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Business Info

Restaurant: Franks 'n' Dawgs
Address: 1863 N Clybourn Ave, Chicago, IL 60614
Type: Restaurant
Total inspections: 4
Last inspection: Jul 10, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. BASEMENT WALK-IN COOLER MUST BE OPERATIONAL.
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST INSTALL UTILITY MOP SINK WITH HOT/COLD RUNNING WATER AND PROPERLY DRAINS.
Adequate and convenient hand washing facilities shall be provided for all employees. MUST HAVE PAPER TOWELS AT BASEMENT EXPOSED HAND SINK.
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. BASEMENT TWO COMPARTMENT SINK NOT DRAINING INTO PROPER SEWER LINE.
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. MICE DROPPINGS UNDER HAND WASHING SINK IN BASEMENT EMPLOYEE WASHROOM.
The walls and ceilings shall be in good repair and easily cleaned. WALL CAULKING AT EMPLOYEE WASHROOM WASHBOWL MUST REPLACE.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINE MUST CLEAN AND SANITIZE. INTERIOR/EXTERIOR ALL COOLERS MUST CLEAN.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CRACKED/BROKEN LIGHT SHIELDS THROUGHOUT BASEMENT PREP MUST REPLACE.

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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 INVERT SINGLE-USE UTENSILS TO PROTECT AGAINST CONTAMINATION FROM HANDS. INVERT SINGLE-USE TRAYS IN THE BASEMENT.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE ANY BROKEN OR CRACKED LIGHT SHIELDS IN THE BASEMENT AND PREP AREA. PROVIDE ADEQUATE LIGHTING WHERE NEEDED AT 1ST FLOOR PREP AREA.
OBSERVED NO SANITIZER AT THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. SINK WAS BEING USED AT THE TIME OF THE INSPECTION TO WASH UTENSILS. MANAGEMENT INSTRUCTED TO DRAIN ALL SINKS AND PROPERLY SET THE SINK UP TO WASH, RINSE AND SANITIZE UTENSILS. CRITICAL VIOLATION 7-38-030.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN ADEQUATE TEMPERATURES. OBSERVED 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 46F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS PORK, EGGS, AND SAUSAGES. MUST MAINTAIN THE COOLER BELOW 40F. HELD FOR INSPECTION TAG PLACED ON THE UNIT. A TECHNICIAN WAS ONSITE UDRING THE INSPECTION TO REPAIR THE UNIT. CRITICAL VIOLATION 7-38-005A.
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED VARIOUS SAUSAGES AND HOT DOGS STORED IN THE HOT HOLDING UNIT AT 90-120F. ALSO OBSERVED FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER: EGGS AT 50F, DUCK CONFIT AT 50F, SAUSAGES AT 47F, CHEESE AT 49F, PORK BELLY AND BACON AT 50F, MILK AT 48F, COOKED PASTA AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
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. REPAIR THE WATER LEAK UNDER THE EMPLOYEE RESTROOM HANDSINK IN THE BASEMENT.
OBSERVED WET WIPING CLOTHS STORED ON THE PREP TABLES. MUST STORE WET WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
All employees shall be required to use effective hair restraints to confine hair. ALL KITCHEN EMPLOYEES NEED A HAIR RESTRAINT.

DETAIL CLEAN THE EXTERIOR OF THE GREASE DUMPSTER.
MUST PROVIDE LIGHT SHIELDS FOR ALL LIGHT FIXTURES IN THE BASEMENT.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Illinois small cities
2. Illinois smaller cities
3. Illinois
4. Chicago, IL Restaurants