The Edge

• resultPass w/ Conditions
• critical violations2
• last inspectedNovember 13, 2012
• address2720 N Clark St, Chicago 60614

Is The Edge clean?

The Edge is currently listed as closed by Chicago Department of Public Health, as of its inspection on November 13, 2012. 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 The Edge?

These are the violations recorded at the most recent inspection on November 13, 2012, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 43.5F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS, CHEESES AND DAIRY PRODUCTS. A TECHNICIAN ARRIVED ONSITE DURING THE INSPECTION TO MAKE THE NECESSARY REPAIRS TO THE WALK-IN COOLER. THE AIR TEMPERATURE INSIDE OF THE COOLER WAS AT 38.6F AFTER THE REPAIRS WERE MADE. MANAGEMENT INSTRUCTED TO MAINTAIN THE COOLER BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005A.
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED REFRIED BEANS AT 62.3F, MEAT SAUCE AT 44.4F, CHILI AT 44.2F, COOKED RICE AT 43.3F, COOKED PASTA AT 43.1-45.3F, CHICKEN AT 43.5F-44.7F, HOLLANDAISE SAUCE AT 46.2F, TUNA SALAD AT 43.5F, COOKED VEGETABLES (CARROTS, CAULIFLOWER AND BROCCOLI) AT 46.0F, CUT WATERMELON AT 43.1F, PANCAKE BATTER AT 43.3F, RIBS AT 45.8F, GROUND BEEF AT 43.8F, VARIOUS GRAVIES AT 43.8-44.0F, EGG WHITES AT 43.1F, SAUSAGE AT 49.1F, CHEESES AT 43.7-44.4F, CUT TOMATOES AT 43.5F, WAFFLE BATTER AT 46.2F. MANAGEMENT VOLUNTARILY DISCARDED 344# OF FOOD WORTH $1600. MUST KEEP COLD FOODS BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005A.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • REPLACE THE CEILING TILES ABOVE THE COOK'S LINE WITH EXPOSED INSULATION AND PEELING PAINT.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • REPLACE THE CEILING TILES ABOVE THE COOK'S LINE WITH EXPOSED INSULATION AND PEELING PAINT.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • PROVIDE A LIGHT SHIELD WHERE MISSING ABOVE THE FLAT TOP GRILL.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • OBSERVED A DRAIN LINE WATER LEAK IN THE BASEMENT AT THE BOTTOM OF THE STAIRCASE. MUST REPAIR THE LEAKING DRAIN LINE FOR THE MOP SINK.

When was The Edge last inspected?

The Edge has 7 inspections on record going back to June 8, 2010.

The Edge vs Lake View

Lake View runs 40% clean across 2,211 tracked restaurants — 880 clean, 214 mid, 1,110 cooked.

Against the 2,211 spots Cooked tracks in Lake View, this one comes out cleaner than 0% of them.

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• ✓! Bobtail Soda Fountain
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• ✓! Blue Bayou
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See every restaurant inspection in Lake View →

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 November 13, 2012. Inspection results describe one moment in a kitchen's life, not a permanent verdict.