Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Apr 5, 2010 | 0 |
|
Apr 12, 2010 | 0 |
|
Apr 27, 2010 | 0 |
|
May 12, 2010 | 100 |
|
May 12, 2011 | 100 |
|
Aug 19, 2011 | 100 |
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.//MUST REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST PROPERLY STORE ALL SINGLE SERVICE UTENSILS TO PROTECT FROM CONTAMINATION IN FRONT PREP AREA./PROPERLY STORE ICE SCOOP IN FRONT REACH IN FREEZER.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.// NEED LIDS FOR ALL GARBAGE CANS IN SIDE WHEN NOT IN USE/COVER ALL FOOD ITEMS IN STORAGE IN WALK IN COOLER.
All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS,DRY STORAGE NEED CLEANING
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK & EQUIPMENT NEED CLEANING THROUGHT PREMISES
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.//MUST REMOVE THREDS FROM FAUCET ON UTILITY SINK
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.//VIOLATION REMAINING FROM 4/5/2010 SEE REPORT # 80264
All food not stored in the original container shall be stored in properly labeled containers.//SOME FOOD ITEMS NOT LABELED, NEED NAMES & DATES ON ALL FOOD ITEMS IN STORAGE.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING FROM 4/5/2010 SEE REPORT #80264
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING FROM 4/5/2010 SEE REPORT # 80264
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATIONREMAINING FROM 4/5/2010 SEE REPORT # 80264
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING FROM 4/5/2010 SEE REPORT # 80264
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.//OBSERVED FEW LIGHTS OUT AROUND FRONT PREP AREA NEED TO REPLACE
All food not stored in the original container shall be stored in properly labeled containers.//ABATED
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//ABATED
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.//ABATED
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.//ABATED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING FROM 4-5-2010 & 4-12-2010 SEE REPORT # 80269
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING FROM 4-5-2010 & 4-12-2010 SEE REPORT # 80264
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING FROM 4-5-2010 & 4-12-2010 SEE REPORT #80269
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.//VIOLATION REMAINING FROM 4-5-2010 SEE REPORT #80264
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING FROM 4-5-2010 REPORT #80264/CORRECTED DURING INSPECTION
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING FROM 4-5-2010 REPORT #80264/CORRECTED DURING INSPECTION
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//ABATED
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.//ABATED
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, CARTS, MICROWAVE OVEN, CABINETS, COUNTERS, AND MOP SINK.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
EXCESSIVE CLUTTER AT REAR STORAGE AREA, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.
Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, CARTS, MICROWAVE OVEN, CABINETS, COUNTERS, AND MOP SINK.
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
Inspector Comments: EXCESSIVE CLUTTER AT REAR STORAGE AREA, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
Inspector Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.
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Name |
Address |
Distance |
---|---|---|
Potbelly Sandwich Works # 114 | 4709 N Lincoln Ave, Chicago | 0.00 miles |
Cold Stone Creamery #1924 | 4709 N Lincoln Ave, Chicago | 0.00 miles |
Yogurt Square | 4701 N Lincoln Ave, Chicago | 0.02 miles |
Rosded Restaurant | 2308 W Leland Ave, Chicago | 0.03 miles |
Rosded | 2308 W Leland Ave, Chicago | 0.03 miles |
Pna Oriental Store | 2310 W Leland Ave, Chicago | 0.03 miles |
Le Cafe | 4655 N Lincoln Ave, Chicago | 0.04 miles |
Cafeneo | 4655 N Lincoln Ave, Chicago | 0.04 miles |
Bouffe | 2312 W Leland Ave, Chicago | 0.04 miles |
Cafe Selmarie | 4729 N Lincoln Ave, Chicago | 0.04 miles |
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