English
Last inspected: Feb 14, 2013
78
Score
Going back to 2010, English has six inspections in the public record. On Feb 14, 2013, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Note that English's inspection history hasn't been updated since Feb 14, 2013; current conditions may have shifted from what the file shows.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
The pattern that stands out is “food and non-food contact equipment utensils clean”, which has been cited four times.
That's lower than the typical Chicago restaurant, which scores around 81. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 14, 2013
Routine
5 minor violations.
View 5 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: LOW TEMP DISH WASHING MACHINE NOT SANITIZING, NO TRACES OF ANY SANITIZER NOTED ON TEST STRIP, INSTRUCTED MGR TO REPAIR MACHINE. MACHINE BEING USED DURING INSPECTION.
8
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR SURFACES OF ICE MAKER NOT CLEAN, STANDING WATER ON LEDGES AND PANELS, INSTRUCTED TO CLEAN AND MAINTAIN.
33
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: HEAVY GREASE AND FOOD DEBRIS INSIDE DEEP FRYERSAND BEHIND COOKING LINE, INSTRUCTE TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: GREASY FLOORS BEHIND COOKING LINE, INSTRICTED TO CLEAN AND MAINTAIN.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MEN'S ROOM NOT VENTED PROPERLY, INSTRUCTRED TO REPAIR.
38
78
Dec 15, 2011
Tag Removal
1 minor violation.
View 1 violation
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 COVERS FOR THE ICE BINS BEHIND ALL OF THE BARS.
32
95
Dec 7, 2011
Reinspection
2 minor violations.
View 2 violations
* 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. NO INSPECTION REPORT SUMMARY WAS POSTED ON THE PREMISES. MANAGER 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
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 COVERS FOR THE ICE BINS BEHIND ALL OF THE BARS.
32
90
Nov 25, 2011
Complaint
10 minor violations.
View 10 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. OBSERVED FOOD (ICE) NOT PROTECTED FROM CONTAMINATION. OBSERVED DEAD COCKROACHES INSIDE OF BOTH OF THE ICE MACHINES INCLUDING THE AREA WHERE THE ICE IS PRODUCED. BOTH ICE MACHINES WERE TAGGED HELD FOR INSPECTION. MUST CLEAN AND SANITIZE THE INTERIOR OF BOTH ICE MACHINES. REMOVE ALL DEAD INSECTS FROM INSIDE OF THE ICE MACHINES. SERIOUS VIOLATION 7-38-005A.
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. OBSERVED SMALL FLIES AND LIVE COCKROACHES IN THE BASEMENT PREP AREA AND HALLWAY. OBSERVED APPROXIMATELY 15 LIVE FLIES ON THE WALLS, CEILING AND EQUIPMENT OF THE BASEMENT PREP AREA. OBSERVED 2 LIVE COCKROACHES IN THE BASEMENT HALLWAY ON THE WALL. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
18
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. MUST INVERT THE SINGLE USE CONTAINERS INSIDE OF THE STORAGE CLOSET.
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 PROVIDE COVERS FOR THE ICE BINS BEHIND ALL OF THE BARS. REMOVE THE CARDBOARD FROM THE SHELVES OF THE LIQUOR STORAGE ROOM AND DRY STORAGE AREA IN THE BASEMENT.
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 THE INTERIOR OF THE PREP COOLERS IN THE 1ST FLOOR. DETAIL CLEAN AND SANITIZE ANY EQUIPMENT WITH DEAD INSECTS ON IT.
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 OF THE 1ST FLOOR PREP AREA ESPECIALLY IN THE CORNERS AND AROUND EQUIPMENT. CLEAN AND SANITIZE ALL FLOORS WITH DEAD INSECTS. MAINTAIN THE FLOOR DRY AT THE 2ND FLOOR BAR SERVICE 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. MUST SEAL ALL OPENINGS IN THE PREP AREAS TO ELIMINATE PEST HARBORAGE AREAS. REPAIR THE CEILING DRYWALL IN THE BASEMENT PREP AREA AND IN FRONT OF THE LIQUOR STORAGE ROOM IN THE BASEMENT.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE ADEQUATE LIGHTINING IN THE 1ST FLOOR PREP AREA.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A WORKING VENTILATION FAN IN THE BASEMENT WOMEN'S RESTROOM.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR THE DRAIN LINE WATER LEAK UNDER THE 3 COMPARTMENT SINK IN THE 1ST FLOOR PREP AREA. OBSERVED SLOW DRAINING SINKS AT THE 3RD FLOOR 3 COMPARTMENT SINK AND THE 3RD FLOOR RESTROOM. MUST REPAIR THE DRAINS.
38
61
Jun 14, 2010
Routine
4 minor violations.
View 4 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. 1st floor prep area reach in prep cooler #1 not maintained, ambient air temperature at 54.6F. Instructed manager to repair cooler, ambient air temperature must be 40 F or below. Citation issued. Ticket #H000058828 15.
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 between 47.0 F and 49.2F- blue cheese, beef and cut vegetables. Instructed manager all potentially hazardous foods must be held dat 40 F or below if held cold. All potentially hazardous foods voluntarily discard at this time. Citation issued.
3
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. 1st floor prep area reach in cooler #1 door in poor repair, door hindge not aligned. Must repair and maintain cooler door.
32
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. Basement prep area light shields missing above prep tables and dishmachine. Must provide light covers/shields for light bulbs.
36
82
Jan 19, 2010
Routine
3 minor violations.
View 3 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. Low temperature dishmachine not maintained while in use, 0 ppm chlorine. Instructed manager low temperature dishmachine must be repaired, sanitizing at 100 ppm chlorine. Must temporarily wash, rinse and sanitize all multi-use utensils in 3-compartment sink at this time. Critical violation, citation issued ticket #H000057360 14.
8
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. The following not clean- observed dust build up on coolers condensers/compressors in prep area and sligt lime build up inside bar gun holders. Must clean and sanitize all unclean equipment.
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. 1st floor bar handwash bowl pipe leaking and 1st floor 3-compartment sink pipe leaking. Must repair and maintain plumbing.
38
86
Frequently Asked Questions
When was English last inspected?
The most recent health inspection at English on file is from Feb 14, 2013. The public record contains six inspections in total.
What is the most common violation at English?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited four times, more than any other issue at English.
Has English's inspection record improved over time?
Yes. Recent inspections at English have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at English 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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