Diva Restaurant
Last inspected: Nov 5, 2010
55
Score
The inspection history at Diva Restaurant is still short, with only one visit logged. The newest entry in the record is dated Nov 5, 2010. Diners should read medium risk as a signal that some issues exist but aren't extreme. Diva Restaurant's record stops at Nov 5, 2010, more than two years back, so current conditions may differ.
That's lower than the typical Chicago restaurant, which scores around 81.
1
Inspections
0
Critical latest
0
Major latest
12
Minor latest
Inspection History
Nov 5, 2010
License
12 minor violations.
View 12 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.MUST PROVIDE ADDITIONAL COOLER 40F OR LESS FOR BUSINESS MENU.
2
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. MUST INSTALL SOAP/TOWEL DEVICE AT ALL HAND SINKS.
12
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. NO PEST CO/PEST LOG BOOK. MUST CONTACT LICENSE PEST CO FOR SERVICE AND MUST PROVIDE LOG BOOK. MUST SEAL GAP AT INSIDE RIGT SIDE OF DOOR.
18
* 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. MUST ENROLL IN FOOD SANITATION CLASS,RECIEPT PROVIDED,OR PROVIDE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
21
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dishwashing 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 INSTALL DRAIN BOARD AT 3- COMP SINK.
24
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. MUST REPAIR TOILET NOT FLUSHING IN LADIES WASHROOM,UNRAL IN MENS.
26
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 SHELVING UNIT FOR DRY STORAGE,FOOD EQUIPMENT. ALOS,MUST PROVIDE STOPPERS FOR 3-COMP SINK. MUST INSTALL PREP TABLE,STORAGE TABLES.
32
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 CLEAN ALL FLOORS IN BASEMENT,ELEVATE ALL STORAGE OFF FLOORS ON PALLETS,TABLES.OBSERVED WATER ON RAISED CONCRET AREA IN BASEMENT,MUST REMOVE. ALSO MUST SEAL ALL CRACKS IN FLOOR 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. MUST REPAIR /SEAL GAPS UNDER BASEBOARDS IN PREP AREA.
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. 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 REPAIR LEAKY PIPE UNDER HAND SINK IN PREP AREA,PIPE IN CEILING IN BASEMENT.. MUST INSTALL MOP SINK,1ST FLOOR TO CITY PLUMBING-HOT /COLD WATER.
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-REFGERATOR,METAL STEM
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.MUST REMOVE STORAGE FROM ALL WALLS TO PREVENT PEST HARBORAGE AREAS.
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55
Frequently Asked Questions
When was Diva Restaurant last inspected?
The most recent health inspection at Diva Restaurant on file is from Nov 5, 2010. The public record contains one inspection in total.
What does a medium risk rating mean?
A medium risk rating at Diva Restaurant 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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