Patio Beef
Last inspected: Aug 19, 2013
90
Score
Going back to 2010, Patio Beef has five inspections in the public record. Inspectors last stopped by on Aug 19, 2013. Low risk means the most recent visit produced few or no significant findings. No fresh inspection data is available: the latest entry for Patio Beef dates to Aug 19, 2013.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Aug 19, 2013
Routine
2 minor violations.
View 2 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED WITH DATE AND NAME OF PRODUCTS. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS DURING STORAGE.
30
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO CLEAN FANS AND WALLS AROUND FANS INSIDE WALK IN COOLER AND MAINTAIN FREE OF DUST AND DEBRIS.
38
90
May 8, 2012
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: WASTE LINE CONNECTION FROM THE WALK-IN COOLER MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN OR A WATER-TIGHT DRIP PAN.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE RUSTY SHELVES IN WALK-IN COOLER
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR UNDER AND AROUND OF FOUR BURNER STOVE, FOOD DEBRIS.
34
86
Jan 4, 2011
Routine
3 minor violations.
View 3 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. INSTRUCTED TO REPAIR DAMAGED WOOD SURFACE AT FRONT KITCHEN BY STEAM TABLE/CONDIMENT COUNTER,AND RESURFACE CUTTING BOARD ON PREP COUNTER AT REAR KITCHEN PREP AREA WITH STAINS AND DEEP CUTS.
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. INSTRUCTED TO REPAIR WATER DAMAGED CEILING TILES IN REAR AND AT FRONT KITCHEN AREAS.
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. INSTRUCTED TO REPAIR FAUCET LEAKING AT 3COMP.SINK.
38
86
Jun 3, 2010
Complaint
5 minor violations.
View 5 violations
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. All utensils shall be thoroughly cleaned and sanitized after each usage.above violation still remaining.
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.above violation still remaining.
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. Use dustless cleaning methods.above violation still remaining.
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. above violation still remaining.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. above violation still remaining.
38
78
May 24, 2010
Routine
5 minor violations.
View 5 violations
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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, storage shelving not clean need detailed cleaning(crevices).
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.floors under heavy equipment, cooking equipment, and under storage shelving not clean need cleaning(corners).
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. Use dustless cleaning methods.damaged/stained ceiling tiles in front prep area shall be repair/replaced.
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields need cleaning in prep areas, storage areas.broken light shield shall be replaced.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.exhaust vents(ventilation in prep areas, collers need cleaning.
38
78
Frequently Asked Questions
When was Patio Beef last inspected?
The most recent health inspection at Patio Beef on file is from Aug 19, 2013. The public record contains five inspections in total.
What is the most common violation at Patio Beef?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Patio Beef.
Has Patio Beef's inspection record improved over time?
Results have been roughly steady. Inspections at Patio Beef have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Patio Beef 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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