✕

Tradition

February 25, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings2

← Back to the current restaurant page

Failed findings

handwashing sink blocked or barecritical

Official wording: Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow
Inspector note: OBSERVED LEAK AT THE GREASE BOX WHEN WATER IS DRAIN OUT FROM THE 3 COMPARTMENT SINK IN KITCHEN AREA. THE WATER AND GREASE IS ON THE KITCHEN FLOOR AREA,DISHES ARE STORED BY RACK.ALSO A FOUL ODOR IS PRESENTED.
code 10Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: PREMISES HAS NO HOT RUNNING WATER AT THE FOLLOWING AREAS; CUSTOMERS MENS'/WOMENS' WASHROOM ALSO USED BY STAFF, EXPOSED HANDWASH SINK AND 3-COMP SINK BEHIND THE BAR, BATHROOMS MEN'S AND WOMEN'S IN LOWER BASEMENT AREA THIS IS WERE SMOKING IS DONE,BASEMENT LOWER BAR AREA SINKS ARE NOT CONSTRUCTED THEY HAVE EXPOSED HAND SINK WHICH IS NOT CONNECTED,LIQUOR IS COMSUMED THERE . PREMISES UNABLE TO PROVIDE COLD WATER AT 3-COMP SINK IN PREP AREA AND WITHOUT CONSISTENCY AT EXPOSED HANDSINK IN PREP AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
code 9Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY CERTIFIED FOOD MANAGER OR VALID PROOF PROVIDED WHILE POTENTIALLY HAZARDOUS FOODS, SOUP, HAMBURGERS, CHICKEN, ETC., ARE BEING PREPARED AND SERVED. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: OBSERVED SLOW DRAINING AT THE EXPOSED HAND SINK IN THE MAIN KITCHEN AREA,1 ST HAND SINK IN MENS BATHROOM NOT DRAINING PROPERLY,
code 24
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL CONTAINERS NEEDS TO BE LABELED IN ALL REFRIGERATION UNIT IN KITCHEN AREA STORAGE AREA, THUR OUT THE PREMISES
code 30
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN FLOORS IN PREP AREA AND DISH STORAGE ROOM.BEHIND HEAVY EQUIPMENT, KITCHEN AREA, LOWER AREA IN BASEMENT BEHIND THE BAR ON 1ST AND BASEMENT AREA,
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: LARGE HOLE IN WALL IN DISH STORAGE AREA. MUST REPAIR. REPLACE MISSING/DAMAGED LIGHT SHIELD AND CEILING TILES AT CEILING IN PREP AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE BLOWN BULBS AT CEILING IN PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: HOT WATER HANDLE AT 3-COMP SINK IN PREP AREA IN POOR REPAIR, MUST REPAIR.THE FILTER ABOVE THE GRILLS ARE EMBEDED WITH GREASE LEAKING TO THE WALLS OF THE KITCHEN.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: REMOVE CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT, ORGANIZE AND MAINTAIN AT ALL TIMES.
code 41
No Smoking Regulations

Inspector note: OBSERVED ASH TRAYS IN THE LOWER BASEMENT AREA BAR, 1ST AND LOWER BASEMENT AREA NO SMOKING SIGN POSTED OR DISPLAY.
code 70

What changed since the previous inspection?

Compared with Out of business on August 14, 2013: 11 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Loop

See every restaurant in Loop →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.