Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jan 19, 2010 | 0 |
|
Feb 10, 2010 | 0 |
|
Feb 18, 2010 | 100 |
No violation details available. | Dec 31, 2012 | - |
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.EXTERIOR DOORS TO PREMISES MUST BE RODENT-PROOFED THROUGHOUT.
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.WASTE LINES AT BARS MUST BE PROPERLY CONNECTED AND RAN DIRECTLY INTO FLOOR DRAINS AS REQUIRED.
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.ADDITIONAL HANDSINK IS NEEDED FOR HANDWASHING AT MAIN BAR LOWER LEVEL.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.REFRIGERATION UNITS IN KITCHEN NOT INSTALLED MUST BE CAPABLE OF MAINTAINING 40F OR BELOW,FROZEN 0F OR BELOW.
The walls and ceilings shall be in good repair and easily cleaned.EXPOSED BRICK WALLS AT BARS NOT SMOOTH,EASILY CLEANABLE AS REQUIRED,WATER LEAKING FROM CEILING IN WOMENS TOILET ROOM LOWER LEVEL.
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.MECHANICAL VENTILATION IN TOILET ROOMS NOT WORKING,WATER LEAKING BENEATH 3 COMP SINK,FAUCET IN KITCHEN,WATER LEAKING BENEATH 3 COMP SINK AT MAIN BAR LOWER LEVEL.
All food shall be from sources approved by health authorities and safe for human consumption.SOURCE FOR SUSHI RICE APPROVED BY LABORATORY.
All hot food shall be stored at a temperature of 140F or higher.HOT HOLDING UNITS MUST BE UP,RUNNING CAPABLE OF MAINTAINING 140F OR ABOVE.
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 ALL CLUTTER.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.LACK OF PROPER HOT WATER THROUGHOUT THE PREMISES.
The walls and ceilings shall be in good repair and easily cleaned.EXPOSED BRICK WALLS AT BARS NOT SMOOTH,EASILY CLEANABLE AS REQUIRED.
All food shall be from sources approved by health authorities and safe for human consumption.ABATED.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.ABATED.
All hot food shall be stored at a temperature of 140F or higher.ABATED.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.ABATED.
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.ABATED.
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.ABATED.
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.ABATED.
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 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.
The walls and ceilings shall be in good repair and easily cleaned.ABATED.
Name | City | Users' Rating |
---|---|---|
J J Fish & Chicken | Chicago, IL | |
Harolds Chicken | Chicago, IL | |
Adam's Ribs | Chicago, IL | |
Kostner Food Basket | Chicago, IL | |
Pete The Greek Restaurant | Chicago, IL | |
Baba's Famous Steak & Lemonade | Chicago, IL | |
Mcdonalds | Chicago, IL | |
Ming's Chop Suey | Chicago, IL | |
Deborah's Place Ii | Chicago, IL | |
Moses Butcher Shop | Chicago, IL |
Name |
Address |
Distance |
---|---|---|
River West Healthy Eatery | 770 N Halsted St, Chicago | 0.05 miles |
Thalia Spice Asian Fushion Bistro | 833 W Chicago Ave, Chicago | 0.07 miles |
Gourmet Gorilla,Inc. | 942 W Huron St, Chicago | 0.21 miles |
Delux Bar & Grill | 669 N Milwaukee Ave, Chicago | 0.23 miles |
The River Walk at Kendall | 900 N North Branch, Chicago | 0.23 miles |
Kendall College | 900 N North Branch, Chicago | 0.23 miles |
Kendall College | 900 N North Branch St, Chicago | 0.23 miles |
The Dining Room at Kendall Nfp | 900 N North Branch St, Chicago | 0.23 miles |
M J Flaming | 903 N Halsted St, Chicago | 0.24 miles |
The Red Canary | 691-695 N Milwaukee Ave, Chicago | 0.24 miles |
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