Cheques Place
Last inspected: Mar 13, 2012
64
Score
Cheques Place has been inspected three times since 2011. The newest entry in the record is dated Mar 13, 2012. Diners should read medium risk as a signal that some issues exist but aren't extreme. Public records show no inspections at Cheques Place since Mar 13, 2012, so this file may not reflect current conditions.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to nine violations per visit.
The pattern that stands out is “food and non-food contact equipment utensils clean”, which has been cited two times.
That's lower than the typical Chicago restaurant, which scores around 81. On the whole, the file is mixed but not concerning.
3
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Mar 13, 2012
Complaint
9 minor violations.
View 9 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS, BUT NOT USING A SANITIZING METHOD, JUST SETTING THEM TO DRY. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3 PART SINK FOR PROPER SANITATION, USING 100PPM OF CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. NO SANITARY HAND DRYING DEVICE/S AT PREP AREA EXPOSED HAND WASHING SINK. INSTRUCTED PAPER TOWELS MUST BE PROVIDED AT ALL TIMES. NO PAPER TOWELS IN THE BUSINESS AT TIME OF INSPECTION. CRITICAL CITATION ISSUED, 7-38-030.
12
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE COOLER NOT LABELED; MUST LABEL AND MAINTAIN.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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 PROPERLY STORED CLEAN MULTI-USE UTENSILS.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZER, COOKING EQUIPMENT AND MOP SINK.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS; UNDER COOKING EQUIPMENT, AT CORNERS AND ALONG WALLS INSIDE BOTH CLOSETS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. MUST CLEAN AND REPAINT GREASE TRAP UNDER 3PART SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: EXCESSIVE CLUTTER INSIDE CLOSETS; INSTRUCTED TO CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: CLEANING TOWEL MUST BE PROPERLY STORED.
43
64
May 17, 2011
Reinspection
No violations found.
100
May 10, 2011
License
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. COOLERS MUST BE ON AND KEPT AT 40F OR BELOW.
2
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. MUST RODENT PROOF BOTTOM AREA OF SIDE DOOR TO PREVENT PEST ENTRY, AND CONTRACT A LICENSED PEST CONTROL CO. AND PROVIDE LOG BOOK.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RAW WOOD SHELVES, WASHROOM DOOR AND DOOR FRAME AND TRIMMINGS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN EQUIPMENT THRU-OUT PREMISES, COUNTERS, SINKS, ETC...
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE MISSING AND BROKEN FLOOR TILES AND CLEAN FLOORS.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS THRU-OUT.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF CLOSING DEVICE FOR WASHROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. MUST PROVIDE DRAIN STOPPER FOR 3PART SINK.
38
67
Frequently Asked Questions
When was Cheques Place last inspected?
The most recent health inspection at Cheques Place on file is from Mar 13, 2012. The public record contains three inspections in total.
What is the most common violation at Cheques Place?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited two times, more than any other issue at Cheques Place.
Has Cheques Place's inspection record improved over time?
No. Recent inspections at Cheques Place have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cheques Place means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
Nearby Restaurants