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Restaurant: Elly's Pancake House
Address: 101 W North Ave, Chicago, IL 60610
Type: Restaurant
Total inspections: 8
Last inspection: Sep 19, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AND WASTE GREASE AREAS NOT PROPERLY MAINTAINED. FOUND GARBAGE OUTSIDE ON GROUND AROUND GARBAGE DUMPSTER AND EXTERIOR OF GREASE CONTAINER NEEDS CLEANING.
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD PREP SINK AND PREP TABLE IN BASEMENT LOCATED UNDER WASTE PIPES. MUST RELOCATE TO AN AREA OF THE BASEMENT THAT IS NOT EXPOSED TO ANY OVERHEAD PIPES OR WASTE LINES OF ANY KIND.
MUST INSTALL A HAND SINK IN BASEMENT PREP AREA THAT IS READILY ACCESSIBLE TO FOOD PREP AREA.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN BASEMENT PREP AREA MUST BE SMOOTH AND EASILY CLEANABLE.
The walls and ceilings shall be in good repair and easily cleaned. MUST FINISH WALLS AND CEILINGS IN HALLWAY LEADING TO BASEMENT.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST INSTALL A BACKFLOW DEVICE AT THE ICE MACHINE,SODA DISPENCER AND THE ICED TEA MAKER. ALSO MUST VERIFY THE BACK FLOW DEVICE AT THE COFFEE AND HOT CHOCOLATE MAKERS.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE A SANITARY CONTAINER FOR THE ICE SCOOP.
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 REMOVE FOUL ODORS FROM UNUSED WASHROOMS IN BASEMENT,MAINTAIN AND PROPERLY DESIGNATE NOT IN USE.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST MAKE SURE ALL REFRIGERATION AND FREEZER UNITS ARE ON AND OPERATING AND ARE AT THE PROPER TEMPERATURE.

PREVIOUS VIOLATION # 43 HAS BEEN CORRECTED AT THIS TIME
PREVIOUS VIOLATION # 02 HAS BEEN CORRECTED AT THIS TIME.
PREVIOUS VIOLATION # 12 HAS BEEN CORRECTED AT THIS TIME.
PREVIOUS VIOLATION # 16 HAS BEEN CORRECTED AT THIS TIME
PREVIOUS VIOLATION # 19 HAS BEEN CORRECTED AT THIS TIME
PREVIOUS VIOLATION # 34 HAS BEEN CORRECTED AT THIS TIME
PREVIOUS VIOLATION # 35 HAS BEEN CORRECTED AT THIS TIME
PREVIOUS VIOLATION # 38 HAS BEEN CORRECTED AT THIS TIME
PREVIOUS VIOLATION # 41 HAS BEEN CORRECTED AT THIS TIME

The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT AND UNDER DISH MACHINE AND GARBAGE DISPOSAL AND REMOVE FOOD DEBRIS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS IN PREP AND DISHWASHING AREAS AND REMOVE EXTREME FOOD DEBRIS BUILD UP.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN COOKING EQUIPMENT AND ALL ATTACHED PIPING AND REMOVE GREASE AND FOOD DEBRIS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR THE TORN DOOR GASKETS AROUND THE INSIDE OF THE PREP COOLER DOORS. OBSERVED THE MIDDLE PREP COOLER RIGHT SIDE DOOR AT THE COOK'S LINE WITH EXPOSED INSULATION INSIDE OF THE DOOR. MUST REPAIR THE DOOR. OBSERVED BAGELS STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE FOOD GRADE STORAGE BAGS ONLY.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE STORAGE SHELVES ABOVE THE COOLERS AND BELOW THE MICROWAVE AT THE COOK'S LINE, TOP AND SIDES OF ALL COOKING EQUIPMENT, VENTILATION HOOD AND FILTERS AT THE COOK'S LINES, INTERIOR OF THE MICROWAVE, INTERIOR OF OVENS AND PREP COOLERS, EXTERIOR SIDES OF THE BROILER, FOOD STORAGE CONTAINERS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOORS OF THE PREP AREAS ESPECIALLY UNDER AND AROUND EQUIPMENT. REMOVE CARDBOARD FLATS FROM THE FLOOR. OBSERVED STANDING WATER IN THE BASEMENT WHERE THE WALK-IN COOLER DRAINS. MUST REMOVE STANDING WATER AND ROUTE THE DRAIN LINE TO A FLOOR DRAIN SO NO STANDING WATER POOLS ON THE FLOOR. DETAIL CLEAN THE FLOOR OF THE BASEMENT ESPECIALLY UNDER THE DELIVERY CONVEYOR. REPLACE THE BROKEN FLOOR TILES IN THE EMPLOYEE RESTROOM.
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. A METAL STEM THERMOMETER IS NEEDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
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. OBSERVED EXCESSIVE CLUTTER AND UNUSED EQUIPMENT ON THE FLOOR IN THE BASEMENT AROUND THE GREASE TRAP (SHELVES, STORAGE RACKS, ETC.). MUST REMOVE ANY EXCESSIVE CLUTTER TO ELIMINATE PEST HARBORAGE.
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE DUSTY CEILING TILES AND LIGHT COVERS ALONG THE COOK'S LINE. REPLACE THE MISSING CEILING TILE ABOVE THE 3 DOOR COOLER IN THE REAR PREP AREA. REPAIR ANY OPENINGS IN THE FRP BOARD BETWEEN THE PREP AREA AND SERVICE AREA AND ALSO AROUND THE 3 COMPARTMENT SINK AND REAR EXIT DOOR. DETAIL CLEAN THE WALLS BEHIND AND AROUND THE COOKING EQUIPMENT. DETAIL CLEAN THE BRICK WALLS IN THE BASEMENT WITH DEAD FLIES ON THEM. NO CEILING TILES OBSERVED IN THE BASEMENT PREP AND STORAGE AREAS. MUST INSTALL.
REPLACE THE CRACKED LIGHT SHIELD ABOVE THE COOK'S LINE. INADEQUATE LIGHTING PROVIDED IN THE WALK-IN FREEZER. MUST PROVIDE.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. A WORKING VENTILATION FAN IS NEEDED IN THE EMPLOYEE RESTROOM. MUST INSTALL.
OBSERVED THE SPRAY SINK IN THE DISHWASH AREA LEAKING WATER FROM THE NOZZLE. MUST REPAIR OR REPLACE. THE 1 COMPARTMENT SINK IN THE BASEMENT IS NOT PITCHED TO DRAIN WATER FROM THE SINK. MUST REPAIR.
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. OBSERVED COOKED SAUSAGE, TURKEY PATTIES AND LINKS STORED AT 84F-121F, SAUSAGE GRAVY AT 125F IN THE HOT HOLDING UNIT, EGG YOLKS AT 65F, SOFT BOILED EGGS AT 50F, CHEESE AT 47F, BLACK BEANS AT 46F, AND HAM AT 44F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005A.
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. OBSERVED IMPROPER PEST CONTROL METHODS AND EVIDENCE OF RODENTS AND INSECTS. OBSERVED A FLY STRIP HUNG ABOVE THE DISHWASHING AREA. MANAGEMENT INSTRUCTED TO REMOVE. OBSERVED APPROXIMATELY 50 RAT DROPPINGS ON THE FLOOR OF THE EMPTY BASEMENT STORAGE ROOM AND THE NON-WORKING RESTROOM. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. OBSERVED APPROXIMATELY 50 LIVE FRUIT FLIES ON THE BASEMENT WALLS, EMPLOYEE RESTROOM AND DINING ROOM WALLS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
THE 3 COMPARTMENT SINK IN THE REAR PREP AREA IS IMPROPERLY MAINTAINED. THE SINK IS NOT USABLE AT THIS TIME DUE TO A MAJOR LEAK AT THE DRAIN LINE BELOW THE SINK. WATER WAS TURNED OFF TO THE LEFT COMPARTMENT OF THE SINK. BOTH THE LEFT AND MIDDLE SINK COMPARTMENTS ARE LEAKING WATER. 3 COMPARTMENT SINK TAGGED HELD FOR INSPECTION. PREMISES HAS A WORKING LOW TEMP. DISHWASHER TO WASH DISHES. SERIOUS VIOLATION 7-38-030.
One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY WAS NOT DISPLAYED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. OBSERVED THE EMPLOYEE RESTROOMS IN THE BASEMENT NOT KEPT CLEAN. THERE IS A FOUL ODOR FROM BOTH RESTROOMS. RESTROOM FLOORS AND WALLS MUST BE MAINTAINED CLEAN. SOAP AND PAPER TOWELS ARE NEEDED AT ALL TIMES. MUST CLEAN AND MAINTAIN THE RESTROOMS.
All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS. PROVIDE COVERS FOR ALL SPICES AND FOOD STORAGE CONTAINERS.

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #612501 ON 10/11/11 NOT CORRECTED: 18/01- EVIDENCE OF RODENTS AND INSECTS. OBSERVED 15 RAT DROPPINGS ALONG THE BROKEN CONCRETE DOORWAY TO THE BASEMENT STORAGE ROOM AND ALONG THE SIDE OF THE WALK-IN COOLER. OVER 100 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING, AND EQUIPMENT IN THE BASEMENT PREP AREA, STORAGE AREAS AND THE DINING ROOM. MUST MINIMIZE OR ELIMINATE THE PEST ACTIVITY IN THESE AREAS AND ELIMINATE FRUIT FLY BREEDING AREAS. NO COMPLETE PEST CONTROL LOG WAS PROVIDED FOR THE NEW EXTERMINATION COMPANY THAT IS BEING USED AT THIS TIME. A SERVICE REPORT FROM A-RID-A-PEST WAS PROVIDED FOR THE DATE OF 10/13/11 AND ONLY ADDRESSED THE FRUIT FLY ACTIVITY. MUST PROVIDE A COMPLETE PEST CONTROL LOG BOOK. 27/01- In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. OBSERVED THE EMPLOYEE RESTROOMS IN THE BASEMENT NOT KEPT CLEAN. THERE IS A FOUL ODOR FROM BOTH RESTROOMS. RESTROOM FLOORS AND WALLS MUST BE MAINTAINED CLEAN. SOAP AND PAPER TOWELS ARE NEEDED AT ALL TIMES. MUST CLEAN AND MAINTAIN THE RESTROOMS. CRITICAL VIOLATION 7-42-090.
SEE VIOLATION #14.
SEE VIOLATION #14.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED THE MIDDLE PREP COOLER RIGHT SIDE DOOR AT THE COOK'S LINE WITH EXPOSED INSULATION INSIDE OF THE DOOR. MUST REPAIR THE DOOR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE TOP AND SIDES OF ALL COOKING EQUIPMENT, VENTILATION HOOD AND FILTERS AT THE COOK'S LINES, INTERIOR OF THE MICROWAVE, INTERIOR OF OVENS AND PREP COOLERS, EXTERIOR SIDES OF THE BROILER, FOOD STORAGE CONTAINERS, EXTERIOR OF GARBAGE DISPOSAL EQUIPMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOORS OF THE PREP AREAS ESPECIALLY UNDER AND AROUND EQUIPMENT. REMOVE CARDBOARD FLATS FROM THE FLOOR. DETAIL CLEAN THE FLOOR OF THE BASEMENT. REPLACE THE BROKEN FLOOR TILES IN THE EMPLOYEE RESTROOM, FLOOR OF THE WALK-IN COOLER AND WALK-IN FREEZER.
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE DUSTY CEILING TILES AND LIGHT COVERS ALONG THE COOK'S LINE. REPAIR ANY OPENINGS IN THE FRP BOARD BETWEEN THE PREP AREA AND SERVICE AREA AND ALSO AROUND THE 3 COMPARTMENT SINK AND REAR EXIT DOOR. DETAIL CLEAN THE WALLS BEHIND AND AROUND THE COOKING EQUIPMENT. DETAIL CLEAN THE BRICK WALLS IN THE BASEMENT WITH DEAD FLIES ON THEM. NO CEILING TILES OBSERVED IN THE BASEMENT PREP AND STORAGE AREAS. MUST INSTALL. DETAIL CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT AND UNDER THE DISHMACHINE. REMOVE THE COBWEBS FROM THE BASEMENT CEILING. MUST SEAL THE WALLS OF THE BASEMENT.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. A WORKING VENTILATION FAN IS NEEDED IN THE EMPLOYEE RESTROOM. MUST INSTALL.

(7-38-005A) FOUND 20-POUNDS OF EGG WHITE IN A PREP COOLER AT 57.4F. INSTRUCTED MAINTAIN ALL COLD FOOD AT 40F OR BELOW. MANAGER PROPERLY DISPOSED OF PRODUCT. (VALUE=$30.00)
(7-38-030) INADEQUATE PLUMBING. FOUND THE HOT WATER KNOB AT THE RIGHT FAUCET OF THE 3-COMP. SINK INOPERABLE (WATER LINEIS SHUT-OFF); WASHERS AT ALL THE FAUCETS OF THE 3-COMP SINK & AT THE COLD WATER KNOB OF THE HANDSINK ARE LEAKING ALSO, MUST FIX & MAINTAIN.
CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.
FOLLOWING NEED CLEANING: GASKETS OF COOLER DOORS AT COOK'S LINE, INTERIOR ATTACHMENTS TO THE HOOD ABOVE THE COOKING EQUIPMENT, LIGHT COVERS, EXTERIOR PANEL OF THE DISHMACHINE, LIDS OF BULK FOOD CONTAINERS-DUE TO GREASE, FOOD DEBRIS, DUST OR DIRT.
MILK CRATES USED FOR DRY OR COLD STORAGE RACKS THRU-OUT PREMISES MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING.
INTERNAL THERMOMETERS NEEDED AT ALL COOLERS, MUST PROVIDE, INCLUDING FOOD THERMOMETERS FOR FOOD HANDLERS.
LIGHT SHIELD MISSING BY THE COOK'S LINE, MUST REPLACE.

CORRECTED AT THIS TIME
ALL MILK CRATES USED FOR DRY OR COLD STORAGE RACKS THRU-OUT PREMISES MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING & PEST MONITORING.
CORRECTED AT THIS TIME
CORRECTED AT THIS TIME
CORRECTED AT THIS TIME
CORRECTED AT THIS TIME

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Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

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Breakfast Brunch Lunch Dessert Dinner Late Night

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Beer & Wine Only Full Bar Happy Hour

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Gluten-free friendly:

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