Chickie's Restaurant Co.
Last inspected: Sep 17, 2013
61
Score
Chickie's Restaurant Co. has been inspected six times since 2010. The most recent report on file is from Sep 17, 2013. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. The file hasn't been updated since Sep 17, 2013, so take the current picture with that in mind.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly nine violations before.
“Premises maintained free of litter” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 81, which Chickie's Restaurant Co.'s 61 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
6
Inspections
0
Critical latest
0
Major latest
10
Minor latest
Inspection History
Sep 17, 2013
Routine
10 minor violations.
View 10 violations
Water source: safe, hot & cold under city pressure
Inspector notes: NO HOT RUNNING WATER ON PREMISES, MUST RESTORE HOT RUNNING WATER TO ALL REQUIRED PLUMBING.
9
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: THE REAR PREPARATION AREA EXPOSED HANDSINK HAS BEEN REMOVED FROM THE WALL, THE REAR PREPARATION AREA EXPOSED HANDSINK MUST BE INSTALLED TO CODE IN ORDER TO OPERATE THE KITCHEN.
11
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OVER 20 RODENT DROPPINGS WERE FOUND UNDER THE THREE COMPARTMENT SINK AND 20 MORE WERE FOUND AROUND THE INTERIOR OF THE PREP AND STORAGE AREAS, REMOVE ALL EVIDENCE OF PEST ACTIVITY. THE REAR FAN SHUTTERS DO NOT CLOSE, REPAIR THE SHUTTERS SO THEY CLOSE TO KEEP OUT FLIES. NO PROOF OF ANY PEST CONTROL RECORDS ON PREMISES, MUST HAVE AN UP TO PEST CONTROL LOGBOOK ON PREMISES AT ALL TIMES.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO PROOF OF A CERTIFIED MANAGER ON PREMISES, MUST HAVE A CERTIFIED MANAGERS CERTIFICATE WITH VALID I.D. TO CONFIRM MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED AND SERVED.
21
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NO CLEAN AREA EXISTS TO STORE CLEAN UTENSILS, STORE CLEAN UTENSILS IN A SANITARY SPACE.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: THE FOOD AND NON FOOD SURFACES THROUGHOUT THE ENTIRE PREMISES ARE DIRTY AND COATED WITH GREASE. CLEAN RINSE AND SANITIZE EVERY SURFACE IN THE ESTABLISHMENT.
32
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: THE FRONT AND REAR PREP AREAS ARE DARK AND ITS HARD TO SEE, REPAIR AND/OR INSTALL ADDITIONAL LIGHTING.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: VENTILATION BY THE FRYER AREA NEEDS DETAIL CLEANING, VENT IS BURNED ON TOP OF HOOD. NEED TO REPLACE OR FIX.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: THE REAR OF THE STORE HAS PERSONAL ITEMS INCLUDING A MATTRESS WHICH MUST BE REMOVED.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: THE FOOD HANDLERS HAVE NO HAIR RESTRAINTS, FOOD HANDLERS MUST WEAR ADEQUATE HAIR RESTRAINTS.
42
61
Apr 25, 2012
License
No violations found.
100
Mar 29, 2011
Reinspection
10 minor violations.
View 10 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 VIOLATION FROM REPORT #547309 3/21/11 #18 NOT CORRECTED.STILL FINDING EVIDENCE OF NUMEROUS RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS BEHIND BUILT IN COUNTER IN LOBBY,DEEP FRYER CABINET,ON SHELF & FLOOR IN UNUSED WALK IN COOLER,BEHIND STOVE,UNDER POP COOLER,INSIDE OF UNUSED ICE CREAM MACHINE,IN BETWEEN MASSIVE AMOUNT OF CLUTTER IN HOT WATER TANK STORAGE AREA & STRONG SMELL OF RODENT URINE.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREA,RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/29/11.
14
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.VIOLATION NOT CORRECTED.STILL FINDING EVIDENCE OF RODENT DROPPINGS.
18
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Inspector Comments: 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 UTENSILS ON SHELVING UNITS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE FOIL FROM SURFACES,RUST FROM LOWER SHELVES OF PREP TABLES.MUST PROVIDE SINK STOPPERS,HANDLES ON STEAM TABLE LID,MISSING OUTLET COVERS.MUST REPLACE WORN CUTTING BOARD.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Inspector Comments: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; ALL COOKING EQUIPMENT, MEAT SLICER, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, COOLERS, CHEST FREEZER, COUNTERS, STORAGE SHELVES UNDER FRONT SERVING COUNTERS, FRYERS,GRILL TABLE,USED & UNUSED COOLERS& EQUIPMENT,PIPES,MOP SINK BASIN,POTATOE SLICER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS & DRAINS THRU-OUT PREMISES AND REPAIR FLOOR AT DISH WASHING AREA& TOILET ROOM DAMAGED FLOOR TILE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE HOLE IN CEILING IN REAR PREP AREA OVER 3- COMPARTMENT SINK,DAMAGED & MISSING CEILING TILES,WINDOW SILL IN REAR AREA,LOOSE & MISSING & DAMAGED CEILINGS, WALLS,WALL BASES& TRIM,TILE ,DOORS.MUST CLEAN & PAINT WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Inspector Comments: 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.MUST CLEAN LIGHT SHIELDS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Inspector Comments: 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 REMOVE RUST FROM GREASE TRAP OF 3- COMP.MUST REPAIR CLOGGED MOP SINK.MUST REPLACE HAND SINK IN FRONT PREP AREA. MUST PLACE COOKING EQUIPMENT UNDER HOOD.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Inspector Comments: 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 & ORGANIZE MASSIVE CLUTTER IN UNUSED WALK IN COOLER & ON SHELVES IN REAR AREA & HOT WATER TANK AREA.
41
61
Mar 21, 2011
Routine
12 minor violations.
View 12 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED HAND SINK IN REAR PREP AREA NOT MAINTAIN.INSTRUCTED MANAGER TO USE TOILET ROOM.HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240.
11
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 NUMEROUS RODENT DROPPINGS SCATTERED THROUGHOUT PREMISES.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/21/11.
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.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOOD IS BEING PREPARED & SERVED.MUST BE ON SITE AT ALL TIMES.
21
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.OBSERVED 3- COMPARTMENT SINK BACKING UP.MUST REPAIR & MAINTAIN.
24
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 INVERT UTENSILS ON SHELVING UNITS.
31
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 FOIL FROM SURFACES,RUST FROM LOWER SHELVES OF PREP TABLES.MUST PROVIDE SINK STOPPERS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; ALL COOKING EQUIPMENT, MEAT SLICER, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, COOLERS, CHEST FREEZER, COUNTERS, STORAGE SHELVES UNDER FRONT SERVING COUNTERS, FRYERS,GRILL TABLE,USED & UNUSED COOLERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS THRU-OUT PREMISES AND REPAIR FLOOR AT DISH WASHING AREA.
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 HOLE IN CEILING IN REAR PREP AREA OVER 3- COMPARTMENT SINK,DAMAGED & MISSING CEILING TILES,WINDOW SILL IN REAR AREA,LOOSE & MISSING WALL BASES& TRIM .MUST CLEAN & PAINT WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
35
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.MUST CLEAN LIGHT SHIELDS.
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 REMOVE RUST FROM GREASE TRAP OF 3- COMP.MUST REPAIR CLOGGED MOP SINK.MUST REPLACE HAND SINK IN FRONT PREP AREA.
38
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 & ORGANIZE MASSIVE CLUTTER IN UNUSED WALK IN COOLER & ON SHELVES IN REAR AREA.
41
55
Feb 19, 2010
Reinspection
3 minor violations.
View 3 violations
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; ALL COOKING EQUIPMENT, MEAT SLICER, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, COOLERS, CHEST FREEZER, COUNTERS, STORAGE SHELVES UNDER FRONT SERVING COUNTERS, 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 DETAIL CLEAN FLOORS THRU-OUT PREMISES AND REPAIR FLOOR AT DISH WASHING AREA.
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 REPAIR EXPOSED SINKS PIPES, AND WASHROOM HAND BOWL PIPES, AND SEAL RUSTY GREASE TRAP UNDER 3PART SINK.
38
86
Feb 10, 2010
Complaint
12 minor violations.
View 12 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: 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 FOOD HANDLER PERFOMING MULTI TASK AND NOT WASHING HIS HANDS; {CLEANING EQUIPMENT, REMOVING CARDBOARDS, SERVING CUSTOMER}. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP. CITATION ISSUED 7-38-010A CRITICAL.
6
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, OR PAPER TOWELS AT EXPOSED SINKS AT TIME OF INSPECTION. INSTRUCTED MUST HAVE PAPER TOWELS AT ALL TIMES. MANAGER WENT OUT TO BUY PAPER TOWELS. CITATION ISSUED 7-38-030 CRITICAL
12
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 RODENT ACTIVITY ON FLOORS AND ALONG WALLS AT REAR STORAGE ROOM, OVER 60 RAT DROPPINGS NOTED. MUST CLEAN-SANITIZE AREAS AND SEAL OPENINGS THRU-OUT TO PREVENT PEST ENTRY. ADVICED TO CALL PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
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 MANAGER WITH A CITY SANITATION CERTIFICATE ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST HAVE A CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
21
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. OBSERVED 2 COMPARMENT SINK NOT MAINTAIN, SINK NOT DRAINING PROPERLY. MUST REPAIR TO DRAIN PROPERLY. CITATION ISSUED 7-38-030 SERIOUS.
24
* 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. INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS, NOT AVAILABLE. MUST HAVE SUMMARY REPORT POSTED AND VISIBLE TO CUSTOMERS. CITATION ISSUED 7-42-010B SERIOUS.
28
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; ALL COOKING EQUIPMENT, MEAT SLICER, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, COOLERS, CHEST FREEZER, COUNTERS, STORAGE SHELVES, ETC..THRU-OUT PREMISES.
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 REPAIR DISH WASHING AREA FLOOR, AND CLEAN FLOORS THRU-OUT PREMISES.
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 SEAL OPENINGS ON WALLS AND CEILING THRU-OUT TO PREVENT PEST ENTRY. CLEAN WALLS AND CEILING OR PAINT, CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AT BOTH COOKING AREAS, REMOVE PEELING PAINT AT SECOND PREP AREA AND REPLACE CEILING PANELS AT FRONT COOKING AND SERVING AREAS.
35
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 EXPOSED SINKS PIPES, AND WASHROOM HAND BOWL PIPES, AND SEAL RUSTY GREASE TRAP UNDER 3PART SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: EXCESSIVE CLUTTER THRU-OUT, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
55
Frequently Asked Questions
When was Chickie's Restaurant Co. last inspected?
The most recent health inspection at Chickie's Restaurant Co. on file is from Sep 17, 2013. The public record contains six inspections in total.
What is the most common violation at Chickie's Restaurant Co.?
Across the inspection record, “premises maintained free of litter” has been cited four times, more than any other issue at Chickie's Restaurant Co..
Has Chickie's Restaurant Co.'s inspection record improved over time?
Yes. Recent inspections at Chickie's Restaurant Co. have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chickie's Restaurant Co. 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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