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Business Info

Restaurant: Hamburger Mary's Chicago/Mary's Rec Room
Address: 5400-5402 N Clark St, Chicago, IL 60640
Type: Restaurant
Total inspections: 5
Last inspection: Oct 9, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All cold food shall be stored at a temperature of 40F or less//MGMT & I OBSERVED FOOD IN WALK IN COOLER COLE SLAW AT 48.9F,POTATO SALAD 46.9F DATE ON CONTAINERS 5-30-10, NO TIME OR TIME & TEMP LOG FOR FOOD ITEMS MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $175.00.
All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.MGMT & I OBSERVED BLACK MOLD INSIDE ICE MACHINE AT TOP AREA WERE ICE IS MADE,PLACE HELD FOR INSPECTION TAG ON UNIT INSTRUCTED NOT TO USE UNTIL REINSPECTED BY DEPT. OF HEALTH
All food not stored in the original container shall be stored in properly labeled containers.//SOME FOOD ITEMS NOT LABELED, NEED NAMES & DATES ON ALL FOOD ITEMS IN STORAGE
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 ALL POTS,PANS &PLATE'S IN STORAGE
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED LIDS FOR ALL GARBAGE CANS ON PREMISE WHEN NOT IN USE/REPLACE ALL STAIN OR BADLY PITTED/RUSTY SHELVES IN DRY STORAGE IN BSMT PAINT
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS DRY STORAGE INTERIOR EXTERIOR NEED CLEANING
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS UNDER AROUND STOCK ,EQUIPMENTNEED CLEANING/REMOVE STANDING WATER AROUND HOT WATER TANK IN BASEMENT/MUST STORE ALL STOCK 6' OFF FLOOR WHEN IN STORAGE IN BSMT.
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.//BOTTOM OF HOT WATER TANK LEAKING WATER MUST REPAIR

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitizing daily. NEED TO CLEAN SHELVES WITH ENCRUSTED FOOD, IN COOLERS.CLEAN INTERIOR OF CHEST FREEZER,ICE AND ICE CREAM BUILD-UP.CLEAN AND ORGANIZE ALL SHELVES IN PREP AREA.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FOUND INTERIOR CHEST FREEZER LINER IN POOR REPAIR(BROKEN ,EXPOSED INSULATIONS)INSTRUCTED TO REPAIR OR REPLACE,IN BASEMENT AREA(FRENCH FRIES CHEST FREEZER).
The walls and ceilings shall be in good repair and easily cleaned. LIGHT SHIELD IS NEEDED IN DISH ROOM ABOVE DISHMACHINE AND CLEAN DISHES.
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. PROVIDE VISIBLE THERMOMETERS FOR ALL COOLERS,FREEZERS AND WALK-IN COOLER AND WALK-IN FREEZER. ALSO PROVIDE A STEM THERMOMETERS FOR THE COOKS,SO CAN CHECK FOOD TEMPERATURE.
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED WASTE OIL CONTAINER WITH GREASE BUILD-UP,ALSO FOOD DEBRIS.NEED TO CLEAN OUTSIDE REAR DOOR,REMOVE FOOD, DEBRIS,CIGARETTE BUTTS ON GROUND,ALSO ELEVATE ITEMS NEEDED.INSTRUCTED TO CLEAN WASTE OIL CONTAINER AND AREA IN FRONT OF REAR DOOR. SERIUOS VIOLATION:7-38-020 HOOOO70716-14
All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE IN TWO DIFFERENT COOLERS IN PREP AREA:HUMMUS AT TEMP OF 46.9F;DICED TOMATOES AT TEMP OF 46.9F TO 48F; COLESLAW AT TEMP OF 46.7F TO 49F; AND COTTAGE CHEESE AT TEMP OF 49F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDE.FOOD DISCARDED AND DENATURED.POUND 6, VALUE 20 .CRITICAL VIOLATION:7-38-005(A) HOOOO70715-13
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE ENTERING THE KITCHEN SET UP DIRTY DISHES IN A TRAY,PUT IT THROUGH THE DISH MACHINE AND WITHOUT WASHING HANDS COLLECTED,AND STORED CLEAN DISHES,INSTRUCTED TO WASH HANDS PRIOR TO HANDLE CLEAN DISHES AND OTHER UTENSILS. CRITICAL VIOLATION:7-38-010(A) HOOOO70715-13
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all the time. STAFF AND CUSTOMER'S WASHROOMS NOT MAINTAINED.HOT WATER NOT PROVIDED ON FIVE OF OUT SIX WASHROOMS.PRESENT WATER TEMP IS 65.7F TO 67.6F. A PUMBLER WAS CALLED, ON PREMISES,ALSO INSTRUCTED TO USE THE OTHER WASHROOM.CRITICAL VIOLATION:7-38-030 HOOOO70716-14
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE MISSING LIGHT SHIELD IN DISHROOM,AND PREP AREA

PREP AREA REACH IN COOLER (UNDER GRILL) NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 51.2 F. FOUND BEEF, CHICKEN, CHEESE, ETC. INSIDE COOLER AT THIS TIME. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.
FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOOD HELD AT IMPROPER TEMPERATURES BETWEEN 47.4 F AND 53.9 F- CHEESE, GROUND BEEF, BEANS, BEEF, CHICKEN WINGS, CHICKEN, TURKEY AND HAMBURGERS. INSTRUCTED MANAGER ALL POTENTAILLY HAZARDOUS FOODS MUST BE HELD AT 40F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE FOODS VOLUNTARILLY DISCARDED AT THIS TIME. APPROXIAMATE TOTAL WEIGHT: 100#, VALUE: $85.00.
OBSERVED OVER 50 LIVE SMALL FLIES AT THE FOLLOWING LOCATIONS- 5402 SIDE BAR, BASEMENT BY 1-COMPARTMENT SINK, INSIDE 1ST FLOOR WASHROOMS, PREP AREAS AND DISHMACHINE ROOM. MUST REMOVE ALL INSECT ACTIVITY BY DATE OF REINSPECTION (10/09/12).
OBSERVED GREASE ENCRUSTED ON EXTERIOR OF OUTSIDE GREASE CONTAINER. MUST CLEAN AND MAINTAIN OUTSIDE GREASE CONTAINER/DUMPSTER AREA.
REACH IN PREP COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN ALL DAMAGED COOLER GASKETS.
THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARDS, FOOD DEBRIS ON ALL SHELVES AT PREP AND DISHWASH AREAS, FOOD/GREASE BUILD UP ON EXTERIOR OF BASEMENT GREASE TRAP, FOOD BUILD UP INSIDE PREP COOLERS/COOLERS DOOR HINGES AND CORNERS. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
OBSERVED DAMAGED FLOOR GROUT UNDER AND AROUND DISHMACHINE AND ACCUMULTED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND ALL EQUIPMENT AT PREP AREAS AND AT BASEMENT STORAGE. MUST CLEAN FLOOR/KEEP FLOOR DRY THROUGHOUT ALSO MUST REPAIR/REGROUT ALL DAMAGED FLOOR TILES.
OBSERVED FOOD STAINS ON WALLS IN PREP AND DISHWASH AREAS ALSO OBSERVED DUST BUILD UP ON CEILING TILES/VENTILATION COVER IN PREP AREAS. MUST CLEAN AND MAINTAIN ALL WALLS, CEILING TILES AND CEILING VENTILATION COVERS ALSO MUST REPLACE DAMAGED CEILING LIGHT COVER ABOVE PREP AREA (BY COOKLINE).
MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND PROVIDE AND CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS.
OBSERVED CLUTTER (CHEST FREEZER, BUCKETS, CONTAINERS ETC.) AT OUTSIDE REAR EXIT AREA. MUST REMOVE CLUTTER, CLEAN AND MAINTAIN AREA.
NO EXHAUST VENTILATION IN BASEMENT WASHROOM. MUST INSTALL AND MAINTAIN VENTILATION.

SEE REPORT DATED ON 10/01/12
PREP REACH IN COOLER, UNDER GRILL, REPAIRED. AMBIENT AIR TEMPERATURE AT 40.2 F. TAG REMOVED BY CDPH AT THIS TIME.
CORRECTED
CORRECTED
CORRECTED
CORRECTED
CORRECTED
CORRECTED
SEE REPORT DATED ON 10/01/12
CORRECTED

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Takes reservations:

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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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