Lloyd's Chicago Restaurant
Last inspected: Apr 16, 2018
90
Score
Lloyd's Chicago Restaurant has been inspected 14 times since 2010. Lloyd's Chicago Restaurant was last inspected on Apr 16, 2018. Diners can read the low risk label as a sign that recent inspections have gone well. The most recent inspection at Lloyd's Chicago Restaurant is from Apr 16, 2018, and nothing newer appears in the public record.
The trend has not been favorable: recent inspections average around six violations each, up from closer to two violations before.
The most common issue across all inspections has been “food and non-food contact equipment utensils clean”, showing up eight times.
Among Chicago restaurants, the typical score is 81; Lloyd's Chicago Restaurant is comfortably above that bar. The full record sits in fairly typical territory for a working restaurant.
14
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 16, 2018
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CABINET STORAGE DOOR AT STATION # 1 IN POOR REPAIR. INSTRUCTED TO REPAIR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: ICE MACHINE HAS SLIGHT BUILD UP INSIDE INTERIOR PANEL. INSTRUCTED TO CLEAN/MAINTAIN.
33
90
Sep 12, 2017
Reinspection
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (BEEF) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE PREP COOLER WITHOUT A LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED RUST ON THE SHELVES IN THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE RUST AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED ACCUMULATED GREASE AND DUST DEBRIS IN THE INTERIOR OF ALL FRYERS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOORS THRU OUT THE FOOD PREP AND DISH WASHING AREAS ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD AND DIRT DEBRIS. OBSERVED MINOR FOOD DEBRIS LOCATED UNDER THE SHELVES IN THE WALK IN COOLERS. INSTRUCTED TO CLEAN ALONG ALL WAYS AND IN ALL CORNERS, UNDER PREP TABLES AND COOKING EQUIPMENT, AND UNDER REFRIGERATION UNITS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE ICE MACHINE. OBSERVED ACCUMULATED DEBRIS ON THE WALLS UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED MOP HEADS BEING STORED DOWNWARD IN THE UTILITY ROOM. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.
41
74
Sep 8, 2017
Routine
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED A 2 DOOR PREP COOLER, WITH POTENTIALLY HAZARDOUS FOODS (RAW SUSHI TUNA) AT AN AMBIENT AIR TEMPERATURE OF 50F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW AT ALL TIMES. 2 DOOR PREP COOLER TAGGED AND HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN A 2 DOOR PREP COOLER; 5 LBS OF RAW TUNA(SUSHI) AT 55F, 1/2 LB OF COOKED SHRIMP AT 52.5F, 1/2 LB OF COOKED CRAB MEAT AT 53.5F, 2 LB OF CORN SALAD AT 53.2F, 1/2 OF COOKED SCALLOPS AT 48F, 1 LB OF SLICED TOMATOES AT 5-53F1F, 2LBS OF CHEESE AT 47.5F-52F, 3 LBS OF COOKED CHICKEN AT 63F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED A BLACK SUBSTANCE IN THE INTERIOR OF THE ICE MACHINE LOCATED BY THE ICE MAKER, ON THE SIDES AND ON THE ICE PANEL. INSTRUCTED TO CLEAN AND SANITIZE SAID ICE MACHINE AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
16
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (BEEF) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE PREP COOLER WITHOUT A LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED RUST ON THE SHELVES IN THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE RUST AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED ACCUMULATED GREASE AND DUST DEBRIS IN THE INTERIOR OF ALL FRYERS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOORS THRU OUT THE FOOD PREP AND DISH WASHING AREAS ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD AND DIRT DEBRIS. OBSERVED MINOR FOOD DEBRIS LOCATED UNDER THE SHELVES IN THE WALK IN COOLERS. INSTRUCTED TO CLEAN ALONG ALL WAYS AND IN ALL CORNERS, UNDER PREP TABLES AND COOKING EQUIPMENT, AND UNDER REFRIGERATION UNITS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE ICE MACHINE. OBSERVED ACCUMULATED DEBRIS ON THE WALLS UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED MOP HEADS BEING STORED DOWNWARD IN THE UTILITY ROOM. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.
41
64
May 19, 2016
Complaint
1 minor violation.
View 1 violation
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED RE-GROUTING THRU-OUT SALAD PREP STATION ,MOP ROOM IN FRONT OF MOP SINK.MUST REPAIR.
34
95
May 3, 2016
Reinspection
1 minor violation.
View 1 violation
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED RE-GROUTING THRU-OUT SALAD PREP STATION ,MOP ROOM IN FRONT OF MOP SINK.MUST REPAIR.
34
95
Apr 25, 2016
Complaint
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXTERIOR OF REACH IN COOLERS, UNDER PREP TABLE NEAR STOVE OF GEASE AND DOORS NOT CLEAN IN DESSERT PREP,AND QUICK SERVICE AREA.MUST DETAIL CLEAN
33
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: EVIDENCE OF IMPROPER PEST CONTROL.1-LIVE SMALL ROACH CRAWLING ON MOTOR OF DISH MACHINE,AND 1 LARGE LIVE ROACH CRAWLING INSIDE A CARDBOARD BOX OF PARCHMENT PAPER UNDERNEATH BAGEL STORAGE TABLE IN EXPRESS PREP AREA. MUST CONTACT PEST CONTROL. SERIOUS VIOLATION ISSUED 7-38-020
18
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED RE-GROUTING THRU-OUT SALAD PREP STATION ,MOP ROOM IN FRONT OF MOP SINK.MUST REPAIR.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NO HOT WATER AT DUMP SINK AT BAR.MUST REPAIR.
38
82
Oct 30, 2015
Routine
No violations found.
100
Sep 25, 2014
Routine
1 minor violation.
View 1 violation
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS IN CARRYOUT AREA AND UNDER SHELVES IN WINE STORAGE CLOSET.
34
95
Jun 17, 2014
Routine
2 minor violations.
View 2 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN LIGHT PANELS AT CEILING IN PREP AREAS OR WHERE NECESSARY. MAINTAIN AT ALL TIMES.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE LIGHT SHIELD/SHATTER PROOF BULB IN MAIN KITCHEN WALK-IN COOLER.
36
90
Aug 8, 2013
Routine
No violations found.
100
Oct 23, 2012
Routine
5 minor violations.
View 5 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: (7-38-030) THE HIGH-TEMPERATURE DISHMACHINE WAS ONLY HOLDING 168-172.6F TEMP. AT THE RINSE/SANITIZING END. INSTRUCTED TO USE THE 3-COMP SINK (QUATS SANITIZER), UNTIL THE UNIT IS FIXED.
8
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. OBSERVED ICE BUILD-UP ON CONDENSER OF BAR COOLER, MUST FIX UNIT.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING NEED CLEANING: DUMP SINK AT COFFEE STATION (BY MAIN DINING ROOM), INTERIOR OF VENTS AT BOTH ENDS OF THE DISHAMCHINE, SMALL COOLER SHELVES & DOOR GASKETS OF SAME (AT SALAD PREP & COOK'S LINE).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS UNDER BAR SINKS MUST BE FREE OF FOOD SPILLS/DEBRIS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FOOD STAINS ON WALLS AROUND GARBAGE BINS OR PREP AREAS MUST BE KEPT CLEAN.
35
78
Jul 18, 2011
Complaint
4 minor violations.
View 4 violations
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. WALK IN COOLER DOOR RUBBER GASKET AND COOKLINE REACH IN COOLERS DOOR GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED DOOR GASKETS.
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. PREP COOLERS DOOR RUBBER GASKETS WITH ACCUMULATED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL UNCLEAN DOOR GASKETS.
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. CEILING TILES PAPER PEELING ABOVE DISHMACHINE DRAINBOARDS. MUST REMOVE ALL DAMAGED CEILING TILES.
35
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. DIPPER WELL PIPE LEAKING. MUST REPAIR AND MAINTAIN.
38
82
Jan 13, 2011
Routine
4 minor violations.
View 4 violations
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 REPAIR OR REPLACE ALL DAMAGED PREP AREA REACH COOLERS DOOR RUBBER GASKETS ALSO MUST PROVIDE COVER FOR ICE BIN AT BAR.
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. THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARDS, FOOD DEBRIS INSIDE PREP COOLERS DOOR GASKETS AND SLIGHT LIME BUILD UP INSIDE BAR GUN HOLDERS/PLASTIC TUBES. MUST CLEAN ALL UNCLEAN EQUIPMENT AND MAINTAIN.
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 DETAIL CLEAN FLOOR UNDER/ALONG WALLS AND AROUND ALL SHELF RACKS IN STORAGE AREA.
34
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. BAR 3-COMPARTMENT SINK DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
38
82
Jun 28, 2010
Routine
4 minor violations.
View 4 violations
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. Most cutting boards with deep,dark grooves must be sanded/bleached or replaced-with smooth surfaces. Must replace broken gaskets of door coolers at deli area.
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. Walk-in cooler shelves at main kitchen, interior of vents at dishmachine, interior floors of coolers at bar area, ledges of small coolers, fan guards/condenser fans of most coolers must be free of food debris , dust or dirt.
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. Some florrs drains at bar & deli area,& along wallbases under bar area need cleaning.
34
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. Must replace missing light cover in walk-in cooler.
36
82
Frequently Asked Questions
When was Lloyd's Chicago Restaurant last inspected?
The most recent health inspection at Lloyd's Chicago Restaurant on file is from Apr 16, 2018. The public record contains 14 inspections in total.
What is the most common violation at Lloyd's Chicago Restaurant?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited eight times, more than any other issue at Lloyd's Chicago Restaurant.
Has Lloyd's Chicago Restaurant's inspection record improved over time?
No. Recent inspections at Lloyd's Chicago Restaurant have averaged around six violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Lloyd's Chicago Restaurant 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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