Lagniappe-A Creole Cajun Joynt

• resultPass w/ Conditions
• critical violations2
• last inspectedJuly 15, 2010
• address55 W Riverwalk South, Chicago 60601
• cuisineRiverwalk Cafe

Is Lagniappe-A Creole Cajun Joynt clean?

Lagniappe-A Creole Cajun Joynt is currently listed as closed by Chicago Department of Public Health, as of its inspection on July 15, 2010. 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 Lagniappe-A Creole Cajun Joynt?

These are the violations recorded at the most recent inspection on July 15, 2010, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All hot food shall be stored at a temperature of 140F or higher. FOUND APPROXIMATELY 3LBS OF RED BEANS AND JAMBALAYA AT IMPROPER TEMPERATURES RANGING BETWEEN 103-132 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS AT 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A.
• 🌡️food received at unsafe tempscritical
  Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area • Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AT HAND SINK IN FOOD PREP AREA. MUST PROVIDE AT ALL TIMES. CRITICAL CITATIION ISSUED 7-38-030.
• 🌡️hot/cold holding temps off
  * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATE POSTED FOR PUBLIC VIEWING. MUST POST AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE PEELING PAINT FROM HOOD OVER COOKING EQUIPMENT.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE PEELING PAINT FROM HOOD OVER COOKING EQUIPMENT.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE MORE ADEQUATE LIGHT ON INTERIOR OF WALK IN FREEZER.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR HEAVILY LEAKING RETENTION TANK UNDER TRAILER.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL CLUTTER FROM STORAGE AREAS AND STORE ALL ITEMS 6 INCHES OFF FLOOR.

When was Lagniappe-A Creole Cajun Joynt last inspected?

Lagniappe-A Creole Cajun Joynt has 5 inspections on record going back to January 5, 2010.

Lagniappe-A Creole Cajun Joynt vs Loop

Loop runs 44% clean across 3,616 tracked restaurants — 1,566 clean, 332 mid, 1,687 cooked.

Against the 3,616 spots Cooked tracks in Loop, this one comes out cleaner than 0% of them.

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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 July 15, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.