Cooked?
Cyrano's Bistrot And Wine Bar
- resultPass w/ Conditions
- critical violations2
- last inspectedDecember 9, 2014
- address546 N Wells St, Chicago 60654
Is Cyrano's Bistrot And Wine Bar clean?
Cyrano's Bistrot And Wine Bar is currently listed as closed by Chicago Department of Public Health, as of its inspection on December 9, 2014. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.
What did inspectors find at Cyrano's Bistrot And Wine Bar?
These are the violations recorded at the most recent inspection on December 9, 2014, in plain English, with the city's own wording underneath.
- 📋no certified food manager on dutycriticalSource Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place • NOTED A CONTAINER OF SHELLFISH (MUSSELS) WITH NO TAGS INSIDE WALK IN COOLER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO CONTAINER UNTIL THE LAST BATCH OF SHELLFISH IS CONSUMED AND THEN THE TAG IS STORED IN A FOLDER FOR ADDITIONAL 90 DAYS. MANAGER IMMEDIATELY DISPOSED OF 10 LBS OF PRODUCTS WORTH $30.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
- 🚰handwashing sink issuescriticalSanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • NOTED EMPLOYEE WASHING DISHES AT THE LOW TEMPERATURE DISH WASHER AND NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) WAS 0PPM. INSTRUCTED NOT TO USE EQUIPMENT UNTIL IT IS PROPERLY SANITIZING AT 50PPM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
- ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES THROUGH OUT NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES THROUGH OUT NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
- ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED RUSTY AND DIRTY SHELVES BY HAND WASH SINK AT THE FIRST FLOOR PREP AREA AND INSIDE ALL WALK IN COOLERS AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN, PAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.....NOTED ICE SCOOPS AT THE ICE MACHINE AND BAR WITH NO ICE SCOOP HOLDERS. INSTRUCTED TO PROVIDE.....NOTED NO HAND WASH SINK AT THE BAR FOOD PREP AREA ON THE FIRST FLOOR. INSTRUCTED TO PROVIDE A HAND WASH SINK AT THE BAR.Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED RUSTY AND DIRTY SHELVES BY HAND WASH SINK AT THE FIRST FLOOR PREP AREA AND INSIDE ALL WALK IN COOLERS AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN, PAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.....NOTED ICE SCOOPS AT THE ICE MACHINE AND BAR WITH NO ICE SCOOP HOLDERS. INSTRUCTED TO PROVIDE.....NOTED NO HAND WASH SINK AT THE BAR FOOD PREP AREA ON THE FIRST FLOOR. INSTRUCTED TO PROVIDE A HAND WASH SINK AT THE BAR.
- 🧫food prep surfaces dirtyFood And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • NOTED A GRAYISH SUBSTANCE INSIDE SODA GUN HOLDERS AT THE BAR PREP AREA. ALSO NOTED A SLIGHT DISCOLORATION INSIDE INNER LINING OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN, SANITIZE AND MAINTAIN.
- ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT THROUGH OUT ESPECIALLY AT THE PREP AREAS (FIRST FLOOR AND BASEMENT).Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT THROUGH OUT ESPECIALLY AT THE PREP AREAS (FIRST FLOOR AND BASEMENT).
- ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • NOTED HEAVY STAINS AND MISSING TILES ON CEILING THROUGH OUT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • NOTED HEAVY STAINS AND MISSING TILES ON CEILING THROUGH OUT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
- 🪳pests in the houseVentilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • NOTED LEAKAGE AT THE FAUCET OF ONE COMPARTMENT SINK ON THE FIRST FLOOR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
- 🧻grimy wiping clothsPremises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • NOTED CLUTTER INSIDE ELECTRICAL ROOM ON FIRST FLOOR. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES,CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PESTS.
When was Cyrano's Bistrot And Wine Bar last inspected?
Cyrano's Bistrot And Wine Bar has 7 inspections on record going back to June 3, 2011.
| date | result | score |
|---|---|---|
| May 6, 2016 | closed by the city | |
| May 22, 2015 | — | |
| December 9, 2014 | Pass w/ Conditions | |
| May 6, 2014 | — | |
| February 28, 2013 | Pass | |
| June 10, 2011 | Pass | |
| June 3, 2011 | Fail |
Cyrano's Bistrot And Wine Bar vs Near North Side
Near North Side runs 53% clean across 2,889 tracked restaurants — 1,514 clean, 253 mid, 1,113 cooked.
Against the 2,889 spots Cooked tracks in Near North Side, this one comes out cleaner than 0% of them.
Other spots in Near North Side
How Chicago grades restaurants
Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.
Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated December 9, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.