Randolph Tavern

City of Chicago food service sanitation certificate

Observed no certified food managers certificate posted to view while tcs foods are being prepared,handled and served such as (brisket,pork,beans,rice,etc)must provide certificate and be on site at all times.(priority foundation 7-38-012)(citation issued)

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

4-903.11 (a;b;d) : must invert multi-use utensils on storage shelves in prep and dining areas.

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

4-501.11 : must repair or replace worn door gaskets on 2- door prep cooler across from grill cooler on prep line.

Hot & cold water available; adequate pressure

Observed no hot running water under city pressure throughout premises during this inspection at 3- compartment sink (63.1f),hand sink in prep area(63.3f),toilet room(65.5f).must provide hot running water at 110.0f at 30 compartment sink and 100.0f at all hand sinks during the course of a working day. Must provide and maintain.hot running water has been restored during inspection.(cos)(priority 7-38-030(c)(citation issued)

Plumbing installed; proper backflow devices

5-205.15 : must repair or replace leaky pipes at dish washing hand sink and 3- compartment sink.

Adequate ventilation & lighting; designated areas used

6-202.11 : must repair or replace cracked light shield in dish washing area.

Person in charge present, demonstrates knowledge, and performs duties

2-101.11 : pic doesn't have a certified food managers certificate must provide and maintain.(priority foundation 7-38-012)

City of Chicago food service sanitation certificate

Observed no certified food manager on duty nor certificate posted to view while tcs foods are being prepared,handled and served such as (brisket,pork,beans,rice,etc)must provide certificate and be on site at all times.(priority foundation 7-38-012)(citation issued)

Personal cleanliness

2-304.11 : must remove personal belongings from lower shelves and on floor underneath chemical storage shelves.

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

4-903.11 (a;b;d) : must invert multi-use utensils on storage shelves in prep and dining areas.

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

4-501.11 : must repair or replace worn door gaskets on 2- door prep cooler across from grill cooler on prep line.

Plumbing installed; proper backflow devices

5-205.15 : must repair or replace leaky pipes at dish washing hand sink and 3- compartment sink.

Physical facilities installed, maintained & clean

6-201.13 : must repair or replace damaged epoxy flooring under 3- compartment sink in dish washing area and broken concrete floor in prep areas to be good repair.

Adequate ventilation & lighting; designated areas used

6-202.11 : must repair or replace cracked light shield in dish washing area.

Previous priority foundation violation corrected

Previous priority foundation violations from report #2642077 9/1/26 not corrected-#60-8-404.13(b:4) -#10-6-301.14 : must provide a hand washing sign at hand sinks in bar area.#37-3-302.12 : must label food storage containers when food is not in original package with common name(squeeze bottles, shakers,bulk & small containers).#39-3-305.11 : must elevate boxes of cooking oil from floor in rear prep area to prevent cross contamination.#39- 3-307.11 : must provide a splash guard at hand sinks in bar area next to stored glasses and ice bins to prevent contamination.#47- 4-101.19 : must eliminate crates used for food storage in walk in cooler .must remove rust from lower shelf of prep table in rear prep area , in walk in cooler and dish racks.#47-4-501.11 : must repair or replace worn door gaskets on grill prep cooler.#49- 4-601.11(b) : must clean grease and food debris build up from meat slicer,fryer cabinets,hand sink basin in bar area,grill & steam table,fan guard covers in walk in cooler,dish racks.#53-5-501.17 : must provide a garbage can with lid in unisex toilet room .#55-6-201.13 : must repair or replace damaged epoxy flooring behind bar,stained ceiling tiles in women's toilet room. #55-6-501.13 : must clean excessive spillage,grease and food debris build up from floor under,around,along wall bases throughout premises and floor drains.#57- 2-102.13 : observed some expired and missing food handlers training for employees must provide and maintain.must provide and maintain.(priority 7-42-090)(citation issued)

Adequate handwashing sinks properly supplied and accessible

5-202.12 (b-d) : must repair or replace slow drain at hand sinks in men's last sink and women's first sink to be in good repair.

Adequate handwashing sinks properly supplied and accessible

6-301.14 : must provide a hand washing sign at hand sink in bar area.

Food properly labeled; original container

3-302.12 : must label food storage containers when food is not in original package with common name(squeeze bottles, shakers,bulk & small containers)

Insects, rodents, & animals not present

6-202.15 : must repair or replace gap along bottom of garbage man door must make tight fitting to prevent insect entry.

Contamination prevented during food preparation, storage & display

3-305.11 : must elevate boxes of cooking oil from floor in rear prep area to prevent cross contamination.

Contamination prevented during food preparation, storage & display

3-307.11 : must provide a splash guard at hand sink in bar area next to stored glasses to prevent contamination.

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 outside of walk in cooler.must remove foil from lower shelf of prep table in rear prep area.must remove rust from lower shelf of prep table in rear prep area , in walk in cooler and dish racks.

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

4-501.11 : must repair or replace worn door gaskets on grill prep cooler.

Non-food/food contact surfaces clean

4-601.11(b) : must clean grease and food debris build up from meat slicer,fryer cabinets,hand sink basin in bar area,grill & steam table,fan guard covers in walk in cooler,dish racks.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 : must provide a garbage can with lid in unisex toilet room .

Physical facilities installed, maintained & clean

6-201.13 : must repair or replace damaged epoxy flooring behind bar,stained ceiling tiles in women's toilet room.

Physical facilities installed, maintained & clean

6-501.13 : must clean excessive spillage,grease and food debris build up from floor under,around,along wall bases throughout premises and floor drains.

Person in charge present, demonstrates knowledge, and performs duties

Pic doesn't have a certified food managers certificate must provide and maintain.(priority foundation 7-38-012)(cos)

City of Chicago food service sanitation certificate

Observed no certified food manager on duty nor certificate posted to view while tcs foods are being prepared,handled and served such as (brisket,pork,beans,rice,etc)must be on site at all times.manager arrived on premises at 12:25 p.m.(cos)(priority foundation 7-38-012)(citation issued)

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

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

Adequate handwashing sinks properly supplied and accessible

Must repair or replace slow drain at hand sinks in men's last sink and women's first sink to be in good repair.

Adequate handwashing sinks properly supplied and accessible

Must provide a hand washing sign at hand sink in bar area.

Food-contact surfaces: cleaned & sanitized

Observed inadequate food protection of ice machine.observed an excessive amount of black slimy build up on interior parts of ice machine and dripping on to ice inside of bin for human consumption. Instructed to remove ice,clean and sanitize ice machine.a held for inspection tag placed on unit.once cleaned and maintained email:food@cityofchicago.org(priority foundation 7-38-005)(citation issued)(cos)

Food properly labeled; original container

Must label food storage containers when food is not in original package with common name(squeeze bottles, shakers,bulk & small containers)

Insects, rodents, & animals not present

Must repair or replace gap along bottom of garbage man door must make tight fitting to prevent insect entry.

Contamination prevented during food preparation, storage & display

Must elevate boxes of cooking oil from floor in rear prep area to prevent cross contamination.

Contamination prevented during food preparation, storage & display

Must provide a splash guard at hand sink in bar area next to stored glasses to prevent contamination.

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

Must eliminate crates used for food storage in walk in cooler and outside of walk in cooler.must remove foil from lower shelf of prep table in rear prep area.must remove rust from lower shelf of prep table in rear prep area , in walk in cooler and dish racks.

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

Must repair or replace worn door gaskets on grill prep cooler.

Food-contact surfaces: cleaned & sanitized

Observed black moldlike substance on upper interior of ice machine. Instructed to destroy ice, clean and sanitize interior of ice machine to prevent contamination of ice.

Proper hot holding temperatures

Observed hot tcs food(cooked bacon) held at improper temperature of 91.8f. Instructed all hot tcs food must be held at 135f or above. Corrected on site manager voluntarily discarded and denatured food valued at $50 weighing 3lbs. Priority violation 7-38-005 consolidated with violation below citation issued

Proper cold holding temperatures

Observed cold tcs foods, held at improper temperatures ranging between 47.3-61.2f. Observed cold tcs foods, crab(51.0f), corn(47.3f), pork and cheese sandwich(55.6f), cheese sandwich(61.2f), beef(51.4f), pico de gallo(51.6f), guacamole with diced tomatoes(51.6f), shredded lettuce(52.9f), cheese(47.7-54.1f), butter(50.2f),spinach(50.9f), argula(48.6f), hummus(48.6f), sliced tomatoes(49.8f), fish(54.0f), ham(56.3f), roasted vegetables(52.5f), pork(51.8f) and tofu(52.2f) held at improper temperature. Instructed all cold tcs food must be held at 41f or below. Corrected on site manager voluntarily discarded and denatured food valued at $250 weighing 32lbs. Priority violation 7-38-005 consolidated with above citation issued.

Consumer advisory provided for raw/undercooked food

Observed disclosure on menu not stating that asterisked animal derived foods are served undercooked or cooked to order. Instructed to add disclosure to menu stating that animal derived foods with an asterisk are served undercooked or cooked to order. Priority foundation violation 7-38-005 no citation issued

Proper cooling methods used; adequate equipment for temperature control

Observed two cold holding units in front prep area at improper ambient temperatures ranging between 46.0-54.0f. Instructed all cold holding units must be maintained at 41f or below. Corrected on site held for inspection tags placed on cold holding units in front prep area underneath flattop grill with 4 drawers and two door cold unit across from cookline. Priority violation 7-38-005 citation issued

Insects, rodents, & animals not present

Observed approximately 30 small flies in bar. Instructed to eliminate small fly activity in facility and clean affected areas, recommended licensed pest control company service facility on or after 10/16/2025. Priority foundation violation 7-38-020(a) citation issued

Hot & cold water available; adequate pressure

Observed no hot running water on the premises, observed water temperature ranging between 67.8-68.0f. Instructed management to provide and maintain hot running water above 110f at the 3 compartment sink and above 100f at all hand washing sinks. Instructed hot water generation and distribution shall be sufficient to meet the peak hot water demands throughout the retail food establishment. Priority violation 7-38-030(c), citation issued.

Food properly labeled; original container

Must label all food storage containers (flour, sugar, veggies, etc) in the dry food storage area and prep area with the common name if food item.

Contamination prevented during food preparation, storage & display

Observed linens stored in direct contact with leafs and veggies in the reach-in salad cooler. Instructed food employees to not store linens in direct contact with food items.

Contamination prevented during food preparation, storage & display

Observed dish racks stored on the floor throughout the dishwashing and prep areas in the rear. Instructed to elevate at least six inches above the bround or provide more shelving to protect from contamination.

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

Observed aluminum foil being used as a liner on the bottom shelf of prep table in the prep room. Instructed to remove so that surfaces are smooth and easily cleanable.

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

Obsevred milk crates being used as shelving throughout the premises. Must remove from premises and provide shelving that is free of unnecessary crevices and designed/constructed to be easily cleanable.

Plumbing installed; proper backflow devices

Observed low hot water pressure at the handwashing sink at the end of cook line. Instructed to repair and maintain.

Physical facilities installed, maintained & clean

Observed missing ceiling tiles above walk-in cooler door and over soda dispensers. Instructed to replace or provide ceiling tiles.

Food properly labeled; original container

Bulk food containers not labeled ( sugar, flour...) instructed to label and maintain.

Personal cleanliness

Food handlers not wearing hair restraints, instructed to wear.

In-use utensils: properly stored

Ice scoop stored on top of ice cubes at bar service line, instructed to keep off ice cubes.

Personal cleanliness

Food handlers with long beard not wearing a beard restraints, instructed to wear.

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

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

Adequate handwashing sinks properly supplied and accessible

- must provide handwash signage at all handwash sinks and maintain. -

Food-contact surfaces: cleaned & sanitized

- observed a slight pink/black debris accumulation on the interior of the ice machine. Must remove debris, detail clean/have serviced, and maintain at all times. -

Food properly labeled; original container

- observed bulk food items in the dry storage area without identifying labels. Must provide and maintain. -

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

- observed food storage containers stored directly on the floor under the bar. Must remove and store all articles 6" off the floor. -

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

- observed the wall mounted handsoap dispenser at the bar in poor repair; dispenser has detached from wall mount area at this time. Must repair handsoap dispenser and maintain. -

Physical facilities installed, maintained & clean

- observed an extreme accumulation of dirt/organic debris buildup on the interior of the floor drains throughout the bar, and in the dishwashing area. Must detail clean/have serviced and maintain at all times. -

Adequate ventilation & lighting; designated areas used

- observed an accumulation of dirt/debris buildup in the toilet rooms' exhaust ventilations. Must detail clean and maintain. -

Sewage & waste water properly disposed

Drain lines at bar soda guns not draining, instructed to repair and maintain.

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

No employee health policy on site, instructed to obtain.. Priority foundation violation.a 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (new violations are marked with an asterisk*) - -

Procedures for responding to vomiting and diarrheal events

No vomit/ diarrhea cleanup kit on site, instructed to obtain.. Priority foundation violation.a 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (new violations are marked with an asterisk*) - -

Food properly labeled; original container

Bulk food containers ( flour ) not labeled, instructed to label and maintain.

Personal cleanliness

Food handlers not wearing hair restraint, instructed to wear.

In-use utensils: properly stored

Knives wedged between coolers, instructed to keep on a clean surface.

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

Deli cups not air dried propel before stacking, instructed to air dry.

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

Paper cups used as a multi-use container. Instructed to use proper containers.

Allergen training as required

No allergen training certificate, instructed to have all certified mgrs obtain it. . Priority foundation violation.a 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (new violations are marked with an asterisk*) - -

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Observed outside grease dumpster not maintained with excessive accumulated grease on the lid of said grease dumpster. Instructed to clean and sanitize and always maintain grease dumpster. Serious violation 7-38-020.

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

Observed some potentially hazardous foods (beef) inside of the freezer and out of the original packaging, held for over 24 hours without label containing product name and date. Instructed to label and maintain.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Observed knives being stored between the 1 compartment and 3 compartment sinks located behind the bar. Instructed to properly store knives and maintain.

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

Observed a leak in the hose by the soda dispensing units located in the food prep area. Instructed to repair and maintain. Observed cutting boards with dark grooves. Instructed to replace and maintain.

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

Observed interior of the ice machine with a minor pinkish brownish substance. Observed an accumulated brownish substance located inside of the soda guns. Instructed to clean all and maintain.

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

Observed standing water under the exposed hand sink located in the food prep area and the 3 compartment sink located behind the bar. Instructed to remove standing water and maintain.

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

Observed an accumulated black substance on the walls by the dish machine. Instructed to clean and maintain.

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

Observed low hot water pressure on the exposed hand sink located by the cooking equipment. Instructed to increase hot water pressure and maintain.

Facilities to maintain proper temperature

Observed a 2 door prep cooler with potentially hazardous foods inside and not reaching 40f or below. The ambient air temperature at the time of the inspection was 65.8f. Prep cooler unit was not plugged in at the time of the inspection. Mananger plugged in said prep cooler and by the end of the inspection prep cooler was at 40f. Instructed to always make sure all refrigertion units are properly functioning at all times. Critical violation 7-38-005(a).

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

Observed potentially hazardous foods in prep cooler at improper temperatures; 4lbs of ranch dressing at 51.3f, 1lb of blue cheese at 61.8f, 1lb of sliced tomatoes at 57.3f, 1lb of diced cooked potatoes at 57.4f, 2lbs of cooked eggs at 60.6f, 2lbs of sliced cucumber at 59.1f, 5lbs of hummus at 60.1f, 1lb of tuna tartar at 61.8f, 2lbs of sliced raw tuna at 60.6, 10 lbs of chopped leafy greens at 57.1f, 1/2 of rice at 126.8f, 9lbs of pork at 129.6f, and 1l of beans at 131.1f. Manager volunteeringly discarded and denatured all said items valued at $350. Instructed to maintain all potentially hazardous foods at 40f or below for cold holding and 140f or above for hot holding. Critical violation 7-38-005(a).

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

Observed bulk containers (flour, sugar, rice) not properly labeled with product name. Instructed to label all bulk containers and products out of the original packaging and maintain.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Observed knives being stored in between prep coolers and multi use scoops being stored in product (rice). Instructed to store all utensils properly and maintain.

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

Observed one ice bin missing ice bin cover. Instructed to provide and maintain. Observed cutting boards with dark grooves located across from the cooking equipment. Instructed to replace and maintain.

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

Observed slite brownish/ pinkish substance in the interior of the ice machine. Instructed to clean and maintain. Observed interior of fryers with excessive accumulated grease and dust debris. Instructed to clean all and maintain.

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

Observed floors under all cooking equipment with accumulated grease and food debris. Instructed to clean all and maintain.

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

Observed vents above cooking equipment with accumulated dust and grease debris. Instructed to clean and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Observed thermometers needed in all of the prep coolers located across from the cooking equipment. Instructed to provide and maintain.

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

Observed mop heads being stored downward in mop sink. Instructed to store all mop heads upright and maintain.

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

Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Cutting boards that had deep cuts in kitchen prep areas, shall be replaced.

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

Walk in cooler shelving/racks in kitchen prep area not clean, need detailed cleaning(crevices). Pop dispensing unit in kitchen prep area not clean, needs cleaning(detailed).

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

Floors under pop dispensing unit in kitchen prep area not clean, needs cleaning(detailed).

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

Broken/damaged light shields in kitchen prep area, shall be replaced/repaired.

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

Must provide ice box bin covers at the entire bar. Found four ice box bins without covers during inspection.

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

Must detail clean and sanitize floor under all heavy cooking equipment at the main cooking line to remove excessive encrusted grease build-up.

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

Must replace broken and missing wall coving along the vertical edge to seal up opening. Must detail clean and sanitize walls behind the main cooking line to remove excessive encrusted grease build-up.

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

Must repair 1st and 2nd hand sink in the ladies restrooms on the right hand side so as to run for a minimum of 15secs at all times. There are 2 other working hand sinks. Also must provide a splash guard at the furthest hand sink at the bar located next to a ice box holder.

Food handler requirements met

Must provide all food staff, food prep, waitstaff, dish washers and bartenders with their idph food handler's certification at all times.

Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

During inspection found middle bar hand sink with a broken hot water faucet handle. All hand washing sinks must be in working condition at all times. Premises given 2 days to correct violation.

Food protected during storage, preparation, display, service and transportation

During inspection found stacks of raw eggs being stored in the walk-in cooler above raw ground beef. Raw eggs must be stored on the lowest shelf rack at all times. Also found various other food items in containers inside refrigerators not covered( i.e. Salmon, raw vegetables, meats).food not protected during storage. All foods must be covered at all times. Instructed management to correct.cdi.

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

Must provide ice box bin covers at the entire bar. Found four ice box bins without covers during inspection.

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

Must detail clean and sanitize floor under all heavy cooking equipment at the main cooking line to remove excessive encrusted grease build-up.

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

Must replace broken and missing wall coving along the vertical edge to seal up opening. Must detail clean and sanitize walls behind the main cooking line to remove excessive encrusted grease build-up.

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

Must repair 1st and 2nd hand sink in the ladies restrooms on the right hand side so as to run for a minimum of 15secs at all times. There are 2 other working hand sinks. Also must provide a splash guard at the furthest hand sink at the bar located next to a ice box holder.

Food handler requirements met

Must provide all food staff, food prep, waitstaff, dish washers and bartenders with their idph food handler's certification at all times.

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

Chipped wall behind clean utensils shelves. Instructed to install a durable smooth surface thats easily cleanable.

Food protected during storage, preparation, display, service and transportation

Found a vacuum packaging and sous-vide machines in kitchen without having a department approval to use. Also found chicken that was vacuum packaged on site being cooked in a sous-vide machine, machins are tagged not allowed to use. Must contact the office of cdph for further inquiry. Serious citation issued.7-38-005 (a). Manager volunteraly discarded food.

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

All ice bins at bar missing covers, instructed to install.

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

Drain line for soda gun is clogged at bar, instructed to clean.

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

Chipped wall behind clean utensils shelves. Instructed to install a durable smooth surface thats easily cleanable.