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Business Info

Restaurant: Ellen's Kitchen
Address: 1450 W Webster Ave, Chicago, IL 60614
Type: Restaurant
Total inspections: 7
Last inspection: May 4, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. 1ST FLOOR LINE COOLER MUST MAINTAIN TEMPERATURE OF 40F OR BELOW.
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. FINAL RINSE TEMPERATURE OF HIGH TEMPERATURE DISH MACHINE MUST REACH 180F OR HIGHER.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST PROVIDE HOT WATER THROUGHOUT.
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. NO SEPARATION BETWEEN 2ND FLOOR APARTMENT TENANT ENTRANCE AND RETAIL FOOD ESTABLISHMENT. MUST PROVIDE DOOR WITH TIGHT FITTING SEAL ON ALL SIDES SEPARATING 2ND FLOOR LIVING QUARTERS AND RETAIL FOOD ESTABLISHMENT.
The walls and ceilings shall be in good repair and easily cleaned. ALL WALLS AND CEILINGS THROUGHOUT MUST SEAL ALL HOLES, OPENINGS, CRACKS AND CREVICES.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BASEMENT EMPLOYEE WASHROOM MUST HAVE SELF CLOSING DEVICE.

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All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. INTERIOR BASEMENT ICE MACHINE UPPER WATER RESERVOIR WITH BLACK SLIME SUBSTANCE THROUGHOUT AND DRIPPING INTO ICE. ALL ICE DISCARDED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED AND SANITIZED, C.D.P.H. CONTACTED BY FAX REQUEST AT 312-746-4240 FOR INSPECTION AND TAG REMOVAL.
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. CHEMICAL DISH MACHINE NOT PROPERLY SANITIZING. MANAGEMENT STATES DISH MACHINE IS NOT USED AND NO DISHES BEING WASHED AT THIS TIME. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSING SANITIZER AND INSIDE CLEANED OF ALL FOOD DEBRIS AND ACCUMULATED SLIME ON INTERIOR WALLS REMOVED. NO CITATION ISSUED. FAX REQUEST FOR INSPECTION TO 312-746-4240.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR AND EXTERIOR ALL COOKING EQUIPMENT THROUGHOUT BOTH PREP WITH GREASE AND FOOD ACCUMULATION. MUST CLEAN AND MAINTAIN. EXTERIOR BAR KEG COOLERS DIRTY, MUST CLEAN. DIRTY MEAT GRINDER ON STORAGE SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.
All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS MUST BE LABELED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DIRTY BULK STORAGE BIN IN BASEMENT WITH SPICE SPILLAGE. MUST CLEAN. DIRTY SPICE CONTAINERS ON METAL RACK SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT 1ST FLOOR KITCHEN WITH GREASE AND FOOD DEBRIS. FLOORS THROUGHOUT BASEMENT WITH DEBRIS BEHIND COOLERS. ALL STORED ITEMS IN BASEMENT IN ALL AREAS MUST BE ELEVATED FROM FLOOR 6' OR ABOVE. MUST NOT STORE CLEAN POTS/PANS ON FLOOR. FLOOR DRAIN BEHIND BAR AND IN BASEMENT UNDER THREE COMPARTMENT SINK DIRTY. DAMAGED/MISSING BASEBOARDS IN 1ST FLOOR KITCHEN, MUST REPAIR/REPLACE.
The walls and ceilings shall be in good repair and easily cleaned. CHIPPED PLASTER ON WALL IN 1ST FLOOR KITCHEN. EXCESSIVE GREASE ON WALLS AND CEILINGS IN BOTH 1ST AND BASEMENT PREP AREAS. ALL WALL AND CEILING VENT COVERS WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN ALL.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD INSIDE 1ST FLOOR KITCHEN TALL REACH-IN COOLER.
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. THE FOLLOWING SINKS DIRTY AND STAINED. BAR THREE COMPARTMENT SINK, BOTH BAR AND 1ST FLOOR EXPOSED HAND SINKS. MUST CLEAN AND MAINTAIN ALL.
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 FOR 1ST FLOOR KITCHEN PREP TABLE COOLER.

DIRTY BULK STORAGE BIN IN BASEMENT WITH SPICE SPILLAGE. MUST CLEAN. DIRTY SPICE CONTAINERS ON METAL RACK SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.
BULK FOOD CONTAINERS MUST BE LABELED.
FLOORS THROUGHOUT 1ST FLOOR KITCHEN WITH GREASE AND FOOD DEBRIS. FLOORS THROUGHOUT BASEMENT WITH DEBRIS BEHIND COOLERS. ALL STORED ITEMS IN BASEMENT IN ALL AREAS MUST BE ELEVATED FROM FLOOR 6' OR ABOVE. MUST NOT STORE CLEAN POTS/PANS ON FLOOR. FLOOR DRAIN BEHIND BAR AND IN BASEMENT UNDER THREE COMPARTMENT SINK DIRTY. DAMAGED/MISSING BASEBOARDS IN 1ST FLOOR KITCHEN, MUST REPAIR/REPLACE.
CHIPPED PLASTER ON WALL IN 1ST FLOOR KITCHEN. EXCESSIVE GREASE ON WALLS AND CEILINGS IN BOTH 1ST AND BASEMENT PREP AREAS. ALL WALL AND CEILING VENT COVERS WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN ALL.
MUST PROVIDE LIGHT SHIELD INSIDE 1ST FLOOR KITCHEN TALL REACH-IN COOLER.
THE FOLLOWING SINKS DIRTY AND STAINED. BAR THREE COMPARTMENT SINK, BOTH BAR AND 1ST FLOOR EXPOSED HAND SINKS. MUST CLEAN AND MAINTAIN ALL.
INTERIOR AND EXTERIOR ALL COOKING EQUIPMENT THROUGHOUT BOTH PREP WITH GREASE AND FOOD ACCUMULATION. MUST CLEAN AND MAINTAIN. EXTERIOR BAR KEG COOLERS DIRTY, MUST CLEAN. DIRTY MEAT GRINDER ON STORAGE SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.
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 FOR 1ST FLOOR KITCHEN PREP TABLE COOLER.

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 LIVE FRUIT FLIES IN THE BAR, DINING AREA AND BASEMENT PREP AREA. OBSERVED APPROXIMATELY 30 LIVE FRUIT FLIES ON THE WALLS, CEILING AND BEHIND THE BAR AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-030.
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 THE MICROWAVE.
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN AND REPAINT THE WALLS AND CEILING OF THE BASEMENT PREP AREA AND 1ST FLOOR PREP AREA.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR DRAINS BEHIND THE BAR AND BASEMENT PREP AREA AND MAINTAIN THE FLOOR DRY BEHIND THE BAR.

DETAIL CLEAN AND REPAINT THE WALLS AND CEILING OF THE BASEMENT PREP AREA AND 1ST FLOOR PREP AREA.

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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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