Pot Pan Restaurant
Last inspected: Dec 19, 2018
50
Score
Public records show 14 inspections at Pot Pan Restaurant stretching back to 2010. The most recent report on file is from Dec 19, 2018. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record. Pot Pan Restaurant's record stops at Dec 19, 2018, more than two years back, so current conditions may differ.
Violation counts have held steady across recent visits, averaging around six violations each.
The pattern that stands out is “food and non-food contact surfaces properly designed”, which has been cited eight times.
That's lower than the typical Chicago restaurant, which scores around 81. Diners may want to weigh the inspection history when deciding to visit.
14
Inspections
0
Critical latest
3
Major latest
8
Minor latest
Inspection History
Dec 19, 2018
Complaint
3 major violations. 8 minor violations.
View 11 violations
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED DMANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: PREMISES HAS NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
5
Thermometers provided & accurate
Inspector notes: PREMISES HAS NO LONG STEM THERMOMETERS TO CHECK TEMPERATURES OF FOOD. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
36
Food properly labeled; original container
Inspector notes: INSTRUCTED MANGER TO LABEL BULK STORAGE CONTAINER WITH THE NAME OF PRODUCT.
37
Food properly labeled; original container
Inspector notes: NOTED PREPARED FOOD ITEMS INSIDE THE COOLER WITH NO LABELS. INSTRUCTED MANAGER TO PROPERLY LABEL PREPARED AND PRECOOKED FOOD ITEMS WITH THE NAME AND DATE (FIFO).
37
Non-food/food contact surfaces clean
Inspector notes: MUST DETAIL CLEAN ALL COUNTER TOP, PREP TABLE, STORAGE SHELVING AND INTERIOR AND EXTERIOR OF ALL COOKING AND STORAGE CONTAINER TO REMOVE SPILL AND DEBRIS.
49
Physical facilities installed, maintained & clean
Inspector notes: FLOORS NEED CLEANING THROUGH OUT PREMISES 1st FLOOR AND IN BASEMENT TO REMOVE SPILLS AND DEBRIS.
55
Physical facilities installed, maintained & clean
Inspector notes: NOTED EXCESSIVE AMOUNT OF CLUTTER THROUGH OUT PREMISES. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEM, ELEVATE ALL STOCK/FOOD ITEMS 6" OFF THE FLOOR AND AWAY FROM THE WALL. ALSO MUST ORGANIZE FOR CLEAN AND PEST MONITORING.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: NOTED MISSING LIGHT SHIELD ABOVE THE DISH WASHING AREA. MUST REPLACE AND MAINTAIN.
56
All food employees have food handler training
Inspector notes: PREMISES EMPLOYEE'S DO NOT HAVE THEIR FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGER TO COMPLY WITH THE FOOD HANDLER REQUIREMENTS OR CITATIONS WILL FOLLOW.
57
Allergen training as required
Inspector notes: NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW.
58
50
Dec 11, 2017
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED HEAVY DUST BUILDUP ON THE BOXES AND STEREO EQUIPMENT ON TOP OF THE 2-DOOR REFRIGERATOR IN THE PREP AREA. INSTRUCTED TO DISCARD UNECCESSARY ITEMS AND DETAIL CLEAN THE AREA TO REMOVE DUST ACCUMULATION.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO REMOVE DUST BUILDUP FROM THE FAN VENT COVER INSIDE OF THE WALK-IN COOLER AND MAINTAIN.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO HAVE THE HOOD VENTS SERVICED TO REMOVE GREASE ACCUMULATION AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO REMOVE GREASE BUILDUP FROM THE LOWER COMPARTMENT OF THE DEEP FRYER AND MAINTAIN.
33
82
Jan 17, 2017
Routine
4 minor violations.
View 4 violations
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REMOVE BUILDUP FROM THE FLOOR DRAINS IN THE BASEMENT, DETAIL CLEAN AND SANITIZE.
38
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DEFROST THE CHEST FREEZER IN THE BASEMENT TO REMOVE HEAVY FROST BUILDUP AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: REMOVE GREASE BUILDUP FROM THE LOWER COMPARTMENT OF THE DEEP FRYER AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED 2 DEAD ROACHES ON THE FLOOR AND 10 DEAD ROACHES IN THE TRAPS UNDER FOOD STORAGE RACKS IN THE BASEMENT. INSTRUCTED TO REMOVE DEAD ROACHES, DETAIL CLEAN AND SANITIZE FLOORS.
34
82
Jan 6, 2016
Routine
7 minor violations.
View 7 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: LOW TEMP DISH MACHINE NOT ABLE TO DISPENSE SANITIZER,PRESENTLY 0ppm.MACHINE IN USE.TECHNICIAN ON PREMISES NOT ABLE TO REPAIR UNIT.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO USE THREE COMPARTMENT SINK TO ;WASH RINSE AND SANITIZE. CRITICAL VIOLATION:7-38-030
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: FOUND EXPOSED HAND SINK AT DISH ROOM WITHOUT SOAP AND PAPER TOWELS,ALSO NOT ACCESSIBLE,INSIDE THE SAID SINK TWO CLEAN LARGE POTS WERE STORED INVERTED INSIDE THE SINK AND THE NECK FAUCET WAS TILTED TO THE RIGHT.EXPOSED HAND SINK ACROSS FROM COOKING EQUIPMENT NOT ACCESSIBLE,IN FRONT A HIGH STOOL WITH BOXES WITH DRY FOOD AND UTENSILS INSIDE;INSIDE THE SAID SINK USED COOKING UTENSILS:SPATULAS,STRAINER ETC.SOAP DISPENSER NOT ABLE TO DISPENSE SOAP DUE TO SOAP SOLID AND ENCRUSTED TO THE DISPENSER.UPON MY REQUEST POTS AND OTHER UTENSILS WERE REMOVED, SOAP AND PAPER TOWELS PROVIDED. SOAP AND PAPER TOWELS MUST BE KEPT ON EACH EXPOSED HAND SINK,ALSO ACCESSIBLE FOR PROPER HAND WASHING CRITICAL VIOLATION:7-38-030
12
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED ICE SCOOP STORED ON TOP THE ICE MACHINE WITH OTHER ITEMS AND DUST,INSTRUCTED TO STORE ICE SCOOP INSIDE A CLEAN CONTAINER TO MINIMIZE CONTAMINATION.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: BURNED FOOD AND GREASE INSIDE THE COOKING UNIT AND WOKS,INSTRUCTED TO LCEAN AND MAINTAIN
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DEBRIS AND GREASE ON FLOORS IN KITCHEN AND BASEMENT AREA SPECIALLY NORTH STORAGE AREA.FILLED WITH EMPTY BOXES, CHAIRS,UNUSED FURNITURE ETC. ALSO A STRONG ODOR OF SEWAGE,UNABLE TO CHECK THE ENTIRE STORAGE DUE TO TOO MUCH CLUTTER.MUST REMOVE CLUTTER AND BOXES.ELEVATE 6" OFF THE FLOOR ITEMS NEEDED.CLEAN,SANITIZE AND MAINTAIN FLOOR.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: ADDITIONAL STOPPERS IS NEEDED AT THREE COMPARTMENT SINKS
38
Food handler requirements met
Inspector notes: NO IDPH FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. LEFT INSTRUCTION WITH MANAGER HOW TO OBTAIN CERTIFICATES
45
70
Jun 9, 2015
Routine
6 minor violations.
View 6 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, STORAGE SHELVES, SHELVES IN WALK IN COOLER, SINKS AND DISH MACHINE. MUST DETAIL CLEAN TO REMOVE ALL BUILD UP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUIULD UP. MUST CLEAN UNDER AND AROUND ALL COOKING EQUIPMENT TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS AND CEILING AT DISH AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHT SHEILDS DIRTY WITH FOOD SPLATTER. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL UNNECESSARY CLUTTER IN BASEMENT, PREP AND STAIRWAY MUST BE REMOVED. CORRECT AND MAINTAIN AT ALL TIMES.
41
Food handler requirements met
Inspector notes: NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. LEFT INSTRUCTION WITH MANAGER HOW TO OBTAIN CERTIFICATES.
45
74
Jun 5, 2014
Reinspection
4 minor violations.
View 4 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN WALLS BEHIND ICE MACHINE, LIGHT SHIELDS, AND CEILING VENTS IN PREP AREA(DUST BUILDUP.)
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE MISSING LIGHT BULBS IN PREP AREA.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE ALL UNUSED ARTICLES AND EQUIPMENT UNDER 3-COMPARTMENT SINK IN SERVICE COUNTER, NEAR EXPOSED SINK IN PREP AREA, AND ALONG STAIRWAY IN REAR TO PREVENT PEST HARBORAGE. STORE ALL STOCK OFF FLOOR AND AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE WASH CLOTHS IN SANITIZING SOLUTION.
43
82
May 29, 2014
Routine
7 minor violations.
View 7 violations
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: OBSERVED GREASE TRAP LEAKING HEAVILY AND DRAINING ON FLOOR IN BASEMENT. INSTRUCTED MANAGER TO REPAIR GREASE TRAP. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.
24
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, COOKING EQUIPMENT, AND SINKS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN AND SANITIZE FLOORS IN BASEMENT(EXCESS WATER).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN WALLS BEHIND ICE MACHINE, LIGHT SHIELDS, AND CEILING VENTS IN PREP AREA(DUST BUILDUP.)
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE MISSING LIGHT BULBS IN PREP AREA.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE ALL UNUSED ARTICLES AND EQUIPMENT UNDER 3-COMPARTMENT SINK IN SERVICE COUNTER, NEAR EXPOSED SINK IN PREP AREA, AND ALONG STAIRWAY IN REAR TO PREVENT PEST HARBORAGE. STORE ALL STOCK OFF FLOOR AND AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE WASH CLOTHS IN SANITIZING SOLUTION.
43
70
Oct 31, 2013
Reinspection
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Multi use utensils not properly stored. Instructed to invert utensil to prevent contamination before use.
31
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Sink stoppers not provided at for three compartment sink. Instructed to provided stoppers for each compartment.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Unnecessary articles stored on stair near rear door. Instructed to remove all unused articles.
41
82
Oct 21, 2013
Routine
6 minor violations.
View 6 violations
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: Dish washing facilities not maintained or operated. Low temperature dishmachine not properly sanitizing. Chlorine at 0 ppm concentration sstrenght. Instructed that low temperature dishmachine must sanitize at 100 ppm of chlorine. Serious citation issued 7-38-030. "Held for Inspection" tag placed on dishmachine.
24
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Multi use utensils not properly stored. Instructed to invert utensil to prevent contamination before use.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Interior of ice machine, cooking equipment and three compartment not cleaned. Instructed to detail clean and sanitize.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Sink stoppers not provided at for three compartment sink. Instructed to provided stoppers for each compartment.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Unnecessary articles stored on stair near rear door. Instructed to remove all unused articles.
41
74
Nov 14, 2012
Complaint
6 minor violations.
View 6 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Found no soap and no handtowels at the exposed handsinks accessible to food prep area.Critical violation 7-38-030.
12
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Wash, rinse and sanitize the shelvings at the dry storage area and remove cardboard liners.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner in the basement areas.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Repair water leak at the exposed hadsink drain pipe next to cook line.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: Must provide,maintain a metal stem thermometer to monitor food temperatures.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: Food handler must provide,maintain a hair restraint at all times.
42
74
Nov 5, 2012
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Wash, rinse and sanitize the shelvings at the dry storage area and remove cardboard liners.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner in the basement areas.
34
90
Jul 14, 2011
Suspected Food Poisoning
2 minor violations.
View 2 violations
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. MUST LABEL ALL BULK 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. MUST CLEAN EXTERIOR SURFACE OF BULK STORAGE CONTAINERS
33
90
Feb 23, 2011
Routine
4 minor violations.
View 4 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. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT
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 FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AREA
34
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY
37
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. MUST CLEAN ALL STORAGE AREAS, REMOVE CLUTTER AND BETTER MAINTAIN ALL AREAS
41
82
Oct 6, 2010
Routine
6 minor violations.
View 6 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 PROPERLY STORE,INVERT ALL MULTI-USE UTENSILS,DISHWARE TO PREVENT CONTAMINATION BEFORE USE.
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.FOUND BROKEN GASKET AT SOUTH 2 DOOR COOLER MUST REPLACE,RUST ON SHELVING INSIDE THE WALK-IN-COOLER USE A NON-TOXIC FINISH.
32
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.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
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.WALLS ALONG 3 COMP SINK,DISHMACHINE AREA REQUIRE A DETAIL CLEANING.
35
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.MUST CLEAN,ORGANIZE DISHWASHING AREAS,REMOVE ALL CLUTTER.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.ICE DISPENSING UTENSILS MUST BE PROPERLY STORED IN A CLEAN CONTAINER.
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Frequently Asked Questions
When was Pot Pan Restaurant last inspected?
The most recent health inspection at Pot Pan Restaurant on file is from Dec 19, 2018. The public record contains 14 inspections in total.
What is the most common violation at Pot Pan Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited eight times, more than any other issue at Pot Pan Restaurant.
Has Pot Pan Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Pot Pan Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pot Pan Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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