Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jun 4, 2010 | 100 |
|
Oct 13, 2010 | 100 |
|
Feb 10, 2011 | 100 |
All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly dated, labeled in walk in freezer, coolers, must date and label all food items in coolers/ freezers.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, cooking equipment, and prep table lower shelving need cleaning.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment, storage shelving not clean, need detailed cleaning.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls in rear kitchen not clean need cleaning. damaged/stained ceiling tiles shall be replaced/repair.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep areas, dining areas not clean need cleaning.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust vents(ventilation)in prep area, bathroom, and dining area need cleaning.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE CONTAINERS FOR PROPER STORAGE OF DISPOSABLE UTENSILS, IMPROPERLY STORED IN SERVICE AREA. PROVIDE PROPER FOOD STORAGE CONTAINERS TO REPLACE CARDBOARD.
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. MISSING INTERNAL THERMOMETERS FOR 1 DOOR DISPLAY COOLER IN FRONT SERVICE AREA AND 1 DOOR PREP COOLER BEHIND DISPLAY COOLER. PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS.
None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. FOUND SHOES AND COATS IN FRONT SERVICE AREA NEXT TO FOOD PREP. PROVIDE STORAGE AREA AWAY FROM FOOD FOR ALL PERSONAL CLOTHING.
The walls and ceilings shall be in good repair and easily cleaned. MISALIGNED REAR DOOR. MUST REPAIR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DEFROST CHEST FREEZER IN REAR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS ON INSDE RIM OF TOILET BOWL,AND HOOD WALLS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN UNDER HOOD BY RICE COOKING SIDE,AND REMOVE FOIL LINING ON PREP CART IN FRONT OF STOVE.
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. INSTRUCTED TO REPAIR FAUCET BASE LEAKING ON 3COMP.SINK,AND SLOW DRAINIG AT EXPOSE HAND WASH SINK UNDER HOOD.
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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELVING UNITS THROUGHOUT.
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Name |
Address |
Distance |
---|---|---|
Subway | 7003 N Clark Bldg, Chicago | 0.00 miles |
Clark St. Market, Inc. | 7007 N Clark St, Chicago | 0.00 miles |
La Frescasita | 7007 N Clark St, Chicago | 0.00 miles |
Frescasita Market | 7007 N Clark St, Chicago | 0.00 miles |
Little Caesar Pizza #1715 | 7001 N Clark St, Chicago | 0.01 miles |
Hernandez Enterprises Inc | 6983 N Clark St, Chicago | 0.02 miles |
Roman Bros 1 Inc | 6978 N Clark St, Chicago | 0.03 miles |
Hernandez Enterprises Inc | 6975 N Clark St, Chicago | 0.03 miles |
Vallejo @ Estrada Corp | 7021 N Clark St, Chicago | 0.03 miles |
Taqueria Mi Guadalupe | 7021 N Clark St, Chicago | 0.03 miles |
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