What is Gorditas Colotlan Ninas & Chris Chris Llc's health inspection score?

Gorditas Colotlan Ninas & Chris Chris Llc has a SafeDine safety score of 31 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gorditas Colotlan Ninas & Chris Chris Llc last inspected?

Gorditas Colotlan Ninas & Chris Chris Llc was last inspected on February 22, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gorditas Colotlan Ninas & Chris Chris Llc have?

Gorditas Colotlan Ninas & Chris Chris Llc has 55 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gorditas Colotlan Ninas & Chris Chris Llc safe to eat at?

Gorditas Colotlan Ninas & Chris Chris Llc has a safety score of 31/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Gorditas Colotlan Ninas & Chris Chris Llc

Name: Gorditas Colotlan Ninas & Chris Chris Llc
Address: 2462 S BLUE ISLAND AVE, Chicago, 60608
Rating: 31

2462 S BLUE ISLAND AVE , Chicago

Data may be outdated — inspected 2/22/2024

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0Poor

Pilsen

Ranked #332 of 405 in Pilsen

Declining

9 inspections

Last: Feb 22, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.1

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-69

Final Score

Impact Breakdown

High Priority

-14 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

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-42 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

2462 S BLUE ISLAND AVE , Chicago, IL 60608

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Violation Timeline

Mar 2023

1 inspections

3 high priority

1 intermediate

2 basic

Mar

Apr 2023

2 inspections

5 high priority

3 intermediate

6 basic

May 2023

2 inspections

3 high priority

2 intermediate

8 basic

May

Jun 2023

3 inspections

2 high priority

1 intermediate

8 basic

Feb 2024

1 inspections

4 high priority

2 intermediate

5 basic

Feb

Inspection History

9 records on file

1 Canvass4 Complaint Re-Inspection2 Short Form Complaint1 Complaint1 License

Feb 24

Canvass InspectionLatestOut of Business

4 High2 Med5 Basic

11 total2 risk factors

30/100inspection score

−60 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2-101.11 OBSERVED THE PERSON IN CHARGE AT THE BEGINNING OF THE INSPECTION WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TCS FOODS (COOKED RICE, CHICKEN) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
3-301.11(B) OBSERVED BARE HAND CONTACT WITH READY-TO-EAT FOODS. OBSERVED THE FOOD HANDLER GRAB A TORTA SANDWICH BUN OFF OF THE GRILL WITH HIS BARE HANDS AND PROCEED TO PREPARE A TORTA SANDWICH. INSTRUCTED TO DISCARD SAID FOOD AND NEVER ALLOW BARE-HAND CONTACT WITH READY-TO-EAT FOODS. FOOD HANDLERS MUST USE FOOD-GRADE DISPOSABLE GLOVES OR TONGS TO HANDLE ALL READY-TO-EAT FOODS. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HAND WASHING SIGN LOCATED AT THE FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
3-501.16(A) OBSERVED A CONTAINER OF COOKED RICE IN THE FOOD PREP AREA AT AN INADEQUATE HOT HOLDING TEMPERATURE OF 75F DURING THE INSPECTION. INSTRUCTED TO DISCARD AND DENATURE ABOUT 10 LBS OF COOKED RICE AND MAINTAIN ALL HOT-HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
23PROPER DATE MARKING AND DISPOSITION−5
3-501.17 OBSERVED READY-TO-EAT TCS FOODS (COOKED CHICKEN) HELD IN A REFRIGERATION UNIT FOR OVER 24 HOURS WITHOUT LABELS CONTAINING THE PRODUCT DISCARD DATE. INSTRUCTED TO PROVIDE DISCARD DATE LABELS FOR ALL READY-TO-EAT TCS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN A REFRIGERATION UNIT. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 OBSERVED AN ICE SCOOP BEING STORED BEHIND THE FAUCET OF THE HAND-WASHING SINK. INSTRUCTED TO STORE ICE SCOOP PROPERLY AT ALL TIMES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED PLATES NOT INVERTED BY THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO INVERT ALL PLATES TO PROTECT FROM POSSIBLE CONTAMINATION.
46GLOVES USED PROPERLY−2
3-304.15(B-D) OBSERVED FOOD HANDLERS NOT UTILIZING PROPER GLOVES USE TO HANDLE READY-TO-EAT FOODS. INSTRUCTED TO REVIEW PROPER GLOVE USE FOR ALL FOOD HANDLERS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED A FEMALE FOOD HANDLER WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS FOR ALL FOOD HANDLERS.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
8-304.11(A) OBSERVED NO MOST RECENT INSPECTION REPORT SUMMARY POSTED FOR THE PUBLIC'S VIEW. INSTRUCTED TO POST THE MOST RECENT INSPECTION REPORT SUMMARY FOR THE PUBLIC'S VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-42-010(B).

Base deductions−60 pts

Risk factor bonus (2× +5)−10 pts

Jun 23

Complaint Re-Inspection InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: FOUND NO HAND WASHING SIGNAGE AT HANDWASHING SINK LOCATED IN FOOD PREP AREA/ DISH WASHING AREA. HANDWASHING SIGNAGE MUST BE POSTED AT ALL HANDWASHING SINKS AT ALL TIMES

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 FOUND FLOOR TILES LOCATED IN THE FOOD PREP AREA BROKEN. MUST REPAIR AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 FOUND AN EXCESSIVE AMOUNT OF GREASE LOCATED ON HOOD FILTERS. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.

Base deductions−14 pts

Jun 23

Complaint Re-Inspection InspectionFail

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13 (B:3) FOUND CONTINUED NON- COMPLIANCE FROM INSPECTION REPORT # 2576281 CONDUCTED ON 5/23/23. THE FOLLOWING PREVIOUS CORE VIOLATIONS WERE NOT CORRECTED: 4-301.12(B)OBSERVED 8 POTS TOO BIG TO SUBMERGE IN THE 3-COMPARTMENT SINK. FOUND 2 ON THE STOVE TOP IN USE. INSTRUCTED TO REPLACE THE 3-COMPARTMENT SINK WITH A 3-COMPARTMENT SINK THAT HAS LARGER COMPARTMENTS TO FIT THE LARGEST POT ON SITE. PRIORITY FOUNDATION VIOLATION.7-38-025. INSTRUCTED MANAGER TO COMPLY . PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−2 pts

Jun 23

Complaint Re-Inspection InspectionNo Entry

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-204.11 OBSERVED NO HAND WASHING SINK IN THE UNAUTHORIZED/UNLICENSED FOOD PREP AREA WHERE THE GAS STOVE AND FRYER ARE LOCATED. A HANDWASHING SINK MUST BE LOCATED TO ALLOW CONVENIENT USE BY EMPLOYEES IN ALL FOOD DISPENSING AREAS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 FOUND RAT DROPPINGS IN THE REAR DRY STORAGE AREA UNDER RACKS. ALSO NOTED WERE RAT DROPPINGS ALONG ALL THE WALLS IN THE ROOM WHERE COOKING EQUIPMENT IS STORED. THE OPERATOR MUST ELIMINATE PEST ACTIVITY. INSTRUCTED MANAGER TO REMOVE DROPPINGS, CLEAN, SANITIZE AND MAINTAIN SAID AREAS. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED PREP COOLER CUTTING BOARDS AND CUTTING BOARD LOCATED IN FRONT PREP AREA AND FOOD SERVICE HOTLINE DISCOLORED WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12(B)OBSERVED 8 POTS TOO BIG TO SUBMERGE IN THE 3-COMPARTMENT SINK. FOUND 2 ON THE STOVE TOP IN USE. INSTRUCTED TO REPLACE THE 3-COMPARTMENT SINK WITH A 3-COMPARTMENT SINK THAT HAS LARGER COMPARTMENTS TO FIT THE LARGEST POT ON SITE. PRIORITY FOUNDATION VIOLATION.7-38-025. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 FOUND FLOOR TILES LOCATED IN THE FOOD PREP AREA BROKEN. MUST REPAIR AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-301.14 FOUND NO VENTILATION HOOD SYSTEM IN THE REAR FOOD PREP AREA WHERE THE GAS STOVE AND FRYER ARE LOCATED. VENTILATION HOOD SYSTEMS AND DEVICES SHALL BE SUFFICIENT IN NUMBER AND CAPACITY TO PREVENT GREASE OR CONDENSATION FROM COLLECTING ON WALLS AND CEILINGS. INSTRUCTED MANAGER TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 FOUND THE CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT THE INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−25 pts

May 23

Short Form Complaint InspectionFail

2 High2 Med5 Basic

9 total1 risk factor

55/100inspection score

−40 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED. THE MANAGER ARRIVES AT 4:00 PM
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-204.11 OBSERVED NO HAND WASHING SINK IN THE UNAUTHORIZED/UNLICENSED FOOD PREP AREA WHERE THE GAS STOVE AND FRYER ARE LOCATED. A HANDWASHING SINK MUST BE LOCATED TO ALLOW CONVENIENT USE BY EMPLOYEES IN ALL FOOD DISPENSING AREAS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

20PROPER COOLING TIME AND TEMPERATURE−5
3-501.14 FOUND CHICKEN IMPROPERLY COOLING WITHOUT LABELING STORED IN REAR FOOD PREP AREA ON STORAGE SHELF AT 92F. FOUND NO COOLING RECORDS ON SITE AT TIME OF INSPECTION. TCS FOOD MUST BE CHILLED FROM 135F - 70F WITHIN 2 HOURS AND CHILLED FROM 135F - 41F WITHIN A TOTAL OF 6 HOURS. INSTRUCTED MANAGER TO DISCARD 150 LBS OF CHICKEN AT $200. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 FOUND RAT DROPPINGS IN THE REAR DRY STORAGE AREA UNDER RACKS. ALSO NOTED WERE RAT DROPPINGS ALONG ALL THE WALLS IN THE ROOM WHERE COOKING EQUIPMENT IS STORED. THE OPERATOR MUST ELIMINATE PEST ACTIVITY. INSTRUCTED MANAGER TO REMOVE DROPPINGS, CLEAN, SANITIZE AND MAINTAIN SAID AREAS. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED PREP COOLER CUTTING BOARDS AND CUTTING BOARD LOCATED IN FRONT PREP AREA AND FOOD SERVICE HOTLINE DISCOLORED WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12(B)OBSERVED 8 POTS TOO BIG TO SUBMERGE IN THE 3-COMPARTMENT SINK. FOUND 2 ON THE STOVE TOP IN USE. INSTRUCTED TO REPLACE THE 3-COMPARTMENT SINK WITH A 3-COMPARTMENT SINK THAT HAS LARGER COMPARTMENTS TO FIT THE LARGEST POT ON SITE. PRIORITY FOUNDATION VIOLATION.7-38-025. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.1 FOUND FLOOR TILES LOCATED IN THE FOOD PREP AREA BROKEN. MUST REPAIR AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-301.14 FOUND NO VENTILATION HOOD SYSTEM IN THE REAR FOOD PREP AREA WHERE THE GAS STOVE AND FRYER ARE LOCATED. VENTILATION HOOD SYSTEMS AND DEVICES SHALL BE SUFFICIENT IN NUMBER AND CAPACITY TO PREVENT GREASE OR CONDENSATION FROM COLLECTING ON WALLS AND CEILINGS. INSTRUCTED MANAGER TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 FOUND THE CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT THE INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−40 pts

Risk factor bonus (1× +5)−5 pts

May 23

Complaint InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HAND WASHING SIGNAGE AT HANDWASHING SINK LOCATED IN FOOD PREP AREA/ DISH WASHING AREA. HANDWASHING SIGNAGE MUST BE POSTED AT ALL HANDWASHING SINKS AT ALL TIMES

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PREP COOLER CUTTING BOARDS AND CUTTING BOARD LOCATED IN FRONT PREP AREA AND FOOD SERVICE HOTLINE DISCOLORED WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND FLOOR TILES LOCATED IN THE FOOD PREP AREA BROKEN. MUST REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−16 pts

Apr 23

Complaint 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: FOUND NO HAND WASHING SIGNAGE AT HANDWASHING SINK LOCATED IN FOOD PREP AREA/ DISH WASHING AREA. HANDWASHING SIGNAGE MUST BE POSTED AT ALL HANDWASHING SINKS AT ALL TIMES

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12: OBSERVED PREP COOLER CUTTING BOARDS AND CUTTING BOARD LOCATED IN FRONT PREP AREA AND FOOD SERVICE HOTLINE DISCOLORED WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: Facilities (FACILITIES NOT IN GOOD REPAIR) FOUND FLOOR TILES LOCATED IN THE FOOD PREP AREA BROKEN. MUST REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−16 pts

Apr 23

Short Form Complaint InspectionFail

4 High3 Med3 Basic

10 total

39/100inspection score

−61 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: FOUND NO HAND WASHING SIGNAGE AT HANDWASHING SINK LOCATED IN FOOD PREP AREA/ DISH WASHING AREA. HANDWASHING SIGNAGE MUST BE POSTED AT ALL HANDWASHING SINKS AT ALL TIMES
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.11: OBSERVED NO HANDWASHING CLEANSER AT THE HANDWASHING SINK IN THE PREP AREA/DISH ROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND-CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.12: OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINKS LOCATED IN THE DISH ROOM/ PREP AREA. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C). CITATION CONSOLIDATED WITH ABOVE VIOLATION. - COS
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 FOUND THE PREP COOLER AT 55F AT THE INSPECTION TIME. COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED MANAGER TO DISCARD TCS FOOD AND NO LONGER USE SAID COOLER UNTIL IT IS RE-INSPECTED BY CDPH AND MAINTAINED A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
3-501.16(A:1)FOUND IMPROPER HOT HOLDING TEMPERATURES TIME/TEMPERATURE CONTROL FOR SAFETY FOOD REFRIED BEANS AT 103F. INSTRUCTED MANAGER TO DISCARD AND DENATURE APPROXIMATELY 20 LBS OF FOOD AT $25. INSTRUCTED TO MAINTAIN A MINIMUM HOT HOLDING TEMPERATURE OF 135F OR ABOVE. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B) FOUND IMPROPER COLD HOLDING TEMPERATURES OF COOKED CHICKEN AND BEEF TEMPERATURES RANGING FROM 48F - 68.2F. LOCATED IN PREP COOLER AND PREP AREA. INSTRUCTED MANAGER TO DISCARD AND DENATURE APPROXIMATELY 60LBS OF FOOD AT $150. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
3-501.17 OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED CHICKEN, COOKED BEANS, AND COOKED RICE, HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12: OBSERVED PREP COOLER CUTTING BOARDS AND CUTTING BOARD LOCATED IN FRONT PREP AREA AND FOOD SERVICE HOTLINE DISCOLORED WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: Facilities (FACILITIES NOT IN GOOD REPAIR) FOUND FLOOR TILES LOCATED IN THE FOOD PREP AREA BROKEN. MUST REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−61 pts

Mar 23

License InspectionPass w/ Conditions

3 High1 Med2 Basic

6 total

61/100inspection score

−39 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HAND WASHING SIGNAGE AT HANDWASHING SINK LOCATED IN FOOD PREP AREA/ DISH WASHING AREA. HANDWASHING SIGNAGE MUST BE POSTED AT ALL HANDWASHING SINKS AT ALL TIMES.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING CLEANSER AT THE HANDWASHING SINK IN THE PREP AREA/DISH ROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND-CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINKS LOCATED IN THE DISH ROOM/ PREP AREA. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C). CITATION CONSOLIDATED WITH ABOVE VIOLATION.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
FOUND NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES ON SITE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PREP COOLER CUTTING BOARDS AND CUTTING BOARD LOCATED IN FRONT PREP AREA AND FOOD SERVICE HOTLINE DISCOLORED WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND FLOOR TILES LOCATED IN THE FOOD PREP AREA BROKEN. MUST REPAIR AND MAINTAIN.

Base deductions−39 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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