What is LA Nonna's health inspection score?

LA Nonna has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Nonna last inspected?

LA Nonna was last inspected on September 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Nonna have?

LA Nonna has 77 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Nonna safe to eat at?

LA Nonna has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

Official Health Record

LA Nonna

Name: LA Nonna
Address: 3400 N LAWNDALE AVE, Chicago, 60618
Rating: 75

3400 N LAWNDALE AVE, Chicago

Last inspected 8mo ago

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0Good

North Center

Ranked #344 of 559 in North Center

Stable

10 inspections

Last: Sep 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

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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3400 N LAWNDALE AVE, Chicago, IL 60618

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Violation Timeline

Sep 2022

2 inspections

4 high priority

1 intermediate

9 basic

Sep

Aug 2023

2 inspections

5 high priority

4 intermediate

12 basic

Aug 2024

1 inspections

6 high priority

1 intermediate

8 basic

Aug

Apr 2025

2 inspections

2 high priority

8 basic

Jun 2025

2 inspections

1 high priority

2 intermediate

9 basic

Jun

Sep 2025

1 inspections

1 high priority

1 intermediate

3 basic

Inspection History

10 records on file

2 Complaint3 Complaint Re-Inspection2 Canvass Re-Inspection3 Canvass

Sep 25

Complaint InspectionLatestPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 3-DOOR REACH-IN COOLER IN THE MAIN KITCHEN AREA AT IMPROPER INTERNAL AMBIENT AIR TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS, INTERNAL AMBIENT AIR TEMPERATURE OF 46.0F AT TIME OF INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOOD ITEMS IN 3-DOOR REACH-IN COOLER AND CEASE USE OF COLD-HOLDING EQUIPMENT UNTIL REPAIRED OR REPLACED. TAGGED EQUIPMENT WITH INSTRUCTIONS TO CONTACT CDPH FOR RE-INSPECTION ONCE EQUIPMENT IS REPAIRED OR REPLACED AND PRIOR TO USE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES IN THE 3-DOOR REACH-IN COOLER IN THE MAIN KITCHEN AREA: COOKED CHICKEN AT 47.6F, RAW BEEF AT 46.7F, RAW CHICKEN AT 50.1F AT TIME OF INSPECTION. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD AT 41.0F OR BELOW FOR COLD-HOLDING. DISCARDED APPROXIMATELY 30 LBS OF FOOD VALUED AT APPROXIMATELY $150.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL TCS FOOD ITEMS AT IMPROPER TEMPERATURES AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE SPATULA AND GRILL SCRAPER STORED IN STILL, ROOM-TEMPERATURE WATER BETWEEN USES IN THE MAIN KITCHEN AREA. INSTRUCTED TO MAINTAIN IN-USE UTENSILS ON A CLEAN AND SANITIZED SURFACE OR UNDER RUNNING WATER BETWEEN USES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY CLUTTER OF ITEMS NOT NECESSARY TO FOOD OPERATIONS IN THE REAR BASEMENT AREA. INSTRUCTED TO REMOVE CLUTTER AND ALL ITEMS UNNECESSARY TO FOOD OPERATIONS AND MAINTAIN AREA FREE FROM CLUTTER TO ALLOW FOR ADEQUATE ACCESS FOR MONITORING OF PESTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH CARTS AND SHELVES IN THE BASEMENT AREA WALK-IN COOLER TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND OTHER PHYSICAL FACILITIES BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER SOILS AND MAINTAIN.

Base deductions−21 pts

Jun 25

Complaint Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABEL FOOD PRODUCTS WITH COMMON NAME STORED INSIDE PLASTIC CONTAINERS IN BASEMENT PREP AREA(WEST AREA OF THE BASEMENT)

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SPLASH GUARD IS NEEDED BETWEEN HANDWASHING SINK AND COUNTER TOP AT FRONT PREP AREA. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE THREE DOOR REACH-IN COOLERS IN THE KITCHEN REPAIR/REPLACE
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKING FAUCET AT THREE COMPARTMENT SINK,REPAIR ISSUE
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
GREASE REMOVED,HOWEVER DEBRIS MUST BE REMOVED AND KEEP AREA CLEAN

Base deductions−13 pts

Jun 25

Complaint InspectionFail

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR, ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. ICE IS USED FOR HUMAN CONSUMPTION PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABEL FOOD PRODUCTS WITH COMMON NAME STORED INSIDE PLASTIC CONTAINERS IN BASEMENT PREP AREA(WEST AREA OF THE BASEMENT)

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SPLASH GUARD IS NEEDED BETWEEN HANDWASHING SINK AND COUNTER TOP AT FRONT PREP AREA. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER BETWEEN USE TO MINIMIZE SOURCE OF CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE THREE DOOR REACH-IN COOLERS IN THE KITCHEN REPAIR/REPLACE
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKING FAUCET AT THREE COMPARTMENT SINK,REPAIR ISSUE
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
GREASE BUILD UP MUST BE REMOVED AND MAINTAIN.CLEAN AREA

Base deductions−25 pts

Apr 25

Canvass Re-Inspection InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK IN THE BASEMENT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 OBSERVED RUSTY STORAGE RACKS IN THE WALK-IN COOLER IN BASEMENT. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD HOLDING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

Base deductions−16 pts

Apr 25

Canvass InspectionFail

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE ECPOSED HANDWASHING SINK IN THE BASEMENT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY STORAGE RACKS IN THE WALK-IN COOLER IN BASEMENT. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD HOLDING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 08/23/2024 INSPECTION, REPORT #2600618 NOT CORRECTED: #40-NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES. #43-NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION. #47-NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER, DOOR OF 2 DOOR REFRIGERATION UNIT AND DOOR OF CHEST FREEZER ALL AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.#53-NOTED EMPLOYEE TOILET ROOM RECEPTACLE MUST BE COVERED IN THE BASEMENT . INSTRUCTED TO PROVIDE COVER/LID. #55- NOTED HEAVY CLUTTER AT THE BASEMENT FOOD/DRY STORAGE ON SHELVES. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. #58-NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MAN
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO SUMMARY REPORT FROM INSPECTION COMPLETED ON 8-23-2024 POSTED ON SITE. PREVIOUS SUMMARY REPORT HAD BEEN FILED AND NOT ON DISPLAY. PRIORITY FOUNDATION VIOLATION,7-42-010(b). CITATION ISSUED

Base deductions−20 pts

Aug 24

Canvass InspectionPass w/ Conditions

6 High1 Med8 Basic

15 total1 risk factor

14/100inspection score

−81 pts

High Priority (6)

−60 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WHILE WEARING GLOVES WASHED HANDS AT THE HAND WASHING SINK WITH GLOVES ON, WIPED THEM WITH PAPER TOWELS AND WENT BACK TO THE PREP TABLE TO CONTINUE PREPARING FOOD; WITHOUT CHANGING GLOVES. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT POLICY WITH READY TO EAT FOODS. MUST WEAR GLOVES, USE SPOONS, TONGS ETC. PRIORITY VIOLATION#7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT HAND WASH SINK OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-(030). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED CLOGGED HAND WASH SINK (WATER NOT DRAINING AT ALL) AT THE BASEMENT FOOD PREP AREA.DISCUSSED WITH MANAGER THAT ALL HAND WASH SINKS MUST BE MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.CONSOLIDATED WITH ABOVE CITATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISH WASHING MACHINE IN USE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER SANITIZING FINAL STRENGTH OF 50PP (CHLORINE). PRIORITY VIOLATION 7-38-025.CITATION ISSUED. CONSOLIDATED WITH ABOVE VIOLATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK CUTTING BOARD, CUPS ETC} WITHOUT SETTING IT UP TO WASH RINSE AND SANITIZE AS REQUIRED BY THE CODE. NO SANITIZER WAS USED TO SET UP THE SINK. INSTRUCTED MANAGEMENT TO ALWAYS SET UP THE SINK WHEN WASHING EQUIPMENT. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE USING THE CHLORINE. PRIORITY VIOLATION #7-38-025. CITATION USED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 85.4F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:- CHEESE 82.5F, HAM 81.6F, MARINARA SAUCE 71.6F, BROCCOLI 86.3F, SLICED TOMATOES 82.9F, CHEESE 48.3F, EGGS 82F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $200.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER, DOOR OF 2 DOOR REFRIGERATION UNIT AND DOOR OF CHEST FREEZER ALL AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED 3 COMPARTMENT SINK IN POOR REPAIRS WITH WATER SIPPING FROM ONE SINK TO ANOTHER FROM THE BROKEN DIVIDERS SEPARATING THE SINKS. INSTRUCTED TO REPAIR AND MAINTAIN TO PROPERLY SET UP THE SINK FOR WASH RINSE AND SANITIZE. PRIORITY FOUNDATION VIOLATION #7-38-025 CITATION ISSUED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED EMPLOYEE TOILET ROOM RECEPTACLE MUST BE COVERED IN THE BASEMENT . INSTRUCTED TO PROVIDE COVER/LID.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER AT THE BASEMENT FOOD/DRY STORAGE ON SHELVES. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−81 pts

Risk factor bonus (1× +5)−5 pts

Aug 23

Canvass Re-Inspection InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN THE BASEMENT PREP AREA.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS (GARLIC POWDER, BLACK PEPPER, FLOUR ETC)

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 EMPLOYEE TOILET ROOM RECEPTACLE MUST BE COVERED IN THE BASEMENT . INSTRUCTED TO PROVIDE COVER/LID.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 INSTRUCTED TO CLEAN CEILING VENT COVER WITH HEAVY DUST ACCUMULATION INSIDE CUSTOMER WASHROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 LIGHT BULBS MUST BE SHIELDED ABOVE BASEMENT PREP AREA

Base deductions−21 pts

Aug 23

Canvass InspectionPass w/ Conditions

4 High3 Med9 Basic

16 total

27/100inspection score

−73 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HAND SOAP AVAILABLE AT HANDSINK IN THE BASEMENT PREP AREA. INSTRUCTED MANAGER TO PROVIDE. HANDSOAP MUST BE AVAILABLE FOR ALL HANDSINK AT ALL TIMES. CORRECTED ON SITE - MANAGER PROVIDED HANDSOAP) PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN THE BASEMENT PREP AREA.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISH WASHING MACHINE (NOT IN USED AT THIS TIME) AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED ?HELD FOR INSPECTION?. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). (CORRECTED ON SITE - MANAGER REPLACE EMPTY SANITIZING BUCKET - FINAL SANITIZING RINSE NOW AT 100 PPM) PRIORITY VIOLATION 7-38-025.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUND DRAWER COOLER WITH TCS FOODS NOT MAINTAINING PROPER TEMPERATURE REQUIREMENT. NOTED AN WITH AN AIR TEMPERATURE OF 50.1F. INSTRUCTED MANAGER COOLER WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F. COOLER DRAWER MUST BE FIX. DRAWER COOLER IS TAGGED 'HELD FOR INSPECTION' INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND SERVICE IN DRAWER COOLER (AIR TEMPERATURE 0F 50.1F) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEM: BEEF AT 50.4F, CHICKEN AT 49.2F, CHEESE AT 49.8F, BACON AT 49.9F, HAM AT 49.7F. BEEF MILANESA AT 50.1F ALSO FOUND EGGS STORED ON THE PREP COUNTER AT 75.6F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $200.00 , TOTAL WEIGHT 8 LBS. INSTRUCTED PERSON IN CHARGE, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS (GARLIC POWDER, BLACK PEPPER, FLOUR ETC)

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (CORN) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE PREP COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REPLACE BROKEN RUBBER GASKETS AROUND SMALL REACH IN COOLER DOOR IN COFFEE STATION AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT AND COOLERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
EMPLOYEE TOILET ROOM RECEPTACLE MUST BE COVERED IN THE BASEMENT . INSTRUCTED TO PROVIDE COVER/LID.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED LEAVES AND DEBRIS ON GROUND AROUND GARBAGE DUMPSTER. INSTRUCTED TO CLEAN GROUND AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND CORNERS IN FOOD PREP/COOKING AREA AND WALL WITH DRIED FOOD SPILLAGE AROUND PREP/COOKING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN CEILING VENT COVER WITH HEAVY DUST ACCUMULATION INSIDE CUSTOMER WASHROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
LIGHT BULBS MUST BE SHIELDED ABOVE BASEMENT PREP AREA.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
FOUND NO INSPECTION SUMMARY REPORT POSTED (09-26-2022) ON PREMISE. INSTRUCTED MANAGER, A SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION 7-42-010 (B) CITATION ISSUED

Base deductions−73 pts

Sep 22

Complaint Re-Inspection InspectionPass w/ Conditions

2 High4 Basic

6 total2 risk factors

62/100inspection score

−28 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH A CITY OF CHICAGO CERTIFICATE. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO CERTIFICATE ON SITE AT ALL TIMES.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN AND POTATOES AND BEEF) ARE PREPARED AND SERVED TO CUSTOMERS. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS WHILE (TCS FOODS) ARE BEING HANDLED PREPARED AND SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11--OBSERVED A TORN DOOR GASKET INSIDE OF THE KITCHEN 4 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19--OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOORS.INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON BOTH WASHROOM DOORS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.MUST PROVIDE AND MAINTAIN CURRENT FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLING EMPLOYEES AS REQUIRED.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--OBSERVED EXPIRED FOOD ALLERGEN TRAINING CERTIFICATES PROVIDED ON THE PREMISES.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATES ON SITE.

Base deductions−28 pts

Risk factor bonus (2× +5)−10 pts

Sep 22

Complaint Re-Inspection InspectionFail

2 High1 Med5 Basic

8 total2 risk factors

55/100inspection score

−35 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH A CITY OF CHICAGO CERTIFICATE. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO CERTIFICATE ON SITE AT ALL TIMES.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN AND BEEF) ARE PREPARED AND SERVED TO CUSTOMERS. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS WHILE (TCS FOODS) ARE BEING HANDLED PREPARED AND SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENUS. INSTRUCTED MANAGEMENT TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11--OBSERVED A TORN DOOR GASKET INSIDE OF THE KITCHEN 4 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19--OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOORS.INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON BOTH WASHROOM DOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12--INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.MUST PROVIDE AND MAINTAIN CURRENT FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLING EMPLOYEES AS REQUIRED.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--OBSERVED EXPIRED FOOD ALLERGEN TRAINING CERTIFICATES PROVIDED ON THE PREMISES.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATES ON SITE

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

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Community Safety Reports

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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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