Duck Walk
Last inspected: Apr 9, 2015
86
Score
Going back to 2010, Duck Walk has nine inspections in the public record. Duck Walk was last inspected on Apr 9, 2015. Diners can read the low risk label as a sign that recent inspections have gone well. Note that Duck Walk's inspection history hasn't been updated since Apr 9, 2015; current conditions may have shifted from what the file shows.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up six times.
Among Chicago restaurants, the typical score is 81; Duck Walk is comfortably above that bar. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 9, 2015
Complaint
3 minor violations.
View 3 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: OBSERVED EXPOSED HAND SINK FOR COOKING LINE BEING USED TO STORE BELONGINGS NOT USED TO WASH HANDS. INACCESSIBLE WITH NO SOAP OR PAPER TOWELS. ALL BELONGINGS WERE REMOVED FROM SINK AND MANAGER PUT SOAP AND PAPER TOWELS AT SINK AND MAINTAIN SINK ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION 7-38-030
12
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED FOOD STORED ON FLOOR. ALL FOOD MUST BE STORED AT LEAST 6 INCHES OFF OF FLOOR AT ALL TIMES.
41
Food handler requirements met
Inspector notes: NO IDPH FOOD HANDLER CERTIFICATES IN PLACE. ADDITIONAL IDPH FOOD HADNLER INFORMATION PROVIDED.
45
86
Oct 2, 2014
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: FOODS NOT IN ORIGINAL CONTAINER MUST BE PROPERLY LABELED WITH DATE PREPARED AND CONTENTS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST PROVIDE CLEAN, WASHABLE CONTAINERS FOR ALL FOODS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: ALL STORED FOOD ITEMS MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
34
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST REPLACE INACCURATE INTERNAL THERMOMETER INSIDE THE COOKS LINE THREE DOOR COOLER.
40
82
Jan 17, 2014
Routine
2 minor violations.
View 2 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL PREPARED FOODS MUST BE LABELED AND DATED. BULK FOODS MUST BE LABELED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZER. MUST BE FOOD GRADE BAGS OR WASHABLE CONTAINERS.
31
90
Aug 27, 2013
Routine
3 minor violations.
View 3 violations
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SLOW DRAIN AT FRONT EXPOSED HAND WASH SINK. MUST REPAIR
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: BROKEN THERMOMETER AT WALK-IN COOLER MUST PROVIDE ACCURATE THERMOMETER.
40
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ICE SCOOPS INSIDE OF ICE MACHINE MUST PROPERLY STORE IN A CLEAN CONTAINER. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
43
86
Sep 10, 2012
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE TOP OF THE DISHMACHINE AND INTERIOR OF FREEZER.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALLS AROUND THE PREP TABLE NEAR THE BACK DOOR.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: ONE OF THE TWO LIGHTS FIXTURES ARE OUT ABOVE THE 3 COMPARTMENT SINK. MUST PROVIDE ADDITIONAL LIGHTING IN THE DISHWASH AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR THE SINK STOPPER LEVER AT THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK.
38
78
Apr 28, 2011
Routine
5 minor violations.
View 5 violations
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 APPROXIMATELY 3LBS CHICKEN AT 48.6F, 1LB COOKED TOFU AT 44.1F AND SOUP AT 45F. IN COOKS LINE TALL REACH-IN COOLER ALL HELD AT IMPROPER TEMPERATURES. ALL FOODS DISCARDED. MANAGEMENT WAS ABLE TO AJUST COOLER TEMPERATURE DURING INSPECTION.
3
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. FLOOR UNDER DRY FOODS STORAGE SHELVING WITH SPILLAGE, MUST CLEAN AND MAINTAIN.
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. HOLE IN WALL AT HOT WATER TANK. MUST SEAL/REPAIR.
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. MUST PROVIDE LIGHT SHIELD FOR DRY FOOD STORAGE ROOM.
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. EXTREMELY SLOW DRAIN AT COOKS LINE EXPOSED HAND SINK. MUST REPAIR.
38
78
Aug 16, 2010
Complaint
6 minor violations.
View 6 violations
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.ALL PREPARED FOODS IN WALK IN COOLER MUST BE LABELED AND DATED.
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.REPLACE BROKEN RUBBER GASKET INSIDE THE DOOR OF PREP COOLER.
32
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 INSTALL SPLASH GUARD BETWEEN COOKS LINE EXPOSED HAND SINK AND PREP TABLE.
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.INTERIOR ICE BIN INSIDE MACHINE MUST CLEAN.
33
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 IN REAR DRY STORAGE AT WALK IN COOLER ENTRANCE.
36
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.PROVIDE INSIDE WALK IN COOLER.
40
74
Jun 25, 2010
Recent Inspection
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: VIOLATION CORRECTED ON 6-7-10
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: VIOLATION REMAINS
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: VIOLATION REMAINS
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: VIOLATION REMAINS
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: VIOLATION REMAINS
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: VIOLATION REMAINS
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: VIOLATION REMAINS
40
70
Jun 7, 2010
Routine
7 minor violations.
View 7 violations
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 THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATLY 10LBS OF COOKED CHICKEN IN COOKS LINE COOLER @77.5F. 20LBS COOKED CHICKEN IN WALK IN COOLER @83.8F AND 82F. 10LBS COOKED BEEF IN WALK IN COOLER @79.7F. DEMONSTRATED PROPER METHODS OF COOLING COOKED FOODS. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE OF DISCARDED FOODS TO BE $70.00
3
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. ALL PREPARED FOODS IN WALK IN COOLER MUST BE LABELED AND DATED.
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 INSTALL SPLASH GUARD BETWEEN COOKS LINE EXPOSED HAND SINK AND PREP TABLE.
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. INTERIOR ICE BIN INSIDE MACHINE MUST CLEAN.
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. FLOOR DRAIN AT COOKS LINE EXPOSED HAND SINK DIRTY, MUST CLEAN AND MAINTAIN.
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 IN REAR DRY STORAGE AT WALK IN COOLER ENTRANCE.
36
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. PROVIDE INSIDE WALK IN COOLER.
40
70
Frequently Asked Questions
When was Duck Walk last inspected?
The most recent health inspection at Duck Walk on file is from Apr 9, 2015. The public record contains nine inspections in total.
What is the most common violation at Duck Walk?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited six times, more than any other issue at Duck Walk.
Has Duck Walk's inspection record improved over time?
Results have been roughly steady. Inspections at Duck Walk have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Duck Walk 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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