What is Bacon & Jam's health inspection score?

Bacon & Jam has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bacon & Jam last inspected?

Bacon & Jam was last inspected on October 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bacon & Jam have?

Bacon & Jam has 66 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bacon & Jam safe to eat at?

Bacon & Jam has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Bacon & Jam

Name: Bacon & Jam
Address: 3335 W 111TH ST, Chicago, 60655
Rating: 68

3335 W 111TH ST, Chicago

Last inspected 7mo ago

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0Fair

Chicago

Ranked #960 of 1000 in Chicago

Stable

8 inspections

Last: Oct 8, 2025

medium confidence

Directions Order

Inspections

13%

Clean Rate

8.3

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 65/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (68/100) 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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3335 W 111TH ST, Chicago, IL 60655

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Violation Timeline

Feb 2023

1 inspections

10 basic

Feb

Jun 2023

2 inspections

1 high priority

2 intermediate

5 basic

Apr 2024

2 inspections

1 high priority

4 intermediate

18 basic

Apr

Oct 2024

1 inspections

1 intermediate

5 basic

Apr 2025

1 inspections

1 intermediate

11 basic

Apr

Oct 2025

1 inspections

1 high priority

2 intermediate

4 basic

Inspection History

8 records on file

1 Suspected Food Poisoning3 Canvass2 Complaint1 Canvass Re-Inspection1 Complaint Re-Inspection

Oct 25

Suspected Food Poisoning InspectionLatestPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED COOKED CORNED BEEF AND COOKED TURKEY BOTH STORED IN THE WALK IN COOLING UNIT IN THE REAR INSIDE OF HOTEL PAN WITH ALUMINUM FOIL COVERING THEM. OBSERVED THE ALUMINUM FOIL WITH CHEMICAL REACTION TO THE ACIDIC SEASONED MEAT (CORNED BEEF) AND LEMON STORED IN THE (TURKEY) CONTAINER BOTH READY TO EAT MEATS THAT MAY BE USED FOR SANDWICHES. THE ALUMINUM FOIL HAD EMBEDDED ITSELF INTO THE TOP OF BOTH MEATS. FOOD DISCARDED AND DENATURED, APPROX 21 POUNDS OF PRODUCT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED READY TO EAT FOODS(CHICKEN,TURKEY,CORNED BEEF) IN THE LOWER TWO DOOR REACH IN COOLING/PREP UNIT AT TEMPERATURES OF 48 DEGREES, 48.6 DEGREES AND 50.1 DEGREES. FOOD WAS DISCARDED AND DENATURED BY MANAGEMENT, APPROX 4-5 POUNDS OF PRODUCT DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE REAR EXIT DOOR LOCATED IN THE REAR DISH WASHING AREA WITH ABOUT A 1/4 GAP AT THE RIGHT SIDE LOWER AND LOWER RIGHT CORNER OF THE DOOR. INSTRUCTED TO SEAL AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST ACTIVITY.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SPLASH GUARD NEEDED AT THE LEFT SIDE OF THE HAND WASHING SINK IN THE REAR DISH WASHING AREA AS THE CLEAN DISHES COME OUT AND SIT AT THE END OF THE MACHINE UNTIL MOVED TO DRYING SPACE...ALSO OBSERVED A SPLASH GUARD NEEDED AT THE LEFT SIDE OF THE ONE COMPARTMENT SINK IN THE FOOD PREP AREA AS A HOT HOLDING UNIT IS THERE FOUR SAUCES AND GRAVY...ALSO A SPLASH GUARD IS NEEDED AT THE FRONT FOOD SERVICE AREA BETWEEN THE HAND WASHING SINK AND THE TABLE AS THERE IS A HOT HOLDING UNIT THERE THAT HOLDS SOUP FOR SERVICE (OR REMOVE HOT HOLD UNIT). INSTRUCTED TO PROVIDE FOR ALL AREAS.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED MULTIPLE FOOD ITEMS STORED IN NON FOOD GRADE STORAGE CONTAINERS IN THE WALK IN COOLING UNIT AND IN THE LOWER REACH IN UNITS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE FOOD GRADE STORAGE CONTAINERS ONLY FOR ITEMS AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE CUTTING BOARD IN THE FRONT BEVERAGE SERVICE AREA RIGHT OF THE CAPPUCCINO MACHINE ATTACHED TO THE SMALL COLD HOLD/PREP UNIT WITH DEEP CUTTING GROOVES AND STAINED. INSTRUCTED TO REPLACE AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF ITEMS PREPARED IN THE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS THROUGHOUT THE FACILITY WITH A BUILD UP OF GREASE, DIRT, DUST, DEBRIS AND FOOD DEBRIS UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT, DISH MACHINE, THREE COMPARTMENT SINK, SHELVING AND STORAGE AREAS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

Base deductions−28 pts

Apr 25

Canvass InspectionPass

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LARGE BULK CONTAINERS IN NEED OF LABELING WITH COMMODITY NAME INSTRUCTED TO CORRECT AND MAINTAIN.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SODA NOZZLES AND SURROUNDING AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL MULTI USE UTENSILS IN PREP AREA MUST BE STORED IN A CLEAN SANITIZED CONTSINER OR MANNER AND THE UTENSIL ALSO BE CLEANED. INSTRUCTED TO DETAIL CLEAN ALL UTENSIL AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS IN NEED OF REPLACING IN VARIOUS AREAS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN AND REMOVE ALL BUILD UP.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF WALK IN COOLER, AND REACH IN COOLERS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT DISH MACHINE PTRAP INSTRUCTED TO CORRECT AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS, WALLS AND CEILING IN REAR PREP, LINE AND WAIT SERVICE AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN TO REMOVE ALL BUILD UP.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HOOD VENTS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
AIR VENTS IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN

Base deductions−27 pts

Oct 24

Complaint InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
REAR DOOR IN NEED OF RODENT PROOFING. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
ALL STORAGE SHELVES IN REAR AREA IN NEED OF CLEANING TO REMOVE ANY FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD SPILL. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT 3 COMPARTMENT SINK FAUCET IN NEED OF CORRECTING. INSTRUCTED TO CORRECT AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET IN LADIES ROOM IN NEED OF CLEANING INSTRUCTED TO CORRECT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND WALLS IN NEED OF CLEANING IN THE MIDDLE PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−15 pts

Apr 24

Canvass Re-Inspection InspectionPass

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED A PURSE OPEN ON FOOD PREP TABLE IN FRONT PART OF PREP AREA. ALL PERSONAL BELONGINGS MUST BE KEPT SEPARATE FROM FOOD PREP AREAS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL FOOD CONTAINERS IN NEED OF PROPER LABELING WITH NAME OF ITEM. INSTRUCTED TO CORRECT AND MAINTAIN.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING CONTAINER. INSTRUCTED TO CORRECT AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE KNIVES STORED BETWEEN PREP COOLERS AT THE COOK LINE AND PLASTIC CUP IN ICE BIN. INSTRUCTED TO REMOVE AND STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
PLATES AT COOK LINE MUST BE INVERTED TO BE FREE FROM ANY FOOD DEBRIS THAT FALL ON THEM. INSTRUCTED TO INVERT AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PRESET TABLEWARE AT ALL DINING TABLES. INSTRUCTED THAT ALL PRESET TABLEWARE (UTENSILS AND GLASSWARE) SHALL BE PROTECTED INSTRUCTED TO HAVE UTENSILS UNDER OR IN NAPKIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS AND REACH IN FREEZER IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CLEAN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT 1 COMPARTMENT SINK AT DISH MACHINE. OBSERVED PLASTIC BIN CATCHING WATER FROM SINK TUB. INSTRUCTED TO CORRECT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND WALLS IN REAR DISH AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL HEAVY BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENTS ABOVE FRONT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE HEAVY DUST BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.

Base deductions−28 pts

Apr 24

Canvass InspectionFail

1 High2 Med9 Basic

12 total

62/100inspection score

−38 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF ICE MACHINE WITH HEAVY BUILD UP OF A BLACK COLOR SUBSTANCE AT THE ICE CHUTE AND PINK SUBSTANCE AT THE FRONT PANEL. INSTRUCTED MANAGER TO CLEAN AND SANITIZE MACHINE AND MAINTAIN CLEAN. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED A PURSE OPEN ON FOOD PREP TABLE IN FRONT PART OF PREP AREA. ALL PERSONAL BELONGINGS MUST BE KEPT SEPARATE FROM FOOD PREP AREAS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL FOOD CONTAINERS IN NEED OF PROPER LABELING WITH NAME OF ITEM. INSTRUCTED TO CORRECT AND MAINTAIN.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING CONTAINER. INSTRUCTED TO CORRECT AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE KNIVES STORED BETWEEN PREP COOLERS AT THE COOK LINE AND PLASTIC CUP IN ICE BIN. INSTRUCTED TO REMOVE AND STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
PLATES AT COOK LINE MUST BE INVERTED TO BE FREE FROM ANY FOOD DEBRIS THAT FALL ON THEM. INSTRUCTED TO INVERT AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PRESET TABLEWARE AT ALL DINING TABLES. INSTRUCTED THAT ALL PRESET TABLEWARE (UTENSILS AND GLASSWARE) SHALL BE PROTECTED INSTRUCTED TO HAVE UTENSILS UNDER OR IN NAPKIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS AND REACH IN FREEZER IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CLEAN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT 1 COMPARTMENT SINK AT DISH MACHINE. OBSERVED PLASTIC BIN CATCHING WATER FROM SINK TUB. INSTRUCTED TO CORRECT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND WALLS IN REAR DISH AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL HEAVY BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENTS ABOVE FRONT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE HEAVY DUST BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.

Base deductions−38 pts

Jun 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 23

Complaint InspectionFail

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 PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 69.8F.PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOOD STORED AT IMPROPER TEMPERATURE IN PREP COOLER: SLICED TURKEY BREAST 52.8F, DICED CHICKEN 52.8-58.8F, SLICED TOMATOES 56.6F, CHEESE 60.6F, CORNED BEEF 51.6F, RAW STEAK 55.4F, RAW HAMBURGER PATTIES 50.9F, RAW EGGS 60.8F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 20LBS AND $100 OF PRODUCT ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD ITEMS NOT STORED IN ORIGINAL CONTAINERS AND NOT PROPERLY LABELED IN COOLERS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL FOOD CONTAINERS.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED MULTI-USE CUP LAYING ON ICE INSIDE ICE MACHINE/ICE BIN AND USED AS DISPENSING UTENSIL FOR ICE. INSTRUCTED MANAGER TO PROVIDE ICE SCOOP STORED WITH HANDLE ABOVE ICE TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE, FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, SHELVING UNITS, HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED SPILLS AND DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2570785 ON 2-6-23:39-OBSERVED NO SPLASH GUARD ON HAND WASHING SINK NEXT TO BREAD PREP TABLE IN WAIT STATION AREA. INSTRUCTED MANAGER TO PROVIDE. 44-OBSERVED PRE-SET TABLEWARE NOT COVERED ON DINING TABLES. PRESET TABLEWARE SHALL BE PROTECTED FROM CONTAMINATION BE BEING WRAPPED, COVERED OR INVERTED.55-OBSERVED LOOSE BASEBOARD AND OPENING IN WALL NEAR OFFICE IN FRONT PREP AREA. INSTRUCTED MANAGER TO SEAL ALL OPENINGS AND MAINTAIN.57-OBSERVED MISSING FOOD HANDLER TRAINING FOR EMPLOYEES. ALL EMPLOYESS MUST PROVIDE FOOD HANDLER TRAINING. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED

Base deductions−30 pts

Feb 23

Canvass InspectionPass

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED COOKED BROCCOLI STORED ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD ON HAND WASHING SINK NEXT TO BREAD PREP TABLE IN WAIT STATION AREA. INSTRUCTED MANAGER TO PROVIDE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PRE-SET TABLEWARE NOT COVERED ON DINING TABLES. PRESET TABLEWARE SHALL BE PROTECTED FROM CONTAMINATION BE BEING WRAPPED, COVERED OR INVERTED.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE CONTAINERS AND UTENSILS NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, HOLDING UNITS, PREP TABLES, SHELVES, COOLERS AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS ON FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE BASEBOARD AND OPENING IN WALL NEAR OFFICE IN FRONT PREP AREA. INSTRUCTED MANAGER TO SEAL ALL OPENINGS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED MISSING FOOD HANDLER TRAINING FOR EMPLOYEES. ALL EMPLOYESS MUST PROVIDE FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER ON DUTY. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−20 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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