Trellis Wine Bar
Last inspected: Jul 25, 2014
82
Score
Trellis Wine Bar has been inspected five times since 2010. The most recent report on file is from Jul 25, 2014. A low risk rating suggests inspectors haven't found much to be concerned about lately. Public records show no inspections at Trellis Wine Bar since Jul 25, 2014, so this file may not reflect current conditions.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly six violations before.
Across the inspection history, “food and non-food contact surfaces properly designed” is the issue that surfaces most often, recorded four times.
Compared to the broader Chicago restaurant scene, this is about average. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jul 25, 2014
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DEFROST CHEST FREEZER IN THE BASEMENT WITH HEAVY ICE BUILD-UP, AND MAINTAIN. RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND THE EXPOSED HAND SINK IN THE DISHWASHING AREA IN THE BASEMENT(CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: VENT COVER IN TWO WASHROOMS (OUT OF THREE WASHROOMS) WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. FILTER ON THE HOOD WITH GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELD ON THE LIGHT BULB INSIDE THE WALK IN COOLER IN THE BASEMENT.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST INSTALL A BACK FLOW PREVENTER DEVICE ON THE TWO MOP SINK FAUCET.
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82
May 14, 2013
Complaint
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL PREPARED FOODS IN WALK IN COOLER MUST HAVE BOTH LABEL OF FOOD AND DATE PREPARED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST NOT STORE CLEAN CUTTING BOARDS OR COOKING EQUIPMENT HANGING ABOVE KITCHEN EXPOSED HAND SINK. KNIVES FOUND IMPROPERLY STORED BETWEEN METAL LIDS OF COOKS LINE COOLERS. MUST PROVIDE PROPER, CLEANABLE KNIFE HOLDER.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUBBER DOOR GASKETS MISSING ON COOLER DOORS NEXT TO EXPOSED HAND SINK IN KITCHEN. MUST REPLACE. MUST NOT STORE POTS/PANS ON REAR OUTDOOR PATIO.
32
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULB IN BASEMENT WALK-IN COOLER.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: EMPLOYEES MUST NOT STORE BICYCLES OR PERSONAL BELONGINGS IN BASEMENT DRY FOOD STORAGE.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROVIDE PROPER ICE SCOOPS WITH HANDLES FOR BAR ICE BINS. WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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74
Dec 20, 2012
Routine
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED EGGS AT 48.2F, MAYONNAISE AT 47.1F, SALSA AT 45.3F, CUT TOMATOES AT 46.0F, CHICKEN AT 43.7F, HAMBURGERS AT 45.5F, FISH AT 48.2F, PESTO SAUCE AT 47.0F, AND CHEESE AT 45.5F. MANAGEMENT VOLUNTARILY DISCARDED 29# OF FOOD WORTH $60. CRITICAL VIOLATION 7-38-005A.
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL THE BULK FOOD STORAGE CONTAINERS IN THE BASEMENT.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PROVIDE A HANDLE FOR THE MICROWAVE. REPLACE THE TORN DOOR SEALS INSIDE OF THE PREP COOLER ACROSS FROM THE GRILL AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE INTERIOR OF THE MICROWAVE, TOP OF THE STOVE, AND INTERIOR OF PREP COOLER ACROSS FROM THE GRILL.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR OF THE BASEMENT PREP COOLER.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE CEILING TILES IN THE KITCHEN.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL COOLERS.
40
70
Dec 16, 2010
Reinspection
No violations found.
100
Dec 8, 2010
Routine
9 minor violations.
View 9 violations
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM #147133 ON 5-20-08 NOT CORRECTED. #32- EXPOSED INSULATION ON INTERIOR LID OF CHEST FREEZER MUST REPLACE. #32- MISSING TUBING FOR GUN HOLDERS AT BAR. MUST PROVIDE DRAINAGE TUBING TO FLOOR DRAIN OR WASTE WATER LINE.
29
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. ALL FOODS IN WALK-IN COOLER AND BOX FREEZERS MUST BE LABELED AND DATED. ALL BULK FOOD CONTAINERS MUST BE LABELED.
30
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. CLEAN CUTTING BOARDS MUST NOT BE STORED NEXT TO EXPOSED HAND SINK.
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. MUST PROVIDE LIDS FOR BAR ICE BINS.
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. BASEMENT SLICER WITH DRIED ENCRUSTED FOOD DEBRIS, MUST CLEAN AND MAINTAIN. INTERIOR BASEMENT TALL REACH-IN FREEZER MUST CLEAN. BULK FOOD CONTAINERS MUST CLEAN.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS AND END CAPS FOR SHIELDS THROUGHOUT KITCHEN, INSIDE FOOD WALK-IN COOLER AND AT ENTRANCE INTO PRODUCE WALK-IN COOLER.
36
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. LEAK FROM MIDDLE COMPARTMENT ON KITCHEN THREE COMPARTMENT SINK, MUST REPAIR.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR LEFT SIDE TWO DOOR REACH-IN COOLER IN KITCHEN AND BASEMENT BOX FREEZERS.
40
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. COOKING EQUIPMENT AND DISH MACHINE RACK MUST NOT BE STORED ON REAR PATIO STAIRWELL.
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Frequently Asked Questions
When was Trellis Wine Bar last inspected?
The most recent health inspection at Trellis Wine Bar on file is from Jul 25, 2014. The public record contains five inspections in total.
What is the most common violation at Trellis Wine Bar?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Trellis Wine Bar.
Has Trellis Wine Bar's inspection record improved over time?
Yes. Recent inspections at Trellis Wine Bar have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Trellis Wine Bar 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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