Chicago Food Court
Last inspected: Jun 30, 2011
82
Score
Across the available record, Chicago Food Court has four inspections on file, the first dated 2010. Inspectors last stopped by on Jun 30, 2011. Diners can read the low risk label as a sign that recent inspections have gone well. No fresh inspection data is available: the latest entry for Chicago Food Court dates to Jun 30, 2011.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
“Refrigeration and metal stem thermometers provided and conspicuous” accounts for the largest share of issues, appearing three times across the record.
The city-wide average is 81, putting Chicago Food Court squarely in typical territory. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jun 30, 2011
Reinspection
4 minor violations.
View 4 violations
Previous serious violation corrected, 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM REPORT # 585445,DATED 6/20/2011,VIOLATION-#29.(#33 CLEAN MASSIVE GREASE,DEBRIS FROM FRYERS,FILTERS,FAN GUARDS IN COOLERS,#36 MISSING LIGHT SHIELD IN PREP AND DISH AREA.)- VIOLATION-CDI. CRITICAL CITATION ISSUED.
14
* inspection report summary displayed and visible to all customers
Inspector notes: One copy of the Food Inspection Report Summary must be displayed and visible to all customers.OBSERVED LAST INSPECTION REPORT SUMMARY NOT POSTED, AND DISPLAYED TO ALL CUSTOMERS. SUMMARY REMOVED FROM WALL THAT WAS POSTED ON 6/20/2011. INSPECTION REPORT SUMMARY MUST ALWAYS BE POSTED.SERIOUS CITATION ISSUED
28
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 REPAIR LEAKY PIPE UNDER HAND SINK IN WOMENS WASHROOM.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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. NO THERMOMETERS FOR ALL COOLERS AND METAL STEM FOR FOOD HANDLERS.
40
82
Jun 20, 2011
Routine
9 minor violations.
View 9 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON PREMISES WHEN FOOD IS PREPARED AND SERVED,(SOUP,CHILI,SANDWICHES,CHICKEN,ETC) SERIOUS CITATION ISSUED
21
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS FROM REPORT DATED 12/22/2011/#491007 NOT CORRECTED. (#32,33,36,38)MUST CORRECT SERIOUS CITATION ISSUED
29
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 REPLACE MISSING DOOR HANDLE ON WOMENS TOILET ROOM DOOR. SEE VIOLATION #29 CITATION ISSUED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST REMOVE MASSIVE AMOUNT OF GREASE & DEBRIS FROM FRYERS,COOLERS,FILTERS,ALL SHELVING UNITS,STORAGE CABINETS,ICE MACHINE,ALL UNUSED EQUIPMENT,FAN GUARDS IN ALL COOLERS. CITATION ISSUED SEE VIOLATION #29.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.PROVIDE LIGHT SHIELDS AND END CAPS IN PREP AND DISH AREA. CITATION ISSUED SEE VIOLATION #29
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 REPAIR LEAKY PIPE UNDER HAND SINK IN WOMENS WASHROOM.
38
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 REPAIR OR REPLACE LEAKY PIPE AT HAND SINK. CITATION ISSUED SEE VIOLATION#29
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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. NO THERMOMETERS FOR ALL COOLERS AND METAL STEM THERMOMETER FOR FOOD HANDLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST CLEAN MOP,MOP BUCKET,AFTER USE AND PROPERLY STORE AFTER USE.
41
64
Jan 6, 2011
Reinspection
8 minor violations.
View 8 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED/IT BEEF,ETC. SERIOUS CITATION ISSUED
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL AND DATEFOODS IN COOLERS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REMOVE RUST FROM SHELVING UNITS IN PREP COOLERS,WALK IN COOLER,RUSTY DISPLAY SHELVES.MUSTREPLACE MISSING DOOR HANDLE ON WOMENS TOILET ROOM DOOR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST REMOVE MASSIVE AMOUNTS OF GREASE&FOO DEBRIS FROM FRYERS,COOLERS,WHEEL BAGS,FILTERS,ALL SHELVING UNITS,STORAGE CABINETS,ICE MACHINE,ALL UNUSED EQUIPMENT,FAN GUARD COVERS IN ALL COOLERS.MUST DEFROST FREEZER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN MASSIVE AMOUNTS OF GREASE&FOOD ON FLOORS UNDER,AROUND THROUGHOUT PREMISES&WALK INCOOLERS,FLOOR DRAINS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPAIR OR REPLACE MISSING AND DAMAGE STAINED CEILING TILES.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE LIGHT SHIELDS AND END CAPS IN PREP AND DISH AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR OR REPLACE LEAKY PIPES AT PREP HAND SINK AND TOILET ROOM,MEN'S.
38
67
Dec 22, 2010
Complaint
14 minor violations.
View 14 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.OBSERVED IMPROPER TEMPERATURES OF 2 PREP COOLER WITH READY TO EAT LUNCHEON MEATS STORED INSIDE AT 63.3F,51.8F,A HELD FOR INSPECTION TAG PLACED ON BOTH PREP COOLERS.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF READY TO EAT SLICED LUNCHEON MEATS,PREPARED SALADS,SHAKE MIX ETC.SALAMI 45.0F-49.6F,HAM 45.8F-51.0F,CORNED BEEF 54.3F-56.1F,ROAST BEEF 45.5F-55.0F,TURKEY 59.1F-60.3F,COLE SLAW 46.9F,SHAKE MIX 58.9F.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED AT THIS TIME.NO TIME & TEMPERATURE LOGS.APPX 50 LBS. $150.
3
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.OBSERVED EVIDENCE OF MORE THAN 40 MICE DROPPINGS SCATTERED IN VARIOUS AREAS MOP SINK,SERVICE COUNTER,REAR STORAGE AREA,ALSO OPEN BAGS OF RODENTICIDE POISION ON FLOOR UNDER SERVICE COUNTER,REAR STORAGE AREA.REAR DOOR NOT RODENT PROOFED.NO PEST CONTROL LOG BOOK TO VIEW.MUST REMOVE DROPPINGS ,POISON,RODENT PROOF DOORS,PROVIDE A PEST CONTROL LOG BOOK.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGERS CERTIFICATE ON SITE TO VIEW.MUST PROVIDE & POST.
21
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.OBSERVED NO HOT RUNNING WATER AT HAND SINK IN PREP AREA.ADDITIONAL HAND SINK ON SITE IN TOILET ROOMS .INSTRUCTED MANAGER TO USE HAND SINKS IN TOILET ROOMS & REPAIR.
26
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.LABLE & DATE FOODS IN COOLERS.
30
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 REMOVE RUST FROM SHELVING UNITS IN PREP COOLERS,WALK IN COOLER,RUSTY DISPLAY SHELVES.MUST REPLACE MISSING DOOR HANDLE ON WOMEN'S TOILET ROOM DOOR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST REMOVE MASSIVE AMOUNT OF GREASE & FOOD DEBRI FROM FRYERS,COOLERS,WHEEL BASES,FILTERS,ALL SHELVING UNITS ,STORAGE CABINETS,ICE MACHINE,ALL UNUSED EQUIPMENT,FAN GUARD COVERS IN ALL COOLERS.MUST DEFROST CHEST FREEZER.
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 MASSIVE AMOUNT OF GREASE & FOOD DEBRI ON FLOORS UNDER ,AROUND ,THROUGHOUT PREMISES & WALK IN COOLERS.FLOOR DRAINS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & DAMAGED WALL TILES & BASES THROUGHOUT,STAINED & DAMAGED CEILING TILES.
35
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.PROVIDE LIGHT SHIELD & END CAPS IN PREP & DISH AREA.
36
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 REPAIR OR REPLACE LEAKY PIPES AT PREP HAND SINK & TOILET ROOM MEN'S.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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.ALL COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE MASSIVE AMOUNT OF CLUTTER FROM IN BETWEEN COOLERS & WALLS,MOP SINK.
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50
Frequently Asked Questions
When was Chicago Food Court last inspected?
The most recent health inspection at Chicago Food Court on file is from Jun 30, 2011. The public record contains four inspections in total.
What is the most common violation at Chicago Food Court?
Across the inspection record, “refrigeration and metal stem thermometers provided and conspicuous” has been cited three times, more than any other issue at Chicago Food Court.
Has Chicago Food Court's inspection record improved over time?
Yes. Recent inspections at Chicago Food Court have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Chicago Food Court means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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