POPS FOR CHAMPAGNE

Address: 601-605 N STATE ST, CHICAGO, IL 60654, Chicago, IL

Latest Inspection: Pass w/ Conditions on Oct 15, 2025

Facility Details

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

Inspection History (18 inspections)

• Pass w/ Conditions — Wed Oct 15 2025 00:00:00 GMT+0000 (Coordinated Universal Time) () 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE
• No Entry — Mon Sep 15 2025 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass — Tue Sep 24 2024 00:00:00 GMT+0000 (Coordinated Universal Time) () 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11: OBSERVED NO LID/COVER FOR ICE BIN IN BASEMENT BAR. INSTRUCTED TO PROVIDE LID/COVER FOR ICE BIN IN BASMENT B
• Fail — Fri Sep 20 2024 00:00:00 GMT+0000 (Coordinated Universal Time) () 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO WRITTEN PROCEDURE FOR EMPLOYEES TO FOLLOW OR ITEMS NECESSARY FOR COMPLYING WITH PROCEDURE AVAILABLE ON SITE WHEN R
• No Entry — Wed Aug 14 2024 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• No Entry — Mon Sep 18 2023 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass — Mon Jul 25 2022 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• No Entry — Thu Jun 16 2022 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass w/ Conditions — Fri Oct 02 2020 00:00:00 GMT+0000 (Coordinated Universal Time) () 22. PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS HELD AT THE STATED IMPROPER TEMPERATURES IN A PREP COOLER IN THE REAR PREP KITCHEN: BEEF AT 48.1F, PORK AT 45.9F,
• Pass w/ Conditions — Mon Dec 16 2019 00:00:00 GMT+0000 (Coordinated Universal Time) () 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO DISCLAIMER NO REMINDER ON MENU FOR UNDER COOKED/RAW FOODS( OYSTERS ) INSTRUCTED TO PROVIDE. NO CITATION ISSUED. | 40. PERSONAL CL
• Pass — Wed Oct 10 2018 00:00:00 GMT+0000 (Coordinated Universal Time) () 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-601.11, BULK FOOD CONTAINER ( WHITE POWDER )NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN. | 40. PERSONAL CLEANLINESS - Comments: 2-402.11,
• Pass w/ Conditions — Fri Jul 28 2017 00:00:00 GMT+0000 (Coordinated Universal Time) () 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD I
• Pass — Tue Jul 26 2016 00:00:00 GMT+0000 (Coordinated Universal Time) () 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN. |
• Pass — Tue Mar 17 2015 00:00:00 GMT+0000 (Coordinated Universal Time) () 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOOD CONTAINERS INSIDE THE REACH IN COOLER AND WALK IN COOLER WITH READY TO EAT FOOD MUST HAVE A LA
• Pass — Mon Feb 10 2014 00:00:00 GMT+0000 (Coordinated Universal Time) () 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED ASSORTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC)ON SHELVES AT THE FOO
• Pass w/ Conditions — Wed Feb 13 2013 00:00:00 GMT+0000 (Coordinated Universal Time) () 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSTRUCTED HAND WASH SINK IN BASEMENT'S PREP/DISH WASHING AREA. 2 LARGE GAS CYLINDERS STORED INFRONT OF HAND SINK TIDE
• Pass — Tue Feb 15 2011 00:00:00 GMT+0000 (Coordinated Universal Time) () 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cl
• Pass — Thu Jan 27 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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