FAIL
Risk 1 (High)
CHICAGO BLACKHAWKS STANLEY'S T2 BAR Fails Health Inspection - Chicago Restaurant
CHICAGO BLACKHAWKS STANLEY'S T2 BAR
(AKA: STANLEY'S CHICAGO BLACKHAWK (T2 E5))
11601 W TOUHY AVE, CHICAGO 60666
Restaurant
September 21, 2026
Canvass
License #34139
6
Total Violations
4
Critical
1
Major
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on September 21, 2026. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 6 violations during this inspection, including 4 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
6
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED DISH MACHINE WITH A FINAL CHLORINE SANITIZER CONCENTRATION OF 0 PPM. SANITIZER BOTTLE HOOKED UP TO DISH MACHINE FOUND EMPTY WHILE DISH MACHINE WAS IN ACTIVE USE. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PROVIDES A MINIMUM FINAL CHLORINE SANITIZER CONCENTRATION OF 50 PPM. EMPLOYEE REPLACED SANITIZER BOTTLE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 45-48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 20 POUNDS OF CHICKEN, 10 POUNDS CORNED BEEF, AND 5 POUNDS OATMEAL ($100) 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 #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 45 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. TECHNICIAN ARRIVED ON SITE TO SERVICE COOLER. 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 #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 3 LIVE ROACHES IN DISH AREA OF FACILITY. INSTRUCTED MAANGER TO ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED BAR 3 COMPARTMENT SINK UNABLE TO DRAIN. STANDING WATER WAS INSIDE SINK ALONG WITH ICE DUMPED INTO SINK. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. TECHNICIAN ARRIVED ON SITE AND REPAIRED 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED BAR 3 COMPARTMENT SINK UNABLE TO DRAIN. STANDING WATER WAS INSIDE SINK ALONG WITH ICE DUMPED INTO SINK. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. TECHNICIAN ARRIVED ON SITE AND REPAIRED 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
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