District
Last inspected: Feb 1, 2012
90
Score
Across the available record, District has eight inspections on file, the first dated 2010. District was last inspected on Feb 1, 2012. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Note that District's inspection history hasn't been updated since Feb 1, 2012; current conditions may have shifted from what the file shows.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly five violations before.
The most common issue across all inspections has been “food and non-food contact equipment utensils clean”, showing up five times.
Compared to the broader Chicago restaurant scene, where the average is 81, this is a stronger showing. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 1, 2012
Complaint
2 minor violations.
View 2 violations
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. RUBBER GASKET AT COOLER DOORS NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
33
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. LOOSE HANDLE AT HAND SINK FAUCER AT BAR AREA, INSTRUCTED TO REPAIR.
38
90
Dec 13, 2011
Complaint
3 minor violations.
View 3 violations
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 EQUIPMENT AND ANY HORIZONTAL SURFACES BEHIND THE BARS.
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 AND FLOOR DRAINS BEHIND ALL BARS.REPAIR THE FLOOR AROUND THE FLOOR DRAIN IN THE MIDDLE OF THE MAIN BAR AREA IN FRONT OF THE 3 COMPARTMENT SINK. REPAIR/REPLACE MISSING FLOOR TILES ON FLOOR BEHIND FRONT SMALL BAR.
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.DETAIL CLEAN THE WALLS BEHIND ALL OF THE BARS.
35
86
Oct 27, 2011
Reinspection
3 minor violations.
View 3 violations
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 EQUIPMENT AND ANY HORIZONTAL SURFACES BEHIND THE BARS.
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 AND FLOOR DRAINS BEHIND ALL BARS. REPAIR THE FLOOR AROUND THE FLOOR DRAIN IN THE MIDDLE OF THE MAIN BAR AREA IN FRONT OF THE 3 COMPARTMENT SINK.
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. DETAIL CLEAN THE WALLS BEHIND ALL OF THE BARS.
35
86
Oct 20, 2011
Complaint
5 minor violations.
View 5 violations
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. OBSERVED APPROXIMATELY 19 FRUIT FLIES BEHIND THE SMALL AND MAIN BARS, CLOSET NEXT TO THE DJ BOOTH AND 1 HOUSE FLY IN THE PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
18
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 EQUIPMENT AND ANY HORIZONTAL SURFACES BEHIND THE BARS.
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 AND FLOOR DRAINS BEHIND ALL BARS.
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. DETAIL CLEAN THE WALLS BEHIND ALL OF THE BARS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR THE COLD WATER HANDLE FOR THE MEN'S RESTROOM LEFT SIDE HANDSINK.
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78
Sep 23, 2011
Reinspection
No violations found.
100
Sep 20, 2011
Complaint
11 minor violations.
View 11 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. THE HIGH TEMPERATURE DISHMACHINE IS IMPROPERLY MAINTAINED. FINAL RINSE TEMPERATURE ONLY REACHES 170F. MANAGEMENT INSTRUCTED THAT THE FINAL RINSE TEMPERATURE MUST BE GREATER THAN 180F. NO CITATION ISSUED - MACHINE WAS NOT IN USE AT TIME OF INSPECTION. CRITICAL VIOLATION 7-38-030.
8
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. NO SOAP OR PAPER TOWELS WERE AVAILABLE BEHIND ANY OF THE 3 BARS. MANAGEMENT INSTRUCTED THAT ALL BAR HANDSINKS MUST BE SUPPLIED WITH PAPER TOWELS AND HAND SOAP. CRITICAL VIOLATION 7-38-030.
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.EVIDENCE OF LIVE FRUIT FLIES ON THE PREMISES. OBSERVED OVER 100 LIVE FRUIT FLIES BEHIND ALL 3 BARS, IN THE DINING ROOM AND PREP AREAS. OBSERVED SEVERAL FLY STRIPS HUNG FROM THE CEILING AND SHELVING BEHIND 2 OF THE BARS. MANAGER INSTRUCTED TO REMOVE THE FLY STRIPS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE FRUIT FLY ACTIVITY. ALSO, MUST RODENT PROOF THE FRONT DOORS. CRITICAL VIOLATION 7-38-020.
13
Previous serious violation corrected, 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #579315 ON 2/23/11 NOT CORRECTED: 21/01- A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED IN THE ESTABLISHMENT. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. CRITICAL VIOLATION 7-42-090
14
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #579315 ON 2/23/11 NOT CORRECTED: 34/01- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND ALL BARS AND MAINTAIN THE FLOOR DRY. 38/01- PROVIDE DRAIN LINES CONNECTED TO ALL SODA GUNS BEHIND THE BARS AND ROUTE TO A FLOOR DRAIN.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOODS IN THE PREP COOLERS.
30
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 PROVIDE LIDS FOR ALL ICE BINS BEHIND ALL BARS.
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 PREP TABLES AND SHELVING, ROLLING STORAGE RACKS IN THE PREP AREA. DETAIL CLEAN ALL HORIZONTAL SURFACES BEHIND THE BARS, ALL BOTTLES OF LIQUOR, ICE BINS.
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. REPLACE THE BROKEN FLOOR TILES IN FRONT OF THE DOOR TO THE KITCHEN. FLOOR BEHIND THE SMALL BAR NEXT TO THE KITCHEN MUST BE SMOOTH AND EASILY CLEANABLE. REPAIR THE FLOOR. DETAIL CLEAN FLOOR DRAINS THROUGHOUT, ESPECIALLY BEHIND THE BARS AND NEAR THE PREP AREA 3 COMPARTMENT SINK.
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. DETAIL CLEAN THE WALLS OF THE PREP AREA, DISHWASH AREA AND BEHIND ALL BARS.
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. MUST REMOVE CLUTTER FROM UTILITY ROOM NEXT TO THE BAR IN THE EAST ROOM. MUST REMOVE CLUTTER FROM THE FLOOR IN THE BASEMENT STORAGE AREA.
41
58
Feb 23, 2011
Routine
5 minor violations.
View 5 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED IN THE ESTABLISHMENT. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
21
* 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 FROM 4/20/10 WAS NOT POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
28
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 BEHIND ALL BARS AND MAINTAIN THE FLOOR DRY.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE DRAIN LINES CONNECTED TO ALL SODA GUNS BEHIND THE BARS AND ROUTE TO A FLOOR DRAIN.
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. MUST PROVIDE THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.
40
78
Apr 20, 2010
Routine
5 minor violations.
View 5 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. Found reach in prep grill cooler not maintained, ambient air temperature at 48.7 F. Instructed manager to repair cooler, ambient air temperature must be 40 F or below. Citation issued. Ticket #H000058034 13.
2
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. Found the following potentailly hazardous foods held at improper temperatures between 50.1 F and 53.0 F- beef burgers, turkey burgers, cut potatoes, blue cheese, shredded cheese. Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. All out of temperature foods voluntarily discarded at this time. Citation issued.
3
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. Must detail clean floor under and around fryers and maintain.
34
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. Prep area handwash bowl hot water leaking from from faucet. Must repair and maintain sink.
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. Storage room clutterd along walls. Must elevate all items 6" off floor or remove items to prevent potential pest harborage.
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78
Frequently Asked Questions
When was District last inspected?
The most recent health inspection at District on file is from Feb 1, 2012. The public record contains eight inspections in total.
What is the most common violation at District?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited five times, more than any other issue at District.
Has District's inspection record improved over time?
Yes. Recent inspections at District have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at District 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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