RestaurantLicence 2652370

Hilltop Family Restaurant

2800 W Foster Ave, Chicago 60625

Latest verdictConditionalNov 7, 2025 · 11 months ago

Inspections21since Mar 1, 2019

Fail rate42.1%8 of 19 verdictscitywide 22.4% · above average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass32%
Conditional26%
Fail42%

21 inspections from 2019 to 2025 · hover a mark

202020212022202320242025

ConditionalNov 7, 2025CanvassRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  Noted the chlorine chemical dish washing machine not dispensing sanitizer while dishes being washed. 0 ppm chlorine noted after several attempts. Machine tagged held for inspection and must not use until repaired, properly dispenses chlorine sanitizer and c.d.p.h contacted for re-inspection and tag removal. Instructed to set the three compartment sink to wash, rinse and sanitize and re-wash all dishes. Priority violation 7-38-025 citation issued.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Some interior areas of the ice machines ice shoot in need of cleaning. Must clean and maintain.
3. 20
  Proper cooling time and temperature
  Observed improper cooling of tcs cooked potatoes in the walk-in cooler. Cooked potatoes inside a tightly covered deep plastic pan at 98.9f. Potatoes cooked in the morning at 8:30am exceeding the 2 hours to cool down to 70f, then an additional 4 hours to 40f. Reviewed proper cooling methods and temperature requirements for cooling. Instructed to reheat potatoes to 165f then start the cooling process again. Priority violation 7-38-005. See violation #21 for citation.
4. 21
  Proper hot holding temperatures
  Noted approximately 3 lbs cooked sausage on the stove top being held hot at an improper temperature of 103.6f. Reviewed proper hot holding temperature requirements for tcs foods. Sausage discarded. Priority violation 7-38-005 citation issued.
5. 37
  Food properly labeled; original container
  All bulk food not stored in the original containers must be labeled with the product common name.
6. 41
  Wiping cloths: properly used & stored
  Prep area wiping cloths must be held in a container with a sanitizing solution between use.
7. 49
  Non-food/food contact surfaces clean
  Must not use cardboard as liner under the electric slicer.
8. 51
  Plumbing installed; proper backflow devices
  Noted very low hot water pressure and low stream of hot water in the mens washroom. Must provide a greater water flow for hot water.
9. 55
  Physical facilities installed, maintained & clean
  Water damaged ceiling tiles in the rear dry food storage room. Must replace.----dirty floors along baseboards in the rear dry food storage room. Must clean and maintain.
10. 56
  Adequate ventilation & lighting; designated areas used
  Missing light shields in the rear dry foods storage room. Must replace.
11. 57
  All food employees have food handler training
  Noted expired food handler certificate for cook on site. Instructed to provide valid food handler certificates for all required employees.
PassSep 4, 2024Short Form ComplaintRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean salt shakers stored on top of all tables in customer dining areas and maintain.
PassAug 19, 2024Complaint Re-InspectionRisk 1 (High)
FailAug 13, 2024ComplaintRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Observed improper cold-holding temperatures of tcs foods inside of the 1-door stand-up cooler in the kitchen prep area.observed steak at 53.4f, coleslaw at 53.7f, sliced roast beef at 53.1f, potatoes at 45.1f, cut melons at 53.6f, tuna at 54.7f, sliced cheeses at 53.1f, sliced gyro meat at 60.0f and hamburgers at 55.7f.management voluntarily discarded approximately 15#'s of food worth $300.00.instructed management to monitor and maintain all cold tcs foods at 41f or colder at all times. Priority violation 7-38-005, citation issued.
2. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed the 1-door stand-up cooler in the kitchen prep area with an air temperature of 55.7f. The cooler was used to store tcs foods such as cut melons and tuna etc. Instructed management to repair and maintain said cooler at 41f or colder at all times.instructed not to use until repaired. See comments below. Priority violation 7-38-005, citation issued.
3. 38
  Insects, rodents, & animals not present
  Observed evidence of pest infestation on the premises. Observed approximately 40 live cockroaches crawling on the interior of the open site floor drain directly underneath the main cooksline and 5 live cockroaches crawling on the floor and storage shelves underneath the prep tables in the same main cooksline areas and 3 live cockroaches crawling on floor and wall at rear dishwashng areas and approximately 6 live cockroaches on pipe wrapped around with a towel directly behind the dishmachine also, 1 live cockroach crawling on top of the seating booth at the customer dining area. Also, approximately 75 rodent (mice) droppings on the floor underneath the handwashing sink located at the front coffee station next to customer dining areas and approx: 50 rodent(mice) droppings on top of the electrical box underneath the dishmachine and interior storage cabinets at rear banquet room area also, on floors along the walls and in all corners throughout the dry storage room. Instructed to thoroughly clean and sanitize all surfaces and equipment. Remove all evidence of pest activity from all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority violation 7-38-020(a), citation issued.
4. 38
  Insects, rodents, & animals not present
  Instructed to remove glue boards with trapped/dead insects and maintain.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed rust on the wire storage racks in the 2-door prep line cooler. Instructed to remove rust and repaint or replace the shelves and maintain.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed stained color coded cutting boards stored on kitchen storage rack at rear prep/dishwashing area.instructed to resurface or replace the cutting boards and maintain.
7. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed frozen meats stored in plastic grocery bags in the chest freezer located in rear dry storage room.instructed to use only food grade storage bags or containers and maintain.
8. 49
  Non-food/food contact surfaces clean
  Must clean and remove all food debris, grease on the cooking stove/oven, sides of cooking equipment, prep tables and shelvings underneath the prep tables, interior storage drawer attached to prep table, interior and exterior of the prep coolers, exteriors of dishmachine and attached dishware rack, and interior of storage cabinets throughout including storage cabinets at rear banquet room. Remove grease and debris from the undersides of all equipment and shelving, tables etc. The interior shield of the ice maker is not clean along edges. Must clean and maintain.
9. 51
  Plumbing installed; proper backflow devices
  Observed water leak at drain pipe underneath the hand sink at cooksline.instructed to repair plumbing leak and maintain.
10. 55
  Physical facilities installed, maintained & clean
  Additional cleaning of dirty floors throughout the kitchen prep area with spilled food debris and excessive grease build-up along the the walls and in all corners underneath all cooking equipments and scattered sites of peeling paint debris above the 3-compartment sink area.instructed to detail clean and maintain floors and repair said wall so that surfaces are smooth,easily cleanable.
11. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and organize manager office space area and remove unnecessary articles due to potential pest harborage and elevate mops,brooms cleaning equipments off the floor at least 6" inches to facilitate cleaning.
12. 56
  Adequate ventilation & lighting; designated areas used
  Observed dim lighting at rear dry storage room.instructed to provide adequate lighting and maintain.
PassJul 10, 2024Complaint Re-InspectionRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-101.19 observed rust on the wire storage racks in the 2-door prep line cooler. Instructed to remove rust and repaint or replace the shelves and maintain.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-501.12 observed stained color coded cutting boards stored on kitchen storage rack at rear prep/dishwashing area.instructed to resurface or replace the cutting boards and maintain.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-101.11(b, c, d, e) observed frozen meats stored in plastic grocery bags in the chest freezer located in rear dry storage room.instructed to use only food grade storage bags or containers and maintain.
4. 49
  Non-food/food contact surfaces clean
  4-602.13 additional cleaning of the cooking stove/oven,sides of cooking equipments,prep tables and shelvings underneath the prep tables,interior storage drawer attached to prep table,interior and exterior of the prep coolers,exteriors of dishmachine and attached dishware rack,and interior of storage cabinets throughout including storage cabinets at rear banquet room.
5. 55
  Physical facilities installed, maintained & clean
  6-201.11 additional cleaning of dirty floors throughout the kitchen prep area with spilled food debris and excessive grease build-up along the the walls and in all corners underneath all cooking equipments and scattered sites of peeling paint debris above the 3-compartment sink area.instructed to detail clean and maintain floors and repair said wall so that surfaces are smooth,easily cleanable.
6. 56
  Adequate ventilation & lighting; designated areas used
  6-202.11 observed missing light shield for light fixture at rear near the ice machine.instructed to provide light shield or shatterproof light bulbs and maintain.
FailJul 3, 2024ComplaintRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  Observed a slight debris accumulation encrusted on the interior of the ice machine.must remove debris, detail clean inside ice machine/have serviced and maintain ice machine at all times .
2. 16
  Food-contact surfaces: cleaned & sanitized
  Observed the low temperature dishmachine in the kitchen food prep/dishwashing area (not-in-use) at this time of inspection;final sanitizing rinse at "0" ppm chlorine concentration.instructed manager to repair and maintain.a mechanical dishwashing machines should provide a final sanitizing rinse of either 50 – 100 ppm chlorine (for chemical sanitizing machine) or 180f final rinse (for hot water sanitizing machine).(** see comments below).priority violation 7-38-025, no citation issued.
3. 22
  Proper cold holding temperatures
  Observed improper cold holding temperatures of (tcs foods) inside of the 2-door prep line cooler in the kitchen prep area.observed sliced ham at 51.7f,sliced beef at 51.1f,sliced tomatoes at 50.5f,eggs at 50.0f,coleslaw at 45.9f,hashbrowns at 66.1 and pork chorizo at 64.5f.management voluntarily discarded approximately 15#'s of food worth $200.00.instructed management to monitor and maintain all cold (tcs foods) at 41f or colder at all times.priority violation 7-38-005,citation issued.
4. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed the 2-door prep line cooler in the kitchen prep area with an air temperature of 50.5f.the cooler was used to store (tcs foods) such as ham and eggs etc.instructed management to repair and maintain said cooler at 41f or colder at all times.management immediately notified refrigeration repair service.the said cooler is tagged "held for inspection" at this time.instructed not to use until repaired.(see comments below).priority violation 7-38-005,citation issued.
5. 38
  Insects, rodents, & animals not present
  Observed glue boards with dead insects on counter near the coffee station and inside cabinet at server station near the customer seating areas.instructed to remove glue boards from said areas and maintain.
6. 38
  Insects, rodents, & animals not present
  Observed evidence of pest activity on the premises.observed 2 live cockroaches crawling on the dishware storage rack near the dishmachine, 3 live cockroaches crawling on the floor mat at main kitchen food prep area and 2 live cockroaches crawling on the wall above the rear utility mop sink area and 1 crawling out of the door gasket of cooler at the front coffee preparation station also, approximately 60 rodent (mice) droppings on the floor along the walls and in all corners located in rear dry storage room and interior storage cabinets located at rear banquet room.instructed to detail clean and sanitize and remove all evidence of pest activity from all affected areas.additional pest control service is needed to eliminate the pest activity.priority foundation violation 7-38-020(a),citation issued.
7. 41
  Wiping cloths: properly used & stored
  Observed dirty wiping cloths on prep tables at rear main kitchen prep/dishwashing areas not properly stored.instructed to properly store all washcloths in a sanitizing solution especially when not in use.
8. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed frozen meats stored in plastic grocery bags in the chest freezer located in rear dry storage room.instructed to use only food grade storage bags or containers and maintain.
9. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed stained color coded cutting boards stored on kitchen storage rack at rear prep/dishwashing area.instructed to resurface or replace the cutting boards and maintain.
10. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed rust on the wire storage racks in the 2-door prep line cooler. Instructed to remove rust and repaint or replace the shelves and maintain.
11. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean the cooking stove/oven,sides of cooking equipments,prep tables and shelvings underneath the prep tables,interior storage drawer attached to prep table,interior and exterior of the prep coolers,exteriors of dishmachine and attached dishware rack,and interior of storage cabinets throughout including storage cabinets at rear banquet room.
12. 55
  Physical facilities installed, maintained & clean
  Observed cardboard on the floor of the kitchen prep area on top of the rubber floor mats.instructed to remove the cardboard from the floors and maintain.
13. +2 more
ConditionalJun 16, 2023Canvass Re-InspectionRisk 1 (High)
1. 59
  Previous priority foundation violation corrected
  Observed previous priority foundation violation not corrected within specified timeframe. Report #2577159 dated june 12 2023 instructed facility to #38 service all areas affected by rodent droppings. Observed 25 rodent droppings throughout facility including in dry storage area and behind ice machine. Manager removed droppings and sanitized area. Priority violation 7-42-090 citation issued.
FailJun 12, 2023Canvass Re-InspectionRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  6-501.111 observed over 40 rodent droppings in the dry storage area of the facility. Instructed manager to service area. Priority foundation violation 7-38-020(a) no citation issued, still within time frame to correct.
2. 51
  Plumbing installed; proper backflow devices
  5-205.15 observed leaking toilet in banquet bathroom. When toilet is flushed water leaks from top of toilet. Instructed manager to repair.
3. 55
  Physical facilities installed, maintained & clean
  6-501.13 observed dirt and debris build up on floors throughout kitchen including in prep area, in dry storage area, and around dish area. Instructed manager to clean.
FailJun 7, 2023CanvassRisk 1 (High)
1. 9
  No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
  Observed employee slice carrot cake and touch cake with bare hands to transfer it to plate. Instructed not to touch food with bare hands and to use gloves or other utensils. Carrot cake slice discarded. Priority violation 7-38-010 citation issued.
2. 22
  Proper cold holding temperatures
  Observed tcs foods held at inadequate temperatures ranging from 46-50 f. Instructed manager to ensure all cold food is held at 41 f and below. Manager discarded .25 pounds of ham, 1 pound of tomatoes, and .25 pounds of cheese. Priority violation 7-38-005 citation issued.
3. 38
  Insects, rodents, & animals not present
  Observed more than 100 rodent droppings in facility including in dry storage room, employee toilet room and near kitchen exit door. Instructed manager to service all affected areas. Priority foundation violation 7-38-020(a) citation issued.
4. 38
  Insects, rodents, & animals not present
  Observed insect glue boards directly on counter near coffee maker and on shelf directly above toaster. Instructed manager to remove glue boards from food prep areas.
5. 38
  Insects, rodents, & animals not present
  Observed dead roach in pan inside deli top cooler. Instructed manager to remove.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed shelving units with heavy rust build up in unused walk in cooler and in dry storage area. Instructed manager to repaint or replace.
7. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no test strips on site for measuring chemical sanitizer. Instructed manager to provide chlorine test strips.
8. 51
  Plumbing installed; proper backflow devices
  Observed leaking toilet in banquet bathroom. When toilet is flushed water leaks from top of toilet. Instructed manager to repair.
9. 52
  Sewage & waste water properly disposed
  Observed inadequate waste water disposal at three compartment sink. When one compartment drains another one floods. Instructed manager to service 3 compartment sink. Priority violation 7-38-030 (c). Citation issued
10. 55
  Physical facilities installed, maintained & clean
  Observed dirt and debris build up on floors throughout kitchen including in prep area, in dry storage area, and around dish area. Instructed manager to clean.
11. 56
  Adequate ventilation & lighting; designated areas used
  Observed vents with heavy dust build up in toilet rooms adjacent to dinning room. Instructed manager to clean.
PassJul 1, 2022Canvass Re-InspectionRisk 1 (High)
1. 37
  Food properly labeled; original container
  3-302.12 instructed to label some food storage containers identified with common name (flour, sugar etc).
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-102.11 instructed not to use grocery bags for food storage inside reach-in freezer. Must use food grade storage bags.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-102.11 instructed to repaint top and sides of grease box with rust accumulation underneath 3 compartment sink in rear dishwashing area.
ConditionalJun 23, 2022CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Instructed to provide handwashing signage at handsinks in prep area.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Instructed to clean and maintain interior surfaces of ice machine with minimal build-up in rear prep area.
3. 22
  Proper cold holding temperatures
  Found tcs cold foods held at improper temperature requirement during storage inside prep cooler (air temperature of 49.9f) in the the prep/cooking area. Sliced ham at 48.1f, eggs at 62.0f, feta cheese at 58.5f, pancake mix at 48.9f, sliced tomatoes at 49.8f. Instructed manager, tcs foods must maintain cold holding temperature of below 41.0f and hot holding temperature of above 135.0f. Manager discarded the said food products. Total weight 15 lbs, total value $ 150.00 priority violation 7-38-005 citation issued
4. 33
  Proper cooling methods used; adequate equipment for temperature control
  Found prep cooler (prep/cooking area) with tcs fods at improper temperature requirement with an air temperature of 49.9f. Instructed manager, all coolers with tcs foods must maintain cold holding temperature of below 41.0f. Instructed to repair. Prep cooler is tagged 'held for inspection' instructed not to use until repaired (see comments below). Priority violation 7-38-005 citation issued
5. 37
  Food properly labeled; original container
  Instructed to label some food storage containers identified with common name (flour, sugar etc).
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to repaint top and sides of grease box with rust accumulation underneath 3 compartment sink in rear dishwashing area.
7. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed not to use grocery bags for food storage inside reach-in freezer. Must use food grade storage bags.
8. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain interior of all storage cabinets in front prep area, interior surfaces of all handwashing sinks in front and in rear prep area.
9. 51
  Plumbing installed; proper backflow devices
  Instructed to repair slow draining handswashing sink in rear prep/dishwashing area and in front prep/server area.
10. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floors with grease and dried food debris accumulation along the walls and in all corners throughout rear prep/dishwashing area, storage area and floors inside walk-in freezer.
11. 56
  Adequate ventilation & lighting; designated areas used
  Instructed to replace non working lightbulbs inside rear dry food storage room to provide additional lighting.
12. 57
  All food employees have food handler training
  Found food handlers with expired food handler training certificate. Instructed to provide current certificate.
13. +1 more
PassJun 30, 2021Canvass Re-InspectionRisk 1 (High)
FailJun 23, 2021CanvassRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Clean the interior of the microwave, storage shelves between the steam table and prep cooler, deep fryer, grill, stove, and steam table.
2. 55
  Physical facilities installed, maintained & clean
  Observed broken and missing floor tiles in the dish washing area. Must replace broken or missing floor tiles.
3. 55
  Physical facilities installed, maintained & clean
  Clean the wall behind the cooking equipment and steam table. Clean the walls of the employee washroom.
4. 60
  Previous core violation corrected
  Previous core violations from report #2485081 on 2/23/21 not corrected: 47 - 4-101.19 observed rust on the wire storage shelves in the prep cooler and walk-in cooler. Management instructed to repaint or replace the rusted wire storage shelves. 47 - 4-101.19 remove the aluminum foil lining on the bottom shelves of prep tables, steam tables and other equipment in the food prep area. 49 - 4-602.13 clean the interior of the ice cream freezer and storage shelf above the ice cream freezer at the beverage service counter. Clean the interior of the prep coolers and freezer and the top of the dish machine. 52 - 5-403.12 observed standing water on the floor at the cook's line and in the dishwashing area. Management instructed to maintain the floor dry. 55 - 6-501.12 clean the grease on the floor of the food prep area under the cooking equipment and prep tables. Clean the floor in the dry storage room. 56 - 6-303.11 observed inadequate lighting in the dry storage room. Management instructed to replace the burnt out lights. Priority foundation 7-42-090.
ConditionalFeb 23, 2021Canvass Re-InspectionRisk 1 (High)
1. 23
  Proper date marking and disposition
  3-501.18 observed ready-to-eat, tcs foods stored in the walk-in cooler without being date marked. Also observed ready-to-eat tcs foods stored with a date mark past the maximum use by date of 7 days. Observed sausage gravy, sausage, soup, cooked potatoes, coleslaw, cooked chorizo sausage either not date marked or stored past the maximum use by date in the walk-in cooler. Management voluntarily discarded all foods which were not date marked or stored past the 7 day maximum. Priority 7-38-005. Citation issued.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-101.19 remove the aluminum foil lining on the bottom shelves of prep tables, steam tables and other equipment in the food prep area.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-101.19 observed rust on the wire storage shelves in the prep cooler and walk-in cooler. Management instructed to repaint or replace the rusted wire storage shelves.
4. 49
  Non-food/food contact surfaces clean
  4-602.13 clean the interior of the ice cream freezer and storage shelf above the ice cream freezer at the beverage service counter.
5. 49
  Non-food/food contact surfaces clean
  4-602.13 clean the interior of the prep coolers and freezer and the top of the dish machine.
6. 52
  Sewage & waste water properly disposed
  5-403.12 observed standing water on the floor at the cook's line and in the dishwashing area. Management instructed to maintain the floor dry.
7. 55
  Physical facilities installed, maintained & clean
  6-501.114 remove all unused and soiled equipment from the shelves in the food prep area.
8. 55
  Physical facilities installed, maintained & clean
  6-201.15 observed cardboard stored flat on the ground beneath the rubber mats in the prep area. Management instructed to remove the cardboard from the floor.
9. 55
  Physical facilities installed, maintained & clean
  6-501.12 clean the grease on the floor of the food prep area under the cooking equipment and prep tables. Clean the floor in the dry storage room.
10. 56
  Adequate ventilation & lighting; designated areas used
  6-303.11 observed inadequate lighting in the dry storage room. Management instructed to replace the burnt out lights.
11. 56
  Adequate ventilation & lighting; designated areas used
  6-305.11 observed an employee's coat stored on top of boxes of oil in the food prep area. Management instructed that all employee's personal items must be stored in the closet.
12. 59
  Previous priority foundation violation corrected
  8-404.13(b)(3) previous priority foundation violation from report #2484973 on 2/19/21 not corrected: 60 - previous core violations were not corrected from report #2359915 on 2/5/20: 49 - must clean food debris build up from wheel bases of all cooking, storing and dishwashing equipment. 55 - observed dirty wall with excessive food splatter behind cooking line, food prep area and walls behind dishwashing area the cooks line and gas stove. Grease on wall fan at the rear kitchen. Must clean and maintain all. Priority 7-42-090. Citation issued.
FailFeb 19, 2021Canvass Re-InspectionRisk 1 (High)
1. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  4-903.11 observed water leaking from the ceiling in the food prep area around the dish machine ventilation hood and in the dry storage room. Management instructed to repair all sources of water leaks.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-101.19 observed rust on the wire storage shelves in the prep cooler and walk-in cooler. Management instructed to repaint or replace the rusted wire storage shelves.
3. 49
  Non-food/food contact surfaces clean
  4-602.13 clean the interior of the prep coolers and freezer and the top of the dish machine.
4. 52
  Sewage & waste water properly disposed
  5-403.12 observed standing water on the floor at the cook's line and in the dishwashing area. Management instructed to maintain the floor dry.
5. 55
  Physical facilities installed, maintained & clean
  6-201.15 observed cardboard stored flat on the ground beneath the rubber mats in the prep area. Management instructed to remove the cardboard from the floor.
6. 55
  Physical facilities installed, maintained & clean
  6-501.12 clean the grease on the floor of the food prep area under the cooking equipment and prep tables. Clean the floor in the dry storage room.
7. 59
  Previous priority foundation violation corrected
  8-404.13(b)(3) previous priority foundation violation not corrected from report #2484659 on 2/9/21: 60 - previous core violations were not corrected from report #2359915 on 2/5/20: 49 - must clean food debris build up from fryer cabinet, wheel bases of all cooking, storing and dishwashing equipment. 55 - observed dirty wall with excessive food splatter behind cooking line, food prep area and walls behind dishwashing area the cooks line and gas stove. Grease on wall fan at the rear kitchen. Must clean and maintain all. Priority 7-42-090. Citation issued.
FailFeb 9, 2021CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no written employee health policy on the premises. Management instructed to have a signed employee health policy for each employee. Priority foundation 7-38-010. No citation issued.
2. 25
  Consumer advisory provided for raw/undercooked food
  Observed no consumer advisory disclosure on the menu for raw or undercooked foods. Management instructed to describe and disclose which foods can be ordered raw or undercooked and link those items to the reminder statement. Priority foundation 7-38-005. No citation issued.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed rust on the wire storage shelves in the prep cooler and walk-in cooler. Management instructed to repaint or replace the rusted wire storage shelves.
4. 49
  Non-food/food contact surfaces clean
  Clean the interior of the prep coolers and freezer and the top of the dish machine.
5. 51
  Plumbing installed; proper backflow devices
  The exposed hand washing sink next to the 3 compartment sink is slow draining. Management instructed to repair. Repair the toilets in the women's washroom and in the banquet room.
6. 52
  Sewage & waste water properly disposed
  Observed standing water on the floor at the cook's line and in the dishwashing area. Management instructed to maintain the floor dry.
7. 54
  Garbage & refuse properly disposed; facilities maintained
  Observed garbage overflowing over the top of the garbage dumpster so that the dumpster lids could not be closed. Management instructed to maintain adequate garbage pickup so that the garbage does not overflow over the top of the dumpster. Priority foundation 7-38-020(b). Citation issued.
8. 55
  Physical facilities installed, maintained & clean
  Clean the grease on the floor of the food prep area under the cooking equipment and prep tables. Clean the floor in the dry storage room.
9. 55
  Physical facilities installed, maintained & clean
  Observed cardboard stored flat on the ground beneath the rubber mats in the prep area. Management instructed to remove the cardboard from the floor.
10. 58
  Allergen training as required
  Observed the certified food manager without an allergen training certificate. Management instructed to show proof of training for all certified food managers.
11. 60
  Previous core violation corrected
  Previous core violations were not corrected from report #2359915 on 2/5/20: 37 - all bulk and working food ingredient containers must be labeled with contents name.must label food storage containers when food is not in original package. 41 - 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. 48 - observed no sink stoppers for the ware washing 3 compartment sinks.instructed to provide and maintain. 49 - must clean food debris build up from fryer cabinet, wheel bases of all cooking, storing and dishwashing equipment. 55 - observed dirty wall with excessive food splatter behind cooking line, food prep area and walls behind dishwashing area the cooks line and gas stove. Grease on wall fan at the rear kitchen. Must clean and maintain all. Priority foundation 7-42-090. No citation issued.
No verdictJan 7, 2021Non-InspectionRisk 1 (High)
ConditionalFeb 5, 2020Canvass Re-InspectionRisk 1 (High)
1. 5
  Procedures for responding to vomiting and diarrheal events
  Observed clean-up of vomiting and diarrhea procedure on site but clean-up kit on premises during inspection observed to be blood borne pathogen clean up kit with out proper sanitizing solution . Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation. No citation issued. 7-38-005
2. 37
  Food properly labeled; original container
  All bulk and working food ingredient containers must be labeled with contents name.must label food storage containers when food is not in original package
3. 41
  Wiping cloths: properly used & stored
  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
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must clean floors in build in walk in freezer not in use and must remove door to provide proper ventilation
5. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no sink stoppers for the ware washing 3 compartment sinks.instructed to provide and maintain.
6. 49
  Non-food/food contact surfaces clean
  Must clean food debris build up from fryer cabinet,wheel bases of all cooking,storing and dishwashing equipment.
7. 55
  Physical facilities installed, maintained & clean
  Noted clutter of equipment and other unused items on floors in rear storage room by exit door .must elevate all items to allow cleaning and remove all unnecessary items.
8. 55
  Physical facilities installed, maintained & clean
  Noted dirty and dusty ceiling tiles, fans in kitchen at the rear and front prep areas. Instructed to clean and maintain.
9. 55
  Physical facilities installed, maintained & clean
  Observed dirty wall with excessive food splatter behind cooking line, food prep area and walls behind dishwashing area the cooks line and gas stove. Grease on wall fan at the rear kitchen. Must clean and maintain all.
10. 55
  Physical facilities installed, maintained & clean
  Must repair and clean damaged and dirty rear exit storm door and must repair severally damaged door leading to dry storage
FailJan 29, 2020CanvassRisk 1 (High)
1. 5
  Procedures for responding to vomiting and diarrheal events
  Observed clean-up of vomiting and diarrhea procedure on site but clean-up kit on premises during inspection observed to be blood borne pathogen clean up kit with out proper sanitizing solution . Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation. No citation issued. 7-38-005
2. 16
  Food-contact surfaces: cleaned & sanitized
  Observed no sanitizing solution on site for sanitizing equipment and utensils during washing in 3 compartment sink 3 compartment sink . Priority violation 7-38-005 citation issued
3. 23
  Proper date marking and disposition
  Observed ready to eat, temperature control for safety foods (beef roast, gyro , )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
4. 37
  Food properly labeled; original container
  All bulk and working food ingredient containers must be labeled with contents name.must label food storage containers when food is not in original package
5. 41
  Wiping cloths: properly used & stored
  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
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must clean floors in build in walk in freezer not in use and must remove door to provide proper ventilation
7. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no sink stoppers for the ware washing 3 compartment sinks.instructed to provide and maintain.
8. 49
  Non-food/food contact surfaces clean
  Must clean food debris build up from fryer cabinet,wheel bases of all cooking,storing and dishwashing equipment.
9. 51
  Plumbing installed; proper backflow devices
  Must repair leaking rinse faucet by pre-rinse dishmachine area,must repair the small leak under the dishmachine drain.
10. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Must clean and maintain clean plumbing fixtures in all employee and public bathrooms
11. 55
  Physical facilities installed, maintained & clean
  Noted clutter of equipment and other unused items on floors in rear storage room by exit door .must elevate all items to allow cleaning and remove all unnecessary items.
12. 55
  Physical facilities installed, maintained & clean
  Must clean debris build up from floor along wall bases in prep and dish washing areas and front service area.(soda syrup leak)
13. +4 more
PassMar 12, 2019LicenseRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Instructed to install and maintain a splash guard at the right side of the hand washing sink located in rear banquet room.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Cutting boards with open seams and dark stains. Must refinish or replace damaged or stained cutting boards.
3. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean exterior/top of grease trap box underneath the dish washing 3 compartment sink to remove grease build-up.
4. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and organize front main kitchen food prep area and dry storage room and rear banquet room and remove unnecessary articles due to potential pest harborage and to maintain. -
5. 55
  Physical facilities installed, maintained & clean
  Instructed to replace worned-out torn floor mats in main cooking prep area and to maintain.
6. 55
  Physical facilities installed, maintained & clean
  Instructed to replace broken floor tiles in rear dry storage room and maintain to smooth,easily cleanable surfaces.
7. 56
  Adequate ventilation & lighting; designated areas used
  Instructed to replace burnt-out light bulbs for light fixture at rear dry storage room and maintain adequate lighting and to maintain.
No verdictMar 1, 2019LicenseRisk 1 (High)

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

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What it gets cited for

5530×
Physical facilities installed, maintained & clean
4721×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
4914×
Non-food/food contact surfaces clean
569×
Adequate ventilation & lighting; designated areas used
388×
Insects, rodents, & animals not present
517×
Plumbing installed; proper backflow devices
166×
Food-contact surfaces: cleaned & sanitized
375×
Food properly labeled; original container

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 2652370 — a business that changed hands may carry history from its predecessor.