Better Gourmet Restaurant

2002 S Wentworth Ave, Chicago, IL 60616

Other

Last inspected: Mar 13, 2019

Score

Medium Risk

Inspectors have visited Better Gourmet Restaurant three times, with records going back to 2016. The most recent visit was on Mar 13, 2019. Diners should read medium risk as a signal that some issues exist but aren't extreme. Public records show no inspections at Better Gourmet Restaurant since Mar 13, 2019, so this file may not reflect current conditions.

The trend has not been favorable: recent inspections average around eight violations each, up from closer to three violations before.

The most common issue across all inspections has been “management, food employee and conditional employee”, showing up two times.

By comparison, the average Chicago facility scores 81, putting Better Gourmet Restaurant on the weaker side. On the whole, the file is mixed but not concerning.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 13, 2019

Complaint

1 critical violation. 2 major violations. 5 minor violations.

View 8 violations

Proper cold holding temperatures

Inspector notes: FOUND INADEQUATE COLD FOOD TEMPS OF TCS FOODS. FOUND SEVERAL MEATS: CHICKEN, BEEF, FISH BALLS, CRAB, SAUSAGE, HAM, BEEF TRIPE, SQUID, AND SHRIMP ALL AT TEMPERATURES RANGING FROM 43.3F TO 57.2F. INSTRUCTED TO DISCARD ALL MEATS AT ONCE. MEAT WAS DENATURED. 20LBS VALUE AT $150.00. INSTRUCTED THE PIC THAT ALL TCS FOODS MUST BE HELD AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005 ISSUED.

Procedures for responding to vomiting and diarrheal events

Inspector notes: NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Inspector notes: NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

Adequate ventilation & lighting; designated areas used

Inspector notes: THE VENT SYSTEM ABOVE THE COOKING EQUIPMENT NEEDS CLEANING; CLEAN AND MAINTAIN.

All food employees have food handler training

Inspector notes: INSTRUCTED THE PIC THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.

Allergen training as required

Inspector notes: INSTRUCTED THE PIC THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Non-food/food contact surfaces clean

Inspector notes: MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYER, WOK) TO REMOVE GREASE.

Physical facilities installed, maintained & clean

Inspector notes: THE FLOORS UNDER, AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING, SINKS AND REFRIGERATION UNITS) NEED DETAIL CLEANING TO REMOVE DIRT AND GREASE. CLEAN AND MAINTAIN FLOORS. CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND REAR SURFACE OF WOK STATION.

Dec 14, 2017

Routine

6 minor violations.

View 6 violations

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMRPOPER TEMPERATURES: FOUND OCTOPUS IN THE REFRIGERATOR AT 58.9F. FOUND A CONTAINER OF BEEF AT 51.2F, SPAM AT 52.3F, SLICED MUSHROOMS AT 52F, SLICED SAUSAGE AT 52.3F, IMMITATION CRAB AT 53.4F, AND VARIOUS CONTAINERS OF SLICED VEGETABLES AT 50-55F IN THE FRONT DISPLAY CASE THAT IS NOT REFRIGERATED AND DID NOT CONTAIN ICE UNDER NEATH THE PANS. INSTRUCTED MANAGER THAT THE FRONT DISPLAY MUST BE REFRIGERATED OR KEPT COLD AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED 30# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A

Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

Inspector notes: NO SOAP AT THE ONLY EXPOSED HAND SINK IN THE PREP AREA. MUST PROVIDE SOAP AND PAPER TOWELS WITH HOT & COLD RUNNING WATER AT THE EXPOSED HAND SINK AT ALL TIMES. MANAGER PROVIDED SOAP UPON REQUEST PRIOR TO THE END OF INSPECTION. CRITICAL VIOLATION 7-38-030

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector notes: OBSERVED LIQUID POOLING ON THE BOTTOM SHELF OF THE SODA REFRIGERATOR LOCATED NEAR THE FRONT COUNTER. INSTRUCTED TO REMOVE LIQUID, DETAIL CLEAN, AND MAINTAIN.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector notes: OBSERVED POOLS OF GREASE UNDER THE COOKING EQUIPMENT AND FRYER IN THE KITCHEN. INSTRUCTED TO REMOVE ALL GREASE FROM FLOORS AND MAINTAIN.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector notes: INSTRUCTED TO DETAIL CLEAN THE STAINLESS STEEL WALLS BEHIND THE COOKING EQUIPMENT TO REMOVE LIQUID AND FOOD SPLATTER AND MAINTAIN.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector notes: THE ONLY EXPOSED HAND WASHING SINK IN THE KITCHEN IS SLOW DRAINING. INSTRUCTED TO CONTACT A PLUMBER TO PROVIDED ADEQUATE DRAINING AND MAINTAIN.

Oct 5, 2016

License

No violations found.

100

Frequently Asked Questions

When was Better Gourmet Restaurant last inspected?

The most recent health inspection at Better Gourmet Restaurant on file is from Mar 13, 2019. The public record contains three inspections in total.

What is the most common violation at Better Gourmet Restaurant?

Across the inspection record, “management, food employee and conditional employee” has been cited two times, more than any other issue at Better Gourmet Restaurant.

Has Better Gourmet Restaurant's inspection record improved over time?

No. Recent inspections at Better Gourmet Restaurant have averaged around eight violations per visit, up from roughly three earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Better Gourmet Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

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