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Business Info

Restaurant: Butterfly
Address: 1156 W Grand Ave, Chicago, IL 60622
Type: Restaurant
Total inspections: 7
Last inspection: Feb 6, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

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.OBSERVED LARGE AMOUNTS OF MOLD INSIDE ICE MACHINE-TAGGED HELD FOR INSPECTION--MUST DETAIL CLEAN,SANITIZE SAID FOOD EQUIPMENT--MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX 312-746-4240,TAG REMOVAL.
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED SEVERAL FOOD HANDLERS IN KITCHEN,SUSHI BAR MULTI-TASKING--PERFORMING MULTIPLE TASKS CHANGING SOILED GLOVES AND NOT WASHING HANDS PER CITY CODE.
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED APPROXIMATELY 40 RAT DROPPINGS BENEATH A CLUTTERED STAIRCASE WHERE CLEANING BROOMS ARE STORED THAT IS DIRECTLY OUTSIDE REAR EXIT DOOR FURTHERMORE,OBSERVED 3 RODENT BURROWS ALONG NORTH GROUND SAME AREA.MUST DETAIL CLEAN,SANITIZE SAID AREAS,SEAL ALL NOTED BURROWS,REMOVE CLUTTER,PEST CONTROL SERVICE NOW RECCOMENDED.
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.OBSERVED DISHWASHER IN KITCHEN WASHING MULTI-USE UTENSILS,FOOD EQUIPMENT IN A DIRTY GREASED STAINED 3 COMP SINK NOT SET-UP,NOT SANITIZING AS REQUIRED,OTHER FOOD HANDLER WAS OBSERVED RINSING A SOILED MULTI-USE CONTAINER FOR FOOD STORAGE IN A EXPOSED HANSINK .
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORNED-OUT CUTTING BOARDS IN FOOD PREP AREAS,REPLACE/REPAIR RUSTY SHELVING INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH ALSO FOUND CRACKED CLAY APPETIZER DISHES ON SHELVING IN KITCHEN MUST BE SMOOTH,EASILY CLEANABLE SURFACES.
The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILING IN BASEMENT FOOD PREP/DRY STORAGE AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES INCLUDING WALL IN KITCHEN SHELVINGS ABOVE 3 COMP SINK AREAS.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB IN WALK-IN-COOLER NOT SHIELDED.
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 WATER LEAKING AT BASE OF FAUCET AT 3 COMP SINK BEHIND SUSHI BAR AREAS.
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 CLEAN,ORGANIZE BASEMENT STORAGE AREAS,REMOVE ALL UNNECECESSARY ARTICLES AWAY FROM PREMISES,PROPERLY STORE CLEANING EQUIPMENTS.
All food not stored in the original container shall be stored in properly labeled containers.ALL BULK FOOD CONTAINERS MUST BE LABELED TO IDENTIFY PRODUCTS STORED.
All employees shall be required to use effective hair restraints to confine hair.MUST PROVIDE ALL FOOD HANDLERS WITH HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED APPROXIMATELY 40 RAT DROPPINGS BENEATH A CLUTTERED STAIRCASE WHERE CLEANING BROOMS ARE STORED THAT IS DIRECTLY OUTSIDE REAR EXIT DOOR FURTHERMORE,OBSERVED 3 RODENT BURROWS ALONG NORTH GROUND SAME AREA.MUST DETAIL CLEAN,SANITIZE SAID AREAS,SEAL ALL NOTED BURROWS,REMOVE CLUTTER,PEST CONTROL SERVICE NOW RECCOMENDED.
All food not stored in the original container shall be stored in properly labeled containers.ALL BULK FOOD CONTAINERS MUST BE LABELED TO IDENTIFY PRODUCTS STORED.
MUST REPLACE WORNED-OUT CUTTING BOARDS IN FOOD PREP AREAS,REPLACE/REPAIR RUSTY SHELVING INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH ALSO FOUND CRACKED CLAY APPETIZER DISHES ON SHELVING IN KITCHEN MUST BE SMOOTH,EASILY CLEANABLE SURFACES.
WALLS/CEILING IN BASEMENT FOOD PREP/DRY STORAGE AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES INCLUDING WALL IN KITCHEN SHELVINGS ABOVE 3 COMP SINK AREAS.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB IN WALK-IN-COOLER NOT SHIELDED.
Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR WATER LEAKING AT BASE OF FAUCET AT 3 COMP SINK BEHIND SUSHI BAR AREAS.
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 CLEAN,ORGANIZE BASEMENT STORAGE AREAS,REMOVE ALL UNNECECESSARY ARTICLES AWAY FROM PREMISES,PROPERLY STORE CLEANING EQUIPMENTS.
All employees shall be required to use effective hair restraints to confine hair.MUST PROVIDE ALL FOOD HANDLERS WITH HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.ABATED.
All food not stored in the original container shall be stored in properly labeled containers.ALL BULK FOOD CONTAINERS MUST BE LABELED TO IDENTIFY PRODUCTS STORED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORNED-OUT CUTTING BOARDS IN FOOD PREP AREAS,REPLACE/REPAIR RUSTY SHELVING INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH ALSO FOUND CRACKED CLAY APPETIZER DISHES ON SHELVING IN KITCHEN MUST BE SMOOTH,EASILY CLEANABLE SURFACES.
The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILING IN BASEMENT FOOD PREP/DRY STORAGE AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES INCLUDING WALL IN KITCHEN SHELVINGS ABOVE 3 COMP SINK AREAS.
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 CLEAN,ORGANIZE BASEMENT STORAGE AREAS,REMOVE ALL UNNECECESSARY ARTICLES AWAY FROM PREMISES,PROPERLY STORE CLEANING EQUIPMENTS.
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. MUST REPLACE/REPAIR RAW WOOD CHIPPING COUNTER 1ST FLOOR PREP AREA
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, AND FOOD STORAGE CART 1ST FLOOR PREP AREA, BY COOKING EQUIPMENT
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, THROUGH PREMISES
The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR/REPAINT WALL AREA WHERE POTS AND PANS ARE STORED, 1ST FLOOR PREP AREA
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 PROVIDE 3 SINK STOPPERS FOR 3 COMPARTMENT 1ST FLOOR PREP AREA
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 CLEAN AND BETTER ORGANIZE ALL STORAGE AREAS, REMOVE ALL CLUTTER AND UNUSED ITEMS

CLEAN MULTI-USE UTENSILS,POTS,PANS,SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE.
FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 OR BY E-MAIL:cdphfood@cityofchicago.org FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED RAW EGGS AT 67.6F,COOKED RICE AT 125.6F IN THE KITCHEN FOOD PREP AREA. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD WORTH APPROX. $300.00 .NO TIME AND TEMPERATURE LOGS PROVIDED FOR VERIFICATION OF SAID POTENTIALLY HAZARDOUS FOODS. CRITICAL VIOLATION 7-38-005A.
REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER,MULTI-USE UTENSILS SHELVINGS USING A NON-TOXIC FINISH.
REPAIR WATER LEAK AT THE DRAIN PIPE BENEATH THE EXPOSED HANDSINK LOCATED IN THE BASEMENT FOOD PREP.

REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER,MULTI-USE UTENSILS SHELVINGS USING A NON-TOXIC FINISH.
REPAIR WATER LEAK AT THE DRAIN PIPE BENEATH THE EXPOSED HANDSINK LOCATED IN THE BASEMENT FOOD PREP.

REPAIR WATER LEAK AT THE DRAIN PIPE BENEATH THE EXPOSED HANDSINK LOCATED IN THE BASEMENT FOOD PREP.
Cutting boards heavily stained, exhaust hood and filters, cooking equipment, storage shelves and prep tables not cleaned. Instructed to detail clean and sanitize daily.
REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER,MULTI-USE UTENSILS SHELVINGS USING A NON-TOXIC FINISH.

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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

Cuisines:

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