Elephant & Castle Pub & Restaurant

Thermometers provided & accurate

4-204.112(b) : observed no thermometers for prep coolers on main prep line must provide and maintain.

Insects, rodents, & animals not present

6-202.15 : observed front man door along bottom right corner with a gap must make door tight fitting to prevent insect entry.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.12 : must repair or replace discolored and deep grooves on cutting boards.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.11 : must adjust loose door gaskets on prep coolers.must remove rusty screws from interior of ice machine to be in good repair.

Non-food/food contact surfaces clean

4-601.11(b) : must clean grease and food debris build up from fryer cabinets, wheel bases,grill tables,dish racks.must defrost ice build up in reach in freezer.must delime dish machine.

Physical facilities installed, maintained & clean

6-201.13 : must grout floor in main prep area .

Adequate ventilation & lighting; designated areas used

6-202.11 : must replace burntout light at hood of cooking equipment.

Adequate ventilation & lighting; designated areas used

6-501.14 : must clean debris build up from filters at hood of cooking equipment.

Adequate handwashing sinks properly supplied and accessible

5-202.12 (b-d) : must repair or replace slow drain at staff men's toilet room hand sink.

Thermometers provided & accurate

: 4-204.112(b) : observed no thermometers for prep coolers on main prep line must provide and maintain.

Insects, rodents, & animals not present

6-202.15 : observed front man door along bottom right corner with a gap must make door tight fitting to prevent insect entry.

Insects, rodents, & animals not present

6-501.111 inspector comments: observed evidence of appx. 50 or more live small flies flying around,on walls and ceilings,pictures in dining room,prep & dish washing areas,bar area,men's staff toilet room,basement (liquor storage/hot water tank/electrical panels).recommended to have a pest control operator to service premises on or after 7/29/26.(priority foundation 7-38-020(a)(citation issued)

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.11 : must adjust loose door gaskets on prep coolers.must remove rusty screws from interior of ice machine to be in good repair.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.12 : must repair or replace discolored and deep grooves on cutting boards.

Non-food/food contact surfaces clean

4-601.11(b) : must clean grease and food debris build up from fryer cabinets, wheel bases,grill tables,dish racks.must defrost ice build up in reach in freezer.must delime dish machine.

Physical facilities installed, maintained & clean

6-201.13 : must grout floor in main prep area and bar area.

Adequate ventilation & lighting; designated areas used

6-202.11 : must replace burntout light at hood of cooking equipment.

Adequate ventilation & lighting; designated areas used

6-501.14 : must clean debris build up from filters at hood of cooking equipment.

Hands clean & properly washed

Observed poor hygienic practices by male dish washer handling dirty dishes and then proceeded to remove clean dishes from dish rack and placed on shelving unit without washing hands.must wash hands after every possible contamination.(priority 7-38-010)(cos)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Must repair or replace slow drain at staff men's toilet room hand sink.

Food-contact surfaces: cleaned & sanitized

Observed a low temperature dish machine in use sanitizing at 0.0 ppm's in bar area.manager changed sanitizer solution during inspection now is reading at 100.0 ppm's at this time.(cos)(priority 7-38-025)(citation issued)

Proper hot holding temperatures

Observed improper temperature of cooked tcs food such as 2lbs. Cooked potatoes at 110.5f in fryer basket .product was discarded by manager must have hot holding foods at 135.0f or above. Appx. 2lbs.$20.(cos)(citation issued)(priority 7-38-005)

Proper cold holding temperatures

Observed improper temperatures of tcs foods such as 5lbs. Raw fish-48.8f dated 7/28/26.5lbs. Raw chicken-48.2f.1lbs. Diced ham-50.0f.4lbs. Cut lettuce-54.9f and 3lbs. Cut mixed greens-48.2f.product was discarded by manager must have cold holding foods at 41.0f or below.appx.18lbs.$170.(priority 7-38-005)(consolidated violation)(cos)

Proper cooling methods used; adequate equipment for temperature control

Observed improper temperatures of 2- door prep cooler at 58.8f and lettuce prep cooler at 54.9f with tcs foods. A held for inspection tag has been placed on units. Must have cold holding units at 41.0f or below.once repaired email:food@cityofchicago.org(priority 7-38-005)(cos)(citation issued)

Thermometers provided & accurate

Observed no thermometers for prep coolers on main prep line must provide and maintain.

Insects, rodents, & animals not present

Observed front man door along bottom right corner with a gap must make door tight fitting to prevent insect entry.

Insects, rodents, & animals not present

Observed evidence of appx. 50 or more live small flies flying around,on walls and ceilings,pictures in dining room,prep & dish washing areas,bar area,men's staff toilet room,basement (liquor storage/hot water tank/electrical panels).recommended to have a pest control operator to service premises on or after 7/29/26.(priority foundation 7-38-020(a)(citation issued)

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must adjust loose door gaskets on prep coolers.must remove rusty screws from interior of ice machine to be in good repair.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must repair or replace discolored and deep grooves on cutting boards.

Non-food/food contact surfaces clean

Must clean grease and food debris build up from fryer cabinets, wheel bases,grill tables,dish racks.must defrost ice build up in reach in freezer.must delime dish machine.

Food properly labeled; original container

3-302.12 : must label food storage containers when food is not in original package.

Utensils, equipment & linens: properly stored, dried, & handled

4-903.11 (a;b;d) : must invert multi-use utensils on dish storage shelves.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.11 : must repair or replace worn door gaskets on both 2- door prep coolers on line.

Non-food/food contact surfaces clean

4-601.11(c) : must clean grease and food debris build up from fryer cabinets and wheel bases,wires & pipes of cooking equipment,grill table,,dish racks. Bar-small prep cooler.

Plumbing installed; proper backflow devices

: 5-205.15 : must repair or replace leaky backflow device on low temperature dish machine in rear dish washing area.

Physical facilities installed, maintained & clean

6-201.13 : must repair or replace damaged concrete floor in beer walk in cooler,basement liquor storage cage areas.loose wall panel near liquor cage in basement,missing ceiling tile in dry food storage area.

Physical facilities installed, maintained & clean

6-501.13 : must clean grease & food debris build up from floor under,around,along wall bases throughout premises including walk in cooler & freezer.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Observed some missing signed employees health policies must provide and maintain.(priority foundation 7-38-010)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Observed hot running water temperatures at hand sinks in men's basement toilet room ranging from 41.6f-86.3f must have hot running water at 100.0f must repair and maintain.(priority 7-38-030(c)(citation issued)

Food-contact surfaces: cleaned & sanitized

Observed low temperature dish machine sanitizing at 0.0 ppm's while being in use.observed sanitizing container empty during inspection.manager changed containers and now at 50 ppm's.(cos)(priority 7-38-025)(cittation issued)

Food properly labeled; original container

Must label food storage containers when food is not in original package.

Insects, rodents, & animals not present

Observed evidence of appx. 30 or more live small flies flying around floor drain & on ceiling in beverage area,bar area on ceiling and dining room of flags hanging from walls. Recommended to have a pest control operator to service premises on or after 2/5/26.(priority foundation 7-38-020(a)(citation issued)

Utensils, equipment & linens: properly stored, dried, & handled

Must invert multi-use utensils on dish storage shelves.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must repair or replace worn door gaskets on both 2- door prep coolers on line.

Non-food/food contact surfaces clean

Must clean grease and food debris build up from fryer cabinets and wheel bases,wires & pipes of cooking equipment,grill table,,dish racks. Bar-small prep cooler.

Plumbing installed; proper backflow devices

Must repair or replace leaky backflow device on low temperature dish machine in rear dish washing area.

Physical facilities installed, maintained & clean

Must repair or replace damaged concrete floor in beer walk in cooler,basement liquor storage cage areas.loose wall panel near liquor cage in basement,missing ceiling tile in dry food storage area.

Physical facilities installed, maintained & clean

Must clean grease & food debris build up from floor under,around,along wall bases throughout premises including walk in cooler & freezer.

All food employees have food handler training

Observed some missing food handlers training for some employees must provide and maintain.

Allergen training as required

No allergen training on site for all city of Chicago food managers. Instructed management that all city of Chicago food managers must complete allergen training and keep certificate(s) on site.

Thermometers provided & accurate

No visible thermometers inside of reach-in prep coolers at the cook-line. Instructed to provide.

Single-use/single-service articles: properly stored & used

Observed single service boxes and aluminum trays stored facing up on the line. Instructed to invert to protect from overhead contamination.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cutting boards with open seams and dark stains at the cook line prep coolers. Must refinish or replace damaged or stained cutting boards.

Non-food/food contact surfaces clean

Observed grease accumulation on the outside of frying equipment and ovens at the cook line. Must detail clean the outside of all frying and cooking and equipment and maintain.

Physical facilities installed, maintained & clean

Observed food and other debris on the floors in the cook line area, between frying and cooking equipment, and in floor drains in the dishwashing area. Instructed to clean and maintain.

Thermometers provided & accurate

Missing thermometer in prep cooler at main kitchen cook line, instructed to install.

Plumbing installed; proper backflow devices

Physical facilities installed, maintained & clean

Peeling paint noted at dish room room ceiling, instructed to remove and maintain.

Adequate ventilation & lighting; designated areas used

Ceiling light fixture at rear prep kitchen missing a shield, instructed to provide.

Food properly labeled; original container

Bulk food not labeled, flour bin missing label. Instructed to label and maintain.

Utensils, equipment & linens: properly stored, dried, & handled

Deli cups not air dried after washing, instructed to air dry all utensils after washing.

Single-use/single-service articles: properly stored & used

Disposable paper cups used as a multi-use food container at prep kitchen. Instructed to use proper utensils.

Proper date marking and disposition

"observed ready-to-eat, time/temperature control for safety (tcs) foods (hummus, cooked pasta, deli meat etc.) not date marked to indicate the product's name and date in which the food must be sold, discarded or consumed within 7 days. Instructed to provide proper labels for date marking and discard date for refrigerated, ready-to-eat, tcs foods held over 24hrs placed in all cold-holding units. Priority foundation violation #7-38-005. No citation issued.

Consumer advisory provided for raw/undercooked food

Observed menu with a disclosure statement and no reminder on the menu for raw or uncooked animal-based food items (beef burgers). Instructed to provide both disclosure statement and reminder on the menu. Informed manager that consumer advisory signage must also be posted in plain view of customer. Instructed to maintain at all times. Priority foundation violation #7-38-005. No citation issued.

Food and non-food contact surfaces properly designed, constructed and maintained

Observed facility scooping hard packed ice cream with no dipper well. Instructed to provide a dipper well or individual portion packed ice cream.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Observed missing floor tiles under the blodgett oven in the kitchen. Instructed to provide and maintain floor tiles.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inadequate lighting in basement walk-in cooler, instructed to provide.

Refrigeration and metal stem thermometers provided and conspicuous

Inaccurate metal stem thermometer with cooks, instructed to provide good working ones.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Cookes with beard not wearing beard restraints, instructed to wear.

Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

Inadequate utensils sanitation, found low temp dish machine with no sanitizer traces on test strips. Instructed mgr to provide proper sanitizer concentration at final rinse. Machine is tagged not allowed to use, must contact the office of cdph for tag removal request. Critical citation issued 7-38-030.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inadequate insects control, found 4 live cockroaches crawling on kitchen's wall. Instructed to eliminate insects activity in all affected areas. Peast control service recommended. Serious citation issued. 7-38-020.

Food and non-food contact surfaces properly designed, constructed and maintained

Missing insulation in basements walk-in cooler cooling lines. Instructed to replace.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Leaky ceiling above 3-comp sink. Instructed to repair.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Cracked light shield on light fixture above 3-comp sink.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Dripp pan leakin in 1st fl walking cooler, clogged drain lines at bar soda guns holder.

Food and non-food contact surfaces properly designed, constructed and maintained

No lid for middle bar ice bin, instructed to provide.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Heavy dust build-up on wall vent above 3-comp sink, instructed to clean.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

No sink stoppers for 3-comp sink, instucted to provide.

Refrigeration and metal stem thermometers provided and conspicuous

Missing refrigeration thermometer for prep cooler, instructed to install.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Observed 2 live roaches behind the 1st floor bar. Instructed to provide additional pest control to minimize/eliminate the pest activity. Also observed a 1/4 inch opening at the bottom of the side door that gives access to the hotel. Instructed to remove openings to provide rodent proof exterior doors. Serious violation 7-38-020

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Observed the floor under the cookline w/debris. Instructed to clean and maintain the floors.

Food in original container, properly labeled: customer advisory posted as needed

Spray bottle not labeled in kitchen, instructed to label and maintian.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Heavy dust build up noted on one door cooler ypper panel, instructed to clean and maintian.

Food in original container, properly labeled: customer advisory posted as needed

Bulk-food bags not containers not labeled, instructed to label and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Bar ice bins missing covers, instructed mgr to install cover and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

3-comp sink missing stoppers, instructed to obtain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Must regrout floor under the dish machine area so as to be smooth and easily cleanable.

Facilities to maintain proper temperature

During inspection found a 1dr upright refrigerator not maintaining proper temperature 55.8f temp refrigerator and a 3dr cooler at 54.5f tagged at this time cdi. All coolers and refrigerators must always maintain 40f and below.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

During inspection found potentially hazardous founds not meeting proper temperature of 40f and below at the 1dr upright refrigerator(3lbs of cut fruit 52.3f, 2lbs of cream cheese 50f, and 1 gallon of milk at 53.4f) in the 3dr cooler found 3lbs of cut fruit 50.1f, 1gallon of egg whites at 52.1f and 3lbs of liquid eggs at 53.8f. Management discarded and denatured above food products voluntarily. All cold foods must maintain of temperature of 40f and below at all times. Also found 3 small stainless containers sitting on the grill containing grilled onions at 98.4f and gravy at 110f. Approximate value of food items at 60.oo dollars hot foods must maintain a hot holding temperature of 140f and above at all times. These items were also discarded and denatured by management voluntarily. Critical citation issued.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Must regrout floor under the dish machine area so as to be smooth and easily cleanable.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Must reattach wall couving at the corner of the beer cooler in the basement. Must repair hole at wall at same.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Must repair exhaust vents at all restrooms on premises staff and customer restrooms in the basement level.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

In the basement staff storage area all personal belongings must be stored 6 inches off the floor at all times.(i.e., shoes and bags, and bagpacks)

Food and non-food contact surfaces properly designed, constructed and maintained

Must replace the rusty racks inside the prep cooler in the main kitchen's (wait staff) area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Must detail clean and maintain knives in knife rack, as well as the knife rack and the can opener.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Must detail clean and maintain the interior of all floor drains.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Must store mops up right when not in use.