Canvass
Mar 11, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 11, 2025 · Original Source
Restaurant · Chicago, IL
Cajun Boil & Shake
5500 S Shore Dr
Last inspected Mar 11, 2025 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsComplaint Re-Inspection
Aug 26, 2024
Pass
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGN AT SOUTH HAND WASHING SINK IN BAR. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS IN PREP AND BAR AREAS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DAMAGED BASEBOARD NEAR COOLER IN BAR AREA, MISSING GROUT AND DAMAGED FLOOR TILES IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO SPLASH GUARD ON SOUTH HAND WASHING SINK IN BAR AREA. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK IN BAR AREA AND REAR HAND WASHING SINK NEAR WALK-IN COOLER IN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Chicago Department of Public Health, Aug 26, 2024 · Original Source
Complaint
Aug 12, 2024
Fail
7 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED LOW TEMPERATURE DISH MACHINE IN PREP AND BAR AREA NOT SANITIZING FOOD EQUIPMENT AND UTENSILS CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 100 PPM. DISH MACHINES ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-025 CITATION ISSUED
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK IN BAR AREA AND REAR HAND WASHING SINK NEAR WALK-IN COOLER IN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DAMAGED BASEBOARD NEAR COOLER IN BAR AREA, MISSING GROUT AND DAMAGED FLOOR TILES IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGN AT SOUTH HAND WASHING SINK IN BAR. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED OVER 50 MICE DROPPINGS SCATTERED ON FLOOR IN BAR AREA, 30 MICE DROPPNGS SCATTERED ON FLOOR UNDER SHELVING UNITS, ON TOP OF HOT WATER TANK AND FLOOR AROUND HOT WATER TANK, 20 MICE DROPPINGS SCATTERED ON FLOOR AND SHELVES IN DRY STORAGE AND LIQUOR STORAGE AREAS IN BASEMENT. OBSERVED NUMEROUS FLYING INSECTS IN DINING, BAR, PREP, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO SPLASH GUARD ON SOUTH HAND WASHING SINK IN BAR AREA. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS IN PREP AND BAR AREAS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Chicago Department of Public Health, Aug 12, 2024 · Original Source
Complaint Re-Inspection
Mar 1, 2024
Pass
4 recorded violations
notedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED KNIVES STORED BETWEEN COOLERS AT KITCHEN PREP LINE AND SCOOP HANDLE STORED IN THE FOOD IN DRY FOOD STORAGE CONTAINERS. INSTRUCTED TO STORE MULTI-USE UTENSILS ON A CLEAN AND SANITIZED SURFACE OR SCOOPS STORED WITHIN THE FOOD ITEM IN-BETWEEN USES AND MAINTAIN
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED PLASTIC BOWL USED AS SCOOP IN DRY FOOD STORAGE CONTAINERS. INSTRUCTED TO DISCARD AND REPLACE WITH MULTI-USE UTENSIL WITH HANDLE TO AVOID HAND CONTACT WITH FOOD AND MAINTAIN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
WATER KNOB ON HANDWASHING SINK NEAR ICE MACHINE IN POOR REPAIR. INSTRUCTED TO REPAIR PLUMBING FIXTURES AND MAINTAIN IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED BASE COVING ON WALL BEHIND COOLERS IN KITCHEN AREA MISSING OR IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE BASE COVING ON WALL BEHIND COOLERS AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Mar 1, 2024 · Original Source
Complaint
Feb 21, 2024
Fail
11 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED CONTAINER OF GUMBO ON KITCHEN AREA STEAM TABLE AT 100.6F. INSTRUCTED TO DISCARD AND HOT HOLD TCS FOODS AT 135.0F OR ABOVE AND MAINTAIN. PERSON-IN-CHARGE DISCARDED GUMBO AND DENATURED WITH BLEACH ON-SITE. APPROXIMATELY 10 LBS VALUED APPROXIMATELY $20 DISCARDED. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED BOWL OF RAW FISH IN THE WALK-IN COOLER AT 60.1F. INSTRUCTED TO DISCARD AND COLD HOLD TCS FOODS AT 41.0F OR BELOW AND MAINTAIN. PERSON-IN-CHARGE DISCARDED RAW FISH AND DENATURED WITH BLEACH. APPROXIMATELY 15 LBS VALUED AT $40 DISCARDED. PRIORITY VIOLATION. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED KNIVES STORED BETWEEN COOLERS AT KITCHEN PREP LINE AND SCOOP HANDLE STORED IN THE FOOD IN DRY FOOD STORAGE CONTAINERS. INSTRUCTED TO STORE MULTI-USE UTENSILS ON A CLEAN AND SANITIZED SURFACE OR SCOOPS STORED WITHIN THE FOOD ITEM IN-BETWEEN USES AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED BASE COVING ON WALL BEHIND COOLERS IN KITCHEN AREA MISSING OR IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE BASE COVING ON WALL BEHIND COOLERS AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
OBSERVED THE FOLLOWING CORE VIOLATION FROM INSPECTION 11/2/2023 NOT CORRECTED: #58 NO ALLERGEN CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY VIOLATION FOUNDATION. 7-42-090 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
SEE VIOLATION #60.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED APPROXIMATELY 70 RODENT DROPPINGS IN AREAS THROUGHOUT FACILITY: BENEATH FRYERS IN THE KITCHEN AREA, ON LEDGE IN REAR OF KITCHEN AREA, BENEATH SHELVES IN LIQUOR STORAGE AREA, BEHIND CONTAINERS BENEATH STAIRS IN THE BASEMENT, IN SINGLE-SERVICE STORAGE AREA. INSTRUCTED TO REMOVE DROPPINGS AND CLEAN AND SANITIZE AFFECTED AREA AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-020(A) CITATION ISSUED.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED PLASTIC BOWL USED AS SCOOP IN DRY FOOD STORAGE CONTAINERS. INSTRUCTED TO DISCARD AND REPLACE WITH MULTI-USE UTENSIL WITH HANDLE TO AVOID HAND CONTACT WITH FOOD AND MAINTAIN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE-SERVICE UTENSILS AND CONTAINERS STORED DIRECTLY ON THE FLOOR IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO RELOCATE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 50Other
Official wording
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
Inspector’s notes
OBSERVED HOT WATER HANDWASHING SINK IN MEN'S CUSTOMER RESTROOM MAX TEMPERATURE OF 85.1F AND HANDWASHING SINK IN BASEMENT EMPLOYEE RESTROOM 48.9F. INSTRUCTED TO REPAIR ALL HANDWASHING SINKS TO PROVIDE HOT WATER AT 100.0F OR ABOVE MINUMUM AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED. THE HANDSINK IN THE MENS WASHROOM ON THE FIRST FLOOR WAS CORRECTED ON SITE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED SMALL LEAK AT KITCHEN HANDWASHING SINK PIPING (NEAR BOILER) AND COLD WATER KNOB ON HANDWASHING SINK NEAR ICE MACHINE IN POOR REPAIR. INSTRUCTED TO REPAIR PLUMBING FIXTURES AND MAINTAIN IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Chicago Department of Public Health, Feb 21, 2024 · Original Source
Complaint Re-Inspection
Nov 13, 2023
Pass
5 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED FROZEN FISH THAWING IN A METAL CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER OR IN THE REFRIGERATOR INSTRUCTED TO CORRECT AND MAINTAIN.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
ALL WIPING CLOTHS MUST BE STORED IN CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT IN ALL AREAS AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
ALL REACH IN COOLERS, SINKS AND LIQOUR BOTTLE RAILS IN NEED OF CLEANING IN FRONT BAR AREA TO REMOVE ALL SPLATTER AND BUILD UP. ALL SHELVES IN BASEMENT LIQOUR STORAGE AREA IN NEED OF CLEANING TO REMOVE ACTIVITY. INSTRUCTED TO CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING IN ALL AREAS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
NO ALLERGEN CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Nov 13, 2023 · Original Source
Complaint
Nov 2, 2023
Fail
11 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
INTERIOR OF ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF BLACK COLOR SUBSTANCE AT ICE CHUTE AND SIDES OF MACHINE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 28Chemicals
Official wording
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED OPEN RODENT POISION PETTELS ON A DELI PLASTIC LID IN LIQOUR STORAGE SHELF AND IN PAPER STORAGE AREA IN BASEMENT MANAGER REMOVED. PRIORITY VIOLATION 7-38-015 CITATION ISSUED
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelynotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
ALL BULK FOOD CONTAINERS IN NEED OF LABELING WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED RODENT ACTIVITY IN BASEMENT LIQOUR STORAGE, BASEMENT CHEMICAL AREA, UNDER STAIRS, IN CORNER OF PREP AREA BY ICE MACHINE, IN FRONT BAR AREA, UNDER ALL DINING ROOM BOOTHS, IN CORNERS OF DINING AREA. APPROX. 100-125 DROPPINGS NOTED. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
NO ALLERGEN CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
HAND WASHING SINK IN EMPLOYEE WASHROOM WITH NO HOT WATER. INSTRUCTED TO CORRECT AND MAINTAIN WATER AT 100-110 DEGREES AT ALL TIMES. MANAGER ADJUSTED WATER HEATER HOT WATER NOW AVAILABLE PRIORITY 7-38-030(C) CITATION ISSUED
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED FROZEN FISH THAWING IN A METAL CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER OR IN THE REFRIGERATOR INSTRUCTED TO CORRECT AND MAINTAIN.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
ALL WIPING CLOTHS MUST BE STORED IN CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT IN ALL AREAS AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
ALL REACH IN COOLERS, SINKS AND LIQOUR BOTTLE RAILS IN NEED OF CLEANING IN FRONT BAR AREA TO REMOVE ALL SPLATTER AND BUILD UP.ALL SHELVES IN BASEMENT LIQOUR STORAGE AREA IN NEED OF CLEANING TO REMOVE ACTIVITY. INSTRUCTED TO CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
EMPLOYEE WASHROOM IN NEED OF COVERED GARBAGE CAN. INSTRUCTED TO INSTALL AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING IN ALL AREAS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Nov 2, 2023 · Original Source