Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jun 4, 2010 | 100 |
|
Jul 21, 2010 | 0 |
|
Jul 28, 2010 | 100 |
|
Apr 15, 2011 | 100 |
|
Oct 7, 2011 | 100 |
|
Feb 17, 2012 | 100 |
|
Sep 14, 2012 | 100 |
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 ESPECIALLY IN BACK ROOM REQUIRE A DETAIL CLEANING.
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 UNNECESSARY ARTICLES STORED IN DRY STORAGE ROOM,FURNACE ROOM.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP,REPAINT RAW WOOD SHELVING THROUGHOUT USING A NON-TOXIC FINISH.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVING THROUGHOUT,INTERIOR BASINS OF 3 COMP SINK,DEEP FRYER HOOD/FILTERS NEED CLEANING.
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.FOUND APPROXIMATELY 50 RAT DROPPINGS IN REAR STORAGE ROOM-MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,SEAL ALL NOTICEABLE OPENINGS,RODENT PROOF FRONT DOOR,PEST CONTROL CO SERVICE NOW RECCOMENDED.
The walls and ceilings shall be in good repair and easily cleaned.WALLS AND CEILINGS THROUGHOUT THE REAR SAID STORAGE ROOM MUST BE SMOOTH,EASILY CLEANABLE SURFACES.
PREMISES HAD FIRE 7/19/10,FOUND BUSINESS OPEN/OPERATING DURING THIS INSPECTION,INFORMED MANAGER THAT CDPH MUST INSPECT THE PREMISES PRIOR TO OPENING. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP,REPAINT RAW WOOD SHELVING THROUGHOUT USING A NON-TOXIC FINISH.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVING THROUGHOUT,INTERIOR BASINS OF 3 COMP SINK,DEEP FRYER HOOD/FILTERS NEED CLEANING.
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 ESPECIALLY IN BACK ROOM REQUIRE A DETAIL CLEANING.
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 UNNECESSARY ARTICLES STORED IN DRY STORAGE ROOM,FURNACE ROOM.
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.
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.WALLS AND CEILINGS THROUGHOUT THE REAR SAID STORAGE ROOM MUST BE SMOOTH,EASILY CLEANABLE SURFACES.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.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.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP,REPAINT RAW WOOD SHELVING THROUGHOUT USING A NON-TOXIC FINISH.
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 LEAKING FAUCET AT THREE COMPARTMENT SINK IN KITCHEN 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 INTERIOR CABINETS OF COOKING FRYERS
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR UNDER COOKING EQUIPMENT, REMOVE GREASE BUILD-UP, AND REPAIR THRESHOLD AT FRONT DOOR
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD ON LIGHTS ABOVE KITCHEN PREP AREA
MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY
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 LEAKING FAUCET AT KITCHEN THREE COMPARTMENT SINK
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE FOIL FROM COOKING SURFACES, ALL SURFACES MUST BE EASILY CLEANABLE
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ALL BULK STORAGE CONTAINERS, AND COUNTER AREA IN KITCHEN
All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE LABELS ON PREPARED FOODS INSIDE REACH-IN COOLERS, FROM WHERE FOODS ARE MADE
Food handlers must have hair restraints when working around open food.
All clean single service utensils must be stored with handles up.
Clean and degrease kitchen equipments and surfaces in detail,cutting boards,interiors of coolers require a detail cleaning.
CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner,seal opening behind the stove area.
All cleaning equipments must be properly stored in a designated area.
MUST LABELED FOODS BEING PACKAGED AND OFFERED FOR SALE, WITH THE SOURCE OF WHERE THE PRODUCT COMES FROM
MUST REPLACE STAINED AND PITTED CUTTING IN REAR KITCHEN AREA
MUST ELEVATE STOCK STORE ON FLOOR FRONT AREA 6 INCHES OFF FLOOR
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Name |
Address |
Distance |
---|---|---|
Mozart Food Inc | 1000 N Mozart St, Chicago | 0.06 miles |
Augusta Finest Foods, Inc. | 1000 N Mozart St, Chicago | 0.06 miles |
Luna Food Mart | 1000 N Mozart St, Chicago | 0.06 miles |
Mozart Grocery Store | 1000 N Mozart St, Chicago | 0.06 miles |
Norwegian-americian Hospital | 1044 N Francisco Ave, Chicago | 0.08 miles |
Ey Cafe | 1044 N Mozart St, Chicago | 0.10 miles |
Rootstock Wine & Beer Bar | 954 N California Ave, Chicago | 0.13 miles |
Knockbox Cafe | 1001 N California Ave, Chicago | 0.14 miles |
Maiz | 1041 N California Ave, Chicago | 0.17 miles |
Tipsycake | 1043 N California Ave, Chicago | 0.17 miles |
Restaurant representatives - add corrected or new information about Diana' Food & Restaurant, 1000 N Francisco Ave, Chicago, IL 60622 »