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Business Info

Restaurant: Benchmark Bar & Grill
Address: 1508-1510 N Wells St, Chicago, IL 60610
Type: Restaurant
Total inspections: 8
Last inspection: May 4, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN KITCHEN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR BEHIND EQUIPMENT UNDER SMALL HOOD EXHAUST AREA WITH FOOD DEBRIS. MUST CLEAN. STORED BREAD IN WALK-IN FREEZER MUST BE ELEVATED FROM FLOOR. POOLING WATER ON FLOOR UNDER BASEMENT HALLWAY DRY STORAGE. MUST REMOVE AND MAINTAIN. ALL TO GO CONTAINERS IN BASEMENT MUST BE ELEVATE FROM FLOOR.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL UNUSED, UNNECESSARY CONSTRUCTION MATERIAL THROUGHOUT BASEMENT MUST BE REMOVED OR STORED ELEVATED AND ORGANIZED.
The walls and ceilings shall be in good repair and easily cleaned. MOLDY WALL CAULKING AT KITCHEN DISH MACHINE. MUST REPLACE.
All utensils shall be thoroughly cleaned and sanitized after each usage. TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
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. FOUL ODOR IN EMPLOYEE CHANGING AND SOILED LINEN STORAGE ROOM. MUST CLEAN AND REMOVE ANY SOURCES OF FOUL ODOR.
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FRONT BAR CHLORINE CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER. 0PPM FOUND AFTER SEVERAL ATTEMPTS. NO DISHES BEING WASHED AT THIS TIME. NO CITATION ISSUED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REQUEST FAXED TO SUPERVISOR LOPEZ AT 312-746-4240 FOR INSPECTION AND TAG REMOVAL.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN KITCHEN.
All utensils shall be thoroughly cleaned and sanitized after each usage. TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR BEHIND EQUIPMENT UNDER SMALL HOOD EXHAUST AREA WITH FOOD DEBRIS. MUST CLEAN. STORED BREAD IN WALK-IN FREEZER MUST BE ELEVATED FROM FLOOR. POOLING WATER ON FLOOR UNDER BASEMENT HALLWAY DRY STORAGE. MUST REMOVE AND MAINTAIN. ALL TO GO CONTAINERS IN BASEMENT MUST BE ELEVATE FROM FLOOR.
The walls and ceilings shall be in good repair and easily cleaned. MOLDY WALL CAULKING AT KITCHEN DISH MACHINE. MUST REPLACE.
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. FOUL ODOR IN EMPLOYEE CHANGING AND SOILED LINEN STORAGE ROOM. MUST CLEAN AND REMOVE ANY SOURCES OF FOUL ODOR.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL UNUSED, UNNECESSARY CONSTRUCTION MATERIAL THROUGHOUT BASEMENT MUST BE REMOVED OR STORED ELEVATED AND ORGANIZED.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINES. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF BOTH ICE MACHINES. MANAGEMENT INSTRUCTED TO REMOVE ALL ICE, TURN OFF MACHINES AND HAVE INTERIOR CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OVER 50 LIVE FRUIT FLIES ON THE PREMISES. LIVE FRUIT FLIES WERE OBSERVED AT THE 2ND FLOOR BAR, 1ST FLOOR BAR, DINING AREA AND PREP AREA, BASEMENT STORAGE AND PREP AREAS. TOM VELASQUEZ FROM TOM VEL EXTERMINATING IS ONSITE FOR A PEST INSPECTION. MUST ELIMINATE OR MINIMIZE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MAINTAIN THE GREASE DUMPSTER AND THE CEMENT AROUND THE AREA CLEAN AND FREE OF GREASE. MUST POWERWASH THIS AREA TO REMOVE GREASE ON GROUND. SERIOUS VIOLATION 7-38-020.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF ALL PREP COOLERS, PREP TABLES, FAN COVERS IN THE WALK-IN COOLER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST ELIMINATE ALL SOURCES OF STANDING WATER IN THE BASEMENT, PREP AREAS, AND BEHIND THE BARS. DETAIL CLEAN THE FLOOR UNDER THE DISHMACHINE. DETAIL CLEAN AND REMOVE DEBRIS FROM THE FLOOR DRAINS BEHIND THE BARS. DETAIL CLEAN THE FLOOR OF THE PREP AREA WHERE THE FIRE OCCURRED.
The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE DRYWALL CEILING IN THE BASEMENT DOUGH MIXER ROOM. DETAIL CLEAN THE WALLS AND BASEBOARD AROUND THE DISHMACHINE AND BEHIND THE COOKING EQUIPMENT WHERE THE FIRE OCCURRED.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE THE FIRE DAMAGED EQUIPMENT FROM THE KITCHEN.

PEST ACTIVITY HAS BEEN MINIMIZED.

MUST CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.
MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT.
MUST DETAIL CLEAN AND MAINTAIN CEILING VENTS AND TILES IN PREP AREA-REMOVE DUST/DIRT BUILD UP.
MUST PROVIDE RUNNING WATER TO RIGHT WASHBOWL (2IN ALL)IN THE MEN'S BASEMENT TOILET ROOM.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Illinois small cities
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