Chicago Steak House
Last inspected: Dec 16, 2014
74
Score
Across the available record, Chicago Steak House has eight inspections on file, the first dated 2010. The most recent report on file is from Dec 16, 2014. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. Chicago Steak House's record stops at Dec 16, 2014, more than two years back, so current conditions may differ.
Violation counts have held steady across recent visits, averaging around five violations each.
“Food and non-food contact equipment utensils clean” accounts for the largest share of issues, appearing seven times across the record.
Restaurants in Chicago average 81, so Chicago Steak House trails the local norm. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 16, 2014
Routine
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: FOUND SOME GROCERY BAGS BEING USED IN THE FREEZER; REPLACE WITH FOOD GRADE FREEZER BAGS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: TALL TWO DOOR COOLER HAS LOOSE RUBBER GASKETS ON DOORS; REPAIR OR REPLACE GASKETS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS, EXTERIOR OF COOKING EQUIPMENT, SLICER AND DRY STORAGE SHELVES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR BEHIND/UNDER COOKING EQUIPMENT TO REMOVE GREASE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN WALL BY EXPOSED HANDSINK, CLEAN CEILING VENTS IN FRONT PREP AREA TO REMOVE DUST OBSERVED.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE THREE METAL OR RUBBER DRAIN STOPPERS FOR PROPER SET UP OF SINK.
38
74
Mar 15, 2013
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: ALL COOKING EQUIPMENT AND PREP TABLES IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MOP SINK IN POOR REPAIR. PLASTIC TUB HAS BEEN CRACKED. MUST REPAIR OR REPLACE.
38
86
Jan 19, 2012
License
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. REPAIR TOP OF CHEST FREEZER IN FRONT PREP AREA.
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 INTERIOR AND EXTERIOR OF FRYER CABINETS (GREASE BUILDUP, FRIES, ETC), SHELVES, GASKETS, AND SURFACES INSIDE REACH-IN COOLERS, SHELVING UNITS IN PREP AND STORAGE AREAS, PREP TABLES, HOLDING UNITS, WINDOW LEDGES.
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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
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 LOOSE TILE ALONG WALL IN NORTHWEST CORNER. SEAL LOOSE BASEBOARDS ALONG WALLS IN ALL AREAS.
35
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 ALL UNUSED EQUIPMENT IN BASEMENT.
41
78
Feb 25, 2011
Reinspection
No violations found.
100
Feb 22, 2011
License
10 minor violations.
View 10 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: FOUND 15 RAT DROPPINGS AT STAIRS AND SCATTERED ALONG WALL BASE IN BASEMENT. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020.
18
Toxic items properly stored, labeled and used
Inspector notes: FOUND TWO OPEN BAIT STATIONS/BOXES IN BASEMENT. INSTRUCTED TO REMOVE AND PROPERLY STORE POISON IN ENCLOSED STATIONS/BOXES. SERIOUS 7-38-030.
25
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REMOVE CARDBOARD LINING FROM BOTTOM OF PREP TABLES. DEFROST CHEST FREEZER AT FRONT PREP AREA. REPAIR INTERIOR PANEL OF FREEZER ICE UNIT.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR OF DEEP FRYER, STORAGE RACKS AT FRONT PREP AREA, INSIDE REFRIGERATION UNITS AT FRONT, FAN GRID COVERS AT REFRIGERATION UNITS, UNDER, AROUND COOKING EQUIPMENT.
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 FLOORS THROUGHOUT BASEMENT AND AROUND FRONT PREP AREA.
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. CLEAN WALL SECTIONS AT FRONT PREP AREA, VENT COVER AT CEILING IN TOILET ROOM, SEAL AROUND PIPING UNDER WASH BOWL IN TOILET ROOM, REPLACE WATER DAMAGED CEILING PANEL AT REAR PREP AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE LIGHT BULBS IN REFRIGERATION UNITS AND PROVIDE LIGHT SHIELD WITH END CAP AND OR SHATTER PROOF BULB INSIDE HOT HOLDING UNIT.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAKS AT FAUCET AT THREE COMPARTMENT SINK AND PROVIDE SINK STOPPERS FOR THREE 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.
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 UNUSED EQUIPMENT AND ITEMS NEXT TO REAR EXIT DOOR AND IN BASEMENT TO PREVENT PEST HARBORAGE.
41
61
Sep 14, 2010
Consultation
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED REAR ICE STORAGE UNIT WITH BROKEN GLASS MUST REPAIR SAME. THE UNIT IS USED TI KEEP FROZEN FRENCH FRIES. REPLACE REAR CUTTING BOARD ON PREP TABLE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN ALL EQUIPTMENT, i.e.COOLERS&FREEZERS INSIDE/OUTSIDE, DEEP FRYERS INSIDE/OUTSIDE,FILTERS OVER COOKING EQUIPTMENT.
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.
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. REPLACE ALL WATER STAINED CEILING TILES. CLEAN WALLS THROUGHOUT
35
82
Jan 20, 2010
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
35
82
Jan 6, 2010
Complaint
8 minor violations.
View 8 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.Noted open chicken in cooler not covered in canned pop cooler, also noted open gyros (uncovered) in freezer. must protect foods when in storage.
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NOTED ABOUT 7 RAT DROPPINGS IN BASEMENT AT BOTTOM OF STAIRS. MUST REMOVE ALL DROPPINGS IN BASEMENT ANS SAntize area.
18
Toilet rooms enclosed clean, provided with hand cleanser, sanitary hand drying devices and proper waste receptacles
Inspector notes: In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. noted no paper towels at any of the three hand washing sinks, one in washroom ans two in prep areas. must always provide paper towels or orther approved hand drying devices at all hand washing sinks.
27
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. NOTED REAR ICE STORAGE UNIT WITH BROKEN GLASS MUST REPAIR SAME. THE UNIT IS USED TI KEEP FROZEN FRENCH FRIES. REPLACE REAR CUTTING BOARD ON PREP TABLE.
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 ALL EQUIPTMENT, i.e.COOLERS&FREEZERS INSIDE/OUTSIDE, DEEP FRYERS INSIDE/OUTSIDE,FILTERS OVER COOKING EQUIPTMENT.
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.
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. REPLACE ALL WATER STAINED CEILING TILES. CLEAN WALLS THROUGHOUT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPAIR BROKER FAUCET AT 3 COMP SINK AND SLOW DRAINING EXPOSED HAND SINK IN FRONT.
38
67
Frequently Asked Questions
When was Chicago Steak House last inspected?
The most recent health inspection at Chicago Steak House on file is from Dec 16, 2014. The public record contains eight inspections in total.
What is the most common violation at Chicago Steak House?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited seven times, more than any other issue at Chicago Steak House.
Has Chicago Steak House's inspection record improved over time?
Results have been roughly steady. Inspections at Chicago Steak House have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chicago Steak House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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