Derby
Last inspected: Feb 16, 2012
95
Score
Public records show five inspections at Derby stretching back to 2010. On Feb 16, 2012, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well. Note that Derby's inspection history hasn't been updated since Feb 16, 2012; current conditions may have shifted from what the file shows.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
Across the inspection history, “food and non-food contact equipment utensils clean” is the issue that surfaces most often, recorded four times.
Among Chicago restaurants, the typical score is 81; Derby is comfortably above that bar. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 16, 2012
Reinspection
1 minor violation.
View 1 violation
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 VENTILATION HOOD FILTERS AND THE ATTACHED WALL SHELVING AND SHELVING ABOVE THE PREP COOLERS.
33
95
Feb 9, 2012
Complaint
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED MASHED POTATOES AT 46F, GRAVY AT 47F, AND COOKED BEEF BRISKET AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 6# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: NO SANITIZING RINSE WAS DETECTED AT THE REAR BAR LOW TEMPERATURE GLASSWASHING MACHINE. UNIT WAS NOT BEING USED AT THIS TIME. PREMISES HAS (2) 3 COMPARTMENT SINKS AND A HIGH TEMPERATURE DISHMACHINE TO WASH DISHES. MACHINE TAGGED HELD FOR INSPECTION. DO NOT USE THE MACHINE UNTIL THE TAG HAS BEEN REMOVED BY CDPH. MUST MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100 PPM CHLORINE. FAX A REINSPECTION LETTER TO (312) 746-4240 TO HAVE THE HELD FOR INSPECTION TAG REMOVED. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-030.
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* inspection report summary displayed and visible to all customers
Inspector notes: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY WAS NOT POSTED IN THE ESTABLISHMENT. MANAGER WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
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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 VENTILATION HOOD FILTERS AND THE ATTACHED WALL SHELVING AND SHELVING ABOVE THE PREP COOLERS.
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82
Oct 20, 2010
Reinspection
No violations found.
100
Sep 28, 2010
Reinspection
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
2
No evidence of rodent or insect infestation, no birds, turtles or other animals
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. SEVEN RAT DROPPINGS IN BOTH BASEMENT WALK-IN COOLERS.
13
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. KITCHEN THREE COMPARTMENT SINK MUST HAVE ATTACHED DRAIN BOARD. NEWLY INSTALLED DISH WASHING MACHINE MUST BE OPERATING PROPERLY. AT PROPER TEMPERATURE AND ADEQUATELY DRAINING.
24
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. BOTH WASHROOMS MUST CLEAN TOILETS AND SINKS.
27
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DIRTY STORED DISHES IN BASEMENT MUST CLEAN OR REMOVE.
31
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.ALL SHELVING THROUGHOUT ENTIRE ESTABLISHMENT MUST CLEAN INCLUDING ALL COOLERS.
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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. ALL COOKING EQUIPMENT AND PREP TABLES MUST BE CLEAN, IN GOOD REPAIR. NOT SEALED OR REPAIRED WITH ANYTHING UNABLE TO CLEAN. INTERIOR ICE MACHINE MUST CLEAN, SANITIZE.
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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. AT SERVER STATION. UNDER BAR. BEHIND COOKS LINE EQUIPMENT. MUST BE SEALED, SMOOTH AND CLEANABLE. REMOVE ALL DEBRIS AND DIRT IN ALL AREAS.
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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. COOKS LINE CEILING WITH FOOD SPLATTER, MUST CLEAN. SEAL ALL OPEN SEAMS AT DISH MACHINE. REPAIR DAMAGED WALL IN REAR PREP AREA. WALL MOUNTED SOAP DISPENSER MUST BE MOVED TO KITCHEN EXPOSED HAND SINK. NOT AT THREE COMPARTMENT SINK SEVERAL FEET AWAY.
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64
Jul 13, 2010
License
16 minor violations.
View 16 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OR REMOVE UNUSED COOLERS FROM PREMISES.
2
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST INSTALL EXPOSED HAND SINK BEHIND BAR. MUST INSTALL EXPOSED HAND SINK IN BASEMENT OR REMOVE ALL FOOD PREP EQUIPMENT.
11
No evidence of rodent or insect infestation, no birds, turtles or other animals
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. APPROXIMATELY 20 RAT DROPPINGS FOUND IN KITCHEN AND IN BOTH WALK IN COOLERS IN BASEMENT.
13
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE OUTSIDE WASTE RECEPTACLE.
19
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST PROVIDE A LARGE ENOUGH THREE COMPARTMENT SINK TO SUBMERGE LARGEST PIECE OF EQUIPMENT OR INSTALL A DISH WASHING MACHINE LARGE ENOUGH FOR THE SAME.
24
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. BOTH WASHROOMS MUST DETAIL CLEAN TOILETS AND HAND SINKS.
27
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DIRTY STORED DISHES IN BASEMENT MUST CLEAN OR REMOVE.
31
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 INSTALL SPLASH GUARD BETWEEN EXPOSED HAND SINK AND THREE COMPARTMENT SINK. ALL SHELVING THROUGHOUT ENTIRE ESTABLISHMENT MUST CLEAN, INCLUDING ALL COOLERS. MUST PROVIDE LIDS FOR ALL ICE BINS. BOTH GREASE TRAPS MUST CLEAN AND REMOVE RUST.
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. ALL COOLERS IN ALL AREAS, ALL COOKING EQUIPMENT MUST BE CLEANED, IN GOOD REPAIR. NOT SEALED OR REPAIRED WITH DUCT TAPE.
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 IN THE FOLLOWING AREAS IN POOR REPAIR. WOODEN FLOOR UNDER BAR AND SERVER STATION WITH MISSING WOOD, UNEVEN WITH HOLES. FLOORS THROUGHOUT KITCHEN WITH BROKEN AND MISSING TILES, UNEVEN. ALL FLOORS MUST BE SMOOTH AND CLEANABLE. MISSING AND BROKEN FLOOR DRAIN COVERS IN KITCHEN AND BASEMENT.
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. ALL WALLS THROUGHOUT KITCHEN AND REAR COOLER AREA MUST CLEAN, SEAL ANY HOLES, OPENINGS, GAPS. ALONG ALL BASEBOARDS AT BAR AND KITCHEN. DIRTY WALL VENT IN DINING ROOM MUST CLEAN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE ADEQUATE LIGHTING ABOVE HOOD/COOKS LINE.
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Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROVIDE UTILITY MOP SINK ON PREMISES WITH HOT AND COLD RUNNING WATER. MUST PROVIDE HOT WATER AT BAR THREE COMPARTMENT SINK. SERVER STATION WATER DISPENSER REPAIRED WITH PLASTIC WRAP, MUST PROPERLY REPAIR. SERVER STATION SODA GUN MUST PROPERLY DRAIN TO TO FLOOR DRAIN. LEAK FROM CEILING ONTO BASEMENT FLOOR AT BOTTOM OF STAIRWAY, MUST REPAIR.
38
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. ALL UNUSED ITEMS STORED THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES, ALL UNUSED EQUIPMENT, STORED ITEMS ON BACK PATIO.
41
No smoking regulations
Inspector notes: Smoking shall be prohibited in all public places except in designated smoking areas.
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Frequently Asked Questions
When was Derby last inspected?
The most recent health inspection at Derby on file is from Feb 16, 2012. The public record contains five inspections in total.
What is the most common violation at Derby?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited four times, more than any other issue at Derby.
Has Derby's inspection record improved over time?
Results have been roughly steady. Inspections at Derby have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Derby 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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