PASS W/ CONDITIONS
Risk 1 (High)
BROOKDALE LAKE SHORE DRIVE Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 28, 2020
Suspected Food Poisoning
License #2294196
2
Total Violations
2
Critical
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on February 28, 2020. The inspection type was "Suspected Food Poisoning" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HAND DRYING DEVICE OR HAND TOWELS AT UNI-SEX EMPLOYEES WASHROOM HANDWASH SINK. INSTRUCTED MANAGER MUST HAVE HAND TOWELS/HAND DRYING DEVICE AT ALL HANDWASH BOWLS. MANAGEMENT ABLE TO PROVIDE HAND TOWELS PER INSPECTORS REQUEST AT THIS TIME. PRIORITY FOUNDATION 7-38-030(C).
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HAND DRYING DEVICE OR HAND TOWELS AT UNI-SEX EMPLOYEES WASHROOM HANDWASH SINK. INSTRUCTED MANAGER MUST HAVE HAND TOWELS/HAND DRYING DEVICE AT ALL HANDWASH BOWLS. MANAGEMENT ABLE TO PROVIDE HAND TOWELS PER INSPECTORS REQUEST AT THIS TIME. PRIORITY FOUNDATION 7-38-030(C).
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
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