RestaurantLicence 2079703

West Town Bakery & Diner

1916-1920 W Chicago Ave, Chicago 60622

Latest verdictPassAug 14, 2026 · 1 month ago

Inspections44since Jun 7, 2011

Fail rate27.3%12 of 44 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

Pass64%
Conditional9%
Fail27%

44 inspections from 2011 to 2026 · hover a mark

2013201520172019202120232025

PassAug 14, 2026Complaint Re-InspectionRisk 1 (High)
1. 37
  Food properly labeled; original container
  3-302.12--observed bulk food containers not labeled in pastry prep area. Must label all bulk food containers with common name to properly identify.
FailAug 12, 2026ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  No paper towels at hand washing sink located in prep area in rear. Must provide paper towels at hand washing sink at all times. No paper towels were at the hand sink when employees were preparing and handling food. Employee replenished paper towels during inspection. Priority foundation violation. 7-38-030(c). Citation issued.
2. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed hand washing sink in dish washing area not accessible. There is a bucket under the hand sink to catch the water leaking from the pipe below hand sink. Hand washing sink must be accessible at all times for employees to wash hands. Priority foundation violation. 7-38-030(c). See above for citation.
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed improper water temperature at hand washing sink at 81f located at pastry prep area. Minimum water temperature must be at 100f or above through a mixing valve or combination faucet. Priority violation. 7-38-030(c). Citation issued.
4. 14
  Required records available: shellstock tags, parasite destruction
  Observed no shellstock tags attached to mussels and oysters containers in walk in cooler. Must have shellstock tag attached to container until last item is used/sold. Priority foundation violation. 7-38-005. Citation issued.food discarded. Food weighing approximately 20 lbs at a cost of $100.00.
5. 22
  Proper cold holding temperatures
  Observed milk at improper cold holding temperature at 48f in prep cooler. Also observed open container of oat milk at 72f, open container of soy milk at 59f and open container of chai latte at 52f. Tcs foods must be held at 41f or below inside of a cold holding unit. Food discarded. Food weighing approximately 20 lbs at a cost of $30.00. Priority violation. 7-38-005. Citation issued.
6. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed improper ambient temperature inside of prep cooler at 71f located by coffee prep area. Ambient temperature inside of a cold holding unit must be at 41f or below. Priority violation. 7-38-005. Citation issued.
7. 37
  Food properly labeled; original container
  Observed bulk food containers not labeled in pastry prep area. Must label all bulk food containers with common name to properly identify.
8. 38
  Insects, rodents, & animals not present
  Observed over 100 mice droppings in rear pastry prep. Observed mice droppings by large bags of powdered sugar in rear. Must eliminate all evidence of pest activity on premises. Must clean and sanitize all affected areas. Priority foundation violation. 7-38-020(a). Citation issued.
PassMay 1, 2025Recent InspectionRisk 1 (High)
PassApr 11, 2025Canvass Re-InspectionRisk 1 (High)
FailMar 18, 2025CanvassRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  Observed food employee putting dishes in a hot water dish machine with a final utensil surface temperature of 150 f. Instructed manager to ensure dish machine provides a final utensil surface temperature of 160 f before putting dish through machine. The technician arrived on site to service the dish machine. Priority violation 7-38-025 citation issued.
2. 29
  Compliance with variance/specialized process/HACCP
  Observed vacuum packaging machines and vacuum packaged foods on site without a cdph-approved HACCP plan. Management instructed that a HACCP plan must be approved by cdph before foods can be vacuum packaged on the premises. Vacuum packaged food tagged including 10 pounds ham, 8 pounds chicken, 1 pound bread, & 1/4 pound cheese. Cooler already tagged from the previous year. Priority foundation violation 7-38-005 citation issued.
3. 32
  Variance obtained for specialized processing methods
  No approved HACCP program on the premises for vacuum packaging tcs foods. Management instructed to have an approved HACCP program before vacuum packaging tcs foods. Priority foundation violation 7-38-005. Citation consolidated with violation #29.
4. 38
  Insects, rodents, & animals not present
  Observed customer with pet dog inside facility. Live animals may not be allowed in the premises of any retail food establishment. Priority foundation violation 7-40-060 citation issued
5. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no irreversible registering temperature indicator on site at the time of inspection. Manager only provided test strips for measuring water temperature. Instructed manager to provide irreversible registering temperature indicator for measuring surface temperature of utensil. Priority foundation violation 7-38-005 no citation issued.
PassMay 23, 2024Canvass Re-InspectionRisk 1 (High)
1. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  5-501.17 observed no covered receptacles in the upstairs women's toilet room. Instructed manager to provide covered receptacles.
FailMay 21, 2024CanvassRisk 1 (High)
1. 14
  Required records available: shellstock tags, parasite destruction
  Observed no shellstock identification tags for oysters on site. Instructed manager to ensure tags are kept on site for 90 days. Oysters discarded with vacuum packaged foods per violation #29 priority foundation violation 7-38-005 citation issued.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Observed hot water dish machine with a low final rise temperature. The final rinse temperature only provides utensils with a surface temperature of 154 f. All utensils must have a final surface temperature of 160 f for adequate sanitizing. Instructed manager to service dish machine. Dish machine tagged. Technician arrived on site during inspection to service dish machine. Priority violation 7-38-025 citation issued.
3. 29
  Compliance with variance/specialized process/HACCP
  Observed vacuum packaging machines and vacuum packaged foods on site without a cdph-approved HACCP plan. Management instructed that a HACCP plan must be approved by cdph before foods can be vacuum packaged on the premises. Manager discarded: 8 pounds ham, 1 pound oysters, 2 pounds burger meat, 5 pounds duck meat, and 2 pounds salmon($400). Vacuum packaging machines tagged. Priority foundation violation 7-38-005. Citation issued.
4. 32
  Variance obtained for specialized processing methods
  No approved HACCP program on the premises for vacuum packaging tcs foods. Management instructed to have an approved HACCP program before vacuum packaging tcs foods. Priority foundation violation 7-38-005. Citation consolidated with violation #29.
5. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed 3-compartment sink not in proper working order. When water is drained in one compartment, another compartment floods. Instructed manager to repair 3-compartment sink. Priority foundation violation 7-38-025 citation issued.
6. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed no covered receptacles in the upstairs women's toilet room. Instructed manager to provide covered receptacles.
PassJun 5, 2023Short Form ComplaintRisk 1 (High)
1. 58
  Allergen training as required
  2-102.13 observed no allergen training certificates on site at the time of inspection. Instructed all employees holding city of Chicago foodservice manager certificates must complete allergen training and maintain records thereof on site at all times.
PassMay 22, 2023ComplaintRisk 1 (High)
1. 56
  Adequate ventilation & lighting; designated areas used
  Observed 2 burnt-out bulbs in the ceiling in the rear near ovens. Instructed to repair and maintain in good condition.
2. 56
  Adequate ventilation & lighting; designated areas used
  Observed build-up of dust on vent and ceiling over prep table located in rear. Instructed to clean and maintain in good condition.
3. 58
  Allergen training as required
  Observed no allergen training certificates on site at the time of inspection. Instructed all employees holding city of Chicago foodservice manager certificates must complete allergen training and maintain records thereof on site at all times.
PassFeb 14, 2023Complaint Re-InspectionRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-501.11 observed torn gasket on the door of the walk-in cooler located closest to the rear exit door. Instructed to repair or replace and maintain in good condition.
2. 54
  Garbage & refuse properly disposed; facilities maintained
  5-501.11 observed a build-up of grease on the exterior used cooking oil container. Instructed to detail clean and maintain in good condition.
3. 56
  Adequate ventilation & lighting; designated areas used
  6-202.11 observed one unprotected lightbulb in the hood over the cook line. Instructed to add protective shielding.
ConditionalFeb 10, 2023ComplaintRisk 1 (High)
1. 2
  City of Chicago food service sanitation certificate
  Observed no certified manager on duty at the time of inspection while tcs items breakfast sandwiches were prepared. Instructed to maintain an employee holding a city of Chicago foodservice manager certificate on site at all times. Priority foundation violation 7-38-012. Citation issued.
2. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed exposed handwashing sink in dish area rendered inaccessible by cooling racks placed in sink basin. Instructed to maintain all exposed handwashing sinks in a free and accessible manner. Priority foundation violation 7-38-030(c). Citation issued.
3. 16
  Food-contact surfaces: cleaned & sanitized
  Observed low-temperature dish machine in the rear dish area maintaining an improper chemical sanitizer concentration of 0ppm of chlorine. The machine was tagged and held for inspection. Instructed to repair machine so that it is capable of delivering sanitizer concentrations between 50-100ppm of chlorine. Priority violation 7-38-025. Citation issued.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed torn gasket on door of walk-in cooler located closest to rear exit door. Instructed to repair or replace and maintain in good condition.
5. 54
  Garbage & refuse properly disposed; facilities maintained
  Observed build-up of grease on exterior used cooking oil container. Instructed to detail clean and maintain in good condition.
6. 56
  Adequate ventilation & lighting; designated areas used
  Observed one unprotected lightbulb in hood over cook line. Instructed to add protective shielding.
PassDec 1, 2022Canvass Re-InspectionRisk 1 (High)
1. 40
  Personal cleanliness
  Observed food handlers prepping food without hair restraints. Instructed person in charge that all food handlers must wear a hair restraint.
2. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain all cooking equipment, ingredient containers, racks and shelving with flour, dust, grease, and dirt build-up throughout. Recommended to increase cleaning frequency and maintain at all times.
FailNov 23, 2022ComplaintRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  Observed high temperature warewashing machine not meeting hot water sanitizer requirements of at least 180f for the final rinse temperature. Instructed manager to use the 3 compartment sink to wash, rinse and sanitize dishes until machine is operating properly. Priority violation #7-38-025. Citation issued. The dish machine was tagged at this time.
2. 38
  Insects, rodents, & animals not present
  Observed evidence of rodent activity on the premises. Observed approximately 20 rat droppings in the rear corner along the wall base in the chemical room next to the rear exit door of the storage area. Management instructed to clean and remove all rodent droppings from all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority foundation #7-38-020(a). Citation issued.
3. 40
  Personal cleanliness
  Observed food handlers prepping food without hair restraints. Instructed person in charge that all food handlers must wear a hair restraint.
4. 54
  Garbage & refuse properly disposed; facilities maintained
  Observed outside dumpster with lids not closed due to trash overflowing and on the ground outside of the establishment. Instructed to correct and maintain to ensure tight fitting lids. Priority foundation violation #7-38-020(b). Citation issued.
5. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain all cooking equipment, ingredient containers, racks and shelving with flour, dust, grease, and dirt build-up throughout. Recommended to increase cleaning frequency and maintain at all times.
PassJul 1, 2022Canvass Re-InspectionRisk 1 (High)
FailJun 24, 2022CanvassRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  Observed evidence of rodent activity on the premises. Observed approximately 40 rat droppings on the floor of the rear storage area behind boxes and in the corner. Management instructed to clean and remove all rodent droppings from all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority foundation #7-38-020(a). Citation issued.
2. 38
  Insects, rodents, & animals not present
  Observed a 1/4" gap at the bottom left of the rear exit door. Must provide a tight fitting seal at all outer openings to prevent the entry of pests.
3. 40
  Personal cleanliness
  Observed food handlers prepping food without hair restraints. Instructed person in charge that all food handlers must wear a hair restraint.
4. 49
  Non-food/food contact surfaces clean
  Observed food debris and splash in the interior of the walk-in freezer . Instructed to detail clean and maintain.
5. 51
  Plumbing installed; proper backflow devices
  Observed the following in need of plumbing repair: leak at the first set of three compartment sink in the dish area. The cook line kitchen hand sink, and the rear hand sink in the bakery area. Instructed to repair and maintain.
6. 55
  Physical facilities installed, maintained & clean
  Observed missing ceilings tile panel near the baking oven in the hallway leading to the walk-in coolers. Instructed to replace missing tile panel.
7. 56
  Adequate ventilation & lighting; designated areas used
  Observed burnt out light bulbs in the rear near the hallway of exit and above the diner prep station. Instructed to replace and maintain.
PassNov 12, 2021Canvass Re-InspectionRisk 1 (High)
1. 55
  Physical facilities installed, maintained & clean
  Found panel missing on the side of proofer located in rear bakery area. Also noted ceiling panels throughout facility dicolared, instructed manager to replace.
FailNov 5, 2021CanvassRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  Found approximately 200 - 250 small flies located on walls and ceilings located at bread station and dishwashing area. Also noted small flies on storage containers, cooking utensils and cooking equipment in said area. Instructed manager to minimize fly activity. All storage containers and cooking equipment must be washed, rinsed, and sanitized. Observed approx. 7 mouse droppings under service station in dining area. Instructed manager to remove, clean, sanitize, and maintain said area. Found 10-14 rat droppings in chemical storage room located under steps. Instructed manager to remove, clean, sanitize, and maintain said area. Recommended manager contacts pest control for service. Priority foundation violation. 7-38-020(a). Citation issued.
2. 38
  Insects, rodents, & animals not present
  Found front door not tight fitting, observed 1 inch gap underneath entrance door and between double doors. Instructed manager to provide tight fitting door to prevent pest entering.
3. 51
  Plumbing installed; proper backflow devices
  Found 3 compartment sink profusely leaking from nozzle. Must repair and maintain.
4. 55
  Physical facilities installed, maintained & clean
  Found panel missing on the side of proofer located in rear bakery area. Also noted ceiling panels throughout facility dicolared, instructed manager to replace.
5. 55
  Physical facilities installed, maintained & clean
  Found floors throughout facility under all cooking equipment filled with accumulated food debris. Must clean sanitize and maintain. Found walls underneath 3 compartment sink filled with accumulated grease and food debris. Must clean sanitize and maintain to prevent pest harborage.
ConditionalJan 29, 2021CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing sing or poster near hand washing sink in rear dishwashing area. Must provide and maintain.
2. 37
  Food properly labeled; original container
  Must properly label food storage containers when food is not in the original container.
3. 40
  Personal cleanliness
  Observed employees not wearing hair restraint when food is prepared and served. Instructed to wear a hair restraint at all times food is prepared and served.
4. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed premises using high temperature warewasher with gauge reading 185f however noted no irreversible registering temperature indicator. Instructed to provide an irreversible registering temperature indicator, such as strip/stickers or thermometer. Priority foundation violatio 7-38-005 no citation issued.
ConditionalMay 18, 2020CanvassRisk 1 (High)
1. 23
  Proper date marking and disposition
  No date marking noted on tcs food containers (stock) stored in walk-in cooler, instructed to date and maintain. ( no citation issued )
2. 40
  Personal cleanliness
  Food handler wearing sleeveless shirt, instructed to wear proper outer clothing
3. 45
  Single-use/single-service articles: properly stored & used
  Improper storage of disposable food containers, facing up to dust contamination. Instructed to store food containers protected from contamination.
PassJun 25, 2019Short Form ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing signs or posters near hand washing sinks in rear bread prep area and rear dish washing area. Must provide and maintain.
2. 37
  Food properly labeled; original container
  Must label food storage containers when food is not in the original container.
3. 38
  Insects, rodents, & animals not present
  Observed front entrance and rear receiving doors not rodent proof. Doors have approximately one inch opening on bottom door. Must make doors tight fitting to prevent rodent entry.
4. 43
  In-use utensils: properly stored
  Observed ice scoops stored on top of ice bin in front bar area on the 2nd floor. Must properly store ice scoops in a clean container to prevent contamination.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed dirt and debris on the interior contact surfaces of 2-door cake prep cooler. Must clean and maintain.
6. 51
  Plumbing installed; proper backflow devices
  Back flow preventer device not located at the espresso coffee machine in front prep area. Instructed to install so that can be located to be service and maintain
7. 55
  Physical facilities installed, maintained & clean
  Observed dirt and debris on floor inside walk-in cooler and freezer in rear of premises. Must clean and maintain.
8. 56
  Adequate ventilation & lighting; designated areas used
  Observed grease build up on ventilation hood and filters above cooking equipment. Must clean and maintain
9. 58
  Allergen training as required
  Observed certified food managers on site without the required allergen training. Instructed that all certified food managers. Must complete food allergen training.
PassMay 7, 2019Short Form ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing signs or posters near hand washing sinks in rear bread prep area and rear dishwashing area. Must provide and maintain.
2. 37
  Food properly labeled; original container
  Must label food storage containers when food is not in the original container.
3. 38
  Insects, rodents, & animals not present
  Observed front entrance and rear receiving doors not rodent proof. Doors have approximately one inch opening on bottom door. Must make doors tight fitting to prevent rodent entry.
4. 43
  In-use utensils: properly stored
  Observed ice scoops stored on top of ice bin in front bar area on the 2nd floor. Must properly store ice scoops in a clean container to prevent contamination
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed dirt and debris on the interior contact surfaces of 2-door cake prep cooler. Must clean and maintain.
6. 51
  Plumbing installed; proper backflow devices
  Backflow preventer device not located at the espresso coffee machine in front prep area. Instructed to install so that can be located to be service and maintain.
7. 55
  Physical facilities installed, maintained & clean
  Observed dirt and debris on floor inside walk-in cooler and freezer in rear of premises. Must clean and maintain
8. 56
  Adequate ventilation & lighting; designated areas used
  Observed grease build up on ventilation hood and filters above cooking equipment. Must clean and maintain
9. 58
  Allergen training as required
  Observed certified food managers on site without the required allergen training. Instructed that all certified food managers. Must complete food allergen training.
PassApr 15, 2019CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing signs or posters near hand washing sinks in rear bread prep area and rear dishwashing area. Must provide and maintain.
2. 37
  Food properly labeled; original container
  Must label food storage containers when food is not in the original container.
3. 38
  Insects, rodents, & animals not present
  Observed front entrance and rear receiving doors not rodent proof. Doors have approximately one inch opening on bottom door. Must make doors tight fitting to prevent rodent entry.
4. 43
  In-use utensils: properly stored
  Observed ice scoops stored on top of ice bin in front bar area on the 2nd floor. Must properly store ice scoops in a clean container to prevent contamination.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed dirt and debris on the interior contact surfaces of 2-door cake prep cooler. Must clean and maintain.
6. 51
  Plumbing installed; proper backflow devices
  Backflow preventer device not located at the espresso coffee machine in front prep area. Instructed to install so that can be located to be service and maintain.
7. 55
  Physical facilities installed, maintained & clean
  Observed dirt and debris on floor inside walk-in cooler and freezer in rear of premises. Must clean and maintain.
8. 56
  Adequate ventilation & lighting; designated areas used
  Observed grease build up on ventilation hood and filters above cooking equipment. Must clean and maintain.
9. 58
  Allergen training as required
  Observed certified food managers on site without the required allergen training. Instructed that all certified food managers. Must complete food allergen training.
PassAug 31, 2018Short Form ComplaintRisk 1 (High)
1. 41
  Wiping cloths: properly used & stored
  Observed wiping clothes on the counter tops and prep tables. Instruced manager to proper store in sanitzing solution when not in use.
2. 55
  Physical facilities installed, maintained & clean
  Floors need cleaning under, behind and around the cooking equipment to remove grease and debris.
PassJul 24, 2018ComplaintRisk 1 (High)
1. 41
  Wiping cloths: properly used & stored
  Observed wiping clothes on the counter tops and prep tables. Instruced manager to proper store in sanitzing solution when not in use.
2. 55
  Physical facilities installed, maintained & clean
  Floors need cleaning under, behind and around the cooking equipment to remove grease and debris.
ConditionalJul 24, 2017CanvassRisk 1 (High)
1. 16
  Food protected during storage, preparation, display, service and transportation
  Food not protected from contamination during storage and display. Observed vacuum packaged foods (beef, bacon, etc.) stored in the walk-in cooler without a idph or cdph approved HACCP plan on the premises. The vacuum packaging machine has been tagged and held for inspection. Management instructed that a cdph approved HACCP plan is needed before vacuum packaging any food. Management discarded the vacuum packaged foods. Serious violation 7-38-005a
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed dust buildup on the condenser and fan vent cover in the walk-in cooler. Instructed to detail clean and maintain.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed excess food debris and splatter on the gaskets around the 2-door reach-in cooler behind the front prep area and observed grease buildup in the lower compartment of the deep fryers. Instructed to detail clean above mentioned areas and maintain.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must detail clean the floors under the dry storage rack on the back wall to remove food debris buildup and maintain.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed a water leak under the sprayer sink next to the dishmachine in the kitchen. Instructed to repair leak and maintain.
PassDec 19, 2016Short Form ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  A corner of brown marble prep table is broken in bakery area.instructed to replace. Missing discharge hose at pop gun holder(by the window) behind the bar,instructed to provide or remove pop gun holder.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Found black slime substance inside the dipper well at ice cream display cooler(front part),instructed to clean and maintain excess dust on telephone cord and other wires above the prep table across from stoves(front area),instructed to clean ad maintain
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Spillage and broken glasses on floor under the bar counter,need to clean and maintain
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Birch walls at north side of the bar are lose,instructed to reseal.peeling paint on ceiling in dining area above tables,instructed to remove/ repaint,surface must be smooth,cleanable and non-absorbent surface
PassNov 2, 2016CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  A corner of brown marble prep table is broken in bakery area.instructed to replace. Missing discharge hose at pop gun holder(by the window) behind the bar,instructed to provide or remove pop gun holder.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Found black slime substance inside the dipper well at ice cream display cooler(front part),instructed to clean and maintain excess dust on telephone cord and other wires above the prep table across from stoves(front area),instructed to clean ad maintain
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Spillage and broken glasses on floor under the bar counter,need to clean and maintain
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Birch walls at north side of the bar are lose,instructed to reseal.peeling paint on ceiling in dining area above tables,instructed to remove/ repaint,surface must be smooth,cleanable and non-absorbent surface
PassMay 20, 2016ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Broken and dirty curtain that cover food cart must be replaced at front prep area/front line.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Missing/broken grout on floor tiles in dish room and both prep area.observed water between said tiles.surface must be smooth,cleanable and non-absorbent surface. Keep floor dry
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  East walls behind the ovens are brown in color due to much smoke. Missing ceiling tiles above the ovens at second prep area. Accumulation of dust build-up on ceiling tiles by the vents. Instructed to clean and maintain.regrout floor tiles and maintain floor dry.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Accumulation of dust on light shield in prep area by the rear door,need to clean and maintain
PassMar 29, 2016Canvass Re-InspectionRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed water between floor tile in dish room,instructed to re-grout
FailMar 22, 2016CanvassRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Potentially hazardous food at improper temperature. Found cooked red potatoes stored by the grill at temp of 50.6f-55.7f and 56f.items was cooked on 3-21-16.hot food must maintain temp of 140f and above,cold food 40f and below.pounds 10,value 10 critical violation:7-38-005(a)
2. 19
  Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
  Outside waste oil container not maintained. Also outside shad garbage area not maintained. Ground around and under the garbage containers with grimes,debris,food and other items.need to clean and maintain. Waste oil container with excess solid and liquid waste oil on top the container which dripped on ground. Excess oil on ground in front and under the said container. Waste oil container must be free of any hardened or excessive grease. Keep waste oil container and ground clean at all time. Serious violation: 7-38-020
3. 29
  Previous minor violation(s) corrected 7-42-090
  Previous minor violations not corrected from 6-22-15,report#1454032 #32-cutting boards in poor repair. Discolored, deep cuts must replace and maintain at all times #33-cooking equipment and interior of reach in coolers in need of cleaning to remove all food spills and build up. Must clean and maintain at all times. #34-floors through out in need of detail cleaning to remove all build under and around equipment. Must detail clean and maintain at all times. #38-hood ventialtion unit above cooking equipment in need of cleaning to remove all dust build up. Must clean and maintain at all times. #40- all reach in coolers must have thermometers visible at all times. Must correct and maintain serious violation:7-42-090 we(manager and myself)observed today the same violations
4. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Dirty plastic strings are used on metal shelves to hold clean cutting boards and multi use utensil,in dish room area.instructed to remove.surface must be smooth,cleanable and non-absorbent surface.
5. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Interior of mop sink with black slime,instructed to clean and maintain. Black slime inside the ice scoop container,instruced to clean,sanitize and maitain.
6. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed water between floor tile in dish room,instructed to re-grout
7. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Vent covers throughout the premises with dust build up instructed to clean and maintain
8. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Dump sink at second floor bar area is clogged,instructed to repair cause leaking faucet at mop sink instructed to repair.
PassJun 29, 2015Canvass Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Cutting boards in poor repair. Discolored, deep cuts must replace and maintain at all times
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Cooking equipment and interior of reach in coolers in need of cleaning to remove all food spills and build up. Must clean and maintain at all times.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors through out in need of detail cleaning to remove all build under and around equipment. Must detail clean and maintain at all times.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Walls in rear baking area in need of detail cleaning to remove all dust and build up. Must clean and maintain at all times.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Hood ventialtion unit above cooking equipment in need of cleaning to remove all dust build up. Must clean and maintain at all times.
6. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  All reach in coolers must have thermometers visible at all times. Must correct and maintain
7. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  All wiping cloths must be stored in sanitizing solution when not in use. Must correct and maintain at all times.
FailJun 22, 2015CanvassRisk 1 (High)
1. 1
  Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
  Found 3 vacuum packaged bags of pork being sous vide in prep kitchen. Manager can not provide source of purchase. Packages of meat will tagged held for inspection until documents can be provided. Critical violation. 7-38-005(b) manager has voluntarily discarded the food product at this time of inspection. Total value 21 pounds $350
2. 2
  Facilities to maintain proper temperature
  Found the top portion of reach in cooler at 54.4 degrees air temperature. Cooler must maintain 40 degrees or below to maintain proper temperature. Cooler being tagged held for inspection at this time. Critical violation 7-38-005(a)
3. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Found the following potentially hazardous food items at improper temperature. 3lb container of eggs ($7 56.3 degrees), 2lbs ham pieces ($4.50 55.9 degrees), 2lb piece of pork belly ($17 53.5 degrees) and other containers of chopped vegetables. Total value $85.00 25 pounds all product has been discarded at this time. Critical violation 7-38-005(a)
4. 19
  Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
  Found outside garbage area not maintained. In need of detail cleaning to remove all food debris on ground. Found eggs shells, gloves, cardboard etc... Must clean and maintain area at all times. Serious vuolation 7-38-020
5. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Cutting boards in poor repair. Discolored, deep cuts must replace and maintain at all times.
6. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Cooking equipment and interior of reach in coolers in need of cleaning to remove all food spills and build up. Must clean and maintain at all times.
7. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors through out in need of detail cleaning to remove all build under and around equipment. Must detail clean and maintain at all times.
8. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Walls in rear baking area in need of detail cleaning to remove all dust and build up. Must clean and maintain at all times.
9. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Hood ventialtion unit above cooking equipment in need of cleaning to remove all dust build up. Must clean and maintain at all times.
10. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  All reach in coolers must have thermometers visible at all times. Must correct and maintain.
11. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  All wiping cloths must be stored in sanitizing solution when not in use. Must correct and maintain at all times.
PassNov 13, 2014CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Seal loose gaskets on milk cooler in coffee prep area.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Grout and replace damaged floor tiles in rear prep area. Remove water off floor in prep area.. Clean all floor drains. Clean floors in walk-in freezer.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Replace stained ceiling tiles in rear prep area. Clean ventilation hood and light shields in prep area(dust buildup).
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Replace missing light shield above prep table in rear prep area. Replace damaged light shield in cooler storage area(snake pit). Provide light shields or shatterproof bulbs in second floor liquor and glassware storage area.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Repair leaking hot water handle on exposed sink in dish washing area. Repair leaking hot water faucet on exposed sink in rear prep area.
6. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Store mop heads upright to prevent insect breeding. Elevate stock off floor in walk-in freezer.
PassFeb 3, 2014Canvass Re-InspectionRisk 1 (High)
1. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Replace missing ceiling tiles in front prep area.
2. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Provide light shields or shatterproof bulbs in cake studio.
FailJan 27, 2014CanvassRisk 1 (High)
1. 11
  Adequate number, convenient, accessible, designed, and maintained
  Exposed hand sink not maintained in dish washing area, drainpipe not connected. Instructed manager to repair exposed sink for proper hand washing. Critical violation 7-38-030 citation issued.
2. 19
  Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
  Outside garbage area not clean and maintained. Dumpster overflowing with trash and lids not tight-fitting. Instructed manager to clean outside garbage area. Serious violation 7-38-020 citation issued.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Elevate all stock off floor in walk-in cooler, freezer, and storage area. Clean floors under all equipment, along walls and in all corners in prep and storage areas.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Replace missing ceiling tiles in front prep area.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Replace damaged light shields in prep area and missing light shields in cake studio.
PassApr 17, 2013CanvassRisk 1 (High)
1. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Multi use utensils not properly stored. Instructed to properly wrap utensils on tables to not be exposed and invert utensils to prevent contamiantion before use.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Cutting boards not maintained in front prep area. Instructed to replace or detail clean cutting boards.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Exhaust hood and filters not cleaned. Instructed to detail clean and sanitize daily.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors in corners and along wallbase not cleaned. Instructed to detail clean daily.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Ceiling and light covers not cleaned in prep areas. Instructed to detail clean.
6. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Thermometer not provided inside several prep coolers. Instructed to provide ther thermometer conspicuous inside all coolers.
PassMay 17, 2012Short Form ComplaintRisk 1 (High)
PassMay 4, 2012Short Form ComplaintRisk 1 (High)
PassMar 8, 2012Complaint Re-InspectionRisk 1 (High)
1. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Inspector comments: also backflow prevention devices missing at espresso coffee stations.
FailFeb 28, 2012ComplaintRisk 1 (High)
1. 6
  Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
  Observed food handlers in the food prep areas at this time multi-tasking performing multiple task preparing foods/pastries/cleaning and not washing hands per city code.must wash hands frequently and after each possible source of contamination.critical 7-38-010(a).mentioned violation witnessed by the certified manager at this time.
2. 11
  Adequate number, convenient, accessible, designed, and maintained
  Observed multi-use kitchen utensils being stored inside the exposed hand sinks in the dish washing machine area,inside the cake room.also articles/crates of kitchen equipment blocking said sinks making unaccessible to use at this time.must remove ,have exposed sinks accessible at all times for hand washing.critical violation 7-38-030.
3. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Found the food establishment not rodent proofed front double door,rear exit door,2nd floor bar area" 1/4" mode of entry.must rodent proof all across the bottom of mentioned doors.serious 7-38-020.
4. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Bulk food containers in the pastry area must label to identify products stored.also shelled eggs must be kept inside the original box until finished.
5. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Detail clean fan covers,shelvings inside the walk in cooler,interior panel of ice machine,food prep tables at rear kitchen prep areas.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Exposed brick wall at condiment station.must be smooth & easily cleanable surface.
7. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Mechanical ventilation in toilet room not working must repair.detail clean dust accumulation on ventilation covers throughout the food prep areas also backflow prevention devices missing at espresso coffee stations.
8. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Must provide,maintain thermometers inside the walk in coolers.
9. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Milk crates must not be used for storing of articles,personal belongings must be properly stored in a designated area not on dry storage shelving.
10. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  Must provide food handlers with hair restraints.
PassOct 26, 2011Short Form ComplaintRisk 1 (High)
PassAug 15, 2011LicenseRisk 1 (High)
FailAug 9, 2011LicenseRisk 1 (High)
FailJun 7, 2011LicenseRisk 1 (High)

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

On the street

Apple Maps street-level imagery. Click to look around the block.

What it gets cited for

3817×
Insects, rodents, & animals not present
3211×
Variance obtained for specialized processing methods
5511×
Physical facilities installed, maintained & clean
3411×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
3511×
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
339×
Proper cooling methods used; adequate equipment for temperature control
409×
Personal cleanliness
108×
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 2079703 — a business that changed hands may carry history from its predecessor.