Main Dining, 65 W Jackson Blvd, Chicago, IL 60604 - Restaurant inspection findings and violations



Business Info

Restaurant: Main Dining
Address: 65 W Jackson Blvd, Chicago, IL 60604
Type: Restaurant
Total inspections: 4
Last inspection: Sep 14, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Sep 28, 2010 100
  • FACILITIES TO MAINTAIN PROPER TEMPERATURE
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
  • REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Apr 14, 2011 50
No violation noted during this evaluation. Apr 19, 2011 50
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED [multiple violations]
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Sep 14, 2012 100

Violation descriptions and comments

Sep 28, 2010

Found exterior of dishmachine not clean.
Found no backflow prevention devices at ice machine and coffee machines.(check valves)

Apr 14, 2011

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SAUCE WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 51.4 F WITH POTENTIALLY HAZARDOUS FOODS HELD INSIDE, MEATS, SEAFOOD, ETC. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TMPERATURE MUST BE 40 F OR BELOW. CITATION ISSUED. SAUCE WALK IN COOLER REPAIRED, AMBIENT AIR TEMPERATURE AT 40 F AT THIS TIME.
All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 50.3 F AND 51.2 F- MEATS, BEEF, SEAFOOD, OYSTERS, RICE, SOUPS, SAUCES, CUT VEGETABLES. MANAGER VOLUNTARILY DISCARDED ALL POTENTIALLY HAZARDOUS FOODS AT THIS TIME. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. FOODS DISCARDED WEIGHT- 550 LBS, VALUED AT $2,115.00.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMULATED FOOD DEBRIS ON SHELVES, EXTERIOR OF COOLERS AND COOKING EQUIPMENT. MUST DETAIL CLEAN ALL UNCLEAN EQUIPMENT AND MAINTAIN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED ACCUMULATED FOOD DEBRIS/DIRT BUILD UP ON FLOOR THROUGHOUT PREP AND DISHWASH AREA. MUST DETAIL CLEAN FLOOR AND MAINTAIN.
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 THERMOMETERS FOR ALL COOLERS.

Sep 14, 2012

MUST REGROUT FLOORS IN DISH MACHINE AREA AND IN REAR PREP WHERE NEEDED.
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENT AND COOLERS-REMOVE SPILLS AND DIRT.
MUST PAINT OR REPLACE RUSTY RACKS IN ALL COOLERS.
MUST DETAIL CLEAN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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