Peppers
Last inspected: Jun 24, 2010
100
Score
Public records currently show only two inspections for Peppers. The latest inspection on file is from Jun 24, 2010. A low risk tier reflects an inspection that turned up minimal issues. Peppers's record stops at Jun 24, 2010, more than two years back, so current conditions may differ.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to zero violations per visit.
The city-wide average for Chicago sits at 81, putting Peppers on the better side of that line. The record reflects steady performance over time.
2
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 24, 2010
Reinspection
No violations found.
100
Jun 14, 2010
License
10 minor violations.
View 10 violations
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. Install a mop sink.
10
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. Install an exposed hand sink in the basement prep area and attach the upstairs hand sink to a sanitary wall or surface along with sanitary soap and paper towels.
12
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. Repair the gap at the bottom of the back door and make sure your new front door is pest proof.
18
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dishwashing sinks must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. Obtain three sanitary stoppers for the three compartment sink and a sanitary place to store your clean pots and pans.
24
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment, utensils and surfaces shall be smooth, easily cleanable, and durable, and shall be in good repair. Seal all of the raw wood in the counter area so the surfaces can be washed and maintained daily. Remove the unsanitary base of the 1st floor hand sink, the old wood under the potato cutter,the unsanitary counter in the basement, seal the old pass-thru in the east wall of the front counter. Fill in all gaps and crevices in the preparation areas so they are smooth and sanitary.
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. Install all equipment necessary for daily operation so it can be inspected.
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. Repair the kitchen coving so it is smooth and easy to maintain. Clean and seal the basement floors.
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. Repair the basement ceiling and bathroom walls so it is smooth and cleanable.
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. Install additional lighting in the basement sanitation, food prep and storage areas. Shield all glass bulbs in the food preparation areas.
36
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. Remove all old unnecessary equipment and clutter from the premises and clean and paint the sewer area behind and under the 3-compartment sink.
41
61
Frequently Asked Questions
When was Peppers last inspected?
The most recent health inspection at Peppers on file is from Jun 24, 2010. The public record contains two inspections in total.
Has Peppers' inspection record improved over time?
Yes. Recent inspections at Peppers have averaged around zero violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Peppers 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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