BAR LOUIE

Address: 1325 S HALSTED ST , CHICAGO, IL 60607, Chicago, IL

Latest Inspection: Out of Business on Oct 30, 2014

Facility Details

• Facility Type: Restaurant
• Risk: Risk 1 (High)
• Status: Independent

Inspection History (8 inspections)

• Out of Business — Thu Oct 30 2014 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass — Wed Jul 16 2014 00:00:00 GMT+0000 (Coordinated Universal Time) () 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
• Pass — Wed Nov 06 2013 00:00:00 GMT+0000 (Coordinated Universal Time) () 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR TWO ADDITIONAL HAND SINKS BEHIND FRONT BAR AND PROVIDE HOT AND COLD RUNNING WATER.
• Fail — Wed Oct 30 2013 00:00:00 GMT+0000 (Coordinated Universal Time) () 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF INSECTS ON SITE. NOTED 2 LIVE
• Pass — Mon Jan 07 2013 00:00:00 GMT+0000 (Coordinated Universal Time) () 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST TIGHTEN FAUCET BASE AT 3COMP SINK IN THE KITCHEN. MUST REPAIR DUMP SINK AT THE BAR TO PROVI
• Fail — Mon Dec 31 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: UPON INSPECTION OBSERVED DISHMACHINE NOT SANITZING PROPERLY AT 0PPM.DISHMACHINE IS
• Pass — Tue Jul 10 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUIST REPAIR LEAK AT FAUCET BASE OF 3COMP SINK IN THE KITCHEN. MUST ALSO REPAIR FAUCET AT HANDSI
• Pass w/ Conditions — Mon Aug 15 2011 00:00:00 GMT+0000 (Coordinated Universal Time) () 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during

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