St. Andrew's Inn
Last inspected: Oct 24, 2012
90
Score
St. Andrew's Inn appears in inspection records four times, starting in 2010. On Oct 24, 2012, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Public records show no inspections at St. Andrew's Inn since Oct 24, 2012, so this file may not reflect current conditions.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly four violations earlier in the record.
Looking across the full record, “food and non-food contact equipment utensils clean” is the recurring theme, flagged two times.
Restaurants in Chicago average 81, so St. Andrew's Inn is doing better than most peers. The full picture is one of consistent compliance.
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Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 24, 2012
Reinspection
2 minor violations.
View 2 violations
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: SEE REPORT DATED ON 10/17/12
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Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SEE REPORT DATED ON 10/17/12
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90
Oct 17, 2012
Routine
5 minor violations.
View 5 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED OVER 20 MICE DROPPINGS INSIDE PREP AREA FRYER (LEFT SIDE FRYER) ALSO OBERVED OVER 10 MICE DROPPINGS ON BASEMENT FLOOR ALONG SOUTH WALL BEHIND BEER WALK IN COOLER. MUST REMOVE ALL MICE DROPPINGS BY DATE OF REINSPECTION (10/24/12).
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Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN BASEMENT FLOOR ALONG WALLS AND CORNERS THROUGHOUT BASEMENT.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PREP AREA LIGHT BULB BURNED OUT ABOVE COOKLINE ALSO OBSERVED MISSING LIGHT END CAP ABOVE REAR EXIT DOOR. MUST PROVIDE WORKING LIGHT BULB AND END CAP ABOVE PREP AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: BOTH DISWASH AND BAR 3-COMPARTMENT SINKS FAUCETS LEAKING. MUST REPAIR AND MAINTAIN SINKS.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: NO THERMOMETER INSIDE BASEMENT STAND UP REACH IN COOLER. MUST PROVIDE WORKING THERMOMETER FOR COOLER.
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78
Mar 17, 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 PROVIDE LID COVER FOR ICE BIN IN THE BAR,AND REMOVE SODA PIPE RUN THROUGH ICE BIN,OR PROVIDE A SEPARATE CONTAINER WITH LID FOR SERVING ICE.MUST PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINKIN KITCHEN BY GRILL SIDE.
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. INSTRUCTED TO CLEAN STAINS ON TOILET BOWLS IN TOILET.
33
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 SLOW DRAINING ON EXPOSE HAND WASH SINK IN KITCHEN BY HOOD,AND REPAIR LEAKING FAUCET ON 3COMP.SINK.
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86
Jun 25, 2010
Routine
6 minor violations.
View 6 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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found food items not properly dated/labeled in coolers, must date and label food items in coolers.
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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, storage shelving not clean need cleaning.
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, storage shelving in bsmt. not clean need cleaning. water seepage in bsmt (west quadrant) shall be repair.
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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. walls, ceilings in prep area not clean need cleaning.
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 in prep area need detailed cleaning.
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 canopy had excess grease build up, needs detailed cleaning. exhaust vents(ventilation)in coolers, bathrooms not clean need cleaning.
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Frequently Asked Questions
When was St. Andrew's Inn last inspected?
The most recent health inspection at St. Andrew's Inn on file is from Oct 24, 2012. The public record contains four inspections in total.
What is the most common violation at St. Andrew's Inn?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited two times, more than any other issue at St. Andrew's Inn.
Has St. Andrew's Inn's inspection record improved over time?
Yes. Recent inspections at St. Andrew's Inn have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at St. Andrew's Inn 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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