Canvass
Oct 22, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 22, 2025 · Original Source
Restaurant · Chicago, IL
Lp's T.A.P House
2251 N Lincoln Ave
Last inspected Oct 22, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsCanvass Re-Inspection
Oct 28, 2024
Pass
1 recorded violation
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-202.15//OBSERVED A 1/4" GAP AT THE BOTTOM OF MAIN ENTRANCE EXTERIOR DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
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 insectsOfficial record from Chicago Department of Public Health, Oct 28, 2024 · Original Source
Canvass
Oct 18, 2024
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 18, 2024 · Original Source
Canvass
Oct 18, 2024
Fail
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO HAND WASH SIGNAGE AT ANY PREP AREA HANDWASH SINKS AND BARS. INSTRUCTED TO PROVIDE 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 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED ICE MACHINES ON SECOND LEVEL LOCATED IN CLOSET AND BEHIND CURTAIN WITH A BUILD-UP OF BLACK AND BROWN SUBSTANCE ON TOP INTERIOR OF ICE BIN, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE 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
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS CAESAR DRESSING 48.5 F, LEAFY GREENS 58.1, OLIVES 48.3 F, CRUMBLED GOAT CHEESE 48.5 F, RANCH DREESING 48.5 F, BASIL PESTO 48.5 SLICED CHEDDAR CHEESE 48.5 F, SWISS CHEESE 48.3, FRESCO CHEESE 47.1 F, BUTTERMILK 48.5 F APPROXIMATELY 165 LBS VALUED AT $473.00 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. 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 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURE OF BASEMENT WALK-IN COOLER AT 49 F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. 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 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
NOTED BULK DRY INGREDIENTS IN THE SOUTHEAST KITCHEN/PREP AREA IN UNLABELED CONTAINERS. INSTRUCTED TO LABEL CONTAINERS WITH COMMON NAMES OF ITEMS REMOVED FROM ITS ORIGINAL PACKAGING.
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 A 1/4" GAP AT THE BOTTOM OF MAIN ENTRANCE EXTERIOR DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
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
NOTED DRINKWARE AND FOOD STORAGE CONTAINERS STORED ON SHELVES UNDERNEATH WASTE PIPE IN BASEMENT. WASTEPIPE MUST BE ENCASED OR SHELVES WITH MENTIONED ITEMS MUST BE RELOCATED.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
NOTED ITEMS ON THE FLOOR IN UPSTAIRS DJ BOOTH. INSTRUCTED TO REMOVE UNNECESSARY ITEMS STORING ALL KEPT ITEMS ON PROPER NON-POROUS SHELVING THAT IS A MINIMUM OF 6 INCHES FROM THE GROUND.
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, Oct 18, 2024 · Original Source
Non-Inspection
Sep 25, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 25, 2024 · Original Source