Restaurant · Chicago, IL

Vienna Sausage

Name: Vienna Sausage
Address: 3847 S Morgan St, Chicago, IL

3847 S Morgan St

Last inspected Mar 30, 2026 · View Map ↗ · Compare ↗

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Pass

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Canvass

Mar 30, 2026

Pass

3 recorded violations

notedCode 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

Bulk food container (salt) not labeled, instructed to label 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 problems

notedCode 53Cleaning and sanitizing

Official wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Inspector’s notes

Toilet room is next to dish washing area, door is propped open, instructed to keep closed.

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 problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

Storing employees foods mixed with customer's food in walk-in cooler. Instructed to separate.

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 problems

Official record from Chicago Department of Public Health, Mar 30, 2026 · Original Source

Canvass

Apr 18, 2025

Pass

2 recorded violations

notedCode 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

OBSERVED SEVERAL UNWRAPPED DISPOSABLE PAPER TOWEL ROLLS STORED ON SHELF IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO RELOCATE DISPOSABLE PAPER TOWEL ROLLS AND MAINTAIN SINGLE-SERVICE/SINGLE-USE ARTICLES OUTSIDE OF PROHIBITED AREAS, SUCH AS TOILET ROOMS.

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 issues

notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

OBSERVED BACKFLOW PREVENTION DEVICE AT THE UTILITY SINK IN POOR REPAIR (CAP MISSING), BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE UTILITY SINK BACKFLOW PREVENTION DEVICE CAP AND MAINTAIN ALL PLUMBING FIXTURES 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 problems

Official record from Chicago Department of Public Health, Apr 18, 2025 · Original Source

Canvass

Jul 1, 2024

Pass w/ Conditions

3 recorded violations

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

OBSERVED CUTTING BOARDS WITH DEEP CUTS IN THE FRONT PREP AREA. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARD.

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 problems

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE XOLD GOLD UNIT TO BE IMPROPER: SLICED TOMATOES 45.6F, CORNED BEEF 48.7F, AND PASTRAMI 47.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $20.00 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 temperature

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED RUSTED STORAGE RACKS IN THE WALK-IN COOLER. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. 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 problems

Official record from Chicago Department of Public Health, Jul 1, 2024 · Original Source