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Business Info

Restaurant: 3811 Piramid Inc
Address: 3811 N Western Ave, Chicago, IL 60618
Type: Restaurant
Total inspections: 4
Last inspection: Aug 15, 2012

Score
(the higher the better)
50

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Violation descriptions and comments

REMOVE FOIL FROM STOVE TOPS.
CLEAN WALLS BEHIND COOKING EQUIPMENT, BY TRASH CAN, AND AROUND 3 COMPARTMENT SINK.
REPLACE BROKEN LIGHT SHIELD ABOVE PREP COOLER.
CLEAN 6 BURNER STOVE TOP. All utensils shall be thoroughly cleaned and sanitized after each usage.

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED GREEN AND BLACK MOLD ON WALLS IN BASEMENT AREA, WERE ICE MACHINE AND FOOD STORAGE IS STORED,MUST CLEAN AND SANITIZE AFFECTED AREA .BASEMENT HAS A FOUL ODOR OF MOLD.INSTRUCTED TO RELOCATE SHELFS AWAY FROM WALLS.NO FOOD IS PREPARED IN BASEMENT,ALSO MUST REPAIR ALL HOLES ON WALLS THROUGHOUT THE BASEMENT.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE PROPERLY STORED.PROVIDE AN ENCLOSED ICE SCOOP CONTAINER.(BASEMENT AREA)
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN SHELF ABOVE THE PREP COOLER AND ABOVE 3 COMPARTMENT SINK,DUST AND GREASE BUILD-UP.ALSO NEED TO CLEAN INTERIOR OD DEEP FRIES, GREASE BUILD-UP..
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 PERSONAL ITEMS FROM PREP AREA(SHOES,COAT ETC),PROVIDE A LOCKER.PERSONAL ITEMS MUST BE STORED AWAY FROM KITCHEN AND FOOD PRODUCTS.
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. POOR HYGIENIC PRACTICES,OBSERVED FOOD HANDLER WITH FOOD GLOVES ON HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACTS SUCH AS,KITCHEN EQUIPMENTS, WHIPPING UNWASHED HANDS ON THE APRON AND DIRTY WIPPING CLOTH,THEN GOING BACK TO TOUCHING READY TO EAT FOOD( CUT TOMATOES,LETTUCE AND FILL THE PASTELS WITH COOKED MEAT). WITHOUT WASHING HAND OR NOR CHANGING FOOD GLOVES. INFORMATION ON HAND WASHING GIVEN TO CERTIFIED MANAGER.CRITICAL VIOLATION:7-38-010(A) H000076643-10
Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED EXPOSED HAND SINK IN PREP AREA WITHOUT SOAP.EXPOSED HAND SINK BEHIND THE BAR WITHOUT SOAP AND PAPER TOWELS.SOAP AND PAPER TOWELS WERE PROVIDE ON BOTH SINKS UPON MY REQUEST. CRITICAL VIOLATION:7-38-030 H00076643-10
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 1-5-2010,REPORT #98315 #32-REMOVE FOIL FROM STOVE TOPS. #33-CLEAN 6 BURNER STOVE TOP. All utensils shall be thoroughly cleaned and sanitized after each usage. #35-CLEAN WALLS BEHIND COOKING EQUIPMENT, BY TRASH CAN, AND AROUND 3 COMPARTMENT SINK. #36-REPLACE BROKEN LIGHT SHIELD ABOVE PREP COOLER. SERIOUS VIOLATION:7-42090 HOOOO76644-11
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROPERLY STORE UTENSILS USED BY BUFFET(COVER UTENSILS).

ICE SCOOP MUST BE PROPERLY STORED.PROVIDE AN ENCLOSED ICE SCOOP CONTAINER.(BASEMENT AREA)
PROPERLY STORE UTENSILS USED BY BUFFET(COVER UTENSILS).
DETAIL CLEAN SHELF ABOVE THE PREP COOLER AND ABOVE 3 COMPARTMENT SINK,DUST AND GREASE BUILD-UP.ALSO NEED TO CLEAN INTERIOR OD DEEP FRIES, GREASE BUILD-UP..
OBSERVED GREEN AND BLACK MOLD ON WALLS IN BASEMENT AREA, WERE ICE MACHINE AND FOOD STORAGE IS STORED,MUST CLEAN AND SANITIZE AFFECTED AREA .BASEMENT HAS A FOUL ODOR OF MOLD.INSTRUCTED TO RELOCATE SHELFS AWAY FROM WALLS.NO FOOD IS PREPARED IN BASEMENT,ALSO MUST REPAIR ALL HOLES ON WALLS THROUGHOUT THE BASEMENT.
REMOVE PERSONAL ITEMS FROM PREP AREA(SHOES,COAT ETC),PROVIDE A LOCKER.PERSONAL ITEMS MUST BE STORED AWAY FROM KITCHEN AND FOOD PRODUCTS.

OBSERVED POOR HYGIENIC PRACTICES; BOTH FOOD HANDLERS WEARING GLOVES, CLEANING EQUIPMENT, REMOVING SOILED UTENSILS, STORING RAW MEAT AND RETURNING TO PREPARE POTENTIALLY HAZARDOUS FOODS WITHOUT REMOVING GLOVES OR WASHING THEIR HANDS. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP; BEFORE AND AFTER CHANGING GLOVES. CRITICAL CITATION ISSUED, 7-38-010(A).
OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET-UP OF 3PART SINK, FOR WASHING, RINSING, AND SANITIZING WITH 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
PREP FOODS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, BOTTOM PANEL OF PREP TABLES, BANANA GRINDER, DRIED FOOD STORAGE CONTAINERS, HOT HOLDING UNIT, STEAM TABLES, MICROWAVE OVEN, EQUIPMENT THRU-OUT THE KITCHEN, AND EXTERIOR OF ICE MACHINE AND STORAGE SHELVED THRU-OUT THE BASEMENT.
EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER KITCHEN EQUIPMENT; INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT, INCLUDING BAR AREA AND BASEMENT.
INSTRUCTED TO REPLACE BASEBOARDS AT BOTTOM OF WALLS, CLEAN WALLS, SEAL OPENINGS THRU-OUT THE KITCHEN. ALSO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, SAME AREA.
MUST CLEAN LIGHT SHIELDS THRU-OUT THE KITCHEN.
MUST REPAIR 3PART SINK FAUCET IN THE KITCHEN.
INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE STORAGE AREA NEAR THE WASHROOMS, UTILITY CLOSET AND BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
INSTRUCTED TO PROPERLY STORED CLEANING TOWELS.

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Takes reservations:

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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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