Breakfast House Restaurant

January 16, 2026 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings1

Failed findings

hand hygiene slippingcritical

Official wording: Proper Eating, Tasting, Drinking, Or Tobacco Use
Inspector note: FOUND A FOOD EMPLOYEE DRINKING FROM A CUP WITHOUT A LID AND PLACING THAT CUP ON SHELF OF PREP TABLE IN THE REAR PREP AREA. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS OR PUT A LID ON CUP TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC.
code 6Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: OBSERVED EMPLOYEE SET UP AND WASH DISHES AT THE 3 COMPARTMENT SINK WITHOUT SETTING IT UP TO WASH RINSE AND SANITIZE AS REQUIRED BY THE CODE. ONLY SOAP AND SANITIZER WATER SET UP, SIDE BY SIDE, NO RINSE WATER SET UP. INSTRUCTED MANAGEMENT TO ALWAYS SET UP THE SINK WHEN WASHING EQUIPMENT. PERSON IN CHARGE IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE USING THE QUAT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
code 16
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLDING UNIT AND WALK IN COOLER TO BE IMPROPER: LIQUID EGGS AT 48.6F, HAM AT 58.6F, CHICKEN BREAST AT 48.6F, CHORIZO AT 63.8F, PRE-COOKED BREAKFAST PORK SAUSAGE LINK AT 62.6F, SUATEED MUSHROOMS AT 61.8F, AND DICED TOMATO AT 58.6F. PIC IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
code 22
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
code 39
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: OBSERVED WATER BACKING UP AT THE 3 COMPARTMENT SINK AREA. WHEN WATER IS RELEASED FROM 2ND SINK BASIN, WATER BACKS UP INTO 1ST AND 3RD SINK BASINS. INSTRUCTED MANAGER TO REPAIR BEFORE RE-INSPECTION DATE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON WALL MOUNTED POTATO CUTTER LOCATED IN THE BASEMENTAR PREP AREA. MUST REMOVE DEBRIS AND CLEAN UNIT AFTER EACH USE. • OBSERVED THE WALK IN COOLER WITH WHITE MOLD LIKE SUSBTANCE THROUGHOUT THE WALLS, NOTED INTERIOR OF WALK IN COOLER IS A SEALED WOOD HOWEVER WOOD IS SPLINTERING IN THE INTERIOR OF COOLER. INSTRUCTED TO REPAIR AND CLEAN.
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS. • OBSERVED CHIPPED PAINT ON THE WALLS IN THE KITCHEN WHERE WAFFLE MAKER IS LOCATED. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE. • OBSERVED EXPOSED BRICK WALLS BREAKING/ CRUMBLING APART IN THE BASEMENT STORAGE / PREP AREA OF THE FACILITY. INSTRUCTED TO COVER AS WALLS SHOULD BE SEALED, SMOOTH AND EASILY CLEANABLE." • OBSERVED THE CEILING IN THE BASEMENT FOOD PREP, STORAGE, UTILITY SINK, DISH, AREAS IN POOR REPAIR. MUST REPAIR AND PROVIDE CEILING THAT IS A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE. MUST REPAIR HOLES IN WALLS IN BASEMENT DRY STORAGE AND WHERE ICE MACHINE IS LOCATED.
code 55
Previous Core Violation Corrected

Inspector note: NOTED CONTINUED NON-COMPLIANCE FROM REPORT # 2612717 CONDUCTED ON 2/25/25. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#37)3-302.12: **C** Food Storage Containers Identified with Common Name of Food NOTED BULK DRY INGREDIENTS STORED IN BASEMENT DRY STORAGE AND IN KITCHEN WITHOUT LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN LABELS ON CONTAINERS OF ITEMS REMOVED FROM ITS ORIGINAL CONTAINER. (#39)3-307.11: **C** Miscellaneous Sources of Contamination NOTED KITCHEN HANDSINK NEXT TO DISHDRYING RACK WITHOUT SPLASHGUARD. INSTRUCTED TO PROVIDE SPLASHGAURD AND MAINTAIN. (47)4-501.12: **C** Cutting Surfaces NOTED CUTTING BOARDS WITH DEEP STAINS AND CUTS AT BAR, KITCHEN AND DOWNSTAIRS DISHROOM. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND REFINISHING OR REPLACE AND MAINTAIN. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
code 60

What changed since the previous inspection?

Compared with Pass on February 25, 2025: 6 findings appeared for the first time. 2 findings recurred. 3 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.