What is Uncommon Ground's health inspection score?

Uncommon Ground has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Uncommon Ground last inspected?

Uncommon Ground was last inspected on January 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Uncommon Ground have?

Uncommon Ground has 62 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Uncommon Ground safe to eat at?

Uncommon Ground has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Uncommon Ground serve?

Uncommon Ground serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Uncommon Ground

Name: Uncommon Ground
Address: 3800-3804 N CLARK ST, Chicago, 60613
Rating: 50

3800-3804 N CLARK ST, Chicago

Data may be outdated — inspected 1/15/2025

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0Fair

American•Lakeview

Ranked #808 of 997 in LakeviewBetter than 22% of american restaurants

Declining

10 inspections

Last: Jan 15, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

6.2

Avg Violations

17 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-35 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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3800-3804 N CLARK ST, Chicago, IL 60613

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Violation Timeline

Jun 2022

1 inspections

1 high priority

2 intermediate

5 basic

Jun

Jul 2022

2 inspections

2 intermediate

9 basic

Aug 2022

2 inspections

1 high priority

2 intermediate

12 basic

Aug

Sep 2022

1 inspections

Jun 2023

2 inspections

2 intermediate

4 basic

Jun

Oct 2024

1 inspections

5 basic

Jan 2025

1 inspections

1 high priority

3 intermediate

13 basic

Jan

Inspection History

10 records on file

2 Complaint3 Canvass3 Canvass Re-Inspection1 Recent Inspection1 Short Form Complaint

Jan 25

Complaint InspectionLatestPass w/ Conditions

1 High3 Med13 Basic

17 total

49/100inspection score

−51 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT THE EXPOSED HAND WASHING SINK LOCATED IN REAR KITCHEN FOOD PREPARATION AREA. MUST HAVE HAND WASHING SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGEMENT PROVIDED HAND SOAP DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED PREPARED READY TO EAT TCS FOODS SUCH AS COOKED CHICKEN, COOKED BLACK BEANS AND COOKED BEEF RIBS IN THE 2-DOOR TALL REACH-IN COOLER LOCATED IN MAIN KITCHEN HELD LONGER THAN 24 HOURS NOT DATED, LABELED WITH EXPIRATION DATE NO LONGER THAN 7-DAYS. REVIEWED PROPER DATE LABELING REQUIREMENTS. ALL FOOD DISCARDED APPROXIMATELY 36LBS OF FOOD VALUE OF $198. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED IN THE 2-DOOR TALL REACH-IN COOLER. MUST PROVIDE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OUTER OPENINGS NOT PROTECTED OBSERVED A GAP AT THE BOTTOM DOOR OF THE REAR EXTERIOR DOOR. MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY

Basic (13)

−26 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE IN KITCHEN FOOD PREPARATION AREA NOT WEARING HAIR RESTRAINT WHILE FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN MAIN KITCHEN AND FOOD PREP AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED PLATES ON SHELVING NOT IMPROPERLY STORED IN KITCHEN PREP AREA. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLERS LOCATED IN THE BASEMENT. MUST REPAINT OR REPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO SELF CLOSING DOOR DEVICE ON THE EMPLOYEE UNISEX WASHROOM DOOR.INSTRUCTED TO INSTALL A SELF CLOSING DOOR DEVICE ON WASHROOM DOOR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALL BEHIND DISHWASHER WITH OPENING AND IN POOR REPAIR. MUST SEAL ALL OPENINGS AND MAINTAIN WALLS SMOOTHE AND EASILY CLEANABLE SURFACES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER AND UNNECESSARY ITEMS IN REAR BACKYARD OF FACILITY SUCH AS BUCKETS, STORAGE SHELVING, BOXES, UNUSED EQUIPMENT DIRT AND DEBRIS PILED ON BACKYARD. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT PEST HARBORING
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE DUST AND DEBRIS ACCUMULATED INSIDE LIGHT SHIELDS THROUGHOUT MAIN KITACHEN FOOD PREPARATION AREA AND BASEMENT FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MULTIPLE HOLES AND OPENINGS ON CEILING AND AROUND PIPES IN REAR OF BASEMENT WHERE ICE MACHINE IS LOCATED. MUST SEAL ALL OPENINGS AND MAINTAIN FACILITY IN A GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DUST BUILD UP ON FLOOR DRAINS THROUGHOUT MAIN KITCHEN AND BASEMENT FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CRACKED LIGHT SHIELD COVERS ABOVE FOOD STORAGE SHELVING PREP TABLES IN MAIN KITCHEN AND BASEMENT FOOD PREPARATION AREA. MUST REPAIR OR REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURN OUT LIGHT BULBS IN MAIN KITCHEN FOOD PREP AREA ABOVE PREP COOLERS. MUST REPLACE BURN OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING IN REAR DISHWASHING AREA. MUST REPAIR/PROVIDE ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−51 pts

Oct 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED FOOD SERVICE EQUIPMENT AND UTENSILS STORED BENEATH UNPROTECTED/NOT SHIELDED WASTEWATER AND SEWER LINES IN THE DRY STORAGE CORNER LOCATED IN THE NORTHWEST CORNER OF BASEMENT. INSTRUCTED MANAGER TO PROVIDE APPROPRIATE SHIELDING OR MOVE ALL FOOD SERVICE ITEMS AND EQUIPMENT FROM BELOW ANY UNPROTECTED SEWER AND WASTEWATER LINES IN BASEMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDLE TO FAUCET ON SMALL WHITE SINK IN EASTERN MOST BATHROOM, LOCATED DIRECTLY NEXT TO SERVICE STATION IN FRONT DINING AREA, TO BE EXTREMELY LOOSE AND REMOVEABLE. HOT AND COLD WATER ARE STILL AVAILABLE FROM FAUCET, AND SINK IS STILL FUNCTIONAL. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN HANDSINK HANDLE IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE GREASE BUILD UP AND SPILLAGE AS WELL AS FOOD DEBRIS BUILD UP ON FLOOR BENEATH FRYER EQUIPMENT IN PREPARATION AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREAS FREE OF EXCESSIVE GREASE AND FOD DEBRIS BUILD UP.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED PERSONAL ITEMS STORED ON THE FOOD SERVICE EQUIPMENT AND BOWLS ON STORAGE RACKS IN REAR PREPARATION AREA OF KITCHEN. INSTRUCTED MANAGER TO HAVE ALL EMPLOYEES USE DESIGNATED AREAS FOR STORAGE OF ALL PERSONAL ITEMS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CERTIFIED MANAGER AT TIME OF INSPECTION. INSTRUCTRED MANAGER TO OBTAIN AND MAINTAIN PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED MANAGERS ON SITE.

Base deductions−10 pts

Jun 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 23

Canvass InspectionFail

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-RICE 46.8F, CHICKEN 47.7F TOMATOES 45.5F, HAM 44.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2LBS OF PRODUCTS WORTH $14.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED EVIDENCEOF PEST ACTIVITY. NOTED OVER 15 RAT DROPPINGS THE FLOOR AT THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION VIOLATION#7-38-020(A). CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING PIPE UNDERNEATH THE SPRAYER SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN FLOORS ESPECIALLY AT AREAS WHERE RAT DROPPINGS WERE FOUND.

Base deductions−18 pts

Sep 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 22

Complaint InspectionFail

1 High1 Med8 Basic

10 total1 risk factor

64/100inspection score

−31 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED FEMALE EMPLOYEE WASHING DISHES AT REAR 3- COMPARTMENT SINK THEN HANDLING CLEAN DISHES (POT AND SHEET TRAY). MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION. (PRIORITY 7-38-010) ? C.O.S.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST INFESTATION. APPROXIMATELY 15-20 LIVE ROACHES WERE AT THE SITE DURING INSPECTION IN THE BASEMENT NEAR FOOD PREP AREA. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. MUST ALSO ELIMINATE THE PEST PROBLEM AND PEST CONTROL UPON BEING RE-INSPECTED. PRIORITY #7-38-020(A),CITATION ISSUED.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASHGUARD IN THE REAR SALAD STATION EXPOSED HAND SINK AND COLD HOLDING UNIT STOCKED WITH FOOD. MUST INSTALL A WASHABLE SPLASHGUARD.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED SOILED PLATES AND BOWLS UNDER THE FOOD PREP TABLE. INSTRUCTED PROPERLY TO STORE SOILED DISHES AWAY FROM CLEAN DISHES AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3-COMPARTMENT SINK. INSTRUCTED TO HAVE A TEST STRIP KIT ON-SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PF PROPERLY. PRIORITY FOUNDATION. 7-38-005 CITATION ISSUED
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED CUTTING BOARD WITH DISCOLORATION AND DEEP CUTS IN THE REAR FOOD PREP AREA. INSTRUCTED TO RESURFACE OR REPAIR SAID CUTTING SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE SEWAGE SYSTEM IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO ENCASE THE SEWAGE SYSTEM WITH A SMOOTH AND EASILY CLEANABLE SURFACE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GARBAGES OVERFLOWING WITH TRASH AND BOXES AND LIDS UNABLE TO CLOSE PROPERLY. INSTRUCTED ALWAYS TO HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION #7-38-020(B).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALLS IN THE BASEMENT WITH OPENINGS AND NOT SEALED. INSTRUCTED TO PROPERLY SEAL WALLS SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED A CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS TO PROVIDE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−31 pts

Risk factor bonus (1× +5)−5 pts

Aug 22

Recent Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED COLD HOLDING UNITS WITH CHEESE STORED IN THE BASEMENT PREP AREA WITH NO THERMOMETERS INSIDE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS AND DISHWASHERS WITHOUT HAIR RESTRAINTS IN THE FOOD PREP AREAS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A COLD HOLDING UNIT ACROSS FROM THE VENTILATION HOOD WITH TWO SLIDING DOORS NOT PROPERLY CLOSING TO COVER THE TOP FOOD ITEMS IN THE UNIT. INSTRUCTED TO REPAIR OR REPLACE SAID COLD HOLDING UNIT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD ITEMS ELEVATED WITH MILK CRATES IN THE BASEMENT PREP AREA. INSTRUCTED TO ELEVATE FOOD ITEMS ON PROPER SHELVING UNITS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED A CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS TO PROVIDE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−13 pts

Jul 22

Short Form Complaint InspectionPass w/ Conditions

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED COLD HOLDING UNITS WITH CHEESE STORED IN THE BASEMENT PREP AREA WITH NO THERMOMETERS INSIDE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED FOOD HANDLERS AND DISHWASHERS WITHOUT HAIR RESTRAINTS IN THE FOOD PREP AREAS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 OBSERVED A COLD HOLDING UNIT ACROSS FROM THE VENTILATION HOOD WITH TWO SLIDING DOORS NOT PROPERLY CLOSING TO COVER THE TOP FOOD ITEMS IN THE UNIT. INSTRUCTED TO REPAIR OR REPLACE SAID COLD HOLDING UNIT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-402.12 OBSERVED FOOD ITEMS ELEVATED WITH MILK CRATES IN THE BASEMENT PREP AREA. INSTRUCTED TO ELEVATE FOOD ITEMS ON PROPER SHELVING UNITS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
I OBSERVED THE ESTABLISHMENT'S AUTSIDE GREASE RECEPTACLE OPEN, EXPOSING AN ACCUMULATION OF FOOD INSIDE THE GREASE RECEPTACLE. I ALSO OBSERVED GREASE AND FOOD RESIDUE ON THE EXTERIOR OF THE GREASE RECEPTACLE. INSTRUCTED TO KEEP THE LID ON THE GREASE RECEPTACLE CLOSED AT ALL TIMES, CLEAN THE EXTERIOR OF THE GREASE RECEPTACLE, AND ADVISED MANAGER TO CONTACT COMPANY TO EMPTY AND CLEAN SAID GREASE RECEPTACLE. PRIORITY FOUNDATION VIOLATION 7-38-020(B), CITATION ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED A CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS TO PROVIDE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−15 pts

Jul 22

Canvass Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED COLD HOLDING UNITS WITH CHEESE STORED IN THE BASEMENT PREP AREA WITH NO THERMOMETERS INSIDE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED FOOD HANDLERS AND DISHWASHERS WITHOUT HAIR RESTRAINTS IN THE FOOD PREP AREAS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-402.12 OBSERVED FOOD ITEMS ELEVATED WITH MILK CRATES IN THE BASEMENT PREP AREA. INSTRUCTED TO ELEVATE FOOD ITEMS ON PROPER SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 OBSERVED A COLD HOLDING UNIT ACROSS FROM THE VENTILATION HOOD WITH TWO SLIDING DOORS NOT PROPERLY CLOSING TO COVER THE TOP FOOD ITEMS IN THE UNIT. INSTRUCTED TO REPAIR OR REPLACE SAID COLD HOLDING UNIT.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED A CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS TO PROVIDE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−13 pts

Jun 22

Canvass InspectionFail

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED A FOOD HANDLER IN THE REAR FOOD PREP AREA ON THE COOKING LINE TAKE SPINACH WITH HIS BARE HANDS WITHOUT WASHING HIS HANDS AND WITH NO GLOVES AND PLACE IT ON TO A PLATE WITH A BURGER THAT WAS SERVED TO A CUSTOMER. INSTRUCTED FOOD HANDLER TO WEAR WASH HANDS AND WEAR GLOVES WHEN HANDLING READY-TO-EAT FOOD ITEMS. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS (SLICED TOMATOES, BLACK BEAN MIXTURE, CHEESE) AT TEMPERATURES RANGING 55.9-57.7 F. INSTRUCTED TO DISCARD SAID ITEMS AND TO MAINTAIN TCS FOODS AT COLD HOLDING TEMPERATURES OF 41 F OR BELOW. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED COLD HOLDING UNITS WITH CHEESE STORED IN THE BASEMENT PREP AREA WITH NO THERMOMETERS INSIDE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS AND DISHWASHERS WITHOUT HAIR RESTRAINTS IN THE FOOD PREP AREAS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD ITEMS ELEVATED WITH MILK CRATES IN THE BASEMENT PREP AREA. INSTRUCTED TO ELEVATE FOOD ITEMS ON PROPER SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A COLD HOLDING UNIT ACROSS FROM THE VENTILATION HOOD WITH TWO SLIDING DOORS NOT PROPERLY CLOSING TO COVER THE TOP FOOD ITEMS IN THE UNIT. INSTRUCTED TO REPAIR OR REPLACE SAID COLD HOLDING UNIT.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED USE OF HIGH-TEMPERATURE DISHWASHING MACHINE WITH NO IRREVERSIBLE TEMPERATURE MEASURING DEVICES OR HEAT TEST STRIPS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS TO PROVIDE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−30 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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