What is Alexander's's health inspection score?

Alexander's has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Alexander's last inspected?

Alexander's was last inspected on May 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Alexander's have?

Alexander's has 78 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Alexander's safe to eat at?

Alexander's has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Alexander's

Name: Alexander's
Address: 6158 N CLARK ST, Chicago, 60660
Rating: 51

6158 N CLARK ST, Chicago

Last inspected 11mo ago

▲Improving

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0Fair

Edgewater

Ranked #228 of 282 in Edgewater

Improving

7 inspections

Last: May 27, 2025

medium confidence

Directions Order

Inspections

Clean Rate

11.1

Avg Violations

12 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

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+35 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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6158 N CLARK ST, Chicago, IL 60660

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Violation Timeline

Sep 2022

2 inspections

3 high priority

5 intermediate

17 basic

Sep

Jun 2023

1 inspections

1 high priority

3 intermediate

9 basic

Jul 2023

1 inspections

5 basic

Jul

Aug 2024

2 inspections

7 high priority

4 intermediate

20 basic

May 2025

1 inspections

2 intermediate

2 basic

May

Inspection History

7 records on file

4 Canvass3 Canvass Re-Inspection

May 25

Canvass InspectionLatestPass

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO UPDATED AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−14 pts

Aug 24

Canvass Re-Inspection InspectionPass

1 High1 Med8 Basic

10 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E)---: NOTED SOME INTERIOR AREAS OF THE ICE MACHINE IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
: 3-302.12--- NOTED BULK FOOD STORED ON TOP OF THE TALL REACH-IN COOLER NOT PROPERLY LABELED WITH THE PRODUCT COMMON NAME.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
: 3-307.11--- NOTED SERVING PLATE INSIDE THE CONTAINER OF MASHED POTATOES WITH NO HANDLE USED FOR SCOOPING AND SERVING FOOD AT THE 3 DOOR REFRIGERATION UNIT. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD. 3-307.11--- NOTED SOUP STORED IN USED BUCKETS OF AN UNKNOWN SOURCE UNABLE TO READ PEELING LABEL FROM PREVIOUS PRODUCT. INSTRUCTED TO USE FOOD GRADE WASHABLE CONTAINERS ONLY.
40PERSONAL CLEANLINESS−2
2-402.11--- NOTED ALL THE FOOD HANDLERS, DISHWASHER WITHOUT A HAIR OR BEARD RESTRAINT. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12--- NOTED PLATES WITHOUT HANDLES BEING USED FOR FOOD SCOOPS IN THE TALL REACH-IN COOLER. MUST PROVIDE PROPER FOOD SCOOPS WITH INVERTED HANDLES FOR FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E)--- ALL RAW WOOD USED AS REPAIR FOR THE DOORWAY OF THE WALK-IN COOLER MUST BE PAINT/SEALED AND NON-ABSORBENT. : 4-101.11(B, C, D, E)--- MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE ICE BUCKET. INSTRUCTED TO REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--- MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15---- NOTED LEAK UNDER THE THREE COMPARTMENT SINK INTO A PAN AND LEAKING RINSE BASIN REPAIRED WITH PLUMBERS PUTTY. MUST PROPERLY REPAIR SINK WITH A METAL WELD.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- FLOORS UNDER SHELVING IN THE BASEMENT WITH OPEN BATE DEBRIS. MUST REMOVE, CLEAN ALL FLOORS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
: 2-102.13--- MUST PROVIDE PROOF OF FOOD HANDLER TRAINING OR NEW EMPLOYEE STATUS FOR ALL REQUIRED EMPLOYEES INCLUDING DISHWASHERS.

Base deductions−31 pts

Aug 24

Canvass InspectionFail

6 High3 Med12 Basic

21 total2 risk factors

0/100inspection score

−99 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE TCS FOODS WERE BEING PREPARED, SERVED AT IMPROPER TEMPERATURES. EGGS ON THE COOKS LINE AT 50.3F. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED THE COOKS HANDLING READY TO EAT FOODS SUCH FRESH STRAWBERRIES, TOAST, BACON AND OTHER COOKED FOOD ITEMS FROM THE GRILL WITH BAR HANDS. MANAGER INSTRUCTED COOK TO USE GLOVES AND CHANGE AS NEEDED BETWEEN HANDLING RAW EGGS AND RTE FOODS. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND BOTH THE FRONT PREP AND COOKS LINE PREP HAND WASHING SINKS NOT ACCESSIBLE FOR USE. A DIRTY KNIFE WAS IN THE FRONT PREP SINK AND KNIFE SHARPENERS IN THE KITCHEN HAND SINK AND SINK BLOCKED BY A LARGE GARBAGE CAN AND PLASTIC BUCKETS. REVIEWED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY AND MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS AVAILABLE AT THE COOKS LINE/DISH AREA HAND WASHING SINK. EMPLOYEE PROVIDED. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION SEE THE ABOVE VIOLATION #10 FOR CITATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED SOME INTERIOR AREAS OF THE ICE MACHINE IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.

Intermediate (3)

−15 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED IMPROPER COOLING OF COOKED SOUPS. TWO LARGE PLASTIC CONTAINERS OF CHICKEN SOUP AND VEGETABLE SOUP OBSERVED ON SHELVING UNDER THE COOKS LINE HOT HOLD TABLE AT IMPROPER TEMPERATURES OF 119.8F AND 125.4F. REVIEWED PROPER METHODS OF COOLING IN ICE BATHS, SHALLOW CONTAINERS, QUICK CHILL IN FREEZER ETC.NO COOLING LOGS BEING USED TO MONITOR. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS EGGS STORED ON SHELVING ON THE COOKS LINE AT 50.3F. REVIEWED ALL COLD FOODS MUST BE HELD AT 41F OR LOWER. EGGS DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #20 FOR CITATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD STORED ON TOP OF THE TALL REACH-IN COOLER NOT PROPERLY LABELED WITH THE PRODUCT COMMON NAME.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED SOUP STORED IN USED BUCKETS OF AN UNKNOWN SOURCE UNABLE TO READ PEELING LABEL FROM PREVIOUS PRODUCT. INSTRUCTED TO USE FOOD GRADE WASHABLE CONTAINERS ONLY.
40PERSONAL CLEANLINESS−2
NOTED ALL THE FOOD HANDLERS, DISHWASHER WITHOUT A HAIR OR BEARD RESTRAINT. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED PLATES WITHOUT HANDLES BEING USED FOR FOOD SCOOPS IN THE TALL REACH-IN COOLER. MUST PROVIDE PROPER FOOD SCOOPS WITH INVERTED HANDLES FOR FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
ALL RAW WOOD USED AS REPAIR FOR THE DOORWAY OF THE WALK-IN COOLER MUST BE PAINT/SEALED AND NON-ABSORBENT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE ICE BUCKET. INSTRUCTED TO REPLACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
HIGH TEMPERATURE DISHWASHING MACHINE NOT PROPERLY SANITIZING AT AN INTERNAL TEMPERATURE OF 160 F AT THE MANIFOLD. HIGH TEMPERATURE EXTERNAL GAUGE READING 140 F. MANAGERS IRREVERSIBLE TEMPERATURE INDICATORS SHOWING THE MACHINE NOT REACHING AN ADEQUATE FINAL RINSE TEMPERATURE. MACHINE TAGGED HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL REPAIRED AND REACHES PROPER TEMPERATURE, C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. INSTRUCTED TO SET THE THREE COMPARTMENT SINK SET TO WASH, RINSE AND SANITIZE. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO MONITOR THE QUATERNARY CHEMICAL SANITIZER BEING USED AT THE THREE COMPARTMENT SINK. MUST PROVIDE APPROPRIATE TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAK UNDER THE THREE COMPARTMENT SINK INTO A PAN AND LEAKING RINSE BASIN REPAIRED WITH PLUMBERS PUTTY. MUST PROPERLY REPAIR SINK WITH A METAL WELD.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS UNDER SHELVING IN THE BASEMENT WITH OPEN BATE DEBRIS. MUST REMOVE, CLEAN ALL FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED PEELING BASEBOARD COVING IN THE MENS WASHROOM. MUST REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE PROOF OF FOOD HANDLER TRAINING OR NEW EMPLOYEE STATUS FOR ALL REQUIRED EMPLOYEES INCLUDING DISHWASHERS.

Base deductions−99 pts

Risk factor bonus (2× +5)−10 pts

Jul 23

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

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 LOOSE AND BROKEN LID OF CHEST FREEZER TIED WITH A ROPE AT THE BASEMENT FOOD DRY STORAGE. INSTRUCTED TO REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE THE CHEST FREEZER AT THE BASEMENT FOOD DRY STORAGE AREA. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED SPRAYER AT THE SINK USED FOR SCRAPPING FOOD FROM DISHINGS HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK

Base deductions−10 pts

Jun 23

Canvass InspectionFail

1 High3 Med9 Basic

13 total

57/100inspection score

−43 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT KITCHEN HAND WASH SINKS. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE 3 DOOR REFRIGERATION UNITS NOT PROPERLY LABELED (SAUSAGE, OATMEAL, TURKEY ETC). INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 LBS OF PRODUCTS WORTH $26.00 THROUGH DENATUIRNG PROCESS. PRIORITY FOUNDATION VIOLATION#7-38-005(A). CITATION ISSUED TODAY.
35APPROVED THAWING METHODS USED−5
NOTED A PIECE OF FROZEN STEAK ON PREP TABLE AT THE REAR PREP AREA LEFT FOR DEFROSTING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL FROZEN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED OVER 10 LIVE ROACHES ON FLOOR AROUND BAGS OF DIRTY LINENS AT THE BASEMENT DRY STORAGE. INSTRUCTED TO 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 (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED SERVING PLATE INSIDE THE CONTAINER OF MASHED POTATOES WITH NO HANDLE USED FOR SCOOPING AND SERVING FOOD AT THE 3 DOOR REFRIGERATION UNIT. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
40PERSONAL CLEANLINESS−2
SOME NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES.
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.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED SPATULARS STORED ON THE FIRE EXTINGUISHER WALL. INSTRUCTED TO PROPERLY STORE ALL EQUIPMENT INSIDE A DRAWER OR KNIFE RACK TO PREVENT CONTAMINATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE THE CHEST FREEZER AT THE BASEMENT FOOD DRY STORAGE AREA. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED LOOSE AND BROKEN LID OF CHEST FREEZER TIED WITH A ROPE AT THE BASEMENT FOOD DRY STORAGE. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED SPRAYER AT THE SINK USED FOR SCRAPPING FOOD FROM DISHINGS HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED THE FOLLOWING PREVIOUS CORE VIOLATION #51 AND #58 RULE FROM INSPECTION REPORT #2564200 DATED 9/23/2022 NOT CORRECTED. #51) MUST INSTALL A UTILITY SERVICE SINK WITH HOT AND COLD RUNNING WATER FOR WASTE WATER DISPOSAL ON THE PREMISES. #58)NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CERTIFIED FOOD MANAGER. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION #7-42-090. CIATION ISSUED.

Base deductions−43 pts

Sep 22

Canvass Re-Inspection InspectionPass w/ Conditions

2 High1 Med6 Basic

9 total2 risk factors

53/100inspection score

−37 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO SANITATION CERTIFICATE WAS POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE TCS FOOD WAS BEING PREPARED AND SERVED, SUCH AS CORNED BEEF IN THE NEW COOKS LINE COOLER AT 39.2F. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B)--- INACCURATE INTERNAL THERMOMETER INSIDE THE COOKS LINE COOLER. MUST REPLACE.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
: 3-304.14-- ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
: 4-602.13--- MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN REAR PREP STORAGE SHELVING. 4-601.11(B)--- LID OF THE BASEMENT BOX FREEZER IN POOR REPAIR. CRACKED, DAMAGED, REPAIRED WITH DUCT TAPE AND EXPOSED INSULATION. MUST REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
: 5-203.13--- MUST INSTALL A UTILITY SERVICE SINK WITH HOT AND COLD RUNNING WATER FOR WASTEWATER DISPOSAL ON THE PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.11--- FLOORS AND DOOR THRESHOLD WALLS OF THE WALK-IN COOLER ARE IN POOR REPAIR WITH ROTTEN, DAMAGED WOOD, AND MISSING TILES. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
: 6-202.11--- MISSING LIGHT SHIELD END CAPS IN THE REAR PREP. MUST REPLACE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13-- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−37 pts

Risk factor bonus (2× +5)−10 pts

Sep 22

Canvass InspectionFail

1 High4 Med11 Basic

16 total

48/100inspection score

−52 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED THE COOKS LINE COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER AMBIENT TEMPERATURE AT 59.5F WITH COOKED SAUSAGE AT 74.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

20PROPER COOLING TIME AND TEMPERATURE−5
NOTED A LARGE COOKED HAM IN A SMALL PAN TIGHTLY COVERED WITH PLASTIC WRAP IMPROPERLY COOLING IN THE WALK-IN COOLER AT 123.1F. REVIEWED PROPER COOLING METHODS 4 HOURS TO 70F AND AN ADDITIONAL 2 HOURS TO 41F. A QUICK CHILL IN A FREEZER, OR COOL IN A SHALLOW PAN, SMALL PORTIONS, UNCOVERED. MANAGEMENT CORRECTED ON SITE. PRIORITY VIOLATION SEE VIOLATION #22 FOR CITATION.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS HELD IN THE COOKS LINE COOLER AT IMPROPER TEMPERATURES. COOKED SAUSAGES AT 74.5F, DICED TOMATOES AT 54.3F, AND DICED HAM AT 56.8F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NOTED FOOD ITEMS ON THE PRINTED MENU WERE IMPROPERLY REMINDED AND DISCLOSED. ALL ANIMAL-ORIGIN FOODS, INCLUDING THE FULLY COOKED ITEMS SUCH AS TURKEY AND HAM, WITH REMINDER ASTERISKS. INSTRUCTED TO PROVIDE A MENU THAT PROPERLY DISCLOSES AND REMINDS THE CONSUMER OF ANIMAL ORIGIN FOODS THAT CAN BE ORDERED RAW OR UNDERCOOKED SUCH AS SUNNY SIDE UP EGGS AND BURGERS. PRIORITY FOUNDATION VIOLATION. NO CITATION WAS ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
INACCURATE INTERNAL THERMOMETER INSIDE THE COOKS LINE COOLER. MUST REPLACE.

Basic (11)

−22 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
43IN-USE UTENSILS: PROPERLY STORED−2
MUST NOT CO-MINGLE COOKS LINE KNIVES IN A CONTAINER WITH SANITIZING SOLUTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKET ON THE COOKS LINE COOLER. MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLERS AND FREEZERS. MUST USE FOOD GRADE BAGS OR WASHABLE CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
LID OF THE BASEMENT BOX FREEZER IN POOR REPAIR. CRACKED, DAMAGED, REPAIRED WITH DUCT TAPE AND EXPOSED INSULATION. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN REAR PREP STORAGE SHELVING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST INSTALL A UTILITY SERVICE SINK WITH HOT AND COLD RUNNING WATER FOR WASTE WATER DISPOSAL ON THE PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND DOOR THRESHOLD WALLS OF THE WALK-IN COOLER ARE IN POOR REPAIR WITH ROTTEN, DAMAGED WOOD, AND MISSING TILES. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING LIGHT SHIELD END CAPS IN THE REAR PREP. MUST REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEES PERSONAL BELONGINGS BEING STORED IN THE FRONT PREP AREA. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA FOR PERSONAL BELONGINGS.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−52 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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