Pass

Kiki D's B B Q House

4117 S Ashland Ave, Chicago, IL 60609

Restaurant ZIP 60609 Risk 1 (High)

Passed · as of Aug 13, 2026

Kiki D's B B Q House was last inspected on August 13, 2026 with a result of “Pass”. Inspectors found 1 violation.

Latest inspection

August 13, 2026 · Canvass

Pass

Result: Pass

1 general
  • GeneralFood handling

    In-use utensils weren’t stored properly.

    Inspector’s note: Ice scoop stored on top of ice cubes, instructed to keep off cubes.

    Official wording (code 43)

    In-use utensils: properly stored

Inspection history

21 inspections on record

  1. Pass

    Canvass Re-Inspection · Pass

    5 general2 paperwork Show violations
    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: 4-204.112(b) instructed to provide thermometers for inside one door refrigerator with cold hold attached and unit where salsa is stored in front prep area. Must maintain.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: 4-601.11(c) out c 11/07/2025 observed all heavy equipment accumulated dried food debris throughout front and rear prep area as well as salsa cooling unit near the register. Intructed to clean interior and exterior all said equipment and maintain

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: 5-205.15 observed 3 compartment sink piping underneath sink basins leaking into a large bucket. Instructed to repair and maintain in good condition.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.13 observed grease buildup on floor underneath fryers, insturcted to remove, clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: 6-501.14 observed vetilation hood equipment above grill with buildup of dust dirt and other debris. 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 time of inspection with valid original certificate while preparing and serving pork, beef, sliced tomatoes, eggs. Instructed to provide and maintain at least one cfm certificate holder on site at all times while open and operating. 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 expired allergen training certificates posted on site, instructed to update all allergen trainng certificates as required for certified food managers.

      Official wording (code 58)

      Allergen training as required

  2. Conditional

    Canvass · Pass w/ Conditions

    4 critical7 general2 paperwork Show violations
    • CriticalManagement & training

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

      Inspector’s note: Observed no proof of verifiable signed employee health policies on site for all food and conditional employeees. Instructed to provide and maintain on site at all times as required. Priority foundation violation. #7-38-010. Citation issued.

      Official wording (code 3)

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

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Observed approx. 10 lbs rice stored on top of prep table in container at improper temperature during time of inspection. Noted temperature @115f. Instructed to hold all hot held food items at 135f or higher and maintain. Pic voluntarily discarded at this time. Priority violation. #7-38-005. Citation issued.

      Official wording (code 21)

      Proper hot holding temperatures

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed approximately 5 dozen eggs, 4lbs chicken breast, 2 lbs cooked chicken parts, 3 lbs sliced tomato found at improper temperatured during time of inspection. Noted temperature of all said items ranging between 55-65f and stored inside upright cooler located in front prep area. Instructed to hold all cold held tcs foods @41f or below at all times. Priority violation. 7-38-005. Please see above violation for citation information.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

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

      Inspector’s note: Observed upright cooling unit located in front prep area across from grills at improper cold holding temperature. Noted temperate @62f during time of inspection, while storing tcs foods. Instructed to discontintue use of equipment, repair and maintain temperature @41f or below at all times. Priority violation. #7-38-005. Citation issued. Unit tagged and held for inspection.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Instructed to provide thermometers for inside one door refrigerator with cold hold attached and unit where salsa is stored in front prep area. Must maintain.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

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

      Inspector’s note: Observed rolling cart holding approximaltely 210 lbs pork skin with meat attached stored outside facility's rear exit door, adjacent to the parking lot and public seating area. The product was unprotected from public access and potential environmental sources of contamination. Said product was voluntarily discarded by pic at this time. During food preparation unpackaged food shall be protected. Priority foundation violation. #7-38-005. Citation issued.

      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 large bins of cooked beans and peppers stored on floor in prep /dishwashing area. Instructed to store food at least 6 inches off the floor to prevent contamination. Must maintain.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed all heavy equipment accumulated dried food debris throughout front and rear prep area as well as salsa cooling unit near the register. Intructed to clean interior and exterior all said equipment 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 3 compartment sink piping underneath sink basins leaking into a large bucket. Instructed to repair and maintain in good condition.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed grease buildup on floor underneath fryers, insturcted to remove, clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed vetilation hood equipment above grill with buildup of dust dirt and other debris. 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 with valid original certificate while preparing and serving ribs, carnitas, rice, beans. Insructed to provide at least one while open and operating as required. 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 expired allergen training certificates posted on site, instructed to update all allergen trainng certificates as required for certified food managers.

      Official wording (code 58)

      Allergen training as required

  3. Conditional

    Canvass · Pass w/ Conditions

    3 critical5 general Show violations
    • CriticalHygiene & sanitation

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

      Inspector’s note: Observed loose faucet in woman's washroom. Instructed to repair and maintain.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Noted internal temperatures of the following time/temperature control for safety food items inside the cold hold unit to be improper: tomatoes 50.of sour cream 50.0f and beef cheek 68.9f on prep table. Manager immediately and voluntarily disposed of 65 lbs of products worth $270.00 through denaturing process. Priority violation #7-38-005. Citation issued.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

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

      Inspector’s note: "noted temperature of cold hold cooler to be improper at 50.0f. Instructed not to use until equipment is maintaining proper temperature of 41f and below. The person in charge serviced the cooler unit during the inspection. The cooler unit was observed at 30.0f after the inspection. Priority violation 7-38-005. Citation issued.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

      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: Cutting boards 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 the interior of the reach-in coolers in need of cleaning. Instructed to detail clean and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed maintenance tools such as brooms, mops, and dust pans stored on the floor in the rear utility area. Instructed to store properly 6 inches above the floor or more.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed a hole on the ceiling above the 3-compartment sink. Instructed to seal.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  4. Pass

    Canvass Re-Inspection · Pass

    No violations

  5. Fail

    Canvass · Fail

    3 critical2 general Show violations
    • CriticalHygiene & sanitation

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

      Inspector’s note: Missing hand wash sign at front prep area. Instructed to provide and maintain.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed the following tcs food at improper cold holding temperature in walk in cooler: large deep container of pork 48.5f. Discarded 30 lbs at a cost of $200. Instructed to discard and denature all said tcs foods and to maintain a cold holding temperature of 41f at all times. Priority violation.7-38-005. Citation issued.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed no disclosure and reminder on the printed menu for all animal food products that can be ordered raw or undercooked . Instructed to provide a disclosure on the menu for all items (eggs any style, steak, beef burgers etc.) that can be ordered undercooked or raw and add a reminder on the menu that reads: *these items can be ordered undercooked or raw. Consuming undercooked or raw foods can increase your risk of foodborne illness. (refer to cdph consumer advisory handout) priority foundation violation #7-38-005. No citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed leak at faucet on three compartment sink in rear prep area. Instructed to repair and maintain.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

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

      Inspector’s note: Instructed to provide covered receptacle in womens restroom.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

  6. Pass

    Canvass · Pass

    2 general2 paperwork Show violations
    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Instructed to clean the bottom interior of the fryer to remove grease, clean area under grill and bottom of steam table.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Instructed to clean floor under cooking equipment to remove grease. Instructed to remove dust from light shields and pipes on ceiling in prep area. Instructed to clean vent fan in washroom on ceiling to remove dust.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Instructed that all food handlers must obtain the required food handler training.

      Official wording (code 57)

      All food employees have food handler training

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed expired food allergen certificates; instructed to obtain valid food allergen certificates. (food service managers only)

      Official wording (code 58)

      Allergen training as required

  7. Conditional

    Canvass · Pass w/ Conditions

    3 critical Show violations
    • CriticalManagement & training

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

      Inspector’s note: Found 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

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Found hot tcs food at improper hot holding temperature. Cooked beef and cooked chicken at temperatures ranging from 110f - 115f; all hot holding tcs foods must be held at 135f or above at all times. Food discarded and denatured by cfm. Priority violation 7-38-005. Citation issued.

      Official wording (code 21)

      Proper hot holding temperatures

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Found time/temperature control for safety foods (variety of pico de gallo, 5lb, cost $5) at improper cold holding temperatures stored in food preparation area at 69 f. Instructed to discard and denature all said tcs foods and always maintain all cold holding tcs foods at 41f or below at all times. Manager discarded all said tcs foods. Priority violation. 7-38-005. Citation consolidated with above violation.

      Official wording (code 22)

      Proper cold holding temperatures

  8. Pass

    Canvass · Pass

    2 general Show violations
    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Found no wiping cloths in sanitizing solution. Instructed to provide and maintain.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

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

      Inspector’s note: Must provide a covered receptacle in women"s washroom.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

  9. Conditional

    Short Form Complaint · Pass w/ Conditions

    3 critical1 general1 paperwork Show violations
    • CriticalManagement & training

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

      Inspector’s note: No employee health policy on site at the time of inspection. Instructed to obtain and maintain. Priority foundation #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: No vomit or diarrhea procedure on site at time of inspection. Instructed to obtain and no citation issued maintain. Priority foundation #7-38-005

      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: Noted establishment serving undercooked food items (hamburgers) with no consumer advisory, disclosure or reminders to the customers. Instructed to have a consumer advisory on the menu with a disclosure notice and reminder statement. Priority foundation #7-38-005

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: : observed maintenance tools such as brooms, mops, and dust pans stored on the floor in the rear utility area. Instructed to store properly 6 inches above the floor or more.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).

      Official wording (code 58)

      Allergen training as required

  10. Conditional

    Canvass · Pass w/ Conditions

    7 critical2 general1 paperwork Show violations
    • CriticalManagement & training

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

      Inspector’s note: No employee health policy on site at the time of inspection. Instructed to obtain and maintain. Priority foundation #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: No vomit or diarrhea procedure on site at time of inspection. Instructed to obtain and no citation issued maintain. Priority foundation #7-38-005

      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 HAND WASH SINK IN THE FRONT PREP AREA. INSTRUCTED TO INSTALL 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: Found no splash guard on hand washing sink in the rear prep area. Instructed to provide and maintain

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed chorizo(hanging in prep area) and pork(stored in a box in rear prep area) out of temperature(chorizo 61.8f, pork 68.7f)and el pastor(pork)on a rotisserie(66.2f) manager voluntarily discarded 121lbs valued at $246.00. Time/temperature control for safety food shall be maintained at 41f or less. Priority violation 7-38-005

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

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

      Inspector’s note: Variety of foods not properly labeled (deli meat, cheese, cut limes, cut peppers, etc.) stored inside the walk in and front prep reach in cooler. Food prepared and held for more than 24 hours shall be properly labeled to indicate the day or date in which the food shall be discarded. Priority foundation violation 7-38-005

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Noted establishment serving undercooked food items (hamburgers) with no consumer advisory, disclosure or reminders to the customers. Instructed to have a consumer advisory on the menu with a disclosure notice and reminder statement. Priority foundation #7-38-005

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Found no wiping cloths in sanitizing solution. Instructed to provide and maintain

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed maintenance tools such as brooms, mops, and dust pans stored on the floor in the rear utility area. Instructed to store properly 6 inches above the floor or more.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).

      Official wording (code 58)

      Allergen training as required

  11. Conditional

    Canvass · Pass w/ Conditions

    2 critical6 general Show violations
    • CriticalCritical (pre-2018 form)

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

      Inspector’s note: Observed cooked ribs 84.2f, potatoes 116.1-127.8f, goat 123.2f, and corn 124.9f stored at improper temperature and displayed for sale in hot holding unit. Instructed manager to discard approximately 20lbs and $40. All hot food must maintain 140f or above during storage, preparation, display, and service. Critical violation 7-38-005a

    • CriticalCritical (pre-2018 form)

      Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

      Inspector’s note: Observed food handler touching ready to eat croissant with bare hands and another food handler eating in food prep area. Informed manager there is no bare hand contact with ready to eat food. Must wear gloves, use tongs, spatulas, and utensils. Employees shall consume food only in designated dining areas that are not used for the preparation of food or the washing and storage of utensils. Critical violation 7-38-010a

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Label all bulk containers in prep area.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Invert all single service utensils to protect from dust, dirt, contamination.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Clean interior of ice machine, cooking equipment, coolers, freezer, prep tables, cutting boards.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Clean floors under all equipment, along walls and in all corners in prep and storage areas. Grout loose floor tiles in dish washing area.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Replace damaged light shields above prep table in prep area and ice machine in dish washing area. Replace inoperable bulb in north ventilation hood.

    • GeneralMinor (pre-2018 form)

      Refrigeration and metal stem thermometers provided and conspicuous

      Inspector’s note: Provide thermometers in all prep coolers and freezers.

  12. 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: Noted cardboard liner on shelving. Instructed managment to remove.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Exterior of ice machine needs cleaning.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Clean floor under three compartment sink and at dry storage area

  13. Pass

    Canvass · Pass

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

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

      Inspector’s note: Clean interior bottom of refrigeration units, bottom compartment of deep fryers of heavy grease build up and exterior of heavy cooking equipment in kitchen/grill area.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Clean floors at cook line, prep area and at rear of food spills and debris.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Remove dirty waste water from mop bucket at rear.

  14. Pass

    Canvass · Pass

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

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

      Inspector’s note: Noted shelving inside the walk in cooler dirty, also storage shelving in the front prep area dirty. Must clean.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Noted floors dirty inside the walk in cooler, prep area, storage area and dish washing area. Must clean to remove spills and debris.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Walls behind the prep area and 3 compartment sink needs cleaning to remove food splatter and other debris. Also noted light shields in the prep area in poor repair,missing or dirty. Must replace and maintain clean.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Noted a leaky pipe underneath the 2 compartment sink. Must repair and maintain.

  15. 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: Observed rusty storage table in front 3 compartment sink, also rusty storage cart, instructed to remove rust.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed stove top not clean, instructed to clean.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed the floor under the cooking area not clean, instructed to clean under and around all cooking equipment.

  16. Pass

    Complaint · Pass

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

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

      Inspector’s note: Observed spoons and forks improperly stored at front coffee station, instructed to store inverted (handled up).

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed the storage shelves under the toaster and under table storage next to cooler compressor not clean, instructed to clean.also need to clean and sanitize cutting boards.

  17. Pass

    Canvass · Pass

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

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

      Inspector’s note: Must clean interior of fryers to remove grease build up. Must clean and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Floors throughout in need of cleaning to remove all build up. Must clean grease under fryers. Clean and maintain at all times.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Wall at 3 compartment sink in need of cleaning to remove all splatter. Must clean and maintain at all times.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Light shield in poor repair in rear prep area, light sheilds above beverage station in need of sheilding. Must repair and maintain at all times.

  18. Pass

    Canvass · Pass

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

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

      Inspector’s note: Ready-to eat foods in walk-in cooler not labeled or dated. Instd to properly label and date.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Clean multi-use equipment (pots, pans, utensils) improperly stored above utility sink. Instd to store properly in designated area.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Interior panel of ice machine with lime build-up. Instd to clean same and maintain same.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Knives in knife rack not clean. Instd to store only clean knives in knife rack.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Light in poor repair in rear by utility sink. Replace same.

    • GeneralMinor (pre-2018 form)

      Linen: clean and soiled properly stored

      Inspector’s note: Wiping cloths improperly stored. Instd to store in sanitizing solution.

  19. Pass

    Canvass · 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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR DRAINS NOT CLEAN.MUST CLEAN.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. OPENING IN WALL AT MOP SINK. MUST SEAL.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LEAKY CONNECTION UNDER 3-COMP SINK,FIRST COMPARTMENT.MUST REPAIR.

  20. Pass

    Canvass · Pass

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

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

      Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR UPPER PANEL OF ICE MACHINE NOT CLEAN.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NO LIGHT SHIELD ON LIGHT ABOVE MEAT SAW IN PREP AREA,MUST INSTALL.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. HOT WATER HANDLE IN LADIES WASHROOM LOOSE,MUST REPAIR.

More in ZIP 60609

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 3 months ago. Always confirm with the official record.