Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Apr 5, 2010 | 100 |
|
Feb 14, 2011 | 100 |
|
Feb 17, 2012 | 100 |
|
Aug 9, 2012 | 100 |
The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.LABEL THE LARGE FOOD CONTAINERS IN THE PREP AREA RICE,BEANS ECT.
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. CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP.
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLUTTER IN BACK AREA. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ANY AND ALL CLUTTER MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED WITH DEEP CUTS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: SHELVES AT WALK IN COOLER, ALL COOKING EQUIPMENT, PREP TABLES, STEAM TABLE, TO REMOVE ALL BUILD UP OF FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF CLEANING TO REMOVE ALL BUILD OF FOOD DEBRIS. FLOOR AT 3 COMP SINK IN NEED OF REPAIR AT COVING TO ELIMINATE STANDING WATER. ALL ITEMS MUST BE UP OFF THE FLOOR AT ALL TIMES. MUST CLEAN AND MAINTAIN AT ALL TIMES.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AT PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN. CEILING AT REAR PREP IN NEED OF CLEANING TO REMOVE DUST AND DIRT BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. 1 LIGHT SHEILD IN POOR REPAIR ABOVE THE HAND SINK MUST REPLACE. ALL LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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 REPAIR SLOW DRAINING HAND SINKS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
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. ALL REACH IN COOLERS MUST HAVE IN GOOD WORKING ORDER THERMOMETERS THAT ARE VISIBLE AT ALL TIMES. MUST INSTALL AND MAINTAIN AT ALL TIMES.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. KNIFE HOLDER NEED FOR ALL KNIVES. MUST INSTALL AND MAINTAIN AT ALL TIMES.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: SODA DISPENSORS, REACH IN COOLERS, AND REAR COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AT FRONT COOKING AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN ALL FLOORS AT ALL TIMES.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS WITH FOOD SPLATTER IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER IN NEED OF REMOVING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
NEW CUTTING BOARDS NEEDED THROUGHOUT PREP AREA. MUST REPLACE AND MAINTAIN AT ALL TIMES.
FLOORS IN WALK IN COOLER, FRONT PREP AREA, AND REAR AREA IN NEED OF DETAIL CLEANING. FLOORS IN FRONT PREP AREA IN NEED OF REPAIR WHERE TILES ARE BROKEN. MUST CORRECT AND MAINTAIN.
WALLS IN FRONT AND REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES. CEILING TILES IN NEED OF REPLACING. FOOD SPLATTERS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
MOLDING IN LADIES WASHROOM IN NEED OF REPAIR. MUST REPAIR AND MAINTAIN.
LEAK AT 3 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
ANY AND ALL UNNECESSARY ARTICLES MUST BE REMOVED.
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Name |
Address |
Distance |
---|---|---|
Chicagoland Pizza & Pasta | 5620 S Pulaski Rd, Chicago | 0.05 miles |
La Taqueria La Puerta Corp | 5620 S Pulaski Rd, Chicago | 0.05 miles |
Hancock (H/S) | 4034 W 56th St, Chicago | 0.06 miles |
55th Gas Station Inc. | 5456 S Pulaski Rd, Chicago | 0.14 miles |
New China Tea | 4022-4024 W 55th St, Chicago | 0.14 miles |
Dunkin Donuts | 5448 S Pulaski Rd, Chicago | 0.15 miles |
Le Paris Bakery No 2 Inc | 5434 S Pulaski Rd, Chicago | 0.18 miles |
St. Turibius School | 4120 W 57 St, Chicago | 0.20 miles |
Burger King #142 | 5425 S Pulaski Rd, Chicago | 0.20 miles |
Jackys Hot Dogs | 5415 S Pulaski Rd, Chicago | 0.22 miles |
Restaurant representatives - add corrected or new information about El Solazo, 5600 S Pulaski Rd, Chicago, IL 60629 »