RestaurantLicence 1679829

The Gage

24 S Michigan Ave, Chicago 60603

Latest verdictPassFeb 9, 2026 · 8 months ago

Inspections26since May 26, 2010

Fail rate19.2%5 of 26 verdictscitywide 22.4% · below 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

Pass46%
Conditional35%
Fail19%

26 inspections from 2010 to 2026 · hover a mark

20132016201920222025

PassFeb 9, 2026Canvass Re-InspectionRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  3-307.11 .: must provide a splash guard at hand sink in 1st fl. Bar area next to dump sink
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  : 4-101.19 : must eliminate crates used for food storage in walk in cooler and place on adequate shelving units.must remove rust from walk in cooler cooler shelves.
3. 55
  Physical facilities installed, maintained & clean
  : 6-501.13 : must clean food debris build up from floor drains.
4. 57
  All food employees have food handler training
  2-102.13 : observed expired food handlers training for some employees must provide and maintain.
FailFeb 2, 2026CanvassRisk 1 (High)
1. 8
  Hands clean & properly washed
  Observed poor hygienic practies by dish washer handling dirty and then clean dishes wearing plastic gloves and not changing gloves & washing hands after every possible contamination.(priority 7-38-010)(cos)(citation issued)
2. 9
  No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
  Observed bare hand contact with ready to eat foods by food handler observed food handler put several hand fulls of cooked french fries on a plate for service.product was discarded by manager.must provide a barrier (tongs, gloves,deli paper )to handle ready to eat foods.(priority 7-38-010)(cos)(citation issued)
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Must provide hand washing signs at hand sinks in butcher room,cook line,1st & basement bar areas & beverage station.
4. 10
  Adequate handwashing sinks properly supplied and accessible
  Must adjust faucet handle to stay on longer to wash hands in unisex toilet room.must repair or replace unisex & men's middle toilet room hand sink faucet in poor repair.
5. 22
  Proper cold holding temperatures
  Observed improper temperatures of tcs foods such as 4lbs. Cooked rice-44.3f and 30lbs.cooked lamb shanks-51.8f-53.2f inside of walk in cooler. Product was discarded by manager.must have cold holding foods at 41.0f or below.appx.34lbs. $551.(priority 7-38-005)(cos)(citation issued)
6. 37
  Food properly labeled; original container
  Must label food storage containers when food is not in original package.
7. 38
  Insects, rodents, & animals not present
  Observed evidence of appx. 15 or more live small flies on walls and flying around in 1st & basement bar areas.recommended to have a pest control operator to service premises on or after 2/2/26.(priority foundation 7-38-020(a)(citation issued)
8. 39
  Contamination prevented during food preparation, storage & display
  Must provide a splash guard at hand sink in 1st fl. Bar area next to dump sink.
9. 43
  In-use utensils: properly stored
  Observed scoops stored inside of bulk food containers and on topside of containers must store in a clean manner.
10. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Observed preset table wear not covered & glasses not inverted to prevent contamination must set properly to prevent contamintaion.
11. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Must invert multi-use utensils on dish storage shelves.
12. 46
  Gloves used properly
  Observed improper useage of plastic gloves by dish washer.
13. +12 more
PassAug 15, 2024Canvass Re-InspectionRisk 1 (High)
FailAug 8, 2024CanvassRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  Observed black slime buildup on the top interior shoot of restaurant used for human consumption. Priority foundation violation, 7-38-005. Citation issued.
ConditionalMay 2, 2023ComplaintRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  High temp dish machine not sanitizing at final rinse of 122f. Instructed manager to provide 180f final rinse temperature. Machine was being used during inspection. Priority violation 7-38-025.
2. 22
  Proper cold holding temperatures
  Tcs food held at improper temperature. Found 2 large container (20lbs) of beef gravy held in walk-in cooler at 66.4f, food item placed in cooler a day before. Instructed mgr to hold cold tcs foods at 41f or lower. 30lb of gravy discarded valued at $60. Priority violation 7-38-005.
3. 33
  Proper cooling methods used; adequate equipment for temperature control
  Improper cooling method used for tcs foods ( cooked chicken, thick gravy ), using large deep tubs for cooling down hot food, covered tightly. Instructed manager to use shallow/small containers, uncover or cover loosely when cooling down tcs foods. Priority foundation violation 7-38-005.
4. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Deli cups not air dried after washing, instructed to air dry all food utensils after washing.
ConditionalNov 15, 2022ComplaintRisk 1 (High)
1. 23
  Proper date marking and disposition
  Observed prepared tcs food items (cooked pasta) in containers in walk in cooler without labels. Instructed to provide discard date labels (not to exceed 7 days) on all foods prepared on site and held for more than 24 hours and maintain. Manager corrected on site priority foundation violation 7-38-005. Citation issued.
2. 37
  Food properly labeled; original container
  Observed flour and salt out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.
3. 41
  Wiping cloths: properly used & stored
  Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.
4. 43
  In-use utensils: properly stored
  Observed ice scoop laying on top of ice in bar. Instructed manager to store ice scoop handle up above ice to prevent contamination.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cutting board on main cook line covered with deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable surfaces.
ConditionalOct 17, 2022ComplaintRisk 1 (High)
1. 9
  No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
  Observed food handler touch ready-to-eat food bacon with bare hands and add to salad in kitchen at food line. Also noted food handler touch ready to eat food cut orange with bare hands at bar. Food employees’ may not contact exposed, ready-to-eat food with their bare hands. Must use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Priority violation. 7-38-010. Citation issued.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Observed both low temperature dish machine in first floor bar and low temperature dish machine in basement bar area maintaining improper chemical sanitizer readings of 0ppm of chlorine. Instructed to repair machines so that they are capable of delivering sanitizer at proper concentrations of 50-100ppm of chlorine. Priority violation 7-38-025. Citation issued
3. 22
  Proper cold holding temperatures
  Observed tcs foods at improper temperatures. Found chicken in the walk-in cooler @ 64.3f andshort ribs @ 48.4f in cold holding cooler. Instructed all tcs foods must be held at 41f or less at all times. Manager voluntarily discarded food during inspection. Priority violationi 7-38-005. Citation issued.
4. 37
  Food properly labeled; original container
  Observed flour and salt out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.
5. 41
  Wiping cloths: properly used & stored
  Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.
6. 43
  In-use utensils: properly stored
  Observed ice scoop laying on top of ice in bar. Instructed manager to store ice scoop handle up above ice to prevent contamination.
7. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cutting board on main cook line covered with deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable surfaces.
8. 49
  Non-food/food contact surfaces clean
  Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables. Instructed manager to clean and maintain.
9. 55
  Physical facilities installed, maintained & clean
  Observed debris on floors along walls and corners in dish area. Instructed manager to clean and maintain.
10. 56
  Adequate ventilation & lighting; designated areas used
  Observed 1 burnt out light bulb in the main prep line. Instructed to replace
11. 58
  Allergen training as required
  Observed no allergen training on site at time of inspection for certified manager. Instructed all employees holding city of Chicago foodservice manager certificates must complete allergen training and maintain records thereof on site at all times
ConditionalMar 29, 2021CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Obstructed hand wash sink in dish room, found a large tub of frozen fish placed in sink to thaw. Instructed not to use hand sink for other than hands washing. Priority foundatio violation 7-38-030(c)
2. 16
  Food-contact surfaces: cleaned & sanitized
  High temperature dish washing machine not sanitizing at final rinse while machine being used, final rinse temp at 109f. Instructed manger to provide 180f or higher. Priortiy violation 7-38-025. By the end of inspection a repair man arrived and repaired washer final rinse.
3. 29
  Compliance with variance/specialized process/HACCP
  Not conforming with approved HACCP plan, found 15 lbs vacuum packaged foods( beef,chicken..) in walk-in cooler with no dates or labels. Instructed to date and comply with all record keeping. Priority foundation violation 7-38-005. Food discarded valued at $200.
ConditionalDec 4, 2019CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand wash signage at hand wash sink in bar. Instructed to install and maintain.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Observed a build up of black slime on interior of ice machine being used to produce ice for human consumption. Instructed to remove all ice, clean, sanitize, and maintain. Priority foundation violation 7-38-005. Citation issued.
3. 22
  Proper cold holding temperatures
  Observed the following time/temperature control for safety foods being held at the following improper temperatures: scallops at 46.4f, mussels at 49.4, hamburgers at 46.4f, and beef at 51.8f. Management voluntarily discarded approximately 20lbs of mussels valued and 1 gallon of scallops valued at approximately $200 and 15 lbs of hamburgers and beef valued at approximately $100. Instructed to maintain all time/temperature control for safety food items at or below 41f. Priority violation 7-38-005. Citation issued.
4. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed two coolers on cooks line containing tcs foods maintaining improper temperatures. One cooler in the middle of the cooks line was maintaining an improper ambient temperature of 51.6f and the other at the end of the cooks line was maintaining an improper temperature of 57.1f. While on site a repair technician arrived got both coolers to maintain proper temperature. Instructed to maintain all coolers containing tcs items at or below 41f. Priority violation 7-38-005. Citation issued.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cutting boards throughout the cooks line covered in deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable surfaces.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed a torn gasket on prep cooler underneath espresso bar. Instructed to repair or replace and maintain in good working order.
ConditionalAug 27, 2018ComplaintRisk 1 (High)
1. 1
  Person in charge present, demonstrates knowledge, and performs duties
  Observed priority violation noted. Please see violation #9. Priority foundation. No citation issued.
2. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no employee health policy on site. Instructed to provide an employee health policy that includes a signed acknowledgement by each employee and maintain. Priority foundation. No citation issued.
3. 9
  No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
  Observed bare hand contact with ready to eat celery for drinks by a bartender behind the bar and bare hand contact with ready to eat bread by a food handler in the food prep area. Instructed to never allow bare hand contact with ready to eat foods and to always wash hands and use food grade disposable gloves when handling all ready to eat foods at all times. Manager instructed employees to discard said items, wash hadns and put on food grade disposable gloves during the inspection. Priority violation. Citation issued 7-38-010.
4. 16
  Food-contact surfaces: cleaned & sanitized
  Observed soda gun nozzles with a minor accumulated debris located at the downstairs bar area. Instructed to clean and maintain.
5. 36
  Thermometers provided & accurate
  Observed some prep cooler units without thermometers. Instructed to provide and maintain. Priority foundation. No citation issued.
6. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Observed glassware and utensils being pre-set on the customer dining tables without protection from possible contamination. Instructed to invert glassware and cover utensils so that they are protected from contamination at all times.
7. 49
  Non-food/food contact surfaces clean
  Observed a black substance on the walls located around the high temperature dish machine in the food prep area. Instructed to clean and maintain.
8. 55
  Physical facilities installed, maintained & clean
  Observed crevices, on the wall under the prep table located across from the high temperature dish machine. Instructed to seal and make surface smooth and easily cleanable and maintain.
PassApr 12, 2018Recent InspectionRisk 1 (High)
PassApr 6, 2018ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed cutting boards stained with deep dark grooves attached to the prep coolers located across from the cooking equipment. Instructed to replace.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed accumulated food debris on the floors located in the food prep area. Instructed to clean and maintain.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed leak on the hot water knob at the 1 compartment sink behind the 1st floor bar. Instructed to repair and maintain.
PassMar 9, 2018Complaint Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed cutting boards stained with deep dark grooves attached to the prep coolers located across from the cooking equipment. Instructed to replace.
2. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed leak on the hot water knob at the 1 compartment sink behind the 1st floor bar. Instructed to repair and maintain.
FailMar 2, 2018ComplaintRisk 1 (High)
1. 29
  Previous minor violation(s) corrected 7-42-090
  Observed previous minor violation not corrected from report #1982613 dated 2/3/17; 35 observed the wall in disrepair behind the booster heater next to the high temperature dish machine in the dish room. Instructed to repair and maintain all walls. Instructed to correct previous minor violation and maintain. Serious violation 7-42-090.
2. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Observed tables being preset without utensils protected and glassware inverted. Instructed to not preset tables or set tables with glassware inverted and utensils protected or set tables upon guest arrival and maintain.
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed cutting boards stained with deep dark grooves attached to the prep coolers located across from the cooking equipment. Instructed to replace.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed leak on the hot water knob at the 1 compartment sink behind the 1st floor bar. Instructed to repair and maintain.
PassFeb 3, 2017Canvass Re-InspectionRisk 1 (High)
1. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed the wall in disrepair behind the booster heater next to the high temperature dish machine in the dish room. Instructed to repair and maintain all walls.
2. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the 3 compartment sink with plastic used as a drain stopper and the waste pipe leaking at the cookline exposed handsink. Instructed to provide and maintain proper drain stoppers and repair all plumbing.
3. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Observed a 2 door prep cooler in the prep area with no thermometer. Instructed to provide and maintain thermometers inside of all prep coolers.
FailJan 24, 2017CanvassRisk 1 (High)
1. 16
  Food protected during storage, preparation, display, service and transportation
  Observed the interior food contact surfaces of both ice machines inside of the prep area with mold and a pinkish grey substance. Instructed to discard all ice and clean and maintain the interior food contact surfaces of the ice machines. Serious violation 7-38-005(a)
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed the wall in disrepair behind the booster heater next to the high temperature dish machine in the dish room. Instructed to repair and maintain all walls.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the 3 compartment sink with plastic used as a drain stopper and the waste pipe leaking at the cookline exposed handsink. Instructed to provide and maintain proper drain stoppers and repair all plumbing.
4. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Observed a 2 door prep cooler in the prep area with no thermometer. Instructed to provide and maintain thermometers inside of all prep coolers.
5. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  Observed a food handler with no hair restraint. Instructed to provide and maintain a hair restraint at all times food is handled.
ConditionalMay 24, 2016CanvassRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Potentially hazardous foods stored at improper temperature, found 20 lbs of black bean soup stored in a large plastic container at 58.3f in walk-in cooler, container placed in cooler a day before. Instructed mgr to cool potentially hazardous foods properly and hold at 40f or lower. Item discarded valued at $25. Critical citation issued 7-38-005.
2. 8
  Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
  Found both low temp dish washing machines at bar with no traces of sanitizer on test strips, machines being used during inspection. Instructed to provide proper sanitizer concentration. Both machines are tagged, not allowed to use. Must contact the office of cdph for tag removal request when ready. Critical citation issued 7-38-030
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Food debris noted on under prep cooler in main kitchen, instructed to clean and maintain.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Several light fixtures at kitchen ceiling missing a shield. Instructed to install.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Drain lines for soda guns at bar not connected, instructed to connect.
6. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Open containers of employees drinks above food prep tables, instructed to keep away or provide lids.
7. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  Food handlers not wearing hair restraints, also cooks with beard not wearing beard restraints. Instructed to wear.
PassSep 4, 2015ComplaintRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floor under the cooking equipment on the front cookline with accumulated grease and food debris. Instructed to clean and maintain the floors.
2. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the hot knob leaking at the prep area 3 compartment sink. Instructed to repair and maintain all plumbing.
3. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  Observed food handlers with no hair restraints. Instructed to provide and maintain hair restraints while handling food.
PassJul 20, 2015Canvass Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed the cutting boards throughout the prep area with deep dark groovesand discoloration. Instructed to replace and maintain all cutting boards.
FailJul 13, 2015ComplaintRisk 1 (High)
1. 12
  Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
  Observed the bar, rear prep and dish washing exposed hand sinks with no paper towels. Instructed to provide and maintain a method for hand drying at all hand washing facilities. Critical violation 7-38-030
2. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Observed approximately 20 live fruit flies on the walls surrounding the mop sink by the dish washing room. Instructed to provide additional pest control to minimize or eliminate the pest activity. Serious violation 7-38-020
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed the cutting boards throughout the prep area with deep dark groovesand discoloration. Instructed to replace and maintain all cutting boards.
4. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed the wet mop stored inside of the mop bucket at the mop sink. Instructed to hang or invert all wet mops.
ConditionalAug 15, 2014CanvassRisk 1 (High)
1. 12
  Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
  No hand soap provided at bar hand sinks while observing an employee slicing limes and lemons at bar. Instructed to disignate a hand sink at bar area with soap and paper towels. Critical citation issued 7-38-030.
2. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Bulk food containers not labeled, instructed to label
3. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Clean coffee mug racks stored too close to mop sink, instructed to keep away.
4. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Missing lids on bar ice bins, instructed to install. Exposed unclean wood panel under bar counter, instructed to seal. Drain lines for soda guns at bar not draining properly, instructe dto repai and maintain. Damaged cooler door gaskets, instructed to repalce.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Missing a light shield at rear prep area ceiling light fixture, instructed to install.
6. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Ice bucket stored on floor, instructed to keep off.
PassSep 9, 2013CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must detail clean and maintain the interior of all cooking equipment.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must detail clean and maintain floors in all corners, storage areas and under/around all heavy equipment.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Must detail clean and maintain walls around sinks, dishmachine and cooking equipment in prep area.
PassNov 9, 2012CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must replace all cutting boards with deep dark grooves in the prep area.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must elevate all items off the floor atleast 6" inside the walk in cooler.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must detail clean and maintain floors in all corners.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Must provide a shield to the light above the pastry prep area.
PassMay 18, 2011CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Broken rubber gaskets at drawer coolers, instructed to replace.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Drain pipe inside prep cooler not connected properly and dripping at the lower shelf inside cooler, instructed to connect to drain outside cooler.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  All utensils shall be thoroughly cleaned and sanitized after each usage. Cooling unit in walk-in cooler not clean, debris stuck on back, instructed to clean and maintain.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floor in poor repair at main prep line. Holes trapping waste water, instructed to seal and maintain.
PassMay 28, 2010ConsultationRisk 1 (High)
ConditionalMay 26, 2010CanvassRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Found main kitchen walk-in cooler temperature at 62.8f, where perishable are stored and cooled down, instructed to maintain cooler temps at 40f or lower, cooler is tagged, not allowed to use for perishable storage, must fax a tag removal request when ready.
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  All cold food shall be stored at a temperature of 40f or less. Found the following food items stored at improper temps: 35 lbs of raw elk meat at 49.2f, 7 lbs of chicken broth at 50.2f, 24lbs of heavy cream at 49.8, 7lbs of ham at 50.3f and 6 gal of milk at 49.0. All foods were stored in walk-in cooler for more than a day, instructed to store such foods at 40f or lower. Food items discarded valued at $638.
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must replace broken rubber gaskets at prep coolers.
4. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  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 good working refrigeration thermometer to all coolers kept in the warmest part of cooler.
5. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. Ice scoops must be stored off ice cubes in bar area ice bins

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

3210×
Food and non-food contact surfaces properly designed, constructed and maintained
388×
Insects, rodents, & animals not present
477×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
557×
Physical facilities installed, maintained & clean
167×
Food-contact surfaces: cleaned & sanitized
346×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
335×
Proper cooling methods used; adequate equipment for temperature control
104×
Adequate handwashing sinks properly supplied and accessible

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 1679829 — a business that changed hands may carry history from its predecessor.