Complaint Re-Inspection
Nov 2, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 2, 2026 · Original Source
Restaurant · Chicago, IL
La Casa Del Pueblo
1834 S Blue Island Ave
Last inspected Nov 2, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was La Casa Del Pueblo last inspected?
- The most recent inspection on record was on Nov 2, 2026. The result listed by Chicago Department of Public Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 8 inspections on record, from Oct 27, 2023 to Nov 2, 2026.
- Has La Casa Del Pueblo ever been closed by the health department?
- No closure appears in the 8 inspection records we hold for this business. The earliest is dated Oct 27, 2023.
The Full Inspection History
8 inspectionsComplaint
Oct 21, 2026
Fail
3 recorded violations
notedCode 38Pests
Official Wording
Insects, rodents, & animals not present
Inspector’s Notes
OBSERVED 2 LIVE ROACHES ON A STORAGE SHELF IN THE 1ST FLOOR PREP AREA; OBSERVED 15-18 RAT DROPPINGS IN THE BASEMENT AND 20-25 FRUIT FLIES AT THE FRONT BEVERAGE STATION. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES CONTACT PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 43Equipment and utensils
Official Wording
In-use utensils: properly stored
Inspector’s Notes
ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER AT ALL TIMES. INSTRUCTED TO CORRECT AND MAINTAIN
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 60Other
Official Wording
Previous core violation corrected
Inspector’s Notes
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM APRIL 29,2026 REP#2635876. #49 ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN #49 ALL STORAGE SHELVES IN BASEMENT IN NEED OF CLEANING AND SANITIZING TO REMOVE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN #51 LEAK AT P-TRAP AT BASEMENT HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN #55 FLOORS THROUGHOUT MAIN FLOOR PREP AREA IN NEED OF CLEANING. FLOORS UNDER ALL COOKING EQUIPMENT WITH HEAVY GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INSTRUCTED TO CORRECT AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION 7-38-090 CITATION ISSUED
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Oct 21, 2026 · Original Source
Complaint Re-Inspection
May 6, 2026
Pass
5 recorded violations
notedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
4-501.12 NEW CUTTING BOARDS NEED WHERE WORN. OBSERVED BOARDS WITH DEEP CUTS INSTRUCTED TO REPLACE AND MAINTAIN
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
4-601.11(C) ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official Wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s Notes
5-205.15 LEAK AT P-TRAP AT BASEMENT HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
6-201.11 FLOORS THROUGHOUT MAIN FLOOR PREP AREA IN NEED OF CLEANING. FLOORS UNDER ALL COOKING EQUIPMENT WITH HEAVY GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN'
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
4-202.18 HOOD VENT FILTERS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, May 6, 2026 · Original Source
Complaint
Apr 29, 2026
Fail
7 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
NO PAPER TOWELS AT BASEMENT PREP AREA HANDSINK OR FRONT SERVICE COUNTER HANDSINK. PIC PROVIDED HANDTOWELS AT BOTH SINKS DURING INSPECTION. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 38Pests
Official Wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s Notes
OBSERVED RAT DROPPINGS IN BASEMENT IN STORAGE AREA ALONG WALL BASES AND ON STORAGE UTENSILS, DROPPINGS ALONG WALL BY WALK IN FREEZER AND COOLER. APPROX 40-50 DROPPINGS NOTED. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
NEW CUTTING BOARDS NEED WHERE WORN. OBSERVED BOARDS WITH DEEP CUTS INSTRUCTED TO REPLACE AND MAINTAIN
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official Wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s Notes
LEAK AT P-TRAP AT BASEMENT HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
FLOORS THROUGHOUT MAIN FLOOR PREP AREA IN NEED OF CLEANING. FLOORS UNDER ALL COOKING EQUIPMENT WITH HEAVY GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN'
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
HOOD VENT FILTERS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Apr 29, 2026 · Original Source
Canvass
Oct 30, 2025
Pass w/ Conditions
11 recorded violations
notedCode 8Handwashing
Official Wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s Notes
FOOD HANDLERS MULTI-TASKING, PUTTING ON GLOVES, SOME USING HAND SANITIZERS, BUT NONE OF THEM PROPERLY WASHING THEIR HANDS. INSTRUCTED TO HAVE ALL FOOD HANDLERS WASH THEIR HANDS AFTER MULTI-TASKING, BEFORE PUTTING ON GLOVES, TOUCHING CLEAN UTENSILS, TOUCHING THEIR BODY, ETC. PRIORITY 7-38-010 CITATION ISSUED
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
THE REAR AND FRONT HAND WASHING SINKS HAD NO SOAP (THE REAR HAD HAND SANITIZER) FOR ADEQUATE HAND WASHING. INSTRUCTED TO PROVIDE AND ALWAYS MAINTAIN HAND SOAP AT THE DESIGNATED HAND WASHING SINKS. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 40Employee health and hygiene
Official Wording
PERSONAL CLEANLINESS
Inspector’s Notes
FOOD HANDLER NOT WEARING A HAIR RESTRAINT WHILE IN THE FOOD PREP AREA. INSTRUCTED TO WEAR AND MAINTAINING WEARING A HAIR RESTRAINT WHEN IN THE FOOD PREP AREA.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 41Cleaning and sanitizing
Official Wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s Notes
WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN A BUCKET OF SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 43Equipment and utensils
Official Wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s Notes
ICE SCOOP STORED LAYING IN THE ICE INSIDE THE ICE MACHINE. INSTRUCTED TO STORE IN A CLEAN BIN OR IN THE ICE WITH THE HANDLE UP. MAINTAIN SAME.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
THE TOP SURFACE OF THE WASHBOWL IN THE MEN'S TOILET ROOM NEEDS TO BE RECAULKED. INSTRUCTED TO RECAULK AROUND THE WASHBOWL AND MAINTAIN. -THE STORAGE RACKS INSIDE THE BASEMENT WALK-IN COOLER ARE RUSTY. THE STORAGE RACKS INSIDE THE 3 DOOR REACH IN COOLER IN THE 1ST FL PREP AREA PAINT IS CHIPPED AND HAS RUST. INSTRUCTED TO REPLACE RUSTY, PEELING RACKS AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official Wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s Notes
THE BASE OF THE FAUCET AND THE PIPE UNDERNEATH THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK LEAKS. INSTRUCTED TO FIX ALL LEAKS AND MAINTAIN GOOD PLUMBING.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 53Cleaning and sanitizing
Official Wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s Notes
INTERIOR OF THE TOILET IN THE MEN'S TOILET ROOM IS IN NEED OF SOME DETAIL CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
FLOORS IN THE BASEMENT, IN THE CORNER AND UNDER/AROUND ALL HEAVY EQUIPMENT ON THE BASEMENT/1ST FL WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
THE MECHANICAL VENTILATION IN THE WOMEN'S TOILET ROOM IS NOT WORKING. INSTRUCTED TO HAVE IT FIXED AND MAINTAIN WORKING VENTILATION IN THE TOILET ROOM.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED TO HAVE FOOD HANDLER OBTAIN AND MAINTAIN A VALID FOOD HANDLER'S CERTIFICATE.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Oct 30, 2025 · Original Source
Canvass
Nov 4, 2024
Pass w/ Conditions
6 recorded violations
notedCode 1Permits, training, and postings
Official Wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s Notes
2-102.14 OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. NO CITATION ISSUED.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 2Permits, training, and postings
Official Wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s Notes
2-102.11 NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT START TIME OF INSPECTION THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, PORK ) HAS BEEN PREPARED AND SERVED. VIOLATION CORRECTED ON SITE. THE CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER, JORGE HARO, ARRIVED ON SITE APPROX 35 MINUTES THROUGH INSPECTION. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 22Food temperature
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
3-501.16(A)(2) NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE THREE-DOOR COOLER TO BE IMPROPER: HAM 50.2F, EGGS 55. F, MILK 48.7 F, CHOPPED ONION 52.2F, CHOPPED TOMATOES 48.9F, SGREDDED LETTUCE 46.4 TO 47F. MILK 47.7 TO 50.0F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 25 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
3-302.12 OBSERVED SEVERAL LARGE FOOD CONTAINERS WITH DRY PRODUCTS. (RICE, SALT SUGAR) WITHOUT PROPER COMMON FOOD NAME MARKINGS. MUST LABEL BULK AND WORKING FOOD CONTAINERS WITH CONTENTS COMMON NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
4-501.12 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
6-501.114 NOTED HEAVY CLUTTER THROUGHOUT THE ESTABLISHMENT ON SHELVES AND FLOORS INSIDE UNUSED EQUIPMENT IN THE BASEMENT AND STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE, AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS. MUST UPGRADE HOUSING KEEPING.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Nov 4, 2024 · Original Source
Canvass Re-Inspection
Nov 6, 2023
Pass
3 recorded violations
notedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
6-501.12 FOUND FLOORS THROUGHOUT BASEMENT FILLED WITH WATER INSTRUCTED TO REMOVE WATER AND MAINTAIN TO PREVENT PEST HARBORAGE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
2-102.13 FOUND CITY OF CHICAGO FOOD SERVICE MANAGER/ PIC WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
2-102.13 FOUND ONLY TWO FOOD HANDLER CERTIFICATES' ON SITE. FOUND 8 FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Nov 6, 2023 · Original Source
Canvass
Oct 27, 2023
Fail
8 recorded violations
notedCode 16Cleaning and sanitizing
Official Wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s Notes
FOUND AN EXCESSIVE AMOUNT OF BLACK MOLD LIKE SUBSTANCE ON THE FOOD CONTACT SURFACE OF THE ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. MUST CLEAN SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 21Food temperature
Official Wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS BEEF AT IMPROPER HOT HOLDING TEMPERATURE OF 120F LOCATED IN REAR HOT HOLDING UNIT LOCATED NEXT TO STAIRS LEADING TO BASEMENT. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 4 LBS AT $30. INSTRUCTED TO MAINTAIN A MINIMUM HOT HOLDING TEMPERATURE OF 135F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #22.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 22Food temperature
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 53F LOCATED IN THE REACH IN COOLER IN FRONT FOOD PREP AREA NEXT TO FLAT TOP GRILL. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 20 LBS $150. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 38Pests
Official Wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s Notes
FOUND APPROX 40 SMALL FLIES LOCATED IN BASEMENT HALLWAY AND DRY STORAGE. OBSERVED FLIES ON A VARIETY OF SYRUPS. INSTRUCTED MANAGER TO MINIMIZE ALL FLY ACTIVITY. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 5OF AT TIME OF INSPECTION. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
FOUND FLOORS THROUGHOUT BASEMENT FILLED WITH WATER INSTRUCTED TO REMOVE WATER AND MAINTAIN TO PREVENT PEST HARBORAGE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
FOUND ONLY TWO FOOD HANDLER CERTIFICATES' ON SITE. FOUND 8 FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
FOUND CITY OF CHICAGO FOOD SERVICE MANAGER/ PIC WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Oct 27, 2023 · Original Source