Vintage Lounge
Last inspected: Jun 30, 2014
70
Score
The health department has logged eight inspections at Vintage Lounge, the earliest from 2010. Inspectors last stopped by on Jun 30, 2014. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. Note that Vintage Lounge's inspection history hasn't been updated since Jun 30, 2014; current conditions may have shifted from what the file shows.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly three violations before.
“Food and non-food contact equipment utensils clean” accounts for the largest share of issues, appearing four times across the record.
Vintage Lounge's latest score of 70 falls below the Chicago average of 81. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Jun 30, 2014
Reinspection
7 minor violations.
View 7 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: INVERT ALL MULTI-USE ITEMS IN STORAGE AREAS AND IN KITCHEN.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE WORN RUBBER GASKETS AT THE DOORS OF THE REMAINING PREP COOLER. MUST PROVIDE COVERS FOR ALL CONSUMABLE ICE BINS BEHIND BAR AREAS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN VENT COVERS IN FIRST FLOOR WASHROOM.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST INSTALL AN EXPOSED HAND SINK BEHIND THE SMALL BAR. MUST INSTALL/REPAIR VENTILATION IN ALL THREE BASEMENT WASHROOMS. MUST REPAIR THE 1ST WASH BOWL FROM THE ENTRANCE IN THE MEN'S BASEMENT WASHROOM. MUST ALSO REPAIR THE SECOND WASH BOWL FROM THE ENTRANCE IN THE WOMEN'S BASEMENT WASHROOM.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE UNNECESSARY ITEMS IN BASEMENT STORAGE AREAS AND BETTER ORGANIZE REMAINING ITEMS. PROVIDE ADDITIONAL STORAGE RACKS TO PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROVIDE SANITARY CONTAINERS TO STORE ALL ICE DISPENSING UTENSILS.
43
70
Jun 18, 2014
Routine
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED TWO REACH IN PREP COOLERS AT IMPROPER TEMPERATURES RANGING BETWEEN 50.7-50.9 DEGREESF. MUST REPAIR COOLERS AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 25LBS OF RAW CHICKEN,RAW EGGS,COOKED ONIONS,COOKED MUSHROOMS,CHEESE,ARTICHOKE DIP AND HOMMUS AT IMPROPER TEMPERATURES RANGING BETWEEN 48-55 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
3
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: OBSERVED FOOD HANDLER USE THE SAME CUTTING BOARD TO STORE RAW BEEF AND PREPARE A READY TO EAT TUNA SANDWICH. INSTRUCTED FOOD HANDLER ON PROPER USE OF UTENSILS AND PREVENTING POSSIBLE CROSS CONTAMINATION. ALSO INSTRUCTED TO SANITIZE FOOD CONTACT SURFACES. CRITICAL CITATION ISSUED 7-38-005A
4
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 25 LIVE SMALL FLIES RESTING ON WALLS AND CEILINGS IN BASEMENT PREP AREA,BASEMENT STORAGE AREAS, BEHIND FRONT BAR, IN WASHROOMS AND THROUGHOUT PREMISES. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
18
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: INVERT ALL MULTI-USE ITEMS IN STORAGE AREAS AND IN KITCHEN.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE WORN RUBBER GASKETS AT THE DOORS FOR EACH PREP COOLER. MUST PROVIDE COVERS FOR ALL CONSUMABLE ICE BINS BEHIND BAR AREAS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN VENT COVERS IN FIRST FLOOR WASHROOM.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST INSTALL AN EXPOSED HAND SINK BEHIND THE SMALL BAR. MUST INSTALL/REPAIR VENTILATION IN ALL THREE BASEMENT WASHROOMS. MUST REPAIR THE 1ST WASH BOWL FROM THE ENTRANCE IN THE MEN'S BASEMENT WASHROOM. MUST ALSO REPAIR THE SECOND WASH BOWL FROM THE ENTRANCE IN THE WOMEN'S BASEMENT WASHROOM.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE UNNECESSARY ITEMS IN BASEMENT STORAGE AREAS AND BETTER ORGANIZE REMAINING ITEMS. PROVIDE ADDITIONAL STORAGE RACKS TO PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROVIDE SANITARY CONTAINERS TO STORE ALL ICE DISPENSING UTENSILS.
43
58
Sep 17, 2013
Reinspection
No violations found.
100
Sep 10, 2013
Routine
6 minor violations.
View 6 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: NO CHEMICAL READING OBTAINED FROM THE LOW TEMP DISHMACHINE IN BASEMENT PREP AREA. INSTRUCTED TO HAVE MACHINE SERVICED. MUST WASH, RINSE AND SANITIZE AT THREE COMP SINK IN BASEMENT PREP AREA UNTIL MACHINE SERVICED AND REINSPECTED. MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME. SEE COMMENTS BELOW ON HOW TO HAVE THE TAG REMOVED.
8
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED AS REQUIRED. MUST HAVE A CERTIFIED MANAGER ON DUTY AT ALL TIMES. STRONGLY RECOMMEDED MORE PERSONS OBTAIN THE CERTIFICATE. MANAGER ON DUTY STATES THAT MANAGER LEFT FOR A FEW MINUTES AND LIVES ACROSS THE STREET.
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN INTERIOR BOTTOM AND EXTERIOR SURFACES OF FRYERS IN KITCHEN TO REMOVE GREASE AND FOOD PARTICLES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR UNDER COOKING EQUIPMENT AND CORNER AREAS OF KITCHEN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REMOVE DUST FROM CEILING VENTS IN BOTH WASHROOMS.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INTERNAL THERMOMETERS NOT PROVIDED FOR ALL REFRIGERATION UNITS; PROVIDE WHERE NEEDED.
40
74
Aug 1, 2012
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN INTERIOR OF ICE BID LID. ALSO MUST DETAIL CLEAN INTERIOR OF BOTH FRYERS TO REMOVE EXCESS GREASE BUILD-UP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN AND SANITIZE FLOOR UNDER DISHMACHINE AREA TO REMOVE STANDING WATER.MUST ALSO CLEAN FLOORS IN ALL MEN'S RESTROOMS.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST DECLUTTER AND BETTER ORGANIZE SMALL STORAGE CLOSET AREA DOWNSTAIRS JUST NEXT TO THE KITCHEN. ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.
41
86
Apr 27, 2011
Routine
No violations found.
100
Jul 19, 2010
Reinspection
No violations found.
100
Jul 15, 2010
License
5 minor violations.
View 5 violations
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. THE EXPOSED HAND SINK IS INACCESSIBLE TO HALF OF THE KITCHEN, CENTRALLY LOCATE SAID SINK OR INSTALL AN ADDITIONAL SINK AT HE NORTH END OF THE KITCHEN.
12
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. INSTALL ALL OF THE ICE BIN COVERS IN THE BAR.
16
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. REMOVE ALL EVIDENCE OF HOUSE FLIES AND SMALL FLIES.
18
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. SEAL THE OPEN GAPS AND CREVICES IN THE VENTILATION AND PIPE INSULATION ABOVE THE HOT LINE.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTALL THE SODA DISPENSER DRAIN LINES.
38
78
Frequently Asked Questions
When was Vintage Lounge last inspected?
The most recent health inspection at Vintage Lounge on file is from Jun 30, 2014. The public record contains eight inspections in total.
What is the most common violation at Vintage Lounge?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited four times, more than any other issue at Vintage Lounge.
Has Vintage Lounge's inspection record improved over time?
No. Recent inspections at Vintage Lounge have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Vintage Lounge means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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