Cooked?
South Branch
- resultPass w/ Conditions
- critical violations2
- last inspectedDecember 9, 2019
- address100 S Wacker Dr, Chicago 60606
Is South Branch clean?
South Branch is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on December 9, 2019. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.
What did inspectors find at South Branch?
These are the violations recorded at the most recent inspection on December 9, 2019, in plain English, with the city's own wording underneath.
- 🤒sick-employee policy not followedcriticalManagement, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
- 🚰handwashing sink blocked or barecriticalAdequate Handwashing Sinks Properly Supplied And Accessible • OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE
- 🧊food not cooled down rightProper Date Marking And Disposition • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SALSA, RICE)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
- 🌡️thermometers missingThermometers Provided & Accurate • NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS
- ⚠️Contamination Prevented During Food Preparation, Storage & Display • NO SPLASH GUARD IN FRONT BAR EXPOSED HAND SINK AND BEVERAGE STORAGE RACK. MUST INSTALL A WASHABLE SPLASH GUARD. MISSING ICE BIN COVERS AT FRONT BAR ICE BINS. MUST PROVIDE AND MAINTAIN ICE BIN COVERSContamination Prevented During Food Preparation, Storage & Display • NO SPLASH GUARD IN FRONT BAR EXPOSED HAND SINK AND BEVERAGE STORAGE RACK. MUST INSTALL A WASHABLE SPLASH GUARD. MISSING ICE BIN COVERS AT FRONT BAR ICE BINS. MUST PROVIDE AND MAINTAIN ICE BIN COVERS
- ⚠️Personal Cleanliness • OBSERVED THAT EMPLOYEE WORE WATCHES ON HANDS WHILE WORKING WITH EXPOSED FOOD. MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOODPersonal Cleanliness • OBSERVED THAT EMPLOYEE WORE WATCHES ON HANDS WHILE WORKING WITH EXPOSED FOOD. MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
- 🧻grimy wiping clothsWiping Cloths: Properly Used & Stored • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
- ⚠️Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • OBSERVED USE OF UNWRAPPED STRAWS IN BAR AREA.SINGLE-SERVICE AND SINGLE-USE ARTICLES AND CLEANED AND SANITIZED UTENSILS SHALL BE HANDLED,DISPLAYED AND DISPENSED SO THAT CONTAMINATION OF FOOD AND LIP CONTACT SURFACES IS PREVENTEDUtensils, Equipment & Linens: Properly Stored, Dried, & Handled • OBSERVED USE OF UNWRAPPED STRAWS IN BAR AREA.SINGLE-SERVICE AND SINGLE-USE ARTICLES AND CLEANED AND SANITIZED UTENSILS SHALL BE HANDLED,DISPLAYED AND DISPENSED SO THAT CONTAMINATION OF FOOD AND LIP CONTACT SURFACES IS PREVENTED
- 🛠️surfaces / setup not up to codeFood & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • OBSERVED THAT CUTTING BOARDS IN FOOD PREP AREA ARE WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
- ⚠️Warewashing Facilities: Installed, Maintained & Used; Test Strips • OBSERVED COOKING POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR .MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL OR HAVE PROCEDURES READY FOR REVIEW FOR NEXT INSPECTIONWarewashing Facilities: Installed, Maintained & Used; Test Strips • OBSERVED COOKING POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR .MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL OR HAVE PROCEDURES READY FOR REVIEW FOR NEXT INSPECTION
- 🧹floors, walls, or ceilings grimyPhysical Facilities Installed, Maintained & Clean • NOTED THE FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND BEHIND ICE MACHINES WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE
- ⚠️Adequate Ventilation & Lighting; Designated Areas Used • OBSERVED MISSING LIGHT BULBS IN 3 SLIDING DOOR COOLER. MUST PROVIDE PROPER LIGHTS FOR INTERIOR OF COOLING UNITAdequate Ventilation & Lighting; Designated Areas Used • OBSERVED MISSING LIGHT BULBS IN 3 SLIDING DOOR COOLER. MUST PROVIDE PROPER LIGHTS FOR INTERIOR OF COOLING UNIT
When was South Branch last inspected?
South Branch has 18 inspections on record going back to February 10, 2011. The 12 most recent are shown below.
| date | result | score |
|---|---|---|
| December 23, 2021 | closed by the city | |
| December 9, 2019 | Pass w/ Conditions | |
| December 2, 2019 | Fail | |
| April 17, 2018 | Pass | |
| June 15, 2017 | Pass | |
| June 7, 2017 | Fail | |
| July 18, 2016 | Pass w/ Conditions | |
| May 17, 2016 | Pass | |
| November 6, 2015 | Pass | |
| December 18, 2014 | Pass | |
| March 18, 2014 | Pass w/ Conditions | |
| May 28, 2013 | Pass w/ Conditions |
South Branch vs Loop
Loop runs 70% clean across 3,616 tracked restaurants — 2,521 clean, 764 mid, 300 cooked.
Against the 3,616 spots Cooked tracks in Loop, this one comes out cleaner than 10% of them.
Other spots in Loop
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, 2019. Inspection results describe one moment in a kitchen's life, not a permanent verdict.