Bistro Voltaire
Last inspected: Jun 7, 2011
100
Score
Going back to 2011, Bistro Voltaire has three inspections in the public record. The most recent visit was on Jun 7, 2011. A low risk rating suggests inspectors haven't found much to be concerned about lately. The file hasn't been updated since Jun 7, 2011, so take the current picture with that in mind.
Things are looking better lately, with recent visits averaging around zero violations compared to roughly six violations earlier on.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited two times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. The file should reassure diners considering a visit.
3
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 7, 2011
Reinspection
No violations found.
100
Jun 1, 2011
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSULATE THE WATER LINES IN THE BASEMENT ABOVE THE DROP CEILING. REPAINT OR REPLACE RUSTED WIRE STORAGE RACKS IN THE WALK-IN COOLER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE AREA BELOW THE BEER DRIP PANS BEHIND THE BAR AND THE WIRE RACKS IN THE WALK-IN COOLER, AND BROILER WIRE RACK.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. REPLACE THE BASEMENT CEILING TILES THAT ARE DIRTY, WATER STAINED. REPAINT THE CEILING ABOVE THE BASEMENT 3 COMPARTMENT SINK BECAUSE THE PAINT IS CHIPPING. SEAL THE CORNER AND THE WALL BEHIND THE EXPOSED HANDSINK IN THE BASEMENT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR THE LEAKS AT THE HANDLES OF THE BAR 3 COMPARTMENT SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A METAL STEM THERMOMETER TO TAKE FOOD TEMPERATURES.
40
78
May 19, 2011
Task Force Liquor 1475
8 minor violations.
View 8 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAINT THE VENTILATION HOOD OVER THE COOKING EQUIPMENT. REMOVE THE PARTICLEBOARD LEDGE NEXT TO THE WINDOW IN THE PREP AREA. PAINT THE SHELVES ABOVE THE COOLER IN THE PREP AREA. REPLACE THE RUSTED WIRE RACKS NEXT TO THE DISHMACHINE AND IN THE LIQUOR STORAGE AREA. REPAINT THE LIQUOR STORAGE SHELVES IN THE BASEMENT. REMOVE THE PLASTIC SHIELDS ABOVE THE 3 COMPARTMENT SINK IN THE BASEMENT. REPLACE THE GAS LINES BEHIND THE COOKING EQUIPMENT.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE BEER LINES BEHIND THE BAR, 3 COMPARTMENT SINK AT THE BAR, GAS LINES BEHIND THE OVEN, OIL LINES IN THE BASEMENT, WIRE RACKS IN THE WALK-IN COOLER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE BAR EQUIPMENT, PREP AREA AND BASEMENT. FLOOR BEHIND THE BAR AND IN THE BASEMENT NEAR THE DRAIN LINES ARE NOT SMOOTH AND EASILY CLEANABLE. OBSERVED WATER ON THE FLOOR OF THE BEER COOLER. MUST MOP THE FLOOR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. SEAL THE WALL OPENINGS BEHIND THE BAR. PROVIDE VINYL BASEBOARD ALONG THE BAR WALLS. DETAIL CLEAN THE WALLS BEHIND THE BAR. SEAL THE WALLS AND OPENINGS IN THE PREP AREA. DETAIL CLEAN THE PREP AREA WALLS BEHIND THE COOLERS. MUST COVER THE WALL NEXT TO THE BROILER. REPLACE THE BASEMENT CEILING TILES THAT ARE DIRTY, WATER STAINED. MUST SEAL ALL BRICK WALLS IN THE BASEMENT SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE. DETAIL CLEAN THE COBWEBS IN THE BASEMENT. THE FRP BOARD OF THE BASEMENT STAIRCASE MUST BE ANCHORED TO THE WALL.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE ADDITIONAL LIGHTING IN THE 1ST FLOOR PREP AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: DRAIN LINE HOSES FOR THE BEER TAP MUST BE ROUTED INTO THE FLOOR DRAIN. PROVIDE 3 SINK STOPPERS AT THE BAR 3 COMPARTMENT SINK. REPAIR THE LEAKS AT THE HANDLES OF THE BAR 3 COMPARTMENT SINK. PROVIDE A GREASE TRAP UNDER THE 3 COMPARTMENT SINK IN THE BASEMENT OR SHOW PROOF OF A GREASE INTERCEPTOR. NO MOP SINK AVAILABLE ON THE PREMISES. MUST INSTALL.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A METAL STEM THERMOMETER TO TAKE FOOD TEMPERATURES.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE THE LITTER AROUND THE GREASE DUMPSTER.
41
67
Frequently Asked Questions
When was Bistro Voltaire last inspected?
The most recent health inspection at Bistro Voltaire on file is from Jun 7, 2011. The public record contains three inspections in total.
What is the most common violation at Bistro Voltaire?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited two times, more than any other issue at Bistro Voltaire.
Has Bistro Voltaire's inspection record improved over time?
Yes. Recent inspections at Bistro Voltaire 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 Bistro Voltaire 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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