What is Buona's health inspection score?

Buona has a SafeDine safety score of 80 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Buona last inspected?

Buona was last inspected on March 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Buona have?

Buona has 52 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Buona safe to eat at?

Buona has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Buona serve?

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

Official Health Record

Buona

Name: Buona
Address: 613-617 N MCCLURG CT, Chicago, 60611
Rating: 80

613-617 N MCCLURG CT, Chicago

Last Inspected: 3/26/2026

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0Good

American•Streeterville

Ranked #398 of 713 in StreetervilleBetter than 22% of american restaurants

Declining

10 inspections

Last: Mar 26, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 87/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) which is computed during our regular data sync.

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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613-617 N MCCLURG CT, Chicago, IL 60611

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Violation Timeline

Apr 2023

1 inspections

4 high priority

1 intermediate

4 basic

Apr

May 2023

1 inspections

2 high priority

4 basic

Aug 2023

2 inspections

1 high priority

3 intermediate

4 basic

Aug

May 2024

2 inspections

1 high priority

3 intermediate

10 basic

Sep 2025

2 inspections

5 high priority

1 intermediate

4 basic

Sep

Dec 2025

1 inspections

1 basic

Mar 2026

1 inspections

4 intermediate

Mar

Inspection History

10 records on file

2 Complaint4 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection

Mar 26

Complaint InspectionLatestPass with Conditions

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−20 pts

Dec 25

Canvass Re-Inspection InspectionPass w/ Conditions

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED MOST RECENT SUMMARY REPORT NOT POSTED. FACILITY HAS FULL COMPLIANCE SUMMARY REPORT FROM MAY 28 2024 POSTED. FACILITY HAS HAD 2 SEPARATE INSPECTIONS SINCE SAID INSPECTION BOTH OF WHICH WERE FAILED INSPECTIONS. INSTRUCTED MANAGER TO INSURE MOST RECENT SUMMARY REPORT IS ALWAYS POSTED. NEW SUMMARY GIVEN TO MANAGER. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.

Base deductions−2 pts

Sep 25

Canvass Re-Inspection InspectionFail

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-205.11 OBSERVED FRONT SERVICE LINE WHERE CHEESE IS PUMPED AND SOFTSERVE COMES OUT MACHINE WITHOUT A HAND SINK IN CONVENIENT LOCATION. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED WALK IN FREEZER ACCESSIBLE IN PARKING LOT. INSTRUCTED MANAGER TO ENSURE WALK IN FREEZER IS LOCKED TO PREVENT TAMPERING.

Base deductions−12 pts

Sep 25

Canvass InspectionFail

4 High1 Med3 Basic

8 total1 risk factor

44/100inspection score

−51 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO MANAGER ON SITE WITH ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE. INSTRUCTED MANAGER TO ENSURE THERE IS A CERTIFIED FOOD FOOD MANAGER WITH ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE ( NO PHOTOS OR COPIES) ON SITE AT ALL TIMES PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED FRONT SERVICE LINE WHERE CHEESE IS PUMPED AND SOFTSERVE COMES OUT MACHINE WITHOUT A HAND SINK IN CONVENIENT LOCATION. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED DISH MACHINE PROVIDING A FINAL CHLORINE SANITIZER CONCENTRATION OF 0 PPM. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PROVIDES A MINIMUM CHLORINE SANTIZER CONCENTRATION OF 50 PPM. TECHNICIAN ARRIVED ON SITE TO SERVICE DISH MACHINE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE DISPENSER IN DINING SODA MACHINE WITH A BLACK BUILD UP ON INTERIOR. INSTRUCTED MANAGER TO ENSURE ALL FOOD CONTACT SURFACES ARE CLEAN TO SIGHT AND TOUCH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED MORE THAN 10 SMALL FLIES THROUGHOUT FACILITY INCLUDING: IN DISH AREA, OFFICE AREA, SERVICE LINE AND IN DINNING ROOM. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED WALK IN FREEZER ACCESSIBLE IN PARKING LOT. INSTRUCTED MANAGER TO ENSURE WALK IN FREEZER IS LOCKED TO PREVENT TAMPERING.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED INADEQUATE WASTE WATER DISPOSAL AT 3 COMPARTMENT SINK. WHEN WATER IS DRAINED IN ONE COMPARTMENT, ANOTHER COMPARTMENT FLOORS. IN ADDITION WHEN WATER IS DRAINED WATER BACKS UP FROM DRAIN ON TO FLOOR. MANAGER STATED THE 3 COMPARTMENT SINK WILL NOT BE USED UNTIL IT IS SERVICED. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. PLUMBER ARRIVED ON SITE TO SERVICE 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2595264 DATED MAY 28 2024 INSTRUCTED FACILITY TO: #51 REPAIR 1 COMPARTMENT SINK PLUMBING. OBSERVED 1 COMPARTMENT SINK LEAKING FROM BOTTOM PIPES. INSTRUCTED MANAGER TO ADDRESS PREVIOUS CORE VIOLATION PRIOIRTY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−51 pts

Risk factor bonus (1× +5)−5 pts

May 24

Canvass Re-Inspection InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 5-10 DEAD HOUSE FLIES ON FLOOR AND NEAR EMPLOYEE STORAGE SHELVES IN REAR AREA (NEXT TO REAR EXTERNAL DOOR). INSTRUCTED TO REMOVE DEAD INSECTS AND CLEAN AND SANITIZE AFFECTED AREA AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORAGE CONTAINER OF CORNMEAL STORED UNCOVERED ON THE LOWEST SHELF AT THE FRONT PREP AREA (NEAR OVENS). INSTRUCTED TO COVER CORNMEAL CONTAINER AND MAINTAIN FOOD CONTAINERS COVERED TO PREVENT CONTAMINATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SINGLE-USE BOWL USED AS A SCOOP IN BULK FOOD CONTAINER WITH CORNMEAL IN THE REAR PREP AREA (NEAR 1-COMPARTMENT SINK). INSTRUCTED TO REMOVE SINGLE-USE BOWL AND REPLACE WITH A UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED MULTI-USE BASKETS AND PLATES STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF AT THE FRONT PREP AREA (NEAR OVENS). INSTRUCTED TO STORE MULTI-USE EQUIPMENT AND UTENSILS COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR CAVITY OF SMALL COOLER NEAR HOT-HOLDING EQUIPMENT TO BE SOILED WITH WATER AND FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COLD-HOLDING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAIN PLUMBING AT 1-COMPARTMENT SINK AND FRONT PREP AREA HANDWASHING SINK TO BE IN POOR REPAIR AND LEAKING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE LEAKING PLUMBING FIXTURES AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.

Base deductions−15 pts

May 24

Canvass InspectionPass w/ Conditions

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SALAD LINE COOLER AT IMPROPER AMBIENT AIR TEMPERATURE FOR COLD HOLDING, AMBIENT AIR TEMPERATURE AT 54.3F. INSTRUCTED TO REMOVE ALL TCS FOOD ITEMS FROM COOLER AND CEASE USE OF COOLER TO STORE TCS FOODS FOR COLD-HOLDING UNTIL REPAIRED OR REPLACED AND REINSPECTED BY CDPH. TAGGED COOLER ON-SITE AND INSTRUCTED TO CONTACT CDPH FOR REINSPECTION AFTER REPAIR OR REPLACEMENT AND PRIOR TO USE. PERSON-IN-CHARGE REMOVED ALL TCS FOOD ITEMS FROM COOLER. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURE FOR COLD HOLDING: CUT TOMATOES AT 47.9F AT THE HOTDOG LINE COOLER, CHICKEN TENDERS AT 50.1F IN COOLER NEAR HOT HOLDING STATION, HARDBOILED EGGS AT 48.1F, COOKED PASTA AT 53.1F, CUT LEAFY GREENS AT 55.0F AT THE SALAD LINE COOLER. INSTRUCTED TO DISCARD ALL TCS FOOD ITEMS FOUND AT IMPROPER TEMPERATURES FOR COLD HOLDING AND DENATURE WITH BLEACH. PERSON-IN-CHARGE DISCARDED AND DENATURED ALL TCS FOOD ITEMS AT IMPROPER TEMPERATURES ON-SITE. APPROXIMATELY 20 LBS. VALUED APPROXIMATELY $120.00 DISCARDED ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 5-10 DEAD HOUSE FLIES ON FLOOR AND NEAR EMPLOYEE STORAGE SHELVES IN REAR AREA (NEXT TO REAR EXTERNAL DOOR). INSTRUCTED TO REMOVE DEAD INSECTS AND CLEAN AND SANITIZE AFFECTED AREA AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORAGE CONTAINER OF CORNMEAL STORED UNCOVERED ON THE LOWEST SHELF AT THE FRONT PREP AREA (NEAR OVENS). INSTRUCTED TO COVER CORNMEAL CONTAINER AND MAINTAIN FOOD CONTAINERS COVERED TO PREVENT CONTAMINATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SINGLE-USE BOWL USED AS A SCOOP IN BULK FOOD CONTAINER WITH CORNMEAL IN THE REAR PREP AREA (NEAR 1-COMPARTMENT SINK). INSTRUCTED TO REMOVE SINGLE-USE BOWL AND REPLACE WITH A UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED MULTI-USE BASKETS AND PLATES STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF AT THE FRONT PREP AREA (NEAR OVENS). INSTRUCTED TO STORE MULTI-USE EQUIPMENT AND UTENSILS COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR CAVITY OF SMALL COOLER NEAR HOT-HOLDING EQUIPMENT TO BE SOILED WITH WATER AND FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COLD-HOLDING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAIN PLUMBING AT 1-COMPARTMENT SINK AND FRONT PREP AREA HANDWASHING SINK TO BE IN POOR REPAIR AND LEAKING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE LEAKING PLUMBING FIXTURES AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.

Base deductions−30 pts

Aug 23

Complaint Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED MISSING THERMOMETERS IN SOME COOLING UNITS THROUGHOUT PREP. INSTRUCTED TO PROVIDE.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY PREP SHELVES ON TABLES THROUGHOUT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INSIDE OF ALL COOLING UNITS WITH EXCESSIVE DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−9 pts

Aug 23

Complaint InspectionPass w/ Conditions

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 3 REFRIGERATION UNITS WITH COLD HOLD UNITS ATTACHED LOCATED THROUGHOUT PREP AREA @ IMPROPER COLD HOLDING TEMPERATURES. NOTED TEMERATURE OF UNITS ACROSS FROM PIZZA OVEN @53.0F AND 50.0F. NOTED TEMPERATURE OF UNIT USED FOR SALAD PREP @49.0F. ALL SAID UNIT WERE STORING TCS FOODS DURING THIS TIME. INSTRUCTED TO DISCONTINUE USE OF UNITS, REPAIR AND MAINTAIN UNITS TO 41F OR BELOW. STORED TCS FOOD DISCARDED AND DENATURED AT THIS TIME BY PIC. UNITS HELD FOR INSPECTION. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION;THEY ARE AS FOLLOWS, APPROXIMATELY 3 LBS SLICED TOMATOES @53.0F, 4LBS SLICED GRAPE TOMATOES @46F,1/2 LB BOILED EGGS @ 52.1F,3 LBS SLICED CHEESE @55F, 1LB LEAFY SPINACH @55.0F, 4 LBS MOZZERELLA CHEESE @49.1F 4 LBS COOKED CHICKEN @48.4F,4 LBS COOKED PASTA NOODLE @53.0F, 1/2 LB POTATO SALAD @50.0F. ALL SAID FOOD ITEMS WERE STORED INSIDE REFRIGERATION UNITS WITH COLD HOLD UNITS ATTACHED LOCATED THROUGHOUT PREP AREA.INSTRUCTED TO HOLD ALL COLD TCS FOODS @41F OR BELOW AT ALL TIMES. PERSON IN CHARGE VOLUNTARILY DISCARDED AND DENATURED DURING THIS TIME. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED MISSING THERMOMETERS IN SOME COOLING UNITS THROUGHOUT PREP. INSTRUCTED TO PROVIDE.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY PREP SHELVES ON TABLES THROUGHOUT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INSIDE OF ALL COOLING UNITS WITH EXCESSIVE DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−24 pts

May 23

Canvass 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 ON PREMISE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORGINAL CERTIFICATE, WHILE PREPARING AND SERVING (ITALIAN BEEF, PASTA, CHICKEN). INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT THROUGHOUT ALL PREP AREAS WITH HEAVY DRIED FOOD DEBRIS ON SURFACES.INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLIGHT LEAK ON 3 COMPARTMENT SINK PIPING UNDERNEATH. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATES ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER DURING TIME OF INSPECTION AS REQUIRED. INSTRUCTED TO OBTAIN.

Base deductions−28 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

Canvass InspectionPass w/ Conditions

4 High1 Med4 Basic

9 total2 risk factors

37/100inspection score

−53 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE ON PREMISE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING TCS FOODS (ITALIAN BEEF, COOKED ITALIAN SAUSAGE, SLICED TOMATOES, CHICKEN). INSTRUCTED PROVIDE A VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW ON SITE AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-012.CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IN USE LOW TEMPERATURE DISH WASHING MACHINE NOT PROPERLY SANITIZING DURING TIME OF INSPECTION. NOTED SANITIZER STRENGTH AT 0PPMS. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING @ AT LEAST 50 PPM AND MAINTAINED. EQUIPMENT TAGGED. PRIORITY VIOLATION. #7-38-025. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED REFRIGERATION UNIT LOCATED IN REAR PREP AREA UNDER PASTA SAUCE STATION AT IMPROPER COLD HOLDING TEMPERATURE DURING TIME OF INSPECTION. NOTED AMBIENT AIR TEMPERATURE @ 54.3F WITH TCS FOODS STORED INSIDE. INSTRUCTED TO DISCONTINUE USE OF EQUIPMENT UNTIL IT IS REPAIRED AND WORKING AT 41F OR BELOW. ITEM TAGGED. PRIORITY VIOALTION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOODS AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION. APPROXIMATELY 4 LBS OF PRE-COOKED RAVIOLI @ 50.1F, 5 LBS RIGATONI @52.5F, AND 4LBS OF FETTUCCINE ALFREDO @49.8F. ALL SAID ITEMS WERE HELD INSIDE OF REFRIGERATOR LOCATED IN REAR PREP AREA. MANAGER VOLUNTARILY DISCARDED ITEMS AND NOTED THE APPROXIMATE COST WAS ABOUT $55. INSTRUCTED MANAGER TO HOLD ALL COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005.CITATION ISSUED.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT THROUGHOUT ALL PREP AREAS WITH HEAVY DRIED FOOD DEBRIS ON SURFACES.INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLIGHT LEAK ON 3 COMPARTMENT SINK PIPING UNDERNEATH. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATES ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER DURING TIME OF INSPECTION AS REQUIRED. INSTRUCTED TO OBTAIN.

Base deductions−53 pts

Risk factor bonus (2× +5)−10 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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