Canvass
May 14, 2024
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 14, 2024 · Original Source
Restaurant · Chicago, IL
Reggie's Bar & Grill
2105 S State St
Last inspected May 14, 2024 · View Map ↗ · Compare ↗
Out of Business
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsNon-Inspection
May 14, 2024
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 14, 2024 · Original Source
Canvass Re-Inspection
Apr 19, 2024
Pass
7 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-204.112(B): OBSERVED THE PREP COOLERS IN THE FOOD PREP AREA MISSING AMBIENT AIR THERMOMETERS INSIDE THE UNITS. INSTRUCTED TO PROVIDE 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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-202.15: OBSERVED THE EXIT DOORS IN THE VENUE BAR NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED DOORS AND MAINTAIN.
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(B): OBSERVED SLIGHT BLACK BUILD UP ON THE INSIDE OF THE ICE MACHINE STORED IN THE BASEMENT. 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 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
5-501.17: OBSERVED NO RECEPTACLES WITH LIDS IN THE GENDER-NEUTRAL TOILET ROOMS ON THE MAIN FLOOR. INSTRUCTED TO PROVIDE 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
6-301.14: OBSERVED FACILITY MISSING HANDWASHING SIGNAGE AT ALL EXPOSED HANDWASHING SINKS IN FOOD PREP/DISHWASHING AREA AND BARS. INSTRUCTED TO PRVOVIDE 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 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12: OBSERVED TWO BULK DRY INGREDIENT STORAGE CONTAINERS ACROSS FROM THE FOOD WALK-IN COOLER IN THE BASEMENT NOT LABELED. INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS WITH FOOD ITEMS COMMON NAME 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 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
2-102.13: OBSERVED CERTIFIED FOOD MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE THE ALLERGEN COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
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, Apr 19, 2024 · Original Source
Canvass
Apr 18, 2024
Fail
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED FACILITY MISSING HANDWASHING SIGNAGE AT ALL EXPOSED HANDWASHING SINKS IN FOOD PREP/DISHWASHING AREA AND BARS. INSTRUCTED TO PRVOVIDE 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 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED TWO BULK DRY INGREDIENT STORAGE CONTAINERS ACROSS FROM THE FOOD WALK-IN COOLER IN THE BASEMENT NOT LABELED. INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS WITH FOOD ITEMS COMMON NAME 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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED SLIGHT BLACK BUILD UP ON THE INSIDE OF THE ICE MACHINE STORED IN THE BASEMENT. 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 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO RECEPTACLES WITH LIDS IN THE GENDER-NEUTRAL TOILET ROOMS ON THE MAIN FLOOR. INSTRUCTED TO PROVIDE 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
OBSERVED CERTIFIED FOOD MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE THE ALLERGEN COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
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 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED THE PREP COOLERS IN THE FOOD PREP AREA MISSING AMBIENT AIR THERMOMETERS INSIDE THE UNITS. INSTRUCTED TO PROVIDE 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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED THE EXIT DOORS IN THE VENUE BAR NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED DOORS AND MAINTAIN.
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 50Other
Official wording
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
Inspector’s notes
OBSERVED HOT WATER ON THE 3RD FLOOR PATIO BAR WHICH CONSISTS OF:2-SINGLE STALL TOILET ROOMS, HANDWASHING SINK, AND A THREE COMPARTMENT SINK NOT MEETING COMPLIANCE WITH HOT WATER TEMPERATURES. THE TEMPERATURES RANGE 72.0-74.0F AT THE TIME OF THE INSPECTION. INSTRUCTED TO RESTORE HOT WATER ON THE 3RD FLOOR BAR AREA. HOT WATER AT HANDWASHING SINKS MUST REACH 100F AND THREE COMPARTMENT SINK MUST BE 110F-120F. MUST NOT OPEN THE 3RD FLOOR BAR TO THE PUBLIC, UNTIL HOT WATER IS RESTORED. PRIORITY VIOLATION 7-38-030(C), 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 18, 2024 · Original Source