PASS
Risk 1 (High)
LONESOME ROSE Passes Health Inspection - Chicago Restaurant
May 27, 2025
Canvass
License #2872335
4
Total Violations
2
Critical
2
Major
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SIGNAGE PROVIDED IN THE CUSTOMER RESTROOMS. INSTRUCTED TO PROVIDE.
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 #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A SMALL AMOUNT OF DARK RESIDUE ON THE INSIDE PANEL OF ICE MACHINE IN THE WAIT STATION AREA. INSTRUCTED TO SCHEDULE A CLEANING AND MAINTAIN.
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 #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED DISH RACKS STORED ON THE FLOOR IN THE DISHWASHING AREA AND REAR PREP AREA. INSTRUCTED ELEVATE DISH RACKS AT LEAST SIX INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED DISH RACKS STORED ON THE FLOOR IN THE DISHWASHING AREA AND REAR PREP AREA. INSTRUCTED ELEVATE DISH RACKS AT LEAST SIX INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
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