The Wheel House

• resultPass w/ Conditions
• critical violations3
• last inspectedOctober 23, 2013
• address3553 N Southport Ave, Chicago 60657

Is The Wheel House clean?

The Wheel House is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on October 23, 2013. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at The Wheel House?

These are the violations recorded at the most recent inspection on October 23, 2013, in plain English, with the city's own wording underneath.

• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO CLEAN FLOORS INSIDE BEER COOLER, FLOORS BEHIND BAR ALONG WALL BASE AND FLOOR DRAINS.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO CLEAN FLOORS INSIDE BEER COOLER, FLOORS BEHIND BAR ALONG WALL BASE AND FLOOR DRAINS.
• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • NOTED TEMPERATURE OF SERVICE COOLER AT THE KITCHEN PREP AREA TO BE IMPROPER AT 70.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. PREMISES HAS OTHER COOLERS ON PREMISES MAINTAINING PROPER TEMPERATURES. MANAGEMENT REMOVED COOLER FROM PREMISES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER BETWEEN 43F TO 51F. TOMATO SAUCE 49.5F, CHEESE 49.0F, CHILI 51F, GOAT CHEESE 49.4 AND PORK 43.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 13.6LB WORTH $38.0 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
• 🚰handwashing sink issuescritical
  Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • NOTED EMPLOYEE WASHING GLASSES AT THE SMALL DISH MACHINE AT THE BAR AND NOT PROPERLY SANITIZING. SANITIZER TEST STRIP READ OPPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT UNTIL EQUIPMENT IS PROPERLY SANITIZING. MAINTENANCE WAS ABLE REPAIR MACHINE ON 10/24/2013 AND SANITIZER IS NOW READING 100PPM. CITATION ISSUED FOR VIOLATION #7-38-030.
• 🧽surfaces not properly sanitized
  Food Protected During Storage, Preparation, Display, Service And Transportation • NOTED A THICK SLIMY, GRAYISH YELLOW SUBSTANCE INSIDE THE UPPER COMPARTMENT OF ICE MACHINE DRIPPING ONTO THE ICE AT THE BASEMENT FOOD STORAGE AREA. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE THAT ARRIVED ON SITE AT ABOUT 4:00PM (10/23/2013), CLEAN AND SANITIZED THE ICE MACHINE. INSTRUCTED TO MONITOR. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • NOTED ASSORTED UTENSILS (PLATES,CUPS, SOUP BOWLS)ON SHELVES AT THE ST FLOOR PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT OR COVER ALL UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • NOTED ASSORTED UTENSILS (PLATES,CUPS, SOUP BOWLS)ON SHELVES AT THE ST FLOOR PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT OR COVER ALL UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED RUSTY SHELVES INSIDE WALK IN COOLER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN OR REPAINT WITH NOT TOXIC FOOD GRADE PAINT OR REPLACE.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED RUSTY SHELVES INSIDE WALK IN COOLER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN OR REPAINT WITH NOT TOXIC FOOD GRADE PAINT OR REPLACE.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING FREE OF DIRT, FOOD DEBRIS AND SPILLS- SLICER AT THE BASEMENT FOOD PREP AREA AND SODA GUN HOLDERS AT THE BARS.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • NOTED THE FOLLOWING:- VERY SLOW DRAIN AT THE EXPOSED HAND WASH SINK AT BAR ON FIRST FLOOR,LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE DISH WASHER, FANS THROUGH OUT PREMISES AND INSIDE COOLERS. INSTRUCTED TO CLEAN FANS, REPAIR SLOW DRAIN AND LEAKING FAUCET.

When was The Wheel House last inspected?

The Wheel House has 7 inspections on record going back to September 2, 2010.

The Wheel House vs Lake View

Lake View runs 68% clean across 2,211 tracked restaurants — 1,492 clean, 440 mid, 272 cooked.

Against the 2,211 spots Cooked tracks in Lake View, this one comes out cleaner than 13% of them.

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• ✓ Brendan's Pub
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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 October 23, 2013. Inspection results describe one moment in a kitchen's life, not a permanent verdict.