Fahrenheit Restaurant
Last inspected: Jun 3, 2010
95
Score
The inspection history at Fahrenheit Restaurant is still short, with only two visits logged. On Jun 3, 2010, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. The file hasn't been updated since Jun 3, 2010, so take the current picture with that in mind.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about nine violations before that.
Restaurants in Chicago average 81, so Fahrenheit Restaurant is doing better than most peers. Overall, the inspection record reads well.
2
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jun 3, 2010
Reinspection
1 minor violation.
View 1 violation
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. above violation has been corrected at this time of license reinspection on 6/03/2010.
38
95
May 28, 2010
License
9 minor violations.
View 9 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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.facilities failed to maintain proper temperatures of walk in cooler, coolers, temperatures were at 74.3f, and 73.5f, units not plugeed in. must have units(coolers) working properly and temperatures of 40f or less in order to pass license inspection.(no citation issued due to license inspection on 5/28/2010).
2
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.must provide paper towel holder, soap dispenser to exposed hand sink in front prep area.(no citation issued due to license inspection on 5/28/2010).
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.exit front, and rear doors not rodent proofed doors had (1/4 inch)gaps on bottom of doors.shall be repair in order to pass license inspection.(n0 citation issued due to license inspection on 5/28/2010.
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.non food contact surfaces of storage shelving that had exposed raw wood shall be repair/replaced.
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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving not clean need 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 in bsmt. storage areas need cleaning.
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. Use dustless cleaning methods.broken/damaged wall tiles by prep sink shall be replaced.walls, ceiling in bsmt had peeling paint, shall be repair.
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields in prep areas need cleaning.
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.missing vent guards in rear kitchen areas shall be provided.
38
64
Frequently Asked Questions
When was Fahrenheit Restaurant last inspected?
The most recent health inspection at Fahrenheit Restaurant on file is from Jun 3, 2010. The public record contains two inspections in total.
Has Fahrenheit Restaurant's inspection record improved over time?
Yes. Recent inspections at Fahrenheit Restaurant have averaged around one violation per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Fahrenheit Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants