FAIL
Risk 1 (High)
101 CLUB Fails Health Inspection - Chicago Restaurant
August 4, 2025
Canvass
License #2967565
4
Total Violations
1
Critical
1
Major
2
Minor
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CHICKEN HELD AT AN INADEQUATE TEMPERATURE OF 47 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 5 POUNDS OF CHICKEN ($10) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #25
MINOR
Violation Details
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY REMINDER AND DISCLOSURE ON MENU. INSTRUCTED MANAGER TO PROVIDE REMINDER AND DISCLOSURE ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Dirty surfaces attract pests and can contaminate food indirectly.
Food Code Requirement
Non-food contact surfaces must be kept clean.
Specific Requirements
Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.
CDPH Food Code: Section 4-601.11(C)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2 COOLERS WITH AN INADEQUATE AMBIENT AIR TEMPERATURES OF 44 AND 47 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLERS TAGGED PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2 COOLERS WITH AN INADEQUATE AMBIENT AIR TEMPERATURES OF 44 AND 47 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLERS TAGGED PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection