Gilt Bar/Doughnut Vault
Last inspected: Jun 21, 2017
86
Score
Across the available record, Gilt Bar/Doughnut Vault has nine inspections on file, the first dated 2010. On Jun 21, 2017, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately. The most recent inspection at Gilt Bar/Doughnut Vault is from Jun 21, 2017, and nothing newer appears in the public record.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Across the inspection history, “walls, ceilings, attached equipment constructed per code” is the issue that surfaces most often, recorded five times.
Restaurants in Chicago average 81, so Gilt Bar/Doughnut Vault is doing better than most peers. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jun 21, 2017
Routine
3 minor violations.
View 3 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED DESSERT COOLER AT AMBIENT AIR TEMPERATURE OF 53.6F CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING 5 LBS OF EGG YOKS. OBSERVED WALK IN COOLER AT AMBIENT AIR TEMPERATURE OF 46.7F CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING SHORT RIBS AND COOKED SPINACH. REACH IN COOLER WAS TAGGED DURING INSPECTION. WALK IN COOLER WAS REPAIRED DURING INSPECITON. CRITCAL VIOLATION 7-38-005 (A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD INCLUDING 5 LBS OF EGG YOLKS AT 55.4 F VALUED AT $40, 100 LBS OF COOKED SHORT RIBS VALUED AT $250 AT 50.0F AND 15 LBS OF COOKED SPINACH VALUED AT $50 AT 47.1F. ALL POTENTIALLY HAZARDOUOS FOOD WAS VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005 (A)
3
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DRIPPING FROM CEILING WITHIN BOTH WALK IN COOLERS IN BASEMENT. ELIMINATE ALL DRIPPING FROM CEILING. OBSERVED HOLE IN CEILING ABOVE DRY STORAGE IN BASEMENT. REPAIR AND MAINTAIN.
35
86
Apr 26, 2016
Complaint
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: BOTH WALK IN COOLERS DOOR RUBBER GASKETS RIPPED/MISSING PARTS OF GASKET. MUST REPAIR/REPLACE DAMAGED WALK IN COOLERS DOOR GASKETS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOOR TILES IN POOR REPAIR/LOW GROUT AT BASEMENT PREP AREA/DISWASH AREA. INSTRUCTED MANAGER TO REPAIR/REGROUT ALL DAMAGED FLOOR TILES THROUGHOUT BASEMENT PREP/DISHWASH AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED ONE CEILING TILE ABOVE 1ST FLOOR DISHWASH AREA WITH PEELING PAPER. MUST REPLACE DAMAGED CEILING TILE.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: OBSERVED SOME COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.
40
82
Apr 29, 2015
Routine
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE ICE BINS IN BOTH BARS,(1ST AND BASEMENT BAR).
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN THE FLOOR INSIDE THE COMPRESSOR ROOM AND COAT ROOM. ALSO ELEVATE ALL ITEMS/ARTICLES INSIDE THE COAT ROOM TO PREVENT RODENT/INSECTS HARBORAGE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST SEAL THE BIG GAP BETWEEN THE WALLS AND CEILING ABOVE THE 3 COMPARTMENT SINK AND THE THE MIXER IN THE BASEMENT PREP AREA. MUST CLEAN THE SOLID LIGHT SHIELD ON THE CEILING ABOVE THE 3 COPARTMENT SINK IN THE IST FLOOR DISH WASHING AREA. GREASE BUILD-UP ON THE FILTER/HOOD AND LIGHT SHIELD OF THE LIGHT BULBS ON THE HOOD OF THE COOK LINE IST FLOOR.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST INSTALL A BACK FLOW PREVENTER DEVICE ON THE MOP SINK FAUCET.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED TWO EMPLOYEES PREPARING AND HANDLING FOODS IN THE PREP AREA AND KITCHEN NOT WEARING HAIR RESTARINT. INSTRUCTED TO WEAR HAIR ESTRAINT TO CONFINE THE HAIR.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
43
74
Mar 19, 2014
Complaint
4 minor violations.
View 4 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: NOTED DISH WASHER USED FOR WASHING DISHES AT THE KITCHEN PREP AREA NOT SANITIZING PROPERLY. EQUIPMENT USES HIGH TEMPERATURE SANITIZER THAT WAS READING 143.4F(NORMAL READING 180F AND ABOVE). MANAGER IMMEDIATELY CALLED ECO LAB FOR CONSULTATION.INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER SANITIZING TEMPERATURE OF 180F AND ABOVE.ECO LAB TECHNICIAN ARRIVED ON SITE AT ABOUT 11:45 AM. HE STATED THAT EQUIPMENT HAS A HIGH TEMPERATURE SANITIZER AND USES LOW TEMPERATURE SANITIZER ALSO FOR BACK UP.LOW TEMPERATURE SANITIZER WAS TESTED AND THE READING WAS 0PPM (CHLORINE)PRIOR TO THE ARRIVAL OF TECHNICIAN.BY END OF INSPECTION LOW TEMPERATURE SANITIZER (CHLORINE)WAS READING 100PPM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
8
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: NOTED HAND WASH SINK AT THE DOUGH NUT VAULT SELLING AREA INACCESSIBLE WITH DOUGH NUT RACK IN FRONT OF THE HAND WASH SINK INSIDE A SMALL AREA. INSTRUCTED TO ALWAYS HAVE HAND WASH SINK ACCESSIBLE FOR PROPER HAND WASHING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
11
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED MULTI USE UTENSILS (PLATE,CUPS,BOWLS,GLASSES) ON SHELVES AT THE FIRST FLOOR PREP AREA AND BASEMENT BAR AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
31
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: NOTED STANDING WATER ON THE FLOOR BY THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
34
82
Jul 18, 2013
Complaint
3 minor violations.
View 3 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: INADEQUATE FOOD PROTECTION, FOUND 5 GALLON CONTAINER OF CHICKEN STOCK AT 52.3F AT THE CORE, CONTAINER STORED IN WALK-IN COOLER A DAY BEFORE, INSTRUCTED MGR TO STORE SUCH FOOD ITEMS AT 40F OR LOWER, STOCK DISCARDED VALUED AT $20.00.
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ICE BINS STORED ON THE FLOOR, INSTRUCTED TO STORE AT LEAST 6" OFF FLOOR.
32
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OPEN CANS OF EMPLOYEES DRINKS INSIDE PREP COOLER, INSTRUCTED TO KEEP AWAY FROM FOOD STORAGE.
41
86
May 11, 2011
Reinspection
No violations found.
100
May 3, 2011
Complaint
7 minor violations.
View 7 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. OBSERVED MUSSELS STORED WITHOUT THE IDENTIFICATION TAGS INSIDE OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED THAT THE TAGS MUST BE KEPT WITH THE SHELLFISH UNTIL THEY ARE COOKED AND THEN KEPT ON SITE FOR 90 DAYS AFTER. MANAGEMENT DENATURED 10# OF MUSSELS WORTH $60. CRITICAL VIOLATION 7-38-005A.
1
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: OBSERVED NO HANDWASHING SINK AVAILABLE FOR THE EMPLOYEE AT THE REGISTER WHO TAKES MONEY AND PACKAGES THE DOUGHNUTS. MANAGEMENT INSTRUCTED TO INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER, PAPER TOWELS AND HANDSOAP. SERIOUS VIOLATION 7-38-030.
26
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 AND DRY FOOD STORAGE CONTAINERS.
30
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 TOP OF THE GREASE DUMPSTER.
33
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. REPAIR THE HEAT REGISTER HANGING FROM THE CEILING IN THE BASEMENT PREP AREA.
35
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. PROVIDE SHATTERPROOF LIGHTBULBS OR LIGHT SHIELDS IN THE BASEMENT PREP AREA.
36
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL EMPLOYEES IN THE FOOD PREP AREAS. ALL EMPLOYEES PUT ON HAIR RESTRAINTS DURING THE INSPECTION.
42
70
Aug 3, 2010
Suspected Food Poisoning
5 minor violations.
View 5 violations
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 ALL POTS AND PANS AT 1ST FLOOR PREP COOKLINE.
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. OBSERVED DAMAGED PREP COOLERS DOOR RUBBER GASKETS. MUST REPAIR/REPLACE ALL DAMAGED DOOR GASKETS.
32
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. OBSERVED SMALL HOLES IN WALLS AT 1ST FLOOR DISHMACHINE AREA AND BEHIND HANDWASH BOWL. MUST SEAL ALL HOLES IN WALLS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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. LIGHT BULBS BURNED OUT ABOVE BASEMENT 3-COMPARTMENT POT WASH SINK. MUST REPLACE BULBS.
36
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 POT WASH 3-COMPARTMENT SINK PIPE LEAKING UNDER RIGHT SIDE COMPARTMENT. MUST REPAIR SINK AND MAINTAIN.
38
78
Jan 26, 2010
Task Force Liquor 1475
No violations found.
100
Frequently Asked Questions
When was Gilt Bar/Doughnut Vault last inspected?
The most recent health inspection at Gilt Bar/Doughnut Vault on file is from Jun 21, 2017. The public record contains nine inspections in total.
What is the most common violation at Gilt Bar/Doughnut Vault?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited five times, more than any other issue at Gilt Bar/Doughnut Vault.
Has Gilt Bar/Doughnut Vault's inspection record improved over time?
Results have been roughly steady. Inspections at Gilt Bar/Doughnut Vault have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Gilt Bar/Doughnut Vault 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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