Early Society
Last inspected: Apr 17, 2018
82
Score
The health department has logged seven inspections at Early Society, the earliest from 2016. Early Society was last inspected on Apr 17, 2018. Diners can read the low risk label as a sign that recent inspections have gone well. The file hasn't been updated since Apr 17, 2018, so take the current picture with that in mind.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited five times.
The city-wide average is 81, putting Early Society squarely in typical territory. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 17, 2018
Routine
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: found 1 lb of liquid eggs stored on self under stove at 77.3, instructed mgr to keep such food held at 40f or lower. critical citation issued 7-38-005. eggs discarded valued at $2.
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: low temp dish machine not sanitizing at final rinse ( 0ppm ) machine was being used during inspection. instructed to provide proper sanitizer concentration at final rinse. critical citation issued 7-38-030.
8
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: no certified food crevice manager on site while potentially hazardous foods ( chicken, beef...) prepared and served. instructed to obtain. serious citation issued 7-38-012.
21
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: minor leak under rear 3-comp sink, slow drainage at bar 3-comp sink. instructed to repair.
38
82
Jun 21, 2017
Complaint
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZRDOUS FOODS (POACHED EGGS, MAYO) AT IMPROPER TEMPERATURES; 2 LBS OF SLICED TOMATOES AT 52.9F, 1 LB OF HUMMUS AT 49.8F, 8 POACHED EGGS AT 46.6F, 1/2 LB OF MAYO AT 47.0F, 1/2 LB OF COLESLAW AT 47.0F, AND 1LB OF CHEESE AT 46.0F. INSTRUCTED EMPLOYEE TO DISCARED AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: OBSERVED SANITIZER CONCENTRATION FOR LOW TEMPERATURE DISH MACHINE AT 0PPM DURING INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN PROPER SANITIZING LEVEL OF 50-100PPM FOR LOW TEMPERATURE DISH MACHINE AT ALL TIMES. COMPANY ARRIVED AND MAINTAINENCED SAID DISH MACHINE. BY THE END OF INSPECTION DISH MACHINE WAS SANITIZING AT 100PPM. INSTRUCTED TO MAINTAIN. CRITICAL VIOLATION 7-38-030.
8
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED RAW WOOD IN THE FRONT FOOD PREP. INSTRUCTED TO SEAL RAW WOOD AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED KNIFE RACK WITH ACCUMULATED DEBRIS LOCATED BY THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOORS WITH ACCUMULATED DIRT AND FOOD DEBRIS UNDER DRY STORAGE SHELVES LOCATED ACROSS FROM THE WALK IN COOLER. OBSERVED STANDING WATER UNDER THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE STANDING WATER AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
35
Food handler requirements met
Inspector notes: OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.
45
70
Apr 4, 2017
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS INSIDE OF THE FRYERS LOCATED BY THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
33
Food handler requirements met
Inspector notes: OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.
45
90
Mar 31, 2017
Routine
9 minor violations.
View 9 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: OBSERVED DESIGNATED HAND SINK FOR FOOD PREP AREA NOT MAINTAINED, EXCESSIVE WATER SHOOTING FROM FAUCET ONTO UTENSILS AND A HEAVY LEAK AT THE P-TRAP OF SAID HANDSINK. INSTRUCTED TO REPAIR AND USE EXPOSED HAND SINK IN THE DISH WASHING AREA. CRITICAL VIOLATION 7-38-030.
11
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: OBSERVED NO PAPER TOWELS AT 2 OF THE EXPOSED HAND SINKS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN PAPER TOWELS AT ALL OF THE EXPOSED HAND SINKS AT ALL TIMES. EMPLOYEE PROVIDED PAPER TOWELS DURING INSPECTION. CRITICAL VIOLATION 7-38-030.
12
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED UNCOVERED RAW GROUND BEEF BEING STORED NEXT TO UNCOVERED READY TO EAT TOPPINGS WITHOUT SEPARATION IN A COLD HOLDING UNIT. INSTRUCTED TO REMOVE RAW GROUND BEEF TO THE BOTTOM OF THE PREP COOLER AND TO ALWAYS SEPARATE RAW AND READY TO EAT POTENTIALLY HAZARDOUS FOODS AT ALL TIMES AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED 20 SMALL FLIES ON THE WALL UNDER THE 3 COMPARTMENT SINK AND BEHIND BAR LOCATED AT THE FRONT BAR IN THE CUSTOMER DINING AREA. OBSERVED NO PEST CONTROL LOG BOOK AVAILABLE FOR INSPECTOR. INSTRUCTED TO ALWAYS HAVE PEST CONTROL LOG BOOK AVAILABLE AND ON SITE. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE NOR CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, CHEESE) ARE BEING HANDLED PREPARED AND SERVED TO THE PUBLIC. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AND CERTIFICATE POSTED AT ALL TIMES FACILITY IS OPEN AND OPERATING. MANAGER ARRIVED 1 HOUR AFTER INSPECTION STARTED. SERIOUS VIOLATION 7-38-012.
21
Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock
Inspector notes: OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE CONCENTRATION OF THE SANITIZER FOR THE 3 COMPARTMENT SINK OR DISH MACHINES. INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
22
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS INSIDE OF THE FRYERS LOCATED BY THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
33
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED FEMALE SERVER WITHOUT A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND WEAR HAIR RESTRAINTS AND MAINTAIN.
42
Food handler requirements met
Inspector notes: OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.
45
64
Sep 1, 2016
Routine
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Found some food items not properly dated in walk in cooler, and in reach in coolers, must properly date food items in walk in cooler, and reach in cooler.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Cutting boards that had deep cuts in kitchen prep areas, shall be replaced. Reach in cooler shelving/racks in kitchen prep areas that had peeling paint/rust, shall be replaced.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Reach in cooler shelving/racks not clean, need detailed cleaning(crevices), kitchen storage cabinet shelving not clean, need detailed cleaning(crevices), prep table lower shelving not clean, need detailed cleaning(crevices).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors under heavy equipment, cooking equipment not clean, had excess grease build up, needs detailed cleaning(corners).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Walls that had gaps, openings by dish machine areas shall be repaired/sealed.
35
78
Mar 11, 2016
Reinspection
No violations found.
100
Mar 1, 2016
License
5 minor violations.
View 5 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Must provide exposed hand sink in dish washing area per city of Chicago code in order to pass license inspection.
11
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Must provide soap dispensers, and paper towel holders, with paper towels, soap to all exposed hand sinks in prep area, bar area, in order to pass license inspection.
12
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Walk ion cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Exposed raw wood in bar area, kitchen prep areas, shall be repaired/sealed. Caulk around 3 compartment sink, exposed hand sinks in kitchen prep area, in state of disrepair, shall be repaired/replaced.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Walk in cooler shelving, reach in cooler shelving/racks not clean, need detailed cleaning(crevices), counter shelving, prep table lower shelving not clean, need detailed cleaning(crevices).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in prep areas, dish machine areas, need re-grouting.
34
78
Frequently Asked Questions
When was Early Society last inspected?
The most recent health inspection at Early Society on file is from Apr 17, 2018. The public record contains seven inspections in total.
What is the most common violation at Early Society?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited five times, more than any other issue at Early Society.
Has Early Society's inspection record improved over time?
Results have been roughly steady. Inspections at Early Society have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Early Society 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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