contact Surfaces OBSERVED RUSTED SHELVES COVERED WITH PEELING FOIL ON BOTTOM SHELF OF PREP COUNTER LOCATED OUTSIDE OF WALK-IN COOLERS. ALSO NOTED CARDBOARD AS A SHELF LINER IN KITCHEN ACROSS FROM STOVE. INSTRUCTED TO THOROUGHLY CLEAN AND RESURFACE RUSTED SHELVES TO MAINTAIN SMOOTH AND CLEANABLE SURFACE.

      Official wording (code 47)

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

    • GeneralFacility upkeep

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

      Inspector’s note: 4-201.11: Equipment and Utensils- Durability and Strength OBSERVED DRAINBOARD AT LOW TEMP. DISH MACHINE DETACHED FROM WALL. MUST REPAIR AND MAINTAIN.

      Official wording (code 47)

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

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: 5-205.15: System Maintained in Good Repair (In Good Repair) OBSERVED NO COLD RUNNING WATER WHEN COLD WATER HANDLE IS TURNED ON AT DUMPSINK LOCATED AT BAR MUST PROVIDE HOT AND COLD WATER AT ALL TIMES. ALSO NOTED AN INOPERABLE DUMP SINK AT BAR - SAID SINK IS MISSING THE FAUCET. MUST REPAIR AND MAINTAIN. ALSO OBSERVED LEAK FROM WATER HOSE AT 3 COMPARTMENT SINK AT BAR AND LEAK AT LOW TEMP. DISH MACHINE. MUST REPAIR AND MAINTAIN.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

  14. Fail

    Canvass · Fail

    4 critical3 general1 paperwork Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no hand drying provision at 2 out of 2 handwashing sinks located in food prep area. Also noted no hand drying provision located at bar. All handwashing sinks must be equipped with a hand drying provision at all times. Instructed manager to provide.corrected on site. Priority foundation. 7-38-030(c), citation issued. Paper towel provided at time of inspection.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Found low temperature dish machine located at front bar and dishwashing area inadequately sanitizing dishes at 0 ppm. Instructed manager to provide a sanitizing solution to adequately sanitize dishes per manufacturer's instructions. Low temperature dish machine tagged and held for inspection by the chicago department of public health. Instructed manager to no longer use dish machine until it is re-inspected by cdph and at an adequate sanitizing solution. Priority violation. 7-38-025. Citation issued. -

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood temperature

      Food held without temperature control wasn’t tracked by time as required.

      Inspector’s note: Observed time/temperature control for safety foods cooked potatoes, cooked chicken, raw chicken at improper temperatures ranging from 90f - 60f located on speed rack next to hot line in food prep area. Manager states facility is using time as a public health control. Manager states food is held at room temperature and then cooked to order and any food items left at the end of the day is discarded. Found no times on said food items or no written procedure. Instructed manager to provide written procedures, said procedures shall be prepared in advance, maintained in the retail food establishment and made available to the department upon request that specify the food temperature of 41ºf or less when removed from cold holding temperature control, or 135ºf or greater when removed from hot holding temperature control; the food shall be marked or otherwise identified to indicate the time that…

      Official wording (code 24)

      Time as a public health control; procedures & records

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed sunny side up eggs, smoked salmon, and burgers on menu, said items can be ordered undercooked. Instructed facility to provide footnote, disclosure (written disclosure and disclosure by asterisk) and reminder for menu items that can be ordered under cooked. Priority foundation violation.7-38-005.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFacility upkeep

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

      Inspector’s note: Observed rusted shelves covered with peeling foil on bottom shelf of prep counter located outside of walk-in coolers. Also noted cardboard as a shelf liner in kitchen across from stove. Instructed to thoroughly clean and resurface rusted shelves to maintain smooth and cleanable surface.

      Official wording (code 47)

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

    • GeneralFacility upkeep

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

      Inspector’s note: Observed drainboard at low temp. Dish machine detached from wall. Must repair and maintain.

      Official wording (code 47)

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

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed no cold running water when cold water handle is turned on at dumpsink located at bar must provide hot and cold water at all times. Also noted an inoperable dump sink at bar - said sink is missing the faucet. Must repair and maintain. Also observed leak from water hose at 3 compartment sink at bar and leak at low temp. Dish machine. Must repair and maintain.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: Found no city of chicago food service sanitation manager or valid certificate on site while time/temperature control for safety foods (chicken) are being prepared and served to the public. A valid city of chicago food service sanitation manager certificate must be on site at all times while tcs foods are prepared and served to the public. Priority foundation violation. 7-38-012. Citation issued.

      Official wording (code 2)

      City of chicago food service sanitation certificate

  15. Pass

    Complaint Re-Inspection · Pass

    4 general1 paperwork Show violations
    • GeneralFood handling

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

      Inspector’s note: 3-303.12 observed ice bins without lids outside of the bar area. Instructed to provide ice bin lids in order to protect the ice from any possible contamination.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: 4-601.11 observed food debris in between the cooking equipment and under the flat top grill as well as stained ceiling tiles in the rear food prep area and a black substance on the walls in various areas of the dish washing room. Instructed to clean and sanitize all.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: 5-501.17 observed no covered receptacle inside of the women's toilet room. Instructed to provide.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.114 observed crates being used as shelving and items stored directly on the ground in the dish washing area. Instructed to not use crates as shelving and elevate all items at least 6 inches from the ground. 6-501.13 observed excessive grease and food debris under and behind all cooking equipment. Instructed to clean and sanitze.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: 2-102.13 observed no allergen training certificate presented for inspector's review. Instructed to meet requirement for all managers that possess a city of chicago food service sanitation manager's certificate.

      Official wording (code 58)

      Allergen training as required

  16. Fail

    Complaint Re-Inspection · Fail

    1 critical5 general1 paperwork Show violations
    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: 3-603.11 observed no consumer advisory posted nor a disclosure on the menu for all items that can be ordered undercooked or raw (all egg items, beef burgers). Instructed to post a consumer advisory and add a disclosure on the menu for all items that can be ordered undercooked or raw. Priority foundation 7-38-005.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFood handling

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

      Inspector’s note: 3-303.12 observed ice bins without lids outside of the bar area. Instructed to provide ice bin lids in order to protect the ice from any possible contamination.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: 4-302.14 observed no chemical test strips on site for the quaternary ammonium sanitizer located at the 3 compartment sink. Instructed to provide adequate test strips for the sanitizers on site. Priority foundation. Citation issued 7-38-005.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: 4-601.11 observed food debris in between the cooking equipment and under the flat top grill as well as stained ceiling tiles in the rear food prep area and a black substance on the walls in various areas of the dish washing room. Instructed to clean and sanitize all.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: 5-501.17 observed no covered receptacle inside of the women's toilet room. Instructed to provide.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.114 observed crates being used as shelving and items stored directly on the ground in the dish washing area. Instructed to not use crates as shelving and elevate all items at least 6 inches from the ground. 6-501.13 observed excessive grease and food debris under and behind all cooking equipment. Instructed to clean and sanitze.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: 2-102.13 observed no allergen training certificate presented for inspector's review. Instructed to meet requirement for all managers that possess a city of chicago food service sanitation manager's certificate.

      Official wording (code 58)

      Allergen training as required

  17. Fail

    Complaint · Fail

    11 critical11 general2 paperwork Show violations
    • CriticalManagement & training

      No one in charge was present who knew the food-safety rules.

      Inspector’s note: 2-101.11 observed the person in charge without proof of identity in order to verifiy the city of chicago food service sanitation manager's certificate. Instructed to always have proof of identity in order to verify that the person in charge is the city of chicago food service sanitation manager that is on duty. Priority foundation. Citation issued under violation #2.

      Official wording (code 1)

      Person in charge present, demonstrates knowledge, and performs duties

    • CriticalManagement & training

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

      Inspector’s note: 2-102.14(o) observed the employee health policy without a signed acknowledgement from all food handlers. Instructed to provide a signed employee health policy (signed by all food handlers) at all times. Priority foundation. Citation issued 7-38-010.

      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: 2-501.11 observed no written procedure nor adeqaute supplies on site to respond to vomit and diarrhea incidents that can potentially occur. Instructed to provide at all times. Priority foundation. Citation issued 7-38-005.

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalHygiene & sanitation

      Staff touched ready-to-eat food with bare hands.

      Inspector’s note: 3-301.11(b) observed a male food handler touching ready to eat foods (club sandwich) with his bare hands during the inspection. Instructed to discard said foods and never touch ready to eat foods with bare hands, instead use tongs, spoons or food grade disposable gloves at all times to handle all ready to eat foods. Employee discard said foods during the inspection. Priority violation. Citation issued 7-38-010.

      Official wording (code 9)

      No bare hand contact with rte food or a pre-approved alternative procedure properly allowed

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: 5-202.12(a) observed a hand washing sink in the rear food prep area at a inadequate hot water temperature of 71.4f and the hand washing sink in the dish washing area at 93f. Instructed to maintain all hand washing sinks at an adequate hot water temperature of 100f at all times. Priority violation. Citation issued 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: 6-301.12 observed no hand drying provision at one of two hand washing sink located in the rear food prep area and at one of two hand washing sinks located behind the bar area. Instructed to always provide a hand drying provision at all hand washing sinks at all times. Employee provided paper towels during the inspection. Priority foundation. Citation issued 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: 6-301.11 observed no hand washing cleanser at one of two hand washing sinks located behind the bar and at the hand washing sink located in the dish washing area. Instructed to provide hand washing cleanser at all hand washing sinks at all times. Priority foundation. Citation issued under the violation above.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: 5-205.11 observed items stored in the basin of the hand washing sink and a table in front of the hand washing sink located in the dish washing area. Instructed to never store anything in the basin of the hand washing sink and remove table in order for said hand washing sink to be accessible at all times. Priority foundation. Citation issued under the violation above.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: 4-501.114 observed the low temperature dish machine sanitizing at 0ppm located in the dish washing area. Instructed to repair and always maintain an adequate sanitizing concentration of 50ppm-100ppm at all times. Low temperature dish machine tagged and held for inspection and may not be used. Facility instructed to use the 3 compartment sink to properly wash rinse and sanitize all equipment, utensils and tableware. Priority violation. Citation issued 7-38-025.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: 3-501.16(a:2,&b) observed tcs foods at inadequate cold holding temperature located in a cold holding unit; observed about 2 lbs of diced ham at 48f, observed about 3 lbs of cooked chorizo at 50f, observed about 5 lbs of cooked pork at 51f. Instructed to discard and dentaure said tcs foods and always maintain all tcs foods at an adequate cold holding temperature of 41f or below at all times. Employee discarded said tcs foods during the inspection. Priority violation. Citation issued 7-38-005.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: 3-603.11 observed no consumer advisory posted nor a disclosure on the menu for all items that can be ordered undercooked or raw (all egg items, beef burgers). Instructed to post a consumer advisory and add a disclosure on the menu for all items that can be ordered undercooked or raw. Priority foundation 7-38-005.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: 4-302.12 observed no metal stem thermometer on site to properly take temperatures of cold and hot tcs foods. Instructed to provide. Priority foundation. Citation issued 7-38-005.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralPests

      Insects, rodents, or animals were present, or the building wasn’t sealed against them.

      Inspector’s note: 6-202.13 observed fly traps hanging above food prep tables in the hallway outside of the dish washing room. Instructed to remove and only allow pest control to install all pests traps.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralPests

      Insects, rodents, or animals were present, or the building wasn’t sealed against them.

      Inspector’s note: 6-501.111 observed evidence of live insect activity on site. Observed about 10 live small flies located on the walls and ceiling in the dish washing area and the hallway outside the dish washing area. Instructed to eliminate live insect activity, clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFood handling

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

      Inspector’s note: 3-303.12 observed ice bins without lids outside of the bar area. Instructed to provide ice bin lids in order to protect the ice from any possible contamination.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralHygiene & sanitation

      Gloves weren’t used properly.

      Inspector’s note: 3-304.15 observed a food handler touching ready to eat foods with bare hands. Instructed to review proper glove use with all food handlers.

      Official wording (code 46)

      Gloves used properly

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: 4-302.14 observed no chemical test strips on site for the quaternary ammonium sanitizer located at the 3 compartment sink and for the chlorine sanitizer located at the low temperature dish machines for the rear dish washing area and the bar area. Instructed to provide adequate test strips for the sanitizers on site. Priority foundation. Citation issued 7-38-005.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: 4-601.11 observed food debris in between the cooking equipment and under the flat top grill as well as stained ceiling tiles in the rear food prep area and a black substance on the walls in various areas of the dish washing room. Instructed to clean and sanitize all.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: 5-501.17 observed no covered receptacle inside of the women's toilet room. Instructed to provide.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Garbage wasn’t handled or stored properly.

      Inspector’s note: 5-501.15 observed outside dumpsters overflowing with garbage and the outside dumpster lids not tight fitting. Instructed to never allow garbage to overflow and always keep outside dumpster lids tight fitting at all times. Priority foundation. Citation issued 7-38-020(b).

      Official wording (code 54)

      Garbage & refuse properly disposed; facilities maintained

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.114 observed crates being used as shelving and items stored directly on the ground in the dish washing area. Instructed to not use crates as shelving and elevate all items at least 6 inches from the ground.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.13 observed excessive grease and food debris under and behind all cooking equipment. Instructed to clean and sanitze.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: 2-101.11 observed the person in charge without proof of identity in order to verifiy the city of chicago food service sanitation manager's certificate. Instructed to always have proof of identity in order to verify that the person in charge is the city of chicago food service sanitation manager that is on duty. Priority foundation. Citation issued 7-38-012.

      Official wording (code 2)

      City of chicago food service sanitation certificate

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: 2-102.13 observed no allergen training certificate presented for inspector's review. Instructed to meet requirement for all managers that possess a city of chicago food service sanitation manager's certificate.

      Official wording (code 58)

      Allergen training as required

  18. Closed

    Canvass · Out of Business

    The inspector found this business closed.

    No violations

  19. Conditional

    Canvass Re-Inspection · Pass w/ Conditions

    2 critical2 paperwork Show violations
    • CriticalManagement & training

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

      Inspector’s note: 2-501.11 observed no vomit and diarrhea procedure or materials to clean up said incident. Facility must provide procedures and materials for employees to follow and use when responding to vomiting or diarrheal events. Instructed manager to provide. Priority foundation. 7-38-005. No citation issued

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: 3-603.11 found asterisk disclosure and reminder on menu for food served undercooked. Found no footnote. Must provide. Priority foundation violation. 7-38-005. No citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: 2-101.11 observed no city of chicago food service sanitation manager on site while time/temperature control for safety foods (chicken) are being prepared and served to the public. Manager provides a copy of the city of chicago foodservice manager certificate. The original city of chicago food service sanitation manager certificate must be posted on site. Priority foundation violation. 7-38-012. Citation issued.

      Official wording (code 2)

      City of chicago food service sanitation certificate

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: 2-102.13 found no proof of allergen training on site. Must provide proof of allergen training for all city of chicago foodservice managers.

      Official wording (code 58)

      Allergen training as required

  20. Fail

    Canvass · Fail

    8 critical2 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 on site. Instructed to provide an employee health policy that includes a signed acknowledgement from each employee. Priority foundation. 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 vomit and diarrhea procedure or materials to clean up said incident. Facility must provide procedures and materials for employees to follow and use when responding to vomiting or diarrheal events. Instructed manager to provide. Priority foundation. 7-38-005. No citation issued

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: OBSERVED NO HANDWASHING CLEANSER AT 2 out of 2 HANDWASHING SINKS LOCATED AT BAR. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-030-(C). CITATION ISSUED.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Found handwashing sink at bar filled with a pack of paper towel. Found handwashing sink located in dish room filled with warming glove and funnel. Handwashing sinks may not be used for purposes other than handwashing. Must remove said items. Priority foundation violation. 7-38-030(c). Citation consolidated with above violation.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no hand drying provision at handwashing sink in dish room, and 1 out of 2 handwashing sinks at bar. All handwashing sinks must be equipped with a hand drying provision at all times. Instructed manager to provide. Priority foundation violation. 7-38-030(c). Citation consolidated with above violation.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Found hand washing sink water temperature rang from 72 f - 80 f located in women and men public/employee washroom. Must provide minimum hot water temperature of 100f. Priority violation. 7-38-030(c). Citation issued.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Found ice machine with a minimal amount of black mold like substance. Must clean, sanitize, and maintain.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Found asterisk disclosure and reminder on menu for food served undercooked. Found no footnote. Must provide. Priority foundation violation. 7-38-005. No citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: Observed no city of chicago food service sanitation manager on site while time/temperature control for safety foods (chicken) are being prepared and served to the public. A city of chicago food service sanitation manager must be on site at all times while tcs foods are prepared and served to the public. Priority foundation. 7-38-012. Citation issued.

      Official wording (code 2)

      City of chicago food service sanitation certificate

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Found no proof of allergen training on site. Must provide proof of allergen training for all city of chicago foodservice managers.

      Official wording (code 58)

      Allergen training as required

  21. Pass

    Complaint Re-Inspection · Pass

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

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

      Inspector’s note: Observed accumulated grease and food debris located inside of the fryers. Instructed to clean and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed floors thru out food prep area with accumulated food, dirt and grease debris under all equipment and along the walls and in all corners 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: Observed accumulated grease debris on the vents above the cooking equipment. Instructed to clean and maintain.

  22. Pass

    Complaint Re-Inspection · Pass

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

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

      Inspector’s note: Observed accumulated grease and food debris located inside of the fryers. Instructed to clean and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed floors thru out food prep area with accumulated food, dirt and grease debris under all equipment and along the walls and in all corners 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: Observed accumulated grease debris on the vents above the cooking equipment. Instructed to clean and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed no dipper well in place for ice cream scoop. Instructed to provide a dipper well and maintain.

  23. Fail

    Complaint · Fail

    2 critical8 general Show violations
    • CriticalCritical (pre-2018 form)

      Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

      Inspector’s note: Observed low temperature dish machine not properly sanitizing at 0ppm during the inspection. Instructed employee not to use dish machine until repaired and maintaining a proper sanitizing rinse of 50-100ppm and only use the 3 compartment sink to properly wash rinse and sanitize all equipment, utensils and glassware. Low temperature dish machine tagged and held for inspection by the chicago department of public health. Critical violation 7-38-030.

    • CriticalCritical (pre-2018 form)

      Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

      Inspector’s note: Observed 2 out of 3 exposed hand sinks blocked with dirty dishes at the time of the inspection. Observed no soap or paper towels at the 2 exposed hand sink at the bar. Instructed employee to remove all dirty dishes and never block hand sinks and instructed employee to provide soap and paper towels to all bar exposed hand sinks at all times. Employee corrected said violations during the inspection. Critical violation 7-38-030

    • GeneralSerious (pre-2018 form)

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

      Inspector’s note: Observed soda guns being stored directly in ice for human consumption located in the ice bins (2) behind the bar. Instructed to remove soda guns and to discard ice and to never allow any surface contact on to ice that is for human consumption. Manager removed soda guns and discarded the ice during the inspection. Serious violation 7-38-005(a).

    • GeneralSerious (pre-2018 form)

      Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

      Inspector’s note: Observed grease dumpster lid not maintained with accumulated grease on the dumpster lid. Instructed to clean and maintain. Serious violation 7-38-020.

    • GeneralSerious (pre-2018 form)

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

      Inspector’s note: Observed no city of chicago food service sanitation manager on site nor certificate posted while potentially hazardous foods (beef, sliced tomatoes) are being handled prepared and served to the public. Instructed to always have a city of chicago food manager on site at all times facility is prepping, open and operating. City of chicago food service sanitation manager arrived at approximately 3:10p. Serious violation 7-38-012.

    • GeneralSerious (pre-2018 form)

      Dishes and utensils flushed, scraped, soaked

      Inspector’s note: Observed an excessive amount of dishes not flushed scraped and soaked located in the dish washing area. At the time of the inspection dirty dishes were piled in all 3 compartments of the 3 compartment sink and thru out the dish washing area as well as dirty dishes in the exposed hand sink of the dish washing area. Instructed to continuously maintain dish washing room and never allow dirty dishes to not be flushed scraped or soaked. Serious violation 7-38-030.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed accumulated grease and food debris located inside of the fryers. Instructed to clean and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed floors thru out food prep area with accumulated food, dirt and grease debris under all equipment and along the walls and in all corners 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: Observed accumulated grease debris on the vents above the cooking equipment. Instructed to clean and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed no dipper well in place for ice cream scoop. Instructed to provide a dipper well and maintain.

  24. Pass

    License Re-Inspection · Pass

    No violations

  25. Fail

    License Re-Inspection · Fail

    2 critical1 general Show violations
    • CriticalCritical (pre-2018 form)

      Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

      Inspector’s note: The dish machine in the rear and in the bar area not sanitizing at the required ppm. Instructed to have dish machines properly working. Critical violation 7-38-030

    • CriticalCritical (pre-2018 form)

      Water source: safe, hot & cold under city pressure

      Inspector’s note: There is no hot water on the premises. Instructed to provided and maintain at all times. Critical violation 7-38-030

    • GeneralSerious (pre-2018 form)

      No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

      Inspector’s note: The front revolving doors are not rodent/insect proofed at the bottom of the door. Instructed to rodent/insect proof the door. Maintain same. 7-38-020

  26. Fail

    License · Fail

    2 critical1 general Show violations
    • CriticalCritical (pre-2018 form)

      Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

      Inspector’s note: The dish machine in the rear and in the bar area not sanitizing at the required ppm. Instructed to have dish machines properly working. Critical violation 7-38-030

    • CriticalCritical (pre-2018 form)

      Water source: safe, hot & cold under city pressure

      Inspector’s note: There is no hot water on the premises. Instructed to provided and maintain at all times. Critical violation 7-38-030

    • GeneralSerious (pre-2018 form)

      No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

      Inspector’s note: The front revolving doors are not rodent/insect proofed at the bottom of the door. Instructed to rodent/insect proof the door. Maintain same. 7-38-020

  27. Not Ready

    License · Not Ready

    No violations

More in ZIP 60605

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 6 months ago. Always confirm with the official record.