Canvass
May 21, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 21, 2026 · Original Source
Restaurant · Chicago, IL
Kitchen + Kocktails By Kevin Kelley
444 N Wabash Ave
Last inspected May 21, 2026 · 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
Apr 11, 2025
Pass
1 recorded violation
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED HOT HOLDING UNIT WARMING BOX EXTERNAL TEMPERATURE DISPLAY LOCATED BOTTOM RIGHT SIDE OF DOOR INACCURATE AND NOT PROPERLY FUNCTIONING. INTERNAL AMBIENT AIR THERMOMETER INSIDE UNIT WAS OBSERVED AT PROPER HOT HOLDING TEMPERATUREOVER 135F. INSTRUCTED TO REPAIR AND MAINTAIN EXTERNAL TEMPERATURE DISPLAY.
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, Apr 11, 2025 · Original Source
Complaint
Apr 4, 2025
Fail
14 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
SEE VIOLATION#60
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 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDSINK IN DISH AREA NOT MAINTAINED WITH HOT OR COLD WATER. INSTRUCTED PERSON IN CHARGE TO RESTORE WATER TO HANDSINK, PIC RESTORED HOT & COLD WATER . NOW HANDSINK IN DISH HAS COLD & HOT WATER BETWEEN 102F - 105F. PRIORITY VIOLATION #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 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED ICE MACHINE LOCATED IN REAR PREP AREA WITH A BUILD-UP OF BLACK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #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 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS TO BE IMPROPER: LOBSTER TAIL AT 71.2F, LAMB CHOPS RANGING 45.6F-48.2F, CATFISH RANGING FROM 53.4-57.3F, CHICKEN AT 68.8F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 470 LBS OF PRODUCTS WORTH $1,670.22 THROUGH DENATURING PROCESS. 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 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO DISCLOSURE/REMINDER FOR CONSUMER ADVISORY ON MENU PRESENTED FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED (EX: SUNNY SIDE EGGS AND POACHED EGGS ON BRUNCH MENU). FACILITY HAS USE OF ELECTRONIC MENUS DUE TO HEALTH CONCERNS, INSTRUCTED TO PROVIDE CONSUMER ADVISORY ON ALL MENUS (PRINT AND ELECTRONIC). (REFER TO CDPH CONSUMER ADVISORY GUIDE ON CDPH WEBSITE) PRIORITY FOUNDATION 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 28Chemicals
Official wording
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED SEVERAL CANS OF ARESOLE FLYING INSECT KILLER AT BAR INSTRUCTED TO REMOVE AND DISCONTINUE USE. PRIORITY FOUNDATION VIOLATION 7-38-15 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
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
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 APPROXIMATELY 30-50 LIVE SMALL FLYING INSECTS AT SITE DURING INSPECTION IN THE FOLLOWING AREAS: 10 AT BAR, 5 IN FRONT PREP, 10 IN REAR PREP, 5 IN DISHWASHING AREA, 5 IN FOOD PREP AREA, 5 IN REAR CHEMICAL STORAGE AREA, 15 BEHIND SODA MACHINE AREA & DRY STORAGE. RECOMMEND CONTACTING PEST CONTROL. 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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
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 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO QUAT CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN QUAT SANITIZING SOLUTIONS. 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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
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
OBSERVED CLUTTER STORED ON FLOOR IN REAR DRY STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
SEE VIOLATION #60
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2596190 CONDUCTED ON 6/12/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#35) 3-501.13 OBSERVED IMPROPER THAWING IN REAR FOOD PREP AREA ON FOLLOWING ITEMS SALMON, CATFISH AND CHICKEN THAWING IN FOOD GRADE BUCKETS ON PREP TABLE. INSTRUCTED THAWING MUST OCCUR WITH FOOD PLACED IN THE WALK-IN COOLER OVERNIGHT, OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES. (#55) 6-201.11 NOTED THE FOLLOWING: FLOORS THROUGHOUT FRONT AND REAR PREP AND DISH AREA ON ESPECIALLY ALONG WITH WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, WALLS WITH FOOD DIRT AND FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE CLEAN AND MAINTAIN WALLS WITH CRACKS AND SPILLS. (#55) 6-501.11 NOTED MISSING DOOR AT MECHINAL/ MAT/ CHEMICAL STOREROOM IN REAR PREP BY FRIGHT ELEVATOR IN REAR PREP, INSTRUCTED TO REPLACE AND MAINTAIN (#55) 6-501.11 NOTED FLOOR TILE CRACKED AND BROKEN IN NEED OF GROUT IN REAR PREP, DISH AND BAR AREA, INSTRUCTED TO REPAIR AND REPLACE. (#56) 6-202.11 OBSERVED MISSING LIGHT SHIEDS IN REAR FOOD PREP, AND DISHWASHING AREA INSTRUCTED TO REPLACE AND MAINTAIN. (#56) 6-303.11 OBSERVED WALK IN COOLERS LIGHT NOT WORKING AND LIGHTS IN HOOD SYSTEM NOT WORKING, INSTRUCTED TO REPAIR AND MAINTAIN (#56) 4-202.18 OBSERVED HOOD SYSTEM WITH MISSING AND BROKEN FILTERS & EXCESSIVE AMOIUNT OF DUST AND GREASE DEBRIS, INSTRUCTED TO CLEAN, AND MAINTAIN MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #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 findingOfficial record from Chicago Department of Public Health, Apr 4, 2025 · Original Source
Complaint
Feb 27, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 27, 2025 · Original Source
Non-Inspection
Feb 20, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 20, 2025 · Original Source
Canvass Re-Inspection
Jun 14, 2024
Pass w/ Conditions
6 recorded violations
notedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED PRESET TABLEWARE AT ALL DINING TABLES. INSTRUCTED THAT ALL PRESET TABLEWARE (UTENSILS) SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED, OR SET TABLES UPON CUSTOMER ARRIVAL 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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP SERVICE COOLER THROUGHOUT FRONT AND REAR PREP. INSTRUCTED TO REPLACE 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
NOTED PREP TABLE IN DISH AREA WITH EXCESSIVE AMOUNT OF FOOD DEBRIS, BOTTOM OF SAID PREP TABLE FULL OF RUST INSTRUCTED TO CLEAN, REPAIR OR REPACE 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
MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM
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
NOTED THE FOLLOWING: FLOORS THROUGHOUT FRONT AND REAR PREP AND DISH AREA ON ESPECIALLY ALONG WITH WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, WALLS WITH FOOD DIRT AND FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE CLEAN AND MAINTAIN WALLS WITH CRACKS AND SPILLS.
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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED MISSING LIGHT SHIEDS IN REAR FOOD PREP, AND DISHWASHING AREA INSTRUCTED TO REPLACE AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Jun 14, 2024 · Original Source
Canvass
Jun 12, 2024
Fail
15 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION.MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. (PRIORITY FOUNDATION 7-38-005)
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 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, BEEF, PORK) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
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
NOTED HOT WATER FAUCET AT BAR HANDWASHING SINK IN DISREPAIR, INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
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 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENU FOR USE RAW AND UNDERCOOKED FOODS. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION-7-38-005. NO 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 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED IMPROPER THAWING IN REAR FOOD PREP AREA ON FOLLOWING ITEMS SALMON, CATFISH AND CHICKEN THAWING IN FOOD GRADE BUCKETS ON PREP TABLE. INSTRUCTED THAWING MUST OCCUR WITH FOOD PLACED IN THE WALK-IN COOLER OVERNIGHT, OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED APPROXIMATELY 30-50 LIVE SMALL FLYING INSECTS AT SITE DURING INSPECTION IN THE FOLLOWING AREAS: 10 AT BAR, 5 IN FRONT PREP, 10 IN REAR PREP, 5 IN DISHWASHING AREA, 5 IN FOOD PREP AREA, 5 IN REAR CHEMICAL STORAGE AREA, 15 BEHIND SODA MACHINE AREA & DRY STORAGE. RECOMMEND CONTACTING PEST CONTROL. 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 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED PRESET TABLEWARE AT ALL DINING TABLES. INSTRUCTED THAT ALL PRESET TABLEWARE (UTENSILS) SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED, OR SET TABLES UPON CUSTOMER ARRIVAL 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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP SERVICE COOLER THROUGHOUT FRONT AND REAR PREP. INSTRUCTED TO REPLACE 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
NOTED PREP TABLE IN DISH AREA WITH EXCESSIVE AMOUNT OF FOOD DEBRIS, BOTTOM OF SAID PREP TABLE FULL OF RUST INSTRUCTED TO CLEAN, REPAIR OR REPACE 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 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED BUS PAN UNDER 3 COMP SINK, 3RD WASH BASIN WITH SEVERE LEAK FROM PLUMBING CONNECTIONS, INSTRUCTED 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 52Water, plumbing, and sewage
Official wording
SEWAGE & WASTE WATER PROPERLY DISPOSED
Inspector’s notes
OBSERVED THREE COMPARTMENT SINK IN DISHWASHING AREA IN DISREPAIR NOT DRAINING PROPERLY (SLOW DRAINING), WATER RELEASED FROM ONE COMPARTMENT (BASIN) BACKUP INSIDE ANOTHER COMPARTMENT (BASIN) WHEN RELEASED INSIDE SINK. OBSERVED BAR AREA ALSO CONVEYING SEWAGE FROM FOLLOWING AREAS; BEHIND WINE COOLER, 1 OUT OF 2 HAND SINKS IS NOT DRAINING, AND ICE BOX DRAIN ALSO CONVEYING SEWAGE. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND MUST REPAIR SINK AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.
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 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM
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
NOTED THE FOLLOWING: FLOORS THROUGHOUT FRONT AND REAR PREP AND DISH AREA ON ESPECIALLY ALONG WITH WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, WALLS WITH FOOD DIRT AND FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE CLEAN AND MAINTAIN WALLS WITH CRACKS AND SPILLS.
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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED HOOD SYSTEM WITH MISSING AND BROKEN FILTERS & EXCESSIVE AMOIUNT OF DUST AND GREASE DEBRIS, INSTRUCTED TO CLEAN, AND MAINTAIN
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
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, Jun 12, 2024 · Original Source