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Restaurant: Buffet Castle
Address: 3326 W Belmont Ave, Chicago, IL 60618
Type: Restaurant
Total inspections: 9
Last inspection: Aug 1, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

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.OBSERVED DUCT TAPE ON THE 2ND NOZZEL OF THE 3 COMPARTMENT SINK INSTRUCTED TO REPAIR/REPLACE.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED SEVERAL WATER DAMAGED CEILING TILES IN REAR STORAGE, MENS ROOM INSTRUCTED TO REPLACE.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED BROKEN LIGHT SHIELD IN REAR STORAGE INSTRUCTED TO REPLACE.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN BOX FREEZER EXCESSIVE ICE INSTRUCTED TO DEFROST AND CLEAN. CUTTING BOARDS, INSIDE LID OF ICE MACHINE CLEAN AND SANITIZE. HOOD,FILTER UNDER TABLE STORAGE DUSTY ALSO NEED CLEANING.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FLOOR IN REAR KITCHEN POOR REPAIR INSTRUCTED TO REPAIR.ALSO CLEAN FLOOR DRAINS IN KITCHEN BY DISH MACHINE.

INSTRUCTED TO REMOVE CLUTTER THRU-OUT KITCHEN AND STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES; FOOD HANDLERS PERFORMING MULTI TASK AND NOT WASHING HANDS. [ei..REMOVING GARBAGE, CLEANING PREP TABLES, REMOVING SOILED UTENSILS, etc..]. ONE FOOD HANDLER PUT ON GLOVES AND RETURNED TO PREP FOODS, TWO OTHER FOOD HANDLERS JUST RETURNED TO PREP FOODS. INSTRUCTED HANDS MUST BE WASHED AT EXPOSED SINK WITH WARM WATER AND SOAP AFTER ANY CONTAMINATING CONDITION. CITATION ISSUED, 7-38-010[A] CRITICAL.
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. OBSERVED INADEQUATE UTENSIL SANITATION, DISH WASHER, WASHING AND RINSING MULTI-USE UTENSILS, BUT NOT SANITIZING. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK USING 100PPM CHLORINE. CITATION ISSUED, 7-38-030 CRITICAL.
All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL DRIED FOOD STORAGE CONTAINERS.
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZER, ALL COOKING EQUIPMENT, EXTERIOR OF ICE MACHINE, CAN OPENER, MOP SINK, DISH MACHINE, BOTTOM PANELS OF PREP TABLES, ETC...
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD-UP AND DEBRIS; MUST CLEAN FLOORS THRU-OUT KTICHEN AND STORAGE AREA, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS AROUND PIPES IN KITCHEN AND MOP CLOSET TO PREVENT PEST ENTRY, AND REPLACE DAMAGED CEILING PANELS IN KITCHEN AND STORAGE AREA. ALSO MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR COOLERS.

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE; FOUND 7 DOZ. EGGS ON TOP OF PREP TABLE RANGING FROM 56.5-70.7F, INADEQUATED FOOD PROTECTION. MUST KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 40F OR BELOW. EGGS DISCARDED, V=$50. CRITICAL CITATION ISSUED, 7-38-005.
Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL DRIED FOOD STORAGE CONTAINERS.
Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZER, ALL COOKING EQUIPMENT, EXTERIOR OF ICE MACHINE, CAN OPENER, MOP SINK, DISH MACHINE, BOTTOM PANELS OF PREP TABLES, ETC...
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD-UP AND DEBRIS; MUST CLEAN FLOORS THRU-OUT KTICHEN AND STORAGE AREA, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS AROUND PIPES IN KITCHEN AND MOP CLOSET TO PREVENT PEST ENTRY, AND REPLACE DAMAGED CEILING PANELS IN KITCHEN AND STORAGE AREA. ALSO MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR COOLERS.
Inspector Comments: INSTRUCTED TO REMOVE CLUTTER THRU-OUT KITCHEN AND STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE; WALK IN COOLER FOUND AT 48.8F. INSTRUCTED TO REPAIR COOLER AND MAINTAIN AT 40F OR BELOW. TAG HELD FOR INSPECTION PLACED ON UNIT. WHEN REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE WALK IN COOLER; 50 LBS. CKD. CHICKEN RANGING FROM 49.7-53.8F, ABOUT 60 LBS. OF CKD. NODDLES RANGING FROM 48.8-60.1F, 7 LBS. RAW BEEF 49.5F, 10 LBS. CKD SHRIMPS 50.5F. 30 LBS. RAW CHICKEN RANGING FROM 49.07-50.4F, AND 10 LBS. CUT TOMATOES AT 49.3F. INADEQUATE FOOD PROTECTION. INSTRUCTED OWNER COLD FOODS MUST BE KEPT AT 40F OR BELOW. ABOVE FOODS DISCARDED, V=$1800.00. CRITICAL CITATION ISSUED, 7-38-005(A).
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #365490, DATED 1-11-11; #30-MUST LABEL DRIED FOOD STORAGE CONTAINERS. 33-MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZER, ALL COOKING EQUIPMENT, EXTERIOR OF ICE MACHINE, CAN OPENER, MOP SINK, DISH MACHINE, BOTTOM PANELS OF PREP TABLES, ETC., 34-EXCESSIVE GREASE BUILD-UP AND DEBRIS; MUST CLEAN FLOORS THRU-OUT KITCHEN AND STORAGE AREA, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. 35-MUST SEAL OPENINGS AROUND PIPES IN KITCHEN AND MOP CLOSET TO PREVENT PEST ENTRY, AND REPLACE DAMAGED CEILING PANELS IN KITCHEN AND STORAGE AREA, ALSO MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT. 41-INSTRUCTED TO REMOVE CLUTTER THRU-OUT KITCHEN AND STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. SERIOUS CITATION ISSUED, 7-42-090.
MUST REPLACE CUTTING BOARDS, AND PROVIDE SPLASH GUARDS FOR EXPOSED SINK AT NEW SUSHI PREP AREA AT FRONT AREA.
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT.
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. MUST REPAIR LEAKING PIPES UNDER 3PART SINK.

Inspector Comments: 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. MUST REPAIR LEAKING PIPES UNDER 3PART SINK.
WALK IN COOLER AT PROPER TEMPERATURE OF 38.04F, TAG REMOVED, VIOLATION CORRECTED.
ALL VIOLATIONS UNDER VIOLATION 29 CORRECTED. OWNER ALSO CONTRACTED OLYMPIA MAINTENANCE, INC., THEY WILL BE DOING POWER WASHING THRU-OUT THE KITCHEN ON 10-20-11, HAS CONTRACT DATED 10-12-11.
CUTTING BOARDS REPLACED AND SPLASH GUARD PROVIDED, VIOLATION CORRECTED.
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT.

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT.
Inspector Comments: Inspector Comments: 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. MUST REPAIR LEAKING PIPES UNDER 3PART SINK.

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. MUST REPAIR LEAKING PIPES UNDER 3PART SINK IN KITCHEN.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE, OBSERVED ONE PREP REACH IN COOLER AT PREP LINE AT 62.6F. INADEQUATE FOOD PROTECTION. INSTRUCTED, COOLER MUST BE KEPT AT 40F OR BELOW AT ALL TIMES. TAG HELD FOR INSPECTION PLACED ON UNIT, WHEN UNIT IS REPAIRED MUST FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 8LBS. COOKED CHICKEN AT 49.01F, 2LBS. COOKED MIXED VEGETABLES 66.2F, 7LBS. COOKED PASTA 65.3F, 6LBS. COOKED DUMPLINGS 53.2F AND 4LBS. COOKED PORK AT 64.5F. INADEQUATE FOOD PROTECTION. FOOD ITEMS DISCARDED. V=$250. MUST KEEP COLD FOODS AT 40F OR BELOW. CRITICAL CITATION ISSUED, 7-38-005(A).
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. OBSERVED DISH WASHER USING THE DISH WASHING MACHINE, WASHING MULTI-USE UTENSILS, HOWEVER WHEN WE TESTED FOR SANITIZER,DISH MACHINE WAS NOT DISPENSING SANITIZER. SANITIZER LINE BROKEN AT TIME OF INSPECTION. INSTRUCTED, DISH MACHINE MUST BE REPAIRED AND TESTED FOR PROPER SANITATION. ECOLAB WAS CALLED, TECH CAME AND REPLACED LINE, DISH MACHINE REPAIRED AT THIS TIME. CRITICAL CITATION ISSUED, 7-38-030.
All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED, MUST LABEL AND MAINTAIN.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE ALL CUTTING BOARDS IN KITCHEN.
All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, DISH MACHINE, BOTTOM PANELS OF ALL PREP TABLES, CAN OPENER, AND MOP SINK.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER EQUIPMENT THRU-OUT KITCHEN, MUST CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS, ALSO AT REAR MOP SINK AREA.
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOODS AT BOTH PREP AREAS, CLEAN WALL BEHIND DISH MACHINE AND REPLACE MISSING BASEBOARDS UNDER 3PART SINK IN KITCHEN.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BROKEN LIGHT SHIELDS ABOVE PREP TABLES IN KITCHEN.

INSTRUCTED ICE SCOOPS AND CLEANING TOWELS MUST BE PROPERLY STORED.
INSTRUCTED; CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
INSTRUCTED TO REPAIR FAUCET AT THE DISH MACHINE SPRAYER.
INSTRUCTED, FOOD HADLERS MUST WEAR HAIR RESTRAINTS.
FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED TWO DOOR PREP REACH IN COOLER AT HOT LINE AT 57.3F. INADEQUATE FOOD PROPECTION. INSTRUCTED TO REPAIR UNIT AND MAINTAIN AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON COOLER, WHEN REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; ABOUT 20LBS. COOKED CRAB MEAT AT 58.1F, 5LBS COOKED BEEF 55.9F, 6LBS CHICKEN 56.8F, 5LBS SHRIMPS 68.9F, 4LBS FISH 60.7F, 10LBS TOFU 53.5F, AND 1DOZ. EGGS 67.3F, INADEQUATE FOOD PROTECTION. INSTRUCTED COLD FOODS MUST BE AT 40F OR BELOW. FOOD ITEMS DISCARDED. V=$425.00. CRITICAL CITATION ISSUED, 7-38-005(A).
POOR HYGIENIC PRACTICES, OBSERVED BOTH FOOD HANDLERS AT PREP HOT LINE PERFORMING MULTI-TASKS AND RETURNING TO PREPARED FOODS WITHOUT WASHING THEIR HANDS, (REMOVING SOILED MULTI-USED UTENSILS, REMOVING EMPTY BOXES, WIPING PREP TABLES WITH SOILED TOWELS, ETC.)ALSO OBSERVED ANOTHER EMPLOYEE WASHING HIS HANDS INSIDE A PREP SINK. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
OBSERVED DISH WASHER, WASHING, RINSING MULTI-USE POTS/PANS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET-UP OF 3PART SINK WITH 100PPM CHLORINE FOR PROPER SANITATION. CRITICAL CITATION ISSUED, 7-38-030.
OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #670971, DATED 2-29-12, VIOLATIONS #30, PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED, MUST LABEL AND MAINTAIN. #32, MUST REPLACE ALL CUTTING BOARDS IN KITCHEN. #33, THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, DISH MACHINE, BOTTOM PANELS OF ALL PREP TABLES, CAN OPENER, AND MOP SINK. #34, EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER EQUIPMENT THRU-OUT KITCHEN, MUST CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS, ALSO AT REAR MOP SINK AREA. #35, MUST CLEAN HOODS AT BOTH PREP AREAS, CLEAN WALL BEHIND DISH MACHINE AND REPLACE MISSING BASEBOARDS UNDER 3PART SINK IN KITCHEN. #36, MUST REPLACE BROKEN LIGHT SHIELDS ABOVE PREP TABLES IN KITCHEN. #38, MUST REPAIR LEAKING PIPES UNDER 3PART SINK IN KITCHEN. SERIOUS CITATION ISSUED, 7-42-090.

PREVIOUS MINOR VIOLATIONS UNDER VIOLATION #29 CORRECTED.
Inspector Comments: INSTRUCTED; CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
FAUCET REPLACED, VIOLATION CORRECTED.
FOOD HANDLERS WEARING HAIR RESTRAINTS, VIOLATION CORRECTED.
INSTRUCTED ICE SCOOPS AND CLEANING TOWELS MUST BE PROPERLY STORED.

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Takes reservations:

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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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