Bar Lupo

217 W Huron St, Chicago, IL 60654

Italian

Last inspected: Jun 5, 2018

100

Score

Low Risk

Bar Lupo has been inspected five times since 2014. Bar Lupo was last inspected on Jun 5, 2018. Diners can read the low risk label as a sign that recent inspections have gone well. Note that Bar Lupo's inspection history hasn't been updated since Jun 5, 2018; current conditions may have shifted from what the file shows.

Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to zero violations per visit.

When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited two times.

Among Chicago restaurants, the typical score is 81; Bar Lupo is comfortably above that bar. Overall, the inspection record reads well.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jun 5, 2018

Reinspection

No violations found.

100

May 29, 2018

Complaint

4 minor violations.

View 4 violations

Facilities to maintain proper temperature

Inspector notes: OBSERVED 4-DRAWER COOLER IN COOK LINE HOLDING IMPROPER AMBIENT TEMPERATURE OF 51 DEGREES F, WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. ALSO NOTED PANTRY COOLER AT IMPROPER AMBIENT TEMPERATURE OF 55 DEGREES F, WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. THE UNITS WERE TAGGED BY THE CDPH AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE TAG IS REMOVED BY THE CDPH. CRITICAL VIOLATION: 7-38-005(A)

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED IN THE COOK LINE 4-DRAWER COOLER AND THE COOK LINE PANTRY COOLER HELD AT IMPROPER TEMPERATURES. IN THE COOK LINE 4-DRAWER COOLER, NOTED: BOLOGNESE SAUCE, 53 DEGREES F; TOMATO SAUCE, 54 DEGREES F; CHEESE, 57 DEGREES F; HAMBURGER, 58 DEGREES F; PORK, 57 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 7 LBS OF PRODUCT WORTH $35 FROM THIS COOLER. IN THE COOK LINE PANTRY COOLER, NOTED: DELI MEATS, 48 DEGREES F; CHEESE, 48 DEGREES F; ROASTED TOMATO, 51 DEGREES F; COOKED BRUSSEL SPROUTS, 45 DEGREES F; BOLOGNESE SAUCE, 48 DEGREES F, TOMATO SAUCE, 46 DEGREES F; CHIPOTLE SAUCE, 47 DEGREES;. OPERATOR VOLUNTARILY DISCARDED 15 LBS OF PRODUCT WORTH $75 FROM THIS COOLER. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector notes: OBSERVED GLAZED, CERAMIC DISHES WITHOUT LEAD-SAFE INFORMATION ON SITE. MUST PROVIDE DOCUMENTATION THAT CERAMIC DISHES ARE LEAD SAFE.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector notes: OBSERVED BURNT OUT LIGHT IN POT/PAN STORAGE ROOM. MUST REPLACE BULB. ALSO NOTED NO LIGHT SHIELD ON THE FIXTURE IN POT/PAN STORAGE. MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULBS.

Mar 12, 2015

Routine

7 minor violations.

View 7 violations

* inspection report summary displayed and visible to all customers

Inspector notes: FOUND NO PREVIOUS SUMMARY REPORT POSTED/DISPLAYED ON SITE IN PLAIN VIEW. FROM REPORT #1497603 DATED 10/7/14. CITATION ISSUED SERIOUS 7-42-010(B). INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED/DISPLAYED IN PLAIN VIEW FOR THE CUSTOMER.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector notes: ALL CLEAN MULTI USE SINGLE SERVICE ARTICLES,POTS,PANS, TRAYS, FOOD CONTAINERS,DISHES MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE DUST ACCUMULATION.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector notes: MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK (CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN. MUST PROVIDE LID FOR THE ICE BIN IN THE SERVICE STATION.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector notes: MUST CLEAN AND MAINTAIN THE FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH PRODUCE AND HOT PREP FOODS(WITH DUST BUILD-UP).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector notes: FLOOR UNDER THE 3 COMPARTMENT SINK AND BEHIND THE WATER HEATER NEEDS DETAIL CLEANING AND MAINTAIN. MUST CLEAN AND ORGANIZE THE FLOOR INSIDE THE ELECTRICAL ROOM. ELEVATE ALL ITEMS OFF THE FLOOR TO HAVE AN EASY WAY OF CLEANING THE FLOOR AND PREVENT RODENT/INSECTS HARBORAGE.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector notes: MUST PROVIDE VISIBLE THERMOMETER INSIDE THE PREP COOLER.

Food handler requirements met

Inspector notes: NO IDPH'S FOOD HANDLER TRAINING CERTIFICATE ON SITE. MUST PROVIDE.

Oct 7, 2014

License

1 minor violation.

View 1 violation

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector notes: NOTED MISSING TILES ON CEILING AT THE REAR STORAGE AREA. INSTRUCTED TO REPLACE MISSING PANELS.

Oct 2, 2014

License

No violations found.

100

Frequently Asked Questions

When was Bar Lupo last inspected?

The most recent health inspection at Bar Lupo on file is from Jun 5, 2018. The public record contains five inspections in total.

What is the most common violation at Bar Lupo?

Across the inspection record, “food and non-food contact surfaces properly designed” has been cited two times, more than any other issue at Bar Lupo.

Has Bar Lupo's inspection record improved over time?

Yes. Recent inspections at Bar Lupo have averaged around zero violations per visit, down from roughly six earlier in the record.

What does a low risk rating mean?

A low risk rating at Bar Lupo means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

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