Chicago · Official inspection records
333-341 S Halsted ST · Chicago, IL 60661
Restaurant
Chicago Department of Public Health reports Out of Business for NATIONAL HELLENIC MUSEUM on .
Checked · Source updatedMost recent visit in the dataset
Location recorded for this inspection · NATIONAL HELLENIC MUSEUM · 333-341 S Halsted ST
The source lists no violation citations for this inspection.
Official inspection record
Chicago publishes inspection reports dating back to 2010. The city changed its procedures on July 1, 2018.
Location recorded for this inspection · NATIONAL HELLENIC MUSEUM · 333-341 S Halsted ST
This visit predates Chicago’s July 1, 2018 inspection procedure change.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed excessive build up on interior of freezer of right refrigerator. Must detail clean and sanitize. Must maintain same.
Location recorded for this inspection · NATIONAL HELLENIC MUSEUM · 333-341 S Halsted ST
This visit predates Chicago’s July 1, 2018 inspection procedure change.
The source lists no violation citations for this inspection.
Location recorded for this inspection · NATIONAL HELLENIC MUSEUM · 333-341 S Halsted ST
The source labels this outcome “Pass w/ Conditions”.
This visit predates Chicago’s July 1, 2018 inspection procedure change.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES OR PERSON WITH CERTIFICATE. SERIOUS CITATION ISSUED 7-38-012.
Location recorded for this inspection · NATIONAL HELLENIC MUSEUM · 333-341 S Halsted ST
This visit predates Chicago’s July 1, 2018 inspection procedure change.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: UNABLE TO DETERMINE IF THE HIGH TEMPERATURE DISH MACHINE LOCATED IN THE PREMISES IS OPERATIONAL. STAFF ON SITE DOES NOT KNOW TO OPERATE IT. NO DISHES BEING WASHED AT THIS TIME. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CDPH CONTACTED FOR RE-INSPECTION OF MACHINE WHEN ABLE TO OPERATE. NO CITATION ISSUED.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOG BOOK ON PREMISES OR ANY REQUIRED DOCUMENTATION AVAILABLE DURING INSPECTION FOR REVIEW. INSTRUCTED TO HAVE A LICENSED PEST CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR 1ST FLOOR, LEFT SIDE COOLER DIRTY WITH FOOD SPILLAGE. MUST CLEAN AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS.
Location recorded for this inspection · NATIONAL HELLENIC MUSEUM · 333-341 S Halsted ST
This visit predates Chicago’s July 1, 2018 inspection procedure change.
The source lists no violation citations for this inspection.
Location recorded for this inspection · NATIONAL HELLENIC MUSEUM · 333-341 S Halsted ST
This visit predates Chicago’s July 1, 2018 inspection procedure change.
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 the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F or an approved chemical sanitizing rinse. No three compartment sink or approved commercial dish machine is on the premises, install three compartment sink with an attached metal drain board large enough to accommodate the largest piece of food preparation equipment or approved commercial dish machine.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. The kitchen and kitchenette have two compartment sinks installed. An exposed hand sink with sanitary soap and towels must be accessible the the food preparation area.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Obtain a certified food service managers certificate.
Local context · Chicago
145 of 191 establishments with a Pass, Pass with Conditions or Fail outcome since July 1, 2018 have a Pass outcome.
This calculation uses published records from the same jurisdiction. Pending, unavailable and other non-comparable results are excluded.
Checked · Source updated See the ZIP directory →Same inspection jurisdiction
Chicago Department of Public Health via the City of Chicago Data Portal. Reference license 2115137.
Checked · Source updatedThe source is a history of inspections. A reported result or business status describes the visit and may have changed since.
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