Canvass
Aug 25, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 25, 2025 · Original Source
Restaurant · Chicago, IL
Thompson Chicago
21 E Bellevue Pl
Last inspected Aug 25, 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
2 inspectionsCanvass
Jun 3, 2024
Pass w/ Conditions
8 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED NO PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON-SITE. INSTRUCTED TO PROVIDE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND MAINTAIN CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
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 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR CERTIFICATE ON-SITE, WHILE TCS FOODS (EGGS, SAUSAGE) ARE BEING PREPARED. INSTRUCTED TO PROVIDE AT LEAST ONE FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND MAINTAIN CERTIFICATE AND PRESENCE ON-SITE AT ALL TIMES OF FOOD OPERATION. 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 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED FOOD HANDLING EMPLOYEE EATING IN THE REAR PASTRY KITCHEN AREA. INSTRUCTED EMPLOYEES TO EAT, DRINK, OR USE TOBACCO ONLY IN DESIGNATED AREAS WHERE THE CONTAMINATION OF FOOD AND OTHER ARTICLES CANNOT RESULT AND MAINTAIN.
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 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOOD ITEMS HELD AT IMPROPER TEMPERATURES FOR COLD-HOLDING AT THE MAIN COOK LINE ICE CONTAINER: LIQUID EGGS AT 45.0F, DELI TURKEY AT 63.1F, HAM AT 46.3F. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD ITEMS AT IMPROPER TEMPERATURES. PERSON-IN-CHARGE DISCARDED AND DENATURED ALL FOOD ITEMS AT IMPROPER TEMPERATURES ON-SITE. 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 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED CONTAINER OF MELTED BUTTER WITHOUT ADEQUATE OVERHEAD PROTECTION ON SHELF AT THE MAIN KITCHEN COOK LINE. INSTRUCTED TO PROVIDE ADEQUATE COVER FOR OPEN FOOD CONTAINERS TO PREVENT CONTAMINATION FROM THE PREMISES 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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF STOVE EQUIPMENT IN THE REAR KITCHEN AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE FOOD CONTACT SURFACES OF EQUIPMENT.
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 STRING USED TO TIE INTEGRATED PAPER TOWEL HOLDER ON PASTRY AREA HANDWASHING SINK NOT SMOOTH OR EASILY-CLEANABLE. INSTRUCTED TO REMOVE STRING AND REPAIR OR REPLACE PAPER TOWEL HOLDER TO MAINTAIN SMOOTH AND EASILY-CLEANABLE PLUMBING FIXTURES.
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 FLOORS BENEATH DISH MACHINE (NEAR DISHWASHER CHEMICAL STORAGE) IN THE WAREWASHING AREA TO BE SOILED WITH ENCRUSTED DETERGENT. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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, Jun 3, 2024 · Original Source