South Branch
Last inspected: Dec 9, 2019
50
Score
South Branch appears in inspection records 17 times, starting in 2011. The newest entry in the record is dated Dec 9, 2019. Diners may want to take note: high risk reflects issues that a health inspector considered important. No fresh inspection data is available: the latest entry for South Branch dates to Dec 9, 2019.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to three violations before.
Across the inspection history, “food and non-food contact surfaces properly designed” is the issue that surfaces most often, recorded eight times.
South Branch's latest score of 50 falls below the Chicago average of 81. The pattern in the record is worth a careful look.
17
Inspections
0
Critical latest
2
Major latest
10
Minor latest
Inspection History
Dec 9, 2019
Reinspection
2 major violations. 10 minor violations.
View 12 violations
Proper date marking and disposition
Inspector notes: OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SALSA, RICE)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
23
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
3
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED THAT CUTTING BOARDS IN FOOD PREP AREA ARE WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED COOKING POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR .MUST SUBMIT THE PROCEDURES TO CDPH AT FOOD@CITYOFCHICAGO.ORG FOR APPROVAL OR HAVE PROCEDURES READY FOR REVIEW FOR NEXT INSPECTION
48
Physical facilities installed, maintained & clean
Inspector notes: NOTED THE FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND BEHIND ICE MACHINES WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE
55
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED MISSING LIGHT BULBS IN 3 SLIDING DOOR COOLER. MUST PROVIDE PROPER LIGHTS FOR INTERIOR OF COOLING UNIT
56
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE
10
Thermometers provided & accurate
Inspector notes: NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS
36
Contamination prevented during food preparation, storage & display
Inspector notes: NO SPLASH GUARD IN FRONT BAR EXPOSED HAND SINK AND BEVERAGE STORAGE RACK. MUST INSTALL A WASHABLE SPLASH GUARD. MISSING ICE BIN COVERS AT FRONT BAR ICE BINS. MUST PROVIDE AND MAINTAIN ICE BIN COVERS
39
Personal cleanliness
Inspector notes: OBSERVED THAT EMPLOYEE WORE WATCHES ON HANDS WHILE WORKING WITH EXPOSED FOOD. MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
40
Wiping cloths: properly used & stored
Inspector notes: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
41
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: OBSERVED USE OF UNWRAPPED STRAWS IN BAR AREA.SINGLE-SERVICE AND SINGLE-USE ARTICLES AND CLEANED AND SANITIZED UTENSILS SHALL BE HANDLED,DISPLAYED AND DISPENSED SO THAT CONTAMINATION OF FOOD AND LIP CONTACT SURFACES IS PREVENTED
44
50
Dec 2, 2019
Routine
5 major violations. 11 minor violations.
View 16 violations
Garbage & refuse properly disposed; facilities maintained
Inspector notes: OBSERVED OUTSIDE GARBAGE RECEPTACLE LID MISSING ON TWO DUMPSTER AND WITH LARGE 4 INCH HOLE ON 3RD DUMPSTER WITH TRASH STORED IN THEM. MUST KEEP OUTSIDE GARBAGE AREA MAINTAINED AT ALL TIMES INSTRUCTED TO REPAIR AND REPLACE DUMPSTER LID, TO PREVENT RODENT HARBORAGE. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-020(B) CITATION ISSUED.
54
Proper date marking and disposition
Inspector notes: OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SALSA, RICE)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
23
Consumer advisory provided for raw/undercooked food
Inspector notes: OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENU FOR USE RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.. PRIORITY FOUNDATION-7-38-005. NO CITATION ISSUED
25
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
5
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE
10
Thermometers provided & accurate
Inspector notes: NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS
36
Contamination prevented during food preparation, storage & display
Inspector notes: NO SPLASH GUARD IN FRONT BAR EXPOSED HAND SINK AND BEVERAGE STORAGE RACK. MUST INSTALL A WASHABLE SPLASH GUARD. MISSING ICE BIN COVERS AT FRONT BAR ICE BINS. MUST PROVIDE AND MAINTAIN ICE BIN COVERS
39
Personal cleanliness
Inspector notes: OBSERVED THAT EMPLOYEE WORE WATCHES ON HANDS WHILE WORKING WITH EXPOSED FOOD. MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
40
Wiping cloths: properly used & stored
Inspector notes: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
41
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: OBSERVED USE OF UNWRAPPED STRAWS IN BAR AREA.SINGLE-SERVICE AND SINGLE-USE ARTICLES AND CLEANED AND SANITIZED UTENSILS SHALL BE HANDLED,DISPLAYED AND DISPENSED SO THAT CONTAMINATION OF FOOD AND LIP CONTACT SURFACES IS PREVENTED
44
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED THAT CUTTING BOARDS IN FOOD PREP AREA ARE WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED COOKING POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR .MUST SUBMIT THE PROCEDURES TO CDPH AT FOOD@CITYOFCHICAGO.ORG FOR APPROVAL OR HAVE PROCEDURES READY FOR REVIEW FOR NEXT INSPECTION
48
Physical facilities installed, maintained & clean
Inspector notes: NOTED THE FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND BEHIND ICE MACHINES WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE
55
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED MISSING LIGHT BULBS IN 3 SLIDING DOOR COOLER. MUST PROVIDE PROPER LIGHTS FOR INTERIOR OF COOLING UNIT
56
Allergen training as required
Inspector notes: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
58
35
Apr 17, 2018
Routine
1 minor violation.
View 1 violation
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: COVING NOT CLEAN UNDER DISH MACHINE OF DEBRIS.INSTRUCTED TO CLEAN/MAINTAIN.
35
95
Jun 15, 2017
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOUND VARIOUS CUTTING BOARDS THROUGHOUT THE KITCHEN AREA NOT WELL MAINTAINED WITH DEEP GROOVES. MUST REPAIR/REPLACE CUTTING BOARDS AND MAINTAIN.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FOUND DAMAGED WALL TILES WITH LARGE HOLES BY DOOR IN DRY STORAGE ROOM ACROSS FROM WALK-IN COOLER IN THE BASEMENT. MUST REPAIR AND MAINTAIN.
35
90
Jun 7, 2017
Routine
3 minor violations.
View 3 violations
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: FOUND OUTSIDE DUMPSTER GARBAGE AREA NOT WELL MAINTAINED WITH OVERFLOWING GARBAGE AND DUMPSTERS NOT COVERED. INSTRUCTED TO ALWAYS MAINTAIN GARBAGE DUMPSTER AREA, MUST HAVE COVERED DUMPSTERS AND NO OVERFLOWING GARBAGE AT ANYTIME. SERIOUS CITATION ISSUED.
19
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOUND VARIOUS CUTTING BOARDS THROUGHOUT THE KITCHEN AREA NOT WELL MAINTAINED WITH DEEP GROOVES. MUST REPAIR/REPLACE CUTTING BOARDS AND MAINTAIN.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FOUND DAMAGED WALL TILES WITH LARGE HOLES BY DOOR IN DRY STORAGE ROOM ACROSS FROM WALK-IN COOLER IN THE BASEMENT. MUST REPAIR AND MAINTAIN.
35
86
Jul 18, 2016
Complaint
5 minor violations.
View 5 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND IMPROPER TEMPERATURES OF FOODS INSIDE COOLERS.APPROX 3LBS OF TUNA AT 70.2F, 10LBS OF COOKED CHICKEN AT 60.8F, 8LBS OF BLACK BEAN RELISH AT 57.0F,8LBS OF RAW GROUND BEEF AT 45.8F, 12LBS OF GUACAMOLE,DATED (7-16-16) AT 46.7F,5LBS TRUFFLE CHICKEN SALAD-48.0F, 5LBS OF GARLIC MAYO-44.7F 4LBS OF HOMEMADE TARTER SAUCE-44.6F.ALL FOODS REMOVED FROM COOLERS AND DISCARDED BY MANAGER-CDI. APPROX 60LBS OF FOOD AT COST APPROX -$375.00. MUST MAINTAIN COLD FOODS AT 40F OR BELOW.CRITICAL VIOLATION ISSUED 7-38-005A.
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR OF WINE COOLER AT MAIN BAR NOT CLEAN.MUST CLEAN/MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: COVING IN POOR REPAIR AT ENTRACE WAY TO KITCHEN.MUST REPLACE.ALSO SOME LIQUOR STORAGE STORED ON FLOORS.MUST ELEVATE OFF FLOORS AT LEAST 6-INCHES ON ADEQUATE SHELVING IN BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: LOWER WALLS AREAS NOT CLEAN OF DEBRIS,ETC UNDER DISH MACHINE ASREA,3-COMP SINK AREA IN KITCHEN AND IN BAR AREAS.MUST CLEAN/MAINTAIN
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MISSING THERMOMETER IN PREP COOLER NEAR HAND SINK.MUST INSTALL
40
78
May 17, 2016
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR OF WINE COOLER AT MAIN BAR NOT CLEAN.MUST CLEAN/MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: COVING IN POOR REPAIR AT ENTRACE WAY TO KITCHEN.MUST REPLACE.ALSO SOME LIQUOR STORAGE STORED ON FLOORS.MUST ELEVATE OFF FLOORS AT LEAST 6-INCHES ON ADEQUATE SHELVING IN BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: LOWER WALLS AREAS NOT CLEAN OF DEBRIS,ETC UNDER DISH MACHINE ASREA,3-COMP SINK AREA IN KITCHEN AND IN BAR AREAS.MUST CLEAN/MAINTAIN.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MISSING THERMOMETER IN PREP COOLER NEAR HAND SINK.MUST INSTALL.
40
82
Nov 6, 2015
Routine
7 minor violations.
View 7 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE SIDES OF THE COOLERS AND COOKING EQUIPMENT ON THE COOK LINE, CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE, AND CLEAN OR REPLACE ALL CUTTING BOARDS ON PREP TABLES IN FOOD PREP AREA
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN FOOD PREP, DISH WASHING AND STORAGE AREAS(GREASE, FOOD DEBRIS, DIRT BUILD-UP).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN THE WALLS AND CEILING TILES IN DISH WASHING AREA(BEHIND, UNDERNEATH, ABOVE THE DISH MACHINE AND EXPOSED HAND SINK), AND IN FOOD PREP ARES WHERE NEEDED. CLEAN DUST BUILD-UP FROM EXHAUST HOOD ABOVE DISH MACHINE. REMOVE ALL VISIBLE DUST BUILD-UP FROM CEILING VENTS THROUGHOUT.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE BLOWN LIGHT(S) 8N HOOD ABOE COOKING EQUIPMENT.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NO VISIBLE MECHANICAL VENTILATION FOUND IN MEN'S WASHROOM, MUST PROVIDE.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: INSTRUCTED TO USE MORE UTENSILS FOR FOOD ITEMS IN SALAD PREP STATION AREA.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ALL ICE SCOOPS MUST BE PROPERLY STORED TO PREVENT CONTAMINATION.
43
70
Dec 18, 2014
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE/REPAIR MISSING HANDLES AT COVERS OVER COLD HOLDING UNITS IN PREP AREA. ALSO PROVIDE MISSING ON/OFF HANDLE AT SINK OF DISH WASHER.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR ALONG WALLBASE BEHIND HOT BOX AND 3-DOOR COOLER IN PREP AREA. CLEAN FLOOR UNDER STORAGE RACKS IN BASEMENT WALK-IN COOLER.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK AT FAUCET OF SINK BY DISHWASHER. MUST REPAIR. PIPE DRAINING AT AIR GAP OF 3-COMP SINK NEEDS ADJUSTMENT TO PREVENT WATER FROM SPILLING ONTO FLOOR.
38
86
Mar 18, 2014
Routine
3 minor violations.
View 3 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS (TUNA ,CHICKEN AND CORN RELISH)LOCATED IN PREP COOLER WITH INTERNAL TEMPERATURES RANGING FROM 48.3-65.8 F DEGREES. MANAGER DENATURED AND DISCARDED FOOD PRODUCT. INSTRUCTED TO MAINTAIN PROPER TEMPS AT ALL TIMES. APPROX. WT. 34.5LBS, APPROX. COST $65.00. CRITICAL VIOLATION 7-38-005(A).
3
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS IN KITCHEN PREP AREA AND UNDER SHELVING IN BASEMENT DRY STORAGE AREA AND BSMT. WALK-IN COOLER.
34
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: PROVIDE AND USE SANNITIZING SOLUTION FOR HOLDING UNUSED WASH CLOTHS AT ALL TIMES.
43
86
May 28, 2013
Routine
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: DURING INSPECTION FOUND HAND SANITIZER DISPENSING BOTTLES NO SOAP AND NO HAND TOWELS AT ALL OF THE BAR HAND SINKS THROUGHOUT PREMISES. INSTRUCTED MANAGEMENT TO PROVIDE SOAP AND HAND TOWELS AT ALL TIMES. CDI.
12
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST RECAULK TOP PORTION OD BOTH REAR KITCHEN 3COMP SINKS. MUST REPAIR LOOSE GASKETS AT THE 4 DRAWER COOLER UNDER GRILL AT MAIN KITCHEN COOKING LINE.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN AND SANITIZE ALL FLOOR DRAINS IN THE REAR KITCHEN AREA. MUST REPLACE MISSING FLOOR DRAIN LID IN THE BASEMENT DRY STORAGE RROM.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST ADJUST THE TEMPERATURE VALVE AT THE HANDSINK IN THE FAMILY RESTROOM, AND THE STAFF RESTROOMS LOCATED IN THE BASEMENT.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL STAFF AT FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROVIDE AN ICE RECEPTACLE FOR THE ICE SCOOPER AT THE SOUTH SIDE INDOOR BAR AT ALL TIME.
43
74
Nov 26, 2012
Complaint
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING NEED CLEANING: PIPES UNDER DISHMACHINE, CABINET UNDER COFFEE STATION, ICE BIN LIDS AT BAR (MAIN DINING AREA).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR DRAINS & AREAS AROUND THEM, AT THE FRONT BAR (BY ENTRY WAY) NEED CLEANING.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PIPE LEAKING UNDER THE BAR HANDSINK (NORTH CORNER-BY ENTRY WAY. BAR), MUST FIX
38
82
Jun 8, 2012
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SPLASH GUARDS NEEDED AT THE RIGHT SIDE OF THE 3-COMP SINK (POTS/PANS) & AT TO THE RIGHT OF BAR SINK IN THE OUTDOOR PATIO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
95
May 29, 2012
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: (7-38-005A) FOUND THE AIR TEMPERATURE OF THE LOW-BOY COOLER DRAWERS AT THE COOK'S LINE BETWEEN 50.1F-51.9F, DURING INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW. (UNIT TAGGED) All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: (7-38-005A) FOUND THE FOLLOWING FOOD STORED IN THE LOW-BOY COOLER DRAWERS: 3-LBS. OF HANGER STEAK, 6-LBS OF SKIRT STEAK, 8-LBS OF FLANK STEAK, 17-LBS HAMBURGER PATTIES, 8-LBS OF SHAVED RIBS, 5-LBS OF TURKEY BURGER, 16-LBS OF BLACKENED FISH AT INTERNAL TEMPERATURES BETWEEN 50.6F-54.7F (TOTAL AMOUNT= $278.80). INSTRUCTED TO PROPERLY DISPOSE OF SAID FOOD PPRODUCTS. All cold food shall be stored at a temperature of 40F or less.
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SPLAH GUARDS NEEDED AT THE RIGHT SIDE OF THE 3-COMP SINK (POTS/PAN AREA) & TO THE RIGHT OF BAR SINK IN THE OUTDOOR PATIO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FILTERS & ITS ATTACHMENTS, ABOVE THE COOKING EQUIPMENT, MUST BE FREE OF DUST/GREASE. ALL DUSTY FAN GUARDS OF WALK-IN COOLERS MUST BE KEPT CLEAN ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS OF BEER COOLER IN BASEMENT MUST BE CLEANED & ALL STOCK ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED WATER LEAKING AT THE ELBOW PIPE OF THE BAR HANDSINK (NORTH SIDE OF RESTAURANT), MUST FIX. 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.
38
74
Oct 21, 2011
Tag Removal
No violations found.
100
Oct 19, 2011
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SAUTE REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 52.7 F. FOUND SHRIMP, COOKED PASTA AND CREAM INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. COOLER TAGGED BY CDPH AT THIS TIME.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD BETWEEN 55.7 F AND 57.0 F- COOKED PASTA, CREAM AND SHRIMP. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 FOR BELOW. ALL OUT OF TEMPERATURE POTENTAILLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 25 LBS, VALUED AT $60.00
3
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. PREP COOKLINE CUTTING BOARDS IN POOR REPAIR, OBSERVED DARK PITS ON SURFACES OF ALL CUTTING BOARDS. INSTRUCTED MANAGER TO REPAIR OR REPLACE DAMAGED CUTTING BOARDS.
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. OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS IN PREP AREA AND BAR AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.
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. MUST CLEAN ALL UNCLEAN WALLS BY POT WASH 3-COMPARTMENT SINK AND 2-COMPARTMENT SINK.
35
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. OBSERVED 2 FOOD HANDLERS NOT WEARING HAIR RESTRAINTS ALONG COOKLINE. INSTRUCTED MANAGER ALL FOODS HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
42
74
Feb 10, 2011
License
No violations found.
100
Frequently Asked Questions
When was South Branch last inspected?
The most recent health inspection at South Branch on file is from Dec 9, 2019. The public record contains 17 inspections in total.
What is the most common violation at South Branch?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited eight times, more than any other issue at South Branch.
Has South Branch's inspection record improved over time?
No. Recent inspections at South Branch have averaged around 10 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at South Branch 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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