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Business Info

Restaurant: Eclipse Restaurant & Lounge
Address: 2554-2556 W Diversey Ave, Chicago, IL 60647
Type: Restaurant
Total inspections: 6
Last inspection: May 15, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

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.INSTRUCTED OWNER TO REPAIR SLOW DRAINAGE AT EXPOSED HANDSINK AT BAR,MISSING WASTE WATER LINE AT BAR GUN INSTALL SUCH THAT IT DRAINS DIRECTLY INTO FLOOR DRAIN.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSTRUCTED OWNER TO PROVIDE A SPLASHGUARD AT EXPPOSED HANDSINK AT BAR,MISSING ICE BIN COVERS FOR ICE BINS SAME AREA.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.INSTRUCTED OWNER TO PROVIDE ADDITIONAL EXPOSED HANDSINKS IN KITCHEN AREAS I.E.BACKLINE FOOD PREP,FRONT SERVER STATION.
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.INSTRUCTED OWNER TO PROVIDE A LICENSED PEST CONTROL LOG BOOK.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND INTERIORS OF 3 COMP SINK AREA NOT MAINTAINED I.E.INTERIOR BASINS MUST BE SMOOTH,EASILY CLEANABLE,HANDLES OF FAUCET MISSING,WATER LEAKAGE AT PIPE BENEATH SAID SINK,MISSING SINK STOPPERS- MUST PROVIDE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING,FLOORS IN WALK-IN-COOLERS,2ND FLOOR DRY STORAGE AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES WERE NOTED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSTRUCTED OWNER TO PROVIDE SPLASHGUARD AT EXPOSED HANDSINK COUNTER COOKLINE,ALL RAW WOODEN SURFACES THROUGHOUT MUST BE SEALED USING A NON-TOXIC FINISH.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.INSTRUCTED OWNER TO PROVIDE LIGHT SHIELDS FOR LIGHT FIXTURES IN KITCHEN AREAS,INSIDE OF WALK-IN-COOLERS.
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.INSTRUCTED OWNER TO REPAIR/REPLACE URINAL IN TOILET ROOM,REPAIR SLOW DRAINAGE AT COOKLINE EXPOSE HANDSINK,ALSO A BACKFLOW PREVENTION DEVICE IS NEEDED AT MOP SINK .
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.INSTRUCTED OWNER TO PROVIDE THERMOMETERS FOR ALL COOLERS,METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM IN KITCHEN MUST BE SELF CLOSING.
All utensils shall be thoroughly cleaned and sanitized after each usage.ALL KITCHEN EQUIPMENTS INTERIORS/EXTERIORS OF COOLERS,STOVES,GRILLS,OVENS,FOOD PREP TABLES,ATTACHED EQUIPMENTS,SHELVINGS,FAN COVERS INSIDE WALK-IN-COOLER,HOOD AREA ETC. REQUIRE A DETAIL CLEANING.
The walls and ceilings shall be in good repair and easily cleaned.INSTRUCTED OWNER TO SEAL ALL NOTICEABLE OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES IN KITCHEN AREAS,BASEMENT AREAS,REPLACE DAMAGED CEILING TILES IN KITCHEN AREAS WERE NOTED ALSO CEILING AREAS IN 2ND FLOOR DRY STORAGE,EXPOSED BRICK WALL AT SERVER STATION MUST BE SMOOTH,EASILY CLEANABLE SURFACES.
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 DUE TOP POTENTIAL PEST HARBORAGE.

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.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation 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.ABATED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ABATED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.ABATED.
The walls and ceilings shall be in good repair and easily cleaned.ABATED.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.ABATED.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.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 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.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.

Multi use utensils not properly stored. Instructed to invert cleaned utensils and wrap utensils on tables to prevent contamination before use.
Ventilation and light covers not cleaned. Instructed to detail clean. Walls and ceiling not maintained in basement. Instructed to repair and seal all openings.
Light bulbs not shielded in prep between prep table and stove. Instructed to shield bulbs or install shatter proof bulbs.
Employees toilet roon door not self closing. Instructed to install self closing device.
Unnecessary articles stored on premises. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
Utility sink drainline not maintained. Instructed to repair drainline to prevent leak. Soda holders not provided with dranlines for liquid waste. Instructed to attach drainlines.
Can opener, soda nozzles and exhaust hood filters not cleaned. Instructed to detail clean and sanitize.
Floor in basement not cleaned. Instructed to remove clutter and detail clean.

NO PAPER TOWELS AT EXPOSED HAND SINKS IN KITCHEN PREP AREA, ONE SINK WITHOUT SOAP, MUST PROVIDE SOAP AND PAPER TOWELS AT ALL TIMES TO PROPERLY WASH HANDS, TO CUT DOWN ON FOOD BORNE ILLNESSES, CRITICAL CITATION ISSUED: 7-38-030
UNABLE AT THIS TIME OF INSPECTION TO PRESENT A PEST CONTROL LOG BOOK, MUST PROVIDE AND HAVE AVAILABLE AT ALL TIMES, SERIOUS CITATION ISSUED: 7-38-020
NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, PREMISES OPEN AND OPERATING SERIOUS CITATION ISSUED: 7-38-012
CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, DATE: 8/25/2011, REPORT NUMBER 557507, VIOLATION NUMBERS 31, 33, 34, 35, 36, 37, 38, AND 41, SEE ATTACHED INSPECTION REPORT, SERIOUS CITATION ISSUED: 7-42-090

PEST CONTROL LOG BOOK NOW AVAILABLE, VIOLATION NOW CORRECTED AND ABATED
MINOR VIOLATIONS PREVIOUSLY NOTED NOW CORRECTED, VIOLATION NOW CORRECTED AND ABATED
CERTIFIED MANAGER ON SITE AT THIS TIME OF INSPECTION

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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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