Uptown Lounge

Year by year

Inspections

1. Nov 25, 2025 Canvass Re-Inspection · Pass — Risk 2 (Medium)
   • Severity not stated

     ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

     MUST PROVIDE HANDWASHING SIGNAGE AT HANDWASHING SINKS IN BOTH MEN AND WOMENS RESTROOMS UPSTAIRS IN THE MAIN LOUNGE AREA.

   • Severity not stated

     CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

     OBSERVED ICE IN THE ICE BIN IN THE BAR UNCOVERED. INSTRUCTED TO PROVIDE A COVER OR LID FOR ICE TO PROTECT FROM CONTAMINAITON.

2. Nov 18, 2025 Canvass · Fail — Risk 2 (Medium)
   • Not serious Priority Foundation

     CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

     OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (COFFEE DRINKS THAT CONTAIN MILKS, HEAVY CREAMS, ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.

   • Not serious Priority Foundation

     PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

     NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.

   • Severity not stated

     ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

     MUST PROVIDE HANDWASHING SIGNAGE AT HANDWASHING SINKS IN BOTH MEN AND WOMENS RESTROOMS UPSTAIRS IN THE MAIN LOUNGE AREA.

   • Severity not stated

     THERMOMETERS PROVIDED & ACCURATE

     MUST PROVIDE VISIBLE AMBIENT AIR THERMOMETERS INSIDE OF ALL BAR AND COFFEE REACH-IN COOLERS IN THE BAR AREA.

   • Severity not stated

     CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

     OBSERVED ICE IN THE ICE BIN IN THE BAR UNCOVERED. INSTRUCTED TO PROVIDE A COVER OR LID FOR ICE TO PROTECT FROM CONTAMINAITON.

   • Not serious Priority Foundation

     WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

     OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT ON SITE FOR THE SANITIZER (QUAT) BEING USED FOR SANITIZING. INSTRUCTED MANAGEMENT TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF A SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.

   • Severity not stated

     PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

     OBSERVED WET MOP STORED IN THE HALLWAY LEADING TO BASEMENT. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.

3. Nov 24, 2015 Canvass · Pass — Risk 2 (Medium)

   Result: Pass.

4. Feb 20, 2014 Canvass · Pass — Risk 2 (Medium)
   • Not serious Minor

     FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

     MINERAL BUILD-UP INSIDE THE ICE MACHINE AND POP GUN NOZZLES BEHIND THE BAR.INSTRUCTED TO CLEAN AND SANITIZE

5. Dec 15, 2011 License Re-Inspection · Pass — Risk 2 (Medium)

   Result: Pass.

6. Oct 6, 2011 License-Task Force · Fail — Risk 2 (Medium)
   • Serious Critical

     FACILITIES TO MAINTAIN PROPER TEMPERATURE

     All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST PROVIDE ADEQUATE FREEZER FACILITY FOR FROZEN PIZZA.

   • Serious Critical

     ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

     Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST PROVIDE AN EXPOSED HAND SINK AT SIDE BAR OF EXTENDED ADDRESS PROPERLY DRAINING WITH HOT AND COLD WATER.

   • Not serious Serious (Chicago's middle tier)

     NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

     All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE SERVICE AND ALL REQUIRED DOCUMENTATION.

   • Not serious Serious (Chicago's middle tier)

     OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

     The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE OUTSIDE WASTE RECEPTACLE.

   • Not serious Serious (Chicago's middle tier)

     CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

     A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST HAVE A CITY OF CHICAGO CERTIFIED MANAGER AND CERTIFICATE POSTED ON PREMISES OR PROOF OF REGISTRATION.

   • Not serious Serious (Chicago's middle tier)

     DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

     All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST PROVIDE THREE COMPARTMENT SINK WITH ATTACHED DRAIN BOARD AT SIDE BAR IN EXTENDED ADDRESS.

   • Not serious Minor

     CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

     Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST NOT STORE KNIVES BETWEEN BAR ICE BIN AND THREE COMPARTMENT SINK DRAIN BOARD. MUST PROVIDE PROPER KNIVES HOLDER.

   • Not serious Minor

     FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

     All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LIDS FOR ALL BAR ICE BINS.

   • Not serious Minor

     FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

     All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. BLACKENED MOLDY CAULKING BETWEEN BAR ICE BIN AND THREE COMPARTMENT SINK DRAIN BOARD. MUST REPLACE.

   • Not serious Minor

     FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

     The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR BEHIND MAIN FRONT BAR DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN. ALL ITEMS STORED BEHIND BAR AND THROUGHOUT BASEMENT MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.

   • Not serious Minor

     VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

     Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST CLEAN AND REMOVE EXCESSIVE RUST AND MOLD INSIDE AND ALONG SIDE OF FRONT BAR EXPOSED HAND SINK. MUST PROVIDE PROPER DRAINAGE LINES FROM BAR SODA GUN HOLDERS. MUST INSTALL A BACK FLOW PREVENTION DEVICE ON BASEMENT UTILITY MOP SINK OR REMOVE THREADED NOZZLE AND HOSE FROM PREMISES.

   • Not serious Minor

     REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

     All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR ALL UNITS CONTAINING FOODS.

   • Not serious Minor

     PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

     All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL UNNECESSARY ITEMS THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES. ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.