Eat First Restaurant
Last inspected: Mar 13, 2013
70
Score
Going back to 2010, Eat First Restaurant has five inspections in the public record. Eat First Restaurant was last inspected on Mar 13, 2013. The medium risk tier sits in the middle: not spotless, but not alarming either. No fresh inspection data is available: the latest entry for Eat First Restaurant dates to Mar 13, 2013.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
The most common issue across all inspections has been “food and non-food contact equipment utensils clean”, showing up four times.
That's lower than the typical Chicago restaurant, which scores around 81. Nothing in the record is alarming, but there's room to improve.
5
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Mar 13, 2013
Routine
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Foods inside coolers and bulk storage containers not labeled or dated. Instructed to label and date all foods not in original containers.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Storage shelves, cooking equipment and coolers not cleaned. Instructed to detail clean and sanitize daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Ceiling and ventilation covers not maintained. Instructed to detail clean all ventilation covers and replace any damaged ceiling tile.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet room door not self-closing. Instructed to install self-closing device.
37
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Uncleaned food equipment stored on toilet room. Instructed to remove equipment and properly store in storage or prep area.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Ice scoop not properly stored. Instructed to store in sanitize holder or container.
43
70
May 21, 2012
Routine
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: SOME OF THE BULK FOOD CONTAINERS NOT LABELED. INSTRUCTED TO LABEL THEM.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CLEAN BOTH FAN GUARDS IN THE WALKIN COOLER HAS DUST BUILDUP ON THEM.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE EXTERIOR OF ALL LARGE AND BULK FOOD CONTAINERS. CLEAN THE STOVE AFTER REMOVING THE TIN FOIL.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT HAS GREASE BUILDUP. ALSO CLEAN THE FLOOR IN THE WALKIN FREEZER.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN THE WALL BEHIND THE COOKING EQUIPMENT AND BEHIND AND UNDER THE EXPOSED HAND SINK WEST WALL HAS DIRT BUILDUP.
35
78
Feb 23, 2011
Routine
2 minor violations.
View 2 violations
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 CLEAN TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, WIRE SHELVES INSIDE COOLERS AND INTERIOR CABINETS OF COOKING EQUIPMENT, REMOVE ALL GREASE BUILT-UP
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 AND BEHIND ALL EQUIPMENT, THROUGH-OUT KITCHEN AREA
34
90
Jun 28, 2010
Reinspection
No violations found.
100
Jun 14, 2010
Routine
7 minor violations.
View 7 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.FRONT 2 DOOR FOOD PREP COOLER AT IMPROPER COLD HOLDING TEMPERATURE AMBIENT AIR 50F-TAGGED HELD FOR INSPECTION-MUST REPAIR,REPLACE BROKEN GASKET ON ONE DOOR-MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX 312-746-4240 FOR TAG REMOVAL.
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.FOUND APPROXIMATELY 13# ASSORTED CUT FRUITS,MILK USED TO PREPARE SMOOTHIES INSIDE THE 2 DOOR FOOD PREP COOLER INTERNAL TEMP RANGING (54.5F-56.9F).SAID FOODS DISCARDED,DENATURED.TOTAL DOLLAR VALUE$40.00.
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.FOUND APPROXIMATELY 12 LIVE FRUIT FLIES IN KITCHEN AREA,INSIDE CLUTTERED TOILET ROOM.MUST REMOVE,CLEAN,SANITIZE ALL AFFECTED AREAS,PEST CONTROL CO SERVICE NOW RECCOMENDED.
18
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.ALL KITCHEN EQUIPMENTS COOLERS,DEEP FRYERS,DRY STORAGE SHELVING,BULK FOOD CONTAINERS,TOPS,BOTTOMS OF FOOD PREP TABLES,ATTACHED EQUIPMENTS,ICE MACHINE,HOT HOLDING EQUIPMENTS ALL REQUIRE A DETAIL CLEANING.
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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY IN GREASE TRAP CLOSET REQUIRE A DETAIL CLEANING.
34
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.FOUND NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
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.REMOVE ALL CLUTTER FROM INSIDE TOILET ROOM,AND ITEMS STORED MUST BE 6" OFF FLOOR.
41
70
Frequently Asked Questions
When was Eat First Restaurant last inspected?
The most recent health inspection at Eat First Restaurant on file is from Mar 13, 2013. The public record contains five inspections in total.
What is the most common violation at Eat First Restaurant?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited four times, more than any other issue at Eat First Restaurant.
Has Eat First Restaurant's inspection record improved over time?
No. Recent inspections at Eat First Restaurant have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Eat First 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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