Blue Angel
Last inspected: Jan 27, 2012
86
Score
Blue Angel has been inspected eight times since 2010. The most recent report on file is from Jan 27, 2012. A low risk tier reflects an inspection that turned up minimal issues. Public records show no inspections at Blue Angel since Jan 27, 2012, so this file may not reflect current conditions.
The trend has not been favorable: recent inspections average around six violations each, up from closer to three violations before.
Across the inspection history, “food and non-food contact surfaces properly designed” is the issue that surfaces most often, recorded seven times.
Restaurants in Chicago average 81, so Blue Angel is doing better than most peers. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 27, 2012
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Non food contact surfaces of cooler shelving, prep tables, and rear storage shelving not cleaned need detailed cleaning(crevices).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors throughout premises need detailed cleaning.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Excess debris and clutter in rear storage areas shall be remove, stock items must be stored six inches off of floor to prevent pest harborage.
41
86
Jun 23, 2011
Complaint
8 minor violations.
View 8 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Above violation still remaining.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Above Violation still remaining.(Cooler gaskets shall be replaced/repair, new violation).
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Above violation still remaining.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Above violation still remaining.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Above violation still remaining.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Above violation still remaining.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Above violation still remaining.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Above violation still remaining.
41
67
May 6, 2011
Suspected Food Poisoning
8 minor violations.
View 8 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Found some food items not properly dated/labeled in walk in cooler, reach in coolers, must date and label food items in walk in cooler, reach in coolers.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Cooler shelving, and storage shelving that had peeling paint/rust, shall be repair/replaced.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Non food contact surfaces of cooler shelving, cooking equipment, rear storage shelving, ice machine need detailed cleaning(crevices).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors in rear storage areas under storage shelving, by hot water heater areas, rear storage room not clean need detailed cleaning(corners).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Missing ceiling tile in rear kitchen prep area, shall be provided,ceiling tiles in front prep areas need detailed cleaning, ceiling in employee's bathroom had exposed wallboard, peeling paint, shall be repair/sealed.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Broken/damaged light shields in rear kitchen prep area, bahtroom, shall be replaced, light shields in kitchen prep areas, storage areas need cleaning(detailed).
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Exhaust canopy needs detailed cleaning, exhaust vents(ventilation)in kitchen prep areas, coolers, bathrooms need cleaning(detailed).
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. Stock items must be stored six inches off of floor to prevent pest harborage.
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67
Feb 25, 2011
Complaint
8 minor violations.
View 8 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Found some food items not properly dated/labeled in coolers, frezzers, must date and label food items in coolers/freezers.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Cooler shelving, storage shelving, that had rust, peeling paint, shall be repair, exposed raw wood of shelving in storage areas, shall be repair/sealed. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Non food contact surfaces of cooking equipment, prep tables(lower shelving)not clean need detailed cleaning(crevices), walk in cooler shelving/racks not clean need detailed cleaning(crevices), non food contact surfaces of front counter shelving, ice machine need detailed cleaning. Rear storage shelving, racks not clean need detailed cleaning. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors under heavy equipment, cooking equipment, dish machine areas not clean need detailed cleaning(corners).Floors in rear storage areas under shelving, racks need detailed cleaning(corners). The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Ceiling tiles that were damaged/stained shall be replaced, walls that had peeling paint, gaps in rear kitche areas shall be repair.Ceiling in employee's bathroom had exposed wallboard, shall be repair, missing ceiling tiles in rear prep area shall be provided.walls in rear prep area need cleaning. The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Missing, damaged light shields in kitche prep areas shall be provided, light shields in prep areas, storage areas need cleaning. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Exhaust canopy not clean needs detailed cleaning, exhaust vents(ventilation)in coolers, kitchen prep areas, rear kitchen storage areas, and bathrooms need cleaning. 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.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Stock items must be stored six inches off of floor to prevent pest harborage. 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.
41
67
Oct 19, 2010
Complaint
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUBBER GASKET OF THE REAR WALK IN COOLER (BY THE EXIT DOOR),PREP COOLER IN PREP AREAS, REACH IN COOLER IN BAR AREA LOOSE AND BROKEN AND NOT MAINTAINED. MISSING COVERS FOR THE ICE BIN AND SOUP HOT HOLDING UNIT. MANAGER PROVIDED INVOICES FOR THE ABOVE ITEMS. MUST BE REPAIRED AND MAINTAINED BY 11/30/10
32
95
Sep 3, 2010
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Rubber gaskets of rear walk-in cooler (by exit door), prep coolers in prep areas, reach-in cooler in bar area, are loose, broken and not maintained. Missing covers for bar ice bin and soup hot holding unit. Manager provided invoices for above items. Must be repaired and maintained by 11/30/10.
32
95
Sep 1, 2010
Reinspection
10 minor violations.
View 10 violations
No evidence of rodent or insect infestation, no birds, turtles or other animals
Inspector notes: VIOLATION #13 REMAINS TO BE CORRECTED.
13
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: VIOLATION #30 REMAINS TO BE CORRECTED.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: VIOLATION #32 REMAINS TO BE CORRECTED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: VIOLATION #33 REMAINS TO BE CORRECTED.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: VIOLATION #34 REMAINS TO BE CORRECTED.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: VIOLATION #35 REMAINS TO BE CORRECTED.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: VIOLATION #37 REMAINS TO BE CORRECTED.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: VIOLATION #38 REMAINS TO BE CORRECTED.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: VIOLATION #40 REMAINS TO BE CORRECTED.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: VIOLATION #41 REMAINS TO BE CORRECTED.
41
61
Aug 30, 2010
Complaint
15 minor violations.
View 15 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REACH IN COOLER NOT MAINTAINING PROPER TEMPERATURE.THERMOMETER TEMPERATURE AT 60.0F. INSTRUCTED TO FIX THE COOLER TO MAINTAIN A TEMPERATURE OF 40F OR LESS. CITATION ISSUED CRITICAL 7-38-005A
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. POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE INSIDE THE REACH IN COOLER BY THE SOUP AREA. BEEF AT 51.3F, STEAK AT 52.1F, CHICKEN AT 50.0F, HAMBURGER AT 49.9F, MILK AT 48.9F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR LESS DURING STORAGE INSIDE THE REACH IN COOLER. CITATION ISSUED CRITICAL 7-38-005A
3
No evidence of rodent or insect infestation, no birds, turtles or other animals
Inspector notes: SIGHTED EVIDENCE OF ROACH INFESTATION. LIVE ROACHES SIGHTED IN REAR STORAGE AREAS (NEXT TO AND ACROSS FROM ICE MACHINE) BEHIND ICE CREAM FREEZER, UNDER DISHMACHINE, UNDER STEAMTABLE IN KITCHEN, IN COOLER GASKETS AT FRONT WAITSTATION, UNDER COOLERS AND ON SHELVES ALSO AT WAITSTATION. OVER 50 ROACHES. EACH MONTHLY PEST CONTROL SERVICE REPORT, GOING BACK TO JANUARY 2010, DOCUMENTS ROACH ACTIVITY IN RESTAURANT. SANITATION IS NON-EXISTANT WITH MASSIVE FOOD/GREASE ACCUMULATIONS THROUGH-OUT AND NUMEROUS CRACKS, CREVICES AND OPENINGS IN FLOORS, WALLS AND CEILINGS. THESE CONDITIONS PROVIDE HARBORAGE AND FOOD SOURCES FOR ROACHES. GLUEBOARDS USED TO MONITOR FOR ROACH ACTIVITY ALSO HAVE LIVE AND DEAD RAOCHES ON THEM. CRITICAL CITATION ISSUED. 7-38-020. OUTER OPENINGS NOT SEALED/PROTECTED. FOUND STRIP BETWEEN 2 FRONT DOORS NOT TIGHT-FITTING AND 1/4 GAP AT BOTTOM OF REAR DOOR (TO GARBAGE AREA) MUST REPAIR DOORS TO BE RODENT AND INSECT PROOF. MUST ELIMINATE ROACH ACTIVITY AND CORRECT ALL VIOLATIONS RELATED TO CLEANING, REPAIR AND MAINTAINANCE OF PREMISES. MUST HAVE RESTAURANT SERVICED BY A LICENSED PEST CONTROL COMPANY. WASH, RINSE AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES.
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 NOT CORRECTED FROM REPORT # 124228 DATED 12/10/09. NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING POTENTIALLY HAZARDOUS FOODS SUCH AS CREAM SOUP, STEAK, HAMBURGER, PORK CHOP , RICE ETC. MANAGER HAS NO CITY OF CHICAGO CERTIFICATE. INSTRUCTED TO GET CITY OF CHICAGO CERTIFICATE. CITATION ISSUED CRITICAL 7-42-090
14
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OUTSIDE WASTE GREASE CONTAINER AND AREA NOT MAINTAINED. FOUND ACCUMULATED GREASE ON EXTERIOR OF GREASE CONTAINER AND ON GROUND AROUND CONTAINER. CITATION ISSUED. 7-38-020. SERIOUS VIOLATION. MUST CLEAN AND MAINTAIN CONTAINER AND SURROUNDING AREA.
19
Toxic items properly stored, labeled and used
Inspector notes: OPEN/EXPOSED CONTAINERS OF RODENTICIDE IN REAR STORAGE AREAS. HEAVILY APPLIED INSECTICIDE DUST ACCUMULATED UNDER DINING ROOM BOOTH SEATS. SERIOUS VIOLATION. CITATION ISSUED. 7-38-030. MUST STORE RODENTICIDE IN PROPER BAIT BOXES AND APPLY INSECTICIDES PROPERLY.
25
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. MUST PROVIDE LABEL FOR ALL FOOD CONTAINER THAT IS NOT THE ORIGINAL CONTAINER INSIDE THE WALK IN COOLER AND PREP COOLER. ALSO MUST PROVIDE COVER FOR ALL FOOD CONTAINERS INSIDE THE WALK IN COOLER.
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 DRAIN COVER FOR ONE OF THE SINK IN THE 3 COMPARTMENT SINK. (MISSING DRAIN COVER).RUBBER GASKET OF THE WALK IN COOLER IN THE REAR AREA BY THE EXIT DOOR, PREP COOLERS IN THE PREP AREA, REACH IN COOLER IN THE BAR AREA, LOOSE, NOT MAINTAINED. MUST REPAIR AND MAINTAIN. MUST PROVIDE KNIFE RACK FOR ALL KNIVES STORED BETWEEN THE WALLS AND COUNTER TOP. MUST DEFROST ALL THE ICE COOLER WITH HEAVY ICE ACCUMULATED. REMOVE ALL CARDBOARD AND FOIL SHELF LININGS. KEEP SHELVES SMOOTH AND EASILY CLEANABLE, REFINISH SURFACES IF NECESSARY. INVERT CLEAN POTS/PANS. REMOVE WOOD COUNTER/BOARDS ALONG FRONT COOKING LINE, THEY ARE PITTED AND HAVE DEEP GROOVES WITH FOOD DEBRIS. PROVIDE PROPER COVERS FOR ICE BIN AND SOUP HOT HOLDING UNIT.
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. MUST CLEAN IN DETAIL AND SANITIZE THE FOLLOWING: ALL EXTERIOR/INTERIOR SURFACES OF THE COOKING EQUIPMENT, ALL EXTERIOR AND INTERIOR BOTTOM OF THE DEEP FRYERS, ALL THE COUNTER TOPS, ALL THE BOTTOM OF THE PREP TABLES, ALL THE WIRE RACKS INSIDE THE PREP COOLER AND REACH IN COOLER, ALL THE SHELVES, RACKS AND CONTAINERS IN THE STORAGE ROOM. ALL THE INTERIOR OF THE CABINETS IN THE FRONT SERVING AREA. CLEAN SODA GUN HOLDER AND INSTALL DRAIN-LINE FOR RUN-OFF.
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. MUST CLEAN IN DETAIL THE FLOOR THROUGHOUT THE ESTABLISHMENT. INSIDE THE WALK IN COOLER AND WALK IN FREEZER ESPECIALLY UNDER THE WIRE RACK ALONG THE WALL BASE AND ALL CORNER, UNDER ALL THE COOKING EQUIPMENT ,ALONG THE WALL BASE AND ALL CORNER, BY THE PREP AREA, AND UNDER ALL THE PREP TABLES. FLOOR BEHIND THE ATM MACHINE. MUST RE-GROUT FLOORS TO ELIMINATE TRAPPING OF FOOD AND STANDING WATER THROUGH-OUT ESTABLISHMENT.
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 CLEAN IN DETAIL THE DISHMACHINE AND COOKING HOODS, VENT COVERS THROUGHOUT, VENT INSIDE THE MEN'S WASHROOM. MUST SEAL THE GAPS, HOLES, OPENINGS THROUGHOUT ESTABLISHMENT. FAN COVERS INSIDE THE PREP COOLER WITH HEAVY DUST BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN. SEAL ALL GAPS (SMOOTH) AROUND PLUMBING, PIPES AND CONDUITS. MUST CLEAN WALLS AND ALL ATTACHED EQUIPMENT/PIPES THROUGH-OUT ESTABLISHMENTS. REMOVE ALL GREASE, DIRT, FOOD DEBRIS, DUST, ETC.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: EMPLOYEE TOILET ROOM DOOR IS NOT COMPLETELY SELF-CLOSING. MUST REPAIR OR REPLACE SELF-CLOSING DEVICE TO WORK PROPERLY.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NO HOT OR COLD WATER PRESSURE AT 1 COMPARTMENT SINK AT FRONT WAITSTATION. MUST RESTORE WATER PRESSURE AT SINK. REMOVE THREADED FAUCET AT BAR 3 COMPARTMENT SINK. A HOSE MAY ONLY BE ATTACHED TO VA FAUCET WITH A PROPER BACK-FLOW PREVENTION DEVICE INSTALLED.
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 THERMOMETER IN ALL COOLERS, WALK IN COOLER, ICE CREAM COOLERS AND MUST BE VISIBLE.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: EMPLOYEE CLOTHING, SHOES STORED ON SHELVES WITH FOOD AND EQUIPMENT. MUST PROVIDE SEPARATE AREA FOR EMPLOYEE BELONGINGS. REMOVE ALL UNNECESSARY AND UNUSED EQUIPMENT FROM REAR STORAGE AREAS. KEEP ALL ELSE CLEAN AND STORED NEATLY TO FACILITATE CLEANING.
41
47
Frequently Asked Questions
When was Blue Angel last inspected?
The most recent health inspection at Blue Angel on file is from Jan 27, 2012. The public record contains eight inspections in total.
What is the most common violation at Blue Angel?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited seven times, more than any other issue at Blue Angel.
Has Blue Angel's inspection record improved over time?
No. Recent inspections at Blue Angel have averaged around six violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Blue Angel 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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